American Science introduces climate-inspired ICE CUBE constraints! Mag promotes ending ‘unsustainable’ ice-making practices & calls for ‘climate-friendly cocktails’ • Watts Up With That?
Climate Depot’s Marc Morano: “First, they come for your energy, then meat, gas-powered cars, dishwashers, gas stoves and fireplaces, flights, pizza, and now… … YOUR ICE BLOCK! Stop the climate madness. Stop Net Zero target. Stop restricting food, ice, and meat. Stop banning gasoline-powered cars. Stop restricting pizza ovens. The climate change agenda targets every aspect of your life, and there will be no prisoners in the relentless effort to Sovietize every aspect of American life. The United States is a mistake in human history when it comes to individual rights and economic freedom. But the climate agenda is set to return America to the norms of history – to our lords.” See Economist Milton Friedman in 1999: “Free societies of the kind that we have been fortunate enough to experience in the last 100, 150 years — are a very rare exception in human history. Most people, most of history… have lived in tyranny and suffering.”
American Science: ‘Climate-friendly cocktail recipes gentle on ice’ – It takes a lot of water and energy to make negronis, manhattan and margarita. Is there anything we can do with less ice?’ – Via Amy Brady –
Excerpt: “The proper cocktail making process seems unsustainable. Is it possible to make delicious cocktails without too much ice? … [Bars] maybe [use] 200 to 300 pounds (rocks) a night or more. … “The process of making ice in bars is wasteful,” says Arnold….even a moderately busy bar requires a lot of ice to make in one night…It is a process that requires a large amount of water and considerable energy. …
Most bars aren’t going to give up ice altogether anytime soon. And cocktails aren’t unsustainable just because they require all the ice and water; they also tend to rely on ingredients shipped from far away, such as lemons and limes and alcohol from around the world. … Jennifer Colliau is a sustainability-focused cocktail nerd who designed the bar menu using as little ice as possible at The Perennial, a San Francisco restaurant that closed in 2019.
Via: Marc Morano – climate store8:47 am on July 3, 2023
First, they come for your energy, then the meat, the car, the dishwasher, the 2 and a half hour flight, then your pizza and now… YOUR STONE!
American Science: ‘Light climate-friendly cocktail recipes on ice’@RWMaloneMD
Robert W Malone MD, MS: “Who pays for a magazine like… pic.twitter.com/HD6uNzwq5U
– Marc Morano (@ClimateDepot) June 27, 2023
Robert W Malone MD, MS: “Who pays a magazine like Scientific American to write and print an article suggesting that people should give up ice as a lifestyle choice?”
https://www.scientificamerican.com/article/climate-friendly-cocktail-recipes-go-light-on-ice/
Climate-Friendly Cocktail Recipes Start Thawing – It takes a lot of water and energy to make negronis, manhattan and margarita. Is there anything we can do with less ice?
Via Amy Brady on July 1, 2023
Excerpt: Nowadays, even a moderately busy bar needs a lot of ice to get through the night. Bartenders are advised never to use the same cube twice when performing the steps of making a cocktail: chill the glassware, shake or stir, and serve the drink. It is a process that requires a considerable amount of water and energy. For years, the hospitality industry has seen diners clamoring for foods that prioritize climate-friendly practices, such as local and seasonal ingredients grown or raised with a carbon footprint in mind. . However, cocktail culture has not come under such scrutiny. As the American West experiences water scarcity and energy prices remain volatile, the protocol of proper cocktail making seems unsustainable. Is it possible to make delicious cocktails without too much ice? …
How many stones does an average bar use? According to Todd Bell, senior energy analyst at energy efficiency consulting group Frontier Energy, the amount “really depends on the activity.” It could be 200 to 300 pounds a night or more. …
“The process of making ice in bars is wasteful,” says Arnold. “It’s kind of just built in a way [bars] operate everything. The energy wasted from ice is largely due to indoor ice machines, which many—if not most—bars and restaurants use to maintain their steady supply of ice. The ice maker runs continuously until full, which can last several hours at a time. These machines vary widely in the amount of energy they use, however, depending on whether they are air or water cooled. …
Most bars aren’t going to give up ice altogether anytime soon. And cocktails aren’t unsustainable just because they require all the ice and water; they also tend to rely on ingredients shipped from far away, such as lemons and limes and alcohol from around the world. …
To reduce waste, Eve Bar ditched the ice machine for 55-pound blocks of ice, delivered to the bar by a local ice company. Eve’s bartenders pre-cut the ice cubes to “fit perfectly” into every glass used, so no ice is wasted, he said. …
Jennifer Colliau is a sustainability-focused cocktail nerd who designed the bar menu using as little ice as possible at The Perennial, a San Francisco restaurant that closed in 2019. Colliau has Read about what Arnold calls “the science of shake” and “the science of stirring” to think of ways to use less ice without affecting the flavor and texture of the cocktail.
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