The following article by John Ewoldt originally appeared in the Minneapolis Star Tribune: The orange juice industry is picking an extra dollar from your grocery budget, and you probably feel good about it. But you shouldn't. If you've recently switched to orange juice labeled "not from concentrate" (NFC), you've been
The following piece by Alissa Hamilton originally appeared on Writers Read: It’s summertime, the season for a great romance, thriller, or mystery, whether read between covers or viewed on the big screen. And yet all I seem to be reading these days is non-fiction, the film equivalent of the documentary,
The following article by Georgia Orcutt originally appeared in the Boston Parents Paper: It’s another morning and your household is buzzing as everyone gets up, gets dressed and grabs something to eat. Out comes the cereal, the toast, and, most likely, the orange juice. Chances are you consider it one
The following article by Tim Wilbur originally appeared in the June 12th edition of the Lawyer's Weekly: Have you ever wondered how they make orange juice? If you are like most people, you probably thought there was nothing to wonder about. Oranges are squeezed, and then they are either put
The following feature originally appeared on blogTO.com: In the feature "You Are What You Eat" I talk to Toronto personalities, musicians, artists and other interesting folks about where, how and what they eat. After all, food is the window to the soul. In this installment, I caught up with Toronto
The following interview was conducted by Susan Sampson, food writer for the Toronto Star, and originally appeared in that publication: That glass of sunshine sitting on the breakfast table isn't as pure and simple as you think it is, according to an exposé of the orange juice industry. In her
The following interview with Alissa Hamilton was originally posted by Andrea Walker on the New Yorker's Book Bench blog: Why orange juice? In general, I am interested in how the food-processing industry is affecting the growing of major agricultural crops in the United States. It struck me that orange juice
The following article by Alissa Hamilton originally appeared on CivilEats.com: It’s orange juice season. More precisely, it’s the season of the Florida Valencia, considered the “Cadillac of oranges” within the orange juice industry for its deep orange color, high juice content and rich orange flavor. We’re so used to getting
The following article and interview originally appeared in the Boston Globe: What could be simpler than a glass of orange juice? The beverage holds a place in the pantheon of wholesome American breakfast foods, on equal footing with toast, cereal, and eggs. It's pure and natural, ads tell us, and
The following article by Alissa Hamilton originally appeared in Briarpatch Magazine: If you are like most people, you don’t wonder much about the foods you pick up at the supermarket. You trust that they’re as straightforward as meat and potatoes, and nothing you’re going to find on the labels is