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Sneaky Recycling at the Mini-Bar

We usually feel it’s a crime to fail to recycle plastic bottles, but not always, as in this funny-but-not-funny case of felonious recycling and abuse of “fresh sink water” spotted by our pal  “Eagle-eye Jim”:

Where There’s a Will, There’s a Way to Avoid Minibar Charges

from hotelchatter.com…(readers were asked) to tell him about their fave minibar beverage experience. Sandwiched between the “minibars are stupid and expensive” and “minibars are lousy places for wine” comments, we noticed someone has responded with this:

Im ashamed but its too dam [sic] funny that i woke up in a drunk daze after a wedding and drank this whole Evian in the room then looked in the morning at the paper attached to the neck saying if bottle consumed, room will be charged 7.50 so i filled that shit up with some fresh sink water and used a lighter to seal that cap back on haha..

Here, we bottled water boycotters can have a good hearty laugh, while the bottled water holdouts can feel slightly uneasy. Whatever your opinion on tap water, I bet this might convince you to consider the merits of “fresh sink water!”

Photo: No, it’s NOT the actual bottle portrayed in the story, but one from mrjojo on Flickr. There is no evidence that this incident took place (or didn’t take place!) at Marriott.

Water 2.0: Make it Yourself

I know, I know, you’d never purchase just plain bottled water, but you crave that special energizing-oxidizing-ginger-ginseng-koalaberry flavor only available wrapped in plastic!

Fret no more, now you can have your tap water and flavor it too. There’s just one caveat, it may involve some preparation as they are “crafted with the care of sophisticated cocktails.” Ms. Bazs, one of our favorite quality-minded style-mavens, tips us to this entry at www.tastingtable.com:

Water 2.0
A new book elevates the most essential beverage

We applauded ourselves when we switched from canned soda to flavored water, but then we read that these colorful elixirs are just as loaded with sugar and artificial ingredients (not to mention their carbon footprints). Plus they’re expensive. Now what?

Thanks to a new book, you now can make healthy flavored waters at home. Cool Waters, by New York-based food stylist Brian Preston-Campbell, contains 50 recipes for water-based drinks that are full of all-natural ingredients.

Crafted with the care of sophisticated cocktails, the recipes range from post-workout quenchers to complex, food-friendly pairings, including the antioxidant-rich Wet/Dry, a berry-flavored drink made exclusively with dried fruit. It’s become our new predinner drink for nights when wine is out of the question.

Military Edition: Water Emergency Week Day 3

The “Greatest Generation” lived in a world of cans, not bottles. During World War II and for decades after, emergency water was provided in grey cans that were used by the military, as stock for civil defense shelters and for provisioning life boats. Some obvious disadvantages were weight and short shelf life due to corrosion and can materials leeching into the water. (Were can openers provided for life rafts?)

Collectors of all-kinds-of-random-stuff will appreciate knowing that these cans pop up with some regularity on ebay.

Makes those wasteful bottles look better, hey? Today’s military issue “emergency water” is packaged in 4 oz. flexible pouches which are easy to move in bulk and have a 5 year shelf life.

Not that the pouch has in any way replaced the bottle. Because pallet-loads of bottled water are expedient to package and ship in large quantities, the pouch is reserved for specific emergency situations, like a survival kit for a life raft. Bottles are movin’ out in this 2005 pic from slagheap on Flickr. Here, U.S. Navy Seabees organize bottled water for distribution in Biloxi, Mississippi in the aftermath of Hurricane Katrina.

I Wooden Drink This

We don’t need to tell you, again, to read labels, do we? Daniel did, and discovered that his water was bottled by an Indian plywood company. (Photo from his Picasa album India May 2008.) Some might like the subtle oak-y aroma!

But it’s certified, right?! JAS-ANZ is the government-appointed accreditation body for Australia and New Zealand. A search at their website produces zero results for this company.