Re: Juicing for all

I became interested in juicing and blending when I saw a demonstration by Silver Hills at a Seventh Day Adventist church.

I believe that is one way the church tries to help the community, by promoting the preparation of veggie and fruit meals.

I remember that demonstration so well because of the technique with the almonds. I had not heard anything like it before.


Do you know, Mo? ...I think all organic food places should have a juicing/blending demonstration, with free 'testing' of the blends they produce.

My health food store has a produce section, and a deli-style restaurant...but the great juices they offer are priced so high that the public doesn't think to order them. I think that's such a shame.

They could gain so much business for their produce department, and for the whole store, if only they would demonstrate these techniques.


In our town we have an organic fruit and veggie supply house which delivers boxfuls of produce to homes, weekly.

Then, on Saturday morning they open to sell off the their remaining produce to the public, if the customer has registered with them. (I think that may be a 'rule' imposed on them by the bigger grocery stores.)

Two things I'd like to see them do...

...Juicing demonstrations on Saturday mornings, with the drinks sold to their customers at very low prices. However, they'd likely have to pass strict 'safety' and 'cleanliness' regulations.

...A soup restaurant next door. Some other folks own a 'lunch counter' style restaurant next door but I believe that serves mostly the local folks in the 'industrial' area where they are located.

There is at least one lady in town who is a gifted soup chef. She writes original recipes for the organic veggies people, for their weekly newsletter. (She designed one baked veggies and sage soup recipe using squash and peppers baked with olive oil and then pureed.)

A soup restaurant could turn out different soups all day and do a fine business, sit-down and take-out, if the prices were low enough.


The 'organic' growers have set themselves an unnecessary obstacle in high prices. Their prices are so high that much of their produce goes unsold.

They reason that they are 'saving' by composting all their leftovers, to put back into their land. But that practice wastes their investment of time and labor.

There will always be the 'trim', the unused leaves and roots of many veggies, to compost.


One of my most favorite principles of good business is to 'lower the price and go for volume'.

I figure it is far better to sell more carrots at 10 cents each, than to sell only a few at $1.00 each.

Farmers may be good retailers, store-keepers, but most are NOT.

Many retailers are not particularly good at their jobs. That's why organizations like the big discount houses (I won't mention their names) can hog the market-place. They act as their own 'distributors', the in-between men...and take those profits as well.

I feel it is the distributors who are keeping prices high...that and shipping costs.


Grow locally, and lower the prices is my best guess for high volume sales in fruit and veggies...and everyone's profits.

Can you imagine the roadside fruit and vegetable stand offering blended juices on a hot summer day?!

Turn the business into delicious and 'fast' food, and the whole community will rush to buy, I think.


We have an arts center here in town. There is a gourmet deli there, too...with prices to match.

Can you imagine the sales they'd do if they offered a one dollar cup of homemade soup?

Boggles my mind!


The whole 'organic' industry needs MOTHERS...and grandmothers!!! ...Folks who know nutrition and recipes. We have had decades of training, at home.


And, I haven't even mentioned dehydrating...the easiest method of getting nutrition through the whole year...and root cellars! (What an opportunity for one home-owner on the block to store garden produce, for a small fee, to serve the whole blockful of home gardens!)

(And then there is the priceless conservation of soil micro organisms. And teaching the public how to make vegetable broth [potassium], that helps to make bile...your finest laxative!)

It is not just the young family that will benefit...think of all the seniors...the keepers of lifetimes of learning...and all that went before. Seniors bridge the gaps between generations. That's how we build progress.

Why forget?

Anyone who likes 'business'...please think about this...practical food management entirely as the consumer wants it, needs it. Billions of dollars are slipping away through this hole in the system. Health, too.

Many thanks,

Fledgling

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