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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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.
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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.
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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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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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The side salad has undergone an evolution in mainstream America, from the simple heavily dressed chunk of lettuce, to vibrant kitchen-sink medleys. Now, in many areas, a bounty of local, seasonal ingredients is at our fingertips, helping to elevate the side salad to star status.
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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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Weekend Edition food commentator Bonny Wolf is trying to understand if the glass is half-full or half-empty when it comes to arguments for and against raw, unpasteurized milk.
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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.