For some strange reason, Scientific American still has "Scientific" in their name. "Ideological" would be way more suitable, don't you think?
After all, it's been a pretty long time since Scientific American has been about actual science as opposed to pushing ideology, specifically left-wing ideology. That makes them a great resource for progressives, but for serious people ... not so much.
Anyway, one of the causes that's closest to Scientific American's heart — other than radical LGBTQ+ and anti-biology ideology, of course — is climate change. Everything causes climate change (except for printing issues of Scientific American and not ensuring that they get recycled when readers have finished with them, apparently). And Scientific American is going to make sure all their readers know about all of them and, with any luck, ensure that those readers will feel guilty about enjoying modern conveniences that are decidedly inconvenient for the future of our planet. I'm talking, of course, about ice. You selfish bastards who like your cocktails to be cold should know what you're doing to the earth:
It takes a lot of water and energy to make negronis, manhattans and margaritas. Could we do with less ice? https://t.co/ccWWf035Jv
— Scientific American (@sciam) June 24, 2023
Let's have a very serious and scientific discussion on why your drinks should all be room-temperature.
More from Scientific American:
Today even a moderately busy bar requires a lot of ice to get through a night. Bartenders are advised never to use the same cube twice when going through the steps of making a single cocktail: chilling glassware, shaking or stirring, and serving the drink. It's a process that requires a significant 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 that are grown or raised with carbon footprints in mind. Yet cocktail culture hasn't been hit with the same scrutiny. As the American West experiences water scarcity and energy prices remain volatile, the protocol for properly made cocktails doesn't look sustainable. Is it possible to make satisfying cocktails without so much ice?
...
Most bars aren't likely to give up ice altogether anytime soon. And cocktails aren't unsustainable just because of all the ice and water they require; they also tend to rely on ingredients that are shipped from far away, such as lemons and limes and liquors from around the world. But some bartenders are reimagining how ice and other ingredients can be used more sustainably. At Eve Bar in London, a new zero-waste menu includes cocktails made with leftover ingredients from its partner restaurant, Frog. The Bone Yard martini, for instance, uses vodka redistilled with venison bones to add a “bone marrow flavor” similar to what's found in some versions of the Bloody Mary. The technique is called a fat-wash because it lends the drink a savory flavor. “Whenever a dish [at Frog] changes, a cocktail [at Eve] changes,” says Adam Handling, the chef and owner of Eve Bar.
To mitigate its waste, Eve Bar forgoes an ice-making machine for 55-pound blocks of ice, which are delivered to the bar by a local ice company. Eve's bartenders precut the block ice to “fit perfectly” in every type of glass used, he says, so that no ice gets wasted. For cocktails that traditionally call for the use of crushed ice, such as tiki drinks, the bar uses liquid nitrogen instead. “We don't use crushed ice at all,” Handling says.
Well, aren't you special.
— Adam Singer (@AdamSinger) June 27, 2023
It's probably bait, but who cares? It's still stupid and embarrassing and anti-scientific for Scientific American and we should still call them out for being stupid and embarrassing and anti-scientific. Being environmentally conscious doesn't mean trying to suck every last drop of joy out of life, but you'd never know that from reading Scientific American. I barely ever use ice, personally, but that's not because of environmental concerns, and I'm sure as hell not gonna try to make someone else feel guilty for wanting to enjoy a cold cocktail. Good Lord. This crap is so stupid and it makes me want to go out and start putting ice in everything, just to spite these dipsticks.
REMINDER: The climate cult wants to make your life WORSE.
— Steve Guest (@SteveGuest) June 27, 2023
Now they are targeting iced beverages. https://t.co/au37bRG61X
Yeah, well, screw those guys.
No.
— Lady Hecate ⚫️ (@hecate40) June 27, 2023
No
— ⚡️Erick Brockway⚡️ (@erickbrockway) June 27, 2023
Not just no, but hell no.
— JGinWV (@JGinWV) June 27, 2023
What Gordon said.
They'll have to pry it from my Very cold dead hands. 😵🤣
— EpikWalrus (@EpikWalrus) June 27, 2023
That goes for me, too. And I don't even like alcohol. I just want to stick it to Scientific American.
To be honest. It takes a lot of energy to publish bad science magazines too.
— T. L. (@TakingHisTime) June 27, 2023
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Related:
Forget the end of the world; Scientific American says climate change is affecting soccer now
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