James River Water Levels

Westham Gauge
Gauge Height: 12.09'
Flow: 42600 cfps

Trail Conditions: Richmond

  • Powhite is usable now! There are about 3 big trees down but the trail is dry.

Todays Tides: Richmond Locks

High Tide: 9:54am
Low Tide: 5:12pm

Twitter Feed @RichmondOutside

Instagram Feed @RichmondOutside

  • Prince Humperdinck isnt the only one who can track this
  • Maggie and Walker are back! Richmonds most famous osprey pair
  • Have you checked out the new RichmondOutside podcast? riversideoutfittersrva owner
  • Really great day working with tons of volunteers clearing Evergreen
  • Cool newish sign at the north entrance to the Belle
  • New hardware atop Belle Isle will at least make it
  • Ralph White minced no words when it came to jrps
  • Friend of the program rvatrees gets ready to climb a
  • Saw evidence of the growing controversy surrounding laruspark on a
  • The pawpaws are in along buttermilktrail They should ripen in
  • If you dont follow jamesriverpark you should The incomparable sandysdad
  • Wish I could have gotten closer to this fella to
  • Riding the wissahickon in philly is a blast every time
  • The richmondoutside road trip arrived on the potomacriver in time

Can an edible water bottle save the planet?

Scientists in London have unveiled a potentially game-changing invention in the form of a new edible water bottle. Led by Rodrigo García González (the inventor of the Hop! robo-suitcase), the team from Imperial College London believe they have found an alternative, known as Ooho, to the nearly 50 billion plastic bottles Americans use each year.

The process actually begins with the contents of the “bottle,” frozen in a sphere. That sphere is then dipped in a calcium chloride solution, which forms a gelatinous membrane around the frozen fluid not unlike the skin of an orange. The “bottle” is then dipped in a solution of brown algae extract to reinforce the structure. “The main point in manipulating the water as solid ice during the encapsulation is to make it possible to get bigger spheres and allow the calcium and algae to stay exclusively in the membrane,” González told Smithsonian Magazine.

The result, when all the frozen contents have melted, resembles a jellyfish or clear dumpling. The technique, known as spherification, has a strange history.Originally developed by Unilever as a drug-delivery system in the 1950s, it was transformed into a culinary craze by pioneering Spanish chef Ferran Adrià. Today, it’s used to create everything from fake caviar to the little juice balls in bubble tea. You can even spherify alcohol if you’re so inclined.

González and his team admit there are still a few kinks to work out, like the fact that the container can’t be closed once the membrane is pierced. Testers weren’t crazy about eating the jelly membrane, either. “The jelly texture around [the bottles] is something we are not used to yet. Not all of the reactions were positive,” he says. “Some people say that [the bottles] are like breast implants.”

See for yourself. Would you carry around a few of Oohos if it meant a drastic reduction in the number of plastic bottles polluting our environment?