Soylent, Cricket Protein Bars, Beef Tongue Sashimi

Hosted by Evan Kleiman Feb. 22, 2014 Food & Drink

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.

From this Episode:

Nancy Silverton Reflects on 25 Years of La Brea Bakery

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...

8 min

Jonathan Gold Reviews b.o.s.

Jonathan 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...

7 min

Grapefruit

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...

9 min

Market Report

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...

7 min

What Are LA's 'Must-Try-Tastes?'

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.

14 min

Soylent, Is It the Future of Food?

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...

9 min