Tag Archives: arizona canal

Quaggas_on_flip_flop

Quagga Mussels Found in 2 SRP Canal Locations

A routine inspection of Salt River Project’s canal system last month has yielded evidence of quagga mussels at Arizona Falls on the Arizona Canal and on a canal structure in the Crosscut Canal. This is the first evidence of adult mussels in SRP’s canal system.

SRP crews on July 12 found a quagga mussel settlement during an inspection of monitoring points along the Arizona Canal. Both checkpoints contained a very small amount of adult mussels — four at Arizona Falls and less than 20 in the Crosscut Canal. Indications were that the mussels were recent arrivals at both facilities, which are located along canals on the north side of the Salt River.

Inspection points on canals and laterals located south of the Salt River remain free of quaggas. There is still no evidence of quagga mussels in the SRP reservoir system on the Salt and Verde rivers, which are also monitored regularly.  Boaters are urged to continue to “clean, drain and dry” their boats to prevent introducing quagga mussels to the reservoir system.

Nina Mullins, senior director of Water Shareholder Operations, said SRP is coordinating with the Bureau of Reclamation and other federal and state agencies to evaluate methods of reducing the impact of the invasive species and will continue to communicate any updates or changes regarding the status of the quagga mussels to SRP’s water customers and municipal partners.

“Although the quagga mussel numbers are very few, we want to continue to ensure that our water transmission and delivery system stays in peak operating condition to serve all of our water customers,” she said.  “We expected to find these mussels in our canal system eventually, so we are very fortunate that they were discovered early and that we’ll have a head start in deciding how we’ll minimize their presence.”

Each fall and winter, portions of SRP’s major canals north and south of the Salt River are dried up for about a month, each side separately, so construction and maintenance work can be done. Mullins said that the next scheduled dry-ups in November and January will also provide an opportunity for SRP crews to look for further evidence of mussels and to implement increased controls to protect facilities located along the canals.

Mullins said the checkpoints at both facilities on the Arizona and Crosscut canals where the quagga mussels were found are located in slower sections of the canal, but that the discovery in the Arizona and Crosscut canals may indicate adaptation to SRP canal system conditions.

Previously, adult quagga mussels were spotted three times – in 2008, 2009 and earlier this year — at the doorstep of SRP’s water-delivery system, the SRP-CAP Interconnect Facility, where SRP takes occasional deliveries of Central Arizona Project water.

Quagga mussels were inadvertently introduced into Lake Mead, and have spread along the Colorado River since first detected in 2007. They now can be found in Mohave, Havasu and Lake Pleasant reservoirs, and are assumed to be spreading in the Central Arizona Project system.  SRP was taking deliveries of CAP water via SRP’s northside canal system in recent months.

Quagga mussels attach to hard surfaces such as concrete and pipes, and can multiply rapidly. Mussels can affect canals, aqueducts, water intakes, dams and power plants, resulting in significant maintenance costs. The mussel can also damage watercraft and impact lake ecosystems and fisheries.

Mullins said SRP will continue its collaboration with the U.S. Forest Service and the Bureau of Reclamation to support the “Don’t Move a Mussel” campaign to limit the spread of quagga mussels in Arizona’s waterways.  More information about the outreach campaign is available on SRP’s website at www.srpnet.com/quagga or the Arizona Department of Fish and Game website.

SRP is the largest provider of water and electricity to the greater Phoenix metropolitan area, delivering about 1 million acre-feet to agricultural, urban and municipal water users and providing electric service to about 970,000 customers.

The multilevel Estate House offers elegant and cozy dining.

Estate House Provides An Evening Fit For The Upper Crust

With the sounds of trickling water and candlelight dancing across the tables, the Estate House in Scottsdale is as inviting as your own home. The multilevel restaurant includes a lounge, as well as indoor and outdoor dining, facing the beautiful Waterfront area of the Arizona Canal. Plants climb up the elegant columns, unique chandeliers exude soft lighting and whimsical wall embellishments make up the Euro-Sonoran décor. All these elements create a lovely backdrop for a relaxing meal.>

The contemporary French cuisine was complemented by soft jazz music, floating delicately throughout the restaurant, adding to the intimate ambience. Our evening began with a delicious amuse bouche, a chilled parsnip soup served in a shot glass and topped with a crunchy panchetta. The bread basket proved too good to pass up and selections such as blue cheese rolls and baguettes were warmly placed on our plates. It was hard to say no the second time the basket came around, but alas, some room had to be left for dinner. A delicious wine and cocktail list enticed the taste buds even further, including a crisp pear martini made from freshly pureed pears. Yet, with such a plentiful menu in front of us, simple water allowed us to savor the rich taste of the food itself.

With several ambrosial appetizers to choose from, our party decided on three starters with varied ingredients to please the palate. The wild mushroom robiola strudel was the hands-down favorite of the table, but the others were praised as well. Interesting elements in the dishes, such as a habanero tangerine mousse served with the chilled pomegranate duck breast, were found in each course. The tangy mousse was an unexpected flavor when biting into the duck, but proved to be a tasty addition.

Small surprise details were found throughout the meal, keeping your taste buds on their toes. Even if you don’t enjoy eating greens, the salads were very well-prepared and tasteful, with choices for the pickiest of eaters. The grilled marinated feta salad was a delicate mix of romaine hearts, lemon oregano marmalade and a touch of olive oil. The baby herb salad was also a favorite with a muscat vinaigrette dressing, and roasted walnuts and grapes that together make eating your veggies a fun and flavorful experience.

After all these courses, we realized that we hadn’t even had entrées yet! Luckily, our appetites were re-invigorated when we set our eyes on the delectable plates. The consensus among the table was that the shiraz molasses braised short rib was the most appetizing, yet the chef spared no expense when it came to the other dishes. The filet mignon was tender and juicy. Full of strong flavors of sun dried tomato and roasted garlic, the handmade tagliatelle was a great pasta dish. Butternut squash puree and garlic braccoli rabe complemented the entrees nicely, and rounded out the French feast. Conversation was hard to keep up with because the myriad of delectable foods kept our mouths full.

Just when we thought we couldn’t eat any more, dessert menus were placed on the table. While freshening up with warm hand towels, we decided to sample several desserts. All the delicacies were regarded as perfect endings to the satisfying meal and declared “rich” and “delicious” between bites. One standout from the sweet treats was the gianduja raspberry torte, an exquisite mélange of chocolate and raspberry. A warm, hazelnut chocolate cake was served with a chilled shot of raspberry sorbet that was infused with a hint of mocha. Divine.

The wonderful presentation of the dishes and friendly service matched the understated elegance of the restaurant. Whatever the occasion may be, from a romantic rendezvous to a corporate event, Estate House is the perfect place to go.