Bonny Wolf http://kplu.org en Mallomars: The Cookie Everyone Likes To Hoard http://kplu.org/post/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. Mon, 11 Nov 2013 02:45:01 +0000 Bonny Wolf 10965 at http://kplu.org Mallomars: The Cookie Everyone Likes To Hoard Kitchens Of The Future Will Really Know How To Cook http://kplu.org/post/kitchens-future-will-really-know-how-cook Kitchens are getting smarter.<p>Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.<p>It probably won't be long before you can become Facebook friends with your microwave.<p>The first microwave oven — the Radarange — weighed 750 pounds and was bought by a Cleveland restaurant in 1947 for $3,000. Later home models had a pull-out box for recipe cards. Paper recipe cards. Sun, 18 Aug 2013 22:13:55 +0000 Bonny Wolf 9664 at http://kplu.org Kitchens Of The Future Will Really Know How To Cook Why you shouldn't wrinkle your nose at fermentation http://kplu.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 14:23:17 +0000 Bonny Wolf 8336 at http://kplu.org Why you shouldn't wrinkle your nose at fermentation On Your Plate In 2013, Expect Kimchi And Good-For-You Greens http://kplu.org/post/prediction-2013-eats-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 11:23:11 +0000 Bonny Wolf 7466 at http://kplu.org On Your Plate In 2013, Expect Kimchi And Good-For-You Greens Wild Turkeys Gobble Their Way To A Comeback http://kplu.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 18:57:17 +0000 Bonny Wolf 7081 at http://kplu.org Wild Turkeys Gobble Their Way To A Comeback To find truly wild rice, head north to Minnesota http://kplu.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 18:54:36 +0000 Bonny Wolf 6350 at http://kplu.org To find truly wild rice, head north to Minnesota