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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Jews commemorate Hanukkah by eating fried foods. For most American Jews, that means latkes — potato pancakes fried in oil. But other cultures use different foods. -
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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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.
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The mystique of Mallomars dates back to iceboxes and seasonal scarcity. Despite advances in modern refrigeration, people still stock up on the s'more-like cookies to tide them through the summer. -
Coming soon to a kitchen near you: appliances that talk to each other, suggest recipes based on food at hand and know when to run and when to pause to let the electric car charge up.
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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. -
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. -
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.
