The Vegetarian Show: J Gold Goes Raw, Vegan Beer, Juicing
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It'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.
Market 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. They sell their oyster mushrooms at the Wednesday Santa Monica, Saturday Pico and Sunday Mar Vista markets. Read more about the Wyatt's in David Karp's LA Times article.
Jonathan 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.
395 Santa Monica Pl, Ste 333
Santa Monica, CA 90401
All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.
What 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. This year he's hosting the 4th Annual Vegan Beer and Food Festival with vegan blogger Quarry Girl and the Roxy.
Quarry 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. She recommends:
M Cafe for the Big Macro Burger
Mohawk Bend for the Cauliflower Buffalo Wings and Vegan Benedict at Breakfast
Pizzanista for Vegan Pizza
Clara's Cakes for baked goods
Susan Feniger's Street for the Jackfruit Bao and Pumpkin Cannelloni
Kite 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. The company uses fresh almond-macadamia nut milk inoculated with enzymes and cultures grown on plant-based matter to create cheeses that resemble traditional Camembert and fresh goat cheese.
Mark 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.
Could 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.
KCRW 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?
Engage & Discuss
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