It did not matter that this juice was different from a glass of truly fresh-squeezed. When John McPhee checked into a Florida hotel for a reporting trip more than 50 years ago, he discovered that even in the heartland of oranges, fresh juice was a dim memory."Next door was a restaurant, with orange trees, full of fruit, spreading over its parking lot," he wrote in his book Oranges. "I went in for dinnr,
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