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FROM THIS EPISODE

Evan Kleiman tries Soylent, Greg Sewitz discusses a protein bar made of crickets and Jonathan Gold reviews what he says is LA's first true offal restaurant.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Caroline Chamberlain

Nancy Silverton Reflects on 25 Years of La Brea Bakery 7 MIN, 47 SEC

Nancy Silverton is the founder of La Brea Bakery, the owner of both Mozza restaurants in LA and the author of several cookbooks. She reflects on how the LA bakery landscape has changed since she opened La Brea Bakery 25 years ago.

Jonathan Gold Reviews b.o.s. 7 MIN, 10 SEC

gf140223bos.jpgJonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews b.o.s., a new restaurant in Little Tokyo that Jonathan says "may be the first dedicated offal restaurant in Los Angeles." Jonathan recommends the grilled miso heart, fried tripe "calamari," tripe and kimchi stew, and braised short rib.

b.o.s.
424 E 2nd St
Los Angeles, CA 90012
213-700-7834

Find all of Jonathan Gold's restaurant recommendations on the Good Food restaurant map.

Grapefruit 9 MIN, 13 SEC

Betsy Andrews is the executive editor at Saveur, and she joins Good Food to talk about the magazine's grapefruit spread in their March, 2014 edition. You can find a recipe for Glazed Grapefruit Cake on the Good Food blog.

Market Report 6 MIN, 42 SEC

This week at the Santa Monica Farmers' Market, Laura Avery talks to Mike George about the return of the Sumo, the hybrid of orange and mandarin that some claim is the tastiest citrus in the world, at the market.

She also talks to Josiah Citrin of Melisse about pairing roasted asparagus with Sumo citrus.

What Are LA's 'Must-Try-Tastes?' 14 MIN, 9 SEC

Lesley Balla is an LA-based food writer. She joins Evan Kleiman to discuss her list of 101 Must-Try-Tastes that were published in February's edition of Angeleno magazine. Six of her favorites from that list were:

1. The Greyhound cocktail at the Hungry Cat
2. "thebombdotcom" at Petty Cash
3. The flaming rice balls at Seoul Sausage
4. Tomahawk porkchop at Chi Spacca
5. Pea toast at Salt Air
6. Black Sesame Ice Cream from Quenelle

Soylent, Is It the Future of Food? 8 MIN, 50 SEC

Rob Rhinehart is the CEO of Soylent. He crowd-sourced $2 million in funding for the beverage, plus $1.5. million in private capital. This week Evan Kleiman tastes Soylent and discusses its pros and cons. 

A Protein Bar Made of Crickets 7 MIN, 47 SEC

Greg Sewitz and Gabi Lewis launched a successful Kickstarter campaign to fund a protein bar that features crickets as the primary ingredient. Motivated by a United Nations Report from May, 2013 that stated that eating insects would help combat world hunger, the former college roommates have already raised over $50,000 to fund the production of a cricket protein bar they named Exo.

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