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 11th, 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.
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