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Articles by Jonathan Adams

Jonathan Adams is a science writer and conservation biologist. The author of The Myth of Wild Africa, The Future of the Wild, and coeditor of Precious Heritage, he lives in Rockville, Maryland.

Featured Article

Washington Square Park.

Ed SchipulWashington Square Park.

Eddie & Sam’s Pizza in downtown Tampa, Fla., boasts “Real New York Pizza.” The distinguishing characteristic of real New York Pizza? Not the crust, the cheese, the sauce, the toppings, or even the giant, floppy slices. It’s the water. Every few months, Eddie & Sam’s brings in 1,000 gallons of water from the same Catskill springs that feed New York City’s reservoirs. Another company, the Brooklyn Water Bagel Co., with about 20 locations across the country, has gone even further. Rather than import water from Brooklyn, the company seeks to recreate the precise chemistry of New York water through a patented 14-step filtration process, and only then can the water be used to make their bagels.

All that time, money, and technology to get just the right water for pizza and bagels may seem excessive, but New Yorkers take justifiable pride in their water. Most of New York’s supply never passes through a filter and receives comparatively small doses of chlorine and fluoride.

For their high-quality and lightly-treated water, today’s New Yorkers can t... Read more