I want to let you know about an important milestone in our recycling journey. Earlier this month, we completed a six-week pilot project that – for the first time – proved our used paper cups can be recycled into new paper cups.
To make this happen, we collaborated with International Paper, our largest cup supplier, and Mississippi River Pulp LLC, the company that produces post-consumer recycled fiber (PCF) for our paper cups. While the PCF for our current paper cups is made from office paper, the PCF used for the pilot project contains used cup material.
This advancement brings us one step closer to our goal of ensuring that 100% of our cups are reusable or recyclable by 2015. By “recyclable,” we’re not just talking about the cup design, but the ability for local communities to collect, haul and process our cups for recycling. We want customers to be able to recycle single-use cups in our stores, in their homes and workplaces, and in public spaces. While some communities already recycle our cups, most don’t have the right infrastructure in place – and that’s what we’re aiming to influence.
“As a chef, I always look for new ways to reinvent classic recipes,” says chef Paul McCullough, owner of Paul’s Kitchen Catering in Los Angeles, Calif. He recently shared a recipe with us that uses Starbucks® Natural Fusions Cinnamon so we wanted to share it with you!
Paul’s recipe reinvents the traditional French toast recipe, turning the conventional dish into a beautiful, brunch-worthy Cinnamon Croissant French Toast. Enjoy!
Cinnamon Croissant French Toast
- 4 croissants cut in half
- Egg mixture (4 eggs, 1/2 cup half and half, 1/2 cup Starbucks® Natural Fusions Cinnamon brewed double-strength)
- 4 tablespoons salted butter
- Topping (1 cup real maple syrup, 1/4 cup brewed Starbucks® Natural Fusions Cinnamon (optional), 2 medium pears, sliced thin)
The day after Thanksgiving, bustling groups of shoppers, parade-goers and Pike Place Market tourists kept our downtown Seattle Starbucks humming all morning long. As I was preparing dozens of holiday beverage samples, a couple of baristas working alongside me shared their enthusiasm for our Tazo® Joy™ tea but surprise that it doesn’t smell like the holidays.
“I really like it but was expecting it to have cinnamon, cloves or some other spices”, one barista explained. “Me too, though I thought it should have minty notes,” another continued.
While our traditional holiday tea may not have these traditional holiday scents, it is one of my all-time favorites. It brings a perfect balance to what can otherwise be a really busy time of year. I love it for its medium body, its peachy smooth flavor, aromas of burnt caramel and brown sugar, and how well it goes with a little food and delightful conversation.
The framework for music this time of year is constructed around mid-20th century fare written by composers who penned tunes made famous by Frank Sinatra, Bing Crosby, Ella Fitzgerald and so forth. Your Irving Berlin, your Mel Tormé, your J. Fred Coots. (And, man, they don’t make names like they used to, do they?) That’s the kind of Christmas music, that prevalent sound you can find on our seasonal compilations, like this year’s Sleigh Ride Side by Side.
But, of course, the holiday songbook has many chapters, ranging from secular to non-secular, ancient hymns to batty novelties. You like bagpipes? Help yourself. Want something a bit sunnier? Transport yourself to Hawaii.
It was a fun journey bringing vanilla, caramel and cinnamon to a cup of coffee in Starbucks® Natural Fusions. I want to share how each of those flavors means something special to me, starting with intense, smooth, sweet caramel!
There are different types of caramel and forms that it can come in, plus it can be made with different ingredients that change the flavor. Most of the time you see caramel used in sweet goods. The caramel flavor of the food or beverage is dependent on the point of caramelization reached. It depends on if you are looking for more of a burned-sugar flavor or a caramel flavor with sweet softness. When I dream of caramel, it is always as a bowl of rich vanilla ice cream with a thick drizzle of some salty buttery caramel sauce poured on top.
During the holidays, I’m finding the aroma of cinnamon everywhere from my coffee cup to my kitchen. Like most people, its aroma makes me very happy. It reminds me of the holidays and brings on a joyful emotion. Cinnamon can add a subtle spice, or it can bring some real heat that you feel in your mouth. I find Cinnamon is fun to play with in the kitchen, as it can be used in both sweet and savory dishes. And cinnamon can add character whether you use a lot of it or just a hint: I double the amount of cinnamon when I make pumpkin pie to give it extra spiciness, and I just add a dash when I’m cooking up some stir-fry to add flavor depth.
Christmas has many memories for me – the childhood ones are glowing, happy thoughts of tinsel-decked trees, crisp New England air with the chance of snow, and the delightful anticipation of Christmas morning’s presents.
Now as a working adult living in a Seattle condo, I enjoy the milder Northwestern winters and have a small tree that isn’t any higher than my waist – but I still love the season, especially since I can now enjoy a cup of spiced eggnog or mulled wine with my holiday dinners.
There’s only one aspect of the holidays that has been a major downgrade from when I was a child, and that can be summed up in a single word: travel. With my entire family living on the other side of the country, I inevitably get on a plane every year right in the heart of the busiest travel season. I’ve encountered every conceivable delay: snow storms, plane trouble, inexplicably canceled flights, missed connections and on and on.
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