Posts Tagged ‘Work’

 

Bag-in-Box dispenser; chillers; aerator
 
Publications and other media are bombarded with unsolicited product samples from suppliers seeking publicity. As the North American wine business has surged, so has the flood of innovative “accessories” intended to enhance the drinking experience and enrich their inventors/promoters.

While some of these gizmos look like foolish or overpriced trinkets, others at least appear to have practical application. Wines & Vines editors evaluated a few recent entrants last week.

Most striking is the Boxxle: A sleek countertop container that dispenses bag-in-box wines while dispensing with the actual box. Designed and produced by Tripp Middleton, a former banker in North Carolina, the Boxxle would be especially useful for on-premise, by-the-glass sales.

First described in our October 2011 print edition, the Boxxle “came out in spurts,” according to Middleton. Seeking perfection for his vision, the fledgling inventor took time to refine and retool the Boxxle, which is manufactured in China.

“We really just started pushing in the last month,” he said. Already more than 200 of the devices have been sold through Boxxle website, Amazon.com and deals with Wine Enthusiast and Preferred Living.

Middleton is negotiating with distributors in Tennessee and on the West Coast, and, he said, has heard “a lot of interest from wineries themselves, plus wine and spirits distributors to the restaurant and bar industry.” His sales goal for this year is 10,000 units, a figure he considers doable.

Boxxle has a non-skid base and stainless steel/black exterior. Unlike conventional 3L bag-in-box packages where the spout at the bottom demands placement at the edge of a shelf, Boxxle dispenses the wine from the top: Even a tall glass fits under the spigot for a clean and easy pour.

Middleton believes the growing demand for on-premise by-the-glass service will fuel his sales. Any 3-liter BiB package can easily fit inside, where a spring-loaded dispensing devise pushes the remaining wine up and out. This helps ensure an oxygen-free environment that preserves wine for a month or longer and allows every last drop to be poured out as the package is depleted.

Middleton hopes that wine producers or distributors will begin to provide the Boxxle as a premium or an add-on to top on-premise clients. He said he can provide custom, peel-off, self-stick labels to identify the wine brand and varietal in commercial settings. He also hopes to tap winery tasting rooms, although it’s the rare winery that serves tasting room pours from BiB packages.
Read on …

Exercise and alcohol.

Exercise and alcohol.

 

Alcohol in your system is detrimental to any kind of fitness activity (except maybe on the dance floor). Here’s how booze wreaks havoc on your regimen.

 

1. Slower Recovery
Hard workouts drain the glycogen stores (carbs stored in the liver and muscles) and leave your muscle tissue in need of repair. “Pouring alcohol into your system as soon as you finish stalls the recovery process,” says Tavis Piattoly, R.D. High levels of alcohol displace the carbs, leaving your stores still 50 percent lower than normal even eight hours later, according to one study. Sip or snack on a combo of muscle-repairing protein and carbs (think low-fat chocolate milk or peanut butter on whole-wheat crackers) before tipping back.

2. Packed-On Fat
When booze is on board, your body, besides having to deal with the surplus of calories, prioritizes metabolizing the alcohol over burning fat and carbs. Alcohol also breaks down amino acids and stores them as fat. “For some reason this process is most pronounced in the thighs and glutes,” says Piattoly. “Excessive alcohol consumption really chews up muscle in those areas.” It also increases levels of cortisol (a stress hormone), which further encourages fat storage, particularly in your midsection.
Read on …