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.