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.
The Vegetarian Show: J Gold Goes Raw, Vegan Beer, Juicing
From this Episode:
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...
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...
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...
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...
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...
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...
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...