white castle tries a different color on for size - green!
white castle, how can i explain how much i love you? we’ve been through so much together - sleepless nights in college when i found solace in your deliciously steamed slyders, a bad batch of clam strips that i eventually overcame and a fender bender caused by my fervor for your chicken rings (can you believe that the guy understood that i was in a rush to get to white castle and drove away with no questions asked?).
you’re america’s oldest burger chain, and you’ve stayed in the game because you know how to evolve. i’m proud of you for your recent switch to 100% recycled crave cases and sacks and encourage you to keep up the good work. don’t be discouraged by people who might call the move greenwashing. you were able to overcome the public’s hesitancy to eat ground beef in the 20s with your sparklingly immaculate towers of white, and kept them coming back for more with your juicy little burgers and unwaveringly crunchy onion rings.
in case anyone is interested, white castle also takes the following steps to conserve energy and reduce waste:
they have been committed to reusing and recycling the outer bun cartons since 1965.
the company has used duro-last white roofing for new restaurant construction since 1992. duro-last reflects over 86% of the sun’s energy, reducing energy costs. duro-last is a charter partner in the energy star roof products program, sponsored by the u.s. environmental protection agency.
white castle recycles thousands of pounds of metal each year and approximately 1200 pounds of recyclable plastics per year.
led lighting used in 55 white castle restaurant locations reduced co2 by 948 tons per year. each unit retrofit reduces co2 emissions by 17 tons per year.annual electricity savings is $2,550 per store from an investment of approximately $10,000 per store.
plans are underway for more environmentally responsible initiatives including storm water bioretention and use of more green building materials in the construction of restaurant buildings.
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recession stew
with my impending last day of work looming over me, my survival instincts have finally kicked in. gone are the days of multi-cheese purchases at murray’s. i’ll be sticking with kraft singles for the time being, or maybe even america’s choice (cringe).
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luckily, my favorite soup in the world, corned beef and cabbage stew, is also cheap as heck. a simple analysis proves that this brokeman’s broth is actually cheaper than an item off of the mcdonald’s dollar menu. behold:
cabbage (chopped up into big chunks): $1.29
corned beef: $1.89 for a can
noodles (wide, elbow or orrechiette): i purchased mine for 98¢, but they’ll usually run you a good $1.29 so let’s just use that figure
water: free
salt & pepper: free (from mcdonald’s when i stopped in there to ogle the dollar menu)
fill a large pot with 6 cups of water and bring to boil. then drop in the cabbage. after 3 minutes, drop in the pasta and cook for as long as the package specifies. lastly, drop in the corned beef, season with salt and pepper and cook for another 3 minutes.
the total comes out to $4.47, but will feed 6 people. 75¢ a head!
if you want to be really fancy, you can drop in some mini mozzarella balls or tofu.
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why is this a site?
swyyne has always been an experiment for me. with all of the other super eco sites out there, i've been feeling like i want to contribute something just a bit different. so for now, here are my random musings.
look for stuff
feed yourself