The eco-pawprint of a pet dog is twice that of a 4.6-litre Land Cruiser driven 10,000 kilometres a year, researchers have found.

“If you have a German shepherd or similar-sized dog, for example, its impact every year is exactly the same as driving a large car around,” Brenda Vale said.

“A lot of people worry about having SUVs but they don’t worry about having Alsatians and what we are saying is, well, maybe you should be because the environmental impact … is comparable.”

In a study published in New Scientist, they calculated a medium dog eats 164 kilograms of meat and 95kg of cereals every year. It takes 43.3 square metres of land to produce 1kg of chicken a year. This means it takes 0.84 hectares to feed Fido.

They compared this with the footprint of a Toyota Land Cruiser, driven 10,000km a year, which uses 55.1 gigajoules (the energy used to build and fuel it). One hectare of land can produce 135 gigajoules a year, which means the vehicle’s eco-footprint is 0.41ha – less than half of the dog’s.

They found cats have an eco-footprint of 0.15ha – slightly less than a Volkswagen Golf. Hamsters have a footprint of 0.014ha – keeping two of them is equivalent to owning a plasma TV.

Via The Dominion Post

Apparently this is old news from an old study (2002), but that shouldn’t mean we can’t publicize the good news to men and women everywhere. Topics for follow-up research: absorption through other mucus membranes, reduction of potency (presumably by playing too much Worlds of Warcraft), and addiction (increase in potency).

Semen makes you happy. That’s the remarkable conclusion of a study comparing women whose partners wear condoms with those whose partners don’t.

The study, which is bound to provoke controversy, showed that the women who were directly exposed to semen were less depressed. The researchers think this is because mood-altering hormones in semen are absorbed through the vagina. They say they have ruled out other explanations.

From The New Scientist.

MOST recession-blighted manufacturers worry that their next order is likely to be for mothballs. Not so Scotland’s whisky makers: they are busy bringing old distilleries back to life and building new ones. The reason is not that the British are drowning their economic sorrows; it is that exports of single malts are booming. [...]

Though sales of whisky in Britain are broadly declining, consumption elsewhere has risen. In 2007 it reached 318m litres, a 15% increase on 1997, and £2.8 billion ($5.6 billion, at the exchange rates of the day), an 18% increase. Blended whiskies, it is true, faltered in 2008 but single malts forged ahead. Drinkers have got keener on the more expensive stuff (made from malted barley and generally matured for at least ten years) and less keen on grain and blended whiskies (usually kept for three). [...]

The trade association says that in 2008 and 2009 a total of about £500m will be spent building six new distilleries, bringing two old ones back into use and expanding five sites.

From The Economist UK

I moved to Manhattan in 1988, a month after my 21st birthday, and in the time between the first welcome-to-New-York Rolling Rock at a forgotten East Village bar, and my farewell pints of Bass at Milano’s on East Houston Street 10 years later, I learned many things about alcohol. Not much about life, of course — I hadn’t figured out how to make a lot of money, or find true happiness, or make a relationship work — but I did learn about drink: how to order it, how to hold it, how to leave it alone, how it could take an everyday occurrence and make it at once absurd and sublime, how to feign sobriety while walking home at 3 a.m., and how if you were at the right bar with the right bartender and the right friends, last call was merely a suggestion and the party could continue until dawn.

One lesson absent from my alcohol education, however, was how to mix a decent drink. My New York drinking years revolved largely around beer, with the occasional scotch thrown in for good measure. It wasn’t until I’d been in Seattle for five years that I finally learned how to mix a proper Manhattan, and the effect was that of a whiskey-fueled satori: the skies cleared, the universe slipped into balance, and for the first time in my life I understood the concept of bibulous beauty. Overblown? Perhaps — but liquor has a tendency to do that.

After that, the pursuit of cocktail wisdom began to consume virtually all my free time. I’d spend hours prowling eBay in pursuit of bartending manuals from the cocktail’s heyday, and began allocating a part of each paycheck to building my liquor collection from a meager couple of bottles of vodka and crème de cassis into a mighty mixological machine replete with dozens of kinds of rum, bottles of obscure liqueurs and every type of bitters I could lay my hands on. [...]

San Francisco seems to be largely populated with vermouth-making, locavore-oriented Alice Waters-style bartenders who are not only growing in number as fast as those in New York, but are taking a shot at Gotham’s title as the country’s most exciting city for cocktails.

Bartenders in Portland are deploying improvisation and experimentation that is waking up the city’s once-sleepy cocktail culture, and in Los Angeles — where for years the quality cocktail scene was mostly as glossy and devoid of substance as, well, the rest of L.A. — a growing group of die-hards is reintroducing the city to the beauty of a well-made drink, eschewing simple visual dazzle and blatant product placement in favor of drinks made with a deeper culinary comprehension.

And as I talked to bartenders and drink geeks who lived in or had visited places I haven’t in recent years, I saw that this flood of quality drinking was not confined to the West Coast: Boston bartenders are challenging Seattle for the designation of most-vibrant-yet-underappreciated bar scene in the country; a small group of Texas bartenders are preparing to make Houston an unlikely fine-drinking destination; and craft bartenders have established a beachhead in and around Washington, D.C. And in New Orleans — which hosts a convention each year for bartenders and other cocktail geeks like me — bartenders such as Chris Hannah at Arnaud’s are proving that the city’s mixological range extends well beyond Sazeracs and Hurricanes.

Continue reading at the New York Times.

Chinese people work hard because they grew up in a culture built around rice farming.

Continue Reading at the New York Times.

PS: I HAVE NO IDEA HOW TO FORMAT THIS BETTER.

I had the best Gyro of my life for lunch yesterday.  It was literally in a body shop on University Avenue after a guy flagged me down at a stoplight and said he would fix my bumper for $20.  I gave him a $20 tip because he also fixed my windshield sprayers and gave me this bomb ass Gyro that his wife had made for him.  I don’t know what was in it, but I just have to assume it was made from some kind of lamb that was weened on the blood of virgins…. or something.  I plan to crash into something today just so I can go back and get another Gyro.  I made a graph it illustrate my experience with Gyros.  Take note.  As always….. Hell yes, kids.