Bonny Wolf
NPR commentator Bonny Wolf grew up in Minnesota and has worked as a reporter and editor at newspapers in New Jersey and Texas. She taught journalism at Texas A&M University where she encouraged her student, Lyle Lovett, to give up music and get a real job. Wolf gives better advice about cooking and eating, and contributes her monthly food essay to NPR's award-winning Weekend Edition Sunday. She is also a contributing editor to "Kitchen Window," NPR's Web-only, weekly food column.
Wolf 's commentaries are not just about what people eat, but why: for comfort, nurturance, and companionship; to mark the seasons and to celebrate important events; to connect with family and friends and with ancestors they never knew; and, of course, for love. In a Valentine's Day essay, for example, Wolf writes that nearly every food from artichoke to zucchini has been considered an aphrodisiac.
Wolf, whose Web site is www.bonnywolf.com, has been a newspaper food editor and writer, restaurant critic, and food newsletter publisher, and served as chief speechwriter to Secretaries of Agriculture Mike Espy and Dan Glickman.
Bonny Wolf's book of food essays, Talking with My Mouth Full, will be published in November by St. Martin's Press. She lives, writes, eats and cooks in Washington, D.C.
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Like other spring holidays, Sere Sal is about fertility and new life. For Yazidi refugees who fled genocide at the hands of ISIS in Iraq, cooking the foods of the holiday is a way to re-create home. -
In the new year we'll be eating pot pesto, pork fat and pancit along with the newborn progeny of Brussels sprouts and kale.
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Mead was a favorite drink of ancient Egyptians and Vikings, and it's been making a comeback — updated for the 21st century.
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Invasive fish like snakeheads and Asian carp are threatening to wipe out aquatic ecosystems across the U.S. So chefs and environmental agencies are encouraging their communities to eat them up. -
The milkman has been out of style for decades, but all over the country, trucks have started delivering fresh milk, organic vegetables and even humanely raised chickens to your door. -
Say so long to chia seeds and cronuts — so 2013 — and get ready to welcome freekeh, an ancient, fiber-rich grain. Eating local goes into overdrive, and cauliflower is poised to become the new Brussels sprout. -
With these tipply dishes, a spirited New Year's can come from the kitchen as well as the bar. -
From buttermilk to Brussels sprouts, DIY yogurt to nostalgic sweets, here's a roundup of Kitchen Window's most-clicked stories of 2013. -
It's delicious, it's nutritious and it's basically rotten. Fermentation is the hot culinary trend, and as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place. -
Along the East Coast, wild oysters have been decimated over the years by man and nature. Food commentator Bonny Wolf says oyster farming is exploding, and raw oyster bars are all the rage.
