Products to help you drink more H2O

Are you drinking enough water? Chances are, you’re not—and a reusable water bottle can help. But finding the right one is a tall order! Consumer Reports experts checked out reusable water bottles, and we provide the lowdown on the best kind for kids, the gym, and everything in between.

You want a water bottle that makes it easy to stay hydrated. So Consumer Reports looked at a lot of different bottles and a lot of different key factors, like whether a bottle leaked and how easy it was to clean and tote around. We also assessed how it handles drops and falls.

“Easy to clean” is relative—it could mean that the bottle is dishwasher-safe or that it just doesn’t have a lot of pieces with hard-to-reach areas.

Related | Consumer Reports: Best Water Bottles for Kids

Take the 14-ounce CamelBak Eddy+, $15: It’s completely leakproof and spillproof, thanks to a straw piece that doesn’t detach. But that piece is a bit more challenging to clean.

If that’s a deal breaker, the budget-friendly 14-ounce Contigo Trekker Kids, $12 for a two-pack, strikes the right balance between kid-friendly and easy-to-clean.

If durability is your main concern, look no further than the Yeti Ramblers. Both the 12-ounce Rambler Jr., $25, and the 18-ounce Rambler, $30, are almost indestructible, keep drinks cold for more than 36 hours, and are super-easy to clean.

The Yeti is a pretty solid and heavy water bottle, so if you have smaller kids or you want something that’s really easy to tote around or take to the gym, you might want to consider something lighter.

For example, the 24-ounce Hydro Flask Wide Mouth With Straw Lid, $40, weighs less than a pound, keeps your water cold, and fits perfectly into most cup holders.

If ice-cold water isn’t a top priority, Consumer Reports says you can save some money and score the 26-ounce Sundried Water Bottle for $6. It has a silicone mouthpiece that’s easy to drink from and clean.

For those who are into bicycling, Consumer Reports also checked out water bottles designed to fit into a bike’s water bottle cage. You want to make sure the bottle fits snugly in the cage but not so snugly that it’s hard to grab while you’re in motion. A bottle that’s lightweight and insulated makes the journey more pleasant, too.

All Consumer Reports material Copyright 2022 Consumer Reports, Inc. ALL RIGHTS RESERVED. Consumer Reports is a not-for-profit organization which accepts no advertising. It has no commercial relationship with any advertiser or sponsor on this site. For more information visit consumer.org.… Read More

Opinion: ‘Drink Schlitz or I’ll kill you’ ad campaign is suddenly relevant again

Editor’s Note: Bill Carter, a media analyst for CNN, covered the television industry for The New York Times for 25 years. He has written four books on TV, including “The Late Shift: Letterman, Leno, and the Network Battle for the Night” and “The War for Late Night: When Leno Went Early and Television Went Crazy.” The views expressed in this commentary are his own. Read more opinions on CNN.



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When I was in college in the 1970s, my friends and I frequently bought a case of Schlitz beer to fuel a weekend of socializing.

Bill Carter headshot

Courtesy Bill Carter

It was a popular choice, not because it was “the beer that Milwaukee is famous for,” as it boasted, but because it was relatively cheap, and actually had a pleasant, and pretty distinct, lager taste.

But by the late 1970s, people were buying cans of Schlitz and literally spitting it out. The taste had – inexplicably to many consumers – turned to garbage, even though stronger words were used at the time. According to beer historian Martyn Cornell, it seems what happened was directly tied to a decision by the beer’s maker, the Joseph Schlitz Brewing Company, to incrementally change some ingredients and accelerate the brewing process, which in turn altered the taste.

It got so bad that after droves of consumers had bolted for Budweiser, Miller Lite or Coors, Schlitz launched an infamous ad campaign in which actors playing Schlitz drinkers – a boxer, a lumberjack with a hungry cougar – threatened to punch you out or have you mauled and eaten for lunch if you dared take away the “gusto” of a mug of Schlitz. These became some of the most memorable commercials in TV history, nicknamed the “Drink Schlitz or I’ll Kill You” campaign.

If you’re a young beer drinker, you likely have never even heard of the Joseph Schlitz Brewing Company, because since 1982 it has been resting in peace in the dustbin of history. (You can buy something called Schlitz some places today, a recreation of the old formula, but it’s now brewed by Pabst.)

This is not a fable. This really happened. A company, once actually the leading brand in its field, came under new management, which made a conscious decision – in pursuit of bigger market share and profits – that amounted to sabotaging its own product. And was rewarded by going out of business.

Is there a reason to now recount this cautionary tale in American business schools?

Well, has anyone noticed an immensely popular brand experiencing a divisive public upheaval that has left many of its users contemplating abandoning the brand because they can’t tolerate its taste anymore?

Yes, I’m referring to Twitter.

Of course, Twitter is not beer, though it can be intoxicating. (Also not safe when driving.)

But Twitter does have new management, and a leader who seems to have set a course to radically alter its ingredients; and yes, a significant portion of its loyal consumer base has become frustrated and unhappy.

This is anecdotally evident on Twitter itself, where many long-time users have publicly lamented, some of billionaire owner Elon Musk’s moves (like opening the site to posters previously banned for things like glorifying violence). There’s also an unmistakable increase in slurs and hate speech, according to researchers from Montclair State, who found hate speech increased within the hours after Musk’s takeover; and the personal attacks on some prominent posters by the CEO himself.

Unlike beer, though, Twitter is not exactly a product, but a cultural and informational force, one that impacts the national (and international) discourse, and even helps shape world events. And Schlitz drinkers, unlike millions of consumers of Twitter, do not have some extremely available and widely consumed alternatives sitting right there on the shelf (or freezer).

Indeed, that’s certainly one major reason there doesn’t seem to have been anything close to a mass exodus – yet – from Twitter by those repelled by the turn it seems to be taking. Several options have attracted users looking for alternatives – sites like Post.News, Mastodon and Hive Social – but those trying out those platforms might be hedging their batches by keeping their Twitter accounts open, possibly hoping what they like about Twitter will somehow survive the current upheaval. NPR critic Eric Deggans recently tweeted that he is “not ceding anything – a social media network or country – to people whose values ​​I don’t respect without a fight.” And Alexander Windman recently said in an interview with MSNBC that he wouldn’t be “intimidated off Twitter.”

This means it’s highly unlikely that Twitter is reserving a spot next to Schlitz in the Hall of Fame of Business Collapses, even despite the fact that several companies have paused advertising on the platform. New research from the firm

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Staff shortages see UK restaurants struggling to cope with Christmas season | restaurants

Turning down party bookings over the Christmas period is the last thing a restaurant owner wants to do. But that is the harsh reality for the Rattle Owl, an independent restaurant featured in the Michelin Guidewhich, like the vast majority of hospitality businesses, is suffering from a shortage of staff and having to make compromises.

“We used to be able to do 26 (people for a Christmas party booking) but we absolutely can’t do that now. The max we can do now is 10,” said the York restaurant’s owner, Clarrie O’Callaghan.

The shortage means that anyone who called to make a reservation for a larger number of people has already turned away.

“Independent restaurants are all in the same boat: we’re having to limit numbers to ensure customers get the best service.”

The restaurant has five chefs and six front-of-house staff, but needs one or two more chefs and two more front-of-house workers. It is not alone in suffering what is being called an “existential threat” to the hospitality industry.

London celebrity chef Jason Atherton last month said he will have to close restaurants in the new year because a third of his posts at his restaurants are vacant. Tom Kerridge, Rick Stein, Angela Hartnett and Raymond Blanc have also all raised their voices in support of training and recruiting more hospitality workers.

Other restaurants are making compromises over who they hire. One restaurateur said they were training front-of-house staff to do kitchen work, which is not ideal, as well as hiring international students, who are allowed to work 20 hours a week.

Last month, a group of hospitality organizations wrote to the Secretary of State for Work and Pensions calling for “urgent intervention” in what was becoming a “perfect storm” that would force businesses to close.

In the joint letter to Mel Stride MP, UK Hospitality, the British Beer and Pub Association (BBPA), British Institute of Innkeeping (BII), the Institute of Hospitality and charity Springboard, wrote that the recruitment crisis was causing “an existential threat to our industry”.

“This is not a problem facing just one type of venue or hospitality business, it is a universal issue, and it is critical because brilliant, passionate people are the lifeblood of hospitality,” the letter said.

Emma McClarkin, chief executive of the BBPA, said the vacancy rate in the hospitality sector stands at 11%, compared to the UK average of 4%, and this is costing the industry £22bn a year.

“It is stark that hospitality is struggling to attract the people we need,” she said. “Obviously, we’ve always had a problem getting enough chefs in the kitchen. That was the case even pre-pandemic, but now we’re struggling to even get people to come in to do front of the house; it was never a problem before. And this is going to have an impact on Christmas.”

McClarkin said that during the pandemic many staff from overseas left and had not returned, this was especially the case with EU workers, who no longer had freedom of movement to the UK.

She said the uncertainty caused by the various lockdowns, where businesses were forced to close at short notice, had also seen staff leave the industry.

“We’re seeing people who also moved away (from the industry) because they were worried about long-term security. So they’ve gone off to work for, maybe, Amazon or a delivery company, or maybe work in a supermarket or retail environment, where they feel that they are able to sustain an income.”

The organization estimates that pubs are losing 16% of sales because of staff shortages.

“It’s the difference between a business making it and not making it. That’s how difficult it is. We’re in a ‘cost of doing business’ crisis, as well as a cost of living crisis.”

Pubs are now closing at a rate of 50 a month, compared to 30 a month at the beginning of the year. Last month, it was revealed that restaurant closures increased by 60% after the pandemic, with 1,567 insolvencies over 2021-22, up from 984 during 2020-21, according to a study by the consultancy Mazars. The figure includes 453 over the past three months, up from 395 in the previous quarter.

McClarkin said: “We’re expecting that to get worse over the coming months, so we really need to have a great Christmas.”

The hospitality industry is running a joint campaign called Hospitality Rising to encourage people to take up jobs in pubs, bars, restaurants and cafes. McClarkin said: “A job in a pub is not just a stop gap, it’s an opportunity to progress quickly into a long career where you have a lot of fun. There’s never a boring moment in hospitality.”

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