clock menu more-arrow no yes mobile

Filed under:

Starbucks Raised Prices While Everyone Was Freaking Out Post-Election

Plus, Anthony Bourdain’s turkey strategy

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Starbucks Frappuccino Hideya Hamano/Flickr

Happy day before Thanksgiving Eve. Just in case your menu’s not totally set yet, check out these recipes for roast turkey Lady Gaga-style (!!), gingerbread pie crust a la Dominique Ansel, and Ina Garten’s herb and apple bread pudding.

In today’s food news: Starbucks quietly hiked its prices, again; Martha and Snoop’s new show gets a second season; Anthony Bourdain’s controversial Thanksgiving plan; and Alton Brown hits Broadway.

— Just when you thought your Frappuccino habit couldn’t possibly get more expensive, Starbucks has raised prices again. (Cleverly, they did it right after Election Day while everyone was too busy freaking out to notice.) Prices for approximately 10 percent of the menu, including bakery items and select cold beverages, have gone up by 10 to 30 cents.

— Christmas has come early: VH1 has ordered a second season of Martha & Snoop’s Potluck Dinner Party. Now we can all rest easy knowing that more weed jokes, heavy drinking, and perfect Martha snark are just around the corner.

Anthony Bourdain’s perfect Thanksgiving strategy involves not one but two turkeys: an artfully garnished “stunt” turkey that gets presented to the table, and then a bigger backup turkey that’s already carved and ready to be served. But sustainability blog Treehugger argues this is a terrible idea, and destined to contribute to the 204 million pounds of Thanksgiving turkey that will be thrown out this year. (Frankly, roasting two turkeys sounds like a real pain in the ass anyway.)

— Alton Brown is making it on Broadway: His Eat Your Science live tour hits Manhattan’s Barrymore Theater tonight and will run there through November 27. (Tickets are as cheap as $49, if you’re willing to camp out in the rear mezzanine.)

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day