All Articles
All Articles

Interview: Amanda Chantal Bacon of Moon Juice


Interview: Amanda Chantal Bacon of Moon Juice

A culinary approach to the juice phenomenon takes Venice, California by storm

by Julie Wolfson
on 14 May 2013

Amanda Chantal Bacon’s little juice bar on Rose Avenue in Venice, California has turned into a thriving mecca for raw food. This summer will see Moon Juice expanding, with an opening in Silver Lake, and Bacon is feeling inspired. In addition to juice, her menu will soon include more yogurt, cheese and puddings that will both appeal to raw food devotees as well as anyone just looking for a healthy, tasty snack.

The original Moon Juice menu offers up several cold-pressed options including Burdock Daikon Citrine and Fennel Frond and Herb. The Cucumber Pineapple Jalapeño juice tastes like a perfect spicy cocktail, but with no spirits—just clean fresh flavors that work as an anti-inflammatory and help boost metabolism. And the Moon Milk defies gravity with a light fresh taste made from sprouted raw organic California almonds, available as milk or in one of several shakes.

Bacon, who has cooked alongside Chef Suzanne Goin at Lucques, approaches all of her offerings from a culinary angle. While sipping a shake, Bacon shared her journey to launching and expanding Moon Juice.

How do you feel that your time in the kitchen with Chef Goin and others influences what you are doing here at Moon Juice?

Suzanne Goin was my main mentor, but I have also spent time working with the Chez Panisse and Outstanding in the Field people. I specifically came to California to work with 'that camp' and my inspiration even before that was living in Italy and Uruguay—places where they put three ingredients on a plate. There, it’s all about getting the perfect carrot, grilling it, seasoning it and drizzling it with olive oil to make a plate of carrots be the most delicious thing you could have.

When did you originally plan to open Moon Juice? What was the process for readying the company?

I worked with Suzanne. I worked with the LA Times and I was the assistant food and wine editor for the Los Angeles Times Magazine and a food journalist for a while. That was a great experience; getting to explore ingredients that I am so passionate about, but I really missed food. I missed the high-paced environment. I missed managing 35 things at once and being on my feet. So I helped develop another restaurant project in Silver Lake. Then I wanted to do something different that was true to myself that would sustain me for a long time.

How did you plan the Moon Juice menu?

When I decided to open Moon Juice, I thought it was going to be a little juice shop here on Rose and it would be a small thing. Now it has really blown up and turned into this huge thing. I planned the menu the same way I would plan any other menu: looking at what is going to be organically available and abundant. Everything we serve 100% organic. I look at it the way I would make a salad, having that same kind of culinary eye for it and feel.

Where did the name Moon Juice come from?

I love the moon. I am so driven by the moon. I get into the science of the moon. The fact that we are on this planet that is more that 80% water and that our bodies are more than 80% water and the moon's gravity is pulling the water—I think that is so part of our daily life. I was up in San Francisco and it was one of those things where you are just relaxing not thinking about it. A truck came down from the beach and drove under the fog and had a beautiful mural—this oil painting on the side of some crazy hippie bus with the moon in the night sky.

How was the design and logo developed?

I found an amazing artist named Joel Speasmaker in Brooklyn. The inspiration was a moon-rock. I really wanted to look like it was almost a potato-stamp. One of the inspirations behind the logo itself was Sister Corita. I love her work; not too lofty. Not too wordy. Not too out there. Just the facts.

Your Silver Lake location is opening this summer. What does expanding mean for you and the company?

I am excited that we are also opening our kitchen workshop. We make a raw, cultured yogurt made from coconuts—they are actually live with probiotics; it’s delicious. We have more puddings coming in. I want to do a whole line of actual live-cultured cheeses using things like pili nuts and hazelnuts with nut milks. I come from fine dining, I love cheese. But this is also an options for somebody who is just not wanting to have a whole bunch of dairy. We have granolas coming out, cookies, crackers and fig newtons.

Is everything raw?

Everything here is our version of raw foods. Things that are very toned down palate-wise, more like a fig newton that is sweetened with Turkish figs and maybe a little bit of apple juice. The intention with Moon Juice is to not to take your spaghetti, wine, steak and cheesecake away from you, but it is to support you in it. You know you can come somewhere like this and have salvation and feel good and get back on track so that by Friday you can go out and eat again. Other people eat raw all the time, some people eat like this once in a blue moon. What I am finding is a lot of people are the same customer here as I had a fine dining restaurant. It’s the same person. I just catch them in the morning or the afternoon. We get so many people that keep coming back to us.

Visit Moon Juice at 507 Rose Avenue, Venice, California. Images courtesy of Moon Juice.

The CH25 is a showcase of creators and innovators from a broad range of disciplines who are currently working to drive the world forward.

Roxie Darling

From un-shampoo to transgender identity, the NYC colorist boldly defining the next chapter of hair

Read More
Hair color is as much a science as it is a craft

Vanessa Newman

Redesigning pregnancy for the post-gender generation with Butchbaby & Co.

Read More
I want my customers to feel comfortable and unchanged, in that becoming pregnant didn't take away from or compromise their identity

Meredith Perry

How searching the Internet helped a 22-year-old invent wireless electricity

Read More
It’s not about where the information is, it’s about how you use the tools

Tarren Wolfe

The next-generation appliance making kitchens greener—literally

Read More
Our goal is to provide food for everyone in the world, and the best place to start is in our very own community

Jonathan Sparks

Reinventing electronic music by inventing multi-disciplinary instruments

Read More
Recorded music is becoming so cheap, so the value of music is now in live performance

Kegan Schouwenburg

Revolutionizing orthotics through 3D-printed insoles

Read More
What orthotics do is they effectively change the geometry of what your alignment is like

Douglas Riboud + Justin Guilbert

How a mission to create great coconut water led to a whole new way of doing business

Read More
We’ve made a conscious decision to be as transparent and honest as we can, and let people decide for themselves

Tal Danino

The bioengineer who’s programming DNA to fight cancer

Read More
[Manipulating genes] is very new, people are just learning how to program these organisms

Alex Kalman

The tiny museum in Manhattan that’s redefining museums

Read More
The mission is to put this small simple and powerful tool into the hands of as many people as possible

Corinne Joachim Sanon

The chocolatier bringing social change to Haiti and bean-to-bar chocolate to the world

Read More
Seeing the poverty surrounding me and the lack of jobs and opportunity bothered me

Melissa Kushner

Addressing the needs of orphans and vulnerable children in Malawi through microenterprise

Read More
Poverty is complicated, there is an increasing temptation and pressure in the development space to oversimplify things

Lulu Mickelson

A civic leader bringing change to NYC through design

Read More
Human-centered design is one of the many tools that we can use to better engage the public

Cynthia Breazeal

How an emotional, empathetic robot named Jibo stands to revolutionize communication

Read More
The thing that's so provocative about social robots is that it's fundamentally a community technology

Dan Barasch + James Ramsey

A quest to make the future brighter—underground

Read More
We both share a passion for groundbreaking technology and a shared love of New York

Pauline van Dongen

The Dutch designer blazing the wearable technology path

Read More
I’m fascinated by concepts of change, movement, energy and perception; since they are closely related to the way we experience the world

LaToya Ruby Frazier

Documenting the slow, troubling change in Braddock, Pennsylvania

Read More
I am not a journalist, I am a conceptual documentary artist using my visual expression for building narratives that are unseen and unheard

Matt Kenyon

Fusing art and technology to disrupt concepts of corporate America

Read More
I want the work to live in the world and circulate, so it can generate more dialogue

Marcus Weller

Using technology to turn motorcycle helmet design on its head

Read More
I was taken aback both by the number of people that doubted it, and by the equally large number of people that got behind it

Kathleen Supové

The NYC performance artist who’s radically reinventing the piano recital

Read More
I like pieces that are virtuosic, that show off the piano and what it can do, and are awe-inspiring

Sabine Seymour

A future where smart clothes are as ubiquitous as zippers

Read More
In the future you will not buy a piece of 'functional' clothing without SoftSpot

Eelke Plasmeijer

The locally driven restaurant that’s upending Balinese food culture

Read More
We really try to keep things simple and let the produce do the talking

Sarah Kunst

The entrepreneur single-handedly changing the landscape for women in tech

Read More
People who live on a planet that is half women but can never seem to find any when they need one, I have solved your problem

George Arriola and Monohm

An heirloom electronic for the post-smartphone era

Read More
We agonized during the design process as all hyper-obsessed craftspeople should

Joshua Harker

Pushing the boundaries of sculpture with intricate 3D printing

Read More
My intent was to explore and depict the architecture of the imagination, to interpret and share forms evident in the mind’s eye

Leopoldine Huyghues Despointes

The young filmmaker and non-profit founder who just wants people to follow their dreams

Read More
I feel confident and ready to accomplish so much more, the movement is on
Loading More...