The Rise of Tap Water

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We recently stopped drinking bottled water from Italy when it occurred to us (why did it take so long?) that as we sit and complain about the state of the environment and the amount of fuel we depend on to bring us our precious luxury items from abroad, that drinking foreign water, packaged up in a heavy glass bottle or yucky plastic, just wasn't smart. And a few trend-setting restaurants around the country think so too. According to an article in the New York Times yesterday (Fighting the Tide, a Few Restaurants Tilt to Tap Water, May 30, 2007), Chez Panisse in Berkeley, Del Posto in NYC, and others have banned bottled water in their establishments. Alice Waters, the owner of Chez Panisse, decided that her restaurant should not only serves still water from the tap, but that it should offer it's own house-made sparkling water.

We love it. If you live in a place like NYC, where the tap water is great, and even better filtered, we invite you to join us in our commitment to cut bottled water out of our diets.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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