We love mineral water. We love it at meals. We love it as a hydrating, non sugar refresher. Especially the lightly fizzy type that we find with names like San Pelligrino, Lurisia and even Perrier. We particularly like it after a night of heavy drinking, when we finally realize that we don't want to be hungover in the morning. We can polish off two whole bottles with absolute joy.
But we've seen the light, and supporting an industry that is using an immense amount of energy and many resources to get ground water from foreign countries and ship it to my home, doesn't make much sense (See this post: AT on: Local Water, Local Furniture?), so we're taking the plunge.
Oh, we're not giving up the light fizzy water we love so much, we're giving up the bottled, imported part.
Right now, we've got three bottles left. They will be the last ones we buy. In the next few weeks, we're going to figure out how to make or get local fizzy water that tastes just like the bottled type we like, and we're going to serve that at home to ourselves and to guests.
We're very excited about this small project. It's a challenge that will ultimately - we suspect - result in a cheaper more tasty servicing of our mineral water habit. AND since all global change starts locally, we're excited to be taking a green step forward at the same time.
If you have any tips about how to do this, please comment below!