Bonny Wolf http://whqr.org en The Milkman's Comeback Means Dairy At The Door And More http://whqr.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. Sun, 15 Jun 2014 14:04:00 +0000 Bonny Wolf 56549 at http://whqr.org The Milkman's Comeback Means Dairy At The Door And More Eating Tea And Other Food Predictions For 2014 http://whqr.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, 05 Jan 2014 15:51:00 +0000 Bonny Wolf 48538 at http://whqr.org Eating Tea And Other Food Predictions For 2014 Mallomars: The Cookie Everyone Likes To Hoard http://whqr.org/post/enduring-popularity-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. Sun, 10 Nov 2013 10:12:00 +0000 Bonny Wolf 45923 at http://whqr.org Mallomars: The Cookie Everyone Likes To Hoard Why You Shouldn't Wrinkle Your Nose At Fermentation http://whqr.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 08:57:00 +0000 Bonny Wolf 34408 at http://whqr.org Why You Shouldn't Wrinkle Your Nose At Fermentation Oysters Rebound In Popularity With Man-Made Bounty http://whqr.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. Sun, 27 Jan 2013 10:37:00 +0000 Bonny Wolf 30745 at http://whqr.org Oysters Rebound In Popularity With Man-Made Bounty On Your Plate In 2013, Expect Kimchi And Good-For-You Greens http://whqr.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. Sun, 30 Dec 2012 10:12:00 +0000 Bonny Wolf 29426 at http://whqr.org On Your Plate In 2013, Expect Kimchi And Good-For-You Greens Chestnuts: Paying Homage To A Winter Classic http://whqr.org/post/chestnuts-paying-homage-winter-classic Transcript <p>RACHEL MARTIN, HOST: <p>'Tis the season for chestnuts - you know, the ones roasting on an open fire. Well, it turns out that a lot of them are from Europe or China. WEEKEND EDITION food commentator Bonny Wolf recalls a time when they would have been from American trees.<p>BONNY WOLF, BYLINE: The American chestnut was king of the forest. One of every four hardwoods in the eastern woodlands was a chestnut. They grew so tall - up to 100 feet - they were called the redwoods of the east. Then a lethal fungus killed them all - four billion trees. Sun, 16 Dec 2012 11:42:00 +0000 Bonny Wolf 28823 at http://whqr.org Wild Turkeys Gobble Their Way To A Comeback http://whqr.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 27131 at http://whqr.org Wild Turkeys Gobble Their Way To A Comeback To Find Truly Wild Rice, Head North To Minnesota http://whqr.org/post/find-truly-wild-rice-head-north-minnesota Harvest season is upon us, but in the U.S.'s northern lakes, it's not just the last tomatoes and first pumpkins. Through the end of this month, canoes will glide into lakes and rivers for the annual gathering of wild rice, kick started with the popular <a href="http://www.cityofroseville.com/index.aspx?nid=1396">Wild Rice Festival</a> in Roseville, Minn., on Saturday.<p>Wild rice - an aquatic grass that bears a resemblance to the edible grain - has been the center of the Ojibway Indian diet and culture for centuries. Sun, 16 Sep 2012 10:23:00 +0000 Bonny Wolf 24149 at http://whqr.org To Find Truly Wild Rice, Head North To Minnesota Since When Does Summer Taste Like Doughnuts? http://whqr.org/post/when-does-summer-taste-doughnuts I <em>get</em> saltwater taffy. You're at an ocean that is made of salt water. But doughnuts?<p>I'm clearly missing something, because many summer communities have doughnut shops, often open just for the season. Sun, 08 Jul 2012 10:08:00 +0000 Bonny Wolf 20054 at http://whqr.org Since When Does Summer Taste Like Doughnuts?