Hello lovely Sprout readers,
This month we have chosen to highlight what April is famous for, particularly here on the East Coast: April showers. Whether it’s falling from the sky, nourishing our agriculture system, filling in lakes and rivers, or returning to the ocean, water determines much of our existence. As nutrition students we know the importance of water all to well; after all, we are 50-75% water. At Friedman, we have the opportunity to partake in the WSSS program (Water: Systems, Science and Society), and we are giving the reins to a WSSS high-achiever, second year AFE and WSSS student, Meg Keegan, to introduce you to our April issue. So grab a tall cold one (of water, that is) and read on.
Having just returned from the bald landscapes of the Middle East to a thirsty, wilting Californian Central Valley, water is more than on my mind. But actually, water is always on my mind. It haunts even my everyday academic musings in a way only Norman Maclean would understand:
“Eventually, all things merge into one, and a river runs through it. The river was cut by the world’s great flood and runs over rocks from the basement of time. On some of the rocks are timeless raindrops. Under the rocks are the words, and some of the words are theirs. “Eventually, all things merge into one, and I am haunted by waters.”
― Norman Maclean, A River Runs Through It and Other Stories
Water is, quite simply, inescapable. It is the fugitive resource that we cannot seem to elude. It is the quiet undercurrent flowing beneath all we do at Friedman: from a molecule vital to our most basic human function, to those overlooked ”eight glasses per day”, to the threatening irreversibility of agricultural impacts on water quantity and quality. Most importantly, it is a platform on which to connect with virtually anyone–it extends Friedmaners to development and humanitarian emergencies through water, sanitation and health initiatives. It connects AFE students with engineers through irrigation, and industries and urban planners through sectoral water allocation and management. It connects us all to the policies that protect, conserve, and restore our life-sustaining relationship with water.
This issue of the Sprout swells this month with amazing articles about my favorite subject. Lara Goodrich Ezor drops a few tips on how to save drips in the kitchen, while Lindsey Webb lays down the financials on water pricing in the U.S. New England fishermen get some positive light from Katie Wright. Also in this issue, Alyssa Charney enlightens us on the environmental guinea pig–CAFO waste–and its misguided programmatic solutions. And just try to eat almonds in the lunch room after reading Nelly Czajkowski’s piece on water consumption in nut production—I dare you! Finally, the Sprout puts on a water-taste-athon to see how the most expensive and highly touted brands match up to each other and controversy-laden tap water.
This water issue could not be more timely or relevant, and I expect that it will flood Friedman with engaged dialogue, and a hint of urgency, surrounding our most precious resource. Go ahead, dive in.
P.S. Be sure to check out the WSSS Symposium this Friday, April 11th, on Water and Cities!
Your Editors (and this month’s guest editor),
Amy, Mimi, & Meg
Inside this issue:
Policy & Science Research
Water Prices Across the US: How Does Your Bill Stack Up, by Lindsey Webb. Our monthly water bills aren’t something most of us think about too much. But how does where we live change what we pay?
Are conservation dollars polluting our water?, by Alyssa Charney. The 2014 Farm Bill continues the practice of allowing conservation funding from the Environmental Quality Incentives Program (EQIP) to support waste management practices that contaminate critical water resources.
Water-Saving Tips for the Kitchen, by Lara Goodrich Ezor. In honor of the water issue, we’re looking at simple ways to conserve water in the kitchen.
Cape Cod Cares: Small-scale Fishermen Make Waves to Keep the Cape Healthy, by Katherine Wright. Dogfish is in, Cod is out. How Massachusetts Cape fishermen are leading the way toward sustainability.
One Thirsty Nut: Almonds and the California Drought, by Nelly Czajkowski. A look into what the California drought means for Friedman’s favorite nut.
Water vs. Water: Which Tastes Better? The Sprout Editors tickle the tastebuds of some Friedmanites with samples of different brands of water.
Poems You Can Eat
Salt on Sea, by Stephani Cook. Vitamin-, mineral-, and nutrient-packed poetry for you and yours. Take a long drink of this one. Warning: poetry is not actually edible.
Calendar of Food Events
We’ve compiled a list of the best stuff happening in and around the city this month, including Friedman events, on our Calendar of Events link at the top of the page. Click an event on the calendar for more details.