BRANCH MEETING: OCTOBER 2013

SAN CLEMENTE DAM REMOVAL AND RIVER RE-ROUTE

Known as the largest dam removal and river restoration project in the history of California, the nationally recognized San Clemente Dam Removal and River Re-route will lay a precedent for future dam removal and river restoration projects.

The 106-foot high concrete arch dam was built in 1921.  Approximately 18.5 miles from the ocean, the reservoir has become over 90% filled with sediment, and the dam has been deemed seismically unsafe by the California Division of Safety of Dams.

Water Systems Consulting, Inc. (WSC) has been managing the project for California American Water since 2009, and is currently serving as Project Manager and Construction Manager for this $83 million, multi-stakeholder project.  By removing the dam and restoring the river, safety issues will be permanently resolved, and native species are expected to repopulate.

Jeffery Szytel, Project Manager and President & CEO of WSC, will present the process of this precedent-setting dam removal and river reroute project.  He will be joined by Dylan Wade, who serves as the Resident Project Representative for the multi-year design-build project.  Please join in welcoming Mr. Szytel and Mr. Wade while they discuss the project design, funding and multi-stakeholder process, construction considerations, restoration goals and approaches, and the lasting benefits to the Carmel River.

LOCATION:

Pappy McGregor’s

1865 Monterey St.

San Luis Obispo

DATE & TIME:

Thursday, October 17, 2013

12:00 p.m.

MENU (OPTIONS):

1. Blarney Burger: 1/3 lb. Hearst Ranch burger with applewood bacon, crispy onion ring, bbq sauce and Irish Chedder cheese.  Served with beer battered garlic fries.

2. Buffulo Chicken Sandwich: Crispy boneless chicken breast, melted bleu cheese, spicy bbq sauces on a focaccia roll.  Served with beer battered garlic fries.

3. Baja Shrimp Tacos (3): Jumbo beer battered prawns, onion, cilantro, purple cabbage, cheese, salsa verde.

4. Chopped Salad: Avocado, tomato, onion, almond, bleu cheese crumble, creamy balsamic.

RESERVATIONS:

Please sign up by 1:00 p.m. Friday, October 11^th, at the Branch web site (www.ASCESLO.org). Please attend the luncheon if you sign-up – some restaurants will charge the Branch for every seat we reserve, regardless of the actual attendance. If you have specific dietary restrictions or have questions, please contact Ryan Hayes, ASCE Secretary at rhayes@rickengineering.com or (805) 544-0707. The cost is $20 for members and guests and $10 for students.