Once a month, Susan Chipman drives to a mountainside spring that burbles from the ground in North Vancouver and fills four 20-litre containers with water to use for drinking and cooking. When full, each container weighs 20 kg. Chipman lives on the top floor of a three-storey walk-up apartment in Vancouver. Her building has running water, of course, supplied and sourced by Metro Vancouver from protected reservoirs even higher up in the North Shore Mountains. But it lacks an elevator. So, she hauls her water jugs up the stairs, one in each hand for balance. “It’s a bit of a chore in the true sense of the word, but it’s worth it, I think.” Chipman says she was hooked from the first sip. She tasted it and thought, “OK, this is real water.”