Colorado water crisis volunteers feted at special luncheon
Colorado water crisis volunteers feted at special luncheon
ALAMOSA, CO -- A special luncheon prepared and served by eight members of the Colorado chapter of the American Culinary Federation was held Monday, April 21, in this south-central Colorado college town to honor scores of volunteers who responded to a recent water crisis.
When salmonella was detected in the Alamosa municipal water supply in mid-March, officials determined that the entire system needed to be flushed, and an army of workers and volunteers mobilized in response to the emergency.
Alamosa Mayor Farris Bervig told The Produce News April 21 that more than 300 of the 9,000 people using the city's water system fell ill due to the water-borne pathogen. Mr. Bervig added that bottled water as well as water from a neighboring, uncontaminated system was handed out for three weeks.
"The first report came on March 19," the mayor said. Initially people were advised to boil their tap water, but as water department personnel flushed Alamosa's 2,700 taps, residents were warned not to drink, cook with or even shower in the chlorinated water.
Adams State College and local schools were shut down, and three distribution stations were set up. Many residents brought their own containers to carry potable water home, and police and fire department members took water to people unable to get to the distribution points.
Over the course of the emergency, one salmonella death was reported, although it has not been confirmed that the fatality was caused by salmonella in the water.
"We got the all-clear notice on April 11," Mr. Bervig said. "The citizens were just fantastic during this situation. Their resiliency was just amazing."
From March 19 through the all-clear, 100,000 gallons of water were distributed along with leaflets explaining the then-current stage of remediation. Working at the distribution points along with 36 local and state agencies were local and regional residents and members of numerous churches from around the state.
At the April 21 luncheon held at the Alamosa Recreation Center, the chefs and student chefs chatted with a steady stream of volunteers who came to dine on an estimated 500 pounds of donated food. Linda Weyers, administrator for the Colorado Potato Administrative Committee, said that the committee sponsored the event along with Red Bird Farms, SYSCO Denver, Grill Brokerage, Shamrock Foods and Valley Country Club, and volunteers were treated to grilled steak and chicken, barbecue, rolls, potatoes, pasta and salad.
Jason Morse of Valley Country Club coordinated the Denver-area chef team. Mr. Morse said that cooking for those who helped during the crisis was something he and his group wanted to do. Working alongside him were Michael DeGiovanni of Morning Star assisted living facility, Janet Etchart of Arapahoe Community College, Don Simms and Kendra Roundy of Valley Country Club, and Raechal Maat, Luke Oberhansley and Nelson Schwab, all of Johnson & Wales University.
When salmonella was detected in the Alamosa municipal water supply in mid-March, officials determined that the entire system needed to be flushed, and an army of workers and volunteers mobilized in response to the emergency.
Alamosa Mayor Farris Bervig told The Produce News April 21 that more than 300 of the 9,000 people using the city's water system fell ill due to the water-borne pathogen. Mr. Bervig added that bottled water as well as water from a neighboring, uncontaminated system was handed out for three weeks.
"The first report came on March 19," the mayor said. Initially people were advised to boil their tap water, but as water department personnel flushed Alamosa's 2,700 taps, residents were warned not to drink, cook with or even shower in the chlorinated water.
Adams State College and local schools were shut down, and three distribution stations were set up. Many residents brought their own containers to carry potable water home, and police and fire department members took water to people unable to get to the distribution points.
Over the course of the emergency, one salmonella death was reported, although it has not been confirmed that the fatality was caused by salmonella in the water.
"We got the all-clear notice on April 11," Mr. Bervig said. "The citizens were just fantastic during this situation. Their resiliency was just amazing."
From March 19 through the all-clear, 100,000 gallons of water were distributed along with leaflets explaining the then-current stage of remediation. Working at the distribution points along with 36 local and state agencies were local and regional residents and members of numerous churches from around the state.
At the April 21 luncheon held at the Alamosa Recreation Center, the chefs and student chefs chatted with a steady stream of volunteers who came to dine on an estimated 500 pounds of donated food. Linda Weyers, administrator for the Colorado Potato Administrative Committee, said that the committee sponsored the event along with Red Bird Farms, SYSCO Denver, Grill Brokerage, Shamrock Foods and Valley Country Club, and volunteers were treated to grilled steak and chicken, barbecue, rolls, potatoes, pasta and salad.
Jason Morse of Valley Country Club coordinated the Denver-area chef team. Mr. Morse said that cooking for those who helped during the crisis was something he and his group wanted to do. Working alongside him were Michael DeGiovanni of Morning Star assisted living facility, Janet Etchart of Arapahoe Community College, Don Simms and Kendra Roundy of Valley Country Club, and Raechal Maat, Luke Oberhansley and Nelson Schwab, all of Johnson & Wales University.
