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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Weekend Edition food essayist Bonny Wolf ticks off the many things (including ticks) that can spoil the summer picnic.
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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. -
As the British tea company Twinnings marks its 300th anniversary, American interest in the traditional English beverage of choice seems to be on the rise. Anyone for a cuppa?
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Friday is St. Patrick's Day, which means every American becomes a little bit Irish and rivers are dyed a color not found in nature. But think twice about drinking that green beer. Nothing says Ireland like a pint of dark, dry stout.
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It shimmies. It shakes. It glides down your throat to evoke memories of a cool treat on summer evenings or ease the sting after a tonsillectomy. Many a Boomer may have thought it was a thing of the past, but there's still room for Jell-O.
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Like many brilliant inventions, it arrived by accident in 1905. Through a century of change, it remains an American icon, stick and all. Food essayist Bonny Wolf salutes the popsicle.
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Going to a baseball game isn't what it used to be. For one thing, the food has gone upscale. Essayist Bonny Wolf buys into Humphrey Bogart's old line: "A hot dog at the ballpark is better than a steak at the Ritz." But she also takes note of trendier cuisine.
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Contrary to popular belief, Irish cooking has evolved beyond potatoes and corned beef and cabbage. Essayist Bonny Wolf explains what's been happening in the kitchens of Ireland's most creative chefs. -
The recent death of H. David Dalquist, inventor of the bundt cake pan, has reminded many cooks of the beautiful, easy cakes that quietly fell from fashion. Essayist and food afficianado Bonny Wolf has fond memories of the days of the bundt cake.
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Essayist Bonny Wolf grew up in the Midwest, where it wasn't always easy to find oysters for Thanksgiving. She tries to eat them every chance she gets, holiday dinner or not.
