Bonny Wolf http://wwno.org en The Milkman's Comeback Means Dairy At The Door And More http://wwno.org/post/milkmans-comeback-means-dairy-door-and-more You don't even have to get out of your PJs to go to the farmers market now.<p>All over the country, trucks are now delivering fresh milk, organic vegetables and humanely raised chickens to your door — though in New York, the deliveries come by bike.<p>Fifty years ago, about 30 percent of milk still came from the milkman. Fri, 18 Jul 2014 13:58:46 +0000 Bonny Wolf 64785 at http://wwno.org Eating Tea And Other Food Predictions For 2014 http://wwno.org/post/eating-tea-and-other-food-predictions-2014 At the beginning of every year, we read the tea leaves to see what new food trends we'll be tasting in the coming months. This year, the tea itself is the trend.<p>Tea leaves will be big in entrees, desserts and, of course, cocktails. Starbucks has opened its first tea shop.<p>We won't be just drinking tea; Artisan distilling keeps on growing. This could be the year of gin, made with local botanicals as well as the traditional juniper berry.<p>New — but still ancient — grains will join the now-common spelt and quinoa. Sun, 12 Jan 2014 02:53:48 +0000 Bonny Wolf 51839 at http://wwno.org Cooking With A Cup O' Kindness (Beer, Cider Or Booze) http://wwno.org/post/cooking-cup-o-kindness-beer-cider-or-booze In case you want to add a pinch of celebratory beverage to your first meal of the year, we invite you to look through the Kitchen Window. A spirited New Year's can come from the kitchen as well as the bar.<p>We've featured a number of stories using alcohol as an ingredient in cooking as well as in bartending — if it tastes good in a glass, it tastes good on a plate. Wed, 08 Jan 2014 21:59:22 +0000 Bonny Wolf 51617 at http://wwno.org Mallomars: The Cookie Everyone Likes To Hoard http://wwno.org/post/mallomars-cookie-everyone-likes-hoard Mallomars turn 100 years old this month. Over the years, the chocolatey marshmallow treat has gathered a cultlike following. For those who have yet to discover Mallomars, take heed — you may soon have a new addiction.<p>It's Mallomar season right now, which may seem strange since Mallomars are commercially packaged cookies, not apples. But the round graham crackers topped with marshmallow and covered in dark chocolate are actually packaged seasonally.<p>Mallomars are only shipped during cool months, so the chocolate won't melt. Wed, 13 Nov 2013 23:22:15 +0000 Bonny Wolf 48000 at http://wwno.org Kitchens Of The Future Will Really Know How To Cook http://wwno.org/post/kitchens-future-will-really-know-how-cook Kitchens are getting smarter.<p>Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.<p>It probably won't be long before you can become Facebook friends with your microwave.<p>The first microwave oven — the Radarange — weighed 750 pounds and was bought by a Cleveland restaurant in 1947 for $3,000. Later home models had a pull-out box for recipe cards. Paper recipe cards. Tue, 20 Aug 2013 00:22:36 +0000 Bonny Wolf 42098 at http://wwno.org Why You Shouldn't Wrinkle Your Nose At Fermentation http://wwno.org/post/why-you-shouldnt-wrinkle-your-nose-fermentation <em>It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as </em>Weekend Edition<em><em> food commentator Bonny Wolf explains, </em></em><em> the preservation process gives food a flavor unique to time and place.</em><p>People you know may intentionally be growing bacteria in their homes — on food, outside the refrigerator. And they are doing it to make food safe, and nutritious.<p>They are doing what cooks have always done: fermenting food.<p>For decades, we have fought against bacteria in our food. Sun, 07 Apr 2013 17:12:39 +0000 Bonny Wolf 32757 at http://wwno.org Oysters Rebound In Popularity With Man-Made Bounty http://wwno.org/post/oysters-rebound-popularity-man-made-bounty <em>In Colonial Virginia, oysters were plentiful; Capt. John Smith said they lay "thick as stones." But as the wild oyster harvest has shrunk,</em> Weekend Edition<em> food commentator Bonny Wolf says the market for farm-raised oysters is booming.</em><p>The local food movement is expanding from fertile fields to brackish waters.<p>Along the rivers and bays of the East Coast, where wild oysters have been decimated by man and nature, harvests of farm-raised oysters are increasing by double digits every year. Mon, 28 Jan 2013 16:14:10 +0000 Bonny Wolf 27929 at http://wwno.org On Your Plate In 2013, Expect Kimchi And Good-For-You Greens http://wwno.org/post/your-plate-2013-expect-kimchi-and-good-you-greens Weekend Edition <em>food commentator Bonny Wolf offers her predictions of what we'll eat in the new year.</em><p>Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just deciding among Vietnamese, Korean, Tibetan and Burmese for dinner.<p>Should we have the simple food of the Thai plateau or the hot, salty, sour foods of southern Thailand?<p>The new flavors of the year won't come from the kitchens of chefs trained at Le Cordon Bleu. More likely, they'll trickle up from Asian street foods. Mon, 31 Dec 2012 05:08:28 +0000 Bonny Wolf 26004 at http://wwno.org Wild Turkeys Gobble Their Way To A Comeback http://wwno.org/post/wild-turkeys-gobble-their-way-comeback Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.<p>There were a couple of reasons for the turkey's decline. In the early years of the U.S., there was no regulation, so people could shoot as many turkeys as they liked. And their forest habitat was cut down for farmland and heating fuel. Without trees, turkeys have nowhere to roost. So they began to disappear.<p>By the early 1900s, there were only about 30,000 wild turkeys left in the whole country. Sun, 11 Nov 2012 10:45:00 +0000 Bonny Wolf 23212 at http://wwno.org What The Well-Dressed Salad Is Wearing For Spring http://wwno.org/post/what-well-dressed-salad-wearing-spring I ordered a side salad with my dinner the other night, feeling the need for something green. This usually is an afterthought — for me and, it often seems, for the kitchen.<p>What I got, however, was the product of obvious thinking — a plate of baby greens, sprinkled with pieces of cauliflower pickled in turmeric, tiny rings of pickled shallot and tasty cherry tomatoes, all dressed with a light, creamy vinaigrette. The greens were arugula, spinach, kale, mizuna and tatsoi (Asian mustard greens). Tue, 22 May 2012 22:27:00 +0000 Bonny Wolf 11783 at http://wwno.org