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City fires up new wastewater belt press

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In August, the City of Bowie wastewater processing plant staff fired up its new belt press last week as a company representative set-up the unit that is expected to help the city save money on disposal and extend the life of the older belt press.
Purchase of the belt press, which is a dewatering system for plant sludge, has been on the water treatment center’s capital wish list for several years; however, its $250,000 price tag never made the cut during budget time.
As the city staff planned the utility retrofit for water and electric meters, Ameresco staff and city financial advisers found they could include the belt press in the program. The nearly $3.7 million project is funded through a 15-year Qualified Energy Conservation Bond program with a one percent interest rate. The new press will help reduce the load on the 10-year-old belt press, as well as providing a new more efficient machine.

 

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Forecast for holiday weekend looks dominated by rain

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‘Caladium of the Year’ thrives sun, shade

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The Garden Guy surfed the web and stumbled across a photo you most likely have never seen. It featured three Proven Winners National Plants of the Year in a wonderful combination.
The flowers were the Safari Dusk Jamesbrittenia or South African phlox which is the ‘Annual of the Year.’ The combo also featured Supertunia Hoopla Vivid Orchid the ‘Petunia of the Year’ and Heart to Heart Chinook the ‘Caladium of the Year.’

Read the full story from The Garden Guy in your Thursday Bowie News.

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Living allergic in a food-centered world

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Food is supposed to bring people together.
It sits at the center of our holidays, church potlucks, birthday parties, first dates, family reunions and late-night kitchen conversations. In Texas especially, I feel like feeding people is one of the purest forms of love we know. We celebrate with casseroles, comfort with pies, and gather around smoked meats and shared desserts.
Food is hospitality. Food is belonging.
But for some people, food is also calculation.
Before the appetizers even arrive, some of us are already scanning ingredients, evaluating risk, rehearsing questions, and trying to determine whether asking those questions is about to make everyone at the table uncomfortable.

Read the full feature in On The Table in your Thursday Bowie News.

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