It’s everyone’s favourite steakhouse appetizer! A delicious onion sliced to bloom, then coated and deep-fried.
You know the old stage saying from magicians: Nothing in my hat, nothing up my sleeve, and whoosh—out of the empty hat pops a rabbit, or a flapping pigeon or whistling mini-locomotive. The startled faces in the audience are the kinds of faces most people would make when told that Air Co. is making vodka out of air and water. No grain, no yeast.
When life gives you pineapples—and hundreds of millions of tons of pineapple waste—what do you do? Engineers in Singapore and Vietnam decided to turn all those scraps into something useful—insulation for their piña coladas. Not only does their new material keep drinks chilled better than many commercial coolers, but it could also offer a final resting place for the world’s pineapple waste.
For me, there’s not much better than an ice-cold coffee on a hot summer day. One problem though: if you want to sweeten your coffee you only have a few options. Option one is to use sugar, which is hard to dissolve and can result in a pile of sugar gunk at the bottom of your glass. Option two is using a store-bought coffee syrup, but those tend to be cloyingly sweet and flavored with junk.
Ketel One Vodka is partnering with Bourne & Hollingsworth in London to host a month-long indoor garden pop-up focused on sustainability. By turning used coffee grounds from Bourne & Hollingsworth’s espresso martinis into compost for an indoor garden, Ketel One aims to educate consumers about the alternative ways to reuse and recycle their coffee grounds.
