Water Issue: March-April 2013
I envisioned stories on scallops and seltzer, irrigation and infusions.
March/April 2013: Issue No. 28
NYC Sea Salt: How Two Friends Founded an Urban Salt Farm
Salt can be made in New York City, staggeringly easily.
Urban Gardens Harvest a Valuable New Crop: Rain
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.
Just Add Water: Rice Grows on Randall’s Island
Last year along, the paddy produced about 30 pounds of rice, and immeasurable quantities of enlightenment.
A Café That Serves Only Water
The drink on tap at Molecule isn’t wine or beer, but pure water.
United City Ice Cube: Four Generations of Hell’s Kitchen History
A family business frozen in time.
Why Soda Makers Are Becoming a Must-Have Kitchen Appliance
Tabletop toys let you make your own seltzer or soda, sans packaging.
Tapping into Tap: Can Bloomberg Convince New Yorkers To Give Up Bottled Water?
What will it take to wean 8 million New Yorkers off bottled beverages?
Plant Pocket Gardens Grow On NYC Schools
Woolly Pockets help urban gardeners go vertical.
Peconic Bay Scallops Come Back From the Brink of Extinction
How we almost lost the Peconic Bay scallop—and why we’ve almost got it back.
Velvet Underground: America’s Love Affair With Saratoga Spring Water
In Saratoga, centuries of spring water.
How to Eat 50 Pounds of Fish
You’ve caught a mess of highly perishable fish. Now what?
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