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Juiced up

"Juiced up" Continued...

Pressed Juicery co-founder Carly Brien tells a different story: “There’s nothing trendy about juicing. It’s the most natural thing you can do: just fruits and vegetables, all raw.”

She said juicing’s surge of popularity reflects society’s growing interest in “physical and mental well-being” while pursuing a health routine that isn’t “super expensive or unrealistic.” After decades of feeding the pockets of multi-million dollar diet industries, the people have given up fads and returned to what is “most simple and basic.”

But making your own juice at home can be time and cost intensive, Brien said. Sure, $7 for juice sounds ludicrous, but that bottle equals pounds and pounds of produce that costs more than $6.50.

Brien started Pressed Juicery with co-founders Hayden Slater and Hedi Gores when she couldn’t find a decent juice bar around her neighborhood. At the time, Pressed Juicery was one of the few juice bars in Los Angeles to use a hydraulic press. The tremendous pressure the hydraulic press exerts extracts as much substance out of the produce as it can, while preventing oxidation to prolong refrigeration life without losing nutrients. Today, most new juice bars also use the hydraulic press method.

Their business boomed mostly through social media and word-of-mouth, she said, although publicized photos of celebrities (such as Nicole Richie) toting their bottled juices helped.

“Right now California is definitely having a big moment for juices,” Brien said. “It’s something people want. There’s a need for it.”

Brien, who was battling a few days’ flu when she talked to me, said she still drinks some form of juice every day. Right now, she’s going heavy on the apple, lemon and ginger combo to combat her illness.

In Kansas City, Par-Due is counting the days when she can start juice-cleansing again. The only drawback she dreads in juice fasting is its anti-social qualities—and not just because you spend a chunk of the day on the toilet.

“Eating is such a social thing,” she said. “So juicing can be extremely isolating. Even though you feel amazing, you start craving that human connection.” Then she paused and said with a laugh, “But now it might not be so hard because you can just meet at Starbucks for juice.”

Sophia Lee
Sophia Lee

Sophia is a features reporter for WORLD Magazine. She graduated from the University of Southern California with degrees in print journalism and East Asian language and culture. She lives in Los Angeles with her cat, Shalom. Follow Sophia on Twitter @SophiaLeeHyun.


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