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. -
Will we still be eating kale? What's changing in food as we begin 2016, and what can we expect? -
Thanksgiving for most people in America means family, turkey and stuffing. We asked NPR's readers what stuffing they make. Turns out there's a lot of passion and variety when it comes to stuffing. -
Evening markets are a common sight throughout Asia, where delicious aromas regularly beckon hungry shoppers. Now night markets are popping up here in cities across the U.S. -
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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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.
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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.
