At Eddy's Restaurant in South Brook, soup is boiled, french fries crisped and pot after pot of coffee dripped for the regulars. This week, all of the cooking and brewing has been done using bottled water.
"Oh my glory to the world! We've went through hundreds of litres," said restaurant owner Wallace McKay, speaking with The Telegram Thursday afternoon.
Whether for stocks, gravies or sauces, he said, True North bottled water has been used.
The water has come in regular deliveries of collections of hefty, 18-litre bottles, lugged into the restaurant and around the kitchen by the small business owner and his staff.
The switch to spring water was required for the restaurant to stay open, after a non-consumption advisory was issued for the town's water supply Monday morning.
The order was a direct result of the failing of a tailings dam about 25 kilometres away, at the old Gullbridge copper mine site. With mine waste pouring into the local water system around 7 a.m., the town's water was put…