What to do with your Thanksgiving Leftovers (Vegetarian Edition)

What to do with your Thanksgiving Leftovers (Vegetarian Edition)

What to do with your Thanksgiving Leftovers (Vegetarian Edition)

Too many mashed potatoes left after Thanksgiving? Don’t worry, we’ve got you covered. Vegetarian or vegan or just don’t like turkey? We’re here to help you out. Here are some recipes to stop you from wondering not only what to do with that cranberry sauce you have left in fridge, but also with the rest of your Thanksgiving leftovers!

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Potatoes

Carrots

Pumpkin

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Cranberry Sauce

  • Cranberry Cookie Bars by simplycooking101 - Don’t know what to do with your leftover cranberry sauce? Tired of turkey and cranberry sandwiches? When in doubt, make cookies! And if you’re not in the mood for cookie bars, try these Cranberry Tartlets from Martha Stewert instead.

  • Warm it up to use as a sauce for desserts, like ice cream and cake, spread it on toast, add it to cocktails, or use it to flavor yogurt. Just add as little or as much sauce as you want for a fall yogurt treat! You can also add it to labneh for a delicious dip.

Veggie Scraps

  • Veggie Broth by the Minimalist Baker (VG) - Use up your veggie leftovers and scraps with easy 1-pot vegetable broth recipe. It makes the perfect base for all sorts of dishes, like soups, stuffings, and even pot pies!

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Sweet Potato

What to do with your Pumpkin after Halloween

What to do with your Pumpkin after Halloween

What to do with your Pumpkin after Halloween

Did you know 1.3 billion pounds of pumpkins are thrown away after Halloween every year? And when these pumpkins waste away in the landfill, they generate greenhouse gas emissions. Instead of adding to the pumpkin waste, why not upcycle your pumpkins and jack-o-lanterns? If you’re not sure where to start, we’ve got you covered.

Note that a carved pumpkin that’s been left out for over 24 hours could be unsafe to eat. Carved jack-o-lanterns should be properly composted. If you have some uncarved pumpkins lying around after Halloween, here are some great ways to make sure those delicious pumpkin pieces don’t go to waste:

Make pumpkin puree!

It’s easy to do - just bake, boil, or steam your pumpkin pieces and throw in a food processor. Here’s a recipe for roasted pumpkin puree from A Sweet Pea Chef!

You can freeze it for the future or use them in muffins, soups, breads, and if you’re not feeling almond or peanut butter, pumpkin butter. You can even use it in a homemade pumpkin spice latte. Or why not use it in pumpkin face mask to make that skin glow? Pumpkins are full of vitamin A and C and other nutrients that are great for brightening skin!

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Roast the seeds!

Full of zinc, vitamin E, and fiber, they made a great healthy and crunchy snack.

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Bake a pumpkin pie!

Would this list even be complete without mentioning pumpkin pie?

The Best Pumpkin Pie by Modern Honey

Vegan Gluten Free Pumpkin Pie by Minimalist Baker

What do you do with jack-o-lanterns after halloween?

But what about the jack-o-lanterns looking a little worse for wear once the spooky festivities are over? We have tips for those too. Try these tricks instead of throwing your pumpkin in the trash:

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Compost it! Pumpkins make great fertilizer. You can compost them on your own by finding a spot for your pumpkin in your garden (sunny spots speed up the composting process), smashing it, covering it with leaves, and letting nature take care of the rest. If you don’t have a garden or backyard, drop your old pumpkins off at your nearest compost collection site.

Make a pumpkin planter! This is a fun, festive fall decoration that lets you enjoy your pumpkins a little longer.

Donate your pumpkins to a local farmer or zoo so animals can enjoy this tasty treat! You can even make your own pumpkin bird feeder if you’re feeling creative.

With a little creativity, there’s nothing tricky about keeping your pumpkins and jack-o-lanterns out of trash.


5 Fun Facts about Pumpkins

5 Fun Facts about Pumpkins

5 Fun Facts About Pumpkins

It’s impossible to walk into any supermarket and not find something pumpkin-flavored once fall hits. The familiar, round, orange squash is hard to avoid, but did you know that pumpkins come in tons of varieties, colors, shapes and sizes?! The heaviest pumpkin in the world weighs 2,624 pounds…Holy Pumpkin!

We’re giving you pumpkin to talk about at your Halloween party this year. Here are 5 facts about your favorite fall squash.

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Jack-o-lanterns used to be carved from beets,

turnips and potatoes. The Irish used them to scare off evil spirits, and when they immigrated to the United States and brought along the jack-o-lantern tradition, they found out pumpkins were much easier to carve.

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You can eat every part of the pumpkin.

That means not only the pulp and seeds, but also the leaves, skin, flowers, and even the stem! So next time you’re looking for a pumpkin recipe, don’t stop at pumpkin pie. How about some Stir Fried Pumpkin Stems instead?

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Pumpkins have been around for 5,000 years.

That’s way longer than any pumpkin spice latte craze.

Pumpkin facts

Pumpkins are 90% water

They’re low in calories, fat, and sodium, and have more fiber than kale. They’re also good sources of potassium, protein, iron, Vitamin A, and Vitamin B.

Pumpkin Growing

Pumpkins are grown in every continent

but Antarctica. Pumpkins are native to the Western Hemisphere but are grown all over! Illinois grows more pumpkins than any other state in the U.S.

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Source: Today

If these pumpkin facts won’t make you a hit at your Halloween party, try making this pumpkin keg and fill with beer or your favorite Ugly Juice to impress your guests instead!

And once you’ve traded out the pumpkins and ghosts for snowmen and holly, don’t forget to compost your pumpkins!

If anyone in SF wants a pumpkin juice keg at their Halloween (or Thanksgiving) party, we will give you an awesome discount! Please email us!!!

Happy National Coloring Day!

Happy National Coloring Day!

Happy National Coloring Day!

Let your Creative JUICES Flow today!

Ugly Juice is all about individual creativity, interesting color and flavors and doing things different. We also need some new art for the walls of our new office. So we’re enlisting our awesome community’s help! Scroll down to the bottom of the blog for 2 downloadable coloring sheets inspired by Ugly Juice and let those creative juices flow! Don’t forget to tag us on Instagram so we can feature your masterpieces!

But First, a Little Throwback…

We’re throwing it back to our tie dye party that we held at Sports Basement in San Francisco. This event was a colorful, educational and fun way to get artsy with the Ugly Juice crew and our juice drinking community. Food was provided by Regrained and Marlo’s Bakeshop, both local San Francisco companies. We had fun catching up with Angie from @Pharmdfoodie among the other rad juice drinkers who came by.

Why tie dye?

Tie Dye has naturally become part of the Ugly Juice brand identity. What started out as a fun way to add color to Ugly Juice t-shirts quickly manifested itself into the company. If Ugly Juice were a car, it would be a Westfalia and the people who surround the brand are individuals who care about the uniqueness of the brand and themselves. During a team meeting we came up with this description of the company…

If Ugly Juice were a car, it would be a 1969 VW Westfalia (with a more sustainable fuel choice). An encapsulation of free spirits, alternative lifestyles and adventure, the Westfalia goes against the status quo. At the same time it exudes friendliness and is an image of home. There is something comforting about a Westfalia van. It is a reliable, relatable friend that carries real people, adventurous people from one beautiful place to another. It doesn’t try to be something it’s not, because it doesn’t have to be. It is uniquely itself and gets noticed because of that. Everyone recognizes it, yet each van is unique. It’s quirky, a little weird and makes people chuckle.

Here’s a look at our tie dye party (keep scrolling for coloring pages!)

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And now some tie-dye inspiration

24 hours after the tie dye party, we started seeing everyone’s designs. They turned out awesome and reminded our Ugly Juice team of the amazing, waste-fighting and supportive community Ugly Juice has built. Like Ugly Juices, each shirt is beautifully unique and has its own personality! Thanks to everyone who helped make the tie dye party great. Which design is your favorite?

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Ugly Juice Coloring Pages!

Let your creative juices flow with these two Ugly Juice coloring pages! Download ‘em, print ‘em and fill ‘em in! The Ugly Juice office needs new art on the wall…tag us in your creations and it might just be featured on our wall! Instagram: @drinkuglyjuice

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Event: Mindfulness, Yoga & Juice!

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Event: Mindfulness, Yoga & Juice!

Earlier this summer, we worked with Gal Collective and some awesome local San Francisco brands for an afternoon of yoga, mindfulness and essential oils.  It's easy to get caught up in the busy world of city-living, but events like this remind us to take a moment to find little things that reconnect us with nature, ourselves and our peers. Whether it's ordering a bouquet of sustainably-sourced flowers, drinking a waste-fighting juice, making tea, or popping into your favorite fitness class, take time for YOU! 

We love catering events of all sizes and occassions! If you're interested in having Ugly Juice at your wedding, office holiday party, happy hour, wellness event, etc. fill out this form

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Check out these awesome brands:

Tory Putnam | Photographer Instagram + Website

Gal Collective | Host & awesome community Instagram + Facebook

Yoga Sidekick | Private yoga, office yoga, retreats Instagram + Website

Kovi Kai | Ginger & Turmeric tea Instagram + Website

Ugly Juice | Cold-pressed juice Instagram + Website

Cannatopia | Vegan edibles Instagram + Website

Triad Bevs | Water kefir + kombucha Instagram + Website

+ Tatiana Hall Instagram + Website

 

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Strawberry Smash Smoothie

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Strawberry Smash Smoothie

Strawberry Smash Smoothie Bowl

This vegan smoothie bowl not only tastes great, but it is also a fantastic way to start the day. With a large amount of fruit and the tang of half of a lime, the Strawberry Smash smoothie bowl blends all of the best parts of a sweet and sour collection of produce. With a splash of almond milk, the bowl is taken to a whole other level of creaminess that helps to make this a full meal. At Ugly Juice, we like to get creative with our bowls, this means that you could add a handful of granola, nuts or various seeds to make your bowl that much better. 

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Ingredients:

  • 1 green apple
  • 1 cup frozen strawberries
  • 1/2 cup almond milk (or milk of choice)
  • 1 Strawberry Smash Juice (or replace with another fruity Ugly Juice)
  • 1/2 Lime, juiced
  • 10 mint leaves

 

Directions

Toss everything in a blender and blend until smooth! Top with your favorite granola, nuts, seeds or fruit! 


Want to try Ugly Juice? We've got lots of ordering options! From office delivery to event catering and individual pick-ups, we've got you covered :)

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What Does Zero Waste Look Like on a Farm?

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What Does Zero Waste Look Like on a Farm?

What does Zero Waste Look Like on a Farm?

Ugly Juice hit the Heart of the City Farmers Market this to celebrate National Farmer’s Market Week and get to know some of the awesome growers in our state.

The San Francisco farmers market brings together a cavalcade of interesting people who all have different methods on how they deal with food waste. We interviewed three farmers, all from different parts of California, on what they did with their excess produce and how others can do their part to fight waste. Here are their stories.

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The first stand that we visited, De Santis Farm, was owned by a very sweet couple Matteo and Rosa De Santis, who have been in the farming industry for over 40 years. After moving to the United States from Italy, they married and managed a local grocery store before purchasing a 20-acre plot of land in Fresno, CA which reminds Rosa of her homeland in Italy. After talking with them, we asked what “What do you do with old produce?” Rosa responded by saying “We try to get creative with our excess food since more often than not, we have more food than we know what to do with. We will either make fertilizer or we will feed the animals. It all depends on the day and the weather!” We then asked them “what does zero waste mean to you?” The couple quickly said,

“Try not to waste anything… there is always a use for everything.”
 
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The second stand that we visited is family owned farm, Yerena Farms. The farm originally started growing strawberries for Driscoll for 12 years and began to grow conventionally in 1982, due to market demand. Now they have 6 full time employees and travel from farmer’s market to farmer’s market, selling 100% organic produce. When asked what they did with their food waste, the son was quick to respond by saying

“We make wine out of blackberries, we make juice and we make ice-cream. The issue is, we will have months where there is so much food, that it’s hard not to waste it. But we do our best to use all of the harvested produce.”
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The third and final stand we visited was Rainbow Orchards which is a third generation family farm. Based out of Camino, California, Rainbow Orchards has been growing fruit for 40 years and claims to have the best apples, pears, peaches and blueberries. We tried their blueberries and attest that they are quite amazing! When asked what her family farm does with excess produce, she responded by saying, “ We make jams, we make amazing apple cider, and they also have a compost pit.” She then continued,

“Since we are a third generation family farm, we have it down to a science. We rarely have excess food waste since we know how much to grow, what time of the year to grow and how much needs to be harvested.”

 

Final Thoughts

The San Francisco Farmers market was an eye opening experience to say the least. All of these farms have very creative ways in which they deal with excess produce and making the best tasting. If they all had one thing in common, it’s that they don’t let anything go to waste. We should all follow in these farms footsteps and live by the motto that everything should be used for something!



 

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#ThirstyThursday: Drink Yo Broccoli Mojito!

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#ThirstyThursday: Drink Yo Broccoli Mojito!

We couldn't let #NationalMojitoDay pass by without creating an unconventionally delicious Ugly Juice Mojito recipe!

These refreshing mojitos are the perfect addition to any event...impress your guests at your next BBQ, office happy hour or summer party with these waste-fighting drinks (each bottle of juice saves ~2lbs of cosmetically disadvantaged produce from going to waste)!

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Drink Yo Broccoli Mojito Recipe

The refreshingly tropical ingredients in Drink Yo Broccoli (apple, cucumber, pineapple, broccoli, kale, celery, turmeric, lime) play beautifully with rosemary and mint in this summer cocktail. 

  • 4 oz "Drink Yo Broccoli"
  • 1 oz White Rum
  • 6 mint leaves + more for garnish
  • Juice from 1/2 lime
  • Soda water
  • Rosemary for garnish
  • Ice
  1. Muddle lime juice and mint leaves in a glass.
  2. Add ice to the glass (fill halfway).
  3. Add juice and rum.
  4. Top off with soda water, stir and garnish. 

Grab your cocktail, grab a good book and enjoy in the sun!


Get Ugly Juice at your event! Create a custom order for your next event or work with our events team! We cater events throughout the Bay Area (and deliver by bike in SF)!

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Diary of an Ugly Juice Intern: Tule

Diary of an Ugly Juice Intern: Tule

This past spring, Tule joined the Ugly Juice team as an intern in charge of sourcing new produce and working with farmers and distributors to identify and remedy inefficiencies in the produce industry. This is her reflection. We miss you Tule!! 

Diary of an Ugly Juice Intern: Tule

Before learning what Ugly Juice was, I’d always been someone who cared a lot about health and nutrition, and even more about the intersection of food systems with environmental issues. With a single-use culture and obsession with aesthetic perfection, it’s not hard to see that we’re a country of wasters. But I already knew that. What I didn’t know was why.

During my 9 week internship, I cold-called produce wholesalers and farmers in Northern California and slowly but surely learned the ins, outs, and insidiously simple yet dangerous shortcomings of the world of produce.

Here are my 5 greatest findings and surprises encountered during my internship.

 

1. So Much Goes to Waste

To many this may be a well known fact, and I did come into this internship already knowing the numbers: 20 billion pounds of fresh, perfectly edible produce (almost 50% of all produce grown in the US) goes to waste each year, costing the economy $218 billion, filling up 21% of the country’s landfill space, and wasting about 20% of the nation’s fresh water supply. Yet only after picking up the phone and talking with farmers and wholesalers did I really grasp the magnitude, and really the sadness, of this issue.

The produce industry is in many ways outdated in its systems of operation, leading to inefficiencies that generate a tremendous amount of waste. Without fail, every farmer or distributor I spoke with had their own food waste story. If you imagine all of the farmhouses and wholesale warehouses across the state, right now many of them have entire palettes of delicious produce sitting around, soon to be thrown out. Thinking about the numbers through this lense has definitely inspired a new sense of urgency within me, and I encourage you too to imagine the water, land, labor, and delicious produce behind the statistics.

2. Food Waste isn’t what you’re picturing.

What are you imagining right now when I talk about food waste? Moldy oranges? Wilted lettuce? The discussion around food waste often conjures up images of expired produce, yet in reality that assumption is far from the truth.

The “ugly” produce that Ugly Juice sources is never old, moldy, or compromised in quality in any other way, and truth be told, it’s often not even “ugly”. There are so many inefficiencies and challenges in the produce sourcing chain, and so while some of the produce we source has definitely been rejected for surface imperfections such as deformed shape or minor blemishes, much of our produce is simply the result of limitations inherent to the system.

Farmers and distributors alike struggle with fluctuating harvests, order cancellations, and minimum quantities, and so when such a variable industry is tasked with squeezing into the very defined expectations of quota oriented and recipe-centric restaurants and grocery stores, lots of produce falls by the wayside. And that is where we come in. We work some with farmers, but mostly with the middle men who purchase from farmers and sell to restaurants and grocery stores. We take all the produce that inevitably falls into the holes of the system; sometimes our produce even arrives at our kitchen pre-packaged, and pre-cut, from a produce distributor, exactly like what you would find at your grocery store.

 

3. The Problem is bad for everyone, and solutions are widely welcome

When you look at most large-scale challenges facing society today, someone or some people almost always stand to gain. Yet the wildly upsetting but equally advantageous aspect of the food waste crisis is that it is simply bad for everyone. Farmers expend the same amount of water, labor, and resources regardless of how much of their harvest they ultimately sell. Similarly, distributors don’t get their money back for the produce they can’t sell to the grocery stores, and grocery stores lose on the fruits and veggies that go bad sitting at the bottom of the pile. And, of course, our planet pays the ultimate price as we work the land almost twice as much as we need. Yet this very predicament is what makes food-waste solutions so welcome. Everyone that I called, representing all steps of the produce sourcing process, always received my calls with excitement and their own assurance that such a service was desperately needed to both save and offer profit for their otherwise wasted produce. I had the easiest sales pitch in the world as we were essentially offering returns to an entire class of produce rendered valueless by our backwards food culture. At the end of the day, fighting food waste is not only the moral but also the economical and logical path forward.

 

4. Complacency is easy, and might just be our biggest challenge.

Despite the obvious advantages of such a relationship and the initial excitement I almost always hear on the other end of the phone, many of these conversations failed to amount to anything. Ultimately, I found that despite the many positives and minimal drawbacks, many farmers and distributors weren’t willing to follow through, letting me know that while it seemed like a great opportunity, they didn’t want to deal with adding anything to their system.

Food waste is a challenge wrought with complacency and status-quo bias. Solutions abound but the willingness to take that first step is lacking, regardless how great the ultimate payoff. Distributors who were initially hesitant but ultimately joined our program transitioned seamlessly and quickly adopted a produce-saving mindset. They grew to recognize the lost revenue of each tossed item and reached out consistently to turn profit on the produce that just weeks prior had been without a second thought. Our food system is stuck in default, and so my conversations with the individuals across the industry make me wonder, how can we change the default option so that bringing value to all that neglected produce is not only profitable but also the path of least resistance?

 

5. Here’s How You Can Help

Vote with your wallet and purchase ugly and leftover produce, both in the brands you support and by picking the ugly produce off the shelf. Support food systems with a more efficient and sustainable chain of operations, such as farmers markets and grocery stores/distributors that donate all they can’t sell. Eat seasonally and recognize that we need to adapt to a consumer model in which the farmers and their harvests come first, and then we adapt, not the other way around. Read more about waste fighting tips here!

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After 9 short weeks, I’m leaving this experience with both an appreciation for the opportunity but also a strong hope for the future of food. Companies like Ugly Juice are taking a critical look at the state of our food systems, and so long as we do too, and continue to support those who are working towards a more sustainable future, the possibilities of getting there are endless.

Which Baseball Player Holds the most Juice?

Which Baseball Player Holds the most Juice?

Which Baseball Player Holds the Most Juice?

...hint: MLB player, Mark Melancon holds a whole lot of juice. In fact, he drinks so much juice that he opted to make a video with us. Check out his motivational speech to a whole lot of unique players. 

We've loved working with Mark and his family over the past couple of months and are so excited to see Mark back on the field! And he's killing it!

Full script: 

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Thanks for taking us out to the ballgame!

We had an awesome time at the game for our UJ team outing :) We even brought orange juice to celebrate!

We've got a misfit bunch here. As individuals, you've been ridiculed and rejected because you simply look funny.

You're a little too small

You're a little bent out of shape

You. You're a little too round

I know you're beautiful on the inside. If you're a little bruised or not necessarily in high demand. I know we can come together and do something really amazing. 

Now get out there. Give it everything you've got. Impress me. Impress yourselves. Press every last drop.

[Juice delivered by Pros]

 

Shot & Directed by Joshua Kates


Behind The Scenes

Thanks so much to Josh, one of our awesome couriers and Ugly Juice filmmaker extraordinaire! Check out our YouTube channel for some of our other videos (hint: Mark joined our bike courier team and let's just say things didn't go quite as planned...).

#ThirstyThursday: Not Your Dad's Cocktail

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#ThirstyThursday: Not Your Dad's Cocktail

Celebrate Dad's ugliness this year. With Father's Day around the corner, we thought what better way to celebrate than with a juicy cocktail! Nothing says "Happy Father's Day" than a cold-pressed green juice cocktail...right? Right. Tell him it's National Eat Your Veggies Day and maybe you'll have him convinced. 

This cocktail recipe is the perfect addition to your next summer party (with or without dad). It's so light, fresh and full of veggie juice. It's adaptable too...because our juice flavors change everyday, we crafted a recipe that is also customizable! Check it out and try it out :) 

Juice Pour

Not Your Dad's Cocktail

  • 1.5oz Vodka
  • 3oz Ugly Green Juice (order yours here)
  • 3oz Flavored Sparkling Water (we used Mango La Croix, but other flavors would work well too!)

Fill a glass with ice then add all the ingredients. Adjust juice and sparkling water quantities based on taste! Enjoy at your next BBQ, on your patio, at the beach, etc. It's the perfect summer drink!

We love to see your waste-fighting recipes and experiments on Instagram. Tag us in your creations (@DrinkUglyJuice)! We can't wait to see what you come up with!

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San Francisco x Earth Month

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San Francisco x Earth Month

“Sustainability” and “Environmentalism” are trendy buzz-words that we all hear on the regular. They are the ideals that businesses strive for, the indicators of “good” products, and descriptors of the Millennial Generation. But until the 70’s, environmental awareness and activism really weren’t a thing. As we hop into Earth Month, we hope to share the history of the Environmental Movement and the impact it had on our home, San Francisco. Because frankly, we wouldn’t be a thing without the work put in by our grandparents. Enjoy!

Earth Day (in a very small nutshell)

April 22nd marks the anniversary of the birth of the environmental movement. On this day in 1970, hundreds of environmental groups were brought together under one umbrella as they marched alongside 20 million Americans to protest for a healthy, sustainable environment. Channeling the energy of the anti-war protest movement, environmental concerns were brought to the front and center.

The movement began by U.S. Senator, Gaylord Nelson, who was outraged by the devastation of the 1969 oil spill off the coast of Santa Barbara. He proposed a “national teach-in on the environment” to be observed by every university campus in the U.S., gathered a staff of 85 (red and blue), and from there the movement began. The initial march on April 22nd led to the creation of Environmental protection agency and the passage of the clean air, clean water, and endangered species acts.

The “Largest Secular Holiday in the World”

The cool thing about Earth Day is it is inclusive to literally everyone. The initial march enlisted support from both republicans and democrats, rich and poor, city folk and farmers, tycoons and labor leaders. Today, it is observed in 175 countries by over half a billion people. Because there really aren’t (or shouldn’t be) any arguments about protecting the place that keeps us alive.
 

San Francisco: With the hippies came conservation

The environmental and ecological movement in California emerged around the same time the hippies came to town…the focus on natural medicine, natural childbirth, organic food, and sustainable living created a foundation for environmental activism and concern.

 Haight-Ashbury Neighborhood “Clean-In” during Spring 1967 mobilization | Image: courtesy Eric Noble

Haight-Ashbury Neighborhood “Clean-In” during Spring 1967 mobilization | Image: courtesy Eric Noble

 

A Turning Point in the Bay Area’s Environmental Movement — Save the Bay Campaign

Take a moment to think about the shape of the San Francisco Bay. Now imagine what it would look like with a highway built 2 miles into it and the majority of the water filled in. Pretty weird, right?!

The Save the Bay campaign, led by three women, Esther Gullick, Sylvia McLaughlin, and Kay Kerr, put environmental conservation in the heart of Bay Area politics. It became a platform for like minded people to organize and demonstrated a new way to approach environmental politics.

Without these women’s efforts, the Bay would look unrecognizable…here were the pre-campaign plans…

 Fillable Areas on the Bay | Image: US Army Corps of Engineers

Fillable Areas on the Bay | Image: US Army Corps of Engineers

  • Berkeley would double its physical size by filling 4,000 acres of the Bay.

  • Richmond would expand its industrial base by filling thousands of tidal acres (imagine the chemical runoff!)

  • SF and Oakland airports would expand into the bay

  • Sausalito would expand several hundred yards into the Bay (bye bye Bar Bocce!)

  • San Mateo County and the Peninsula would build a second freeway paralleling today’s Highway 101…which would have been built 2 miles out in the water of the bay. The space in between? It would be developed and built out.

It’s not an easy task to simply expand into a body of water. And where would the materials come from?! Oh, you know, just the top of San Bruno Mountain. Yes, you heard that right. The planners projected that over 1 billion cubic yards of soil and rock would be chopped off the top of the mountain and redistributed over the Bay.

Thanks to the work of Gullick, McLaughlin and Kerr, the Save the Bay campaign led to the passing of the McAteer-Petris Act and the establishment of the San Francisco Bay Conservation and Development Commission in September 1965.

 

 

 

San Francisco - A Leader in the Environmental Movement

From city-wide composting to mission-based startups to green streets, San Francisco has carved a path as a leader in sustainable U.S. cities. We are proud to be part of a diverse community of environmentally-minded businesses and individuals.


 

RESOURCES

Check-out San Francisco’s Strategic Plan to eliminate waste and amplify community action

SF Environment - http://plan.sfenvironment.org/

How to compost and recycle in SF - https://sfenvironment.org/recycle-compost-how-to

Is your business Green? Here’s how to register! https://sfenvironment.org/green-businesses

Here’s a whole list of SF Environmental organizations! Awesome volunteer opportunities :) https://baynature.org/organizations/

Have extra food at the end of the day (in your office, restaurant, etc.)? Check-out Copia! The app allows you to save money, reduce waste and feed communities in need!

Copia - https://www.gocopia.com/

Read about Save The Bay here

Read about SF's Environmental movement here

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Pedal Power in San Francisco

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Pedal Power in San Francisco

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"Hey guys, your old pal Brett here. I was sure (dead sure) I knew what I would be doing for the rest of my life at the age of 25. Spoiler alert: I was wrong. I spent 12 years after graduating high school working as a cook, and eventually a chef.  Eventually I ended up in Sonoma county to help open a restaurant, subsequently suffering an ulcer, and losing my @#$&^%$ mind. I moved to San Francisco, started riding my bike for work, and never looked back…here are some reasons why Ugly Juice opted for bike delivery in San Francisco."

Why Do We Deliver By Bike?

Maybe you’ve seen our couriers moving 0.2 mph, hauling a ridiculously heavy load and thought to yourself “why would anyone do that to themselves”? Aside from thinking it’s pretty dang cool, opting for bike delivery greatly reduces our environmental impact (keeping over 19.7 metric tons of CO2 out of the atmosphere), and gets fresh juice to your mouth faster.  

San Francisco’s bicycle messenger community has a rich history and we’re stoked to be a part of it. In a world where more and more companies are using delivery conglomerates to get their goods to you, we’ve decided to take a more personal approach. We take pride in our awesome couriers and hope you love them too.

A Quick History of Bike Messengers in San Francisco

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1894

This is pretty rad. After a rail strike halted mail delivery, a Fresno bicycle shop owner created a bicycle delivery system between Fresno and S.F.. Picture a relay race in track. Now imagine 6 bike riders covering 30-60 miles each. Pretty cool, huh? From there, the S.F. messenger culture was started.

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1945

In 1945, the first bicycle messenger company, Sparkies, was founded by Carl Sparks. Check out those bow ties!

1960's

The '60s brought exactly what you'd expect in the world of S.F. bike messengers. This new breed of messengers ripped off their bow-ties and caps, opting for the hipper jeans and t-shirts. Bicycle messaging became "the starving artist's way of employment"

1970s

The Punk Rock craze that flooded S.F. in the '70s brought semi-famous messenger bands. Yes you heard that right.

1979: First Bicycle Messenger Olympics is held downtown.
Events tested skills such as pedestrian slalom, the wheelie, and the briefcase pass. Should we bring back messenger olympics? Show us your tricks on Insta!

1980s

The "Farm" opens. 
Things got a little grungier in the '80s. Messengers got away with being louder, ruder and drunker. This was celebrated at "The Farm," a venue that opened for messenger shows.

1989: Everything is shaken up.
After the earthquake, the bike messenger industry takes another turn. One speeds are replaced by mountain bikes, allowing riders to get around quicker. At the same time, public opinion on messenger reaches an all-time low and companies begin to fold. 

1990s - 2000s

Activism and consolidation. 
Following the late '80's downer, the bike messenger community and activism grows. At the same time, there is a mass-consolidation of courier companies.

2009: TCB Courier Opens as a small co-op. If you’ve had flowers, booze, or food delivered in San Francisco, you’ve met one of their couriers. It quickly became San Francisco’s largest bicycle delivery company, at one point employing over 85 couriers making about 1,000 deliveries each day.

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Today

S.F. bike messengers are at an interesting cross-roads. In 2018, TCB Courier closed it's doors and left many couriers without jobs.

At Ugly Juice, we're working to maintain the true S.F. bike messenger vibe, providing jobs and community to couriers across the city. Next time you see one of our couriers riding around the city, say "hi"!

The Blue Whale, The Snow Leopard, and the bike courier…

Here in San Francisco, we talk a lot about disruption, usually meaning an incredible innovation that so changes an industry that it will never be the same. The delivery industry has certainly been disrupted, and with such a drastic shift, sometimes there is a loss. On demand delivery has become an incredible, and expected part of life. Is there anything you can’t get delivered to your couch in less than 30 minutes? Getting a burrito and clean laundry delivered before you get to the end of your insta stories is amazing, but that convenience comes with a cost.

San Francisco has a bicycle messenger history unlike any other city. But lately, it has been in jeopardy with the closing of some of the largest courier companies. Many couriers still hang on to something they love, and something that is an important part of San Francisco culture.  

Next time you pop out of Bart at Montgomery station, take a look at the steps at One Post. There are probably about a dozen couriers waiting for their first jobs of the day to come in. Imagine a time when it was almost 100, waiting to start making so many things move around the city. I wonder if those delivery robots will kick it at the steps at One Post…

For more info on SF Bike Messengers check out these links: SFBMA History and Mission Local

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And then Cam Pulled a Samosa out of the Bus Bin.

And then Cam Pulled a Samosa out of the Bus Bin.

Happy Food Waste Prevention Week! 

Our buddy in office, Governor Jerry Brown did something awesome this week, declaring March 5th-9th Food Waste Prevention Week in California. You go Jerry!

Food waste hits close to home for us in California. With recent droughts and fires that have destroyed huge amounts of crops, we are more conscious than ever about the resources we use and the food we produce.

The food system in the U.S. is broken. California produces 99% of the U.S.’s grapes, walnuts, peaches, pomegranates, dates, figs, kiwis, and olives. Not to mention over 90% of the U.S.’s tomatoes, lemons, broccoli, and cauliflower. Sounds like a lot, right?

Here’s what’s wild…over 40% of those crops never get eaten. At the same time, there are 5 million Californians who are food insecure (50 million nationally). Just think about the ways we could divert that waste into usable food!

How does the Ugly Juice team prevent waste at home? 

As we’ve mentioned in previous blog posts, there are many ways that you can reduce food waste at home. Save The Food does an excellent job summarizing easy ways to reduce waste at home and at work. Here's how the UJ team reduces waste at home. 

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Ryan’s Quinoa Bowls:

“when I have leftover veggies from my Imperfect Produce box, I make quinoa bowls!”

Ingredients:

How to make them:

  1. Make quinoa. Bring 1 cup quinoa and 2 cups of water to a boil then let it simmer for 15-20 min.

  2. While the quinoa is cooking, prep your veggies. Chop those suckers up!

  3. Stir Fry option: Add onions to a pan with a couple tablespoons of olive oil and cook until translucent. Next add any hard vegetables (ex: carrots, broccoli, cauliflower, potatoes) and cook for a few minutes until they soften. Add softer veggies (ex: peppers, zucchini) then greens (ex: spinach, kale). Cook until they’ve reached the desired tenderness. Spice as you please :)

  4. Buddha Bowl Option: Cook your veggies separately (roasted sweet potatoes are awesome here) and add them all on top for a rainbow bowl!

  5. Combine your veggies and quinoa in a bowl and top with your favorite sauce or protein and voila! Enjoy :)


Brett: “Bread pudding.”

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Emma: "When my bananas starts to get brown and my fruit starts to get soft, I freeze it for later and blend it into smoothies. Top with your favorite fruit or granola for a delicious breakfast :)"

 

Molly: “freeze vegetable scraps and turn them into veggie broth” Check out this recipe on Oh My Veggies!!

 

Cam: “After ordering I gathered a napkin, utensils and water at Indian restaurant when I spotted something in the used dish bin. Staring right back at me, I noticed two perfect, uneaten, hot samosas perfectly perched atop the other plates. Untouched and bound for the trash bin :( You guessed it. I put my hand in there, pulled them out, brought them back to my table and enjoyed a nice appetizer. If I have leftovers I'll wrap food up to take home or hand them to a stranger who might welcome a gracious snack!”

 

What are your favorite ways to reduce food waste at home? Let us know!

 

Reduce waste in the office: FREE juice tasting

Reduce waste at your next event: UGLY catering

San Francisco Bike Delivery | Ugly Juice

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San Francisco Bike Delivery | Ugly Juice

If you live in San Francisco, you understand the rush hour gridlock and chances are, you've found yourself parked a little farther uphill than you'd like. We get it. What if there was a way to skirt past the traffic, increase efficiency and save a bunch of emissions...

For us, the decision to use bike couriers instead of delivery vans in San Francisco was two-fold. First, it made sense for the environment (did you know that every 10 minutes a car spends idling, it emit a pound of CO2 into the atmosphere?). Second, bike deliveries allow us to avoid the frustrating traffic, make significantly more deliveries per hour and hire the coolest bike couriers in the Bay (seriously, they're the best). 

After juicing ugly and surplus fruits and veggies throughout the night, our couriers load up their trailers and deliver juice to San Francisco offices. One of my favorite parts of the morning is walking into the office and seeing the loaded trailers and happy couriers. Tyler is one of our OG couriers. We know Tyler (the happy "guy with the dreads") has arrived when we hear his speaker pumping and cheerful "hallo". If you haven't had the pleasure of meeting Tyler, you're missing out! 

Our couriers truly are the embodiment of the Ugly Juice brand. For some neat courier shots, check out our video here (or down below)! The video was shot and edited by Josh Kates and the Austen Pruett made the soundtrack! And guess what? They're both UJ couriers! 

Opting for bike delivery in San Francisco allows us to fulfill our mission to reduce waste. It is important to us that we work to reduce every type of "waste". That includes reducing emissions to using 100% recyclable packaging to using produce that is traditionally tossed. We encourage you to reduce waste at home and at work too...check out our blog post for some simple tips to reduce food waste at home

As we've been in business, we've discovered that sustainable decisions make sense not only from an environmental perspective, but also a business perspective. Whether it's building relationships with sustainable produce and packaging sources, producing juice to order, or using bikes for delivery in San Francisco, it all makes sense. 

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Food Waste Weekend at CIA

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Food Waste Weekend at CIA

As a waste-fighting San Francisco juice delivery company, we are excited to join forces with other businesses and organizations with similar missions. This weekend we had the opportunity to attend a weekend dedicated to food waste hosted by the CIA at Copia.

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Did you know it takes 25 years for a head of lettuce to break down in the landfill?

That means that there are hundreds of thousands of heads of lettuce sitting in piles of methane-emitting, oxygen suppressing trash, that are older than me. And do you know how long it takes to decompose in the compost? 1-2 weeks minus the methane and CO2 emissions.

 

It’s amazing how much we learn each day about the epicness of food waste.

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This weekend, we donated juices to the Food Waste Weekend at the CIA at Copia. Our juices were completely transformed into delicious, waste-fighting cocktails...think warm, spiced apple cider, and spicy pineapple-chili. After nearly burning our mouths from tequila infused (for a month!) with Thai chilis, our mixologist mastermind, Shannon, adjusted the recipe and it was fantastic! Luckily we had a ton of surplus pineapples and lots of juice!

Want Ugly Juice at your next party or event? We’ll deliver!

 

After a juicy cocktail hour, we watched Wasted! The Story of Food Waste. Featuring chefs Anthony Bourdain, Dan Barber, Mario Battali, Massimo Batturo and Danny Bowien, Wasted! is a beautifully shot, comical, and eye-opening story of food waste in the 21st century. We highly recommend watching it!

 

The film breaks down the issue into a hierarchy of consumption, offering solutions at each level:

  1. Feed People

  2. If excess food can’t feed people, feed animals

  3. If excess food is unfit for animals, turn it into energy

  4. Finally, compost it.

  5. DO NOT throw food waste in the landfill (remember that lettuce stat?)

 

If you live on earth and eat food, you should watch this documentary.

 

After the film, our CEO, Grant spoke alongside Christ Hunt from ReFED, Dan Kurzrock from ReGrained, and Komel Ahmed from Copia in a panel. Each panelist offered their own experience working in the food waste industry and shared tips to reduce waste at home...think stir frys, meal prep and fridge organization! Side note, if your office/event/etc. has excess food on a consistent basis, check out Copia! They've created an amazing technology to connect excess food with those who need it. We loved seeing how engaged the audience was about the issue of food waste and it gave us hope for a sustainable future!

 

Thanks CIA for hosting this awesome event!

 

 

 

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6 Tips to Fight Food Waste this Thanksgiving

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6 Tips to Fight Food Waste this Thanksgiving

We’ve all been there. It’s a week after Thanksgiving and we’re still eating leftover turkey sandwiches. Our reheated apple pie isn’t quite the same now that the crispiness is gone. And what about those once delicious brussels sprouts, that green salad and mashed potatoes? Every year, we are faced with the same problem: excess food.

This Thanksgiving, the U.S. is expected to throw away over 200 million pounds of turkey, 3 million pounds of collard greens, 2 million pounds of kale, and 1.2 million pounds of brussels sprouts (according to the NRDC and a report by Nielsen). And that's just on Thanksgiving.

Here are 6 easy steps to reduce your food waste this Thanksgiving and holiday season!

 

Count heads, seriously

This may seem like a no-brainer, but it’s amazing how many people forget this step! When you’re deciding how much food to make, keep in mind that there will be a bunch of different dishes to choose from, so serving sizes will be smaller! Use a portion calculator then knock that number to  ¾ of the people you expect. Check out this fun and easy to use Guest-imator on Save The Food (it even factors in leftovers!).

 

Use what you’ve got

Before going shopping, check your cupboards and fridge for usable ingredients...no need to buy duplicates! Maybe a long-lost can in the back of your cabinet will inspire a new dish! Check out Fridgely for food expiration date tracking.

 

Coordinate with your guests

This is another no-brainer that we often overlook. How many holiday parties have you been to with four bowls of pasta salad? Or multiple cheese trays? Avoid the embarrassment of duplicate dishes by coordinating with your guests. Don’t be afraid to give direction and assign dishes!

 

Wait, don’t throw that away!

Instead of throwing traditional “waste” bits away (such as turkey bones, onion ends, etc.), repurpose them!

Veggie scraps: put your veggie ends, onion peels, and potato skins in the freezer to use later for delicious vegetable broth (check out this super easy recipe)

Turkey bones & giblets: add them to the veggie broth recipe (above) for an easy turkey stock.

Fresh fruits: if you have extra fruits, freeze them immediately and use them in smoothies. Check out these yummy, thanksgiving inspired smoothies!

 

Let your guests serve themselves

This one is huge on many levels. Not only does letting guests serve themselves reduce food waste, it also avoids the awkwardness of obligatory eating. Let your guests gauge their hunger levels and choose foods that they’ll actually eat. They can always go up for seconds!

 

Use and distribute your leftovers!

Have guests bring containers to bring home in or provide your own! Again, let them choose food that they’ll actually eat. Want to get really creative and Pinterest-y? Make leftover recipe cards with ideas for repurposing dishes! Or host a post-Thanksgiving leftover party :)

Don’t know what to do with leftovers? Use resources like Love Food Hate Waste’s recipe planner to discover new ways to upcycle your leftovers!

 

This Thanksgiving, take charge of your food waste!

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Review: “Just Eat It. A Food Waste Story”

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Review: “Just Eat It. A Food Waste Story”

 

Last night, I decided to watch the documentary film, “Just Eat It. A Food Waste Story,” and I was impressed and entertained. Working at a company like Ugly Juice, where food waste is the main focus, I am always looking for new viewpoints on the issue. And “Just Eat It” delivered.

The documentary follows filmmakers and foodies Jen and Grant explore the issue of food waste from farm to to fridge. At Ugly Juice, we focus on the produce wasted, but “Just Eat It” opened my eyes into the world of grocery store waste, manufacturer waste, and restaurant waste all while following a 6 month wasted food challenge.

Here’s why you should watch it...

 

It makes food waste really easy to digest

Throughout the film, Jen and Grant embark on a 6 month challenge to eat only wasted food. From dumpster diving to farm visits, their eyes (and those of the audience) are opened to the magnitude of food waste. From boxes upon boxes of organic chocolate bars found in a dumpster to fields of celery stalks that didn’t fit in plastic bags to grocery stores refusing to sell bruised bananas, it is clear that food waste occurs at every level of production.

Through striking visuals, well explained statistics, and multiple interviews, “Just Eat It” is a film that everyone can learn from.

 

It brings food waste home

Jen and Grant’s exploration of food waste is ultimately centered around what they consume during the challenge. In six months, they spent $200 on $20,000 worth of surplus food. Because the issue of food waste is such a huge and complex topic, the film just brushes the surface of the issue. They are shocked by the amount of rejected food that they are able to recover...ironically they end up having too much food that they don't know what to do with. 

 

It makes you question your food habits

We live in a society that is obsessed with expiration dates and labels. Do you know the difference between “Best Before…” date,  “Sell by…” date and “Expiration date…”? If not, consider watching the film (or doing some research). We throw so much food away prematurely based solely on dates (and not on edibility). Instead of eating based on craving, consider eating based on accessibility. The film explains some of the roots of the issue of food waste, dating back to the history of agriculture and production of surplus for survival needs.

 

It’s actually quite funny

By the end of the film, Jen and Grant have so much wasted (but perfectly edible) food that they have to start inviting friends over to take it. They call their home a “grocery store” and are basically forcing food on others. Remember those chocolate bars I mentioned earlier? They decided to save them for Halloween to hand out to kids (who doesn’t want a full-size chocolate bar??). To their disappointment, only a handful of kids showed up and they were stuck in the same position with delicious, excess food. It touches on the tendency of humans to create surplus and save food. 

 

The film is visually captivating

One scene that stuck out was the lifecycle of a yellow pepper shot over a year. From seed to eventual disintegration in the fridge, the story is strikingly captured. The flyover shots, time lapses, and interviews with multiple experts in the field provide beautiful perspectives on the magnitude of the issue.

 

The contributors are food waste experts

A few of the notable contributors include author/activist Tristram Stuart, Journalist/author Jonathan Bloom and Project scientist Dana Gunders author of "Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill." Each of them brought their unique experience and perspective on the issue of food waste and offer great insight. Check out their work by clicking on their names!

 

All in all, "Just Eat It. A Food Waste Story" provided an accessible introduction into some of the issues of food waste. Because the magnitude of the issue is so grand, it only brushes the surface. But if you need an easy-to-watch, educational film to watch, check it out!

 

 

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Ugly Updates!

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Ugly Updates!

Ugly Updates

 Ugly Juice

Hey waste-fighting warriors! It’s been a wild month and a half, but we’re excited to be back on the blog! From new hires to new products and lots of events and laughs in between, here are our Ugly Juice updates and what we’re looking forward to!

 

We’ve hired awesome people!

We’re growing! We were sad to say goodbye to our summer intern, Cambi, who got this blog off it’s feet, but I am excited to be filling her shoes! I’m Emma and I’m thrilled to take on UJ’s marketing and branding! With that being said, we are working on amping up our marketing and updating our labels. Do you have any ideas or suggestions? Send us an email!

We’ve also added our amazing operations director, Ryan, who is an excel-wizard and keeps us all organized. And Pat is our newest sales master who works around the clock to promote our waste-saving mission! Brett is our go-to guy for just about anything...catch him delivering juice, working on outreach and drying fruit! 

 

New Ugly Product!

We are excited to announce our newest product line...Individual Fruit Pack deliveries! Each pack saves over 5lbs of imperfect produce from going to waste. We’ve even introduced 12oz juices exclusively for the pack. The packs include a 12oz green juice of the day, a health shot, a dried fruit pouch (made by UJ), and a ReGrained Bar! And the best part? They’re delivered by bike to your SF doorstep! Show us your commitment to #EndFoodWaste by ordering today!

 

We were at the Autumn Harvest Celebration

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A couple weeks ago, we participated in the Sustainable Food & Beverage Autumn Harvest Celebration at Patagonia SF. Other attendees at the event were: Patagonia Provisions, ReGrained, Imperfect Produce, Mission Pie, The Midwife and the Baker, and Anderson Valley Brewing. At the event, we passed out juice samples, Grant spoke on the panel and we got to mingle with other like-minded companies. We’re looking forward to similar events in the future!

 

We joined a Hiker’s Club

 Outdoor Voices Hiker's Club

Most recently, Ugly Juice was featured as a contributing partner at the first Outdoor Voices San Francisco Hiker’s Club. We passed out juice to happy hikers and enjoyed the views of Land's End park!

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The Diary of An Ugly Intern

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The Diary of An Ugly Intern

Expectations vs. Reality

The Phone Call

Expectation: My connection to Ugly Juice began with a phone call to one of the co-founders of the company, Slava. Based on this name, my expectation was that I’d be hopping on a call with a conservative, middle-aged woman who would be quizzing me on food waste statistics and industry news.

Reality: Much to my surprise, the person on the other end of the call was an energetic, excited 25-year-old Ukrainian man. He dove into his passion for tackling the huge world issue of humans wasting perfectly good food. He spoke about how he transformed his passion into creating a startup in San Francisco, in the highly competitive juice market. Slava also made sure to describe his ambitious goals for me as an intern over the following 3 months. Within a 10 minute conversation, my enthusiasm for reducing food waste and my belief in the ability to make a difference in this company grew immensely.

The First Day

Expectation: I expected to walk in and not be paid much attention to, being an intern and all. I started in mid June because of my college schedule, 10 months after Ugly Juice launched. I expected to walk in to a family of employees who are already very much acquainted with each other and be given a stool to sit on over by the refrigerator of juices.

Reality: I arrived 30 min late because I completely underestimated the heinous traffic getting in to SF from the East Bay on a Monday morning. I came up the stairs sweating heavily after sprinting up to the building door. Again, much to my surprise, I was warmly greeted by the other Ugly Juice co-founder, Grant. He introduced me to the rest of the team and I was given a large, comfy chair and a place to work directly next to him.

Slava is a night owl and stays up with the juice chefs in the kitchen every night. The recipe wizards juice the produce into the early hours of the morning so that we are able to deliver them fresh in the morning. Because of this, Slava arrives much later in the day. On my first day, He came through the door and marched right up to me and greeted me with a hug. The expectation that I would be walking in to a tight-knit family was accurate, but they were far from exclusive. I was immediately welcomed quite literally with open arms on my first day.

The Workload

Expectation: I was ready to be mainly producing social media material for Ugly Juice and also be doing manual labor or whatever bi**h jobs they needed me to do. I was also fully anticipating being taken advantage of because they know I am a student-athlete and I can lift heavy boxes of fruit and vegetables.

Reality: Wow, was I wrong. I was given tasks that I did not think I could even attempt. I was introduced to applications that I did not know were in existence (Mailchimp, Zoho Creator, Slack, Hootsuite, ...the list goes on). And I was given the opportunity to work very closely with a freelance marketer extraordinaire, Jane Felice, who has years of experience and expertise.

Social media content, newsletters, blogs, producing website content, sales exposure, product photo shoots, interaction with possible partners, customer emails, interviewing potential employees and ever more tasks were slapped onto my plate this summer. I was able to visit some insanely neat offices around San Francisco and had the opportunity to work with impressive contacts in other businesses around the Bay.

I feel extremely grateful to have been given the opportunity to learn at such an accelerated pace, and stack my resume with work experience that I had no expectation of getting this summer.

...And, of course, I was taken advantage of for being a student-athlete and did have to move some heavy boxes here and there. ;)

The Environment

Expectation: Honestly, I had no idea what to expect. Slava explained that Ugly Juice was a more casual, informal workplace atmosphere, but I didn’t allow myself to set expectations. At the most, I thought maybe they might be more easy-going bosses and I could get away with wearing less formal clothing.

Reality: Grant and Slava were the most friendly, understanding bosses in San Francisco. They kept the atmosphere light and comfortable from morning till the end of the day. However, they are also ambitious and hard-working, so they set goals for the company that I had to contribute to. I was expected to be there 7-8 hours a day and get my shi* done. Occasionally, the work day would throw curveballs like delivery errors or a problem in the kitchen and the whole team had to work together to resolve the issues. The Ugly Juice team is cohesive and productive, which is why they are finding success in a difficult market within such a short amount of time. The Uglies are smart and truly passionate about reducing food waste and promoting healthy habits in the Bay Area.

San Franciscans were very receptive to the Ugly Juice mission and methods - it was refreshing to see how many care about health/wellness and ridding the environment of waste.

The Goodbye

Expectation: “Thank God, work is over! Peace out, Ugly Juice.”

Reality: I am genuinely sad to part ways with the UJ Team this summer as I head back to school. I had a long commute before and after work, which could have made it so easy to dread the weekdays. Instead, I looked forward to work and welcomed the tasks that the Uglies gave me. I learned a concerning amount more about business and marketing this summer than I have in any college class over the past 3 years (but still #StayInSchool).

All in all, wherever I end up after my senior year of college, I will support their company and I remain an Ugly for life.

 

By: Cambi Cukar

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