Is water the next frontier in locavorism? The City Paper looks into DC Water's efforts to "make drinking tap water cool" and theorizes that this could be the next way to market restaurants. Because, after all, "If restaurants market themselves as farm-to-table, 'tap to table' doesn’t seem like that much of a stretch. That, at least, is DC Water’s hope." Bonus: the likes of Tiffany MacIsaac and Mark Furstenberg discuss the effect of DC's tap water on their baking process. [WCP]
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