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TODAY’S EVENTS
■
NAWT BREAKFAST
7 a.m. - 9 a.m.
■
EDUCATION SEMINARS
8 a.m. - 12 noon
■
EXHIBIT HALL OPENS
9.a.m. - 5 p.m.
■
NOWRA ROE-D-HOE
10 a.m. - 4 p.m.
■
NEW PRODUCT
EXHIBITS OPEN ATTENDEES RUSH FOR A FIRST GLIMPSE SHOWCASE OPEN
9 a.m. - 5 p.m.
OF THE NEW PRODUCTS AND TECHNOLOGIES AVAILABLE AT THE EXPO
■ COLE PUB OPEN
THURSDAY ATTENDANCE 11 a.m. - 7 p.m.
3,280 COMPANIES
7,497 ATTENDEES
■ NETWORKING
5 - 7 p.m. at the COLE Pub
AS OF 3:30 P.M.THURSDAY, MARCH 3RD
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THURSDAY, MARCH 3RD
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ADVERTISER INDEX
FRIDAY, MARCH 4TH
Maxliner
Ace DuraFlo Systems
Page: 13
Page: 19
Booth: 7187
Booth: 7216
Hannay Reels
Page: 7
Booth: 3161 Transway Systems Inc.
Page: 9
Booth: 4198, 4199
Jet, Inc.
Page: 15 Vivax Corp.
Booth: 7178 Page: 15
Booth: 4032
8 a.m. - 12 noon
■
EXHIBIT HALL OPENS Come to the Hannay
9.a.m. - 5 p.m.
Booth #3161 at this year’s
■
NEW PRODUCT SHOWCASE OPEN Pumper & Cleaner Expo
11 a.m. - 5 p.m. and register to win a
Hannay portable cable reel.
■
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11 a.m. - 7 p.m.
Hannay Reels are uniquely designed
■
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PATENT PENDING
K
ing Arthur had his Knights of the Round Table. The life insur- present to choose the topic of greatest interest and go to that area of
ance industry has its Million Dollar Roundtable. And now you the room.
can join an industry Roundtable on Saturday at the Pumper
& Cleaner Environmental Expo International. After around-the-table introduction of group members, each
group will select a leader who will guide the discussion, record
COLE Publishing is sponsoring a Roundtable Discussion and comments on a flip chart, and give a report at the end of the session.
Pancake Breakfast from 8 to 10 a.m. in the food court area of the The discussion will be free-flowing, with just a few basic ground
Kentucky Exposition Center. It’s a chance to spend time with your rules, such as:
peers in the environmental service industries and share ideas and
best practices on pressing issues. • No criticizing of anyone’s ideas.
• Keep comments short and concise.
A big reason to attend the Expo is to network with others from • Stay on topic.
around the country. The roundtable event is designed to bring a • Give everyone a chance to speak.
tighter focus to networking by putting you in a group with folks who
have concerns and questions similar to yours. The discussion will last about 30 minutes, after which each group
will summarize the items they talked about and decide what to
Choose your group carefully and you’re likely to come away with present to the larger audience. Each group leader will then have
a couple of profit-boosting ideas, a solution to a persistent problem, about five minutes to give a report.
or an approach that can help you run your business and lead your
people more effectively. That’s the basic format. To help us plan, participants must register.
Go to the show registration desk for information. Please come to the
We’ve set up this event to maximize sharing. While you’ll be asked event ready to learn and share. The more focused group members
to select just one roundtable group in which to take part, each group are, the more everyone will get out of the roundtables.
will report to the entire room at the end of the discussion, so you get
insights on a variety of issues. The breakfast price is $10 and includes fresh fruit salad, buttermilk
and blueberry pancakes, link sausage, maple syrup and butter, or-
We’ll start by selecting, by show of hands, several topics for discus- ange juice and coffee.
sion. Then we’ll devote a group of tables to each topic and ask those
www.transwaysystems.com
DELIVERY
SERVICE
AVAILABLE
Toll-Free 800-263-4508
Tel. (905) 578-1000 • Fax (905) 561-9176
314 Lake Ave. North • Hamilton, Ontario L8E 3A2
FEASTING ON FRANKFORT
Louisville’s popular shopping and entertainment district
is also home to a number of excellent restaurants
By: Ted J. Rulseh
L
ouisville’s Frankfort Avenue corridor is a charming, friendly pea puree and wild mushroom ragout, finished with a lemon crème
neighborhood, filled with locally owned restaurants, shops and fraîche; and bourbons baked salmon, rubbed with dijon mustard,
entertainment venues, all just a few minutes east of downtown. encrusted with pecans and finished with a bourbon orange molasses,
On the last Friday of every month, the district’s business associa- served with a roasted shallot asparagus risotto.
tion sponsors F.A.T. Friday, running the Frankfort Avenue Trolley mul- For steak lovers, the grilled rib eye with bourbon butter and grilled
tiple times between the neighborhood and the downtown business filet of beef with bourbon bacon veal reduction are exceptional.
district. Entrées $15-$33. 502/894-8838; www.bourbonsbistro.com.
Restaurant fare on Frankfort ranges from international cuisine
to the flavors of the city and state and other parts of the South. Porcini, 2730 Frankfort Ave. This award-winning restaurant
The avenue is also home to a fast-growing art community and to specializes in Northern Italian cuisine. Chef John Plymale, with the
boutiques and galleries offering vintage and consignment clothing, restaurant since its opening in 1992, prepares dishes with the fresh-
outdoor gear, imported crafts, antiques, home furnishings, wine, est foods, largely from local farms, including the restaurant’s own
books, coffee and more. Porcini garden. Wines from California and Italy and local craft beers
Here are a few of the favorite dining spots. accompany the meals.
Pasta dishes here are superb. Linguini Gamberi Palermo includes
Bourbons Bistro, 2255 Frankfort Ave. The name tells you this grilled shrimp, olives, roasted peppers, capers, toasted pine nuts,
restaurant offers a wide selection of the famous Kentucky bourbon. sun-dried tomatoes, roasted garlic, basil, and Parmagiano Reggiano
Many guests order up bourbon flights – three smaller-than-a-shot cheese. Authentic Italian pizzas are another specialty. Not at all like
glasses of different varieties for sipping before, during or after dinner. what you get in a chain pizza place, they come with toppings from
You can choose from themed flights designed by the house, or create sausage and pepperoni, to chicken, to a wide variety of vegetables
your own, selecting three samples from the list of nearly 140 and cheeses.
bourbons. Entrées also include unique treatments of New York strip steak,
Chef Michael Crouch and sous chef Travis Tackett Bourbon make beef tenderloin, salmon, veal, jumbo shrimp, lamb, chicken, and
sure the bourbon finds its way into the food, consisting of Southern- pork chops. Entrées $16-$37. 502/894-8686;
inspired cuisine, served in a restored 1877 historic building in a www.porcinilouisville.com.
warm, upscale-casual setting.
Favorites of mine include bacon-wrapped diver scallops – huge The Irish Rover, 2319 Frankfort Ave. In Ireland, the pub is the
ones served with grilled goat cheese polenta cake with an English social center – a place to meet family, friends, or business associates,
See
Us
At Booth 9049
S
ee these talented performers compete for the $1,000 grand Chad Downs, 35, comes from a family of plumbers that dates
prize, $500 second prize and $200 third prize. Winning back to his great grandfather. Chad works for Downs Plumbing &
contestants will get to meet and greet headline performer Heating Co. in Pensacola, Fla. Chad’s father is president of the
and Grammy nominee Dierks Bentley and receive free passes to company that has been in business 23 years. Chad has been playing
the 2010 Pumper & Cleaner Environmental Expo in Indianapolis. the guitar since age 14 and joined a garage band four years ago.
Better get here early if you want a seat, and be sure to check out www.youtube.com/watch?v=tudGFcfOxBE.
their videos online:
Gary McKee, 47, of Clanton, Ala., is the owner of Clanton
Chris Perry, 25, is associate brand manager for RID-X Septic Septic Service, a family-owned business for 61 years. Gary enjoys
System Treatment, Parsippany, N.J, and has worked for his family’s country and gospel music and sings at churches around Alabama.
plumbing and septic supply business in Richmond, Va. He’ll be The day-job pumper will perform The Clown by Conway Twitty.
singing Desperado by The Eagles. www.youtube.com/watch?v=SK1YZNxJ57s.
www.youtube.com/watch?v=5Q0ydk8jWdg.
Maggie Baugh, 10, of Boca Raton, Fla., has been playing violin $1,000
for five years. She enjoys classical, country, fiddle, Irish, folk and pop to the winner!
music. Maggie is the daughter of Chuck Baugh, executive vice
president of Custom Biologicals Inc.
www.youtube.com/watch?v=fndyMnlR-jE.
Terry McManus, 50, is married with five children and one grand-
son. The owner of ACE Tank Services in Abbotsford, British Columbia,
Terry has a fleet of seven trucks and a music studio in his house Friday 8 p.m.
where he keeps his collection of 17 guitars, two drums and key-
Come vote for the most talented at the Galt House,
boards. He will perform The Pumper Lullaby, a song that he wrote.
Pumper & Cleaner Attendee! Al J’s Bridge Bar
www.mediafire.com/?s7grrmdyac6981h.
A
fter a day of checking out the latest equipment at the 2012 As promised, when the sun goes down and the lights come up,
Pumper & Cleaner Environmental Expo or an excuse to Broad Ripple’s nightlife becomes electric. For the young and the
celebrate a new truck purchase, there’s no better place to young at heart there’s Crackers Comedy Club. With locations in
unwind than in Indy. Broad Ripple and downtown, the stand-up comedy club has played
Located within walking distance of the Indiana Convention Center host to Ellen DeGeneres, Jay Leno and Ray Romano.
is the Alcatraz Brewing Co., 49 W. Maryland St. Gleaming copper When it comes to live music, the Vogue Nightclub in Broad Ripple
brew kettles and stainless steel fermentation vessels serve as a back- is one of the most popular and storied venues in the Midwest. For the
drop for the long sweeping bar in this chic brewpub. Complementing past 10 years, the Vogue has been Indy’s No.1 dance club as well,
the brewed-on-premise beers are a menu of salads, pastas, wood- spinning everything from retro to top 40, hip-hop and techno.
fired pizzas, sandwiches and main course dishes, including seafood Looking to experience the club scene? From the Mineshaft Saloon,
and steak. Prices range from $12 to $24. the village’s original party bar, to Landsharks, with its tropical, beach-
For a more ethnic choice there’s Ambrosia Centro. Founded in like atmosphere, Broad Ripple is the place to be seen after dark.
1979 by Italian-born restaurateur Gino Pizzi, Ambrosia offers a re-
laxed atmosphere for one-on-one conversation or dining with Coming in the following Expo Dailies...
friends. Prices range from $24 to $40. ENVIRONMENTAL
SATURDAY: See youEXPO
in Indy!
Another European favorite is the BARcelona Tapas Restaurant at
201 N. Delaware St. Here you can find a variety of gourmet food in
appetizer-sized portions perfect for sharing. The restaurant also offers
a full cocktail menu and Spanish wine list. Food prices range from R & CL E A
$12 to $24. PE
M
N
PU
ER
For just hanging out, there’s Basey’s Downtown Grill & Spirits.
Located on the southwest corner of Lucas Oil Stadium, this full-
menu restaurant (appetizers, soups, salads, sandwiches, steaks and ENVIRONMENTAL EXPO
fish) also serves up top-shelf liquors, both domestic and imported IN
L
TE A
beers, along with choice wines and cigars. Prices range from $12 R N AT I O N
and under.
SATURDAY
MARCH 5, 2011 • 5 p.m.
Expo Badge Required - Badges Scanned at Entrance
AT FREEDOM HALL
JUST OUTSIDE THE NORTH WING LOBBY AND THE COLE PUB
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It’s a Fact!
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Backgrounder: Located in Colona, Ill., I have two employees. There’s just the three of us. I’ve
been in business for 15 years. We do installs, repairs, replacements and pumping. We do locat-
ing, camera work. And for the state of Iowa we’re DNR inspectors: When property is sold the
septic has to be inspected and signed off on before they can transfer a deed.
I’m at the Expo to: I’ll probably be there Wednesday through Friday. I go there for the seminars,
the education, and to see what kind of new hardware they have. I go down there to take in as
many seminars as I can and look at the equipment and see what’s changing in the industry.
My Expo experience: I would say we we’ve been going six or seven years. We’re a member of
NAWT (National Association of Wastewater Transporters Inc.) and certified for inspections and
installations, so we make sure we’re there at least every other year to get our recertification.
And we have to get CEUs for some of the other certifications we have, and that’s a great place
to get them. They do a good job down there and next year I see they’re going to Indianapolis –
that’s even closer to home. I always look forward to going down there. I also like reading the
magazines and articles, it’s always interesting to find what everybody else is up to and to
pick up a hint or tip.
Since the last time we met: We’ve just been busy doing a lot of installations – everything across the
board. Usually by the first of December we were always shut down, but we just haven’t been able
to do that. I like to take my vacations in the wintertime, but it’s been harder and harder to take
ER
TE A
R N AT I O N
much do the Expo and that’s about it.
friday Sessions
March 4, 2011
T
wo wastewater industry veterans were honored at today’s Hapchuk said he was excited to host the annual event because
National Association of Wastewater Transporters State Associa- it promotes a cooperative attitude among people in the industry.
tion Breakfast meeting, 7:30 a.m., Room B 109 of the Kentucky “We all got as far as we are by working together and learning from
Exposition Center. The breakfast is sponsored by COLE Publishing. each other,” he said.
David Hapchuk, owner of Hapchuk Inc. and Liquid Assets
Disposal, received the NAWT Excellence in Service Award. Don MACCHIO AWARD
Vermeulen, retired owner of The Meyers Company, was presented Vermeulen was presented the
the Ralph Macchio Lifetime Achievement Award. prestigious Ralph Macchio Lifetime
NAWT’s $1,000 Wm. Hapchuk Scholarship went to Megan Achievement Award by Bob Kendall
Gustafson, daughter of David Gustafson, P.E., of the University of COLE Publishing and COLE Inc.,
of Minnesota Onsite Sewage Treatment Program. sponsor of the Pumper & Cleaner
Environmental Expo International. Ver-
EXCELLENCE IN SERVICE meulen was recognized for more than
Among his industry contributions, 50 years in the industry as owner of
Hapchuk was recognized for hosting The Meyers Company in Macedon, N.Y.
NAWT’s 2010 Waste Treatment Sympo- Don Vermeulen He recently sold the company specializ-
sium at his company headquarters in ing in onsite system installation, which
Washington, Pa., and his treatment will continue to operate under the Meyers Environmental name.
facility in Wheeling, W. Va. “Don has shown a lifetime commitment to the things we all find
“In preparation for my presentation important in this industry. That’s professionalism and education,’’
for the Waste Treatment Symposium, says Rick Howe of Cape Cod Biochemical Co., who nominated
I was surprised at how forthcoming Vermeulen for the award. “Don is truly a gentleman and he really
Dave Hapchuk Dave was in providing statistical exhibits everything that we would like this industry to be. He’s raised
information regarding his business the professionalism in his business to a level we’d all like to see for
operation,’’ says Kit Rosefield of Accredited Septic Monitoring. our businesses.’’
“Attending the event, I realized how generous a person he truly is. Howe said Vermeulen has always been on the cutting edge of
It was an amazing event, much thanks to Dave.” industry technology and has continued to be involved in education
Tom Ferrero, executive director of NAWT, echoes Rosefield’s conferences, from the Pennsylvania Septage Management Associa-
sentiments. tion to the Pumper & Cleaner Expo Education Day.
“Dave has spent a lifetime supporting this industry,’’ Ferrero says. In a profile story about Vermeulen in the October 2010 issue of
“From the early days of working with his father, through his help in Onsite Installer, industry regulators praised his efforts at education.
the development and growth of the Pennsylvania Septage Manage- “Don is an innovator, applying new technologies to resolve
ment Association, and involvement with NAWT as a prime sponsor problems on difficult sites,’’ said George Barden, Canandaigua Lake
of the Wm. Hapchuk Memorial Scholarship, Dave has supported this Watershed Inspector. “He works hard to ensure that systems will per-
industry. His hosting of the NAWT Waste Treatment Symposium was form properly and are, indeed, long-term solutions. It is a privilege to
the icing on the cake. The industry owes Dave a debt of gratitude.’’ work with Don in the New York Onsite Training Network curriculum
In a story in Pumper leading up to the symposium, Hapchuk said committee. I will miss him as a co-trainer and a mentor.”
he wanted to promote the idea of pumpers building their own Heading into retirement, Vermeulen reinforced his interest in
processing plants and taking control of their disposal destiny. building industry professionalism.
“It makes you more independent. Your ability to do business isn’t “The more knowledge we can share within the industry, the
depending on someone else’s plant where they can shut you down at better we all will be, and all customer relationships will improve as a
any point,’’ Hapchuk said at the time. “Pumpers who want to do their result,” Vermeulen said in summing up his philosophy in the profile
own pre-treatment need to realize that putting these processes in story. “My career supports this.”
place is a team effort between all the players. It’s important to
have good relationships with vendors and compliance staff.’’
ROE-D-HOE COMPETITION
ATTRACTS YOUNG AND OLD
By: Ed Wodalski
A
popular addition to last year’s Pumper & Cleaner Environ- Mike Shisler, 38, was Thursday’s first competitor. A spectator at
mental Expo International, the NOWRA Roe-D-Hoe returns last year’s Louisville competition, Shisler completed the three events
for a second year – bigger and better than ever. in 2 minutes, 44 seconds.
Like last year, participants pay a $5 entry fee to test their skills in “I liked the machine. It’s real smooth and a lot of fun,” says
three events – basketball, bowling and golf. Based on the combined Shisler, owner of Able Construction in Marlinton, W.Va. “Seems like a
times for all three events, the top five contestants from Thursday and lot of people enjoy watching. We watched it last year when we were
Friday return for Saturday’s finals and the chance to take home the here and I thought I would give it a try this year.”
$1,000 first prize and champion’s buckle as well as the opportunity to
hoist the $3,000 Roe-D-Hoe championship belt, designed especially
for NOWRA by the WWF.
New this year is the $400 second prize and $100 third prize as
well as an electronic leader board providing real-time updates of the
competition. NOWRA executive director Eric Casey says videos of the
competition also will uploaded to YouTube each day.
“We have a bigger space this year and it’s going to be more fun,”
says Tom Fritts, vice president of NOWRA and Roe-D-Hoe director.
“We changed the rules a little from last year so we don’t have to
chase basketballs as much. If they knock a cone over, they’re
eliminated.”
Contestants also won’t be allowed to grab all three basketballs
in one swing, and those exceeding the combined time of the three
events of the tenth competitor will be asked to stop.
Located in NOWRA booth 5069, Friday’s competition runs from
10 a.m. to 4 p.m. with Saturday’s finals starting at 11 a.m. This
year’s finals will feature the top five participants from Thursday and
Friday as well as any state winners.
Although not an official contestant in the Roe-D-Hoe on Thursday,
6-year-old Caleb Welsford of Columbia, S.C., was possibly the
youngest-ever operator to snag a bowling pin with the tooth of his
bucket and drop it in a nearby tube.
Also among the younger contestants on Thursday was 11-year-old
Michael O’Brian of Ontario, Canada, who has been operating an
excavator since age 8.
indianapolis Skyline