Tuesday, Aug. 18, 2015|7:08 p.m.
Editor’s Note: As Robin Leach spends family time in La Jolla, Calif., after returning to the United States from his annual Italian travels, numerous of our Strip personalities have stepped forward in his absence to pen their words of knowledge.
We continue today with The Juice Standard co-founder Jamie Stephenson, our weekly contributing chef Ben Vaughn and shoe authority Steve Madden, who addresses our 10 Concerns and remains in town for MAGIC.
The Juice Standard was born to let Las Vegas citizens buy natural, minimize waste and heal their bodies one bottle of cold-pressed juice at a time. But before the company served juice to its fans, juice itself needed to turn someone important into a follower: its founder.
Jamie Stephenson is the co-founder and COO of The Juice Standard, Las Vegas’ only cold-pressed juicery serving juices and nutmilks from 100-percent natural ingredients. Here’s her story:
I’m typically asked exactly what encouraged my business partner Marcella Williams-Melnichuk and me to open The Juice Requirement, and it was the result of a health wakeup call– a “pertained to juicing” moment?– I believe lots of people have actually experienced if they’ve viewed someone die … or, in my case, live.
In 2002, my stepfather Walter was diagnosed with Stage IV colon cancer. He wed my mom in 2001, and I remember how great it felt that my mama enjoyed. Walter was kind, clever (he built UNLV’s very first Richter scale for the geology department) and liked sharing knowledge.
He likewise was patient– and smart. My sibling Jason and I were hard to warm up, and one day, as Walter gushed over the clearness of his walnut-encased Paragon speaker (believe precursor to Bose), Jason insisted on blasting his punk cd by Rancid to show it.
Walter required with enthusiasm, even strolling Jason to the end of our cul-de-sac to see how far away they might construct Ruby Soho’s lyrics. Walter had us. We liked him dearly.
A year after Walter’s diagnosis, I moved home to participate in UNLV and save to pay off a little debt. I was pudgy and exhausted all the time. Acne pocked my face, back and shoulders. I was troubled in my skin (actually) but wished to become somebody– do something– crucial. What that was I didn’t know. Yet.
My mother made a recommendation: Live with her lease complimentary, and she would contribute towards school– however I could just eat her cooking. If busted, it was pay lease or step. I concurred, but, when under her roofing, my mama droned on about genuine food. It was, “Consume this, not that.” To which I ‘d counter, “Whatever: Taco Bell rules!”
I was unaware and defensive, when my mommy firmly insisted that Oreos were bad for me, she made me upset. In my world, salad came from a bag till my mother handed me a basket and shears asking me to collect that dinner’s environment-friendlies from the yard. My neck actually tingled hot with panic.
“We can’t eat that! We grew it!”
“I know. It’s the best. Hurry. You have 10 minutes.”
She corrected. Tender mesclun was brilliant, tender and somewhat spiced. I had disliked raw veggies, but after that salad I slowly consumed my mother’s green juice and felt better whenever I did. It was the exact same juice she made Walter every day.
Due to the fact that after his oncologist stated she must “prepare for his death, soon,” she insisted that nutrient juice and macrobiotic foods would help Walter hold up against chemotherapy and radiation.
5 years later on, Walter was in remission, and I had purchased my own place. My skin shone, and I had fantastic energy and a deep knowingness that genuine food deals with a cellular level to avoid (reverse?) many ills.
Walter proved that juice was that vital due to the fact that raw, organic produce let me enjoy my family longer. We lost Walter at 73, however we had time for sharing and farewells. He passed away with his feet in my hands. I’ll never forget how that felt.
I co-founded TJS since I experienced how plants– in juice type– are transformative, but our requirements go beyond simply promoting juice as a holy grail of health. Our cold-press approach produces the most reliable, convenient method to receive remarkable amounts of nutrients.
TJS utilizes only 100 percent organic fruit and vegetables (which is HALF more nutritious than their conventional equivalents). We bottle in glass– juice tastes colder and cleaner that method– and TJS gives back a dollar for each clean bottle returned so we can deduct from our land fills, not contribute to them.
We have actually mastered making nutritious delicious and aim to show it one complimentary tasting at a time. Motivated? My story might be yours. Let’s start your health trip, together, one recovery bottle at a time.
Visit TJS at “The Hive” (4555 S. Fort Apache Road, Las Vegas), “The Rose” (2530 St. Rose Parkway, Henderson) and JuiceStandard.com. Follow on Instagram @thejuicestandard and at our Facebook page.
Be sure to have a look at our 10 Concerns with shoe designer Steve Madden right here for the MAGIC fashion convention while celebrating his 25th anniversary in shoe company, plus our weekly contributing chef Ben Vaughn.
On Wednesday, our visitor columnists are star chef Barry S. Dakake of the star-studded N9NE Steakhouse at the Palms and an incredible romance with two of the acrobats in “Absinthe” at Caesars Palace.
Robin Leach of “Lifestyles of the Rich & & Famous” popularity has been a journalist for more than 50 years and has actually spent the past 15 years giving readers the within scoop on Las Vegas, the world’s premier platinum play area.
Follow Robin Leach on Twitter at Twitter.com/ Robin_Leach.
Follow Las Vegas Sun Entertainment + Luxury Elder Editor Don Chareunsy on Twitter at Twitter.com/ VDLXEditorDon.