Bonny Wolf http://apr.org en Eating Tea And Other Food Predictions For 2014 http://apr.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 44412 at http://apr.org Eating Tea And Other Food Predictions For 2014 Cooking With A Cup O' Kindness (Beer, Cider Or Booze) http://apr.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, 01 Jan 2014 05:03:00 +0000 Bonny Wolf 44184 at http://apr.org Cooking With A Cup O' Kindness (Beer, Cider Or Booze) Come Back For A 2nd Helping Of This Year's Favorites http://apr.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 43869 at http://apr.org Come Back For A 2nd Helping Of This Year's Favorites Why You Shouldn't Wrinkle Your Nose At Fermentation http://apr.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 28070 at http://apr.org Why You Shouldn't Wrinkle Your Nose At Fermentation Oysters Rebound In Popularity With Man-Made Bounty http://apr.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 23845 at http://apr.org Oysters Rebound In Popularity With Man-Made Bounty Wild Turkeys Gobble Their Way To A Comeback http://apr.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 20557 at http://apr.org Wild Turkeys Gobble Their Way To A Comeback