(posted on Wednesday, August 28, 2019)
Cleveland-Akron September Meeting
Wednesday, September 18, 2019
Creekside Restaurant and bar
8803 Brecksville Road – in Millside Centre, downtown Brecksville
5:30 pm Social/Networking
6:00 pm Dinner
7:00 pm Presentation
“Cuyahoga: From Flame to Fame”
By William Zawiski, Water Quality Group Supervisor, EPA
The Cuyahoga River is known worldwide as the river that caught fire. The story of this river is one of recovery—recovery of an ecosystem, of a connection to flowing water and its importance to humans. Join us on a journey into Cuyahoga River history, the life and times of an American river
Speaker biography: BILL ZAWISKI has been employed by the Ohio EPA since 1989 and is currently the Water Quality Group Supervisor in Ohio EPA’s Northeast District. Bill received his Bachelor’s and Master’s degrees in Biology from the University of Akron. The Division of Surface Water ensures compliance with the federal Clean Water Act and works to increase the number of water bodies that can be safely used for swimming and fishing, and he develops comprehensive watershed plans aimed at improving polluted streams. Trained as a biologist, Zawiski has worked for years with the Ohio EPA. He has taken an active role in the movement in this area to remove dams to improve the quality of rivers. He has coauthored several professional publications on dams and water quality. He has also worked on numerous TMDLs in the district office. Bill also taught Regulation and Water Resources at the University of Akron.
DINNER RESERVATIONS: Please RSVP by Thursday, Sept. 12, 2019, by filling the online registration form (https://www.acscleveland.org) with your entree selection (chicken, salmon or pasta -see menu below). At the event, we take credit cards, checks made out to “Cleveland ACS”, or cash. The cost is $20 for members, non-members and guests, $10 for retirees or unemployed, and $5 for students.
All selections include garden salad, homemade rolls and fresh vegetable, plus beverage service of soft drinks, ice tea, coffee and assorted dessert pastries.
1) Chicken Marsala Sauté: Chicken Breast, mushrooms and peas sautéed in Marsala sauce. Served with home style mashed potatoes.
2) Whiskey Grilled Salmon: Fresh salmon filet baked and glazed with a whiskey citrus sauce. Served with brown rice quinoa blend.
3) Pasta Primavera: Sautéed zucchini, squash, carrots, artichokes, mushrooms and spinach, finished in lemon balsamic sauce. Tossed with gemelli pasta and topped with romano cheese.