Bonny Wolf http://wunc.org en The Milkman's Comeback Means Dairy At The Door And More http://wunc.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 14:15:00 +0000 Bonny Wolf 37316 at http://wunc.org The Milkman's Comeback Means Dairy At The Door And More Eating Tea And Other Food Predictions For 2014 http://wunc.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 28443 at http://wunc.org Eating Tea And Other Food Predictions For 2014 Mallomars: The Cookie Everyone Likes To Hoard http://wunc.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 25563 at http://wunc.org Mallomars: The Cookie Everyone Likes To Hoard Why You Shouldn't Wrinkle Your Nose At Fermentation http://wunc.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 13265 at http://wunc.org Why You Shouldn't Wrinkle Your Nose At Fermentation Wild Turkeys Gobble Their Way To A Comeback http://wunc.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 4477 at http://wunc.org Wild Turkeys Gobble Their Way To A Comeback