There’s a raw juice movement sweeping the nation. …as is seems to do from time to time. I remember my family briefly going through a similar craze when I was young. It seems to be a binge and purge business, there one minute, gone the next. This goes a long way toward explaining the impressive selection of juicers to be found in many suburbian rummage sale block parties. Well, color me a bandwagoner, I’m hooked. For how long it will last, no one knows. Many folks in the raw food community are onboard already, such as Phillip, Heidi, and Kris, to name just a few. Last week I wrote about my favorite fresh juice, or more precisely, about its color. This week we’re showing how to make it. Without further ado, we give you… “The Director’s Cut.” The Director’s Cut:2-3 large carrots, to taste2 ribs celery½ cucumber½ green apple1 small beet 1 thumb-sized piece of ginger Since we’ve been slow posting this past week, we’re going to be sure to include a bonus recipe in this week’s edition of our mailing list, the Freshtopian. If you haven’t already signed up, just enter your preferred email address in the widget at the site’s upper right corner. That issue will be coming out this Sunday, so be sure to tell all the neighborhood kids to sign up to receive the free recipe and secret decoder ring. …no, there’s no decoder ring. Less