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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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.
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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.
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NPR food commentator Bonny Wolf dishes out predictions for hot foods in the new year. She says Asia is the new Europe and that healthy, farm-to-table trends will even make it into your cocktails.
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Commentator Bonny Wolf opines on a winter culinary classic: the American chestnut.
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They run. They fly. They block traffic. Wild turkeys, which have become a nuisance in some places, bear little resemblance to the supermarket varieties that grace most Thanksgiving tables.
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Saltwater taffy makes sense in a beach town. Snow cones and popsicles also seem like great summer treats. So commentator Bonny Wolf is wondering why the mainstay of so many beach and summer resort towns is the doughnut shop.
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On a recent trip, Weekend Food Commentator Bonny Wolf was taken by surprise by Australia's stunningly diverse cuisine, especially the dizzying array of exotic seafood like yabbies and marron at the Sydney Fish Market.
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The Great Depression was popcorn's big break. When cash-strapped movie theaters brought concessions inside the theater, a star was born. But long gone are the days of plain and buttered popcorn. Trendy gourmet flavors now abound.
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Millions of chicken wings will be eaten at Super Bowl parties across the country Sunday, and a lot of them will get their kick from the rising star of condiments.
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Nowruz, the Persian New Year, begins at the exact moment of the vernal equinox, when the sun crosses the equator and winter ends. The 13-day festival features fresh foods with herbs, family gatherings, and plenty of myth and symbolism.
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Judith Jones appreciates the finer things in life, especially good cooking. Credited with discovering Julia Child, Jones celebrates food. Her new memoir is called The Tenth Muse: My Life in Food.
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Summer is the time to eat. There's no better opportunity to make the most of what the season — and your local farmer's stand — have to offer. Cookbooks can help. Food writer Bonny Wolf rounds up 10 to take you through the season.