Table Of Content
Designer Rachel Scheff used the home’s spectacular ceiling, woodwork, and stained glass as the inspirations for her fanciful, flora- and fauna-filled foyer. “It was one of my favorite rooms in the house because it was the one that had the most history preserved, and I wanted to really celebrate that,” she told AD PRO. “I wanted you to feel like you were transported to another time and place,” Scheff says. Throughout the brick building in downtown Pasadena, vintage and modern flourishes demand attention like stylistic punchlines.
How Are Icehouses Different From Convenience Stores and Bars?
A regular at the Comedy Store, the Improv and the Laugh Factory, Johnny said he and his dad always talked about opening their own club together before Jerry’s death in 2013 at 80. This article was written by Roger Mabie and originally published in the 2006 Pilot Log. Thank you to Hudson River Maritime Museum volunteer Adam Kaplan for transcribing the article. I write fiction and poetry, plus articles on literature, history, and much more besides.
The Ice House reopens in Pasadena with laughs, lofty goals and Lakers magic
Hand-painted floors were the jumping-off point for designer Amy Peltier’s soothing primary bedroom design. “It was so much work, but it turned out beautiful.” The firm wanted the space to feel “light and airy and breezy,” and incorporated fabrics and wall coverings by Thibaut in a soft color palette. Peltier and designer Marina Kelly installed an arch to divide the bedroom from the sitting area, breaking up the large space. “I really feel like the dining room is a forgotten room,” says the designer, who set out to prove how vital the space is to a home. The room is anchored by a Riva 1920 table made with the wood of a 50,000-year-old Kauri tree, which Levine surrounded with seating for 12.
ICE HOUSE (SMUD) (ICH)
Icehouses also functioned as defacto convenience stores where locals could get some simple grocery items (and other grab-and-go products like takeout beer and cigarettes). “Because the icehouse always had the ice, it made sense for them to carry other perishable goods that required refrigeration, such as milk and eggs. Of course, serving cold beer was a no-brainer, since people were always coming for other things,” says Morgan Weber, beverage director and co-owner of Eight Row Flint in Houston. Your first actual construction step will be the pouring or setting of 6″ to 12″-thick footings reaching below the frost line around the base of the proposed ice house.
They were often built near bodies of water like lakes or rivers, allowing the ice to be harvested during winter months. The ice would then be stored in the ice house, and the cool natural surroundings would help to preserve it. By 400 BCE, Persian engineers were building yakhchāls in the desert. The structure used evaporative cooling, radiative cooling, solar chimney, and diurnal heat reservoir techniques to store ice, food, and sometimes make ice.
What Exactly Is A Texas Icehouse?
A 30-foot-tall wooden tripod, which is placed in early spring on the ice upriver from the Nenana tributary each year, is connected to a clock that stops once the ice goes out. For more information on this and other electronic snow and ice melters, see Plug-in Snow Busters. Sitting in his designated booth at the back of the Legendary Room, Buss says he can’t wait to enjoy a show with the spirit of his favorite comedy fan right beside him. Holding himself to a higher standard because of his father is nothing new to Buss, who grew up in the midst of one of the world’s greatest sports dynasties. His father’s notoriously outside-the-box methods of running a team made him a genius and impossible to predict.
Shade walls
The ice would then be cut with either a handsaw or a powered saw blade into long continuous strips and then cut into large individual blocks for transport by wagon back to the ice house. Because snow on top of the ice slows freezing, it could be scraped off and piled in windrows. The origins of the ice delivery trade can be traced back to the early 19th century when ice harvesting became a viable industry. Leftovers were preserved longer, most likely to the chagrin of the children in a home, and around the same time inventors were working on creating American frozen food meals. Refrigeration techniques had been utilized by breweries and then spread to Chicago’s meat packing industry. They were using refrigerants like sulfur dioxide and methyl chloride which were harmfully impacting people who were exposed to it.
Athletes 'chill out' inside Marietta’s massive ice complex - FOX 5 Atlanta
Athletes 'chill out' inside Marietta’s massive ice complex.
Posted: Wed, 09 Aug 2023 07:00:00 GMT [source]
“We had thought, What if she actually came back to life and asked us to remodel the space? They brought in plenty of glitz and glamour befitting the Silver Queen. “We wanted to concentrate on polished nickels and polished chromes to get that silver feel back in,” he says of the fixtures, hardware, and lighting by Kohler and Kallista. Hermogeno and designer Lynette Chin brought in a mix of vintage and new furnishings in the family room, incorporating performance fabrics for durability. “[We made] sure that it was a really usable room, that it didn’t just look nice,” Hermogeno says. For a bedroom off the nursery, Carmine Sabatella wanted to create a jewel-toned escape.
Ice house (building)
This improvement in preservation methods made it possible to maintain a wider variety of perishable goods, including fruits, vegetables, dairy products, and meats. Furthermore, some ice houses utilized underground or partially underground storage. By being partially buried or located in naturally cool areas, these structures could take advantage of the cooler temperatures found underground to help keep the ice cold for longer periods. Overall, the functioning mechanism of an ice house during the 19th century revolved around insulation, underground construction, layering of ice blocks, and ventilation. These elements worked together to preserve ice for extended periods, providing a valuable cooling resource in an era before refrigeration technology became widespread.
The glowing stalactite chandeliers, electric neon art of cacti, waves and sun punctuate the walls of the California Room, the venue’s second stage. Guests pass through the red-brick walls of the revamped bar and patio area into the revived main room. Despite the club’s new mainstage set up, dubbed the Legendary Room, it still retains an intimate vibe where stand-up idols and up-and-comers have thrived on the raw energy and laughter of a working class clientele. Once again the building is outfitted with mics in the ceiling to capture the roar of one of L.A.’s loudest laughing crowds. It’s a sound new owner Johnny Buss — the oldest son of the late Lakers owner Jerry Buss — has been waiting to hear since he bought the place in 2019. As each new year turned from January to February the thickness of the ice on local ponds was a topic of conversation.
During winter, workers would cut large blocks of ice from the frozen water surface using specially designed saws. These blocks were then transported to the ice house, either by horse-drawn sleds or manually using ice tongs. In the 19th century, various methods were used to keep ice houses cold. Ice houses were built with thick walls made of materials such as stone, brick, or wood.
These walls were often packed with insulation such as sawdust, straw, or even seaweed to help preserve the cold temperature inside. The 19th century ice house served as a vital structure in preserving perishable goods and facilitating economic growth during this era. The construction of these innovative ice storage facilities revolutionized the way society approached food preservation and distribution. The importance of ice houses cannot be understated, as they allowed for the expansion of the agricultural industry and the development of urban centers. These ice storage facilities not only played a crucial role in supporting the growing demands of the population, but also contributed to the overall progress and advancement of society during the 19th century. The legacy of 19th century ice houses is a testament to human ingenuity and serves as a reminder of the transformative power of technology and innovation.
The flavors were reportedly fresher, and that was all the public needed to know. While the ice business boomed, so too did inventors who strove to create ice. Soon after Mr. Tudor suggested ice in drinks, it became more and more necessary to have it. Newspapers of the time would report that ice harvests were either plentiful or hardly there at all.
