FROM NOTACOMMIE

An article from the Times about how, believe it or not, tap water is cool.

“Serving our local water in reusable carafes makes more sense for the environment than manufacturing thousands of single-use glass bottles for someone to use once and throw away,” Incanto explains at its Web site.

These two Bay Area restaurants were pretty much alone in kicking the bottle habit until Alice Waters, the godmother of things organic, sustainable and local, banned bottled still water at Chez Panisse in Berkeley last year and started serving only house-made sparkling water this year.