It's All About the Water
We argue a lot about which element in the production of agave spirits contributes most to the flavor of that spirit: the agave itself; where that agave was grown and what grew around it; the cooking process; the yeast that converts the sugar to alcohol, or the mezcalero who oversees the decisions
Air from there pollutes right here!
Professor Meredith Hastings and PHD candidate Emily Joyce of Brown University's Department of Earth, Environmental and Planetary Sciences, discuss the implications of several recent studies on how rising levels of nitrogen and ammonium are affecting national waterways and coastal areas to their
PFAS: From the Farmer that Sounded the Alarm to Today’s Data
“These chemicals are not emerging, it’s our awareness that’s emerging,” Robert Bilott says. Bilott, a lawyer who exposed the fact that DuPont had been polluting the environment and drinking water with “forever chemicals” for decades—deserves credit for that fact.
“WATER, WATER everywhere, and not a drop to drink!”- The soaking wet WATER episode!!
Argh babe-a-rinos! You’re parched and tired, and you’ve come to the right place! This week Bretton and Z are going to drench you with all the water facts and tips that your poor shriveled up kidneys can handle! Sparkling or still, hot or cold, red or blue, and let’s NOT forget Crystal Light!!