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.
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With these tipply dishes, a spirited New Year's can come from the kitchen as well as the bar.
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From buttermilk to Brussels sprouts, DIY yogurt to nostalgic sweets, here's a roundup of Kitchen Window's most-clicked stories of 2013.
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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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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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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.
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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.
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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.