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
This article by Alissa Hamilton was originally distributed on the Foodforethought listserv. Ever wondered why breakfast without OJ seems incomplete? If you thought about it you might say orange juice is a good source of vitamin C, or it's part of a balanced breakfast. These answers would put you in