ISSUE 49, GOOD FOR YOU, Part 4: Carrot Juice
Carrot Juice
Shredding and pressing carrots for juice began in the late 18th century in Europe with the intent of adding the juice to the churn while making butter. It would tint white milk fat into the more sumptuous pale yellow. Indeed the predominance of the orange carrot in cultivation was an offshoot of the desire for yellow butter. Carrots grew in…