By Nancy Cipes
Photography by Jen Britton
According to Walker, drinking pressed juice without pulp, is a direct delivery of vitamins and nutrients into the bloodstream, where they are immediately assimilated into the body. Walker also maintained that juice processed without oxygen, has a longer shelf life than other fresh juices. David’s father-in- law, an engineer, designed his first commercial machine and modeled it on Walker’s juicer, which has two steps: Fruits and vegetables are first crushed to a fine pulp, then wrapped in cloth bags and squeezed at high pressure. The hydraulic press used at now called Beverly Hills Juice (BHJ) is custom built and based on those early plans.
In its original location, only carrot juice was served. Slowly, Otto added apple, then coconut. For a time, there were five simple drinks on the menu: Carrot, Coconut, Carrot- Coconut, Apple and Apple-Coconut. At the time, a small clique of health-conscious people were all frequenting the same handful of health food stores. They became the juice bar’s earliest clientele. David’s first employee, Hal, has been working at BHJ on and off since the very beginning, and remains the rock star of the shop even today.
He runs the counter in the mornings, when the die-hard customers come in. Keeping his long hair tucked under a baseball cap, he wears a T-shirt with the sleeves cut off, and several strands of beads around his neck he’s probably worn since the ’60s. He knows just about everyone who comes in and he’s invented a numbering system, to make ordering easier. David’s son, Philip, drinks a 3-4-4 every morning before he starts work. That’s 3 shots of wheatgrass, 4 shots of e3 live algae—sourced from Klamath Lake in Oregon)—plus 4 shots of fresh ginger.