Grey Water

Sam dances in our kitchen, where we have a water cooler and watering can for sprinkling clean, filtered cooler water for dust mitigation.

We practice extreme minimization of grey water, with evaporation & disposal. We have a long-term camp policy that grey water is to be radically minimized: no showers, no traditional dish-washing, any foods that need to be boiled in water should be multiple use (i.e., reuse boiled pasta water for heating Tasty Bites packages). When we clean dishes and kitchen scraps, we use a spray bottle system: one for soapy water, one for plain water. A couple of squirts and a paper towel are used to clean the dish and catch all liquid and food waste. The paper towel is then placed into our burnables bag: natural burlap bags reused from a local brewery. The bag is secured in the sun, where it dries out during the week. The same goes for minimal grey water like teeth-brushing: we brush our teeth over the burnables bag, using a paper towel if needed to catch the grey water for evaporation. Among the absorbent burnable materials, the moisture is absorbed and evaporated in the burlap bag before being burned on a burnables fire platform on playa. Through this method, we only burn on average 2-3 burlap bags for a camp of ~40 people.

Grey water that is not naturally evaporated is collected in jugs to be disposed of off-playa. Typically only one or two gallons of this other-wise undisposed of grey water is created in a camp of ~40 people.

Our most significant source of grey water is melted ice in coolers. We have a camp watering can for this purpose. Clean cooler water, filtered of any food particles is sprinkled across the playa for dust mitigation.

We maintain a highly insulated “supercooler” built with recycled materials to keep our ice cold for much longer than a standard cooler, minimizing ice waste, and cooler waste water. Individuals and our bar use ice from this cooler only as needed, so that our ice keeps for much longer than if immediately divided among many smaller coolers.