Bats Attract for Water Conservation Message

Published October 18, 2009

By Mae Lee Sun
TNAZ Regional Correspondent
earthworks workshop

Participants in an earthworks workshop led by Emily Brott, of the Sonoran Institute, used ancient technologies to build a basin for rainwater capture at the Ward One Tucson City Council office.
Credit: Sonoran Institute
The late summer launch at dusk of 40,000 Mexican free-tail bats from under a Campbell Avenue bridge.
Two new water-harvesting ordinances to go into effect in January.
A group of volunteers working with landowners to repair the ecosystem in a 70,000-square-mile region of the Southwest known as Sky Island.
These three are faces of conservation science applied for Tucson’s future.
The Sky Island Alliance, for example, is working to bring water back to natural areas endangered by off-road recreation, development and inadequate agricultural practices, said Melanie Emerson, the group’s executive director.
“We’re primarily working with private landowners of large tracts in the region on simple, implementable methods,” she said. “That most definitely includes technology that has been used for millennia like one rock dams and gabions (sand-filled cages).”
The alliance melds the science of conservation biology with on-the-ground restoration done by volunteers.
Efforts to restore grasses and native vegetation have created natural habitat that attract insects, birds and mid- to larger-sized mammals and predators, which in turn Emerson said, has helped revive populations of endangered species like the Chiricahua leopard frog.
Sweat Tech

Sweat Tech hasn’t changed much since the Hohokam, but tools look different, certainly.
Credit: Sonoran Institute
Emerson said her group “connects the dots” between conservation planning and conservation action.
The City of Tucson is using the law to put conservation into action.
In January, 50 percent of the water used for landscaping commercial buildings must come from water harvesting. Currently, 40 percent of Tucson’s drinking water is being used on landscaping. Emily Brott, project manager for the Sun Corridor Legacy Program of the Sonoran Institute, described water harvesting in Tucson as a process based on the ancient engineering of the Hokoham and Anasazis, who used systems of dams, canals and terracing to ensure their crops had enough water.
“The first line of defense, if you will, is the application of earthworks,” she said. “That means going back to building berms and basins that use gravity to direct the rain where you want it to go.”
She pointed out that this methodology is cheaper than using more costly gutters and cisterns to gather water off roofs.
“If you do your calculations right, you can gather enough … to use only water harvested from monsoon season and rain to water landscaping that consists primarily of native plants,” Brott said.
Instead of watching water run through the streets — which have essentially functioned as gutters — the city is implementing curb cuts to ease flooding and accommodate landscaping in medians and sidewalk areas. As water gets redirected, it eases the buildup of oil, trash and grim that ends up in washes and overloads the ecosystem.
Additionally a second new ordinance calls on all new residential construction to have a gray water stub-out. “Your washing machine, for example, has to be plumbed to bring the water outside, if the homeowner chooses to do so,” Brott said.
Rillito River gathering

Last month, the dusk launch of 40,000 free-tail bats attracted hundreds in Tucson to the banks of the Rillito River. Hosted by the Rillito River Project, water conservation and diversity were the themes, and large, white balloons helped to depict changing water levels.
Credit: Mae Lee Sun
Gray water is wastewater that can be used for irrigation of gardens and other landscaping.
Now, about those bats.
The Rillito River Project, an arts organization, has had at least four presentations to increase awareness of the vanishing rivers of the Southwest, and this September used the summer flight of the bats to draw attention to the region’s water issues.
Before the 40,000 bats took off from under the bridge that spans the Rillito for their nightly feeding of mosquitoes and other insects, local actor Sean Dupont spoke to the crowd gathered in the dry riverbed of the river’s history, offering a sort of water timeline.
“1775, when the Spanish Presidio was established in downtown Tucson, the Rillito River flowed four feet deep,” Dupont said. “There was water in the river where Saint Xavier Mission stands. “
The water table has risen and fallen during the past several hundred years, starting with how the Hohokam harvested water to grow beans, corn and squash, cholla buds and mesquite beans, Dupont said.
With the increase in Anglo settlers and agricultural development, he said, Tucson established a municipal water system in the 1900s — initially through tapping a spring and directing it through gravity feeds that eventually required pump technology to supply volume.
By the 1950s, the water table sunk from 20 feet underground to 75 feet underground.
For more information:
Sonoran Institute (520) 290-0828 www.sonoraninstitute.org
Sky Island Alliance (520) 624-7080 www.skyislandalliance.org
Rillito River Project (520) 955-3429 www.rillitoriverproject.org

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categories development, green living, science, social change, sustainability, technology | maeleesun | datetime October 19, 2009 11:29 am | comments Comments (0)

Sports Drink Founder says the Secret is All in the Mix

Published October 9, 2009

By Mae Lee Sun
Regional Correspondent, TNAZ
Lou Lancero and Sal Tirrito

Drs. Lou Lancero and Sal Tirrito
Credit: Mae Lee Sun
When two driven medical students met, they might have foreseen becoming well respected cardiologists. But even given their shared commitment to endurance sports like competitive cycling and triathlon, for Tucson-based physicians Sal Tirrito and Lou Lancero, it was unlikely that they could have foreseen the success of what together they would create, XOOD, a sports endurance drink. But once they started, their intense competitive spirits wanted to blow any other product out of the water.
“Being in the sport (of triathlon) I’ve tried all the endurance drink products out there. As physicians, Lou and I looked at the ingredients and said we could do better. It didn’t have to be artificially neon blue or orange. We wanted to make a product that was pure and not full of empty calories,” says Tirrito, who took the lead in developing XOOD.
According to Tirrito, manufacturers, attempting to keep their costs and resale prices down, add inexpensive and largely ineffective ingredients like artificial preservatives and emulsifying agents. Even when some so-called ‘natural’ ingredients are added like stevia, sourced from a South American herb and used as a sugar substitute for its sweetness, the nutritional value is up for question.
However, including certain kinds of proteins and carbohydrates and finding the right ratio of protein to carbs was what Tirrito was shooting for in his formulation of XOOD. While supplying nutrition, Tirrito sought to make a drink that would convert efficiently to useable energy. Like any good scientist, he conducted his own experiment, followed by a field test to establish the validity of his claims.
” I went shopping at GNC and bought all the raw ingredients of what I thought would benefit athletes the most in their performance — vitamins, minerals, herbs, flavors, carbs and specific kind of proteins. For six months I tested the basic formula out on my friends who were athletes and got feedback. I started asking myself what if it also had health benefits in addition to performance?” he recalled. Tirrito then took the rough product to a nutritional chemist to refine the mix that would become XOOD.
Marcus Hille

At the Asheville, NC, half marathon in September 2009, Marcus Hille, 36, placed 6th at 1:28. He credits XOOD for his kick performances.
Credit: Marcus Hille
In his first attempts at marketing the product, Tirrito met with resistance. Manufacturers suggested he add certain chemicals, preservatives, colors and artificial sweeteners. They didn’t seem to understand why he’d want to use ingredients that were more costly than what was common in more standard energy drinks.
Tirrito found success in refining the mix when Arthur Winegrad became involved. Winegrad is a chemist and vice-president for research and development with Arizona Nutritional Supplements in Chandler. Winegrad was able to deliver the ingredients and end product Tirrito had envisioned.
“I’ve worked in this field for 13 years and with a lot of sports drink clients,” says Winegrad. “Dr Tirrito’s formula was really different. He wanted the product to be easy on the stomach, water soluble and have a specific carb-to-protein ratio along with very specific amounts of electrolytes, vitamins, and minerals per serving. Anytime you have an all natural formula, you’re going to pay more. Right down to the flavors, there’s no synthetics in XOOD which is very different from what’s on the market,” says Winegrad. If synthetics were used, it would reduce the retail cost of XOOD by one half to two thirds.
The real role Winegrad says he played was helping Tirrito get the active ingredients and amounts right. There are no FDC colors or flavors. Instead, the three different flavors that XOOD comes in — Pomegranate, Mangosteen and Green Tea with Lemon — are actually sourced from those ingredients. The subtle, pink color of the powdered mix comes from beet root and not a synthetic dye. When the final product was ready, Tirrito launched it at sporting events like marathons and triathlons, which attracted athletes like 36-year-old Marcus Hille, at six-foot eight inches tall, a competitive distance runner from Sedona.
“It is important to me as an endurance athlete to know that what I am putting into my body is going to provide me with the energy I need to sustain the intensity I desire, and that it’s also good for me with no extra junk that may be harmful in the long term. I will often slam a Green Tea XOOD before hitting the road to give me an energy boost and Pomegranate is good for long runs of up to three hours or more,” says Hille.
In addition to sponsoring both pro and amateur athletes and launching a XOOD cycling and triathlon team, Tirrito and Lancero have headed back to the labs to work on yet another new product – a readymade drink in the XOOD line geared toward the health club market.

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categories business, health, science, sports & fitness, technology | maeleesun | datetime October 9, 2009 8:51 pm | comments Comments (0)

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