Dinner on April 25th
PROGRAM: Bill Getz, Professional Dowser
Bill began dowsing at age 4, when a dowser came to locate a water source for his parents' restaurant in Central NY. Being curious, Bill watched the dowser as he did his work. He then picked up the Y shaped branch and got reaction over the water vein. The dowser, seeing this, then spent time teaching him the basics of dowsing. Nine years later, Bill had the opportunity to apply his gift. A local farmer was hand pumping over 500 gallons of water a day from the restaurant well to water his cows during a dry summer. Bill offered his services and successfully dowsed a shallow well site for him. Both the restaurant and farm wells are still producing water for their current owners.