- Sofia Baliño

The Great Lakes Tour of the documentary The Water Front and its filmmaker Liz Miller are offering a chance for remix artists to compete with their unique spin on the film's theme song "Please, Mr. Waterman." Legendary Detroit Bluesman Joe L. Carter lays down the heart-wrenching feature track that pleads to the authorities for relief from water cut off and loss of his home, his only worldly possession.

The Water Front asks the question, "What if you lived by the largest body of fresh water in the world but, couldn't afford to use it?" and details the struggle of Highland Park, MI residents to keep control of their public water. The Great Lakes Tour debuted to its local audience on the Marygrove College campus on September 26. Residents from the area were engaged by the powerful film about a group of women who struggled to keep their community from being shut off from water after the city raised rates and began turning off for those who could not pay. Audience member Marian Kramer -- also  one of the women featured in the film -- gripped the audience as she said "This film shouldn't just touch you, it should grab you."

The opening kicked off the 6-month tour of The Water Front throughout the Great Lakes region. Following the film, viewers participated in a dynamic discussion about the underlying economic and political issues that result in a fight for basic rights. The screening was a successful start to the film's fall tour of the Great Lakes Basin. Future audiences can expect to take part in lively give and take panel/discussions following the screening. For those who haven't seen the film yet, the next screening of The Water Front will be on October 15 at 6:30pm at The Little Theatre at 240 East Avenue, Rochester, NY. Get additional screenings at: www.waterfrontmovie.com.

The Remix Contest runs from October 3 through December 16 with the
winner being announced at the film's New York City premiere. Rap about culture, rap about a cause and submit your remix.

Food and Water Watch and it's campaign Take Back The Tap are co-sponsors of the Great Lakes Tour of The Water Front. We hope to see you at the movies.

Veronica Segovia
Food & Water Watch Intern | email

September 4, 2008

    My first day in the city, I was fortunate enough to have lunch at restaurant WD-50, which is definitely a hot spot and a culinary destination for foodies and chefs alike.  The lunch menu had great variety of appetizers, main courses, and desserts.  I was pleased to see that there were delicious seafood choices available, including cod and scallops.  Finding out where these items were from came as a relief because the cod was from the Pacific, where cod is not overfished, and the scallops were diver-caught, which means they are collected in a way that’s much less damaging to the ecosystem.  They were sensational and I have included menu descriptions and pictures of both.
 
 Cod, smoked mashed potato, pickled mushrooms, red pepper oil

Scallops, hen o’ the wood mushrooms, cranberry, pecan, spice bread consommé

It's important to always ask where your seafood comes from. Though waiters or chefs may not be able to tell you right away, they can and should find out for you. It's good for restaurants to know that their customers are interested in the source of their seafood.

September 8, 2008

I had only been in the city for a few days and found myself on my way back to the country.  This was like no country I had ever seen: I was going to upstate New York.  I went to artist Peter Nadin’s farm in Greene County.  We were not going to see fish on this farm, but rather pigs.  I am currently designing a menu for a “Ceremonial Performance Dinner” in New Orleans on November 1st that opens the KK Projects Art installations and celebrates the New Orleans Art Biennial.  Peter is a premiere artist in the show.  Here is a little more about that:

Roots Menu will feature the highest-quality foods grown in this region, influenced by the offerings of Indian, French, African, and Spanish cuisines interpreted with delectable contemporary sensibility.

The evening is star-studded with celebrated Chef “Rocky” Barnette, former executive sous-chef at critically acclaimed restaurant The Inn at Little Washington. Artist Dawn DeDeaux, the dinner party queen of New Orleans, will be in charge of the setting, creating a magical, mystical evening through art and choreographed performances.

Barnett and DeDeaux have collaborated on a conceptual menu and presentation that deconstructs New Orleans gastronomical/historical traditions towards the creation of an indelible, highly original amalgamation of tastes synchronized with sights and sounds. 

Barnette – partner chef of the consumer advocacy organization Food & Water Watch, which promotes sustainable seafood in restaurants – will incorporate sustainable Gulf Coast fish together with indigenous grains and vegetables.  His culinary team will include the highly regarded New Orleans-based chefs, the que crawl boys, who have delighted guests for two previous KK Projects gala dinners. 

DeDeaux first utilized the dinner arena as art form in 1982 with Feasting with Panthers: The 100th Anniversary of Oscar Wilde's Visit to America, sponsored by the New Orleans Museum of Art.  Here again, she will work with local and international artists to produce a highly original theatrical experience – complete with customized dining utensils, table sculptural form, and choreographed live performances.

The dinner will feature sustainable Gulf Coast seafood and pork from Peter Nadin’s farm.  These pigs really have the life.  They live on a beautiful piece of land and, along with their normal diet, they are able to forage to their hearts’ desire.

I will also be doing a dinner in mid-October for the people attending Peter’s symposium and the first showing of his work since 1991.  We will be featuring one of his pigs and a sustainable fish that has yet to be determined.  I call it “operation porkfish.”

September 10, 2008

    I am back in the city and amazed (and disappointed) at the number of restaurants that don't know the origin of the fish they serve.  Often, they don’t even seem to care where they seafood comes from.  At the Fulton Fish Market, a chef or restaurant can buy any type of seafood, from anywhere in the world, with little thought of any ramifications for the environment or fishing communities.  It’s a big problem, and can seem overwhelming. But really, anyone who eats seafood has the power to help change this. If people start asking where their seafood comes from (and shopping accordingly), restaurants and grocery stores will have to change to meet the demand. This, in turn, will support fishermen whose practices are sustainable and good for human health and the environment, and ultimately can encourage other fishermen to transition to good practices. It’s common sense, really.

    I did have the wonderful opportunity to dine at a traditional English fish & chip shop called “A Salt & Battery.”  They had a sign posted at the register where orders are taken announcing their stand against Atlantic cod and informing diners that they are using haddock.  Hook-and-line caught haddock, in particular, is a good sustainable choice. The fish and chips were lovely and spot-on.

September 11, 2008

    I decided to find out what kind of fish people were buying when they were going to buy it themselves in a grocery store, rather than dining out.  I went to the local Whole Foods, where they “ensure that we only source farmed seafood from the world’s leaders in environmentally responsible aquaculture” and “know that we can trust our farmer partners because, like us, they’re committed to the healthiest, most environmentally friendly farmed seafood.”  I was really hoping this was not just environmental lip service.

  

On this day ALL the shrimp there were from Thailand.
 

There is no sustainable Chilean seabass.

 

Atlantic Salmon as far as the eye can see.
 

Russian Crab.

I am trying not to be overly critical of Whole Foods’ buying and selling practices, because I do realize that they often provide environmentally responsible choices for a variety of foods. Still, with all good things they do, they have the opportunity to be even better, and should be – especially with regards to seafood.

September 13, 2008

    My last day in New York, I met my best friend Rob Ramirez in Chinatown.  It was the day of the Chinese Moon festival and Rob’s wife is from Taiwan, so we decided to celebrate with a barbecue and cook some fish.  We went to Chinatown to find out what kinds of choices they had for whole fish in the market.  In Chinatown the celebration was already underway and I felt like I was swimming through an ocean of people.  We went to a few different stalls and finally decided on the one that was the cleanest and had the freshest-looking selections.  There were so many fish that I could not identify because I had never seen them before and I could not read the placards that were in Chinese.  We finally settled on a seven-pound bluefish and two three-pound Spanish mackerels. These aren’t the best choices out there, but for what was available that day, they were. (There are a number of questions you can ask a seafood provider to help lead you to the best choice available – check out our Smart Seafood Guide.)  I took the fish on a six-block tour of the city and a subway ride to Brooklyn.  There I turned one mackerel into ceviche with red onions, fresh lime juice and zest, poblano peppers, red pepper flakes, oregano from the garden, and salt, sugar, and cumin for seasoning.  The other mackerel was filleted, seared in a pan and coated with lemon juice and black soy sauce molasses.  With the big daddy bluefish I scored the skin and rubbed him down with a chunky peanut and chili oil paste and coarse salt.  We roasted him whole on a bed of Thai Basil from the garden over a charcoal fire.  The fish was a hit and there was nothing left but a mess of bones.  I realized after eating these fish that it was the first time that I had eaten or cooked either one.  People would do well to to lose their inhibitions and get out of whatever salmon/tuna/cod rut they are in and find out more about lesser-known and fish.

The debate proposition is: "Water is both an industrial input and a prerequisite of life. Roughly a billion people do not have a constant supply of clean and safe water. Would water supplies be better managed if it were treated as a commodity, and priced accordingly? Or is water a basic human right that governments should secure for their citizens?" 

We know that water is a vital resource, critical for all of us. The provision of such an essential public good cannot be left in the hands of corporations, who will raise prices in the search for greater profit.

Join the debate and tell the moderator that allowing the market to determine the price of water will severely impact the world's poorest people, subjugate environmental conservation and trade public control for private profit.

Food & Water Watch Executive Director Wenonah Hauter commented:

The U.S. government and its corporate allies clearly believe that water is a new profit center. They are promoting markets and privatization as the solution to providing water to the world's poor -- 1.4 billion people without access to drinking water and 2.5 billion without sanitation services. International finance institutions, funded by the U.S. and other developed nations, provide loans to developing nations on the condition that they privatize services and charge steep user fees. Indeed, the very institutions that are charged with alleviating poverty, like the World Bank, are implementing policies that force people who make $1 or $2 a day to choose between food, housing or water.

Communities all over the world have suffered from the empty promises of water-privatization profiteers. Whether in Dar es Salaam, Tanzania, or Guayaquil, Ecuador, or Atlanta, GA, the results have been devastating. They include cost-cutting measures that jeopardize public safety, job cuts to essential staff, maintenance and water quality problems, lack of infrastructure investment, sewage spills, corruption, environmental degradation, outrageous rate hikes and political meddling.

Almost across the board, private corporations deliver poorer service at a higher cost than do most public utilities. Surveys of U.S. utilities show that privately owned water utilities charge customers significantly higher water rates than their publicly owned counterparts charge -- anywhere from 13 percent to almost 50 percent more, according to an analysis by Food & Water Watch, the advocacy group I direct.

To cite just one example, in 2005, the government of Tanzania canceled its 10-year contract with the British-based firm Biwater after two years of poor management and unmet obligations left people without water and the government short about $3.25 million. The East African country enjoyed some measure of justice in early 2008 when an international tribunal ruled that Biwater must pay almost $8 million in damages and fees to the state water utility in Dar es Salaam. Not coincidentally, the company had taken control of the city's water supply in a controversial, noncompetitive privatization process favored by the British government and the World Bank.

The answer to providing safe, affordable drinking water and sewer services to developing nations is not giant corporations. The World Bank and other IFIs should stop predicating their loans on privatization. These powerful institutions must stop forcing poor countries to structure their economies in a way meant to benefit multinational corporations, and instead prioritize public health and increased access to clean and affordable water for all people. Because water is, after all, a human right.

Join her in saying no to the water barons who seek profit at the expense of clean, safe and affordable water for all.

For more information about the water debate, check out our Private vs. Public page and other reports on our website. 

– Mary Grant

- Sofia Baliño

What's the rumpus?

U.S. farmers planted have planted GM sugar beet crops for the first time this season. The beets are genetically altered to survive regular applications of Monsanto's weed killer, Roundup, and its active ingredient, glyphosate. Because the EPA increased the maximum allowable residues of glyphosate on the beetroots (from which sugar is extracted) by a staggering 5,000%, Food & Water Watch is concerned about:

• the possible impact on the environment
• gene pollution of other crops and plants, and
• human health
  

Since GM ingredients are NOT labeled, there is no way to know if consumers are eating GM beet sugar once it hits the market, which could happen as early as next year. That's why Food & Water Watch called on its activists. And their enthusiastic response may have surprised the food industry.

According to the New York Times article, Round 2 for Biotech Beets (registration required), several American food companies aren't resistant to the use of GM sugar in their products because they feel American consumers have come to accept biotechnology.

Ooops.

We wouldn't call it a "kiss-off," but the activists were clear: they want their sweets GM-free. Protect your Kisses™. Urge Hershey's to publicly reject the use of GM sugar.

“We were trying to get water to thousands of people, but also trying to get the message to thousands of people,” said Ferdon, who works in the California office of Food & Water Watch, a non-profit organization dedicated to freeing control of our food, water and marine resources from the clutches of corporations. Going into the event, Anya Fernald, director of Slow Food Nation, had said she wanted “people to make the connection between the plate and the planet, and that includes drink.” Slow Food Nation is affiliated with Slow Food USA, itself part of a growing global movement dedicated to deepening people’s understanding of the environmental connection to food.

By all accounts, Food & Water Watch’s role as Slow Food Nation water caterer, which relied on multiple taps at four water stations positioned in three venues, was a success because it:

• avoided the 100,000 bottles of water that normally would be sold at such an event.

•  helped to sell 4,000 stainless steel reusable water bottles made by Klean Kanteen and emblazoned with Food & Water Watch’s “Take Back the Tap”

  logo.

The event was such as success that consumers, caterers, conference planners and others are turning to Food & Watch as an authority on planning and executing a conference, workshop or other event without resorting to the bane of bottled water. Its recently published guide takes one through the steps and considerations involved.

Ferdon believes that Slow Food Nation called on Food & Water Watch to cater the water in large part because of its work organizing restaurants to jettison bottled water and instead serve tap water to diners. (The restaurant component of the Take Back the Tap campaign began last year in San Francisco with Ferdon forging key relationships with the City of San Francisco government, particularly the city’s Public Utilities Commission and the Department of the Environment. Food & Water Watch has since taken the restaurant work nationwide. In some cases, eateries are even making their own bubbly water by installing carbonation machines.

But beyond just the restaurant work, Ferdon says the organizers of Slow Food Nation were impressed by the entire Take Back the Tap campaign and realized that tap water was a natural fit for its Earth-friendly eating and drinking gathering.

“Tap water is the slow water equivalent of slow food,” Slow Food Nation’s Anya Fernald said in late August. “The goal is for people to leave the event with one, two or three things they can do to change the way they’re eating and interacting with the environment. Tap water is one way to do that.”

The San Francisco PUC eased the nuts-and-bolts work for the Food & Water Watch team by piping water to the two water stations at Civic Center and by using a tanker truck full of water at Slow Food Nation’s rock concert in the Great Meadow park area above Fort Mason.

U.S. Pure Water Corporation  made water service possible by hooking up taps to the water lines. San Francisco-based architects with the firm SMWM designed one of the water stations to have a roof made of plastic bottles and a rear wall that grabbed people’s attention with its presentation of the problems with bottled water.

But even with the help, “it was a challenge to make sure the message didn’t get lost in the logistics of getting water to people,” Ferdon said.

That meant not only serving water to people but also educating them about the downsides of bottled water.

The sobering tale of bottled water

Bottled water is a rip-off. In 2006, U.S. consumers wasted nearly $10 billion on close to 8 billion gallons of non-sparkling bottled water; almost 5 billion of those gallons were in single-serve PET plastic bottles. On a per gallon basis, bottled water costs anywhere from $0.89 to $8.26, far more than the $0.002 per gallon going rate for clean, healthful tap water.

Perhaps consumers have fallen for the marketing myth that water in a bottle is somehow safer or better than tap water.

It’s not. In fact, U.S. tap water is just as safe as bottled water and, in many cases, more so. The federal government requires far more rigorous and frequent safety monitoring of municipal drinking water than bottled water. Independent testing has found a wide range of heavy metal, microbial and chemical pollutants in bottled water.

Tap water is more strictly regulated than bottled water. The Environmental Protection Agency requires that municipal water be tested hundreds of times a month. And, water systems are required by law to make their testing results available to the public. EPA also mandates that surface sources of tap water be tested for cryptosporidium and, if it’s found, that the water be disinfected. More than 90 percent of communities met EPA standards this year. For citizens in communities that don’t meet standards, installing a filter at home is the best option.

On the other hand, the Food & Drug Administration has fewer than one full-time staff person overseeing the bottled water industry. The agency requires four empty bottles to be tested for bacteria once every three months and a sample of water to be tested after filtration and before bottling once a week. Bottled water is never tested after bottling and storage, and it is never tested for the chemicals that can leech from the plastic bottle into the water.

And even if FDA wanted to regulate bottled water more stringently, its hands are tied. The agency oversees only interstate sales of bottled water, which are less than half – 30 percent to 40 percent – of all bottled water produced in the United States.

The bottled water record is the model of economic inefficiency and environmental damage from beginning to end.

Producing a 20-ounce bottle of water can require as much as 60 ounces of water. What’s more, the production and transportation of plastics takes a significant toll on the environment. Annual U.S. plastic bottle production requires more than 17 million barrels of oil, enough to fuel one million vehicles on our roads each year. But that’s just to make the bottles. The energy used to pump, process, transport and refrigerate bottled water amounts to 50 million barrels of oil, enough to run 3 million cars.

What are the larger implications of using and burning all that energy? For one thing, bottling water produces more than 2.5 million tons of carbon dioxide annually. And that contributes to the ongoing crisis of global climate change.

Unfortunately, the bad news doesn’t stop after the last drop is drained from the bottle. About 86 percent of the empty plastic water bottles in the United States land in the garbage instead of being recycled. That amounts to about two million tons of PET plastic bottles piling up in U.S. landfills each year. Single serve water bottles and other beverage containers, often used on the go, are recycled at a lower rate than containers typically used at home.

The environmentally destructive footprint of the bottled water industry forms part of the frightening industrial waste scenario that threatens our country and the world. According to a recent report from the Institute for Local Self Reliance, Global Alliance for Incinerator Alternatives and Eco-Cycle: "Wasting directly impacts climate change because it is directly linked to global resource extraction, transportation, processing and manufacturing. When we minimize waste, we can reduce greenhouse gas emissions in sectors that together represent 36.7% of all U.S. greenhouse gas emissions." 

However, we don’t have to be stuck with bottled water. U.S. tap water is as or more clean and safe than bottled water. That said, improvements always are possible. That’s why Food & Water Watch favors better enforcement of the Clean Water Act and other federal and state laws and regulations meant to protect our source water from pollution. We also strongly urge Congress to pass a federal trust fund to provide billions of dollars over the coming decades to repair, rejuvenate and refine our drinking water and wastewater systems.

Catering that message and lots of San Francisco tap water to the 60,000 Slow Food Nation attendees was a big job, but the Food & Water Watch team of 13 employees and 35 volunteers successfully pulled it off.

Behind the scenes, Noelle Ferdon and the rest of the Food & Water Watch crew had to deal with various logistical and budget issues. For example, the San Francisco Public Utilities Commission generously donated branded compostable cups, but even with a three-month advance order, it could not guarantee more than 15,000 cups. Ferdon was concerned that might not be enough cups for all of the people expected to attend, and she didn’t want to seem elitist by offering only the Take Back the Tap stainless steel bottles for sale. It then it became a matter of training the staff and volunteers to encourage reuse of the cups. Ferdon also had Slow Food Nation encourage people to bring their own reusable bottles to refill throughout the weekend.

It worked. “We only used 15,000 cups out of 60,000 visitors,” Ferdon said. In addition, 4,000 of the Take Back the Tap bottles were sold over the course of the three-day event. They were such a hit that Slow Food Nation is selling the remaining 1,000 on its website. Food & Water Watch also is selling bottles without the Slow Food Nation logo. They can be ordered online.

In the wake of its successful water-curating project, Food & Water Watch got a call from the California Academy of Sciences about helping to facilitate its bottled water-free event. This event included use of the water station designed by SMWN, and Klean Kanteen sold stainless steel water bottles in an effort to reduce the use of cups.

Slow Food Nation “put us on the map because of the attendance and the message,” Ferdon said. “We got at least 2,000 signatures from people pledging to take back the tap.”

Robert Schubert
email • bio

The attending women were eager to hear from Food & Water Watch, who sent me to get out the word about the health and environmental price of cheap imported shrimp. Chefs and restaurants got tips and important information about how they can improve their shrimp purchasing practices in the panel, "There’s Something About Shrimp."

 "The only way to make sure that we are getting safe seafood and that we continue to have a domestic industry to supply us with it is to shift demand. "

A lot is at stake for shrimp, and audience members got a well-rounded perspective on the issue from our esteemed panel. Panelists included moderator Leigh Belanger from the Chef’s Collaborative, local New Orleans shrimper Ray Brandhurst, chef of Commander's Palace in New Orleans, Tory McPhail, and Brennan Group operations head Haley Bitterman.

Giant shrimp buffets and growing portion sizes are just two reasons why demand for cheap, imported shrimp has grown immensely (learn more in our report Suspicious Shrimp). The safer, sustainable domestic shrimpers have lost and gone out of business. In addition, natural disasters such as hurricanes have wreaked havoc on shrimpers' boats and the industry’s infrastructure.

Ray, an innovative entrepreneur, talked about how the direct-purchasing relationships that he established with local restaurants have kept him afloat. He’s even begun shipping his shrimp directly to restaurants throughout the country via FedEx.

The overarching message from the panel was clear – eat domestic shrimp. The only way to make sure that we are getting safe seafood and that we continue to have a domestic industry to supply us with it is to shift demand. And we all have a part to play in that – whether we’re consumers, shrimpers, or chefs. To find out more about industrially produced shrimp and why you may want to avoid it, check out our Suspicious Shrimp report.

Please send Shapleigh a note of congratulations and encouragement.

Food & Water Watch
email

Water in 35 states has tested positive for contamination with perchlorate at points high enough to affect thyroid and developmental health according to many experts. Even though every scientific panel that’s addressed the matter has appealed for a rigorous clean-up plan, the push for regulation has been hindered by political interference. The blame is being placed on the Pentagon and defense contractors for hampering with the ruling since they would likely be the ones to pay for any clean-up, being responsible for exposing the gunk to our water in the first place.

 "Even small changes in thyroid functions early on have impacts on functioning through high school and even into people's 20s."

Robert Zoeller, a University of Massachusetts professor spoke to the Washington Post about the health risk this chemical poses. "It's absolutely irreversible," he said. "Even small changes in thyroid functions early on have impacts on functioning through high school and even into people's 20s." The reference to the studies providing this evidence was deleted by officials from the White House Office of Management and Budget, who heavily edited the EPA proposal. With such political meddling, it appears that the country's so-called protection agency can't do much protecting after all.

Think drinking bottled water solves the problem? Think again. Even showering in water contaminated with high levels of toxins such as perchlorate could be harmful. Plus, bottled water isn't necessarily healthier and a lot of it comes from the tap anyway. Most importantly, supporting privatized water only makes the problem bigger, sending money to big corporations and away from our public resources. Help push for the only real solution, investing in clean and safe public water: ask Congress to provide the funds needed to protect our water sources.

While the first death from the tainted milk powder was reported in May, a recall was not ordered until the information became public in September. This revelation has shaken Chinese confidence in the safety of their own food supply with parents questioning what other foods may be contaminated without their knowledge.

This latest scandal has revealed the corrupt nature of the growing Chinese dairy industry. The Chinese dairy industry routinely dilutes the raw milk with water in order to increase their product while reducing its nutritional content.  Companies add the banned toxic substance melamine, which is used to make plastic, so the watered-down milk will pass chemical tests for protein levels.  Due to its high nitrogen content, melamine appears to be protein during chemical tests. To date, eighteen people have been arrested in connection with the contamination.

While so far the problem seems to be primarily affecting consumers in China, melamine was actually at the center of another food crisis last year involving imported pet food ingredients in the United States. Although the tainted pet food was recalled, some tainted livestock and fish feed made with the same imported ingredients was ignored because it contained only “low” levels of melamine.  Given this latest in a long string of scandals over tainted food in China – a growing source of imported food for the United States – it is past time for Congress and the FDA to establish strong standards (and enforce them) for imported food. 

Learn more.

- William Blakeley

Yesterday, Food & Water Watch's Executive Director Wenonah Hauter testified before the United States Senate Committee on Environment and Public Works Subcommittee on Transportation Safety, Infrastructure Security, and Water Quality. The committee was hearing testimony on legislation to amend the Federal Food, Drug, and Cosmetic Act so that it requires manufacturers of bottled water to submit annual reports about contamination.

“The people and businesses in a watershed have the right to use it reasonably for drinking, growing food and other activities in the community . . . To restore the public’s faith in tap water and to ensure that future generations of Americans have access to safe, clean, affordable water, Food & Water Watch recommends that Congress pass a clean water trust fund," she said in her comments.

Check out the coverage from CBS.

Write your member of Congress in support of a water trust fund.

Get more information.

Check the map to see if FLOW is screening near you

Around the country and around the world communities are fighting for control of and access to safe, affordable public water. Film Director Irena Salina's film FLOW is a passionate, fact-filled world-tour of the issues facing the planet’s water today. Focusing on human rights, environmental destruction and corporate greed, FLOW shows the public challenges and the public fights for control over their most essential resource. Set in countries across the globe, Flow will inspire you and call you to action.

Join Food & Water Watch in this historic time as our movement for social justice and community control of water comes to local theaters. We'll be attending screenings around the country to bring this important film and movement into your community.

WATCH THE TRAILER