Starbucks: The Price You Pay

Students and faculty weigh in on the monetary indulgence of their Starbucks drinks

By Erin Post

The benefits of having a chain coffee store located in the Learning Resource Center at County College of Morris may be offset by its prices.

The prices at the LRC Café, which serves Starbucks drinks, versus an actual Starbucks chain store, do vary. One of the most popular drinks — a White Chocolate Mocha — is $3.75 for a Tall at the Morristown Starbucks chain store location, whereas it is $3.99 at CCM.

Because of the Starbucks prices on the CCM campus, some students did have to rationalize buying multiple Starbucks drinks on campus. “It is a little expensive and I have to ration it over the semester. I would pay more if I had to,” said Tarra Frawley, a non-matriculated student at CCM. “The fancier stuff could be cheaper. The thing that bothers me the most is that you can’t use gift cards.”

Other students shared the same opinions as Frawley and did not seem to mind the prices of their drinks, such as Jacinta Courter, an interior design major at CCM. “My drink was okay – good not great. I thought it was tasty, so I was okay paying $3.99 for it,” Courter said. “I wish it was free, but I know that wouldn’t happen.”  

While some enjoy the deliciousness of a Starbucks beverage, others prefer a different brand altogether. Professor David Pallant, a communication professor at CCM, said, “I normally go to Dunkin. I like their prices better.” When asked if he would pay more for his drinks, he said, “Absolutely no!”

College students cannot be separated from their coffee, and that is increasingly true. According to a 2014 study by the NPD Group, a national organization that tracks trends in eating and drinking habits, from 2002 to 2012, there was an increase by 14 percent of 18 to 24 year olds drinking coffee.  

It could be that college students are willing to pay more for their Starbucks because of their beloved caffeine boosts.  The NPD Group reported that this age segment is turning to coffee as their pick-me-up of choice.  The Center for Science in the Public Interest, a consumer advocacy group, reports that a 16-ounce Grande at Starbucks contains 330 mg of caffeine.   

All in all, the prices for Starbucks drinks may not be a problem for many college students, as long as they get their caffeine fix.


Vegan Options near CCM

Senior Layout Editor

Upon walking into the Cohen Cafeteria, valued County College of Morris students are greeted with the smells and sights of cheesy chicken quesadillas, deli meat subs made fresh to order from Quizno’s, and of course, their famous fried chicken fingers.

As a vegan, this is a nightmare.

Fear not, fellow vegans! We mustn’t go hungry while commuting to CCM and enduring a possible three-hour break in between classes. Whether you feel like fast food, healthier fare, or a relaxing sit-down meal, there are several options surrounding our campus with fulfilling, delicious, cruelty-free foods!

On Rt. 10 across from the Ledgewood mall, stands tall the local Taco Bell, whose tall tables and stools have catered to many a broke teenager stocking up on the Fire Sauce to throw in their glove boxes. Who would have thought that Taco Bell would actually be quite the oasis for vegans? Not I, but when I found these tips and tricks, things became a little bit easier when it came to the accessibility of fast food:

  • When ordering a Crunchwrap Supreme, simply ask for it to be fresco style (which replaces the cheese and sour cream with pico de gallo– delicious!) and ask for beans instead of beef. Luckily, the refried beans at Taco Bell are vegan! This is great for when you’re really hungry on a shoestring budget!
  • Alternatively, the 7 Layer Burrito has all the staples of a classic burrito while still being completely vegan! This is already meatless, so all you have to do is ask for it fresco style.
  • If you’re just feeling a small, salty snack, opt for the chips and salsa or guacamole. All vegan, no problem.
  • Sweet tooth gnawing away at your tastebuds? Surprisingly enough, the Cinnatwists are vegan! Anyone on a cruelty-free diet knows how hard it is to find something sweet without dairy or eggs, so this is truly a gift from the Vegan Gods.

Alternatively, if you’re prepared to spend a little extra money on some quality vegan fare, Chipotle at the Rockaway Mall is the place to go. The beans, rice, salsas, and guacamole are all, of course, vegan, so ask for the veggies or sofritas and you’ve got a meal! (Pro-tip: if you get veggies, guacamole comes free!)

If spice and flare aren’t your thing but you still need something on the go, try Subway! I know, I know, a vegetable sandwich sounds pretty lame, but many of the sauces offered are surprisingly vegan!

  • Order a vegetable sandwich on either Hearty Italian, Italian, or Sourdough bread, then go crazy with veggies! If your local Subway claims any of the veggies are not vegan, turn around and run as fast as you can.
  • As far as the sauces go, you can chose from yellow and deli brown mustard, oil, vinegar (not vinaigrette!), sweet onion sauce (which is my personal favorite) or the fat-free Italian dressing.

One of the hardest things to give up after going vegan was pizza, but when I found out that Domino’s has options free of animal products, you’d better believe I put Pizza Maker Pete to work and had him fire up his virtual oven.

  • The thin crust pizza is 100% vegan, as well as the regular sauce, so request extra sauce and you’ve got a good starting point for your veggie pizza.
  • Go crazy with any of the vegetables! My personal favorite is to do extra onions, mushrooms, and pineapple, but other veggies include banana peppers, green peppers, spinach, black olives, jalapeno peppers, roasted red peppers, and diced tomatoes.
  • Surprisingly, a lot of the dipping cups are vegan, so add flare to your thin crust veggie pizza with garlic and BBQ dipping sauces.

The best part is, you can order straight to campus!

However, if you don’t mind spending a little extra money and feel like sitting down to a nice dinner off campus after a long day of classes, my number one suggestion for vegan fare within the vicinity is the Loving Hut. Don’t get it confused with Pizza Hut– this vegan chain restaurant carries several options including classic veggie and tofu burgers, sandwiches, sushi, “fish” dishes, pizza, desserts, you name it! Because Loving Hut is strictly a vegan restaurant, there are no tips or tricks when it comes to ordering, but I will list a couple of my favorite appetizers and dishes.

  • To start, the steamed dumplings are totally satisfying with a variety of flavors, and are perfect if you’re craving something really hearty. The California roll is also a great substitute if you’re missing that Americanized Japanese treat.
  • As far as entrees go, I highly recommend the Sweet and Sour Joy, Sweet Potato Sandwich, and the BBQ Hot Pot. The best part about Loving Hut is its variety, so don’t be afraid to try something new. I guarantee you’ll be surprised.
  • There are desserts aplenty, including decadent milkshakes (chocolate is my go-to!), cheesecakes, and varieties of other cakes and pies. Don’t expect your typical chocolate flavor, though– Loving Hut uses raw chocolate for many of its recipes, so it’s very rich, and very delicious.

Vegans on campus are not restricted to curly fries and cut up fruit anymore. With sites like PETA giving helpful tips on vegan-friendly restaurants and the newfound accessibility to cruelty-free options, we no longer have to accept defeat! So eat on my fellow vegans, and omnivores, go outside of the box and enjoy food animal-free!

Fruits and vegetables – the millennials’ new happy meal

Copy Editor

A sizzling charcoal flavored burger, a side of crispy golden fries topped off with a cold refreshing drink is not the ideal happy meal for the millennial demographic at County College of Morris.

“I don’t eat a lot of fast foods,” said Daniella Peppe, a dance major. “Probably only once a month. As a dancer, I try to stay healthy and stay away from processed foods like McDonald’s and Burger King. I mainly eat salads because I’m concerned for myself, plus diabetes runs in my family.”

A report found millennials, defined as between 20 and 36 years old, have an obesity rate of 20 percent compared to 32 percent of Generation Xers (37-51years old) and 33 percent of baby boomer era (52-70 years old).

The decline in obesity rate is partly due to nutritional information becoming widely accessible, from information obtained by In 2015 the Food and Drug Administration released new rules that require fast food restaurants of 20 or more locations to provide calorie information on their menus and menu boards.

Nicole Gomes, a nursing major at CCM, is currently enrolled in a nutrition class. Gomes finds herself equipped with the knowledge on how to properly read a label. “The class teaches  you how to read a nutrition label, and I now know what to  look for,” Gomes said.

Gomes points out that consumers need to be wary when looking at the nutritional value and ingredients. “Sometimes what’s on the labels is not always what’s in the ingredients,” Gomes said. “If the ingredient is less than one gram, the company doesn’t have to put it on the nutrition label, they can just put zero. So, consumers need to look at the ingredients in written form to see what product goes in.”

Today 51 percent of millennials are gravitating towards a fast casual type of restaurant such as Chipotle, based on freshness and quality of ingredients, according to Morgan Stanley Research.

“I like Chipotle and Qdoba,” said Sara Riker, a nursing major at CCM. “I feel like those types of fast food restaurants don’t use frozen and processed ingredients.”

Even farms and apple orchards are diversifying their retail business by offering a variety of farm to table foods.  

Steve Pennings, owner of  Pennings Farm in Warwick, N.Y. started a cafe called Harvest Cafe to incorporate the farm to table trend into his business.

“Pennings Farm was looking for more customers and we saw millennials as a target audience,” Pennings said. “With us being a farm, it made sense that we can offer a menu that had some local produce, plus the use of our own produce.”

Pennings said it was an opportune time for the farm to test out this type of cafe. As the issue of healthy eating was coming into focus, “it was a good time for us to experiment the farm to table menu,” Pennings said. “I think healthy eating has finally become a major component to people’s diet.”

Holly Tighe, director of dining services for Chartwells is noticing the opposite choices being made at both cafeterias at County College of Morris.

“Since I’ve been here for the last five years, students are trending towards chicken tenders and french fries,” Tighe said. “We do offer grab-and-go salads. Students can customize salads at our Quizno’s location. There is also a full salad bar along with a fruit parfait bar. Students can purchase fruit cups as well as carrot and celery sticks, which has been going really well for us this semester.”

Fresher food options and advanced nutritional information will guide this generation into a healthier lifestyle.

Gluten-free health trend arrives to CCM


      Like many young adults today, students across the County College of Morris have seemed to taken an interest in their physical well-being and have gone as far as denying their body certain substances. A growing trend among students is cutting out gluten – a protein found in wheat and grain related foods. Whether due to illness or perfecting their figures students seem to continuously join the ascending health movement.

          Suffering from a severe gluten allergy, hospitality management major Shannon Dean is unable to go anywhere near the substance. “My skin reacts really bad to gluten,” said Dean, “I used to not care about my allergy and ate whatever I want, but as soon as my breakouts began to leave scars I had to stop.” Living gluten-free for the past three months, Dean confirms she’s never looked and felt better.

          “Right now I’m fully committed to the Paleo diet – gluten-free, dairy-free,” said Dean. “It’s amazing. If I knew life without gluten was this empowering I would’ve listened to doctors years ago.” Learning that other young adults like herself were participating in the diet excited Dean and allowed her to bond more with close friends. “Dieting is always easier with friends, especially with one this challenging,” said Dean.

          “To me,” said Kaylee Bockhorn, an early childhood education major, “a healthy diet is a colorful one. Incorporating all kinds of foods especially fruits and vegetables into your diet is very important.” Bockhorn is captain of Pretty Girls Sweat , a club that empowers individuals both male and female to stay active. She finds no need to participate in the trend sweeping across campus, however she does applaud those who chose to take such a momentous step towards healthy lifestyles.

          “I think there are many benefits of completely cutting out something from your diet.” Bockhorn said. “Things like meat and dairy tend to cause more bloating, and cutting them out, while finding other ways to get protein and calcium, would help to significantly reduce that because they are harder to digest.”

          Unlike Dean’s allergies and Bockhorn’s health goals, Becca Robbs has joined the gluten free trend to be more sympathetic of friends. “My close friend, Rachel Affinto is gluten-free – she has celiac disease,” said Robbs. “I thought it was insane. Going out with her was ridiculous, she could never eat anything. She dared me to go experience it for a week and that was almost a month ago and I love it.”

          Though the diet isn’t easy, Robbs says she now has a new understanding for what Affinto goes through on a daily basis. “She’s my best friend, and if going through with a diet helps me healthier and closer to her I would do it in a heartbeat,” said Robbs.

          Gluten is made of various proteins and is found many grain products, such as bread, beer, and pasta. Studies have shown there are many benefits to life without gluten, such as behavioral changes in young children or significant amount of weight loss in adults. Gluten-free is not only the latest health trend but also the cheapest form of medicine to improve the body and mind.

Being vegan: a public apology

Senior Layout Editor

On behalf of all Vegans everywhere, I apologize. I apologize for taking longer to order at non-vegan friendly restaurants; I apologize for making you uncomfortable because I chose not to consume animals or animal byproducts; and I especially regret that you view me and others who have made the same lifestyle choice as utterly offensive.

I can’t stress enough how absolutely annoying it must be for you to sit by while I order my veggie burger without mayo, or my salad without cheese. Why can’t I just eat like everyone else and deal with it? I know I could just consume hormone-infused beef with puss-filled, over-processed cheese, but I think I’d rather pass on that one, thank you.

With all of the vegetables I eat, aren’t I taking food away from animals? Not quite!The industry makes a lot more money growing vegetables to feed cattle for slaughter than they do to grow vegetables for those who cannot afford to eat anything else, so why bother! Growing vegetables for animals facing inevitable death is much more profitable than feeding those whose life is in the hands of industrialization.

Since we’re on the topic of mass production of livestock, why don’t we talk about global warming? What’s that you say? Animals are an important part of the environment? Well,  you would be right in many cases, however, the factory farming industry is detrimental to the environment. Not only does the methane produced by cattle attribute to 18 percent of greenhouse gasses according to a Cambridge University study conducted in 2009, but this mass production is the cause of nearly 90 percent of deforestation in the Amazon rain forest.

But I’m missing something, aren’t I? Meat is good right? We need it for our health and for protein and to grow big and strong! As it turns out, the average American is actually consuming 1.5 times the daily recommended value of protein, according to a John’s Hopkins University study. This over-consumption also contributes to heart disease, type two diabetes, obesity, and even cancer.

Most of these processed proteins people are consuming contain antibiotics. That’s a good thing though, isn’t it? Doctors give us antibiotics! In reality, these antibiotics found in our factory-farmed meats are actually very damaging to our health. Let’s say, after a big ole’ juicy steak, I come down with salmonella. The easy fix would be to go to the doctor, get an antibiotic, and be done with it. However, the bacteria presumably “treated” by these antibiotics have mutated so that the livestock can no longer fight off these common infections, according to a report published by the American Academy of Pediatrics, and will spread with a vengeance to other cattle, and even through our consumption. I suggest thinking about that the next time you cut into your chicken dinner.

Please, continue to apply a stigma to us vegans. A lifestyle based on peace, love, and the well-being of animals can only equate to angry, dirty, preachy hippies who are only doing this for bragging rights. Sign me up!

Finally, my biggest apology is to those who have not gathered the proper education on the vegan lifestyle. I’m sorry that plant-based proteins are not easily accessible, and  I’m sorry that people who still eat meat cannot conceptualize that what they are consuming once had life, sentience, and the right to live.

Letter to the Editor: Dining details discussed

The last two editions of The Youngtown Edition published articles regarding Dining Services at CCM that were very disconcerting to me.  These articles are showing me that the campus community is not fully understanding what our 3 locations are offering.  I would like to shed some light on the variety we offer and that our prices are comparable to surrounding locations.

SCC Cafe offers a salad bar, a fruit bar with 3 to 4 types of assorted fruits, granola, yogurt and cottage cheese and a build your own sandwich or wrap.  These items are weighed by the cashier.  Twisted Mac is also a new addition that we phased in over spring break of 2015.  Twisted Mac is an assortment of Macaroni and Cheese, Chicken Parmesan, Eggplant Parmesan, Pasta Carbonara, Sautéed Vegetables, etc. SCC Cafe also features Au bon Pain Soup, bread bowls, On the Go Sandwiches, Seattle’s Best Coffee, Tea and an Assortment of Breakfast Baked Goods, Hand Fruit, Coke Branded Beverages, Naked Juice, Chips, Granola Bars, Cereal, Oatmeal, Cookies, Hummus Cups, Yogurt Smoothie Drinks, Greek Yogurt Cups, Pints of Milk, and Pizza by the slice.  SCC Cafe also features a rotating specials menu.

Cohen Cafe features Au bon Pain Soup, bread bowls, On the Go Sandwiches, Salads, Fruit Cups, Parfaits, Celery and Carrot Stick Cups, Grape and Cheese Cups, Cottage Cheese with Fruit, Seattle’s Best Coffee, Tea and an Assortment of Breakfast Baked Goods, Hand Fruit, Coke Branded Beverages, Naked Juice, Chips, Pita Chips, Granola Bars, Ice Cream Bars, Cereal, Oatmeal, Cookies, Brownies, Hummus Cups, Yogurt Smoothie Drinks, Greek Yogurt Cups. Chickendipity Grill offers a variety of breakfast, lunch and dinner options.  You can choose from grilled or crispy chicken all the way to a Texas Toast Grilled Cheese. Cohen Cafe is also home to Quiznos.  Quiznos features a variety of different sized sandwiches, salads and flat breads.  Each of these items are made fresh and to your liking. Cohen Cafe also features a rotating specials menu.

LRC Cafe is Proudly Brewing Starbucks Coffee. Not only are there variety of hot and cold beverages, but On the Go Sandwiches, Panini’s, Fruit Cups, Baked Goods, Coke Branded Beverages, Naked Juice, and other grab and go snacks.  LRC Cafe also features a rotating specials menu.

As the CCM Dining Services provider we also do a price analysis of the current food market surrounding CCM.  Dare2Compare shows us that we are in line and most of the time cheaper than other comparable food service providers.  Our Quiznos prices are also the same as other area Quiznos. Quiznos can also be compared to Jimmy Johns in which our prices are also cheaper than. Copies of the analysis are posted around our locations.

Did You Know…..

Chartwells Dining Services Uses 100% Recycled Fiber Napkins & Coffee Sleeves

Our Coffee Cups are 10% Post Consumer Recycled Fiber

Cold Cups/Lids are Made from Plants, BPI Certified to be 100% Compostable

Our Fryers Use 0% Trans Fat Soybean Oil

All Waste Oil Goes to Make Biodiesel, Reducing Our Carbon Footprint

Extra Virgin Olive Oil is Used to Cook Instead of Butter

Cage Free Eggs in Our Breakfast Sandwiches and Omelets

Milk Free of rBGH


Holly Tighe

Director of Dining Services

Chartwells at CCM


Pumpkin spice or spite?

Entertainment Editor

Finally, the season changed to autumn, and everyone’s favorite seasonal items have begun to trickle out into stores once more. As is the yearly ritual of bringing scents and images that conjure thoughts of cooler days and falling leaves, the autumn season brings forth a recent cult favorite: the pumpkin spice latte. From Starbucks to Dunkin’ Donuts, nearly every cafe or coffee chain in the United States has some form of the pumpkin spice latte. Each and every one of these companies has been gearing the public up for these decadent beverages since early August.

First of all, what is it? As Starbucks’ webpage on the drink states,  “…Our signature espresso and milk are highlighted by flavor notes of pumpkin, cinnamon, nutmeg and clove…” But what is the need to advertise and promote the drink to the extent that we have seen over the past few years? Perhaps it is the advent of instagram, and other social media outlets where some people feel the need to share every single thing they consume throughout their day.

Nonetheless, the pumpkin spice latte is here and thriving, even at County College of Morris. In discussions with several students, most of them have either heard of, tried or love the infamous beverage.

“I don’t want to be a ‘pumpkonformist’, meaning I don’t necessarily want to try the drink.” said Gerald Neely, a history major at CCM.

“It is way too overhyped. No more pumpkin spice, thanks. I don’t care about the formula, I just don’t like it.”

Katarzyna Gedzior, a barista at Starbucks, said she loved pumpkin spice. This year, Starbucks has changed the ingredient to real pumpkin.

“I wait for this drink all year,” Gedzior said. “It is super smooth, and sweet, which I like.”

Gedzior was unsure if the drink was overhyped or not.

“Guests ask about other fall drinks throughout the year, but not the pumpkin spice,” Gedzior said. “But when August comes, everyone wants one.”

Brandon Wenzel, a CCM student who was found drinking a pumpkin spice latte, said it can definitely be overhyped.

“As you can see, I fell for it,” Wenzel said. “I think it’s exciting that they changed the formula, it makes me think they’re trying to make it healthier.”

There does not really seem to be a consensus on the matter of the pumpkin spice latte. From interviews and simply casual talking amongst fellow cafe goers, it appears to be a polarizing topic. You will either love it to the ends of the earth, or have distinct loathing for the drink.

The autumn season brings many things to mind, like falling leaves, Halloween and cozy sweaters. But, in the consumer’s paradise that we live in, it is blatantly obvious to see that the pumpkin spice latte reigns supreme in all thoughts of autumn.