New Hampshire’s lakes are more than sparkling scenery. They’re where you swim on hot July weekends, paddle at sunrise, fish with your kids, host cookouts, snap photos, and reset your brains. They’re also ecosystems, and their health is starting to wobble.

When most people picture chili production, they think sunny fields, red pods, and maybe a little sweat from the heat. But the real star of the chili industry isn’t a plant, a farmer, or even fertilizer. It’s water. Clean, filtered, properly managed water.

A new study suggests that the stuff used to disinfect tap water, chlorine vs. monochloramine, might be linked to how often people get Legionnaires’ disease. And honestly? The difference is kind of surprising.