January 2018 Magazines 89134 - Page 42

Cultural Scene & Heard Springs Preserve’s WaterWorks: The Science and Engineering of Water Comes Alive 42 Everyday millions of Southern Nevadans receive high-quality water delivered to homes and businesses throughout the val- ley, yet very few give any thought to the complex engineering and science required to make that happen. From turning on kitchen faucets to irrigating your home’s landscape, a vast network of pipes, pumps and reservoirs work in concert to ensure that water is there when you need it, and the Springs Preserve's newest permanent exhibit, WaterWorks, provides visitors with an interactive experience about how water is safely delivered throughout our community. Lake Mead. This engineering marvel demonstrates the scale of the community’s water infrastructure and the extraordi- nary amount of planning and ingenuity that has gone into ensuring our community has a reliable water supply. The story of this innovative construction project is explored in the Intake Gallery where you can watch a video about its con- struction, touch an authentic “man basket” used to lower workers 600 feet below ground to the intake worksite, and inspect real artifacts from workers and machinery used to build the intake tunnel. Located in the Charleston Heights Pumping Station at the Springs Preserve, WaterWorks is housed in an operational water pumping facility owned and operated by the Las Vegas Valley Water District. The pumping station serves an integral part of the community’s water distribution system. Visitors enter WaterWorks through a massive, 20- foot diameter tun- nel ring used as part of the construction of the 3rd Intake at Fun and games also await visitors in the nearby Conservation Courtyard. This outdoor space includes games that offer ways to save water, both indoors and out. Score points on interac- tive challenges for making water saving choices. Spin the globe to see just how much turf Southern Nevada residents have removed as a part of the Water Smart Landscape Rebate program. January/February 2018