Instant Alert: A water scientist explains why New York bagels and pizza are one-of-a-kind

MANAGE SUBSCRIPTIONS   |   UNSUBSCRIBE   |   VIEW ONLINE   A water scientist explains why New York bagels and pizza are one-of-a-kind by Emma Fierberg on Dec 30, 2016, 4:29 PM Shawn Fisher, a hydrologist with the USGS, explains why the chemistry of New York water affects the chemistry of our bagel and pizza dough. Follow BI Video: On Twitter   Share the latest business news with your network:    Email sent to:   |   Manage your email preferences   |   Unsubscribe Terms of Service   |   Privacy Policy Business Insider. 150 Fifth Avenue, New York, NY 10011