The creators of Noori based the product on the traditional rocket stove design, which burns small-diameter wood fuel in a combustion chamber linked to an insulated vertical chimney.
It was developed by three friends who studied together on the Permaculture Design Course at the IPEMA university in Ubatuba, Brazil. Permaculture focuses on working with, rather than against nature, with the goal of integrating design and ecology.
Brazilian brand Noori aims to transport users to a time when “cooking with fire was at the core of our rituals” with its multipurpose stove, which can be used as a barbecue, a pizza oven or a fire pit.
The Noori stove comprises a curved body made from heat-resistant refractory concrete that is split into two sections. Within the stove an L-shaped enamelled pipe contains the fuel and directs heat up through the centre of the stove towards a grill surface.
“The most important thing that we do is we never shake the martini. James Bond had it all wrong,” says Scuto. Shaking it incorporates too much ice, making for a watery drink, and, if it’s a gin martini, it potentially bruises the delicate aromatics. Instead, the drink is stirred roughly 12 times—bartenders use careful discretion—with ice, which is made with filtered water and a top-of-the-line Japanese Hoshizaki ice machine. The liquor is then carefully strained into a glass. It’s “all in the hand of the masters,” says Scuto.
Perhaps more than any other cocktail, a perfect martini demands a perfect venue. It’s not for drinking on beaches or cafè patios; it’s too easy to spill if you’re not sitting down; and it should be consumed somewhere with history and grit and texture. In short, it’s best at Musso & Frank Grill. This fall the storied Hollywood steakhouse celebrates its 100th anniversary and, with it, hundreds of thousands of servings of the classic cocktail. “The whole room, the whole setup, really, makes our martini special,” says Andrea Scuto, the restaurant’s general manager and beverage director. Here, Scuto shares just what goes into Musso & Frank’s signature cocktail.
From an Aeon.co online article by Bioethicist Joona Räsänen:
Age change should be allowed when the following three conditions are met. First, the person is at risk of being discriminated against because of age. Second, the person’s body and mind are in better shape than would be expected based on the person’s chronological age (that is, the person is biologically younger than he is chronologically). Third, the person does not feel that his legal age is befitting.
Let’s say that on average you are in better shape than other people of your age. You are more able than them: quicker, sprightlier, livelier. You feel and identify as younger than your official age. However, despite all your youthful energy, you are also discriminated against because of your greater age. You cannot get a job – or, if you do, you might earn less than some of your younger coworkers simply due to your advanced years. The question is, should you be allowed to change your ‘official’ age in order to avoid this discrimination and to better match how you identify and feel?