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The Lake Powell Pipeline Is a Hot, Expensive Mess
By Sam Schipani
With rainfall at record lows, water is an increasingly precious commodity in the deserts of southern Utah. But in the driest reaches of redrock country, one long-waged water war thunders even louder than the rest.
Utah legislators and water managers have spent nearly a decade trying to break ground on the 140-mile-long Lake Powell Pipeline, which will carry 77 million gallons of water annually from the Colorado River to nearby Washington and Kane Counties. When all is said and done, the project is estimated to cost somewhere between $1.1 billion and $1.8 billion. The specifics are unclear as to who is paying for the project, and delays continue ratcheting up the price tag, but part of the burden will probably be borne by Utah taxpayers through raised property taxes, impact fees and spiked water rates; the rest will likely come from state borrowing.
According to Lisa Rutherford, a public lands activist in Washington County, "it is the moneyed interests that are pushing for the pipeline." She said that while 22 economists wrote to the state legislator in 2015 questioning the exorbitant costs the pipeline would impose on Washington County residents, developers stand to make millions of dollars from the project.
Pipeline proponents argue that Utah is merely drawing its rightful allocation of water from the river based on the Colorado River Compact of 1922, and that if it doesn't, other states will take that water. But Rutherford and other conservationists argue that the state has already used its share because the allocations were based on the Colorado River of 1922, replete with 16 million acre feet flows instead of today's 12 or 13 million acre feet. Rutherford believes that the politicians and developers who support the Lake Powell Pipeline project have blinders on. "They want to get that water flowing sooner rather than later in hopes that if the politics change around the river, they'll already have that straw in there," she said.
Anti-pipeline conservationists are concerned about the impacts of the Lake Powell Pipeline on the Colorado River. Different parts of the river—sometimes the upper portion, sometimes the lower, and other times the whole body of water—have been included on American Rivers' annual Most Endangered list several times. The demands on the river for potable water outweigh its supply–nearly 40 million people from Denver to Los Angeles drink water from the Colorado River, and it currently irrigates 15 percent of the nation's crops. According to Dan Mayhew, conservation chair at the Sierra Club's Utah Chapter, climate change is expected to further exacerbate the supply issue, with flows expected to decrease between 10 and 30 percent by 2050.
"We're looking at the health and longevity of the Colorado River, which is critical to the life of humans and wildlife alike," he said. "The data clearly exists and demonstrates that the Colorado River is the most endangered river in the United States."
And Washington and Kane Counties (which currently source their water primarily from the Virgin River watershed) are veritable water guzzlers. Due to a perfect confluence of climate, geography, and funding, water rates in the area are incredibly cheap. Without incentives to conserve, the counties have the highest per capita water use in Utah, which has one of the highest per capita water use rates of any state in the country. Add that to the fact that the city of St. George in Washington County is one of the fastest growing urban areas in the U.S., with retirees and vacationers alike seeking a desert oasis close to a wealth of national parks and recreational opportunities. As retirement communities, golf courses, and resorts proliferate, water consumption will likely increase.
"They call St. George Utah's Dixie," Mayhew said. "Everyone knows water is an issue. But at the same time, the culture is very pro-development."
Instead of draining the Colorado River, some groups advocate for smarter use of local sources like the Virgin River, Navajo Aquifer, Sand Hollow Reservoir, and Quail Creek Reservoir. "The alternative is basically managing our local waters better," said Tom Butine, board president of Conserve Southwest Utah. In 2013, his organization along with the Western Resource Advocates submitted a Local Waters Alternative to the state and federal agencies in charge of the Lake Powell Pipeline project, which suggested redistributing the area's water withdrawal across local sources while reducing the consumption per capita by nearly half. Butine said the water district and the state division of water resources didn't recognize the proposed alternative.
"They use water as if it's an unlimited resource, and our local governments charge for water as if it's an unlimited resource," Butine said. "Water conservation is an environmental issue, and so we think we should instill a conservation ethic for water here."
The Washington County Water Conservancy District sees it differently. Karry Rathje, the water district's public information manager, says that after the governor of Utah established a water conservation goal for all cities to reduce their use 25 percent by 2025, Washington County was the first county to meet and exceed that bar. Their seasonal newsletter, she points out, includes tips for both indoor and outdoor water conservation.
Ron Thompson, general manager at the Washington County Water Conservancy District, adds that drawing from local water sources will stress those river systems and fail to meet the needs of the growing population. The Virgin River, for example, is a small river system with limited watershed at a much lower altitude (read: without the cost-saving benefit of gravity to transport it). Moreover, it is home to a number of native species, including two listed fish that are currently thriving.
Thompson acknowledges that the Colorado River flows are not quite what they were in 1922, but he said, "That water was set aside for these communities to sustain them in the future, and we have as much right to it as anyone else. It's Utah's water; we're entitled to it by the compact."
The long fight over the pipeline has involved its share of political dealings. The state applied for the project in May 2016 through the Federal Energy Regulatory Commission, even though the project's main purpose was clearly for water delivery and not energy generation. Even the six hydroelectric facilities along the pipeline are slated to be used primarily to power the pipeline's pump stations.
"I think the state asked FERC to do it because traditionally it is a much less public process," Butine said. "I think the state thought it would be much easier to get FERC to grant it than any other agency."
This assumption seems to have been correct. The state's 6,000-page licensing application for the Lake Powell Pipeline cost $33 million to prepare but was submitted to FERC as an unfinished draft that had not been reviewed by the Utah Division of Water Resources. Nevertheless, FERC gave its initial approval to the project in December 2017. FERC later put the review on hold over questions of the agency's jurisdiction over the project.
One pipeline proponent, Utah representative Mike Noel, owns 700 acres of land and substantial water rights in Kane County's Johnson Canyon, where the pipeline will pump 3.5 million gallons a day. He failed to disclose the holdings in state filings as potential conflicts of interest, and claims no such conflict exists. Meanwhile, Noel also served as executive director of the Kane County Water Conservancy District, where he was paid a $120,000 salary and often argued on Capitol Hill that the Lake Powell Pipeline is the only way to meet the water needs of Kane County. The proposed pipeline route also crosses lands recently stripped from Grand Staircase–Escalante National Monument, whose reduction Noel had pushed in the state legislature.
Noel announced in March that he will not be seeking reelection. He will, however, continue serving on the four-member management committee overseeing the Lake Powell Pipeline.
Between the paused FERC review and the lack of financing, the Lake Powell Pipeline project appears to be on hold for now—Butine notes that where the project's website once showed specific dates for beginning construction, they have since been removed—but after a decade of pushing, pipeline proponents are not likely to falter. While the waters have calmed, environmental groups are still on alert.
"This is one of those things that moves slowly and you keep your eye on, but you're never really sure what will happen next," Mayhew said.
Reposted with permission from our media associate SIERRA Magazine.
EcoWatch Daily Newsletter
By Tom Duszynski
The coronavirus is certainly scary, but despite the constant reporting on total cases and a climbing death toll, the reality is that the vast majority of people who come down with COVID-19 survive it. Just as the number of cases grows, so does another number: those who have recovered.
In mid-March, the number of patients in the U.S. who had officially recovered from the virus was close to zero. That number is now in the tens of thousands and is climbing every day. But recovering from COVID-19 is more complicated than simply feeling better. Recovery involves biology, epidemiology and a little bit of bureaucracy too.
How does your body fight off COVID-19?<p>Once a person is exposed the coronavirus, the body starts producing <a href="https://www.mblintl.com/products/what-are-antibodies-mbli/" target="_blank">proteins called antibodies to fight the infection</a>. As these <a href="https://www.statnews.com/2020/03/27/serological-tests-reveal-immune-coronavirus/" target="_blank">antibodies start to successfully contain the virus</a> and keep it from replicating in the body, symptoms usually begin to lessen and you start to feel better. Eventually, if all goes well, your immune system will completely destroy all of the virus in your system. A person who was infected with and survived a virus with no long-term health effects or disabilities has "recovered."</p><p>On average, a person who is infected with SARS-CoV-2 will feel ill for about seven days from the onset of symptoms. Even after symptoms disappear, there still may be small amounts of the virus in a patient's system, and they should stay <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html" target="_blank">isolated for an additional three days</a> to ensure they have truly <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">recovered and are no longer infectious</a>.</p>
What about immunity?<p>In general, once you have recovered from a viral infection, your body will keep cells called lymphocytes in your system. These cells "remember" viruses they've previously seen and can react quickly to fight them off again. If you are exposed to a virus you have already had, your antibodies will likely stop the virus before it starts causing symptoms. <a href="https://dx.doi.org/10.5114%2Fceji.2018.77390" target="_blank">You become immune</a>. This is the <a href="https://www.ncbi.nlm.nih.gov/books/NBK27158/" target="_blank">principle behind many vaccines</a>.</p><p>Unfortunately, immunity isn't perfect. For many viruses, like mumps, immunity can wane over time, leaving you <a href="https://www.sciencedaily.com/releases/2016/04/160421145747.htm" target="_blank">susceptible to the virus in the future</a>. This is why you need to get revaccinated – those "booster shots" – occasionally: to prompt your immune system to make more antibodies and memory cells.</p><p>Since this coronavirus is so new, scientists still don't know whether people who recover from COVID-19 are <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/faq.html" target="_blank">immune to future infections of the virus</a>. Doctors are finding antibodies in ill and recovered patients, and <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/clinical-guidance-management-patients.html" target="_blank">that indicates the development of immunity</a>. But the question remains how long that immunity will last. Other coronaviruses like <a href="https://doi.org/10.1002/jmv.25685" target="_blank">SARS and MERS produce an immune response</a> that will protect a person at least for a short time. I would suspect the same is true of SARS-CoV-2, but the research simply hasn't been done yet to say so definitively.</p>
Why have so few people officially recovered in the US?<p>This is a dangerous virus, so the Centers for Disease Control and Prevention is being extremely careful when deciding what it means to recover from COVID-19. Both medical and testing criteria must be met before a person is <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html" target="_blank">officially declared recovered</a>.</p><p>Medically, a person must be fever-free without fever-reducing medications for three consecutive days. They must show an improvement in their other symptoms, including reduced coughing and shortness of breath. And it must be at least seven full days <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">since the symptoms began</a>.</p><p>In addition to those requirements, the CDC guidelines say that a person must test negative for the coronavirus twice, with the <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/care-for-someone.html" target="_blank">tests taken at least 24 hours apart</a>.</p><p>Only then, if both the symptom and testing conditions are met, is a person officially considered recovered by the CDC.</p><p>This second testing requirement is likely why there were so few official recovered cases in the U.S. until late March. Initially, there was a <a href="https://www.nytimes.com/2020/03/18/health/coronavirus-test-shortages-face-masks-swabs.html" target="_blank">massive shortage of testing in the U.S.</a> So while many people were certainly recovering over the last few weeks, this could not be officially confirmed. As the country enters the height of the pandemic in the coming weeks, focus is still on <a href="https://www.cdc.gov/coronavirus/2019-nCoV/hcp/clinical-criteria.html" target="_blank">testing those who are infected</a>, not those who have likely recovered.</p><p>Many more people are being tested now that states and private companies have begun <a href="https://www.cdc.gov/coronavirus/2019-ncov/cases-updates/testing-in-us.html" target="_blank">producing and distributing tests</a>. As <a href="https://www.dispatch.com/news/20200406/coronavirus-in-ohio-from-its-rocky-start-testing-for-covid-19-slowly-ramping-up" target="_blank">the number of available tests increases</a> and the pandemic eventually slows in the country, more testing will be available for those who have appeared to recover. As people who have already recovered are tested, the appearance of any new infections will help researchers learn <a href="https://www.statnews.com/2020/03/24/we-need-smart-coronavirus-testing-not-just-more-testing/" target="_blank">how long immunity can be expected to last</a>.</p>
Once a person has recovered, what can they do?<p>Knowing whether or not people are immune to COVID-19 after they recover is going to determine what individuals, communities and society at large can do going forward. If scientists can show that recovered patients are immune to the coronavirus, then a person who has recovered could in theory <a href="https://www.vox.com/2020/3/30/21186822/immunity-to-covid-19-test-coronavirus-rt-pcr-antibody" target="_blank">help support the health care system</a> by caring for those who are infected.</p><p>Once communities pass the peak of the epidemic, the number of new infections will decline, while the number of <a href="https://www.newsweek.com/china-says-passed-peak-coronavirus-epidemic-covid-19-1491863" target="_blank">recovered people will increase</a>. As these trends continue, the risk of transmission will fall. Once the risk of transmission has fallen enough, community-level isolation and social distancing orders will begin to relax and businesses will start to reopen. Based on what other countries have gone through, it will be <a href="https://www.nature.com/articles/d41586-020-00154-w" target="_blank">months until the risk of transmission is low</a> in the U.S.</p><p>But before any of this can happen, the U.S. and the world need to make it through the peak of this pandemic. Social distancing works to slow the spread of infectious diseases and <a href="https://www.cdc.gov/coronavirus/2019-ncov/need-extra-precautions/what-you-can-do.html" target="_blank">is working for COVID-19</a>. Many people will <a href="https://www.yalemedicine.org/stories/2019-novel-coronavirus/" target="_blank">need medical help to recover</a>, and social distancing will slow this virus down and give people the best chance to do so.</p>
By Elizabeth Claire Alberts
The future for the world's oceans often looks grim. Fisheries are set to collapse by 2048, according to one study, and 8 million tons of plastic pollute the ocean every year, causing considerable damage to delicate marine ecosystems. Yet a new study in Nature offers an alternative, and more optimistic view on the ocean's future: it asserts that the entire marine environment could be substantially rebuilt by 2050, if humanity is able to step up to the challenge.
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By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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