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Pat Shingleton: "Some Good Ice..."

2 weeks 3 days 17 hours ago Wednesday, September 06 2017 Sep 6, 2017 September 06, 2017 4:10 AM September 06, 2017 in Pat Shingleton Column
By: Pat Shingleton:
Before the advent of ice makers and ice machines, ice-cube trays were the only options to compliment a pitcher of lemonade or tea. Put the tap water into the little slots and in about two hours - cubes! The Guardian reported that Norway's second largest glacier, Vestre Svartisen, is quickly receding.  Over the past few years, a local company, Svaice, decided to harvest the glacier's ice for use in upscale bars and restaurants. Due to the reduction in the glacier, the idea is receiving resistance. Proponents of the "ice-deal" contend that 3,600 cubic meters of ice per year is negligible but environmentalists argue that energy required to transport the ice is a consequence. Ice destinations include Dubai and New York. Unlike the movie "Water Boy," the nutritional values of this type of ice cannot be identified. Developers of the idea believe that there is a market for high-end ice cubes which are denser and melt more slowly due to the intense pressure under which the ice forms. Permission has been granted to the company to extract the ice from the glacier.

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