We proudly present our featured speakers with fine Sonoma County wines.

 


FOURTH QUARTER 2014 PROGRAMS


 

Friday, November 21, 2014, WATER: THE VANISHING NECESSITY,  Sylvia Lee, Director of the Water Program, Skoll Global Threat Fund

 

Noon, Flamingo Hotel

2777 Fourth Street, Santa Rosa

 

Members: $26; Non-members: $31  

Reservations deadline 11/14

 

As populations increase and economies get wealthier, water needs increase. Experts estimate a 40 percent gap between global water supply and demand by 2030. Climate change is already profoundly impacting water availability and distribution.

 

Over 260 river basins -- home to over 40 percent of world population -- are shared by two or more countries. If water resources are poorly managed, food and energy production declines. Combined with poverty, social tensions, and weak leadership and institutions, water challenges produce social disruptions, causing state instability and regional tension. Examples are already evident between Ethiopia and Egypt, India and Pakistan, Tajikistan and Uzbekistan, and China and its Mekong neighbors. In each case, an upstream country plans to build hydropower and irrigation structures, negatively impacting the downstream country.

 

Prior to 15 years experience in the water sector, Sylvia Lee worked at the World Bank in Nepal, focusing on trans-boundary water issues and climate change adaptation and resilience building. She led the Water Initiative at the World Economic Forum. Sylvia is an engineering graduate of the Massachusetts Institute of Technology and McGill University.

 

 


 

Thursday, December 4, 2014, THE NEW SULTAN: Erdogan and the Future of Turkish Politics, Ryan Gingeras, Ph.D., Associate Professor, Department of National Security Affairs, Naval Postgraduate School, Monterey, California

 

7:30 p.m., Spring Lake Village Auditorium

5555 Montgomery Drive

 

Members & SLV: free; Visitors: $5

 

 

Recep Tayyip Erdogan has been elected president of Turkey, outmaneuvering his two opponents. Dr. Gingeras will discuss Erdogan and the critical elements of Turkey's past and important prospects for the country's future in the greater Middle East.

 

Ryan Gingeras is the author of several books on the history of the Ottoman Empire and the Republic of Turkey. His latest book is entitled Heroin, Organized Crime and the Making of Modern Turkey, published by Oxford University Press in 2014. He has published numerous articles on a wide variety of topics related to violence, organized crime, and politics in the Middle East, the Caucasus, and the Balkans. He received his doctorate in history from the University of Toronto and is conversant in German, Turkish, Albanian, Macedonian, and Spanish. While a native of New York City, he has called California his home for most his life.

 


 

 

For reservations, make checks payable to WACSC and send to World Affairs Council, PO Box 1433, Santa Rosa, CA 95402.

Reminder!
We have a great corporate sponsor, Spring Lake Village, please support them at every opportunity.

Reservation and Cancellation Policies.

Luncheon and Annual Dinner reservations have become increasingly popular and are filling our venue capacities more rapidly than ever. While this is greatly appreciated by the WACSC Management Board, it requires the implementation of some practical controls, as follows:


Reservations must be cut off one week before the date of the event. If your reservation is received after the published deadline it will be returned and your name will be placed on a waiting list.

Cancellations will be honored if you call us at 707-573-6014, at least 48 hours before the event. This same number can be used to ask questions about WACSC programs and policies. You will receive a refund in the mail. If you need to cancel less than 48 hours before the event we cannot issue a refund because your meal will be charged to the Council. Cancellations made before the 48 hour deadline may allow members on a waiting list to attend.


No Doggie Bag policy applies to two of our meal venues: Fountaingrove Inn and the Hilton Hotel. This is their food safety rule; not ours.


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