Selects: NYC Water: An Engineering Marvel | Stuff You Should Know

Intro

In this episode of “Stuff You Should Know,” the hosts explore the fascinating world of NYC Water, which is considered an engineering marvel. They dive into the history, infrastructure, and unique qualities of New York City’s water system, including its renowned tap water and its role in the city’s iconic bagels and pizza.

Main Takeaways

New York City’s Water System

• New York City’s water system is considered an engineering marvel and a unique situation in the city.
• Government officials from around the world visit New York City to learn from its impressive water system.
• More than a billion gallons of water flow into New York through the taps every day, making it the largest water system in the United States.
• 90% of New York’s water is unfiltered, making it one of only five major cities in the United States to receive a waiver from the EPA.

Historical Background

• Historically, New York City had a reputation for being disease-ridden and unsanitary, with contaminated water and poor sewage management.
• Pre-New York City, water was sourced from ponds and natural springs, including a 48-acre pond called the Collect in what is now Tribeca.
• The city built the Croton reservoir to obtain clean water from outside the city.
• The Croton Reservoir and aqueduct became operational, but a great fire in 1835 devastated lower Manhattan due to a lack of water for firefighting.

The Catskill and Delaware Watersheds

• New York City’s water supply needed to accommodate the growing population, reaching over three million people by the 20th century.
• The city looked to the Catskill watershed and the Delaware watershed to provide water for the city’s reservoirs.
• The aqueduct responsible for transporting the water from the Catskills to New York is not a continuous tunnel but includes covered trenches.
• The aqueduct goes under the Hudson River and descends 1100 feet below sea level before climbing back up, all powered by gravity.

New York’s Tap Water and Its Quality

• New Yorkers often boast about their tap water being the best in the country.
• New York City tap water is celebrated and proudly served in restaurants.
• New York’s tap water undergoes extensive testing to ensure quality and safety.
• The water is ranked 13 out of 100 metro areas in the US, but it’s not literally the best water in the country.

New York Water’s Influence on Bagels and Pizza

• New York City tap water is a key ingredient in the city’s renowned bagels and pizza.
• New York’s water is naturally soft, low in calcium and magnesium, which can affect the taste of water and interact with flour when baking.
• The soft water in New York may contribute to the unique taste of New York bagels and pizza due to its composition.
• The combination of water quality, baking techniques, and other factors likely contribute to the superior taste of New York bagels and pizza.

Summary

New York City’s Water System: An Engineering Marvel

New York City’s water system is a remarkable feat of engineering, providing over a billion gallons of water to the city every day. With 90% of its water being unfiltered, New York City is one of the few major cities in the United States to receive a waiver from the EPA. The city’s water system is so impressive that government officials from around the world visit to learn from it.

A Journey Through New York’s Water History

New York City’s water history has been marked by challenges and innovations. From sourcing water from ponds and natural springs to building reservoirs and aqueducts, the city has constantly strived to provide clean water to its growing population. The construction of the Croton Reservoir and aqueduct played a crucial role in improving water access, but it wasn’t without setbacks, such as the devastating fire in 1835. The city’s quest for an expanded water supply led to the Catskill and Delaware watersheds becoming vital sources of water for New York City.

The Quality and Influence of New York’s Tap Water

New York City’s tap water is highly regarded by its residents and is proudly served in restaurants. The water undergoes extensive testing to ensure quality and safety, with over 15,000 water samples taken and analyzed annually. While it may not be the literal best water in the country, New York’s tap water is considered good quality and is consumed directly from the tap. Additionally, the unique composition of New York’s water, being naturally soft and low in calcium and magnesium, may contribute to the distinct taste of New York bagels and pizza.

Conclusion

New York City’s water system is an impressive engineering marvel that has played a crucial role in the city’s growth and development. From overcoming historical challenges to ensuring the quality and safety of its tap water, New York City continues to provide its residents with a reliable and celebrated water supply. The unique taste of New York bagels and pizza, influenced by the city’s water, adds to the cultural identity and culinary reputation of the Big Apple.