From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods
Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland
Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit
Will a Juice a Day Keep the Doctor Away? Bay Area Juiceries Entice Us to Drink to Our Health
Kitchen Gadgets Every Cook Has to Have
How Professional Eaters Stay Balanced
Spring Cleansing: Juicing
Lessons from Berkeley's Juice Bar Collective
Sponsored
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Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. 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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"lisalanders":{"type":"authors","id":"5412","meta":{"index":"authors_1591205172","id":"5412","found":true},"name":"Lisa Landers","firstName":"Lisa","lastName":"Landers","slug":"lisalanders","email":"llanders@KQED.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lisa Landers is a producer and writer whose work includes documentaries, museum exhibitions, and educational multimedia. Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She’s developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.","avatar":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"quest","roles":["leadcoordinator","edit_theme_options","subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lisa Landers | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lisalanders"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124840":{"type":"posts","id":"bayareabites_124840","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124840","score":null,"sort":[1517605652000]},"guestAuthors":[],"slug":"from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods","title":"From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods","publishDate":1517605652,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Cold-pressed juice fills refrigerator cases at juice bars, health food shops, even big box stores – especially at the beginning of the year, when people are trying to \"\u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">cleanse\u003c/a>\" after holiday excess. Fans of these elixirs, extracted at high pressure and low temperatures, believe they contain more nutrients and enzymes than conventional juices; they now generate \u003ca href=\"https://www.prnewswire.com/news-releases/global-cold-pressed-juice-market-to-reach-us-845-million-in-value-by-2024---persistence-market-research-614235703.html\">$500 million in sales worldwide each year\u003c/a>.\u003c/p>\n\u003cp>But what happens to all the parts of the fruits and vegetables that are left over after juicing? Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.\u003c/p>\n\u003cp>The amount of waste produced by making juice has bothered Los Angeles resident Kaitlin Mogentale since she was a college student. \"I saw a friend juicing a carrot,\" she recalls. \"It smelled so good, but so little juice came out.\"\u003c/p>\n\u003cp>At the same time, many of her peers hardly ate any vegetables. After graduating from the University of Southern California in 2015, Mogentale teamed up with freshman dormmate Ashley Miyasaki to start Pulp Pantry, with the idea of turning fruit and vegetable pulp into snack foods that would appeal to millennials like themselves. \"How do we make it cool to eat fruits and vegetables?\" Miyasaki muses.\u003c/p>\n\u003cp>Mogentale called a dozen juice bars in the LA area and drove around in her own car, picking up 300 pounds of pulp each week. Mogentale, who handles the company's operations, dehydrated the vegetable fiber in a commercial kitchen and turned it into the Pulp Pantry brand of granola, crackers and baking mixes sold at farmers markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rescuing juice pulp from going to waste isn't just the dream of young, idealistic entrepreneurs. Forager, a San Francisco company whose bottled green juices and cashew milk are sold in major chain stores such as Whole Foods and Target, also up-cycles its juice pulp as the main ingredient in its vegetable chips.\u003c/p>\n\u003cp>\"Sixty-five to 70 percent is juice, and the rest is dry pomace,\" says Forager CEO Stephen Williamson. \"That pomace was getting put into compost.\"\u003c/p>\n\u003cp>According to Forager co-founder John-Charles Hanley, each week the company processes 4,000 pounds of pomace, the fruit and vegetable fibers left over after pressing. Like the USC graduates, Williamson also began experimenting with the pulp in his own kitchen.\u003c/p>\n\u003cp>\"We took our pomace and dehydrated it and mixed it with ancient grains and seeds,\" he explains. \"I fried a cracker and said, 'This doesn't taste bad.' I tried to make a tortilla and just experimented, literally, on a Wolf stove, as you would expect anybody at home cooking to do.\"\u003c/p>\n\u003cp>Forager launched its vegetable chips in 2016, with three varieties: beets, yellow root vegetables and greens. The juice and chip lines are now focused on greens. The first ingredient of the chip is rehydrated pressed vegetables, including cucumber, celery, kale and spinach. Among the other ingredients are sprouted brown rice, sesame seeds, millet, quinoa and amaranth. The finished snack has the texture of a tortilla chip.\u003c/p>\n\u003cp>Forager is now introducing three more flavors: barbecue, cheese and wasabi. Even though the company projects its pomace output will increase to 6,000 pounds each week, that's still not enough to keep up with the volume needed to fulfill chip orders, so Forager also gets pulp from other juice manufacturers, such as San Diego-based Suja.\u003c/p>\n\u003cp>Making foods out of juice byproducts does have its challenges. The pomace is wet, heavy and often stringy, and it needs to be refrigerated or frozen and checked for spoilage before being processed. Once in the kitchen, there are other pitfalls to cooking with vegetable pulp. If too much is added to a baked good, the muffin or cookie won't hold together. On its own, vegetable fiber isn't sticky enough to form into items that need to be flexible, like tortillas. Both Pulp Pantry and Forager work around these issues by dehydrating the vegetable fiber and grinding it into a flour-like powder.\u003c/p>\n\u003cp>Last fall, the Los Angeles-based Mendocino Farms sandwich chain served the limited-edition Rescued Veggie burger, a collaboration with Pressed Juicery. The husband and wife founders of Mendocino Farms, Mario Del Pero and Ellen Chen, often stick to juice diets after days of tasting potential new menu items. That led them to wonder what happens to all the vegetable pulp that juice bars generate.\u003c/p>\n\u003cp>So the couple reached out to Pressed Juicery, a Southern California-based chain with 70 juice bars on the West Coast and Northeast.\u003c/p>\n\u003cp>\"Historically, we have given the pulp left over\" – 72,000 pounds each week – \"from our juicing process to local farmers for compost or feed,\" says Pressed Juicery CEO and co-founder Hayden Slater.\u003c/p>\n\u003cp>Mendocino Farms chefs took the pulp of beets, carrots, spinach, kale, romaine and turmeric from Pressed Juicery and blended it with onions, shiitake mushrooms and brown rice. Gluten-free tamari and nutritional yeast were added for flavor. \"In three months, our guests helped us rescue over 3,400 pounds of vegetable waste,\" says Del Pero.\u003c/p>\n\u003cp>While the veggie burger is no longer on the Mendocino Farms menu, Slater says, \"We hope this partnership will contribute to the larger narrative around upcycling and inspire others to be mindful of food waste and hopefully create similar partnerships.\"\u003c/p>\n\u003cp>Making food out of items usually considered waste is gaining in popularity. Portland based Salt & Straw created ice cream flavors with discarded vegetables. At the Winter Fancy Foods Show in San Francisco last week, the Bay Area startup Renewal Mill was debuting soy flour made from okara, bean fiber leftover from tofu manufacturing. The Portland Pet Food Company was showing dog biscuits whose first ingredient is spent barley from Oregon microbreweries.\u003c/p>\n\u003cp>Mogentale and Miyasaki of Pulp Pantry are among those continuing to look for ways to salvage the byproducts of juicing. In the past year, the startup has narrowed down its products to grain-free granolas made of almond pulp, along with apple or carrot fiber. The granolas are offered in apple pie, cinnamon spice, and cacao flavors. They are now partnering with The Butcher's Daughter, a juice bar and vegetarian restaurant with locations in New York and Los Angeles, to make its house-branded granola.\u003c/p>\n\u003cp>While many experts believe that juices – even cold-pressed ones made from kale or beets – are still \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\">not as healthy as eating whole fruits and vegetables\u003c/a>, the thirst for these health elixirs is expected to grow. A study by Persistence Market Research forecasts cold-pressed juices to grow into a $845 million per year global business by 2024.\u003c/p>\n\u003cp>While drinking juice or munching on plant-based snacks might not be as healthy as actually eating an apple or carrot, Miyasaki says, \"We meet our customers where they're at.\" The pair is upfront that they are selling a lifestyle – of health and sustainability – as well as granola. Mogentale points to herself as an example of how changing her diet led to bigger life changes. Raised a meat and potatoes girl in the Midwest, she is now a vegan who wears thrift store clothes and drives an electric car.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Juicing is all the rage – and produces lots of leftover fruit and vegetable bits. Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.","status":"publish","parent":0,"modified":1517605652,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1202},"headData":{"title":"From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods | KQED","description":"Juicing is all the rage – and produces lots of leftover fruit and vegetable bits. Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124840 https://ww2.kqed.org/bayareabites/?p=124840","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/02/from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods/","disqusTitle":"From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods","source":"Food Trends And Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"Grace Hwang Lynch, \u003ca href=https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Grace Hwang Lynch for NPR","nprStoryId":"582145046","nprApiLink":"http://api.npr.org/query?id=582145046&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/02/02/582145046/from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods?ft=nprml&f=582145046","nprRetrievedStory":"1","nprPubDate":"Fri, 02 Feb 2018 15:07:00 -0500","nprStoryDate":"Fri, 02 Feb 2018 08:00:00 -0500","nprLastModifiedDate":"Fri, 02 Feb 2018 15:07:11 -0500","path":"/bayareabites/124840/from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cold-pressed juice fills refrigerator cases at juice bars, health food shops, even big box stores – especially at the beginning of the year, when people are trying to \"\u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">cleanse\u003c/a>\" after holiday excess. Fans of these elixirs, extracted at high pressure and low temperatures, believe they contain more nutrients and enzymes than conventional juices; they now generate \u003ca href=\"https://www.prnewswire.com/news-releases/global-cold-pressed-juice-market-to-reach-us-845-million-in-value-by-2024---persistence-market-research-614235703.html\">$500 million in sales worldwide each year\u003c/a>.\u003c/p>\n\u003cp>But what happens to all the parts of the fruits and vegetables that are left over after juicing? Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.\u003c/p>\n\u003cp>The amount of waste produced by making juice has bothered Los Angeles resident Kaitlin Mogentale since she was a college student. \"I saw a friend juicing a carrot,\" she recalls. \"It smelled so good, but so little juice came out.\"\u003c/p>\n\u003cp>At the same time, many of her peers hardly ate any vegetables. After graduating from the University of Southern California in 2015, Mogentale teamed up with freshman dormmate Ashley Miyasaki to start Pulp Pantry, with the idea of turning fruit and vegetable pulp into snack foods that would appeal to millennials like themselves. \"How do we make it cool to eat fruits and vegetables?\" Miyasaki muses.\u003c/p>\n\u003cp>Mogentale called a dozen juice bars in the LA area and drove around in her own car, picking up 300 pounds of pulp each week. Mogentale, who handles the company's operations, dehydrated the vegetable fiber in a commercial kitchen and turned it into the Pulp Pantry brand of granola, crackers and baking mixes sold at farmers markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rescuing juice pulp from going to waste isn't just the dream of young, idealistic entrepreneurs. Forager, a San Francisco company whose bottled green juices and cashew milk are sold in major chain stores such as Whole Foods and Target, also up-cycles its juice pulp as the main ingredient in its vegetable chips.\u003c/p>\n\u003cp>\"Sixty-five to 70 percent is juice, and the rest is dry pomace,\" says Forager CEO Stephen Williamson. \"That pomace was getting put into compost.\"\u003c/p>\n\u003cp>According to Forager co-founder John-Charles Hanley, each week the company processes 4,000 pounds of pomace, the fruit and vegetable fibers left over after pressing. Like the USC graduates, Williamson also began experimenting with the pulp in his own kitchen.\u003c/p>\n\u003cp>\"We took our pomace and dehydrated it and mixed it with ancient grains and seeds,\" he explains. \"I fried a cracker and said, 'This doesn't taste bad.' I tried to make a tortilla and just experimented, literally, on a Wolf stove, as you would expect anybody at home cooking to do.\"\u003c/p>\n\u003cp>Forager launched its vegetable chips in 2016, with three varieties: beets, yellow root vegetables and greens. The juice and chip lines are now focused on greens. The first ingredient of the chip is rehydrated pressed vegetables, including cucumber, celery, kale and spinach. Among the other ingredients are sprouted brown rice, sesame seeds, millet, quinoa and amaranth. The finished snack has the texture of a tortilla chip.\u003c/p>\n\u003cp>Forager is now introducing three more flavors: barbecue, cheese and wasabi. Even though the company projects its pomace output will increase to 6,000 pounds each week, that's still not enough to keep up with the volume needed to fulfill chip orders, so Forager also gets pulp from other juice manufacturers, such as San Diego-based Suja.\u003c/p>\n\u003cp>Making foods out of juice byproducts does have its challenges. The pomace is wet, heavy and often stringy, and it needs to be refrigerated or frozen and checked for spoilage before being processed. Once in the kitchen, there are other pitfalls to cooking with vegetable pulp. If too much is added to a baked good, the muffin or cookie won't hold together. On its own, vegetable fiber isn't sticky enough to form into items that need to be flexible, like tortillas. Both Pulp Pantry and Forager work around these issues by dehydrating the vegetable fiber and grinding it into a flour-like powder.\u003c/p>\n\u003cp>Last fall, the Los Angeles-based Mendocino Farms sandwich chain served the limited-edition Rescued Veggie burger, a collaboration with Pressed Juicery. The husband and wife founders of Mendocino Farms, Mario Del Pero and Ellen Chen, often stick to juice diets after days of tasting potential new menu items. That led them to wonder what happens to all the vegetable pulp that juice bars generate.\u003c/p>\n\u003cp>So the couple reached out to Pressed Juicery, a Southern California-based chain with 70 juice bars on the West Coast and Northeast.\u003c/p>\n\u003cp>\"Historically, we have given the pulp left over\" – 72,000 pounds each week – \"from our juicing process to local farmers for compost or feed,\" says Pressed Juicery CEO and co-founder Hayden Slater.\u003c/p>\n\u003cp>Mendocino Farms chefs took the pulp of beets, carrots, spinach, kale, romaine and turmeric from Pressed Juicery and blended it with onions, shiitake mushrooms and brown rice. Gluten-free tamari and nutritional yeast were added for flavor. \"In three months, our guests helped us rescue over 3,400 pounds of vegetable waste,\" says Del Pero.\u003c/p>\n\u003cp>While the veggie burger is no longer on the Mendocino Farms menu, Slater says, \"We hope this partnership will contribute to the larger narrative around upcycling and inspire others to be mindful of food waste and hopefully create similar partnerships.\"\u003c/p>\n\u003cp>Making food out of items usually considered waste is gaining in popularity. Portland based Salt & Straw created ice cream flavors with discarded vegetables. At the Winter Fancy Foods Show in San Francisco last week, the Bay Area startup Renewal Mill was debuting soy flour made from okara, bean fiber leftover from tofu manufacturing. The Portland Pet Food Company was showing dog biscuits whose first ingredient is spent barley from Oregon microbreweries.\u003c/p>\n\u003cp>Mogentale and Miyasaki of Pulp Pantry are among those continuing to look for ways to salvage the byproducts of juicing. In the past year, the startup has narrowed down its products to grain-free granolas made of almond pulp, along with apple or carrot fiber. The granolas are offered in apple pie, cinnamon spice, and cacao flavors. They are now partnering with The Butcher's Daughter, a juice bar and vegetarian restaurant with locations in New York and Los Angeles, to make its house-branded granola.\u003c/p>\n\u003cp>While many experts believe that juices – even cold-pressed ones made from kale or beets – are still \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\">not as healthy as eating whole fruits and vegetables\u003c/a>, the thirst for these health elixirs is expected to grow. A study by Persistence Market Research forecasts cold-pressed juices to grow into a $845 million per year global business by 2024.\u003c/p>\n\u003cp>While drinking juice or munching on plant-based snacks might not be as healthy as actually eating an apple or carrot, Miyasaki says, \"We meet our customers where they're at.\" The pair is upfront that they are selling a lifestyle – of health and sustainability – as well as granola. Mogentale points to herself as an example of how changing her diet led to bigger life changes. Raised a meat and potatoes girl in the Midwest, she is now a vegan who wears thrift store clothes and drives an electric car.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124840/from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods","authors":["byline_bayareabites_124840"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_2524","bayareabites_10395"],"featImg":"bayareabites_124841","label":"source_bayareabites_124840"},"bayareabites_105795":{"type":"posts","id":"bayareabites_105795","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105795","score":null,"sort":[1452622383000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-6-favorite-juice-bars-in-berkeley-and-oakland","title":"Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland","publishDate":1452622383,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n","blocks":[],"excerpt":"Get your new year off to a healthy start with a smoothie or juice from this guide to East Bay spots. ","status":"publish","parent":0,"modified":1539806372,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1663},"headData":{"title":"Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland | KQED","description":"Get your new year off to a healthy start with a smoothie or juice from this guide to East Bay spots. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105795 http://ww2.kqed.org/bayareabites/?p=105795","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/12/bay-area-bites-guide-to-6-favorite-juice-bars-in-berkeley-and-oakland/","disqusTitle":"Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/105795/bay-area-bites-guide-to-6-favorite-juice-bars-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105795/bay-area-bites-guide-to-6-favorite-juice-bars-in-berkeley-and-oakland","authors":["5566"],"categories":["bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_13746","bayareabites_9283","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_14751","bayareabites_10395","bayareabites_14757"],"featImg":"bayareabites_105866","label":"source_bayareabites_105795"},"bayareabites_92567":{"type":"posts","id":"bayareabites_92567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92567","score":null,"sort":[1422640703000]},"guestAuthors":[],"slug":"blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit","title":"Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit","publishDate":1422640703,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92570\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\" alt=\"To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr \" width=\"800\" height=\"450\" class=\"size-full wp-image-92570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubre\u003c/a>y, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/29/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3\u003c/p>\n\u003cp>At a time when Americans consume, on average, only about one serving of fruit and one serving of vegetables a day when we're supposed to consume five to 13 servings, the appeal of juice and smoothies is pretty obvious.\u003c/p>\n\u003cp>Juice can be a convenient way to get more servings of fruit and veggies. And, hey, making your own juice concoctions at home can be fun.\u003c/p>\n\u003cp>So, here's the question: What's the better gadget, a juicer or a blender? Does one do a better job of boosting the nutrients in the fruit (and veggies)?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We dug up a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22957912\">study\u003c/a> from 2012 in which food scientists at Texas A&M University evaluated both techniques.\u003c/p>\n\u003cp>They decided to make grapefruit juice using three different gadgets: a Vitaprep blender, a hand squeezer and a White-Westing electric juicer.\u003c/p>\n\u003cp>What they found is the blended juice had significantly higher levels of beneficial phytonutrients compared to the juice made with a juicer (the electric juicer and hand juicer had about the same levels).\u003c/p>\n\u003cp>In particular, the blended juice had about a seven-fold higher content of a compound called naringin.\u003c/p>\n\u003cp>Naringin is a flavonoid that has been \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25174821\">shown\u003c/a> to have cancer-fighting properties as well as strong anti-inflammatory and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25022990\">antioxidant activities\u003c/a> that may be beneficial for the treatment of diabetes and other metabolic disorder.\u003c/p>\n\u003cp>None of this is to say that blending your grapefruit will have a measurable impact on your health.\u003c/p>\n\u003cp>But, if you're looking to boost nutrients, this study does show that how you process juice can have a big impact on the levels of flavonoids.\u003c/p>\n\u003cp>The authors of the paper tell The Salt they did not expect such a significant difference.\u003c/p>\n\u003cp>\"Yes, I was indeed surprised and so was everyone in the lab,\" \u003ca href=\"http://vfic.tamu.edu/rammohan-uckoo-ph-d/\">Rammohan Uckoo\u003c/a>, a researcher at the Vegetable and Fruit Improvement Center at Texas A&M, tells us by email.\u003c/p>\n\u003cp>So, what explains the difference? \"The blended juice had the highest pulp content, which corresponds to the maximum levels of naringin,\" Uckoo says.\u003c/p>\n\u003cp>In addition, the blended juice contained more of the fruit's segment membranes — those white layers of papery fiber that line the outside of each segments — which have higher concentrations of flavonoids.\u003c/p>\n\u003cp>It's long been known that how we process or cook our foods can influence nutrient levels. For instance, just last week we \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/22/378920980/for-more-nutrients-drink-oj-or-eat-an-orange-it-s-not-so-clear-cut\">reported\u003c/a> on a study that suggested orange juice might unlock more beneficial phytonutrients, compared to an equivalent amount of fruit.\u003c/p>\n\u003cp>And when it comes to absorbing nutrients, we're sometimes better off cooking and adding a little fat. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106968683\">noted\u003c/a>, to get the most of fat-soluble carotenoids found in carrots and tomatoes, adding a little olive olive can help our body absorb the beneficial antioxidants.\u003c/p>\n\u003cp>The bottom line, according to nutrition researchers, is that a diverse diet that includes a broad range of vegetables and fruits — both juice and whole fruits — is likely the best strategy for health. \"It's really about your dietary pattern,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a nutrition scientist at the Antioxidant Research Laboratory at Tufts University who has long studied these issues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Juice and smoothies can be a convenient way to get more servings of fruits and vegetables. So what's the better gadget between a blender and juicer if you want to get more beneficial nutrients?","status":"publish","parent":0,"modified":1539806538,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":584},"headData":{"title":"Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit | KQED","description":"Juice and smoothies can be a convenient way to get more servings of fruits and vegetables. So what's the better gadget between a blender and juicer if you want to get more beneficial nutrients?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92567 http://blogs.kqed.org/bayareabites/?p=92567","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/","disqusTitle":"Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit","nprByline":"Allison Aubrey","nprStoryId":"382422706","nprApiLink":"http://api.npr.org/query?id=382422706&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit?ft=nprml&f=382422706","nprRetrievedStory":"1","nprPubDate":"Fri, 30 Jan 2015 10:07:00 -0500","nprStoryDate":"Thu, 29 Jan 2015 17:57:00 -0500","nprLastModifiedDate":"Thu, 29 Jan 2015 18:44:40 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3?orgId=1&e=382422706&d=187&ft=nprml&f=382422706","nprAudioM3u":"http://api.npr.org/m3u/1382463575-1a295f.m3u?orgId=1&e=382422706&d=187&ft=nprml&f=382422706","audioTrackLength":187,"path":"/bayareabites/92567/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3","audioDuration":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92570\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\" alt=\"To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr \" width=\"800\" height=\"450\" class=\"size-full wp-image-92570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubre\u003c/a>y, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/29/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3\u003c/p>\n\u003cp>At a time when Americans consume, on average, only about one serving of fruit and one serving of vegetables a day when we're supposed to consume five to 13 servings, the appeal of juice and smoothies is pretty obvious.\u003c/p>\n\u003cp>Juice can be a convenient way to get more servings of fruit and veggies. And, hey, making your own juice concoctions at home can be fun.\u003c/p>\n\u003cp>So, here's the question: What's the better gadget, a juicer or a blender? Does one do a better job of boosting the nutrients in the fruit (and veggies)?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We dug up a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22957912\">study\u003c/a> from 2012 in which food scientists at Texas A&M University evaluated both techniques.\u003c/p>\n\u003cp>They decided to make grapefruit juice using three different gadgets: a Vitaprep blender, a hand squeezer and a White-Westing electric juicer.\u003c/p>\n\u003cp>What they found is the blended juice had significantly higher levels of beneficial phytonutrients compared to the juice made with a juicer (the electric juicer and hand juicer had about the same levels).\u003c/p>\n\u003cp>In particular, the blended juice had about a seven-fold higher content of a compound called naringin.\u003c/p>\n\u003cp>Naringin is a flavonoid that has been \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25174821\">shown\u003c/a> to have cancer-fighting properties as well as strong anti-inflammatory and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25022990\">antioxidant activities\u003c/a> that may be beneficial for the treatment of diabetes and other metabolic disorder.\u003c/p>\n\u003cp>None of this is to say that blending your grapefruit will have a measurable impact on your health.\u003c/p>\n\u003cp>But, if you're looking to boost nutrients, this study does show that how you process juice can have a big impact on the levels of flavonoids.\u003c/p>\n\u003cp>The authors of the paper tell The Salt they did not expect such a significant difference.\u003c/p>\n\u003cp>\"Yes, I was indeed surprised and so was everyone in the lab,\" \u003ca href=\"http://vfic.tamu.edu/rammohan-uckoo-ph-d/\">Rammohan Uckoo\u003c/a>, a researcher at the Vegetable and Fruit Improvement Center at Texas A&M, tells us by email.\u003c/p>\n\u003cp>So, what explains the difference? \"The blended juice had the highest pulp content, which corresponds to the maximum levels of naringin,\" Uckoo says.\u003c/p>\n\u003cp>In addition, the blended juice contained more of the fruit's segment membranes — those white layers of papery fiber that line the outside of each segments — which have higher concentrations of flavonoids.\u003c/p>\n\u003cp>It's long been known that how we process or cook our foods can influence nutrient levels. For instance, just last week we \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/22/378920980/for-more-nutrients-drink-oj-or-eat-an-orange-it-s-not-so-clear-cut\">reported\u003c/a> on a study that suggested orange juice might unlock more beneficial phytonutrients, compared to an equivalent amount of fruit.\u003c/p>\n\u003cp>And when it comes to absorbing nutrients, we're sometimes better off cooking and adding a little fat. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106968683\">noted\u003c/a>, to get the most of fat-soluble carotenoids found in carrots and tomatoes, adding a little olive olive can help our body absorb the beneficial antioxidants.\u003c/p>\n\u003cp>The bottom line, according to nutrition researchers, is that a diverse diet that includes a broad range of vegetables and fruits — both juice and whole fruits — is likely the best strategy for health. \"It's really about your dietary pattern,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a nutrition scientist at the Antioxidant Research Laboratory at Tufts University who has long studied these issues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92567/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit","authors":["byline_bayareabites_92567"],"categories":["bayareabites_13306","bayareabites_4084","bayareabites_1245","bayareabites_9283","bayareabites_10916","bayareabites_34","bayareabites_1873"],"tags":["bayareabites_10395","bayareabites_449"],"featImg":"bayareabites_92570","label":"bayareabites"},"bayareabites_90534":{"type":"posts","id":"bayareabites_90534","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90534","score":null,"sort":[1418144947000]},"guestAuthors":[],"slug":"will-a-juice-a-day-keep-the-doctor-away-bay-area-juiceries-entice-us-to-drink-to-our-health","title":"Will a Juice a Day Keep the Doctor Away? Bay Area Juiceries Entice Us to Drink to Our Health","publishDate":1418144947,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_90538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\" alt=\"Fresh fruit and vegetable juice. Photo: Lisa Landers\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh fruit and vegetable juice. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Swirling and sniffing my $10 bottle of green “Genius” juice as if I was about to sample a fine wine, I closed my eyes and took a long gulp. Although it tasted like a pile of pulverized leaves, the flavor improved when I reminded myself that liquid wisdom was coursing through my digestive tract.\u003c/p>\n\u003cp>With four juice bars located within just a few miles of my Marin County home, I had been cornered. Despite an affinity for chewing my food, I felt compelled to explore the juice mania that’s sweeping the nation. Even if you don’t have a juice bar within striking distance (yet), you’ve probably noticed that these juices have taken markets like Whole Foods by storm. Even Starbucks has taken \u003ca href=\"http://www.starbucks.com/promo/evolution-fresh-juice\" target=\"_blank\">the plunge\u003c/a>, betting that consumers will dive headlong into these cold-pressed fruit, vegetable and nut elixirs.\u003c/p>\n\u003cp>Ranging from earthy green potions like the one I sampled, to blends reminiscent of a milky bowl of Cinnamon Toast Crunch, people are lining up for these nutrient packed drinks largely because of their purported health benefits, such as \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/dec/05/detox-myth-health-diet-science-ignorance\" target=\"_blank\">detoxifying your organs\u003c/a> and boosting immunity, energy and mental acuity. Many of these drinks are also infused with ingredients like goji berries, turmeric and other “super foods,” long used in eastern medicine traditions to target certain health issues.\u003c/p>\n\u003cp>Although I wasn’t convinced that I was taking a swig from the Fountain of Youth, I was curious if integrating juices like these into my diet would be beneficial as a means of filling any nutrient gaps -- especially after \u003ca href=\"http://www.berkeleywellness.com/supplements/vitamins/article/should-you-still-take-multi\" target=\"_blank\">some studies\u003c/a> suggested that my life-long multivitamin regimen may do little more than turn my pee neon yellow. Was it time to swap my daily pill for a bottle of blended beet greens?\u003c/p>\n\u003cfigure id=\"attachment_90539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\" alt=\"Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>According to \u003ca href=\"http://www.drmelina.com/about/\" target=\"_blank\">Dr. Melina Jampolis\u003c/a>, President of the National Board of Physician Nutrition Specialists and CNN’s diet expert, I shouldn’t be so quick to toss my multivitamins, which are helpful when it comes to providing missing nutrients – including ones that you won’t get through juice (like vitamin D). But there can be benefits to adding these high octane juices to our diet, which cram pounds of produce into every serving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food is the best source of nutrients hands down, as it comes in a well designed package with other nutrients that likely have complementary and/or synergistic effects. Plant based nutrients also play an important role in disease prevention,” says Jampolis.\u003c/p>\n\u003cp>According to \u003ca href=\"http://thechart.blogs.cnn.com/2014/03/31/study-eat-7-servings-of-fruit-veggies-daily/\" target=\"_blank\">recent research findings\u003c/a>, consuming seven daily servings of fruit and vegetables could cut the risk of premature death by 42 percent.\u003c/p>\n\u003cp>\"But it can be a full time job trying to get all the nutrients you need from food on a daily basis,” Jampolis points out, citing a 2010 survey that suggested only 6% of Americans achieve their daily target for fruit and 8% achieve their target for vegetables.\u003c/p>\n\u003cp>“And that’s where juicing comes in -- with a few catches,” she warns.\u003c/p>\n\u003ch3>Lost in Extraction\u003c/h3>\n\u003cp>Although these juices are loaded with fruits and veggies, the nutritional integrity of these foods is compromised as a result of the extraction process.\u003c/p>\n\u003cp>As opposed to traditional juices sold at the supermarket or juices made at home with a fast spinning centrifugal juicer, these emulsions are usually “cold pressed,” a process that entails applying a crushing amount of pressure to squeeze out the liquid from fruits, vegetables and other produce. If the juices are left raw after pressing, they only last about two or three days, which is why some juice-makers also opt for a secondary non-thermal, high pressure pasteurization process (HPP) to extend shelf life. Whether raw or pasteurized, both of these extraction methods preserve more of the food’s nutrition than \u003ca href=\"http://www.huffingtonpost.com/2013/02/08/juicer-types-cold-press_n_2618000.html\" target=\"_blank\">other juicing methods\u003c/a> -- but not all of it.\u003c/p>\n\u003cfigure id=\"attachment_90540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\" alt=\"One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"652\" class=\"size-full wp-image-90540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped of skin and pulp, some key nutrients and all of the fiber are lost as these foods are transformed into juice. Devoid of fiber, these drinks can trigger a spike followed by a sharp drop in blood sugar content, which can make us feel hungry and cranky. This is mainly an issue with fruit juices, which are as loaded with sugar as they are with nutrients. “Normally in whole fruits, fiber helps slow the release of sugar so blood sugar levels remain more stable,” explains Jampolis.\u003c/p>\n\u003cp>“The high sugar content can also pose a problem for people who are trying to lose weight and carry more of their weight in their midsection,” she adds.\u003c/p>\n\u003cp>One of the other benefits of fiber is that it’s filling. “We know that liquid calories are not as satisfying as solid calories,” says Jampolis, “so if you consume juice in addition to your daily diet you will probably gain weight – not lose it.”\u003c/p>\n\u003ch3>Go for Greens\u003c/h3>\n\u003cp>If a salad isn’t part of your daily diet, Jampolis thinks green juices are a good way to get in your leafy greens, which are loaded with vitamins A,C, K and magnesium, and can also decrease your risk of diabetes.\u003c/p>\n\u003cp>But what about for those of us who are already eating a salad most days: Are we at risk from getting too much of a certain kind of nutrient if we drink these juices too? Recent studies suggest that while cruciferous vegetables like kale – a staple in green juices – may reduce cancer risks, consuming them in excess amounts \u003ca href=\"http://lpi.oregonstate.edu/infocenter/foods/cruciferous/\" target=\"_blank\">may cause thyroid problems\u003c/a>. But taking a closer look at the report, it appears that the risks are \u003ca href=\"http://empoweryourhealth.org/magazine/vol6_issue1/kale_risks_theoretical_but_in_reality_low_to_minuscule\" target=\"_blank\">really low,\u003c/a> unless you have an iodine deficiency.\u003c/p>\n\u003cp>In terms of getting too many nutrients, Jampolis’ opinion is that it’s not an issue because food-based nutrients are generally safe and well-balanced.\u003c/p>\n\u003cp>“I’m okay with a juice a day to help you hit your daily fruit and vegetable target, ” says Jampolis. But instead of using it to replace a multivitamin, she suggests swapping it for something less healthful in our diets, like refined grains or sugary snacks.\u003c/p>\n\u003cp>My take-away: For people with no major health issues, neither new-fangled juices nor old-school multivitamins are as beneficial and satiating as simply munching on a colorful array of fruits and veggies every day.\u003c/p>\n\u003cp>\u003cem>If you want to give these juices a try, here are some Bay Area-based organic juice lines available in stores and online:\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_90541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\" alt=\"Juice Shop juices. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juice Shop juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juiceshop.com/\" target=\"_blank\">\u003cstrong>Juice Shop\u003c/strong>\u003c/a>\u003cbr>\nA pioneering Bay Area purveyor, Juice Shop was cofounded in 2008 by San Francisco native Charlie Gulick, whose raw juice regimen has helped him keep a rare liver condition at bay. Touted for their detoxifying effects, the juices are sold in returnable/refundable glass bottles, earning them extra stars in my book.\u003c/p>\n\u003cp>The green juices that I tried were crisp and not overly earthy. I thought “Bright Green” was especially tasty because of the pineapple and ginger kick. If you’re feeling brave there’s also 2 oz. shot called “Immunity” consisting of garlic, oregano oil, lemon and ginger. You may want a fruity chaser.\u003c/p>\n\u003cfigure id=\"attachment_90573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\" alt=\"The Forager Project juices. Photo: Lisa Landers\" width=\"1000\" height=\"899\" class=\"size-full wp-image-90573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Forager Project juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://foragerproject.com/forager-juices/\" target=\"_blank\">\u003cstrong>The Forager Project\u003c/strong>\u003c/a>\u003cbr>\nThis San Francisco-based company doesn’t make any health claims other than providing top notch organic ingredients. They use the high pressure pasteurization process (HPP) process so you can pick up a bottle at Whole Foods and store it in your fridge until you feel the urge to drink up.\u003c/p>\n\u003cp>I tried their “Greens & Apple” because of the unusual addition of sprouted broccoli, which left me with a bit of an aftertaste. “Greens & Orange” was perfectly refreshing.\u003c/p>\n\u003cfigure id=\"attachment_90574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\" alt=\"Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-90574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">\u003cstrong>Urban Remedy\u003c/strong>\u003c/a>\u003cbr>\nThis Marin County-based company makes some pretty big claims on their web site about the potential benefits of their drinks, but even skeptics may be lured by fun names like “Glow,” “Beet-A-Licious” and “After Party” (although with 34 grams of sugar per serving, I’d say the party is still going on when you drink this one).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their leafy green juices are fruit-free, and feature some interesting ingredients like burdock root, dandelion greens and blue-green algae. Although the green blends all taste fairly similar, it was definitely more fun to drink from a bottle labeled “Genius” than “Clean.”\u003c/p>\n\n","blocks":[],"excerpt":"Cold pressed juices continue to gain popularity because of their potential health benefits, but there are pros and cons to adding them to your daily diet.","status":"publish","parent":0,"modified":1539806814,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1475},"headData":{"title":"Will a Juice a Day Keep the Doctor Away? Bay Area Juiceries Entice Us to Drink to Our Health | KQED","description":"Cold pressed juices continue to gain popularity because of their potential health benefits, but there are pros and cons to adding them to your daily diet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"90534 http://blogs.kqed.org/bayareabites/?p=90534","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/09/will-a-juice-a-day-keep-the-doctor-away-bay-area-juiceries-entice-us-to-drink-to-our-health/","disqusTitle":"Will a Juice a Day Keep the Doctor Away? Bay Area Juiceries Entice Us to Drink to Our Health","path":"/bayareabites/90534/will-a-juice-a-day-keep-the-doctor-away-bay-area-juiceries-entice-us-to-drink-to-our-health","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\" alt=\"Fresh fruit and vegetable juice. Photo: Lisa Landers\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh fruit and vegetable juice. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Swirling and sniffing my $10 bottle of green “Genius” juice as if I was about to sample a fine wine, I closed my eyes and took a long gulp. Although it tasted like a pile of pulverized leaves, the flavor improved when I reminded myself that liquid wisdom was coursing through my digestive tract.\u003c/p>\n\u003cp>With four juice bars located within just a few miles of my Marin County home, I had been cornered. Despite an affinity for chewing my food, I felt compelled to explore the juice mania that’s sweeping the nation. Even if you don’t have a juice bar within striking distance (yet), you’ve probably noticed that these juices have taken markets like Whole Foods by storm. Even Starbucks has taken \u003ca href=\"http://www.starbucks.com/promo/evolution-fresh-juice\" target=\"_blank\">the plunge\u003c/a>, betting that consumers will dive headlong into these cold-pressed fruit, vegetable and nut elixirs.\u003c/p>\n\u003cp>Ranging from earthy green potions like the one I sampled, to blends reminiscent of a milky bowl of Cinnamon Toast Crunch, people are lining up for these nutrient packed drinks largely because of their purported health benefits, such as \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/dec/05/detox-myth-health-diet-science-ignorance\" target=\"_blank\">detoxifying your organs\u003c/a> and boosting immunity, energy and mental acuity. Many of these drinks are also infused with ingredients like goji berries, turmeric and other “super foods,” long used in eastern medicine traditions to target certain health issues.\u003c/p>\n\u003cp>Although I wasn’t convinced that I was taking a swig from the Fountain of Youth, I was curious if integrating juices like these into my diet would be beneficial as a means of filling any nutrient gaps -- especially after \u003ca href=\"http://www.berkeleywellness.com/supplements/vitamins/article/should-you-still-take-multi\" target=\"_blank\">some studies\u003c/a> suggested that my life-long multivitamin regimen may do little more than turn my pee neon yellow. Was it time to swap my daily pill for a bottle of blended beet greens?\u003c/p>\n\u003cfigure id=\"attachment_90539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\" alt=\"Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>According to \u003ca href=\"http://www.drmelina.com/about/\" target=\"_blank\">Dr. Melina Jampolis\u003c/a>, President of the National Board of Physician Nutrition Specialists and CNN’s diet expert, I shouldn’t be so quick to toss my multivitamins, which are helpful when it comes to providing missing nutrients – including ones that you won’t get through juice (like vitamin D). But there can be benefits to adding these high octane juices to our diet, which cram pounds of produce into every serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food is the best source of nutrients hands down, as it comes in a well designed package with other nutrients that likely have complementary and/or synergistic effects. Plant based nutrients also play an important role in disease prevention,” says Jampolis.\u003c/p>\n\u003cp>According to \u003ca href=\"http://thechart.blogs.cnn.com/2014/03/31/study-eat-7-servings-of-fruit-veggies-daily/\" target=\"_blank\">recent research findings\u003c/a>, consuming seven daily servings of fruit and vegetables could cut the risk of premature death by 42 percent.\u003c/p>\n\u003cp>\"But it can be a full time job trying to get all the nutrients you need from food on a daily basis,” Jampolis points out, citing a 2010 survey that suggested only 6% of Americans achieve their daily target for fruit and 8% achieve their target for vegetables.\u003c/p>\n\u003cp>“And that’s where juicing comes in -- with a few catches,” she warns.\u003c/p>\n\u003ch3>Lost in Extraction\u003c/h3>\n\u003cp>Although these juices are loaded with fruits and veggies, the nutritional integrity of these foods is compromised as a result of the extraction process.\u003c/p>\n\u003cp>As opposed to traditional juices sold at the supermarket or juices made at home with a fast spinning centrifugal juicer, these emulsions are usually “cold pressed,” a process that entails applying a crushing amount of pressure to squeeze out the liquid from fruits, vegetables and other produce. If the juices are left raw after pressing, they only last about two or three days, which is why some juice-makers also opt for a secondary non-thermal, high pressure pasteurization process (HPP) to extend shelf life. Whether raw or pasteurized, both of these extraction methods preserve more of the food’s nutrition than \u003ca href=\"http://www.huffingtonpost.com/2013/02/08/juicer-types-cold-press_n_2618000.html\" target=\"_blank\">other juicing methods\u003c/a> -- but not all of it.\u003c/p>\n\u003cfigure id=\"attachment_90540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\" alt=\"One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"652\" class=\"size-full wp-image-90540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped of skin and pulp, some key nutrients and all of the fiber are lost as these foods are transformed into juice. Devoid of fiber, these drinks can trigger a spike followed by a sharp drop in blood sugar content, which can make us feel hungry and cranky. This is mainly an issue with fruit juices, which are as loaded with sugar as they are with nutrients. “Normally in whole fruits, fiber helps slow the release of sugar so blood sugar levels remain more stable,” explains Jampolis.\u003c/p>\n\u003cp>“The high sugar content can also pose a problem for people who are trying to lose weight and carry more of their weight in their midsection,” she adds.\u003c/p>\n\u003cp>One of the other benefits of fiber is that it’s filling. “We know that liquid calories are not as satisfying as solid calories,” says Jampolis, “so if you consume juice in addition to your daily diet you will probably gain weight – not lose it.”\u003c/p>\n\u003ch3>Go for Greens\u003c/h3>\n\u003cp>If a salad isn’t part of your daily diet, Jampolis thinks green juices are a good way to get in your leafy greens, which are loaded with vitamins A,C, K and magnesium, and can also decrease your risk of diabetes.\u003c/p>\n\u003cp>But what about for those of us who are already eating a salad most days: Are we at risk from getting too much of a certain kind of nutrient if we drink these juices too? Recent studies suggest that while cruciferous vegetables like kale – a staple in green juices – may reduce cancer risks, consuming them in excess amounts \u003ca href=\"http://lpi.oregonstate.edu/infocenter/foods/cruciferous/\" target=\"_blank\">may cause thyroid problems\u003c/a>. But taking a closer look at the report, it appears that the risks are \u003ca href=\"http://empoweryourhealth.org/magazine/vol6_issue1/kale_risks_theoretical_but_in_reality_low_to_minuscule\" target=\"_blank\">really low,\u003c/a> unless you have an iodine deficiency.\u003c/p>\n\u003cp>In terms of getting too many nutrients, Jampolis’ opinion is that it’s not an issue because food-based nutrients are generally safe and well-balanced.\u003c/p>\n\u003cp>“I’m okay with a juice a day to help you hit your daily fruit and vegetable target, ” says Jampolis. But instead of using it to replace a multivitamin, she suggests swapping it for something less healthful in our diets, like refined grains or sugary snacks.\u003c/p>\n\u003cp>My take-away: For people with no major health issues, neither new-fangled juices nor old-school multivitamins are as beneficial and satiating as simply munching on a colorful array of fruits and veggies every day.\u003c/p>\n\u003cp>\u003cem>If you want to give these juices a try, here are some Bay Area-based organic juice lines available in stores and online:\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_90541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\" alt=\"Juice Shop juices. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juice Shop juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juiceshop.com/\" target=\"_blank\">\u003cstrong>Juice Shop\u003c/strong>\u003c/a>\u003cbr>\nA pioneering Bay Area purveyor, Juice Shop was cofounded in 2008 by San Francisco native Charlie Gulick, whose raw juice regimen has helped him keep a rare liver condition at bay. Touted for their detoxifying effects, the juices are sold in returnable/refundable glass bottles, earning them extra stars in my book.\u003c/p>\n\u003cp>The green juices that I tried were crisp and not overly earthy. I thought “Bright Green” was especially tasty because of the pineapple and ginger kick. If you’re feeling brave there’s also 2 oz. shot called “Immunity” consisting of garlic, oregano oil, lemon and ginger. You may want a fruity chaser.\u003c/p>\n\u003cfigure id=\"attachment_90573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\" alt=\"The Forager Project juices. Photo: Lisa Landers\" width=\"1000\" height=\"899\" class=\"size-full wp-image-90573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Forager Project juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://foragerproject.com/forager-juices/\" target=\"_blank\">\u003cstrong>The Forager Project\u003c/strong>\u003c/a>\u003cbr>\nThis San Francisco-based company doesn’t make any health claims other than providing top notch organic ingredients. They use the high pressure pasteurization process (HPP) process so you can pick up a bottle at Whole Foods and store it in your fridge until you feel the urge to drink up.\u003c/p>\n\u003cp>I tried their “Greens & Apple” because of the unusual addition of sprouted broccoli, which left me with a bit of an aftertaste. “Greens & Orange” was perfectly refreshing.\u003c/p>\n\u003cfigure id=\"attachment_90574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\" alt=\"Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-90574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">\u003cstrong>Urban Remedy\u003c/strong>\u003c/a>\u003cbr>\nThis Marin County-based company makes some pretty big claims on their web site about the potential benefits of their drinks, but even skeptics may be lured by fun names like “Glow,” “Beet-A-Licious” and “After Party” (although with 34 grams of sugar per serving, I’d say the party is still going on when you drink this one).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their leafy green juices are fruit-free, and feature some interesting ingredients like burdock root, dandelion greens and blue-green algae. Although the green blends all taste fairly similar, it was definitely more fun to drink from a bottle labeled “Genius” than “Clean.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90534/will-a-juice-a-day-keep-the-doctor-away-bay-area-juiceries-entice-us-to-drink-to-our-health","authors":["5412"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_4084","bayareabites_1245","bayareabites_9283","bayareabites_1875","bayareabites_1873"],"tags":["bayareabites_10395","bayareabites_449"],"featImg":"bayareabites_90538","label":"bayareabites"},"bayareabites_77549":{"type":"posts","id":"bayareabites_77549","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77549","score":null,"sort":[1391798532000]},"guestAuthors":[],"slug":"kitchen-gadgets-every-cook-has-to-have","title":"Kitchen Gadgets Every Cook Has to Have","publishDate":1391798532,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77551\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/32207694@N05/4018577865/in/photolist-787gcg-7ba19Q-7ijQWm-7pQau3-7qo7Pg-7uQwep-e6oU8o-iMJLLE-fQGyEU-ae3dmw-b8tAZv-9huuqk-bKynHK-bwDCNQ-bwDD1u-bwE7FC-8AUZSp-8NBRTt-eoiq3f-dLPV3K-7xCcwE-9b8ViE-c5u7Rq-bDnVKv-bDnVGB-7XWNFi-94FZz7-bvcC4e-7Deexg-bsMqXu-7ZvRcL-cFSMMY-9xmWH2-d14Dhj-bsugTW-7AuNWr-8X7LQD-cK25U3-7Y151Q-f7R3cA-bMCroD-dotjZq-bZaiMw-gRUjxu-dS8fuY-agNujV-7CVdx2-7PQCtW-8Jufjz-c4zMdL-byLWMD\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4018577865_0e6c291421_z.jpg\" alt=\"A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-77551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of things the amateur cook can stock in their kitchen. Some range from the absurd (\u003ca href=\"http://www.amazon.com/Fox-Run-5431-PICKEL-PICKER/dp/B0000VLPP8?tag=vglnkc7198-20\" target=\"_blank\">a pickle picker\u003c/a>, \u003ca href=\"http://www.pfaltzgraff.com/bbq-corn-butter-spreader/5073652.html\" target=\"_blank\">a corn butter-spreader\u003c/a>, \u003ca href=\"http://www.rollnpour.com/\" target=\"_blank\">the Roll 'n Pour\u003c/a> -- just in case pouring milk is too difficult) to the obvious (spatulas, mixers, bowls). But, in between is a range of gadgets obscure and not-so-obscure. \u003c/p>\n\u003cp>How do you know which are actually going to be useful and which just sound cool? Partially, it depends on the person. Maybe \u003ca href=\"http://www.amazon.com/Back-Basics-TEM4500--Muffin-Toaster/dp/B000QA1224/ref=sr_1_1?ie=UTF8&qid=1320159990&sr=8-1&tag=vglnkc7198-20\" target=\"_blank\">the egg-and-muffin toaster\u003c/a> is really the go-to breakfast gadget for you. Or, maybe you just can't stop crying every time you're slicing and \u003ca href=\"http://www.surlatable.com/product/PRO-527622/Onion+Goggles\" target=\"_blank\">Onion Goggles\u003c/a> might be the simple but amazing solution. What is useful to some, might be useless to other. \u003c/p>\n\u003cp>Here, though, are a handful of items that every chef should probably try at least once:\u003c/p>\n\u003cfigure id=\"attachment_77553\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_-1024x1024.jpg\" alt=\"The Omega 8004 commercial juicer sells for $250. Photo: Omega\" width=\"500\" height=\"500\" class=\"size-large wp-image-77553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Omega 8004 commercial juicer sells for $250. Photo: Omega\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicer\u003c/strong>: With \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/01/food-trends-bay-area-2013/\" title=\"Food Trends that Fed and Fueled the Bay Area in 2013\" target=\"_blank\">the juice craze still in full swing\u003c/a>, if you want to juice it makes sense to DIY instead of handing over money every time you'd like your food in liquid form. Debates over the best juicer rage across the internet, but you can't go wrong with the \u003ca href=\"http://www.omegajuicers.com/\" target=\"_blank\">Omega Juicers\u003c/a>. The 8004 Nutrition Center Commercial Masticating Juicer is one of the most popular juicers, \u003ca href=\"http://www.amazon.com/dp/B001RLYOEE/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB001RLYOEE%5BauthorId%7C5856732741879800112\" target=\"_blank\">costs over $200\u003c/a> and has 150 watts and a two horsepower motor. If that's more power than is necessary for your juicing needs, there are plenty of lower-key juicing options.\u003c/p>\n\u003cfigure id=\"attachment_77557\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\" alt=\"The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\" width=\"500\" height=\"500\" class=\"size-full wp-image-77557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Processor\u003c/strong>: Of course, you can't juice all your food. Sometimes you need to process food (or cut or slice or dice). As mashing our food up has become more and more popular, food processors and juicers and blenders have flooded the market. It can be hard to know which will really do your processing well. According to \u003ca href=\"http://www.consumerreports.org/cro/news/2013/07/the-five-best-food-processors-from-our-tests-for-100-or-less/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the \u003ca href=\"http://www.amazon.com/Oster-FPSTFP4010-4-Cup-Continuous-Processor/dp/B003A14M96\" target=\"_blank\">Oster FPSTFP4010\u003c/a> may be the best bet for your money at just $34. Though it's small, it is mighty. Or, if you really want to splurge, the top-rated \u003ca href=\"http://consumerreports.org/cro/appliances/kitchen-appliances/food-processors-choppers/food-processor-ratings/models/overview/breville-bfp800xl-a-99049067.htm\" target=\"_blank\">Breville BFP800XL/A\u003c/a> will do anything you want -- and will cost you $400.\u003c/p>\n\u003cfigure id=\"attachment_77558\" class=\"wp-caption aligncenter\" style=\"max-width: 185px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\" alt=\"The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\" width=\"185\" height=\"265\" class=\"size-full wp-image-77558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ice Cream Maker\u003c/strong>: OK, so no one \u003cem>needs \u003c/em>an ice cream maker. But, who doesn't want one? The problem with ice cream makers, though, is the ice cream never turns out quite as good as you hope. Many the hopeful ice cream maker has been scarred by memories of trying to churn and churn the ice cream as a child. Fortunately, ice cream technology has come a long way since then. The \u003ca href=\"http://www.cuisinart.com/products/ice_cream/ice-45.html\" target=\"_blank\">Cuisinart Mix It In Soft Serve Ice Cream Maker\u003c/a> makes close to restaurant-level soft serve and lets you mix in toppings like sprinkles. Just combine that with the \u003ca href=\"http://www.amazon.com/Breville-BPI640XL-Personal-Pie-Maker/dp/B004RF7QFQ/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB004RF7QFQ%5BauthorId%7C5856732741879800112\" target=\"_blank\">Breville Personal Pie Maker\u003c/a> and you'll never go hungry again.\u003c/p>\n\u003cfigure id=\"attachment_77564\" class=\"wp-caption aligncenter\" style=\"max-width: 330px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\" alt=\"The Wusthof classic carving knife. Photo: Wusthof\" width=\"330\" height=\"47\" class=\"size-full wp-image-77564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Wusthof classic carving knife. Photo: Wusthof\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carbon Knives\u003c/strong>: The carbon v. steel debate may be controversial, but it's worth testing different kinds of knives. Stainless steel can be less likely to rust, but the carbon steel knives often provide a sharper edge -- as long as you maintain them regularly. For most of us it doesn't make much difference what kind of knife we use, but for the aspiring home chef at least one carbon knife is worth having. Some of the best include \u003ca href=\"http://shun.kaiusaltd.com/knives\" target=\"_blank\">Shun knives\u003c/a> made in Japan from 16 layers of a high-carbon stainless steel allow, \u003ca href=\"http://www.wusthof.com/desktopdefault.aspx/tabid-75/52_view-121/categories-121/country-usa/wlang-2/\" target=\"_blank\">Wusthof\u003c/a> wide professional chef's knives made in Germany, and the \u003ca href=\"http://www.amazon.com/Sabatier-Forged-Carbon-Steel-France/dp/B007NZQSD8\" target=\"_blank\">Sabatier French knives\u003c/a> made by a 150-year-old company from 100% carbon steel.\u003c/p>\n\u003cfigure id=\"attachment_77561\" class=\"wp-caption aligncenter\" style=\"max-width: 299px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\" alt=\"The StemGem removes the stem from strawberries. Photo: Chef'n\" width=\"299\" height=\"289\" class=\"size-full wp-image-77561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The StemGem removes the stem from strawberries. Photo: Chef'n\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peelers and Corers and Slicers\u003c/strong>: There's an entire sub-market in the kitchen tool industry of gadgets to de-core and un-stem and slice your vegetables and fruit. Some of them are pretty straight-forward like \u003ca href=\"http://www.discountjuicers.com/cucumberpeeler.html\" target=\"_blank\">the cucumber and zucchini peelers\u003c/a>. Some of them are very specific like \u003ca href=\"http://www.williams-sonoma.com/products/four-in-one-avocado-tool/\" target=\"_blank\">the four-in-one avocado tool\u003c/a>. Then, there's the \u003ca href=\"http://www.chefn.com/Product.aspx?id=162\" target=\"_blank\">StemGem\u003c/a> -- a strawberry-shaped tool thats sole purpose is to cleanly remove the stems from strawberries. You should probably pick these tools based on which you eat most frequently.\u003c/p>\n\u003ch3>What are your favorite gadgets in the kitchen? What are the ones that ended up being a waste?\u003c/h3>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"There are hundreds of gadgets you can buy for your kitchen. But, what are the ones the amateur cook really can't do without? Here are a few that should probably line your shelves.","status":"publish","parent":0,"modified":1391809942,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":754},"headData":{"title":"Kitchen Gadgets Every Cook Has to Have | KQED","description":"There are hundreds of gadgets you can buy for your kitchen. But, what are the ones the amateur cook really can't do without? Here are a few that should probably line your shelves.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"77549 http://blogs.kqed.org/bayareabites/?p=77549","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/07/kitchen-gadgets-every-cook-has-to-have/","disqusTitle":"Kitchen Gadgets Every Cook Has to Have","path":"/bayareabites/77549/kitchen-gadgets-every-cook-has-to-have","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77551\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/32207694@N05/4018577865/in/photolist-787gcg-7ba19Q-7ijQWm-7pQau3-7qo7Pg-7uQwep-e6oU8o-iMJLLE-fQGyEU-ae3dmw-b8tAZv-9huuqk-bKynHK-bwDCNQ-bwDD1u-bwE7FC-8AUZSp-8NBRTt-eoiq3f-dLPV3K-7xCcwE-9b8ViE-c5u7Rq-bDnVKv-bDnVGB-7XWNFi-94FZz7-bvcC4e-7Deexg-bsMqXu-7ZvRcL-cFSMMY-9xmWH2-d14Dhj-bsugTW-7AuNWr-8X7LQD-cK25U3-7Y151Q-f7R3cA-bMCroD-dotjZq-bZaiMw-gRUjxu-dS8fuY-agNujV-7CVdx2-7PQCtW-8Jufjz-c4zMdL-byLWMD\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4018577865_0e6c291421_z.jpg\" alt=\"A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-77551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of things the amateur cook can stock in their kitchen. Some range from the absurd (\u003ca href=\"http://www.amazon.com/Fox-Run-5431-PICKEL-PICKER/dp/B0000VLPP8?tag=vglnkc7198-20\" target=\"_blank\">a pickle picker\u003c/a>, \u003ca href=\"http://www.pfaltzgraff.com/bbq-corn-butter-spreader/5073652.html\" target=\"_blank\">a corn butter-spreader\u003c/a>, \u003ca href=\"http://www.rollnpour.com/\" target=\"_blank\">the Roll 'n Pour\u003c/a> -- just in case pouring milk is too difficult) to the obvious (spatulas, mixers, bowls). But, in between is a range of gadgets obscure and not-so-obscure. \u003c/p>\n\u003cp>How do you know which are actually going to be useful and which just sound cool? Partially, it depends on the person. Maybe \u003ca href=\"http://www.amazon.com/Back-Basics-TEM4500--Muffin-Toaster/dp/B000QA1224/ref=sr_1_1?ie=UTF8&qid=1320159990&sr=8-1&tag=vglnkc7198-20\" target=\"_blank\">the egg-and-muffin toaster\u003c/a> is really the go-to breakfast gadget for you. Or, maybe you just can't stop crying every time you're slicing and \u003ca href=\"http://www.surlatable.com/product/PRO-527622/Onion+Goggles\" target=\"_blank\">Onion Goggles\u003c/a> might be the simple but amazing solution. What is useful to some, might be useless to other. \u003c/p>\n\u003cp>Here, though, are a handful of items that every chef should probably try at least once:\u003c/p>\n\u003cfigure id=\"attachment_77553\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_-1024x1024.jpg\" alt=\"The Omega 8004 commercial juicer sells for $250. Photo: Omega\" width=\"500\" height=\"500\" class=\"size-large wp-image-77553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Omega 8004 commercial juicer sells for $250. Photo: Omega\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicer\u003c/strong>: With \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/01/food-trends-bay-area-2013/\" title=\"Food Trends that Fed and Fueled the Bay Area in 2013\" target=\"_blank\">the juice craze still in full swing\u003c/a>, if you want to juice it makes sense to DIY instead of handing over money every time you'd like your food in liquid form. Debates over the best juicer rage across the internet, but you can't go wrong with the \u003ca href=\"http://www.omegajuicers.com/\" target=\"_blank\">Omega Juicers\u003c/a>. The 8004 Nutrition Center Commercial Masticating Juicer is one of the most popular juicers, \u003ca href=\"http://www.amazon.com/dp/B001RLYOEE/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB001RLYOEE%5BauthorId%7C5856732741879800112\" target=\"_blank\">costs over $200\u003c/a> and has 150 watts and a two horsepower motor. If that's more power than is necessary for your juicing needs, there are plenty of lower-key juicing options.\u003c/p>\n\u003cfigure id=\"attachment_77557\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\" alt=\"The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\" width=\"500\" height=\"500\" class=\"size-full wp-image-77557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Processor\u003c/strong>: Of course, you can't juice all your food. Sometimes you need to process food (or cut or slice or dice). As mashing our food up has become more and more popular, food processors and juicers and blenders have flooded the market. It can be hard to know which will really do your processing well. According to \u003ca href=\"http://www.consumerreports.org/cro/news/2013/07/the-five-best-food-processors-from-our-tests-for-100-or-less/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the \u003ca href=\"http://www.amazon.com/Oster-FPSTFP4010-4-Cup-Continuous-Processor/dp/B003A14M96\" target=\"_blank\">Oster FPSTFP4010\u003c/a> may be the best bet for your money at just $34. Though it's small, it is mighty. Or, if you really want to splurge, the top-rated \u003ca href=\"http://consumerreports.org/cro/appliances/kitchen-appliances/food-processors-choppers/food-processor-ratings/models/overview/breville-bfp800xl-a-99049067.htm\" target=\"_blank\">Breville BFP800XL/A\u003c/a> will do anything you want -- and will cost you $400.\u003c/p>\n\u003cfigure id=\"attachment_77558\" class=\"wp-caption aligncenter\" style=\"max-width: 185px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\" alt=\"The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\" width=\"185\" height=\"265\" class=\"size-full wp-image-77558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ice Cream Maker\u003c/strong>: OK, so no one \u003cem>needs \u003c/em>an ice cream maker. But, who doesn't want one? The problem with ice cream makers, though, is the ice cream never turns out quite as good as you hope. Many the hopeful ice cream maker has been scarred by memories of trying to churn and churn the ice cream as a child. Fortunately, ice cream technology has come a long way since then. The \u003ca href=\"http://www.cuisinart.com/products/ice_cream/ice-45.html\" target=\"_blank\">Cuisinart Mix It In Soft Serve Ice Cream Maker\u003c/a> makes close to restaurant-level soft serve and lets you mix in toppings like sprinkles. Just combine that with the \u003ca href=\"http://www.amazon.com/Breville-BPI640XL-Personal-Pie-Maker/dp/B004RF7QFQ/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB004RF7QFQ%5BauthorId%7C5856732741879800112\" target=\"_blank\">Breville Personal Pie Maker\u003c/a> and you'll never go hungry again.\u003c/p>\n\u003cfigure id=\"attachment_77564\" class=\"wp-caption aligncenter\" style=\"max-width: 330px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\" alt=\"The Wusthof classic carving knife. Photo: Wusthof\" width=\"330\" height=\"47\" class=\"size-full wp-image-77564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Wusthof classic carving knife. Photo: Wusthof\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carbon Knives\u003c/strong>: The carbon v. steel debate may be controversial, but it's worth testing different kinds of knives. Stainless steel can be less likely to rust, but the carbon steel knives often provide a sharper edge -- as long as you maintain them regularly. For most of us it doesn't make much difference what kind of knife we use, but for the aspiring home chef at least one carbon knife is worth having. Some of the best include \u003ca href=\"http://shun.kaiusaltd.com/knives\" target=\"_blank\">Shun knives\u003c/a> made in Japan from 16 layers of a high-carbon stainless steel allow, \u003ca href=\"http://www.wusthof.com/desktopdefault.aspx/tabid-75/52_view-121/categories-121/country-usa/wlang-2/\" target=\"_blank\">Wusthof\u003c/a> wide professional chef's knives made in Germany, and the \u003ca href=\"http://www.amazon.com/Sabatier-Forged-Carbon-Steel-France/dp/B007NZQSD8\" target=\"_blank\">Sabatier French knives\u003c/a> made by a 150-year-old company from 100% carbon steel.\u003c/p>\n\u003cfigure id=\"attachment_77561\" class=\"wp-caption aligncenter\" style=\"max-width: 299px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\" alt=\"The StemGem removes the stem from strawberries. Photo: Chef'n\" width=\"299\" height=\"289\" class=\"size-full wp-image-77561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The StemGem removes the stem from strawberries. Photo: Chef'n\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peelers and Corers and Slicers\u003c/strong>: There's an entire sub-market in the kitchen tool industry of gadgets to de-core and un-stem and slice your vegetables and fruit. Some of them are pretty straight-forward like \u003ca href=\"http://www.discountjuicers.com/cucumberpeeler.html\" target=\"_blank\">the cucumber and zucchini peelers\u003c/a>. Some of them are very specific like \u003ca href=\"http://www.williams-sonoma.com/products/four-in-one-avocado-tool/\" target=\"_blank\">the four-in-one avocado tool\u003c/a>. Then, there's the \u003ca href=\"http://www.chefn.com/Product.aspx?id=162\" target=\"_blank\">StemGem\u003c/a> -- a strawberry-shaped tool thats sole purpose is to cleanly remove the stems from strawberries. You should probably pick these tools based on which you eat most frequently.\u003c/p>\n\u003ch3>What are your favorite gadgets in the kitchen? What are the ones that ended up being a waste?\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77549/kitchen-gadgets-every-cook-has-to-have","authors":["1459"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1321","bayareabites_4084","bayareabites_1927"],"tags":["bayareabites_569","bayareabites_551","bayareabites_312","bayareabites_10395","bayareabites_10234","bayareabites_2330"],"featImg":"bayareabites_77551","label":"bayareabites"},"bayareabites_42648":{"type":"posts","id":"bayareabites_42648","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42648","score":null,"sort":[1337012106000]},"guestAuthors":[],"slug":"how-professional-eaters-stay-balanced","title":"How Professional Eaters Stay Balanced","publishDate":1337012106,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n","blocks":[],"excerpt":"When eating is your job, how do you stay balanced? Marcia Gagliardi, founder and publisher of the popular dining and drinking e-column Tablehopper, tells us how she does it.","status":"publish","parent":0,"modified":1337012106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1124},"headData":{"title":"How Professional Eaters Stay Balanced | KQED","description":"When eating is your job, how do you stay balanced? Marcia Gagliardi, founder and publisher of the popular dining and drinking e-column Tablehopper, tells us how she does it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42648 http://blogs.kqed.org/bayareabites/?p=42648","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/14/how-professional-eaters-stay-balanced/","disqusTitle":"How Professional Eaters Stay Balanced","path":"/bayareabites/42648/how-professional-eaters-stay-balanced","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42648/how-professional-eaters-stay-balanced","authors":["5037"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1865","bayareabites_1245"],"tags":["bayareabites_1219","bayareabites_10438","bayareabites_10440","bayareabites_239","bayareabites_10395","bayareabites_10439","bayareabites_2028"],"featImg":"bayareabites_42986","label":"bayareabites"},"bayareabites_42633":{"type":"posts","id":"bayareabites_42633","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42633","score":null,"sort":[1336485628000]},"guestAuthors":[],"slug":"spring-cleansing-juicing","title":"Spring Cleansing: Juicing","publishDate":1336485628,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"green juice\" title=\"green juice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42639\">\u003c/a>\u003c/p>\n\u003cp>I never thought I’d be one of those girls who juiced. I’ve never believed in dieting, certainly never did a regimented cleanse before…they seemed gimmicky, rigid, and not very healthy. So why would I ever consider a \u003cstrong>juice cleanse\u003c/strong>?\u003c/p>\n\u003cp>Well, let’s face it. Food is my life. I make an effort to balance out the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">foie dinners\u003c/a> and \u003ca href=\"http://lickmyspoon.com/travel/weekend-getaway-oysters-cheese-marin-part-2/\">cheese benders\u003c/a> with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/15/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day/\">kale and quinoa\u003c/a>, but sometimes all the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">fun\u003c/a> catches up to me and I need a detox. \u003c/p>\n\u003cp>The whole juicing trend intrigued me, and seemed to be winning over fellow food bloggers by the masses. \u003ca href=\"http://joythebaker.com/2011/02/blue-print-cleanse-and-giveaway/\">Joy the Baker\u003c/a> loves cheeseburgers just like me, and she did it. \u003ca href=\"http://www.shutterbean.com/2010/juicing-101/\">Tracy Shutterbean\u003c/a> broke it down for me and it seemed less intimidating. And \u003ca href=\"http://gourmandeinthekitchen.com/2012/green-lemonade-juice-recipe-juicing-for-health/\">Sylvie at Gourmande in the Kitchen\u003c/a> made juicing for health sound downright delicious. The idea behind juicing is that it allows your body to quickly absorb high levels of vitamins, minerals, and phytonutrients, while giving your digestive track a much needed break. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"BluePrint Cleanse\" title=\"BluePrint Cleanse\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42634\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back in December (for the record, probably the worst time ever to embark in a cleanse when \u003ca href=\"http://lickmyspoon.com/recipes/dessert/holiday-cookies-best-of-the-best/\">holiday cookies\u003c/a> are tempting you at every turn), I decided to give the \u003ca href=\"http://blueprintcleanse.com/\">BluePrint Cleanse\u003c/a> a shot. Three days leading up to the cleanse, BPC recommends that you wean yourself off coffee, sugar, meat, and dairy. Psychologically, this may have been harder than the cleanse itself. Day one of weaning, I made a healthy \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/17/healthy-butternut-squash-soup/\">Roasted Butternut Squash Soup\u003c/a>…but while the veggies were roasting, I had a bunch of Wheat Thins and a slice of cheese. The cleanse hadn’t even started yet and I was cheating! I’m so weak. Cheese, I can’t quit you.\u003c/p>\n\u003cp>I pulled myself together and embarked on BluePrint’s three-day \u003ca href=\"http://blueprintcleanse.com/choose-your-cleanse/foundationcleanse.html\">Foundation Cleanse\u003c/a> which involved six juices a day: 3 Green Juices, 1 Pineapple-Apple-Mint, 1 Spicy Lemonade, and 1 Cashew Milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"Green Juice\" title=\"Green Juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42635\">\u003c/a> \u003c/p>\n\u003cp>The \u003cstrong>Green Juice\u003c/strong> -- comprised of romaine, celery, cucumber, apple, spinach, kale, parsley, and lemon -- actually wasn’t bad. It tasted fresh and vegetal, and by day three it strangely reminded me of a Bloody Mary (this could have been wishful delusion however). The \u003cstrong>P.A.M\u003c/strong> was my favorite of the juices. Sweet, tart, and tasty, this was the sweet highlight of my day during the cleanse. The \u003cstrong>Spicy Lemonade\u003c/strong> was like watered down lemonade with a subtle kick of cayenne. And the \u003cstrong>Cashew Milk\u003c/strong> was chunkier than I would have liked, but I enjoyed the vanilla bean and cinnamon in it, and it was as close to a creamy dessert as I would get so I tried to savor it.\u003c/p>\n\u003cp>Overall, my BluePrint experience was challenging. Three days felt like an eternity. I hated the rigidity of having to drink the same thing each day. It was borderline ridiculous when I went to the movies with three juices crammed into my purse because I wasn’t sure when I’d be home again. And I missed the social aspects of sharing a meal, especially when my husband would come home with pepperoni pizza. Evil. \u003c/p>\n\u003cp>On the flip side, at the end of the cleanse I did feel good. Would I shell out the substantial amount of dough to do BluePrint again? No, but I would consider juicing myself. A few months ago I saw the documentary, \u003ca href=\"http://vimeo.com/18732737\">Fat, Sick & Nearly Dead\u003c/a>. The movie follows the journey of two men who turn around their lives through a 60-day juice cleanse. Granted, their story is extreme, but it was convincing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"kale, spinach, celery\" title=\"kale, spinach, celery\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42636\">\u003c/a>\u003c/p>\n\u003cp>I splurged on a fancy \u003ca href=\"http://www.amazon.com/Breville-800JEXL-Fountain-1000-Watt-Extractor/dp/B0002VAFVG/ref=sr_1_1?ie=UTF8&qid=1336455207&sr=8-1\">juicer\u003c/a> and have been plowing through the veggies ever since. It is incredibly satisfying seeing my fridge brimming with fruits and vegetables, knowing that I am consuming all of it. It’s also really fun throwing entire bunches of greens and whole celery stalks into the juicer and watching them get pulverized in seconds. You’ll want to throw everything in your kitchen into that juicer, kind of like how little kids love throwing stuff down the toilet. You’ll see. \u003c/p>\n\u003cp>Why is this kind of juicing fun and enjoyable while the other kind was so painful? Balance? Moderation? Flexibility? I make a green juice almost every morning now, and feel so good about this commitment to health that I tend to eat healthier for the rest of the day. Sometimes the juice is breakfast and/or lunch. Sometimes it’s a supplement to a meal. It all depends on how I feel. For me, the flexibility of this approach to juicing is what makes it a sustainable practice. It is no longer something I’m making myself do. It is something I want to do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"green juice\" title=\"green juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42638\">\u003c/a> \u003c/p>\n\u003cp>I’ve found that the rush of energy I get from the juice alleviates my caffeine and sugar cravings. Plus, it is delicious. I crave my \u003cstrong>Mean Green Juice\u003c/strong>. The lurid color of beet juice is enthralling. I’ve heard that reduced red pepper juice makes a lovely glaze. And straight up orange juice is a frothy, creamy dream. I’m a little obsessed. \u003c/p>\n\u003cp>Are you a juicing convert? What are some of your favorite combinations? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"juicing\" title=\"juicing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42637\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Mean Green Juice\u003c/strong>\u003cbr>\n\u003cem>My go-to green juice with kale and spinach. You’ll find yourself craving this juice and the awesome energy boost it gives you. Adapted from Fat, Sick & Nearly Dead. \u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 liter (about 4 cups) of juice; about 3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 big handful kale (about 8 leaves)\u003cbr>\n1 big handful spinach\u003cbr>\n1 cucumber\u003cbr>\n4 celery stalks\u003cbr>\n2 apples, quartered\u003cbr>\n1 orange, peel removed\u003cbr>\n1/2 lemon, peel removed\u003cbr>\n1/2-inch slice of ginger\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wash all the ingredients.\u003c/li>\n\u003cli>Start by juicing the kale and spinach first, then continue with the rest of the ingredients. The juice of the other fruits and veggies will help flush out more of the juice from the greens.\u003c/li>\n\u003cli>Clean the juicer right away. I find that soaking the mesh disc in a bowl of warm water and using the cleaning brush while it’s submerged works well.\u003c/li>\n\u003cli>Enjoy that mean green high.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"A look into juicing and a recipe for energy-boosting Green Juice.","status":"publish","parent":0,"modified":1336464086,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1040},"headData":{"title":"Spring Cleansing: Juicing | KQED","description":"A look into juicing and a recipe for energy-boosting Green Juice.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42633 http://blogs.kqed.org/bayareabites/?p=42633","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/08/spring-cleansing-juicing/","disqusTitle":"Spring Cleansing: Juicing","path":"/bayareabites/42633/spring-cleansing-juicing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"green juice\" title=\"green juice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42639\">\u003c/a>\u003c/p>\n\u003cp>I never thought I’d be one of those girls who juiced. I’ve never believed in dieting, certainly never did a regimented cleanse before…they seemed gimmicky, rigid, and not very healthy. So why would I ever consider a \u003cstrong>juice cleanse\u003c/strong>?\u003c/p>\n\u003cp>Well, let’s face it. Food is my life. I make an effort to balance out the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">foie dinners\u003c/a> and \u003ca href=\"http://lickmyspoon.com/travel/weekend-getaway-oysters-cheese-marin-part-2/\">cheese benders\u003c/a> with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/15/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day/\">kale and quinoa\u003c/a>, but sometimes all the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">fun\u003c/a> catches up to me and I need a detox. \u003c/p>\n\u003cp>The whole juicing trend intrigued me, and seemed to be winning over fellow food bloggers by the masses. \u003ca href=\"http://joythebaker.com/2011/02/blue-print-cleanse-and-giveaway/\">Joy the Baker\u003c/a> loves cheeseburgers just like me, and she did it. \u003ca href=\"http://www.shutterbean.com/2010/juicing-101/\">Tracy Shutterbean\u003c/a> broke it down for me and it seemed less intimidating. And \u003ca href=\"http://gourmandeinthekitchen.com/2012/green-lemonade-juice-recipe-juicing-for-health/\">Sylvie at Gourmande in the Kitchen\u003c/a> made juicing for health sound downright delicious. The idea behind juicing is that it allows your body to quickly absorb high levels of vitamins, minerals, and phytonutrients, while giving your digestive track a much needed break. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"BluePrint Cleanse\" title=\"BluePrint Cleanse\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42634\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in December (for the record, probably the worst time ever to embark in a cleanse when \u003ca href=\"http://lickmyspoon.com/recipes/dessert/holiday-cookies-best-of-the-best/\">holiday cookies\u003c/a> are tempting you at every turn), I decided to give the \u003ca href=\"http://blueprintcleanse.com/\">BluePrint Cleanse\u003c/a> a shot. Three days leading up to the cleanse, BPC recommends that you wean yourself off coffee, sugar, meat, and dairy. Psychologically, this may have been harder than the cleanse itself. Day one of weaning, I made a healthy \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/17/healthy-butternut-squash-soup/\">Roasted Butternut Squash Soup\u003c/a>…but while the veggies were roasting, I had a bunch of Wheat Thins and a slice of cheese. The cleanse hadn’t even started yet and I was cheating! I’m so weak. Cheese, I can’t quit you.\u003c/p>\n\u003cp>I pulled myself together and embarked on BluePrint’s three-day \u003ca href=\"http://blueprintcleanse.com/choose-your-cleanse/foundationcleanse.html\">Foundation Cleanse\u003c/a> which involved six juices a day: 3 Green Juices, 1 Pineapple-Apple-Mint, 1 Spicy Lemonade, and 1 Cashew Milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"Green Juice\" title=\"Green Juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42635\">\u003c/a> \u003c/p>\n\u003cp>The \u003cstrong>Green Juice\u003c/strong> -- comprised of romaine, celery, cucumber, apple, spinach, kale, parsley, and lemon -- actually wasn’t bad. It tasted fresh and vegetal, and by day three it strangely reminded me of a Bloody Mary (this could have been wishful delusion however). The \u003cstrong>P.A.M\u003c/strong> was my favorite of the juices. Sweet, tart, and tasty, this was the sweet highlight of my day during the cleanse. The \u003cstrong>Spicy Lemonade\u003c/strong> was like watered down lemonade with a subtle kick of cayenne. And the \u003cstrong>Cashew Milk\u003c/strong> was chunkier than I would have liked, but I enjoyed the vanilla bean and cinnamon in it, and it was as close to a creamy dessert as I would get so I tried to savor it.\u003c/p>\n\u003cp>Overall, my BluePrint experience was challenging. Three days felt like an eternity. I hated the rigidity of having to drink the same thing each day. It was borderline ridiculous when I went to the movies with three juices crammed into my purse because I wasn’t sure when I’d be home again. And I missed the social aspects of sharing a meal, especially when my husband would come home with pepperoni pizza. Evil. \u003c/p>\n\u003cp>On the flip side, at the end of the cleanse I did feel good. Would I shell out the substantial amount of dough to do BluePrint again? No, but I would consider juicing myself. A few months ago I saw the documentary, \u003ca href=\"http://vimeo.com/18732737\">Fat, Sick & Nearly Dead\u003c/a>. The movie follows the journey of two men who turn around their lives through a 60-day juice cleanse. Granted, their story is extreme, but it was convincing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"kale, spinach, celery\" title=\"kale, spinach, celery\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42636\">\u003c/a>\u003c/p>\n\u003cp>I splurged on a fancy \u003ca href=\"http://www.amazon.com/Breville-800JEXL-Fountain-1000-Watt-Extractor/dp/B0002VAFVG/ref=sr_1_1?ie=UTF8&qid=1336455207&sr=8-1\">juicer\u003c/a> and have been plowing through the veggies ever since. It is incredibly satisfying seeing my fridge brimming with fruits and vegetables, knowing that I am consuming all of it. It’s also really fun throwing entire bunches of greens and whole celery stalks into the juicer and watching them get pulverized in seconds. You’ll want to throw everything in your kitchen into that juicer, kind of like how little kids love throwing stuff down the toilet. You’ll see. \u003c/p>\n\u003cp>Why is this kind of juicing fun and enjoyable while the other kind was so painful? Balance? Moderation? Flexibility? I make a green juice almost every morning now, and feel so good about this commitment to health that I tend to eat healthier for the rest of the day. Sometimes the juice is breakfast and/or lunch. Sometimes it’s a supplement to a meal. It all depends on how I feel. For me, the flexibility of this approach to juicing is what makes it a sustainable practice. It is no longer something I’m making myself do. It is something I want to do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"green juice\" title=\"green juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42638\">\u003c/a> \u003c/p>\n\u003cp>I’ve found that the rush of energy I get from the juice alleviates my caffeine and sugar cravings. Plus, it is delicious. I crave my \u003cstrong>Mean Green Juice\u003c/strong>. The lurid color of beet juice is enthralling. I’ve heard that reduced red pepper juice makes a lovely glaze. And straight up orange juice is a frothy, creamy dream. I’m a little obsessed. \u003c/p>\n\u003cp>Are you a juicing convert? What are some of your favorite combinations? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"juicing\" title=\"juicing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42637\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Mean Green Juice\u003c/strong>\u003cbr>\n\u003cem>My go-to green juice with kale and spinach. You’ll find yourself craving this juice and the awesome energy boost it gives you. Adapted from Fat, Sick & Nearly Dead. \u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 liter (about 4 cups) of juice; about 3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 big handful kale (about 8 leaves)\u003cbr>\n1 big handful spinach\u003cbr>\n1 cucumber\u003cbr>\n4 celery stalks\u003cbr>\n2 apples, quartered\u003cbr>\n1 orange, peel removed\u003cbr>\n1/2 lemon, peel removed\u003cbr>\n1/2-inch slice of ginger\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wash all the ingredients.\u003c/li>\n\u003cli>Start by juicing the kale and spinach first, then continue with the rest of the ingredients. The juice of the other fruits and veggies will help flush out more of the juice from the greens.\u003c/li>\n\u003cli>Clean the juicer right away. I find that soaking the mesh disc in a bowl of warm water and using the cleaning brush while it’s submerged works well.\u003c/li>\n\u003cli>Enjoy that mean green high.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42633/spring-cleansing-juicing","authors":["5037"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12"],"tags":["bayareabites_10397","bayareabites_310","bayareabites_10396","bayareabites_10395"],"featImg":"bayareabites_42638","label":"bayareabites"},"bayareabites_27467":{"type":"posts","id":"bayareabites_27467","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27467","score":null,"sort":[1305576882000]},"guestAuthors":[],"slug":"lessons-from-berkeleys-juice-bar-collective","title":"Lessons from Berkeley's Juice Bar Collective","publishDate":1305576882,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"35 years later, Berkeley's Juice Bar Collective is still going strong. ","status":"publish","parent":0,"modified":1539806831,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":978},"headData":{"title":"Lessons from Berkeley's Juice Bar Collective | KQED","description":"35 years later, Berkeley's Juice Bar Collective is still going strong. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"27467 http://blogs.kqed.org/bayareabites/?p=27467","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/","disqusTitle":"Lessons from Berkeley's Juice Bar Collective","path":"/bayareabites/27467/lessons-from-berkeleys-juice-bar-collective","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27467/lessons-from-berkeleys-juice-bar-collective","authors":["5038","5014"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_2090","bayareabites_9283","bayareabites_1875","bayareabites_1807","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_14751","bayareabites_10395"],"featImg":"bayareabites_27511","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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