A brewery powered by beer.

The New York Times: Yes, it's Alaskan Amber that sports some of the most austere packaging you'll find at QFC this side of the snow shovel aisle—spartan black bottles, red box—but Alaska Brewing Co. is also apparently one of the greenest suds factories in the land. Instead of selling and shipping off its spent grain to feed livestock like so many other beer manufactures, including heavies like Anheuser-Busch, the Juneau-based brewery burns the grain via a steam boiler. In fact, the boiler—acquired, in part, thanks to a grant from the federal Rural Energy for America Program—will soon be the brewery’s main energy source. And while the system is too new to be fully operational, the company’s operations manager estimates that the boiler “will offset the company's yearly energy costs by 70 percent, which amounts to about $450,000 a year.” —James Ross Gardner

Bloomberg: A blogosphere frenzy was ignited with this article identifying 30-year-old Lynsi Torres, owner and president of In-N-Out burgers, as one of the youngest billionaires on earth. —Allecia Vermillion

My Northwest reports that Canlis—defying the wave of restaurants that are banning cameras in their dining rooms—welcomes patrons who want to photograph their food, as long as they're respectful (and flashless). 

Recently several high-end New York restaurants, including Momofuku Ko and Chef's Table at Brooklyn Fare, have instituted bans on photographs, arguing that because patrons are spending so much money, they ought to be able to enjoy their meal without being distracted by customers photographing their appetizers at the next table. 

But Brian Canlis tells My Northwest that banning photos sends a message to customers: This restaurant revolves around the chef, not the customer. "It seems like such a short sighted, ego driven, silly thing to do," he says. "You're getting in the way of people having fun." —Erica C. Barnett

The Atlantic: Here's one to read over your next Kold Draft cocktail, a fascinating account of Frederic Tudor and his early 1800s ploy to make ice a massmarket, global commodity. Nicknamed "The Ice King," Tudor almost single-handedly turned this once-luxury item into a necessity, and not without conflict: "Known for his pigheadedness as much as his marketing savvy, he revolutionized both the ice trade and the way we live... Like a drug dealer, Tudor at first gave away his ice for free, then charged once people were hooked." —Christopher Werner

Grub Street New York: Is the "flairtender" making a comeback? I'm with Jen Aniston, I don't really like to talk about my flair…but these guys really, really do. And with good reason—it's not easy to make a mojito while balancing a bottle on your forehead. —Cassandra Callan

The Bulletproof Executive: It sounds so wrong but tastes so good. Believe it or not putting coconut oil and butter in your morning coffee may be one of the best things you've done for your body in a long time. Bulletproof Executive has a tasty recipe to get you started. —Dameon Matule