Water Bills Due

Just a reminder that all water bills were due as of Thursday, February 25. If you delay paying, a late fee of $15 could be charged to you account. If you are having difficulty, please call Becky at 951-659-2675 and let her know what is going on. The next meter reading and billing will occur on April 1. Thank you.

Storm Brewing

Well it looks like old man winter isn't going away any time soon. Another storm is on the horizon and it looks like we are going to have a cold and snowy weekend ahead of us. Please make sure you have wood where to get easily get to it, propane in your tank, food in your cupboards and some emergency supplies on hand such as flashlights. You just never know when the electricty will go out. Don't go out driving on snow and ice covered roads if it isn't absolutely necessary. Please remember your pets. Don't let them outside in this kind of harsh, cold weather. Give them somewhere warm and dry to stay during the storm. Also check on neighbors if you know someone is elderly or has difficult getting around. Checking on each other can really help prevent a tragedy in cold weather emergencies. If you leave the hill, please remember to turn your water off at your customer valve. We cannot stress this enough. Keep warm and stay safe.

Sustainable Thursday

My apologies for being a day late. Some other writing had my attention for most of the day yesterday.

I was pondering what to write about this week and I thought since I talked about eggs and animal welfare in factory farming last week, I should talk about farming of fruits and veggies this week.

In a perfect world, all of our food would be raised locally, humanely and organically. I personally hope that some day that is how it is. But in the meantime, we are faced with dozens of choices on what to buy and what to put into our bodies each and every time we enter a supermarket.

There is also a lot of conflicting information out there about our food and it's sources and organic vs. non organic. Should we spend the extra for organic or not? That is always the question that I wrestle with. My mind is telling me one thing, but my checkbook is telling me something else. If I buy all organic I will get enough food for my family for about 3 days vs. a week if I buy non organic. So what is the average person to do?

Personally I try to go by the Dirty Dozen. You may have seen this list elsewhere as it has been published over and over again, but I think it is a really good place to start if you want to start switching to organic. I think dairy and the Dirty Dozen list are probably the easiest way to start. In case you haven't seen it before, here it is again.

The dirty dozen below have the highest levels of pesticides when grown conventionally. The thin skins on many of them make it easy for pesticides to penetrate to the food and impossible for us to wash away the chemicals. Opt for USDA certified organics of these foods and you're ensuring your salad wasn't raised using man-made chemical pesticides, fossil fuel or sewage-based fertilizers or genetically-modified seeds.

apples
sweet bell peppers
carrots
celery
cherries
grapes (imported)
kale
lettuce
nectarines
peaches
pears
strawberries

If you are unable to afford these items in your local grocery store,try going to your local farmer's market where the prices are often lower than the grocery store, and the farmers raise their crops using organic methods but don't opt to go through the costly and lengthy organic certification process. You can usually talk directly to the grower and get to know him and how he runs his farm. Making the switch to organic is possible if you just start slowly and shop around.

Stage I-what do you think?

Our General Manager, Jerry Holldber, feels that we should stay in Stage I water conservation, which is voluntary compliance. However, some people question why, with all the rain and snow we have been having, don't we just drop out of Stage I. We would like to find out just how you, our customers, feel about this.

To refresh your memory, in Stage I we ask for voluntary compliance. Customers are asked to conserve, when possible, the amount of water that is used for necessary domestic and business purposes. We ask that they fix leaky plumbing, prevent irrigation runoff, refrain from washing down sidewalks, driveways and parking areas. Avoid sprinkling unplanted areas for dust control. We encourage our customers to utilize wood chips, which we are giving away FREE, and mulch around all plants and trees to minimize outside watering.

Water rates remain the same as when we are not in any stage alert up until the 4th tier which is 18,000 to 24,000 gallons. In that tier the rates go from $5.50 per thousand gallons to $6.00 per thousand gallons. Tier 5 is 24,000 gallons to 30,000 gallons and rises from $7.00 per thousand gallons to $9.50 per thousand gallons. The last tier is over 30,000 gallons and that price jumps from $8.00 per thousand gallons to $14.00 per thousand gallons.

The vast majority of our customers use less than 18,000 gallons per billing period. The three highest rates affect only about 2% of our customers. 98% of our customers are not financially penalized in any way by the water district being in Stage I Water Conservation.

Being in Stage I also brings awareness to our customers of the need to conserve. By law, being in Stage I also gives us the right to offer rebates on things like low flow toilets. If we drop out of Stage I, then a Public Hearing must be held if we need to go back into Stage I in the future.

Staying in Stage I does not mean we are out of water or are going to be running out soon. It makes people aware of the need to be careful with our water so that we have all we need, now and in the future. It does not create any hardships for the majority of our customers and the water district is not making money off of it. Just the opposite in fact. The more people conserve, the less revenue the water district takes in.

But even though it affects our bottom line, we still feel that conserving water now and in the future, is the responsible thing for us to be helping our customers do. We care about Pine Cove, the environment and our customers. Conserving now assures us of a good water supply in the future. By conserving, being aware of our water situation, staying vigilant, and looking at alternative water sources such as rain water harvesting, we would hope to put off having to go to the more drastic stages of Mandatory Compliance in a Stage II situation or worse, Stage III, which is Mandatory Emergency Restrictions. Waiting until things are getting desperate to move into a Conservation Stage is not good water management.

We feel that we are doing what is right for the district and for our customers by staying in Stage I for now. What do you think? We want to hear from YOU!! Please leave a message here on the blog or email us at Jerry@pcwd.org. Call Becky or Vicki at 951-659-2675. Write us a letter and mail it to PO Box 2296, Idyllwild CA 92549 or drop it off at the office, located at 24917 Marion Ridge Rd. Tell us what you think and why. Are you concerned with the future of Pine Cove, our earth, the environment? Do you think conservation efforts are worth while? Do you think you have an adequate water supply for your needs? We will be waiting to hear your thoughts.

Hwy 243 OPEN!

Just in case you haven't heard yet, Highway 243 re-opened this past weekend. So we are free to come and go as we please to Hemet.

Reminder

Just a reminder that bills are due by February 25th. If you need extra time to pay, please give Becky a call at 951-659-2675 and let her know. In order to avoid a $15 late fee, please pay your bill by the due date. Thank you!

Sustainable Thursday-Solar Ovens

Even though it is only February and there is yet another storm on the horizon, my thoughts are turning more and more to summer. It is about this time of year that I think everyone here on the hill gets a good case of cabin fever. The nice weather of this past week just makes it worse. By getting a taste of nice weather again, it makes it even harder to go back to the snowy conditions we have been experiencing of late. Even though the moisture is wanted, needed and appreciated, there is an inconvienance of truding around in it that makes life just a little more difficult than when there is no snow.

For months now I have been baking bread, cooking stews and making meals in the oven without much thought. The extra warmth the oven brings to the kitchen at this time of year is a welcome delight. However, I started thinking of the hot summer months ahead when turning the oven on or even boiling water on top of the stove will make my little kitchen heat up like an inferno. Even though summer brings much lighter dinner fare, there are still some parts of it that need to be cooked. The pasta for pasta salad, water for iced tea, bread for sandwiches and so on.

I got to thinking about solar ovens. I have seen them for sale and I have seen plans on how to build them. Some can even be built out of cardboard boxes. I don't know anyone that owns one, so I have never seen one in action. But even so, I have decided that this summer, I will build myself a solar oven and see if I can use it to bake bread, boil water and cook simple meals. I get ample sunshine at my house and I feel that this could work.

My reasons for wanting to try this are many. First of all, it will keep my kitchen and house cooler, there by eliminating the need to cool it down with fans or air conditioners. That will save energy and help to keep my electric bill down.

Secondly, the sunshine is free, so why not? Building a solar oven seems relatively easy and cheap to do, so I might as well take advantage of the sun. Since I have a gas stove, I will save propane by not using it, so that is two ways I will be saving energy. Since the cost to make one is relatively low, I should re-coop whatever monies I do spend on the oven in energy savings.

Third, it would give me a way to cook when the electricity goes out. Even though I can use my stove when the electricty is out, I can't use things like crock pots. So I would be right back to square one. Cooking in my kitchen and heating it up with no way to cool it down. Talk about suffering. It is bad enough to be out of electricty, but then having to heat up your house on top of it is cruel and unusal punishment in my book. But using a solar oven, my kitchen will stay cool and hopefully, not heating up the kitchen will help in other ways as well, like keeping the fridge cool for a longer period of time, even though the electricity is off.

Even though this method of cooking seems very low tech, I see only good things coming out of it. My house will stay cool, I will cut down on my propane and electric use, I will be using free energy to cook my food and it won't cost much to set up. I think the only problem will be if the oven doesn't actually work. But I don't think that will happen.

As summer approaches, I will be trying this to see how it works. I will post how I build my solar oven and how cooking it in works out. In the meantime, I will keep working on my winter seed sowing project. It looks like I have peas coming up!

More on Eggs

Here is what the Humane Society of the United States has to say about egg carton labels.



Egg Carton Labels
A brief guide to labels and animal welfare

The Humane Society of the United States

The vast number of consumer labels affixed to egg cartons can leave a shopper feeling dazed and confused. One carton may label its eggs "Natural." Another carton may call them "Free Range," while yet another may claim its eggs are "Certified Organic." How are thoughtful consumers supposed to know what these labels and claims really mean?

The truth is that the majority of egg labels have little relevance to animal welfare or, if they do, they have no official standards or any mechanism to enforce them.

The Labels†

Certified Organic: The birds are uncaged inside barns or warehouses, and are required to have outdoor access, but the amount, duration, and quality of outdoor access is undefined. They are fed an organic, all-vegetarian diet free of antibiotics and pesticides, as required by the U.S. Department of Agriculture's National Organic Program. Beak cutting and forced molting through starvation are permitted. Compliance is verified through third-party auditing.

Free-Range: While the USDA has defined the meaning of "free-range" for some poultry products, there are no standards in "free-range" egg production. Typically, free-range hens are uncaged inside barns or warehouses and have some degree of outdoor access, but there are no requirements for the amount, duration or quality of outdoor access. Since they are not caged, they can engage in many natural behaviors such as nesting and foraging. There are no restrictions regarding what the birds can be fed. Beak cutting and forced molting through starvation are permitted. There is no third-party auditing.

Certified Humane: The birds are uncaged inside barns or warehouses but may be kept indoors at all times. They must be able to perform natural behaviors such as nesting, perching and dust bathing. There are requirements for stocking density and number of perches and nesting boxes. Forced molting through starvation is prohibited, but beak cutting is allowed. Compliance is verified through third-party auditing. Certified Humane is a program of Humane Farm Animal Care.

Animal Welfare Approved: The highest animal welfare standards of any third-party auditiing program. However, there are no participating producers that sell to supermarkets. The birds are cage-free and continuous outdoor perching access is required. They must be able to perform natural behaviors such as nesting, perching and dust bathing. There are requirements for stocking density, perching, space and nesting boxes. Birds must be allowed to molt naturally. Beak cutting is prohibited. Animal Welfare Approved is a program of the Animal Welfare Institute.

Cage-Free: As the term implies, hens laying eggs labeled as "cage-free" are uncaged inside barns or warehouses, but they generally do not have access to the outdoors. They can engage in many of their natural behaviors such as walking, nesting and spreading their wings. Beak cutting is permitted. There is no third-party auditing.

Free-Roaming: Also known as "free-range," the USDA has defined this claim for some poultry products, but there are no standards in "free-roaming" egg production. This essentially means the hens are cage-free. There is no third-party auditing.

United Egg Producers Certified: The overwhelming majority of the U.S. egg industry complies with this voluntary program, which permits routine cruel and inhumane factory farm practices. Hens laying these eggs have 67 square inches of cage space per bird, less area than a sheet of paper. The hens are confined in restrictive, barren battery cages and cannot perform many of their natural behaviors, including perching, nesting, foraging or even spreading their wings. Compliance is verified through third-party auditing. Forced molting through starvation is prohibited, but beak cutting is allowed. This is a program of the United Egg Producers.

Vegetarian-Fed: These birds' feed does not contain animal byproducts, but this label does not have significant relevance to the animals' living conditions.

Natural: This label claim has no relevance to animal welfare.

Fertile: These eggs were laid by hens who lived with roosters, meaning they most likely were not caged.

Omega-3 Enriched: This label claim has no relevance to animal welfare.


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†Virtually all hens in commercial egg operations—whether cage or cage-free—come from hatcheries that kill all male chicks shortly after hatching. The males are of no use to the egg industry because they don't lay eggs and aren't bred to grow as large or as rapidly as chickens used in the meat industry. Common methods of killing male chicks include suffocation, gassing and grinding. Hundreds of millions of male chicks are killed at hatcheries each year in the United States.

Reminder

Just a reminder that Highway 243 between Mountain Center and Hemet is closed until further notice. Hopefully they will get the road fixed soon. If you are planning to the hill, you will have to come up the Banning side or up from Auguanga. Allow lots of extra driving time as both of these routes take longer than normal.

Office Closed

Just a reminder that our office will be closed on Monday, February 15, 2010 for President's Day. If you want to drop off a payment, you may do so by putting it through the slot in the door. We hope you enjoy the break in the weather for the next several days.

Board Meeting

Our monthly board meeting was held yesterday, Wednesday, Feb. 10,2010. Complete minutes will be availabe on our website a pcwd.org.

Sustainable Thursday

We have been hearing a lot lately about eating organically and sustainably. I think everyone knows what organic is but what exactly is eating sustainably? According to the website sustainabletable.org, it is about several things.

First it is about Conservation and Preservation. What is taken out of the environment is put back in, so land and resources such as water, soil and air can be replenished and are available to future generations. The waste from sustainable farming stays within the farm’s ecosystem and cannot cause buildup or pollution. In addition, sustainable agriculture seeks to minimize transportation costs and fossil fuel use, and is as locally-based as possible.

Second is Biodiversity. Farms raise different types of plants and animals, which are rotated around the fields to enrich the soil and help prevent disease and pest outbreaks. Chemical pesticides are used minimally and only when necessary; many sustainable farms do not use any form of chemicals.

Third is Animal Welfare. Animals are treated humanely and with respect, and are well cared for. They are permitted to carry out their natural behaviors, such as grazing, rooting or pecking, and are fed a natural diet appropriate for their species.

Fourth would be Economically Viable. Farmers are paid a fair wage and are not dependent on subsidies from the government. Sustainable farmers help strengthen rural communities.

Fifth is Socially Just. Workers are treated fairly and paid competitive wages and benefits. They work in a safe environment and are offered proper living conditions and food.

If you go to sustainabletable.org, you can read about each one of these topics in much more depth.

The one thing that really stands out to me though is the way factory farms treat their animals. Here is what sustainabletable.org says about that.


Every year, hundreds of thousands of animals raised for food experience terrible living conditions because the majority of meat, dairy, and poultry production in the U.S. takes place in industrialized or factory farms. These factory farms are large, profit driven companies which view animals as units of production, rather than living creatures, and exchange the animals' health and welfare for efficiency and profit. While views differ about the degree of comfort and freedom that farm animals deserve, most people can agree on a minimum standard of cleanliness and space, and that animals should not needlessly suffer.

The basic structure of industrial farms is at odds with the well-being of the animals they raise. Confining animals indoors as closely together as possible, rather than letting them graze on open land, exposes them to high levels of toxins from decomposing manure. To counteract the disease inherent in such conditions, animals are given constant low daily doses of antibiotics which are contributing to problems with antibiotic-resistant bacteria. Though they are also exposed to pesticides, other unhealthy additives, and types of food they wouldn't normally eat. The animals can also be bred and given hormones only to increase production.

Life on a Factory Farm

Other common practices, such as debeaking chickens or cutting off cows' tails, are said to increase efficiency and safety, but they also cause discomfort, pain, and stress for the animals. Though these tactics may help "mechanize" the animals and can increase yields by causing less interference with production, this does not justify the resulting suffering. In every stage of development on a factory farm, animals suffer needless mutations and cramped, confined living conditions. Scientists have even linked animal stress to food quality and safety. When an animal is subject to stress and pain, it is more prone to disease and can produce lower quality meat, milk, or eggs.

Cows

The First Year
Calves born into dairy production are usually removed from their dam, or mother, after only about 12 hours. Once a male calf born into a dairy factory farm is weaned, he will be raised for veal, castrated and sent to feedlots to be fattened, or in rare cases raised for breeding. The heifers, or young female cows, will be raised as "replacement heifers" on the same farm or sold to another dairy farm. All calves born into factory farms undergo procedures usually unnecessary outside of a factory farm setting. They are dehorned, have extra teats removed (if a heifer), and are usually fed a milk replacer (a dried product made from cheese-making by-products or other sources of proteins like soy). The use of a milk replacer brings up concerns about the spread of BSE (bovine spongiform encephalopathy, or Mad Cow's Disease) because some of the allowable protein content in milk replacers is derived from cow's blood cells. Common practice on dairy factory farms also includes tail docking, or the removal of approximately two-thirds of the tail. This painful procedure is conducted without anesthetic and is supposedly meant to keep the cow from developing infections caused by constant exposure to manure. Studies have shown that this process not only causes the animal a significant amount of pain and stress, but also has no benefit for the animal's health. In fact, tail docking has been shown to moderately increase stress for cows because they are no longer able to use their tails to swat flies. This results in a greater number of flies around the cattle and the use of other fly-avoidance behaviors. For these reasons, the American Veterinary Medical Association officially opposes the routine tail docking of cattle.

Breeding and Growth
In the U.S., dairy cows have been bred to produce higher and higher amounts of milk, and evidence shows this practice has led to a higher occurrence of disease. While the average dairy cow produced almost 5,300 pounds of milk a year in 1950, today, a typical cow produces more than 18,000 pounds. In addition to the breeding, in order to artificially increase milk production, a certain number (estimated around 33%) of dairy cattle are injected with rBGH, an artificial growth hormone.

For the duration of their productive lives, factory farmed dairy cattle are kept in one of three types of housing units: tie-stall barns, where they spend their life tethered by their neck to a stall; free-stall barns, where cattle are kept indoors and provided stalls for milking and rest; or dry lots, which is an area with no vegetation where the cattle are kept between trips to the milking barn11. Beef cattle are usually raised on dry lots, but so are some dairy cows. In all of these situations, cattle are in high concentrations and often suffer diseases of the feet and udder from standing in their own manure and being exposed to harsh weather conditions. Stripped of the ability to graze, cattle are given feed which contains some straw and grass, but also protein sources from "by-product feedstuffs", including meat and bone meal, an inappropriate food for herbivorous (vegetarian) cattle. The harsh living conditions, excess hormones, and inappropriate diet provide a perfect mixture for disease and injury.

Slaughter

Once beef cows have grown to an adequate size and dairy cows are no longer producing milk at an acceptable rate, the cattle are taken to be slaughtered. In August 2008, the United States Department of Agriculture (USDA) announced it will draft legislation completely banning the slaughter of any downer-cattle (those too sick or lame to walk) - though as of September 2008 no legislation or regulations had been passed. Before May 2008, USDA regulations stated that downer-cattle could be slaughtered for food if they passed the ante-mortem, or before slaughter, inspection at the slaughterhouse. This practice of slaughtering sick or injured cattle caused much pain to the already suffering animal, as they were pushed, prodded and shoved into the slaughterhouse by any means possible, since they were unable to walk. While slaughterhouses are required to meet USDA standards for cleanliness and humane treatment during slaughter, they are also in the business of killing animals: the faster the slaughter and butchering, the more meat produced and the more money made. Because of the pressure to slaughter animals quickly, mistakes that result in the violation of USDA regulations and lead to the mistreatment of the animals, unavoidably occur. In some slaughterhouses, almost 400 cattle per day are slaughtered, and at this speed it is "nearly impossible to guarantee each is slaughtered within the regulations". Cattle are ushered as quickly as possible from farm to truck to slaughter, sometimes resulting in injury. In addition, slaughterhouses have been reported as regularly failing to completely stun animals before the slaughtering process begins. This results in cows being hung and bled while they are still conscious.

Pigs

The First Year
On a factory farm, just before giving birth, a sow, or mother pig, is placed into a small crate on her side, completely limiting her movement, but still allowing the piglets to feed16. Sows will often spend their entire life encaged in the crates or in a cramped pen that encourages pregnancy17. The piglets' teeth and tails are clipped soon after birth. The practice of tail clipping or docking is done to prevent the piglets from biting each other's tails, but this phenomenon has only been observed in pigs in a factory farm environment.

Growth and Development
Once the piglets are weaned, they are separated from their mother and confined in pens with concrete floors. Rooting, or digging in the dirt and straw, is a natural activity for pigs; and when restricted from this activity, they show visible signs of stress and aggression, such as tail-biting. The concrete floors have also been linked to skeletal deformities of the feet, and the poorly ventilated confines have resulted in frequent lung damage and pneumonia.

Slaughter
The stress and mistreatment pigs experience during transport, in combination with illness and injury from the poor housing conditions, causes many pigs to die on the way to the slaughterhouse.

Chickens

Breeding
Broilers (chickens raised for meat production) have been bred to grow muscle at a rate faster than ever and now reach market weight in half the time than they did in the 1940's. This fast rate of muscle growth is often not matched by bone growth and can cause serious deformities and loss of the ability to walk.

Growth and Development
Approximately 98% of chickens used in egg production live in a cage of only about 48 sq. in. (about half as big as a piece of letter sized paper). Broiler chickens are often reared at similarly high densities in pens with concrete slatted floors or occasionally litter (straw) covered concrete floors. Because of this high density and a limited ability to forage, chickens often display aggression and can peck each other to death. In order to prevent this, it is common practice to sear off approximately half the chickens' beaks, which has been shown to cause severe and lasting pain. The close quarters is also a haven for the spread of disease.

I for one will be seeking out sources to purchase sustainably raise meat. Perhaps a co-op needs to be started!

Bills

You should have received your water bill by now. We were unable to read meters due to the snow, so the bills have been estimated based on your previous usage. There is a note on your bill in the lower left hand corner about this situation. As usual, the bills are due on the 25th of February. Thank you.

Green Living Thursday

In today's economy, many of us are cutting back. One thing more people are doing more of is packing their lunch or a picnic instead of eating out. This is a great idea for several reasons.

First, it helps you save money, which is a good thing to do anytime, no matter what the economy is doing. Secondly, it can be done very sustainably, which helps the planet. And third, you can control what you are eating by packing your own lunch. This is great for health reasons. You can use healthy, organic foods and drinks without worrying about added sugars, salts or fats. You can also control the portion size which is good for your waist line.

When packing a lunch or a picnic, here are some ways to do it sustainably. Use a re-usable carrier. There are many great, insulated re-usable carriers on the market today at a variety of prices and sizes. If you are packing foods that don't need to be kept cold, what about using an old fashioned picnic basket? You can find many of them at thrift stores or online at places like eBay. By purchasing something that is previously loved, you are now recycling as well. There are containers out there for every budget.

For your food, you will want to use re-usable containers. Again, there are many different things on the market. If you look on websites such as etsy, there are beautiful, hand crafted, reusable bags for your sandwiches and snacks. A thermos is perfect for drinks or soups. What could be better than opening a thermos of hot, homemade soup for dinner? Add a cloth napkin and real silverware, and you have yourself a sustainable lunch kit.

Avoid throw away bags, plastic wrap, plastic bags, styrofoam and tin foil. Don't use single serving containers or individually wrapped items, disposable silverware or paper napkins.

Here are some lunch waste facts from Global Stewards:

ALUMINUM FOIL -More than 20 million Hershey's kisses are wrapped with 133 square miles of foil every day.
ALUMINUM AND TIN CANS -In the time it takes you to read this sentence, more than 50,000 12-oz. aluminum cans were made.
BANANA AND ORANGE PEELS -Food debris in a landfill decompose only 25% in the first 15 years (try composting or vermiculture!)
JUICE BOXES -Most inorganic trash retains its weight, volume, and form for at least four decades.
PAPER BAGS AND NAPKINS -It is estimated that 17 trees are cut down for every ton of non-recycled paper.
PLASTIC BOTTLES, FORKS, WRAP -U.S. citizens discard 2-1/2 million plastic bottles EVERY HOUR .
STYROFOAM -U.S. citizens throw away 25 billion styrofoam cups EVERY YEAR.

Websites like reusablebags.com have a wide variety of lunch supplies. Everything from Bento boxes to insulated totes. They also have bamboo silverware, glass straws, cloth napkins and a wide variety of containers for your lunch items. A Tiffin box, a traditional container from India, is a stackable, many-tiered lunch box. It is reusable and made from stainless steel, and makes a great lunch container.

With the wide variety of items available to us, there is really no reason to be using plastic bags or any other throw away items in our lunches or picnics. While it might seem pricey initially to purchase these containers, over the long run a family that packs one lunch per day can save about $190 a year by using only reusable items. So these items quickly pay for themselves and you can feel good about packing your lunch.

With a little planning, we can create a healthy, organic, sustainable, money saving lunch which helps the planet and our bottom line.

Board Meeting

Our next board meeting will take place next Wednesday on February 10 at 10 am. I hope you will be able to attend. You can read the minutes from past board meetings on our website a pcwd.org.