Globe and Mail features ‘magical’ water
Can water be a magical ingredient?
AWARE News Network
Today’s Globe and Mail has an article by Jon Sufrin about water, on page 7 of the Pursuits section. He looks at how the properties of good water, like that flowing from artesian wells in Springwater (and Tiny, Oro-Medonte and Tay) can improve our food, drink and well-being.
He leads with an interview with William Shotyk, of the University of Alberta. Shotyk tells him: “This water is a miracle of science. You will not find better water on the planet.”
As Shotyk has been saying for two decades, and as we know – we local residents and the thousands who drive every year to get their water from the ‘flow’ on County Road 27 north of Elmvale – our water is the best.
Violet and Leslie Mokri from Waubashene are interviewed at the flow, and Chris Etzinger, owner of the Elmvale Bakery, tells the Globe the water makes noticeably better bread.
Sufrin examines a host of products, some that are actually made with this water, from the aquifer recharged by the Simcoe Uplands Moraine, and others where manufacturers go the extra mile to find sources of good water.
He touches on the woes of residents like Tiny’s Bonnie Pigeon, who suspects the activity of the nearby quarry is responsible for the siltation of her well, “leading her, other locals and Shotyk to believe that the pristine water is under threat.
‘This water is an intelligence test for our society,’ Shotyk says. ‘If we’re intelligent, we’ll be drinking this water for generations to come.'”