Bonny Wolf http://tspr.org en The Milkman's Comeback Means Dairy At The Door And More http://tspr.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 54914 at http://tspr.org The Milkman's Comeback Means Dairy At The Door And More Eating Tea And Other Food Predictions For 2014 http://tspr.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 46319 at http://tspr.org Eating Tea And Other Food Predictions For 2014 Come Back For A 2nd Helping Of This Year's Favorites http://tspr.org/post/come-back-2nd-helping-years-favorites As a Christmas gift to readers, Kitchen Window has compiled some of the most popular stories of the year for another look. Wed, 25 Dec 2013 05:03:00 +0000 Bonny Wolf 45850 at http://tspr.org Come Back For A 2nd Helping Of This Year's Favorites Why You Shouldn't Wrinkle Your Nose At Fermentation http://tspr.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 31646 at http://tspr.org Why You Shouldn't Wrinkle Your Nose At Fermentation Oysters Rebound In Popularity With Man-Made Bounty http://tspr.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 27888 at http://tspr.org Oysters Rebound In Popularity With Man-Made Bounty