It turns out that a lot of the orange juice sold in the US isn’t what you might initially think of as “orange juice.” Technically, of course, the liquid (or concentrate) is considered orange juice, but like a lot of the things that we enjoy in this modern age, it might be hard to identify at certain stages of the process.
Yesterday on KCRW’s Good Food, Dr. Alissa Hamilton spoke about her just-published study of the orange juice industry, a book entitled “Squeezed.” After hearing her talk, I eagerly await her follow-up text “Premium Poison,” examining the true meaning of “organic” (according to the FDA) and how our “organic” peanut supply added the salmonella flavoring.