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Last summer, while visiting a popular juice bar in NYC, I noticed a selection of cold-pressed juices. Fairly up-to-date with juicing and raw food trends, the term âcold-pressedâ was something new to me. Believing it to mean either a simple, but hyped-up city fad, like moving the juicing station to the walk-in refrigerator, or requiring a ridiculously expensive piece of machinery, I chalked it up to an only-in-NY moment....

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