Americans Using Less Water

  • We use about 410-billion gallons of water a day in the U.S. (Photo courtesy of the US EPA)

Even as the population grows, the
US is using less water. Lester
Graham has the numbers from a new
report on water use from the US
Geological Survey:

Transcript

Even as the population grows, the
US is using less water. Lester
Graham has the numbers from a new
report on water use from the US
Geological Survey:

We use about 410-billion gallons of water a day in the U.S. But, water use per person is down. And, total water use for the nation is down about 5% from 1980 to 2005, the latest year covered by the report.

Susan Hutson is one of the authors of the Geological Survey report. She says there are a lot of factors affecting water use.

“Water conservation education, a public policy that supports that water conservation, and inovative technology, primarily in irrigation and the generation of thermo-electric power, the use of water for the cooling.”

There are still some problems. Some agricultural areas are using water faster than aquifers can be replenished. And, as we build more power plants -the biggest users of water – it will mean more demand in the future.

For The Environment Report, I’m Lester Graham.

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Stone Ground Goodness

  • Using hand picks from North Carolina, Operations Manager Bill Schaubs starts his first solo millstone dressing project. He was taught by Upper Canada Village's Roland Tetrault. The deep furrows help the grain travel across the cutting plateaus--until done to the right consistency as judged by the miller. (Photo by Lucy Martin)

Today, we buy whatever we need from the
store. But what would happen if we had to make
our own butter or spin our own wool? We needed
these kinds of skills to survive. And many of
them took centuries to learn. Some people are
working to keep these skills alive. Lucy Martin
followed a man who works in a historic flour mill.
He’s taken the time to learn old skills that he
says still matter today:

Transcript

Today, we buy whatever we need from the
store. But what would happen if we had to make
our own butter or spin our own wool? We needed
these kinds of skills to survive. And many of
them took centuries to learn. Some people are
working to keep these skills alive. Lucy Martin
followed a man who works in a historic flour mill.
He’s taken the time to learn old skills that he
says still matter today:

(Sound of rushing water)

Bill Schaubs volunteers his time at Watson’s Mill in Ottawa, Ontario.

The old mill is powered by water. The water turns two huge millstones that cut grain into
flour. A few years ago, Schaubs learned how to maintain the millstones. He’s about to put
those lessons to the test – on one-ton wheels that are nearly 5 feet in diameter:

(sound of the Mill)

Lucy Martin: “Well, here are your beauties!”

Bill Schaubs: “They are. Absolutely! 1860’s beauties, if you will.”

Martin: “These date all the way back to then?”

Schaubs: “Yes, ma’am. They do.”

Millstones have something in common with car tires – their “tread” eventually wears down.
These wheels need to be dressed. Someone has to grind off encrusted flour
and re-chip the many grooves and surfaces, using hammer-sized picks.

It’s not a trade you
find in the yellow pages.

(sound of Shaubs chipping the wheels)

Bill Schaubs grew up on a farm. He still keeps some of his family’s land in production. But he
spent a lot of his career helping to build things for NASA. He thinks it’s important to know
many skills, old or new.

“Yes, keep the technology! It’s great; I love it too, OK? But we need to still keep our feet on
the ground and be realistic about everything.”

Schaubs says one reason to keep these traditional mills running is because of the kind of
bread you can make from them. These days, flour is typically milled in modern factories,
using high-speed metal rollers. A place like Watson’s Mill can’t possibly match those for
volume, or price.

But stone-ground flour is a specialty product. It isn’t always found at your nearby supermarket.
The high-fiber whole grain is cut, not crushed, by the stone’s sharp grooves. The process
preserves wheat’s natural oils and nutrients.

Larry Ellis is a big fan of bread made from this flour.

“I get at least one loaf, every week. It looks like it came out of your mother’s oven, sort of
thing, you know? (chuckles)”

Besides promoting things like flavor and nutrition, Bill Schaubs says there’s also a sort of
insurance factor.

“This grist mill here, is completely water-powered. So, if all else fails, we can always mill
flour.”

(sound of park visitors boarding a boat, speaking in French)

To keep the millstones in good shape, Schaubs had to learn from the experts. He came here,
to Upper Canada Village, an 1860’s era Heritage Park with its own grist mill.

Liam Carson works at the park. He says maintaining many different skills is important
because society doesn’t always know when they might be needed.

“If you can find a way of doing things that’s better, it doesn’t matter if it’s high tech or low tech,
it doesn’t matter if it’s now or then – better is better. And the more of these parallel paths you
have, that still exist, that’s a wealth of possibilities that can be accessed.”

(sound of the mill)

Back inside Watson’s Mill, the freshly-dressed millstones are ready to go. This is the test run.

(sound of wheat falling into millstones)

Bill Schaubs watches the gold-brown wheat trickle down while checking on the flour as it
comes out.

“There’s still a little bit of tweaking to do, but other than that, I’m happy! Good learning
experience, that’s for sure!”

Sometimes Schaubs worries that too many skills are getting lost. He’d like to see more
people taking the time to pick them up and pass them on. Old or new, he thinks we need
them all.

For The Environment Report, I’m Lucy Martin.

Related Links

Relief on the Horizon for Allergy Sufferers?

  • To those who may recoil in terror from this picture, relief from peanut allergies may just be a vaccine away. (Photo by Mike Froese)

A new vaccine that reduces food allergies in dogs could
some day help people who suffer dangerous reactions to food like
peanuts, milk and wheat. The vaccine is also more evidence in
support of the so-called “hygiene hypothesis.” The Great Lakes
Radio Consortium’s Tracy Samilton reports:

Transcript

A new vaccine that reduces food allergies in dogs could some day help people who suffer
dangerous reactions to food like peanuts, milk and wheat. The vaccine is also more
evidence in support of the so-called “hygiene hypothesis.” The Great Lakes Radio
Consortium’s Tracy Samilton reports:


Allergies to foods like peanuts have become much more common over the past 20 years.
Some researchers believe it’s because, as a hygiene-conscious society, we’re no
longer exposing our bodies to infections that stimulate the immune system and protect
us from allergies. Pediatrician Dale Umetsu of Stanford University mixed a component
of Listeria bacterium and peanuts into a vaccine. He then gave it to dogs
with allergies so severe that one peanut made them sick.


“After the treatment, the dogs could tolerate up, on average, to 30 to 40 peanuts,
so this was quite an increase and the effect lasted several months, at least,
after the treatment.”


Umetsu says it could be five years or more before a vaccine is available for human trials.
A vaccine could help millions of people with food allergies.


For the Great Lakes Radio Consortium, I’m Tracy Samilton.

Related Links

Essay: Mourning the Destruction of a Flower Garden

It’s the time of year when many gardens reach their peak – and even grow a little bit wild. That has made one essayist’s loss all the more painful. The Great Lakes Radio Consortium’s Karen Kelly remembers a special garden:

Transcript

It’s the time of year when many gardens reach their peak –
and even grow a little bit wild. That has made one essayist’s loss all the more painful.
The Great Lakes Radio Consortium’s Karen Kelly remembers a special garden:


It looked like a crime scene.


Everything in the garden was gone.


The morning glories no longer crowded the sidewalk. Sunflowers were cut down in their
prime. There was a hole instead of the lilac. And one stubby trunk – where someone had
hacked off the sand cherry tree.


We started the garden just over a year ago. I found out I was pregnant and next thing I
know, my husband is incubating black-eyed susans on top of the refrigerator.


He seemed to have that nesting instinct. Suddenly, he was spending every weekend at
the nursery. He came home with tools and soil and plants and even trees.


The scraggly yard in front of our apartment building was being transformed.
For me, it was just what I needed – a patch of nature in the middle of the city.


This summer, the flowers came back. And we shared the garden with our 6 month old.
We were pointing out the buds on the trees, and the bees buzzing around.


We didn’t tend it much as we got ready to move. And it grew pretty wild.
There were flowers, but also grass and weeds.


Two weeks after we moved, all that life was torn up. Eleven different kinds of plants – all
carefully chosen and tended. We visited them every time we walked in or out of the
building.


I can’t imagine the person who could just rip flowers out of the ground. It was a tiny,
imperfect oasis. Now, it’s just dirt.


Ironically, the only thing that survived was a plum tree we planted on the city property –
between the sidewalk and the road. We thought city workers might pull it up – since it
wasn’t official. Instead, they plunked an iron gate around it and now, every week, a city
truck comes to water it.


We always laugh about how it survived its brush with the city officials.


Now, that tree has proved it really is a survivor – but all that perennial color that was
once a backdrop to it is gone. It was not just a bit of our past, but an investment in the
future as well.


For the Great Lakes Radio Consortium, I’m Karen Kelly.