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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Lots of creepy crawly things will appear on doorsteps and fence posts for Halloween, but will they be on your dinner plate? Insects are being proposed as a cheap and environmentally friendly food source. Long accepted around the world, eating bugs is considered, well, gross to many in North America and Europe. -
During the harvest season, farms across the country are inviting their neighbors to an elegant multicourse meal with the farmers at the food's source. -
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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It was inevitable that interest in local, sustainable, ethical eating would lead back to hunting. Weekend Edition food commentator Bonny Wolf shares her experience attending a wild-game-friendly dinner party. -
Two authors journey beyond the coastal cities of Beijing and Shanghai to collect stories and recipes from China's "minority peoples," whose tribal cultures may be in danger of vanishing.
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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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One of the pleasures of eating is the taste of something different. But there are some food combinations you would never guess go together. Potato-chip cookies? Sauerkraut cake? Why, those sound every bit as outrageous as ... pumpkin pie.
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Black-eyed peas are one way to eat your way to good fortune in the New Year, according to popular custom. But this time of year, folks fall back on many food traditions, from grapes to noodles and greens.
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Bonny Wolf, Weekend Edition food commentator, talks about how food traditions are passed down the generations. Foods evoke incredibly strong memories and feelings, and never more so than at the holidays. She shares stories she has heard from around the country on her recent book tour.
