Good Food
The Vegetarian Show: J Gold Goes Raw, Vegan Beer, Juicing
Is it possible to make curds and whey from almond milk? What makes some beer not vegan? Plus, Jonathan Gold gains a new appreciation of raw food.
By Evan Kleiman • • 57m ListenIt's the first ever all-vegetarian episode of Good Food. Jonathan Gold gains a new appreciation for raw, vegan food when he visits Matthew Kenney's M.A.K.E and Mark Bittman shares advice on how to eat (and cheat) vegan before six. Chef Tal Ronnen explains how he was able to coax curds and whey out of almond milk for a uniquely delicious vegan cheese. Tony Yanow and vegan blogger Quarry Girl are co-hosting the upcoming Vegan Beer and Food Festival. Yannow discusses vegan beer and Quarry Girl gives us a round up of her favorite vegan eats in LA. New York Times writer Jeff Gordinier weighs in on the juice trend and KCRW employees share what they love and hate about juicing. At the market, Laura Avery talks to Barnyard chef Jesse Barber about how he prepares oyster mushrooms and mushroom cultivator Tanya Wyatt says it took her a year to find the right growing conditions for her mushrooms.
In this episode
8 storiesMarket Report
Jesse Barber is the chef and co-owner at Barnyard in Venice. He's shopping the market for oyster mushrooms which he marinates in salsa verde and grills. The result is a hearty and satisfying vegetarian dish. Brett and Tanya Wyatt started B&T Farm in their front yard in Hacienda Heights.
Read the story6 minJonathan Gold Gains a New Appreciation of Raw and Vegan Food
Jonathan Gold didn't take raw food seriously at first, but after visiting Matthew Kenney's M.A.K.E. multiple times he gains a new appreciation for the chef's raw, vegan fare. He recommends the market tomato lasagna, nori roll, kimchi dumpling and shaved carrot salad.
Read the story6 minWhat Makes Some Beers Not Vegan?
Tony Yanow is the owner of Golden Road Brewing , Tony's Darts Away and Mohawk Bend , all of which are havens for vegan eaters and drinkers. He explains that some small brewers use gelatin or fish finings to clarify their beer, which makes their brews not vegan friendly.
Read the story9 minQuarry Girl's Favorite Vegan Eats in LA
Vegan blogger Quarry Girl is a superstar in the vegan community. Unfortunately for those of us in LA, she moved to the UK this month. Before she left we asked her to name her favorite vegan eats in Los Angeles.
Read the story8 minKite Hill: Making a Vegan Cheese with Curds and Whey
Tal Ronnen is the celebrated vegan chef behind the LA restaurant Crossroads . He recently partnered with Whole Foods to create a vegan cheese using traditional cheese-making techniques. The line of vegan cheeses goes by the name Kite Hill .
Read the story8 minMark Bittman Talks Vegan before Six
New York Times writer Mark Bittman has been "vegan before six" for the last seven years. In his new book, VB6 : Eat Vegan Before 6 to Lose Weight and Restore your Health for Good, he lays out the groundwork for a vegan before six diet. Hear Evan Kleiman interview Bittman at New Rhodes theater on Sunday, May 5 at 3pm.
Read the story8 minCould Cold Pressed Juice Be the Next Premium Coffee?
New York Times writer Jeff Gordinier documents "the rush toward cold-pressed juice" in a recent article . He compares the current juice frenzy to that of premium coffee over a decade ago.
Read the story7 minKCRW Juices
When we brought up the juice trend in the KCRW offices we discovered that most of our colleagues had strong opinions about juicing. We asked them four questions: What do you put in your juice? How do you juice? Why do you juice? And what do you think of the recent juice trend?
Read the story5 min
