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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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. -
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. -
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. -
Commentator Bonny Wolf opines on a winter culinary classic: the American chestnut.
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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. -
Processed wild rice dominates grocery store shelves, but around the Great Lakes, Native Americans still harvest it the same way their ancestors did centuries ago. This weekend, the Wild Rice Festival in Rosemont, Minn., celebrates the tradition. -
Saltwater taffy makes sense in a beach town. Snow cones and popsicles also seem like great summer treats. So commentator Bonny Wolf is wondering why the mainstay of so many beach and summer resort towns is the doughnut shop. -
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.
