Going Green in Gallons: Water and wine without wessels.

Today, I got to chatting with our amiable waiter at KGB, the spicy not the torturing one, about William Ledeuil's nifty new (1 month old) machine that "makes" bottled water (fizzy and flat), thus saving the environment all sort of polluting effects and afterwards Colette found an article in the IHT about the New York resto Sojourn serving red wine from 10 liter barrels instead of..... well you get the point. 

For historical accuracy's sake, the bag-in-box in restaurants was adopted by Christian Constant in his Les Cocottes de..... from its opening (in a terrific, groovy, made-for-him wine rack holding a dozen or so boxes) and I was introduced to the concept in 1989 by a French pal who kept his outside his kitchen window.