Invasion of the juice bars
Some believe the trend towards fresher, healthier, more varied juices began in Redondo Beach with a mysterious surfer/juicer named Bruce in the 1970s. Forty years later, it has come full circle. Vincent Rodgers, owner of Juice It Up in Hermosa Beach, makes one of the store’s popular vegetable-based juices. Photo A few years ago I was driving with a friend who saw a juice bar and asked, “What’s the deal with juice bars? I can get juice at the grocery store, or make it at home. Why do people go to these places?” It was a valid question. You can buy fruit and vegetable juice in grocery stores – canned, frozen, or fresh, though the “fresh” juice in the store might have been reconstituted, or might have been sitting there for a week. Some people obviously think there’s enough of a difference that they patronize specialty juice bars. A host of these have opened up in the South Bay in the past decade, and more are on the way. To figure out who is buying these fresh juices and why, I posed a question to Hayden Slater, founder and CEO of Pressed Juicery: Are people drinking the same amount of juice they did ten or twenty years ago, but buying it from specialty places rather than stores? I…
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