Pizza from Patsy’s in East Harlem, via Wiki Commons
By now you’ve surely heard that New York City’s pizza and bagels stand out because of our tap water. And now a New Jersey company is trying to capitalize on that widely-accepted theory by marketing a water-filtration system that can match the molecular makeup of NYC water, thereby allowing anyone anywhere to replicate our tasty dough (h/t NYP). This past Monday, the $2,890/year New York WaterMaker was unveiled at the International Pizza Expo in Las Vegas, and apparently, it already has the approval of some old-school New York pizza makers.
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New York City’s been in the grips of some unforgiving heat and humidity this summer. One of the top tips for staying healthy during such severe weather (and always) is to stay hydrated by drinking a lot of water. And the city extended hours at many of its public pools to give folks as much time as possible to cool off. But how safe is all that water you’re drinking from the tap? And with all those people crowding those huge pools, are you just jumping into a giant petri dish? Metro New York talked to Dr. Philip Landrigan, an expert in environmental medicine and public health at Mount Sinai Health System, about the safety of our water.
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Image via Peta Pixels/creative commons