SkillsUSA SkillsUSA Champions Fall 2010 : Page 18
Clearly, each member of this team has a personal investment in conserving water. “I’m a sailor, and I have a sailboat,” Clifton says. “And I will be directly affected by the oil spill. The sailing for me, the water, it’s like my church, and I feel like my church is being fouled. It’s very upsetting. It’s hard. We feel that even if we can’t do anything else, we can make people more aware.” “Awareness, education,” Pierson adds in unison. “It’s so crucial. I have a 3-year-old son at home. Getting him on board to understand, to turn the water off, is really big. Daddy’s a fisherman. We are fully impacted by what’s going on in the Gulf. We need everybody to be aware of the importance of conserving water. “People think, ‘Oh, I’m not going to have as much water pressure in the shower.’ Well, I have that water pressure in the shower with the shower head in this kit,” she emphasizes. Within a sampling of 25 residents who used their kit, 119,200 gallons of water were saved during the initial four months, Clifton says. “Once all 675 kits have been installed, we have the potential to save in the neighborhood of 3,218 million gallons of water over a four-month period.” Or as Wood explains, “Each low-flow kit, over its seven-year life span, can save 70 million gallons.” “Everyone needs to be more educated on the ways that we can conserve,” Pierson says. “It’s as simple as shutting off the water when you brush your teeth. That’s four gallons a minute right there. “Replace faucet aerators with low-flow versions. You’ll use 50 percent less, two gallons a minute. It’s two gallons, so shut the water off, and make it a habit.” • Supporting sustainability education dministrator Peter Berry supports SkillsUSA and sustainability training. He was impressed when Pierson, Wood and Clifton suggested offering their water conservation presentation to PTEC students. Their efforts have led to water conservation on campus, too. “They would make the presenta-tions, and they would get standing ovations from everybody who realizes how important water conversation is,” Berry says. We need to train people for sustain-ability. If we don’t do it, nobody’s going to do it. We need to be leaders and put more alternative energy systems on houses and businesses. It’s going to be a much better world.” Berry applied for and received a State Farm grant for his school that will allow the purchase of a photo-voltaic system. It will be used for an outdoor instructional laboratory that teaches students about green jobs. Go ahead, admit it: you’re not like most people. You’re always looking at menus with a critical eye, noticing things that others don’t. You get excited at the fi rst mention of upcoming farmers’ markets. You plan your weekends around food, and your conversations always seem to gravitate to the next big ingredient or culinary trend. Food is your passion. Here at the CIA—the world’s premier culinary college—you’ll fi t right in! Our talented instructors and amazing facilities will help you master the art of food and gain the business savvy you need to succeed on the restaurant fl oor, in test kitchens, at corporate headquarters, behind a writer’s desk, on TV— wherever your food life takes you. A • Pierson, Wood and Clifton at a televised city council meeting APPLY NOW! 1-800-CULINARY (285-4627) Bachelor’s & Associate Degrees | Culinary Arts & Baking and Pastry Arts Approximately 90% of students receive fi nancial aid | Financial aid available for those who qualify 18 SkillsUSA Champions Fall 2010
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