Good Food
Soylent, Cricket Protein Bars, Beef Tongue Sashimi
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.
By Evan Kleiman • • 57m ListenEvan 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.
In this episode
7 storiesSoylent, 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 and discusses its pros and cons.
Read the story9 minA 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.
Read the story8 minNancy 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 has changed since she opened La Brea Bakery 25 years ago.
Read the story8 minJonathan 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." Jonathan recommends the grilled miso heart, fried tripe "calamari," tripe and kimchi stew, and braised short rib.
Read the story7 minGrapefruit
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 .
Read the story9 minWhat 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.
Read the story14 minMarket 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.
Read the story7 min
