{"id":5549,"date":"2012-02-22T18:00:38","date_gmt":"2012-02-22T23:00:38","guid":{"rendered":"http:\/\/blogs.northcountrypublicradio.org\/inbox\/?p=5549"},"modified":"2012-02-21T15:01:21","modified_gmt":"2012-02-21T20:01:21","slug":"the-art-and-sport-of-ice-carving","status":"publish","type":"post","link":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/2012\/02\/22\/the-art-and-sport-of-ice-carving\/","title":{"rendered":"The art and sport of ice carving"},"content":{"rendered":"
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Ice Palace from Quebec Winter Carnival 2009. Source: Shapiros10, Wikipedia Commons<\/p><\/div>\n

Ice carving is practiced all around the world (think hotels, restaurants and weddings). But it comes into full glory in the cold places where ice can be used to build an entire hotel<\/a>, a winter palace<\/a> or large works of art<\/a>.<\/p>\n

Kenny Hayden has a background in architecture, restaurants and athletic endeavors. For the past 15 years, he’s also been an ice sculptor. The Ottawa Citizen’s Bruce Deachman has a nice profile in words and photos, as can be seen here<\/a>.<\/p>\n

Here’s Hayden’s take on the demands of the activity:<\/p>\n

\u201cI\u2019ve ice-carved out here when it\u2019s minus-30,\u201d he says, \u201cand I can tell you that\u2019s no fun. When you\u2019re here 12 hours one day, 15 hours another day, that\u2019s a long time to be outside in minus-20 degree or colder weather.<\/p>\n

\u201cIt\u2019s tough,\u201d he adds. \u201cI\u2019ve played a lot of sports \u2014 I ran 15 marathons and have been an active guy my whole life, and this is one of the toughest sports. After eight hours outside lifting these tools, dragging around 300-pounds blocks of ice and lifting them up … by the end of the day, you\u2019re dragging your knuckles on the ground, and when you hit that couch or bed, it\u2019s not sleeping, it\u2019s passing out.”<\/p><\/blockquote>\n

Ugh, sounds brutal!<\/p>\n

All the more to appreciate while admiring what these artists produce.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ice carving is practiced all around the world (think hotels, restaurants and weddings). But it […]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[21,4863,6648,6645,6647,6646,1079],"_links":{"self":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/posts\/5549"}],"collection":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/comments?post=5549"}],"version-history":[{"count":1,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/posts\/5549\/revisions"}],"predecessor-version":[{"id":5560,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/posts\/5549\/revisions\/5560"}],"wp:attachment":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/media?parent=5549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/categories?post=5549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/tags?post=5549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}