Gibson Presentation 3-9-16.pdf
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Regional Water Quality Control Board Update
Abstract:
$30 for members, $35 for non-members, add $5 if reservation is not received by 5pm the Friday before. Online registration will end at noon on the Monday before the event. Walk-ins with no reservation will be charged an extra $10 and be asked to wait until those with reservations are seated.
Please note that confirmed reservations will be invoiced regardless of attendance.
As Executive Officer, Dave Gibson brings over 26 years of experience ranging from field work collecting samples and performing inspections, doing bench chemistry, overseeing grant and loan programs, protecting wetlands, developing TMDLs and enforcement actions, and leading public forums, work groups, and discussions on many facets of environmental protection and restoration. Dave started at the San Diego Water Board in 2000 as an Environmental Scientist. Prior to joining the San Diego Water Board, he graduated from San Diego State University in 1989 with a Bachelor of Science degree in Biology and worked as an Entomologist and Watershed Biologist for the City of San Diego Water Department. In 1998, he founded a non-profit citizen monitoring organization, the San Diego Stream Team, and led it for two years as its Coordinator, performing biological assessments of San Diego’s rivers and streams. Protecting the biological integrity of the waters of the state is both his passion and purpose as a water quality regulator. Dave was appointed by the San Diego Water Board as its Executive Officer in November 2009 and when he is not working, he can be found training his Smooth Coated Collie “Nalu” on the agility course.
GARDEN THIEVES PIZZA - (vegetarian) roasted asparagus, zucchini, potatoes, grilled peppers & onions with chimichurri sauce, roasted garlic and goat cheese, garnished with salsa roja, pico de gallo and fresh basil.
AVOCADO CHICKEN SANDWICH - grilled chicken topped with avocado, swiss cheese, shredded lettuce, tomato and ranch dressing. served with french fries.
BBQ CHEDDAR BURGER - served medium well with cheddar cheese, lettuce, tomato, pickles and red onion. served with french fries.
Rock Bottom Brewery 8980 Villa La Jolla Drive La Jolla, CA 92037
Directions from the North: Take I-5 or I-805 S to La Jolla Village Dr. Turn right off the freeway onto La Jolla Village Dr. Make your first left on Villa La Jolla Dr. Turn right into Rock Bottom parking lot.
Directions from the South: Take I-5 or I-805 N to La Jolla Village Dr. Turn left off the freeway onto La Jolla Village Dr. Turn left on Villa La Jolla Dr. Turn right into Rock Bottom parking lot.
Members: please remember to login in with your email and password before registering to ensure you receive the member price!
Did you know that the SDEP has a job board? Now Members and Non-members can post job opportunities that their companies may have on our website. Visit http://sdep.org/page-217641 for details or contact the following for more information:
Kathy Vandenheuvel Kathy.Vandenheuvel@tetratech.com
Travis Stravasnik tstravasnik@e2managetech.com
