As some one who has worked extensively with wine. I gotta say you have the wrong idea. You claim not to be snobby, but this is the stock snob take. The one that misses the forest for the trees.

A yes. Indefensible point.

In an article, and my comment about wine. A product commonly canned.

With shrimp a lot of it comes down to the species. The white and tiger shrimp typically farmed are kinda bland. But it can also be the processing.

People most places will only see farmed. As it’s significantly cheaper and its significantly more available.

Frozen wild shrimp travel just as well as frozen farmed so you can find better wild caught pretty much anywhere and some stores make it a point to stock it.

And nothing about sustainability.

I wouldn’t even give them 50% accurate. Maybe in lab conditions with some pretty strict standards and very simple questions.

All these things do is detect a bunch of physiological reactions, and assume they represent stress. That that stress can be consistently tied to lying.

I mean if you’re being pedantic a cafe mocha is a latte with chocolate syrup or coco powder added.

Yup. There are only one or two White Castles I will go to in the world.

Your article literally describes the process for lining a can to contain the most corrosive thing that’s likely to be in a can.

An that liner burns off during recycling. And represents vastly leas plastic use than any plastic packaging. While the weight difference between aluminum and any other package more than offsets the very small amount of plastic involved vs glass.

Finally, QR codes just seem lazy.

Definitely seen that with traditional QR codes in the one place they tended to pop up. Ads.

Boxes are old hat.

Cans are where it’s at. Similar emissions savings based on size and format. But a box, formally a BIB (bag in box), makes significant use of single use plastic in the lining bag.

I’m kinda giggling at the base concept here. Down to familiarity.

Here’s my problem with “QR menus.”

The very article above is wrong. I work in the alcohol business. Never met a distiller, alcohol rep, spirits expert who would tell you 2 years on a whiskey.

The window you have to drink that pappy is decades.

The window you have to drink that pappy is decades.

Already exist. There’s commercial systems that use electric pumps, better seals. Some even purge with nitrogen. But there’s oxygen dissolved in the wine after open that would take considerable hoops to remove. So you’re getting weeks. Nothing will return it to the unopened state. 

Beyond that once opened air/oxygen becomes dissolved in the wine. The pump can not remove that. That takes purging with inert gas, time, and considerable shaking.