Life Is Rough in the Median

  • Brian Dold works for the Olmsted Conservancy, he says Olmsted designed wide boulevards to be tree and plant friendly. (Photo courtesy of Joyce Kryszak)

Most modern city streets were designed only with traffic in mind. There was little or no attention given to green space. Over time, some cities revamped their streets adding landscaped medians to make them more attractive. But not all cities thought ahead to what it would take to keep those green areas growing. Joyce Kryszak reports, in one city the volunteers who maintain the plants in the medians – are pretty stressed out.

Transcript

Most modern city streets were designed only with traffic in mind. There was little or no attention given to green space. Over time, some cities revamped their streets adding landscaped medians to make them more attractive. But not all cities thought ahead to what it would take to keep those green areas growing. Joyce Kryszak reports, in one city the volunteers who maintain the plants in the medians – are pretty stressed out.

It’s about eight o’clock on a chilly morning. Linda Garwol is dodging two lanes of traffic to take care of the shrubs and trees planted in the City of Buffalo’s Main street medians. At least, what’s left of the greenery.

“Uh, two trees are left. Things have been replanted in some of them,” said Garwol. “It’s a nice project, but it wasn’t well-thought out, obviously.”

Gawrol says just a couple of years after the medians were planted more than 70 of the trees and shrubs have died.

The federal plan that called for the green medians in the street didn’t include money for maintenance or irrigation. The City of Buffalo says it doesn’t have the money to maintain the green strips. Garwol says that’s when she and other volunteers stepped in. But she says there simply aren’t enough of them to get the job done.

“It is tough work. It’s bending, it’s picking up garbage, it’s weeding. So, it’s not easy to get volunteers, especially at this time of the morning. This is the big problem. To avoid the traffic you have to be up early,” said Garwol.

But it turned out that weeding was the least of their problems. Late last summer, it stopped raining. And, the strips are too narrow, the dirt too poor to retain enough water. And… there’s no irrigation system. Unless you count Sister Jeremy Midura. The Catholic nun started braving the traffic to save the wilting landscape in front of her church. Every week day morning at dawn, she tugs five gallon buckets of water between the racing cars.

“They recognize me as the crazy median woman,” said Midura.

“How many of buckets of water do you have to take out there?” reporter. “Well, we use about 12-14 buckets on the larger median across from Catalician Center and our church. Then about ten buckets over by our school area,” said Midura.

But the traffic-dodging nun couldn’t carry enough water for all the two-mile stretch of thirsty plants. By fall, the city finally sent some tanker trucks to water the medians twice a week.

And still trees and shrubs died.

This appears to be a case of bad planning. Experts say anything planted in small medians need to be drought and salt resistant. They have to be planted in the right kind of soil. And irrigation systems should be part of the plan. Otherwise, experts say cities are just throwing away their investment. We wanted to ask the City of Buffalo about that, but the city did not return our calls.

“Right now, we’re walking along what was a Olmstedian bridle-path…”

Frederick Law Olmsted was a 19th century landscape architect. Brian Dold works for the Olmsted Conservancy. Dold says Olmsted designed the boulevard to be tree and plant friendly. It’s thirty feet wide. Two rows of elms arch over the broad, grassy lawn.

Dold says there’s more than enough soil for roots to spread wide and deep and survive droughts. He says, unfortunately, that’s not the case in many urban landscapes today.

“And that really creates an environment where you’re asking too much of a common plant to survive and do well in,” said Dold.

But cities such as Buffalo are learning from their mistakes. The medians now being added down the rest of Main Street will have irrigation systems. A special adaptive soil is being used. And… there’s a good chance the new plantings will survive in the green strip between the lanes of traffic.

For The Environment Report, I’m Joyce Kryszak.

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New Power Plant Makes Light Out of Leftovers

With ongoing concerns about over-reliance on fossil fuels, researchers and entrepreneurs are looking for alternate ways to generate energy. One university scientist has created a power plant fueled by organic waste, including table scraps from restaurants. Tamara Keith reports:

Transcript

With ongoing concerns about over-reliance on fossil fuels, researchers and entrepreneurs are looking for alternate ways to generate energy. One university scientist has created a power plant fueled by organic waste, including table scraps from restaurants. Tamara Keith reports:


At Boulevard, an upscale restaurant, diners lunch on seared sea scallops, paella and grilled escolar among other options.


Back in the kitchen cooks are careful to keep all food scraps out of the trash.


(Kitchen sounds, scraping sounds)


The food scraps from this restaurant and 2,000 others in the San Francisco Bay Area are already being collected to turn into compost.


But now some of that food, about 8 tons a week, is going to a new biogas power plant at the University of California Davis. Tim Quaintance is a chef at Boulevard. He says he’s pleased that his leftovers aren’t just going to a landfill.


“It’s nice that in the past things that have basically been thrown away are now actually being used, and with this technology really contributing to reducing our reliance on fossil fuels.”


(Generator runs in background)


In Davis, the table scraps are being converted into fuel at an experimental power plant known as the Biogas Energy Project. With its four large steel tanks and 22 kilowatt generator, this plant is the first real-world demonstration of a technique called anaerobic phased solids digestion.


Rayhong Jha is a professor of biological and agricultural engineering at the University of California Davis. She first developed this technology on a smaller scale in her lab.


“What you see here is 20,000 times larger than the reactor system I use for laboratory testing.”


It may sound like something out of a science fiction movie, leftovers into power, but Dave Konwinski says it’s real. He’s CEO of Onsite Power Systems Incorporated which licensed the technology and operates the plant.


“Every ton of collected food waste will provide enough either electrical or thermal energy to run an average of 10 California homes.”


Konwinski sees this test plant as the first step to commercializing biogas power plants. Here’s how it works: the food waste as well as grass clippings and other would-be-trash go into a sealed tank where bacteria break the mush down into water and organic acids… kind of like what happens if you leave lettuce in the fridge too long. When that’s done, the organic acids are pumped into another tank where different bacteria convert the soup into methane gas.


“Biogas can be used to run a generator, we have a generator we’ll be running here, or we can use it in the boiler to offset natural gas heat, and we’re looking at taking the gas and converting it into vehicle fuels.”


The trash and recycling company that serves San Francisco, NorCal Waste Systems, is providing the raw materials. Robert Reed is company’s director of corporate communications.


“This research and other research like this is very important because it could be a double or a triple. What I mean by that is it could produce new energy. It could reduce the amount of material going to landfills. And it could help reduce the creation of greenhouse gasses.”


And Reed says if this technology proves to be commercially viable, the results could be huge. In just California alone, 38 million tons of garbage is sent to landfills each year. He says half of that could be converted to power, and that’s enough energy to continuously power the entire city of San Francisco.


Suddenly leaving a little broccoli on your plate doesn’t seem like such a bad thing.


For the Environment Report, I’m Tamara Keith.

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