South Side's New Juice Bar Cold-Presses Fresh Produce

Talking juice with Ankit Goyal, owner of Fresh From the Farm Juices.


Ankit Goyal takes his knowledge of juicing, which dates back to his days with a large garden in New York, and applies it to his tactics at Fresh From the Farm Juices. He cold-presses produce, meaning that no heat is applied to ingredients used in his products, including his popular watermelon-lemongrass-strawberry flavor. Goyal plans to hold two VeggieGiving gatherings Nov. 21 and 26 at his new South Side juice bar. The five-course meal will end with a butternut squash-apple crisp.

Best way to incorporate juice into your diet?
If you have our 12-ounce bottle, maybe drink it two or three times [throughout] the day. If people are not familiar with [our products], maybe have 2 or 3 ounces at a time, taking swigs to get [accustomed to the] flavor.  

Recommended time to sip juice?
Any time of day — especially the type we do.  

Best juice you’ve ever had?
One I tried in New York at a juice bar [with] guava, mango, fig and blood orange.  

Confusion surrounding juice bars?
The misconception some have created for themselves is making smoothies, not juice. There’s a misperception of juice in general; juice is produce being juiced.  

Are cleanses for everyone?
I’d say that people should try a simple cleanse. Do it with caution. My overall perspective is that they’re very beneficial for the body.

(Fresh from the Farm Juices, 1330 Bingham St., South Side; VeggieGiving events held Nov. 21 and 26, 7-9 p.m., $50 per person; 412/224-2650,

As the name implies, veggie meatballs should contain some produce — not just copious amounts of filler. Inside the Franktuary Lawrenceville kitchen, masterminds have crafted beetballs to carry you through Meatless Mondays or anytime you're simply craving a helping of vegetables. Chefs combine beets, sweet potatoes, lentils and tempeh and form the mixture into balls, which can be served in a potato bun. The trio of beetballs will likely fill you up, but we recommend ordering a side of chickpea fries, too. 

(Franktuary, 3810 Butler St., Lawrenceville; 412/586-7224,

As Thanksgiving nears, plan your menu with the help of vendors at the Farm to Table Pittsburgh Harvest Tasting. Held tomorrow at The Waterfront, the second-annual shindig offers guests the opportunity to sample and buy from numerous purveyors. It's a one-stop shop for those looking to cook for crowds during the approaching holidays. Among the exhibitors are Clarion River Organics, Pretzel Crazy, Sunny Bridge Natural Foods and The Greek Gourmet. Plan ahead by getting your ticket today — and by throwing a few extra reusable totes in your car; we have a feeling you'll need 'em.

(Farm to Table Pittsburgh Harvest Tasting, 270 W. Bridge St., The Waterfront, Homestead; Nov. 16, 3-7 p.m., $25 in advance and $35 day of event;


Categories: PGHeats