Born of Ice - Day in the life of an iceman

Edmonton cocktail lovers, bartenders, and home mixologists—your search for premium cocktail ice in Edmonton ends today. Columbia Ice is thrilled to announce that columbiaice.ca now delivers crystal clear ice Edmonton trusts, including the city’s most sought-after shapes for perfect drinks. Whether you’re shaking up classics on Whyte Ave, hosting in Windermere, or running a bar in Old Strathcona, we’ve got the clear ice cubes Edmonton bars and homes demand. Cocktail ice Now Available Online with Delivery Across the Edmonton Area: 2" Square Ice Cubes – The gold standard for cocktail ice Edmonton whiskey enthusiasts love. Slow-melting, bar-quality clarity. King Cubes, 2.5" x 2" x 2" – Oversized clear king cubes Edmonton bartenders swear by. Zero dilution, maximum chill. Perfect for Negronis, Old Fashioneds, or Japanese highballs. Collins Spears, 5" x 1.5" x 1.5" – Elegant clear Collins spears Edmonton —designed for tall glasses. Elevate you...

When you grab a handful of cylindrical ice tubes from a bag or watch them tumble into your drink at a restaurant, you might not think about the engineering marvel behind them. Tube ice—those hollow, uniform cylinders—is a staple in industries from hospitality to packaged ice production, and machines like Vogt’s tube ice makers have been perfecting the process since the 1930s. But how exactly do these commercial powerhouses turn water into those sleek, hollow tubes? Let’s break down the fascinating mechanics of tube ice makers and explore why they’ve become an industry standard. The Basics of Tube Ice Tube ice is distinct for its shape: a cylinder with a hollow core, typically 1–2 inches long and varying in diameter (often 7/8" to 1-1/2"). This design offers a high surface area for rapid cooling, making it ideal for beverages, food preservation, and industrial uses like concrete cooling. Unlike cube or flake ice, tube ice is produced in a specialized process that Vogt pioneere...

Packaged ice might seem like a modern convenience, but its story in Canada stretches back over a century, rooted in ingenuity, natural resources, and a growing demand for cold refreshment. From harvesting ice off pristine lakes to producing crystal-clear cubes in state-of-the-art facilities, the history of packaged ice manufacturing in Canada reflects both the nation’s environmental bounty and its evolving industrial prowess. Let’s explore how this frosty industry took shape and solidified its place in Canadian life. The Early Days: Harvesting Nature’s Ice In the late 19th century, long before refrigeration technology reached the masses, Canadians turned to their frozen landscapes for ice. One of the earliest pioneers was James Fairhead, who founded the Springwater Ice Company in 1876 near Lake Simcoe, Ontario. Drawn by the lake’s famously pure water, Fairhead and his crew cut ice blocks during winter, storing them in sawdust-insulated sheds for summer use. This natural ice was sold to...

Ice might seem like a humble ingredient in the world of cocktails, but its journey from natural rarity to barroom staple is a fascinating tale of innovation, culture, and science. Today, we take for granted the clinking cubes or crystal-clear spheres in our drinks, but the story of cocktail ice spans centuries and continents, transforming how we enjoy a well-mixed beverage. Let’s dive into the chilly history of this unsung hero of mixology. The Pre-Ice Era: Cocktails Without the Chill Before ice became a cocktail cornerstone, mixed drinks were a simpler affair. In the 17th and 18th centuries, cocktails—or their precursors like punches and toddies—were served at room temperature or warmed over a fire. Spirits, sugar, water, and bitters defined the earliest known cocktail recipe from 1806, published in *The Balance and Columbian Repository*. Cooling a drink wasn’t an option for most, as ice was a luxury reserved for nature’s whims or the ultra-wealthy who could afford to harvest and stor...

Last year, I faced a difficult situation when an employee struggled with suicidal thoughts. The lack of formal training on handling mental health in the workplace became glaringly apparent. I had to navigate these challenges on the fly, relying on instinct and limited resources. As our company has grown, so too has the need for a clear policy and action plan around mental health. I've been brainstorming ideas, and I'm leaning towards a collaborative approach within our leadership team. When an employee's mental health is a concern, we would create a "cocoon of support" – offering positive interactions, a listening ear, and small acts of kindness. However, there are limits to what an employer can do. Questions arise about appropriate actions and boundaries. When is it necessary to involve emergency services or professional help? How do we balance support with maintaining professional boundaries? I've encountered situations where I had to make difficult decision...

Picture this: a bartender drops a crystal-clear, perfectly square ice cube into your drink. It clinks against the glass, melts slowly, and keeps your cocktail crisp without watering it down. That’s the magic of Kold-Draft ice machines—a name that’s been synonymous with top-tier ice for nearly 70 years. Born in Erie, Pennsylvania, Kold-Draft didn’t just make ice; they redefined it, turning a basic necessity into a craft. Let’s take a frosty trip through the history of Kold-Draft ice machines and see how they froze their way into legend. The Cool Beginnings: 1950s Erie Kold-Draft’s story starts in 1955, in the industrial heart of Erie, Pennsylvania. The company sprang from the Schramm family, whose roots were in Schramm, Inc., a business known since 1900 for building rugged air compressors and pumps. After World War II, with refrigeration tech booming, the Schramm crew spotted a new opportunity. Why not use their engineering chops to tackle ice? Thus, Kold-Draft was born—a name that no...