Is New York tap the secret behind everything from bagels to beer?
Print Issue: March/April 2013: Issue No. 28
I envisioned stories on scallops and seltzer, irrigation and infusions.
Salt can be made in New York City, staggeringly easily.
Urban gardeners found themselves in that position in 2001, when a drought inspired the folks at GrowNYC to help them harvest a vital new crop: rain.
Last year along, the paddy produced about 30 pounds of rice, and immeasurable quantities of enlightenment.
The drink on tap at Molecule isn’t wine or beer, but pure water.
A family business frozen in time.
Tabletop toys let you make your own seltzer or soda, sans packaging.
What will it take to wean 8 million New Yorkers off bottled beverages?
Woolly Pockets help urban gardeners go vertical.
How we almost lost the Peconic Bay scallop—and why we’ve almost got it back.
In Saratoga, centuries of spring water.
