Save the Date: Wednesday, September 12, 2018
The Future of Water heaters
6:00 PM: Education Roundtable led by Perry Farnum
An audience participation hour, with the goal to sharpen report writing skills. The room discusses how they report conditions observed during an inspection. The conditions are presented visually, pre-submitted comments are read and evaluated the room. Do the comments clearly identify the condition, locate it, describe it, define why it is an issue, and recommend what to do about it? This is always a lively discussion and challenging session for inspectors new and old.
7:00 PM: The Future of Water Heaters led by Larry Weingarten
Larry will begin with a little history and then get into the broader topic of hot water systems and where we’re heading with them. Then talk about water heaters and how to deal with them, from troubleshooting and complaints to how to keep them going, safely for a long time.”
Larry Weingarten has been involved in hot water and energy related work since 1978. Larry has developed a variety of tools and methods for maintaining water heaters and has co-authored a book on the topic. He has also authored articles on hot water, energy, and plumbing, and has given workshops on these subjects. Larry lives in a highly-efficient off-grid solar home he designed and built whose radiantly-heated wall systems and daylighting fenestration techniques represent the state of the art in near-zero energy homes.
October – CSST with Ed Glende, Gastite certification trainer and on-site instructor. Bring your questions, or better yet submit them early via the email address below.
Dinner Menu and Pricing
* Pre-ordered meals by 8am Tuesday morning to receive a $5.00 discount
$40.00 for a pre-ordered non-member meal. ($45.00 if ordered at time of meeting.)
$35.00 for a pre-ordered PAID ASHI/CREIA SV CHAPTER member ($40.00 if ordered at time of meeting.)
All dinners include mixed green garden fresh salad, potato or rice (depending on the item), fresh vegetables, French bread, coffee or tea and house made dessert.
Pasta Primavera – Fresh Seasonal Vegetables SautÃ©ed With Garlic, Fresh Herbs & White Wine Served Over Piping Hot Linguini.
Broiled Salmon – Fresh King Salmon broiled to perfection and topped with a fresh dill sauce.
Chicken Buona Donna – Sauteed boneless breast of chicken with prawns, roasted red peppers in a sherry wine sauce.
Broiled New York Steak – Tender New York Steak served with fresh sauteed mushrooms.
Hamburger – Whats to say, its a cheeseburger and fries.
Reserve Now and Save Money!
Please e-mail your dinner reservation: firstname.lastname@example.org.