Water, water everywhere! That’s what our first-ever H2O issue is all about, and it’s ready to read. Download our digital edition for free, anytime, here (or check out our fancy new version for your iPad available here or in the App store) and let the tap flow.
You’ll drink in stories about:
-Squid – it’s arguably the most sustainable ingredient in the ocean, and local fishers catch 6 million pounds a year.
-Seltzer – new counter-top carbonators may be the answer to your bubbly desires, while making your pile of empties vanish.
-Hydrofracking – chef Peter Hoffman explores the lure of “cooking with gas”—and the very real risks to our watershed. (One reader already wrote in to say “What a terrific, wonderful piece, just the best thing I have read on this entire business of hydrofracking!”).
-Catching lunch with Anita Lo – the Annisa chef rocks the rod and reel on eastern Long Island.
-Is Tap Magic? – Our science writer investigates whether city water is truly the secret to great bagels, beer and broth.
-Saratoga Springs water – how the celebrated upstate spring became a blue-bottled water source for presidents, celebrity chefs and blue bloods.
-Ice, Ice Baby – a Hell’s Kitchen family-owned business is frozen in time.
-The Peconic Bay Scallop – it was nearly lost to ugly algae, but community clean-up and scientific innovation has brought about a return of the native.
Thirsty for more? Download, then drink up. Cheers!
