Aire Serv of the Mid-Hudson Valley - May/June 2021

Aire Serv of the Mid-Hudson Valley - May/June 2021

aireserv.com/mid-hudson-valley | 845-256-6158

COMFORT CONNECTIONS

A few instances of “false spring” may have had you believing that winter was over, but by May, there are sure signs that summertime is close by — and, more importantly, that it’s grilling season. I always enjoy grilling. Food cooked over an open flame has a distinctive flavor, and being outside while doing it isn’t too bad either. As the weather warms up and grills fire up, it seems only fitting that May is National Hamburger Month. It’s pretty hard to make a bad burger, but everyone has their own special seasonings and techniques they like to employ. Andrea and I have been using ButcherBox to source our meat, and while it’s not less expensive than store-bought meat, the quality is really good. For burgers, I like to use their ground beef seasoned with Montreal steak seasoning and Worcestershire sauce. I top my burgers with cheese, ketchup, and mustard, and you can’t go wrong with some pickles, too. Couple the burgers with grilled vegetables, and you’ve got a quintessential summer meal! I’m getting hungry just writing about it. Creating the “perfect” burger — or at least your favorite — takes time and practice to develop that expertise. The same can be said for creating or becoming a great technician. If I had to develop a recipe for a great technician, I’d start with a willingness to learn. That’s the basis for every experienced HVAC technician. Technology and industry standards develop rapidly, and as systems evolve and change or as opportunities arise to work on older models, a tech needs to be willing to adapt and learn. THE PERFECT RECIPE What Makes a Great Technician?

workspaces. An aptitude for technology will help a technician develop their skills, but HVAC systems are often located in dusty or muggy basements or crawlspaces or tucked around house corners where spiders build their webs (or wasps their nests!), so techs have to be willing to use those amazing skills in spaces that are less than ideal. Not everyone is cut out for working in those environments! Finally, a few dashes of creative problem-solving skills and a friendly demeanor will go a long way for any technician. Not every HVAC problem will have an obvious fix. Our technicians have to think on their feet or know when to ask for guidance from other team members or equipment manufacturers to provide the best service for our clients. And since our technicians are typically in our clients’ homes or offices, they have to be courteous, respectful, and friendly. It can be frustrating to fall behind on a call or be tasked with a seemingly impossible-to-fix problem, but a great tech remains calm and stays focused on helping our clients. I’m proud to be part of a super team of people who have these very “ingredients” and work together well to maximize them. As we continue to grow at Aire Serv of the Mid-Hudson Valley, our team is one of our most valuable assets — no matter what the season.

Have a happy and safe grilling season!

Jim Serra

Next up are the “spices.” Great technicians also need some level of technology intelligence and a willingness to endure uncomfortable

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THE BET THAT SPAWNED THE FILET-O-FISH SANDWICH

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Inside the McDonald’s History Books

Winters have long been brutal to mankind, often marking the start of a deadly stretch for many civilizations, but fire and ancient heating systems allowed humans to thrive in cold conditions and climates. Despite those advances, humans still struggled with cooling down warm air. In 1902, Willis Carrier invented air conditioning as a way to control the humidity problem at a New York-based printing press. His invention would eventually revolutionize the way we eat, play, and even shave. Movie Theaters and Entertainment Before air conditioning, theaters closed down for the summer because no one would THREE INDUSTRIES REVOLUTIONIZED BY AIR CONDITIONING Every day, 68 million people dine under the iconic golden arches of McDonald’s. If you’re one of them, then you’re probably intimately familiar with one of the most famous offerings on the menu after the McRib and the Big Mac: the Filet-O-Fish sandwich. This bestselling entree looks simple enough. It features a fried square of wild-caught fish nestled under a slice of American cheese and a smear of tartar sauce. But it has a contentious history. In fact, Ray Kroc, the owner of McDonald’s who was immortalized in the 2016 movie “The Founder,” didn’t want the fishy offering on the menu. It ended up there anyway for one of the oldest reasons in the world: Kroc lost a bet. The story starts back in 1962 in Cincinnati, Ohio. That year, an enterprising McDonald's franchisee named Lou Groen had a problem. His customer base was

largely Catholic and abstained from eating meat on Fridays (not to mention during Lent!), and they weren’t buying enough burgers to keep his restaurant afloat. According to the Smithsonian Magazine, on Fridays Groen pulled in just $75 per day. To combat that lack of sales, he masterminded a beef-free option, and the Filet-O-Fish sandwich was born. The problem came when Groen pitched the entree to Ray Kroc. The founder didn't approve. In a 2006 interview with Business Courier, Groen recalled Kroc’s reaction: “You’re always coming up here with a bunch of crap!” he said. “I don’t want my stores stunk up with the smell of fish.” But at the end of the day, Kroc’s motivation was profit. So the two men made a bet. On Good Friday in 1962, select McDonald's would put both the Filet-O-Fish and a different meatless option, the pineapple-centric Hula

Burger, on their menus. The entree that sold the best would stick around. Since you’ve probably dined on a Filet-O- Fish and never heard of Hula Burger, you can guess what happened. Groen sold 350 Filet-O-

Fish sandwiches. And Kroc? Well, he moved just six Hula Burgers. Fishy smell or not, the filet was there to stay.

Want to read up on more fast-food capers? Pick up the book “Drive- Thru Dreams: A Journey Through the Heart of America's Fast-Food Kingdom” by Adam Chandler. His KFC stories will blow your mind.

pay money to sweat it out like a sardine packed inside a humid building. In the early 20th century, movie theaters began adding the industrial-sized machines to their buildings to pump cool air into their cinemas. Consumers would buy a ticket just to stay cool! Movie theaters are credited with introducing modern cooling technology to the masses, and the movie industry began to boom. Manufacturing of Home Goods The industrial revolution of the 18th and 19th centuries readily provided consumers with more products, but as populations grew and technology advanced, clothing, tools, and household goods had to keep up. However, the lack of filtration and cool air in many manufacturing plants caused dust to settle and materials to become unusable. (Humidity would cause rust at early Gillette razor factories!). As air conditioners were installed in these plants, more products could be created safely and with less waste. Candy Factories Much like the manufacturers of household products, food producers have also come to rely on air conditioning. Prior to the invention of air conditioning, refrigeration technology made transportation of goods easier than ever, but producing solid chocolate bars and sweets, like marshmallows and gum, was nearly impossible in the heat. Air conditioners prevented melting and sticky messes on the factory floor, which allowed the public to get their hands on these tasty treats more regularly. Air conditioners have come a long way in 120 years, but they still need regular servicing. If you need assistance with your air conditioning unit this summer, call the experts at Aire Serv of the Mid-Hudson Valley.

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ENJOY UMMER FUN

Whether you enjoy days on the boat, like hitting the hiking trails, or prefer to relax outside in a lawn chair, long summer days practically beg us to go outside. In the midst of summer fun, there are a few dangers that lurk as we spend more time outside. Medical experts have long warned us to protect our skin by wearing a hat and sunscreen, but heat exhaustion can be just as dangerous — if not more so — than a sunburn. (Note: You should still wear sunscreen.) Heat exhaustion occurs when the body becomes overheated. This can happen when a person is exposed to heat for a long period of time and is physically exerting themselves. Often, those who suffer from heat exhaustion are also dehydrated, but those who are older, take certain medications, are overweight, or struggle to regulate their body temperatures are at a higher risk of getting heat exhaustion. The signs of heat exhaustion can vary from person to person, but there are common symptoms . These include heavy sweating, fatigue, dizziness, headaches, and nausea. Skin may feel cool or moist to the touch because the body is working overtime to stay cool. A person may also experience muscle cramps and an irregular pulse.

When left untreated or when the situation is not remedied, heat exhaustion can turn into heat stroke, a very serious condition which occurs when the body can no longer decrease its temperature. Heat stroke should be treated by a doctor immediately. The good news is that heat exhaustion is preventable and treatable. If you experience symptoms of heat exhaustion , stop what you’re doing and find a cool place to rest. Drink water or sports drinks to hydrate and replenish your body’s electrolytes. This will aid your body in staying cool. Preventing heat exhaustion is as simple as doing what you would do to treat it while you’re outside. Take breaks in cool areas and regularly drink water. (Set a reminder on your phone if you have trouble remembering!) Wear loose- fitting clothing and avoid exerting yourself at the hottest point in the day. Furthermore, never leave anyone — animal or human — in a vehicle without air conditioning. This can be deadly. Heat exhaustion can dampen summer fun, but by staying hydrated and alert to your body’s signals, you can prevent heat-related complications from impacting your summer plans!

WITHOUT HEAT EXHAUSTION RUINING THE PARTY

HAVE A LAUGH

GRILLED CORN WITH PLANT-BASED AIOLI

Inspired by SimpleVeganBlog.com

Looking for a dish that’s sure to please multiple palates? Look no further than this tasty take on grilled corn.

INGREDIENTS

• 1 tsp apple cider vinegar • Sea salt, to taste • 1/2 cup raw spinach

• 4 ears corn, unhusked • 1 clove garlic • 1/2 cup sunflower oil • 1/4 cup unsweetened soy milk

DIRECTIONS 1. In a large pot, boil the corn for 3–4 minutes. Meanwhile, preheat the grill to medium-high. 2. In a large blender or food processor, combine the garlic, oil, soy milk, vinegar, and salt, pulsing until smooth. 3. Once the aioli mixture is blended, add the spinach and blend again. 4. Drain the corn and transfer to the grill for about 10 minutes, turning as needed, until the corn is soft and brown in spots. 5. Taste the aioli, adding more salt to taste and additional milk to thin it or more oil if it's too watery. 6. Allow the corn to cool for a few minutes. Top with aioli and serve.

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392 Masten Rd. Pleasant Valley, NY 12569

845-256-6158 | aireserv.com/mid-hudson-valley INSIDE THIS ISSUE 1 2

The Perfect Recipe for Great Technicians The Bet That Spawned the Filet-O-Fish Sandwich These Industries Grew Because of Air Conditioning

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How to Avoid Heat Exhaustion This Summer

Grilled Corn with Plant-Based Aioli

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Three Tips for RVing on a Budget

BECOME A SAVVY RV USER

AND SAVE MONEY ON YOUR SUMMER ROAD TRIP

This past fall, RV manufacturers reported a 31% increase in sales compared to 2019. This was no doubt related to an effort to stave off the spread of COVID-19, which had more families opting to take road trips and camp instead of going on tropical and European vacations. While the great outdoors can be the perfect affordable backdrop for family vacations, it doesn’t come without a cost.

Once you hit 60 mph or above in your RV, your gas mileage will drop. Furthermore, you can keep your gas bill in check by sticking to trips within your state, planning your route to avoid unnecessary detours, and leaving early to miss the traffic. Each little action could make a big impact on your fuel bill.

Re-Use Items in Your Home You may have a long to-buy list for your RV, but not everything on there may be necessary. Before splurging on the latest gear, consider what you have in your home. Use old kitchen utensils and plates, cleaning supplies, bedding, and entertainment items like books and toys in your RV to save money and clear some clutter from your home. It’s a win-win! Looking for more RV tips? Check out GanderOutdoors.com or download apps like AllStay, RV Parky, and State Lines. Happy trails!

You can hit the road without your bank account taking a hit with these three must-do tips!

Stay for Free If you’re on a cross-country adventure, you will need a place to park and rest each night before continuing your adventure the next day. Rather than shelling out money every night, consider free options. Search for public land that’s part of the Bureau of Land Management or in a Wildlife Management Area that allows overnight camping. Walmart allows RV parking at no cost, but some locations pose safety concerns. To mitigate this, well- meaning RVers have listed Walmart locations with red flags. You can check them out at AllStays.com. Save on Fuel Fuel could be your biggest expense, but you can cut down on the inevitable by driving slower than 60 mph when it’s safe to do so.

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