This Week on Good Food: Soylent, Cricket Protein Bars, Beef Tongue Sashimi

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

Highlights from this week’s show: 

1. Soylent, Is it the Future of Food?–Rob Rhinehart is the CEO of Soylent. He crowd-sourced two million dollars in funding for the beverage; plus,1.5. million in private capital. This week Evan Kleiman tastes soylent and discusses its pros and cons.

cricket protein bar
Image from Exo Kickstarter (The original image is no longer available, please contact KCRW if you need access to the original image.)

2. A Protein Bar Made of Crickets–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.

3. 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 L.A. 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.

4. 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 the first dedicated offal restaurant in Los Angeles.” Click here for recommended dishes.


5. 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 recipe for Glazed Grapefruit Cake on the Good Food Blog.

6. 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 tastiest citrus in the world, at the market.

She also talks to Josiah Citrin of Melisse about pairing roasted asparagus with Sumo citrus. from Petty Cash from Petty Cash (The original image is no longer available, please contact KCRW if you need access to the original image.)

7. What are L.A.’s ‘Must-Try-Tastes?’–Lesley Balla is an L.A. 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