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 , 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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Like other spring holidays, Sere Sal is about fertility and new life. For Yazidi refugees who fled genocide at the hands of ISIS in Iraq, cooking the foods of the holiday is a way to re-create home.
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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 toss different foods into pots of boiling oil. -
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. -
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. -
After restaurateur Danny Meyer said he's phasing out tipping at his establishments, others are asking: Is it time to get rid of tipping? One food writer weighs in.
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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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Mead was a favorite drink of ancient Egyptians and Vikings, and it's been making a comeback — updated for the 21st century.
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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.
