Word broke a couple of days ago that Starbucks is planning to increase the price on select drinks, upwards of $0.30 per drink on July 12th, saying only that the increase would impact “select beverages.”
Starbucks raised its prices by 5 to 20 cents for some of its drinks in July 2015. That increase mostly impacted hot beverages.
Since 2013, Starbucks have been increasing prices every summer, including last summer’s increase of between $0.05-$0.20 on hot drinks.
Heck, they even changed their rewards program to make it a longer timeframe for purchasers of the cheapest drinks to reach their free coffee.
And, they posted a revenue of nearly $5 billion last year!
What a business model!
According to the Canadian operations, the price of a Venti coffee will increase by $0.10 in some but not all provinces, and the price of their lattes in Grande and Venti sizes will increase $0.20, again in some provinces.
In the US, Starbucks announced that their Tall, Grande and Venti-sized coffees will see a price increase of $0.10 each in most States in the country.
At this time of declining coffee prices, we can clearly see that Starbucks coffee prices are not closely tied to the price of the bean alone, but also tied to the other costs, including the stores, employment, and other items which comes with a Starbucks drink.
Had the opportunity to see the Andrew Scott Trio and their Tribute to Henry Mancini at Hugh’s Room last evening as the JAZZ.FM91’s Jazz in July Concert Series kicked off.
The Andrew Scott Trio paid homage to one of the most versatile talents in contemporary music, Henry Mancini – whom I heard a great deal of growing up because my father was a huge fan. Who doesn’t like the Pink Panther theme, Peter Gunn theme, Moon River, Breakfast at Tiffany’s or Days of Wine and Roses?
The concert was, as expected, fantastic, and I’m not just saying that because the guitarist, composer and educator, Dr. Andrew Scott is a close and personal friend of mine, but because Dr. Andy, as I call him, is a Canadian jazz icon because of his talents and knowledge of everything jazz and music in general. He has magical hands and fingers, a soothing voice and he now only wowed the crowd with his music, but with his knowledge.
Many times during the show, I wanted to sit back, close my eyes and let the music overtake me, but if I did that, I would miss the spectacle of watching Dr. Andy play.
The room was packed, the crowd was lively and very much into the music, and in awe of Andrew Scott’s immense talents.
A great time was had by all.
WWE announced the following: Jerry Lawler arrested, suspended MEMPHIS, Tenn. — Jerry Lawler was arrested at his home Friday morning by the Shelby County Sheriff’s Office in Memphis, Tenn. According to a police report, Lawler and his girlfriend, Lauryn McBride, were taken into custody and booked on alleged charges of domestic assault—bodily harm, a misdemeanor. […]
via Jerry “The King” Lawler Arrested, Suspended By WWE — WrestlingNewsBlog.com
Did you know that June 15th is National Lobster Day in the United States and possibly in Canada as well?!?
I certainly did not know that until an email came into my inbox entitled “How To Eat A Lobster”, from Executive Chef Seth Levine (Hotel Chantelle, Penthouse808 at Ravel Hotel and The Regal).
Coincidentally, Hotel Chantelle, Penthouse808 and The Regal each just re-launched their own Lobster Bakes held weekly each Wednesday – which includes 1 whole lobster, steamed little neck clams, baked red russet potatoes and farm fresh corn on the cob for a prix-fixe price (price varies among venues).
The Lobster Bakes will be taking place throughout the duration of summer.
Executive Chef Seth Levine’s Tips on How To Eat A Lobster:
- The easiest way to break down a lobster is by bending its joints backwards or twisting it out of its joints. This technique can be done with every movable part of the lobster.
- Skewer the lobster tail before cooking to keep it straight when cooking. It is easier to extract the tail meat when it’s cooked straight rather than when it’s curled.
- The leg meat is very sweet. After breaking them at their joints, eat them each like an artichoke. Hold one end with your teeth and pull the leg shells down with your fingers. Another sweet secret morsel of meat is in the tail fins- eat those similar to an artichoke as well.
- If you’re feeling adventurous, the green lobster liver is a delicacy also known as tomalley, and has some of the best flavor. Give it a try. Female lobsters may have a roe sack which turns bright red after cooking. Again, it is super flavorful and lobster lovers already know to dive right in.
- The knuckles take the most time to fish out the meat, but they are well worth it. Depending on how hard the shell is on your lobster, using crackers and a lobster pick are always your best tools of choice. The knuckles have very sharp spikes or points, so doing this with your hands can be dangerous. This is where most people end up cutting themselves when deconstructing a lobster.
- Lastly, the lobster body has hidden crevices all over. This takes the most time and effort to find them all. With smaller lobsters, the time and effort may not be worth it but on larger lobsters where the legs meet the body, you will find some delicious meat.
Enjoy your lobster on the 15th – and onward – and remember, it’s better to eat a lobster than to be in the sun without sun protection and look like a lobster.
I came across this blog post while browsing WordPress.com’s list of the most recent blog posts, and while not a woman, but very much over the age of 30, I was curious.
This post is brilliant!
I’m re-blogging it because everybody should see it and share it.
Here is the original post:
This morning, as I was perusing my Facebook timeline, I happened upon an article that a lovely friend shared. It was entitled “24 Things Women Should Stop Wearing After Age 30”, and it …
Source: 24 Things Women Over 30 Should Wear