"One hundred years ago, mountain water from the Catskills began flowing into the cupped hands of New York City.
Since those days, New Yorkers have come to take their water for granted, boasting that what comes out of the tap is 'the champagne of drinking water.'"
From the April 1, 2016, New York Times article, Why New York City's Waterworks Works. Written by Emily S. Reub.
No comments:
Post a Comment