Brian Bornemann
Profiles

Brian Bornemann

Brian is currently Executive Sous Chef at The Tasting Kitchen, an ingredient-driven restaurant on Abbott Kinney in Venice that has received much acclaim. Brian is a UCLA alumnus who majored in European Studies and minored in Italian. He was inspired to become a chef after many trips to Italy. 1. What hooked you on cooking? … Continue reading

Cricket Bars & Petri Dish Meat
What We're Reading

Cricket Bars & Petri Dish Meat

Insects. They’re nutritious, less resource-intensive than livestock, and according to a third of the world’s population, delicious. Despite advocacy by activists and the United Nations, eating insects just isn’t catching on in the West. Icelandic entrepreneur Búi Bjarmar Aðalsteinsson and his company Crowbar Protein hope to change that with their protein bar, Jungle Bar. This protein … Continue reading

Bitterness Blockers & Crispr-Mushrooms
What We're Reading

Bitterness Blockers & Crispr-Mushrooms

A production facility in Aurora, Colorado is producing a powder which binds to the taste receptors on your tongue and blocks bitter flavors. The product could have a health impact on the United State’s sugar-addicted society. This powder, interestingly enough, is made from mushrooms. Also in mycology news, a variety of button mushrooms have been engineered … Continue reading

Evan Funke
Profiles

Evan Funke

Evan Funke, former chef/owner of Bucato, recently embarked upon his next adventure as chef at Venice Beach’s new hit restaurant, Felix. Known as a master of handmade pasta, Funke draws inspiration from his trips to Italy as well as California produce. What hooked you on cooking?             What most caught my attention was the physical and … Continue reading