Born of Ice - Day in the life of an iceman

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...

Nestled in the industrial heart of Acheson, just west of Edmonton, Columbia Ice stands as a local gem in Alberta’s ice supply scene. This small, family-oriented business has been chilling drinks, supporting events, and even aiding construction projects for over two decades. In a province known for its extremes—blistering summers and bone-chilling winters—Columbia Ice has carved out a niche by delivering frozen reliability to businesses and residents alike. Let’s dive into the story of this Acheson-based operation and why it’s more than just another ice supplier. A Cool Start in 2002 Columbia Ice kicked off in 2002, founded by Peter Boyco as an offshoot of his liquor distribution business in Edmonton. The idea was simple yet brilliant: provide premium packaged ice to gas stations, liquor stores, and resorts around the capital region. Alberta’s hot summers and bustling festival culture made it a ripe market, and Boyco saw an opportunity to fill a gap with quality and service. Starting ...

When you pop an ice cube into your drink or marvel at a perfectly chilled dessert, you might not think about the engineering behind it. But for over 85 years, Vogt Ice has been a name synonymous with ice-making innovation. From its game-changing invention in 1938 to its global reach today, the Vogt ice maker’s history is a cool tale of ingenuity, durability, and a relentless pursuit of quality. Let’s crack open the story of how Vogt turned ice into an art form—and a science. The Spark of a New Era The Vogt ice maker story begins in Louisville, Kentucky, with the Henry Vogt Machine Company, a firm already known for crafting heavy-duty industrial equipment by the early 20th century. Founded in 1880 by German immigrant Henry Vogt, the company had built a reputation for forging everything from steam engines to valves. But in 1938, Vogt engineers took a bold leap into uncharted territory: they invented the world’s first automatic sized ice machine, dubbed the Tube-Ice Machine. Before thi...

In the heart of Quebec’s Estrie region, where rolling hills meet crisp winters, one company has turned ice into a hot commodity. Estrie Glace, based in Magog, isn’t just keeping drinks cold—they’re a major supplier shaping daily life and big projects across Estrie and Montérégie. From convenience store coolers to massive construction sites, this family-run business has spent over two decades proving that ice is more than just frozen water—it’s a vital resource. Let’s chill out and explore what makes Estrie Glace a standout in the region. A Frozen Legacy Begins Estrie Glace’s story started over 25 years ago, rooted in the Eastern Townships’ knack for turning natural assets into something practical. While the exact founding date is a bit hazy (think of it like ice fog clearing over Lake Memphrémagog), the company has been a steady presence since the late 1990s or early 2000s. What began as a modest operation has grown into one of eastern Canada’s biggest ice producers, thanks to a mix ...

Concrete is the backbone of modern construction—bridges, skyscrapers, and sidewalks all rely on its strength and durability. But did you know that something as simple as Columbia Ice can play a key role in making concrete even harder? It might sound counterintuitive, but this chilly technique is a fascinating example of science at work in the building industry. Let’s dive into how it works and why it matters. The Heat of the Matter When concrete is mixed, it’s not just a passive pile of cement, sand, and gravel. It’s a chemical reaction in motion. The key player here is cement, which reacts with water in a process called hydration. This reaction binds the ingredients together and gives concrete its strength over time. But there’s a catch: hydration generates heat—sometimes a lot of it, especially in large pours like dams or thick foundations. If the concrete gets too hot while it cures, bad things can happen. Excessive heat can cause the concrete to expand and then contract as it co...

In the bustling heart of Toronto, where summers sizzle and winters bite, one company has been keeping things frosty for over three decades: The Iceman. Since its founding in 1987, this family-run business has grown from a humble ice supplier into the city’s go-to source for all things frozen—packaged ice, dry ice, ice machines, and the beat cocktail ice in leaf nation. Located at 782 Adelaide Street West, The Iceman isn’t just a business; it’s a Toronto institution that’s weathered changing times and tastes to remain a vital part of the Greater Toronto Area (GTA). Let’s chill out and explore their story. A Frozen Foundation in 1987 The Iceman was born in the spring of 1987, the brainchild of founder John Silva. At the time, Toronto’s hospitality industry—restaurants, bars, and hotels—was crying out for reliable ice options. Silva saw the gap and seized the opportunity, planting his fledgling company smack in the middle of downtown Toronto. What started as a modest packaged ice operatio...

Arctic Glacier, a name synonymous with packaged ice across North America, has a rich history that spans over a century, beginning in the frigid winters of Winnipeg, Manitoba. What started as a modest Canadian operation harvesting ice from the Red River has evolved into a powerhouse in the packaged ice industry, now under American ownership . This transformation is a tale of entrepreneurial spirit, strategic expansion, financial turbulence, and a pivotal shift across borders. Let’s dive into how Arctic Glacier went from a Canadian-owned enterprise to an American-owned company. The Canadian Beginnings: A Legacy Forged in Ice Arctic Glacier’s story begins in 1882 with the founding of The Arctic Ice Company by Charles H. McNaughton in Winnipeg. Armed with two horses, a couple of wagons, and an icehouse, McNaughton and his partner James S. Nicholson carved out a business by cutting ice from the Red River, insulating it with sawdust, and delivering it to local residents. This was a quinte...

There’s nothing worse than reaching for a beer only to find it’s warm. Whether you Forgot to stock the fridge or just brought a fresh pack home, you don’t have to wait an hour for that crisp, cold perfection. With a simple trick using Columbia Ice, salt, and water, you can chill your beer in minutes. This method isn’t just fast—it’s science in action. Let’s break down how to do it and why it works. The Method: Ice-Salt-Water Bath Here’s what you’ll need: A large bowl, bucket, or cooler (big enough to submerge your beers) Ice (enough to surround the cans or bottles) (Columbia Ice is the only Canadian owned ice company in Alberta.) Water (to fill the container) Salt (a generous handful—table salt or rock salt works fine) Alberta Craft Beer (cans chill faster than bottles due to their thin aluminum walls) Steps: Fill your container halfway with ice. Add cold water until the ice is just covered. Sprinkle in about 1/4 to 1/2 cup of salt (depending on the size of your container) and ...