It’s hard to know where to start with today’s Headline of the Day installment, so let’s just start with the headline itself and see where that takes us, shall we?
Starbucks’ Pumpkin Spice Latte is now going to contain real pumpkin and it’s probably going to be disgusting
Listen, don’t hold anything back, Salon.com writer Lindsay Abrams! We can tell that you have strong feelings about this. That’s good. Maybe, even, as good as … real pumpkin?
I guess I’ve been out of the loop, but I’m shocked, shocked I tell you!, to learn that there’s never been, until this fall, actual pumpkin in Starbuck’s Pumpkin Spice Lattes!
Ok, so, I’m not really shocked. Nor am I particularly bothered by the fact that there hasn’t been real pumpkin in the lattes.
After all, the phrase “pumpkin spice”, to me, very clearly refers to the spices associated with the most famous pumpkin dish of all: pumpkin pie. Pumpkin, by itself, isn’t really all that flavorful. I doubt very many people even consume real pumpkin without spices of some kind, whether it’s sweet, like pumpkin pie or pumpkin bread, or savory, like pumpkin soup or pumpkin ricotta gnocchi.
I don’t really understand attacking Starbucks — a company that is certainly attack-worthy for other reasons — for adding real pumpkin. She brands it “pandering to an ingredient-crazed consumer base”, but it’s not like this ingredient-crazed consumer base is clamoring for more artificial ingredients!
Now, Lindsay Abrams, who I might say is overall a solid writer who covers other topics, such as politics and the environment, makes a fair point about just how little real pumpkin will actually be in a Pumpkin Spice Latte. She includes the list of ingredients published by Starbucks, where “pumpkin purée” is listed as just one sub-ingredient in the “Pumpkin Spice Flavored Sauce”, which is the third overall ingredient on the list, after espresso and milk.
And yet, she loses credibility with her sarcastic addition of a photo of the pulpy inside of a pumpkin, calling it disgusting, either ignoring, or ignorant of, the fact that the flesh of the pumpkin, not the pulp, is what’s used in pumpkin purée, and that purée, by it’s very nature, has a smooth, creamy texture, perfect, right?!, for a latte.
All in all, much ado about nothing, and embarrassingly, I suppose I’ve merely added to the ado.
I can’t wait to wash down my shame with a delicious, real Pumpkin Spice Latte!