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December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review May 30, 2011 / 26 Iyar, 5771

‘The Big Thirst’ and the miracle of water

By Kathleen Parker

Kathleen Parker


http://www.JewishWorldReview.com | In a slender essay titled “Here Is New York,” E.B. White wrote about the implausibility of the great city, mentioning among other things the millions of gallons of water needed each day just so people could brush their teeth.

That was in 1948. Since then, the implausibility factor has increased thousands-fold — or at least an awful lot — a fact among many that prompted Charles Fishman to expand White’s thought in his new book, “The Big Thirst: The Secret Life and Turbulent Future of Water.”

If you read it — and you should — you will be very thirsty. And you will never flush again with the same nonchalance.

Somewhere between implausible and insane lies this little fact: The main way Americans use water at home is flushing the toilet. That is, 18.5 gallons per day per person. And the water is as pure as the drinking water that runs from our taps. Translation: 5.7 billion gallons of clean drinking water down the toilet each day.

Such numerical musings are plentiful in Fishman’s deliciously fun book. He has a way with numbers, making the inconceivable accessible. Example: The total water on the surface of the Earth makes up 0.025 percent of the mass of the planet. Or, “If Earth were the size of a Honda Odyssey minivan, the amount of water on the planet would be in a single, half-liter bottle of Poland Spring in one of the van’s 13 cup holders.”

You don’t say.

Busting water myths is one of many tools in Fishman’s tackle box. His larger purpose is to create an understanding of humanity’s relationship to water in hopes of diverting a water crisis that is, in fact, upon us. But “crisis” it need not be. From Fishman’s perch as he studies waterfalls created both by G0d and by man (not to mention families of sharks in the Las Vegas desert), water is plentiful but unappreciated and mismanaged.

Another factoid to whet your thirst: Water cannot be destroyed. In fact, every molecule of water on the planet has been here since the beginning, or about 4.4 billion years. The water you drink from a Dasani bottle very likely passed through the kidney of a dinosaur.

Here’s the really great news: You can always clean water up to make it drinkable; you can’t use it up. Almost all water problems are local and solvable and are really people problems, not water problems. And unlike other crises — economic, climate, health — solutions are at hand and affordable. Americans spend $21 billion a year on bottled water, while $29 billion is spent on maintaining and improving water infrastructure. Add to your calculation the following: The U.S. loses 7 billion gallons of drinking water a day through leaking mains.

Fishman’s immersion in water world was so exhaustive he even toted pails of water on his head with village girls in Jargali, India, just to see what it was like. Investigative journalism is rarely as entertaining as it is informative, but Fishman manages both feats. At times rhapsodic in his descriptions of the world’s truest natural wonder, he is ultimately optimistic despite his pronouncement that the Golden Age of water, free and abundant, is over.

Many nations and even some U.S. cities and towns already suffer water shortages. Forty percent of the world either doesn’t have good access or has to walk to get water. Each year, 1.8 million children die from lack of water or from tainted water. By 2050, the world’s population will have increased by 2.4 billion people. And, as Fishman notes, “They will be thirsty.”

Fishman described his optimism in an interview: “From the poorest neighborhoods of Delhi, where people make $1 a day, to the most advanced IBM factories, people are solving their water problems. They are grabbing hold and saying, we can figure this out. And they are.”

Already cities such as Las Vegas have found ways to conserve water through innovation and cooperation. Golf courses have removed large swaths of grass; mega-laundromats that wash thousands of hotel sheets daily have created technologies to clean and reuse water.

All fun aside, the purpose of Fishman’s journeys — to Australia and India, to an IBM factory in Vermont and the largest soup factory in the world in Ohio

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