Bonny Wolf http://publicradioeast.org en Eating Tea And Other Food Predictions For 2014 http://publicradioeast.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 31317 at http://publicradioeast.org Eating Tea And Other Food Predictions For 2014 Mallomars: The Cookie Everyone Likes To Hoard http://publicradioeast.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 27403 at http://publicradioeast.org Mallomars: The Cookie Everyone Likes To Hoard Why You Shouldn't Wrinkle Your Nose At Fermentation http://publicradioeast.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 11137 at http://publicradioeast.org Why You Shouldn't Wrinkle Your Nose At Fermentation Oysters Rebound In Popularity With Man-Made Bounty http://publicradioeast.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 5846 at http://publicradioeast.org Oysters Rebound In Popularity With Man-Made Bounty To Find Truly Wild Rice, Head North To Minnesota http://publicradioeast.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 1449 at http://publicradioeast.org To Find Truly Wild Rice, Head North To Minnesota