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We’ve all been talking—a lot—about “Bruno.” The catchy song “We Don’t Talk About Bruno” from Disney’s Encanto, which blends elements of Latin pop and salsa together, took the charts by storm—and it’s the first Disney hit since 2013’s “Let It Go” to enjoy such popularity.

The song is a perfect metaphor for Caribbean and Latin American music—each character has a different part to sing, weaving and fusing together different musical styles that come together for a highly danceable and catchy chorus at the end. From reggaetón to the cha-cha-cha to the “singing newspapers” known as plena, Caribbean and Latin American musical genres have interesting origin stories and collaboration, across countries and cultures, is always key to their creation.

Let’s travel around the Caribbean for a tour of the names and origins of some of these musical styles, including those being further popularized by Mirabel and friends.

reggaetón

Bad Bunny is one of the most streamed artists in the world, meaning he’s taken the genre known as reggaetón far beyond the countries of Puerto Rico and Panama, where it originated. The word reggaetón was first recorded in English in the early 2000s, and it’s basically a combination of reggae (a name that originated in the genre’s birthplace, Jamaica) and the ending -tón, the Spanish version of -athon used in words like marathon (or maratón). Reggae has long been popular throughout all of the Caribbean, and in the 1990s, various artists created the blend now known as reggaetón, which combines Spanish rap lyrics with a vigorous percussive beat for dancing.

Notable artists: Bad Bunny, Ozuna, and Daddy Yankee (Puerto Rico); J Balvin and Karol G (Colombia).

While the worldwide popularity of reggaetón is a relatively recent phenomenon, many of the words used today to refer to Caribbean music date back hundreds of years. That’s the case with cumbia, “a dance music of Colombian origin, similar to salsa and using guitars, accordions, bass guitar, and percussion.” Colombia has a coastline on the Caribbean Sea, across from Cuba and Puerto Rico, a proximity that led these places to influence each other musically.

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The word cumbia was first recorded in English in the 1860s, but its origin is uncertain. Some lexicographers believe it comes from Africa, via the Bantu people, noting that the African words cumbé (“dance/rhythm”) and kumba (“noise/shouting”) could have musical meanings. African cultural influences in the Caribbean and South America trace back to the estimated 5 million African people who were enslaved and forcibly brought to these regions by European colonizers from the 1600s to 1800s. Their descendants are now spread throughout the Caribbean and Latin American countries, and many identify as Black, biracial, or triracial.

Notable artists: Los Corraleros de Majagual, La Sonora Dinamita, Totó La Momposina (Colombia). The musical genre crossed over into Mexico in the 1940s, inspiring such artists as Selena (sometimes known as the “Cumbia Queen”).

Bachata, “a Latin American musical genre in the style of a ballad, featuring guitars, percussion, and singing,” originated in the Dominican Republic. The word bachata is believed to have been first recorded in Spanish in the 1920s from West African origins (possibly an abbreviation of cumbancha, which is also related to cumbé). Because of its poignant, often heartbreaking lyrics, this type of music was originally known as amargue (“bitterness” or “bitter music”).

Notable artists: José Manuel Calderón, Marino Perez, Leonardo Paniagua, Luis Vargas, and Yoskar Sarante (Dominican Republic).

The word merengue—the name of both a dance and the music for it—was first recorded in Puerto Rico and the Dominican Republic in the 1840s. The name shares a connection with Krio maringa, the Jamaican Creole merengue, and Haitian Creole mereng. There may be a relation to the dessert meringue (which is typically made from a mixture of egg whites and sugar). The connection to the confection is unclear, but it may be a reference to the idea that the dance is a “mixture” or due to its quick, rhythmic steps (like whipping up a dessert). Merengue is known for its romantic themes and is based on a five-beat pattern known as a quintillo.

Notable artists: Olga Tañón (Puerto Rico); Juan Luis Guerra and Johnny Ventura (Dominican Republic).

cha-cha-cha

Speaking of the ballroom, the cha-cha-cha is a fast ballroom dance from Cuba with a quick, three-step movement. The word likely imitates the musical sounds accompanying the dance. The name was shortened to cha-cha (probably first in the US) in the 1950s as it gained popularity.

Notable artists: Enrique Jorrín and Xavier Cugat (Cuba); Tito Puente (Puerto Rico); Johnny Pacheco (Dominican Republic).

Dating back to the 1600s, the bomba is another exciting musical blend created by the diverse peoples of Puerto Rico. Bomba mixes the sound of maracas—a traditional Taino instrument—with African drum beats and a penchant for improvisation. Early bomba songs were improvised by enslaved workers to pass time in the sugar fields. Similarly, enslaved people in the US cultivated their own musical styles, including blues and gospel. Bomba (which means “bomb” in Spanish) is still used at protests today.

Notable artists: Tito Cepeda, Víctor Montañez, and Eugenia Ramos (Puerto Rico).

Plena developed from bomba in the early 1900s in Puerto Rico, fusing African, Caribbean, and Spanish sounds. Its early songs were passed along through towns as a periodico cantado (“sung newspaper”) full of gossipy tales and local happenings. These were often satirical or protest songs with participatory elements. Traditional instruments for the heavily percussive plena include a hand drum (pandereta), maracas, accordions, and the Latin American guiro (a hollowed gourd that is scraped).

Notable artists: Manuel Jiménez, the combo of Rafael Cortijo and Ismael Rivera (Puerto Rico).

Salsa (which means “sauce” in Spanish) is derived from the Latin salsus, or “salty.” This music combines other well-known genres (including bomba and plena) into a “lively, vigorous popular music, blending predominantly Cuban rhythms with elements of jazz, rock, and soul music.” Salsa has roots in Cuba, Puerto Rico, the Dominican Republic, and New York City in the 1930s, and one musicologist even traces its origins to one specific Cuban song: “Échale Salsita” (“Put Salsa On It”).

Notable artists: Héctor Lavoe, Marc Anthony, and Willie Colón (Puerto Rico); Rubén Blades (Panama); and Celia Cruz (Cuba).

Go Behind The Words!

The term rumba differs a bit from others on this list as it has been used over time and in different places to refer to completely unrelated types of music and dance. The name is sometimes applied to Congolese music from the mid-1900s. Other senses of the word relate to Cuba (where the word rumba is sometimes used generally to mean “party”), but even these are distinct. In the US during the 1920s, rumba became known as a ballroom dance with Afro-Cuban rhythms—but this is largely unrelated to the music that Cubans call rumba. This rumba, which is considered an essential part of Cuban culture, gets its name from the Spanish rumbo (“spree, party”) and is ultimately derived from the Latin rombo (or “rhombus”), in reference to a compass.

Notable artists: Los Muñequitos de Matanzas, Grupo Yoruba Andabó, and Mongo Santamaría (Cuba).

This romantic Cuban genre (unrelated to the Spanish dance also called bolero) developed in the late 1800s. The name bolero is believed to be derived from the Spanish word for ball (“bola”), coming from the Latin bulla (“round swelling, knob”), in reference to the circular motion of its accompanying dance.

Notable artists: Miguel Matamoros, Benny Moré, Elena Burke, and Omara Portuondo (Cuba).

One of the most famous musical genres from Colombia’s Caribbean region, the vallenato, relies on accordions and drums for its signature sound. Lyrics typically follow a tale, often a sad one—Colombian author Gabriel Garcia Marquez compared his novels to “one long vallenato.” The music was born in the city of Valledupar (known in Spanish as the “valley of [Indigenous chief] Dupar”). A person born in this valley would be called a vallenato.

Notable artists: Alejo Durán, Emiliano Zuleta, and Jorge Oñate (Colombia).

Let’s talk about “Bruno”—or at least his song. The hit from Encanto is, like so many Caribbean and Latin American creations, a mix. There are definitely elements of Latin pop and salsa blended together, but the song also draws inspiration from a Cuban style known as guajira, according to composer Lin-Manuel Miranda.

The word guajira is based on an Arawak word (guajiro) meaning “farmer/peasant.” This genre likely developed in the 1800s and typically pairs lyrics about rural life with acoustic, stringed instruments.

Notable artists: Compay Segundo, Eliades Ochoa, and Pío Leyva (who are all three part of the Cuban Buena Vista Social Club).

Take the quiz!

Now that you’re feeling the rhythm of these musical styles, add some salsa to your vocabulary by reviewing our word list, where you can practice using many of these terms. Or, put your melodic memory to the test by cha-cha-cha-ing over to our short quiz on these terms. Then pull up a Spotify playlist, turn up the sound, and start talking about more than just Bruno.

Çukur 4.Sezon 23.Bölüm Fragman ve çukur 4 sezon 23 bölüm fragmanı ve cukur 4 sezon 23 bölüm 2 fragman tanıtım analiz soru cevap videsou ile beraberiz. Show tv nin sevilen dizisi çukur yeni sezonda neler olacak ve ben ali sürücü hakkında soruları cevapladım.

Senaryo: Gökhan Horzum
Yapımcı: Kerem Çatay, Pelin Diştaş Yaşaroğlu
Yönetmen: Sinan Öztürk
İdari Yapımcı: Yamaç Okur
Müzik: Toygar Işıklı
2. Yönetmen: Özgür Sevimli
Görüntü Yönetmeni: Tolga Kutluay
Sanat Yönetmeni: Oya Köseoğlu

Oyuncu Kadrosu
Yamaç: Aras Bulut İynemli
Sultan: Perihan Savaş
Yavuz: Salih Kalyon
Vartolu: Erkan Kolçak Köstendil
Aliço: Rıza Kocaoğlu
Selim: Öner Erkan
Cumali: Necip Memili
Efsun: Damla Sönmez
Azer: Cihangir Ceyhan
Nehir: Hazal Subaşı
Akın: Burak Dakak
Çağatay: Nejat İşler
Damla: Hare Sürel
Ayşe: İrem Altuğ
Saadet: Boncuk Yılmaz
Medet: Mustafa Kırantepe
Metin: Cem Uslu
Kemal: Uğur Yıldıran
Meke: Aytaç Uşun
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Timsah: Ahmet Melih Yılmaz
Cüneyt: Onur Yar
Zafer: Tankut Yıldız
Kutay: Lorin Merhart
Arık Böke: Barış Arduç

Gelson’s, Jensen’s, Whole Foods, Bristol Farms — Southern Californians have always enjoyed shopping at fancy supermarkets. Now it’s about to get even better. On Thursday, March 17, Bristol Farms Newfound Market opened its doors at the Irvine Spectrum. It’s not just a place to grab gourmet groceries, it’s a dining destination with a mini food hall, a full service pizzeria, a European café and craft cocktails. Here’s a first look at a foodie hangout that’s sure to be a talker.

The Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

Line cook Natalie Mastroianni removes a pizza from the pizza oven at Viaggio Pizzeria, a full-service restaurant inside Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

Horton’s Hot Chicken, left, and Swell Seafood Shack, right, are two of the five fast-casual dining venues that are a part of the new concept Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

Visitors sample items from the food venues including Viaggio Pizzeria inside Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

Croissants await customers at the European Café inside the new concept Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

A worker at the deli inside Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

The butcher section at Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

Bristol Farms Newfound Market at the Irvine Spectrum carries all of the grocery items customers are accustomed to seeing and more in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

Specials are displayed at the butcher shop inside the Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

The White Tiger smoothie is one of the selections at the European Café inside of the new Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

Goodgreens and PikaPika are two of the fast-casual dining venues at the new Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

The wine and spirits section is readily seen as customers enter Bristol Farms Newfound Market at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

Viaggio Pizzeria located inside Bristol Farms Newfound Market features a full bar at the new concept store in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

The new Bristol Farms Newfound Market at the Irvine
Spectrum offers the traditional grocery items along with fast-casual dining venues and a full-service Italian restaurant in Irvine on Wednesday, March 16, 2022. (Photo by Paul Rodriguez, Contributing Photographer)

Entrance to Bristol Farms Newfound Market’s European Café at the Irvine Spectrum in Irvine on Wednesday, March 16, 2022. The café is featured along with five other fast-casual food venues at the new Bristol Farms concept. (Photo by Paul Rodriguez, Contributing Photographer)

Background: Since 1982, Bristol Farms has been a go-to for discriminating shoppers who want imported cheeses and charcuterie, aged beef, ocean fresh seafood and abundant produce. Now they’re taking it up another notch with special on-premises dining experiences.

“We have three formats,” said Patrick Posey, vice president of non-perishables procurement and merchandising at Bristol Farms. “We have the traditional Bristol Farms format, which we’re calling 1.0. The new formats, like you see in Yorba Linda and Woodland Hills, we call that 2.0, and we’re calling this Bristol Farms 3.0. So the idea behind this is to bring in a bunch of food concepts and when they work here, we’re going to take them to our 2.0 stores.”

The look: The 34,000 square-foot space used to be a gym and a retail store. It was redesigned by two architectural firms, Bishop Pass and Thread.

The look draws its inspiration from two chefs, said Dan Evon, vice president of culinary and general manager of Bristol Farms Newfound Market.

“You’ll see a little bit of Alice Waters and a little bit of Anthony Bourdain. So you’ve got the Northern California farm-to-table atmosphere, all the whitewashed woods, the country farm type look, which is what Bristol Farms has been in the past. Then we brought in a little bit of Bourdain, a little global, a little more gritty, more street food-type atmosphere.”

Grocery store setup: Take in a riot of color as you survey fresh cut flowers in the floral department. Look left and you’ll see that heavenly smell of artisan breads, cakes, cookies and pastries is coming from the bakery. All the produce is stacked and displayed, American style, but it’s as fresh as if you’re in a French country market. There’s a large wine and spirits section, the beverage aisle has everything you could thirst for, from waters to juice drinks, coffee and California craft beers.

Acoustic tile overhead keeps the lively sounds of the food hall tamped down when you’re simply shopping for groceries. Check out the curated end-of-aisle displays. There are trendy new brands such as Huntington Beach-based Truff hot sauce and revered luxury brands such as Hollywood’s John Kelly chocolates.

At the preview event, co-founder John Kelson served free samples and stories about being chocolatier to the stars such as Leonardo DiCaprio, Viola Davis and Steven Tyler. Once, the rocker offered to take a selfie with the whole kitchen crew when he visited the factory, shopping for a charity benefit.

“We’ve won national awards and for the picture I was going to hold one of my statues that looks like an Oscar,” said Kelson. “And Tyler goes, ‘I’ll hold that,’ and I said ‘Don’t you have like 18 Grammys? Let me have my day.’…But that’s OK, he was really cool.”

Mini food hall: Shoppers will find five fast-casual venues. Swell Seafood  gives a twist to coastal snack shacks with fare such as Grilled Garlic Shrimp Tacos ($5.99) and Fancy Tater Tots topped with crème fraiche, chives, salmon roe and caviar ($12.99). Horton’s takes its cue from the chicken sandwich craze with a tea-brined Nashville Hot Fried Chicken Sandwich ($11.49) and a Korean Fried Chicken Sandwich ($11.49) with kimchi aioli.

Good Greens has a build-your-own option or choose from signature salads like Giddyup Cowboy ($13.99) with flatiron steak salad and  Point Reyes blue cheese dressing. PikaPika has traditional and contemporary sushi in rolls and bowls or graze on nigiri sushi ($2.50 per piece) or the poke bar ($19.99 per pound).

For the vegans there’s Rooted Plant-Based Plates with new-age cuisine like Ocean Bowl Blue ($10.99) with spirulina-laced coconut yogurt and Kimchi Fritters ($8.99).

Viaggio Pizzeria: This full service 2,500-square-foot restaurant with a bar serves wine, beer and craft cocktails ($13-$19). There are 120 seats total for indoor and outdoor dining. The thin-crust pizza dough is fermented in-house for 36 hours using stone-milled flours. Director of Culinary Dennis Horton has assembled a lineup of pastas, pizzas, meatballs and more. Twelve-inch pizzas ($14-$20) are fired in a 650-degree oven to crisp the crust and avoid any soggy middles. Seasonal ingredients top the pies from koshi cherries to lamb prosciutto. For reservations, call 949-749-2366.

Heart & Hand: Don’t miss a European inspired café at the end of the food hall with an outdoor patio and fire pit. Woven French cane chairs and a pastry case give it a touch of Paris. There Jonathan Pacheco, director of coffee and juice, serves La Colombe coffee drinks, smoothies, fresh-pressed organic juices, acai bowls, shake bombs made with Straus Family Creamery dairy products, Oatly soft serve frozen treats and brunch fare.

You can snag your java to go but why not take a seat at this cafe that serves beverages in bar ware such as highball and old fashioned glasses.

“We really wanted to focus on the idea of mixology within our coffee and juice space,” said Pacheco. “You know, take the bar feel and the bar experience and turn that into a coffee experience. Our Heart and Hand Latte ($6.50), we make the vanilla syrup in house and we shake it in a bar mixer. Our California Latte ($6.50), has carbonated water, shots of espresso and then we kiss that with a little bit of lemon.”

The Latte Old Fashioned ($7.75) has black walnut bitters, black cherry, orange and espresso. Pacheco describes it as a date-night scene rather than just a daily trip to Starbucks.

“You’re enjoying the sun setting at the Irvine Spectrum,” he said. “You can come out here and have a beautiful romantic experience with an elevated drink.”

Info: 700 Spectrum Center Drive, 949-620-4010, bristolfarms.com.

Open: The market is open from 7 a.m.-10 p.m. daily. Food hall restaurant hours vary.

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This video is sponsored by Brilliant. The first 200 people to sign up via https://brilliant.org/veritasium get 20% off a yearly subscription. To make antivenom, you first need to collect venom from the world’s most deadly snakes.

Huge thanks to the Australian Reptile Park for having us over to film – special thanks to Zac Bower for milking all of these snakes for us and Caitlin Vine for organizing the shoot. Absolute legends. https://www.reptilepark.com.au

Huge thanks to Dr Timothy Jackson from the Australian Venom Research Unit for answering our questions, and fact checking the script. This video would not have been the same without you.

Thanks to Seqirus Australia for providing B-roll footage of the horses and the antivenom production.

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References:
Calmette, A. (1896). Le venin des serpents: Physiologie de l’envenimation, traitement des morsures venimeuses par le sérum des animaux vaccinés. Paris: Société d’éditions scientifiques.

Broad, A. J., Sutherland, S. K., & Coulter, A. R. (1979). The lethality in mice of dangerous Australian and other snake venom. Toxicon, 17(6), 661-664. – https://ve42.co/Broad79

WHO Expert Committee on Biological Standardization. (2016). WHO guidelines for the production, control and regulation of snake antivenom immunoglobulins. Geneve, Switzerland. – https://ve42.co/WHO2016

Calmette, A. (1896). The treatment of animals poisoned with snake venom by the injection of antivenomous serum. British medical journal, 2(1859), 399. – https://ve42.co/Calmette1896

Hawgood, B. J. (1999). Doctor Albert Calmette 1863–1933: founder of antivenomous serotherapy and of antituberculous BCG vaccination. Toxicon, 37(9), 1241-1258. – https://ve42.co/Hawgood99

Pucca, M. B., Cerni, F. A., Janke, R., Bermúdez-Méndez, E., Ledsgaard, L., Barbosa, J. E., & Laustsen, A. H. (2019). History of envenoming therapy and current perspectives. Frontiers in immunology, 1598. – https://ve42.co/Pucca19

Kang, T. S., Georgieva, D., Genov, N., Murakami, M. T., Sinha, M., Kumar, R. P., … & Kini, R. M. (2011). Enzymatic toxins from snake venom: structural characterization and mechanism of catalysis. The FEBS journal, 278(23), 4544-4576. – https://ve42.co/Kang2011

Hawgood, B. J. (2007). Albert Calmette (1863–1933) and Camille Guerin (1872–1961): the C and G of BCG vaccine. Journal of medical biography, 15(3), 139-146. – https://ve42.co/Hawgood2007

Vonk, F. J., Admiraal, J. F., Jackson, K., Reshef, R., de Bakker, M. A., Vanderschoot, K., … & Richardson, M. K. (2008). Evolutionary origin and development of snake fangs. Nature, 454(7204), 630-633. – https://ve42.co/vonk2008

Bochner, R. (2016). Paths to the discovery of antivenom serotherapy in France. Journal of Venomous Animals and Toxins including Tropical Diseases, 22. – https://ve42.co/Bochner2016

Young, B. A., Herzog, F., Friedel, P., Rammensee, S., Bausch, A., & van Hemmen, J. L. (2011). Tears of venom: hydrodynamics of reptilian envenomation. Physical review letters, 106(19), 198103. – https://ve42.co/Young2011

Madras Medical Journal, Volume Second, July-December 1870. Page 355

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Written by Petr Lebedev and Derek Muller
Edited by Trenton Oliver
Filmed by Jason Tran and Petr Lebedev
Animation by Fabio Albertelli, Jakub Misiek, Iván Tello and Mike Radjabov.
Molecule animation by Reciprocal Space – https://www.reciprocal.space
Additional video/photos supplied by Getty Image
B-roll supplied by Seqirus Australia
Music from Epidemic Sound and Jonny Hyman
Produced by Derek Muller, Petr Lebedev, and Emily Zhang

After a promising start to the winter season, much of California experienced a record-dry January and February.

Because of these critically dry months, we face a third consecutive year of drought.

On March 1, the California Department of Water Resources (DWR) conducted its third snowpack survey in the Sierra Nevada, which measured 63% of average. DWR also announced that 2022 marked the driest combined January and February in the Sierra Nevada in more than 100 years of records.

The state’s reservoirs are at 73% of the average for this time of year. DWR said it’s unlikely there will be enough runoff from the snowpack to fill the reservoirs.

These severe drought conditions significantly impact our water supply. Santa Clara County receives more than half of its water from outside the county, making us heavily dependent on Sierra Nevada snowpack.

Locally, a meager .01 inches of rain fell in San José during January and February, the driest first two months of the year on record. San Jose averages about 5.25 inches of rain combined during these months.

That’s why Valley Water is encouraging everyone to continue reducing their water use. In June 2021, the Valley Water Board of Directors established a 15% water use reduction goal for Santa Clara County. Overall, residents, businesses and farmers reduced water use by 8% between June 2021 and January 2022.

We must increase our conservation efforts immediately with the drier spring and summer months around the corner. The easiest way to conserve water is by reducing your outdoor watering or replacing thirsty lawns with a drought-tolerant landscape. Please visit watersavings.org to take advantage of our robust conservation rebates and programs.

Valley Water is doing its part by making smart and necessary investments in water infrastructure and technology. We’ll need to be prepared for severe droughts by developing and managing drought-resilient water supplies, such as increasing our use of recycled and purified water. Our agency is also evaluating water storage projects such as the proposed Pacheco Reservoir Expansion Project.

To help pay for these investments and adapt to our rapidly changing climate, Valley Water is aggressively pursuing a once-in-a-generation pool of money at the state and federal levels to be allocated for infrastructure projects.

Our agency is making every effort to secure funding from the federal Infrastructure Investment and Jobs Act, a $1.2 trillion package created to help rebuild critical infrastructure nationwide. The federal bill includes historic funding to address many of our nation’s most pressing climate-related concerns, including recycling and water storage projects.

Valley Water is also working to secure any potential state funding to support our many projects aimed to provide safe, clean water, flood protection and environmental stewardship to Santa Clara County.

While Valley Water is hoping a miracle March will deliver some precipitation, it’s unlikely there will be enough to pull us out of the drought. We must work together to continue to reduce our water use and make conservation a California way of life.

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