#juice-history

#juice-history

"We've spent the last six years building a farm and homestead from scratch here, which has become home to a restaurant, guesthouse, and brewery, chickens, ducks, two donkeys, and a small flock of dairy sheep."

Mānuka honey introduces a layer of complexity that traditional sweeteners cannot replicate. Ultra MGO 800+ is described as thicker, richer and more earthy than standard honey, delivering intense mineral bursts and chocolate notes.

The word ketchup was first documented centuries ago, but it was advertised as more of an ingredient than a condiment, and the primary components were anything but tomatoes.

The more you use a good quality olive oil, the better your food will taste. Spring is the time to seek out the newest extra virgin olive oils—the current harvest from olives picked and milled in the previous fall and early winter.

The addition of the beetroot to give the drink its hue is a little different. It's a great natural way to get a beautiful vibrant pink color without adding a different flavor to the drink or using an artificial means of color.

While I love a good cocktail, on a regular basis you'll find me drinking lighter options like sparkling water or tea. After helping my husband Alex kick his soda habit years ago, we began to discover drinks that actually make you feel energized and balanced, from cucumber-infused waters to homemade herbal teas. What's great about switching to healthier beverages is you don't have to sacrifice flavor.

This frosty, pale yellow puree holds a secret: a super citrusy, sweet tart flavor owed to a load of lemon zest and juice. When I'm in the mood for a sunny, citrusy drink, this is what I crave! Whiz it up with frozen fruit and milk in a blender, and it's one of the tastiest, most satisfying smoothies around. You can even call it a "lemon pie smoothie" to make it even more fun!

Country of origin labeling became mandatory on all international products entering the United States in 2009. The goal was to ensure American consumers knew where the products they were buying came from, enabling shoppers to make informed buying decisions. These products include everything from Mexican avocados to French wine to pasta from Italy, with the latter thankfully safe from recent U.S. tariffs. However, does the location a product comes from actually matter?

Now 51 years old, the pint-size Beverly Hills Juice still draws generations of fans and offers punchy, sweet and herbal concoctions made from local persimmons, blood oranges, greens and ginger, the custom hydraulic press cranking through the best of the season at nearly the same prices for half a century. It's credited with proliferating pressed juice in L.A., but the shop's founding family says it was built on the shoulders of health-minded giants.

Every morning I join a group of friends for coffee and conversation at a cafe in my neighborhood. We call ourselves the "coffee klatch." This time of year, one of the key klatchers, Michael Soriano, often comes bearing a bag of Meyer lemons, picked from his tree. Last year he even did a drive-by in front of my apartment, delivering a bag of those fragrant golden orbs just for me. Such luxury! And free. It felt like a heist.

Social media, the internet, and globalization have made the world a much smaller place. Not only are we bombarded with foodie influencers sampling exotic cuisine in real time, but you yourself can easily obtain said exotic ingredients at your local grocery store or restaurant menu. In fact, many foreign or otherwise non-native products are quickly becoming the "it" food, stateside. And the bold citrus flavor you'll keep seeing in food and drink in 2026 is yuzu.

If you, too, down a bottle of kombucha every chance you get, we are one. Well, maybe not every chance (after all, you can definitely drink too much kombucha), but you get the picture. I adore the fizzy, probiotic drink, which is on the very long list of things I'd like to make at home eventually. But until I have enough capacity to embark on a homemade kombucha adventure, I'll stick to the store-bought stuff, preferably from Health-Ade.

For an unexpectedly good hors d'oeuvre, char tangerines. Yes, tangerines. Letting the blackened citrus steep in an herby oil yields a sweet, silky and pleasantly bitter result. This recipe for charred tangerines on toast was the first recipe I got a lot of confused comments about. And I understand. It's a little strange. But I also will say it's really good.