clock menu more-arrow no yes

Filed under:

Brace for the World's Biggest Starbucks; Jimmy Fallon on Chipotle's New Burger Concept

Six things to know right now

A waitress works behind the counter at the Kumrung coffee shop, one of Pyongyang's newest and popular coffee shops, in North Korea.
A waitress works behind the counter at the Kumrung coffee shop, one of Pyongyang's newest and popular coffee shops, in North Korea.
AP Photo/Eric Talmadge

Happy Wednesday, America. On this day in 1930 Twinkies went on sale for the very first time. The original flavor was not vanilla, but banana creme. Back then, two Twinkies cost just five cents; today they cost 75 cents. What a world.

— The Associated Press recently took a look at coffee culture in North Korea and discovered that though there's no Starbucks in sight, third wave coffee is very much alive in the country's capital, Pyongyang. Hand-drip, cold brew, and a full range of espresso drinks are on offer at many coffee shops around town thanks to a growing middle class that favors little daily luxuries like a fine cup of joe.

— Just after New York State passed a law guaranteeing paid parental leave, the city of San Francisco followed suit with its own, incredibly thoughtful new law. Eater SF has all the details.

— Starbucks is expanding its high-end Roastery concept into Manhattan. The coffee chain has plans to build the world's biggest Starbucks in the Meatpacking District. Over 20,000 square feet of space will be dedicated to what some are calling an Eataly of coffee.

— Brief dispatch from chef Scott Conant of Chopped fame: "I don't eat insects. I know that's a trend a lot of people are talking about, cricket flour and stuff like that as an alternative protein in the future. I have a really hard time. Crickets look too much like cockroaches, and cockroaches freak me out."

— Presented without comment, this terrible tweet:

— Finally, Jimmy Fallon shares the pros and cons of what would happen if Chipotle got into the burger business:

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day