Saturday, March 3, 2007

L.A. hopes charm is good for third time

The backers of the 2016 Olympic bid tout the city’s Games-readiness to a visiting evaluation committee.
By Lisa Dillman, Times Staff Writer
March 3, 2007

TouringMayoral meetingCampus greetingHosting dorms

The cooperative weather delivered, and so did retired soccer stars Mia Hamm and Alexi Lalas, talking up the merits of the Home Depot Center in Carson.

Even the traffic was mostly compliant on a sunny Friday morning for a U.S. Olympic Committee evaluation team winding its way through the freeways of Southern California, looking at venues in Carson, Long Beach and downtown Los Angeles.

Who knows what effect an overturned truck on the 710 south could have had on Los Angeles’ Olympic bid for the 2016 Summer Games?


Overturning public perception, as well as that of International Olympic Committee members, was and remains the biggest obstacle for L.A. bid officials. The fact that Los Angeles has hosted the Olympics twice before, most recently in 1984, came up repeatedly during the team’s two-day visit.

Bob Ctvrtlik, the evaluation commission’s chairman, said that the topic has been broached in “direct conversations” with about 100 IOC members. He also said the USOC will have its own polling done to assess public sentiment about the Games.

David Simon, president of the Southern California Committee for the Olympic Games, spelled out exactly how he confronted the third-time issue when quizzed about it by evaluators in closed-door meetings.

“I said, ‘Carl Lewis won gold medals in four consecutive Olympic Games in the long jump,’ ” Simon told The Times. “No one told Carl after the first two times he couldn’t try for the third. They didn’t give him the gold medal either.

“But he was given the chance to show he could be the best. That’s all we’re asking. Be open-minded enough to look at our plan and say whether it can be the best. I don’t see how that can be disqualifying. When the IOC members say, ‘Why give it three times?’ I think the answer is: ‘Are you willing to look at the plan before you reject it?’ “

USOC chief executive Jim Scherr gave Los Angeles strong marks, saying he had “no doubt” it could play host to the Olympics. But a hint of the difficult call — deciding between U.S. bid city finalists Los Angeles or Chicago — came from Ctvrtlik, who is also an IOC member.

The USOC will make its choice on April 14.

“You can walk into them,” Ctvrtlik said of Los Angeles’ venues. “You can touch them. It’s easy to envision how they’ll perform. Is that something that will push them over the top? We’ll just have to see. As we go into Chicago, we’ll carefully study their plans as well. Potentially, there could be more risks.”

Los Angeles could almost hold the Olympics now, with its venues nearly all in place. Chicago’s plans are largely on paper and in computers and thereby harder to grasp.

Tim Leiweke of AEG touted Los Angeles’ readiness.

“It shouldn’t be about debt, having to spend billions of dollars,” he said, adding that 2012 host London “is in a position where suddenly their budget has spiraled to a number that’s become very controversial. That should not be what 2016 is about. That’s a huge asset for Los Angeles.”

Chicago has touted its lakefront and compact nature of the venues, which will be highlighted when the commission conducts a similar visit there next week. Here, it took about 35 minutes to get from Beverly Hills to the Home Depot Center and another 15 from Carson to downtown Long Beach. Long Beach’s part in the bid effort is significant, as it includes venues for 11 sports, and could potentially provide another lasting legacy.

Architect Jay Flood showed plans for a permanent pool, a diving well, water park and health club, which would be built in the parking lot next to Long Beach Arena. The site was used for the successful U.S. Olympic swimming trials in 2004, but the pools were temporary ones.

The cost would range from $30 million to $40 million, said Phil Hester, Long Beach’s director of Parks, Recreation and Marine. Hester said the development would be a public-private project. City officials and council members have been briefed, but the exact nature of the plan will depend on the April 14 vote.

“Either way, the city is intent on building a facility downtown,” he said.

*


lisa.dillman@latimes.com

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Warm Winters Upset Rhythms of Maple Sugar

Jerry Swope for The New York Times

Burr Morse tapping a maple tree at his family farm last month. Fluctuations in temperatures in recent years are making it difficult for New England maple producers to know when is the best time to tap trees.

Published: March 3, 2007

MONTPELIER, Vt. — One might expect Burr Morse to have maple sugaring down to a science.

A Vermont Mystery
This is the first in a series of articles looking at how climate change is affecting American life.
Warming Trends: A Vermont Slump
Jerry Swope for The New York Times

Vermont’s maple sugaring industry goes back centuries. Samples of different grades of maple syrup rest on shelves at Burr Morse’s farm in Montpelier. Tree sap is boiled down to make the syrup.

For more than 200 years, Mr. Morse’s family has been culling sweet sap from maple trees, a passion that has manifested itself not only in jug upon jug of maple syrup, but also in maple-cured bacon, maple cream and maple soap, not to mention the display of a suggestively curved tree trunk Mr. Morse calls the Venus de Maple.

But lately nature seems to be playing havoc with Mr. Morse and other maple mavens.

Warmer-than-usual winters are throwing things out of kilter, causing confusion among maple syrup producers, called sugar makers, and stoking fears for the survival of New England’s maple forests.

“We can’t rely on tradition like we used to,” said Mr. Morse, 58, who once routinely began the sugaring season by inserting taps into trees around Town Meeting Day, the first Tuesday in March, and collecting sap to boil into syrup up until about six weeks later. The maple’s biological clock is set by the timing of cold weather.

For at least 10 years some farmers have been starting sooner. But last year Mr. Morse tapped his trees in February and still missed out on so much sap that instead of producing his usual 1,000 gallons of syrup, he made only 700.

“You might be tempted to say, well that’s a bunch of baloney — global warming,” said Mr. Morse, drilling his first tap holes this season in mid-February, as snow hugged the maples and Vermont braced for a record snowfall. “But the way I feel, we get too much warm. How many winters are we going to go with Decembers turning into short-sleeve weather, before the maple trees say, ‘I don’t like it here any more?’ ”

There is no way to know for certain, but scientists are increasingly persuaded that human-caused global warming is changing climate conditions that affect sugaring.

While some farmers and other Vermonters suggest the recent warm years could be just a cyclical hiccup of nature or the result of El Niño, many maple researchers now say it seems more like a long-term trend. Since 1971, according to National Oceanic and Atmospheric Administration data, winter temperatures in the Northeast have increased by 2.8 degrees.

“It appears to be a rather dire situation for the maple industry in the Northeast if conditions continue to go toward the predictions that have been made for global warming,” said Tim Perkins, director of the Proctor Maple Research Center at the University of Vermont.

Dr. Perkins studied the records of maple syrup production over the last 40 years and found a fairly steady progression of the maple sugaring season moving earlier and earlier, and also getting shorter.

“We had this long list of factors we started with that could possibly explain it,” Dr. Perkins said. “We have eliminated all of those various factors. We are at this point convinced that it is climatic influence.”

Over the long haul, the industry in New England may face an even more profound challenge, the disappearance of sugar maples altogether as the climate zone they have evolved for moves across the Canadian border.

“One hundred to 200 years from now,” Dr. Perkins said, “there may be very few maples here, mainly oak, hickory and pine. There are projections that say over about 110 years our climate will be similar to that of Virginia.”

Dr. Perkins and Tom Vogelmann, chairman of the plant biology department at the University of Vermont, said that while new sap-tapping technology is helping sugar makers keep up syrup production, for now, at some point the season will become so short that large syrup producers will no longer get enough sap to make it worthwhile.

“It’s within, well, probably my lifetime that you’ll see this happen,” Professor Vogelmann said. “How can you have the state of Vermont and not have maple syrup?”

Experts say gradual warming has already contributed to a shift of syrup production to Canada, although other factors may be more responsible, including Canadian subsidies, improved technology, and a decline in New England family farms.

“In the ’50s and ’60s, 80 percent of world’s maple syrup came from the U.S., and 20 percent came from Canada,” said Barrett N. Rock, a professor of natural resources at the University of New Hampshire. “Today it’s exactly the opposite. The climate that we used to have here in New England has moved north to the point where it’s now in Quebec.”

Maple trees are so iconic here that a good deal of tourism revolves around leaf peeping of the maples’ fall tapestry, maple syrup festivals and visits to maple sugar bushes, the name for sugar maple orchards.

While there have always been some weather fluctuations, certain conditions are critical to syrup production. To make sap, trees require what Professor Rock called a “cold recharge period,” several weeks of below-freezing temperatures that traditionally fell in December and January, followed by a span of very cold nights and warmer days.

Catching the first sap of the season is important because it “makes the best syrup,” Dr. Perkins said. But tapping too early can cause a sugar maker to miss the back end of the season because eventually bacteria clog the holes in the trees and prevent more sap from emerging.

“It’s a real conundrum the sugar producers face,” Professor Rock said. “Do I tap early to catch the early sap flow or do I wait until the regular season, and maybe not get the highest quality syrup, but the tap flow remains open until the first buds on trees in April?”

In Vermont, which makes a third of the country’s syrup, sugar makers are trying different approaches.

Rick Marsh, president of the Vermont Maple Sugar Makers’ Association, has kept his production high by tapping his 8,000 maples in January and using a tap with a disposable tip designed to minimize bacteria growth and keep the holes open longer. Instead of having the tap spill the sap into buckets, Mr. Marsh, like many sugar makers, hooks the tap to a labyrinth of plastic tubes and uses a high-powered vacuum to suck out the sap through the tubes.

“Farmers say, ‘I can’t afford to keep making these changes’ ” in technology, Mr. Marsh said. “I say you can’t afford not to.”

Still, Mr. Marsh, whose sugar bush in Jeffersonville is near a “Think Maple!” sign, said it was a “crapshoot” to decide when to tap. “Anybody plays poker, you’re a sugar maker. If you don’t get the right weather, it’s like not getting the right cards. And if you misjudge the weather, it’s like you misplayed your cards.”

Tim Young in Waterville tapped his 10,000 maple trees in November. “The environment’s changing, and I want to change with it,” said Mr. Young, who made 1,800 gallons of syrup by January and has left the taps in in hopes of catching a second sap run by April.

Not every sugar maker believes global warming is responsible or that the weather changes are part of a long-term trend. Don Harlow, 75, of Putney, said there were some warm years in the 1950s, and he blames El Niño for the current weather pattern.

Still, he said, “I think what we’re experiencing is a tragic, disastrous change.” He added that he tapped too late last year and made only 1,800 gallons of syrup, instead of his usual 2,500. This year, he said, “in the first week of January, heaven sakes, it was 60 degrees in Vermont.”

Global warming is such a concern to Arthur Berndt, one of Vermont’s largest sugar makers, that he became a plaintiff in a lawsuit filed by environmentalists and four cities against the Export-Import Bank and the Overseas Private Investment Corporation. The suit says the agencies contribute to carbon dioxide emissions by financing overseas fossil fuel projects like oil fields and pipelines, and seeks to compel them to abide by American restrictions.

December was so warm, Mr. Berndt said, “I was seeding my asparagus bed on Christmas day.”

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The View From 659 Feet

The Top of San Francisco

Operator of construction crane at Rincon Hill skyscraper can see the curvature of the Earth from his tiny cubicle as he runs a rig that can lift 35,000 pounds

Carl Nolte, Chronicle Staff Writer
Friday, March 2, 2007

Vincente Roman, project engineer for Bovis Lend Lease, th... Jaimie Rubio uses a joystick-like control in the crane to... Construction workers scale rebar 30 floors above First an... Crane operator Jaimie Rubio inside the small cab; he gets...

Jaimie Rubio, who is 54 years old, does the heavy lifting for One Rincon Hill, the $290 million project that will be the tallest residential building in the West when it is completed next year.

Rubio is one of two tower-crane operators working for Bovis Lend Lease, the principal contractor at One Rincon. He works in a tiny enclosed cab, smaller than an office workstation, at the top of the crane, virtually at the top of San Francisco.

His blue-and-yellow crane stands next to the One Rincon tower and above it, like a giant mechanical bird hovering over the steel and concrete construction site.

The One Rincon tower is more than 500 feet high now, counting the concrete core that was built first. When it is finished, the top of the 60-story building will be 641 feet high. It will be a landmark tower, right next to the Bay Bridge, and a monument to the men and women who built it.

Julie Ann Linsley, who runs one of the elevators — called hoists — says she can see the tower from her home in Oakland. “It looks cool,” she says. “It looks exhilarating. There’s a lot of energy on this job.”

To get to his workplace, Rubio rides a hoist attached to the outside of the building. He gets off at the 30th floor, then climbs over some piping and crosses to a plank a dozen feet long to the open steel frame of the crane. A series of ladders leads straight up.

Then he climbs, hand over hand, up 24 rungs of a steel ladder, to a platform. There are seven more platforms, 192 rungs on the ladders in all. At the top is a shorter ladder leading to the spot where the crane’s arm pivots. Here the operator must scramble up over the steel pivoting mechanism to the top, to the crane’s arm and control cab. Below is nothing but air and the cold wind of late winter. The view is breathtaking.

The city is at his feet. The towers of the Bay Bridge, 526 feet above the bay surface, look like scale models. The other high-rises of San Francisco are off to the north. He can almost look the massive, dark brown Bank of America building in the eye. The Transamerica Pyramid is higher at 853 feet, but every other building north of Los Angeles is lower.

Up here, the world is bounded on the east by Mount Diablo, capped with snow, and the Farallon Islands, 27 miles out in the Pacific. From his perch, 659 feet above the top of Rincon Hill, 759 feet above sea level, Rubio can see the curvature of the Earth.

“Don’t look down at the top of the tower, whatever you do,” he tells a visitor to his aerie, nodding toward the tallest part of the building under construction, nearly a hundred feet below his perch. “It’ll scare the s — out of you.”

The top of the tower, now about 540 feet above First Street, is what he’s there for. The crane’s job is to move steel and concrete forms from the ground up to the top of the tower, where the work is going on. The crane operator essentially runs a winch that pulls a cable traveling on a trolley arrangement over a long arm.

The whole arm can swivel; there is hook at the end of the cable to pick up loads, a winch and a motor at the other end with a counterweight.

This crane has a capacity of 31,000 pounds at the tip of the crane arm, 35,800 pounds with the load positioned closer to the center of the crane.

The crane can be jacked up as high as is necessary — as the building moves higher, the crane moves up with it. These cranes were invented in Germany in 1949; the technical name for them in German is turmdrehkran.

One man, guided via radio by workers stationed below, runs the whole rig.

It takes timing, skill and experience to run the crane. Every operator has to be certified by the state; the candidate has to take a course in operating the crane, then pass a written test. “You have to develop an experience with loads and how to handle them,” Rubio says, “but it is more about experience than knowing the physics of it.” You have to have a feel, he says, you have to know what you are doing.

It is a key job: Bay Area crane operators belong to Local 3 of the Operating Engineers, who say minium pay scale is about $38 an hour, plus overtime and benefits. Good crane operators are much sought-after, and some are paid over scale.

Rubio deflects questions about pay. “It’s a living,” he says.

He points to the men working below — a group of iron workers setting up re-enforcing steel bars to receive a pour of concrete. The ironworkers, who climb on the steel like circus acrobats, are called “rod busters.”

Rubio moves the crane slowly, swinging it so the arm moves counterclockwise, swinging concrete forms onto the top of the tower and moving them into place. He operates the crane from a high-backed leather swivel chair, using two joysticks.

“They are the ones who do all the work,” Rubio says, nodding at the workers far below. “I just pull the joystick. I follow their orders.”

That might be true, but others say the crane operator has a big role. “Everything rotates around them,” says Gary De Renzi, one of the business agents for Local 3. “There’s no break up there.”

The operator is paid an hour of travel time — half an hour up the ladder and half an hour down. There is no latrine high in the sky; bottles do the job.

Rubio has no one looking over his shoulder, so he wears a Giants T-shirt and moccasins instead of the steel-toe shoes common on construction jobs. A small wooden shelf is built into a corner of the tiny cab, where he keeps a newspaper to read during slow parts of the day. It is like the nest of an eagle up there.

“Comfort is the name of the game,” he says.

The main problem is wind. “Nothing stops me but the wind,” he says. State rules say tower cranes can’t be operated in steady wind of more than 35 mph, and Rubio says he had something like that on Tuesday, with rain. One gust, he says, got up to 59.6 mph on his wind gauge. “As soon as I landed the load, I rolled it up and called down. I said, “See ya.”

There is always danger moving heavy loads with mechanical equipment. Rubio hasn’t had an accident on the One Rincon job, but when he was working a tower crane building the W hotel at Third and Howard streets in 1998, he had a bad accident.

“I had 19,300 pounds on the load, and as I was moving it up, I heard this big loud pop — POW! — and it started to go down.”

The axle on the winch had broken, and the cable was uncontrollable. “I’m like, ‘Oh, my God!’ You know the expression, you see your whole life go before your eyes? Well, it’s true.”

The load, the whole 19,300 pounds, roared down, hit the roof of the firehouse next door and went right through into the sleeping quarters of the firehouse. “I thought I’d wiped out a whole company of firemen.” Rubio says. As it turned out, the firehouse was empty. Nobody was hurt.

But Rubio still sees that ruined firehouse — “a mark like a cookie-cutter in the roof,” he says, and hears the crack of the winch breaking.

“Want to see what the winch looks like?” he asked a visitor, then leads him out of the cab, onto a steel mesh catwalk 650 feet above First and Harrison streets.

“Don’t look down,” he says.


One in an occasional series on the construction of a high-rise on San Francisco’s Rincon Hill. For additional photos and previous stories about One Rincon, go to sfgate.com/Rincon.

E-mail Carl Nolte at cnolte@sfchronicle.com.

This article appeared on page A - 1 of the San Francisco Chronicle

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