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.

The Salt
4:25 am
Sun August 17, 2014

Fighting (Tasty) Invasive Fish With Forks And Knives

Asian carp, battered and fried. As the fish makes its unwelcome way up the Mississippi River, chefs are trying to get people to eat to beat it back.
Louisiana Sea Grant Flickr

Originally published on Sun August 17, 2014 10:39 am

Add kitchen knives to the list of weapons that humans are using to fight invasive species. I'm talking about fish who've made their way into nonnative waters.

How do they get here? Sometimes they catch a ride in the ballast water of ships. Or they're imported as live food or dumped out of aquariums. Once here, they can wipe out native fish, trash the ecosystem and wreck the beach business.

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Food
9:15 am
Sun June 15, 2014

The Milkman's Comeback Means Dairy At The Door And More

Driver Rick Galloway of South Mountain Creamery delivers milk in Liberty Town, Md., in 2004. Today the company has 8,500 home delivery accounts in five states.
Alex Wong Getty Images

Originally published on Mon June 16, 2014 9:50 am

You don't even have to get out of your PJs to go to the farmers market now.

All over the country, trucks are now delivering fresh milk, organic vegetables and humanely raised chickens to your door — though in New York, the deliveries come by bike.

Fifty years ago, about 30 percent of milk still came from the milkman. By 2005, the last year for which USDA has numbers, only 0.4 percent was home delivered.

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Food
2:18 pm
Sun January 5, 2014

Eating Tea And Other Food Predictions For 2014

Tea leaves will be big in entrees and desserts in 2014.
iStockphoto.com

Originally published on Sun January 5, 2014 11:44 am

At the beginning of every year, we read the tea leaves to see what new food trends we'll be tasting in the coming months. This year, the tea itself is the trend.

Tea leaves will be big in entrees, desserts and, of course, cocktails. Starbucks has opened its first tea shop.

We won't be just drinking tea; Artisan distilling keeps on growing. This could be the year of gin, made with local botanicals as well as the traditional juniper berry.

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Kitchen Window
11:03 pm
Tue December 31, 2013

Cooking With A Cup O' Kindness (Beer, Cider Or Booze)

Sheri Castle's quick bread is based on popular beer bread recipes but uses hard apple cider instead.
Sheri Castle for NPR

Originally published on Wed January 1, 2014 5:32 am

In case you want to add a pinch of celebratory beverage to your first meal of the year, we invite you to look through the Kitchen Window. A spirited New Year's can come from the kitchen as well as the bar.

We've featured a number of stories using alcohol as an ingredient in cooking as well as in bartending — if it tastes good in a glass, it tastes good on a plate. It's also a great way to use up any leftover libations from your holiday celebrations.

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Kitchen Window
11:03 pm
Tue December 24, 2013

Come Back For A 2nd Helping Of This Year's Favorites

Susie Chang's story on the versatility of buttermilk was a hit with Kitchen Window readers. Or maybe it was this mouthwatering photo of "double fluffy" biscuits that reeled them in.
T. Susan Chang for NPR

Originally published on Tue December 24, 2013 11:41 pm

As a Christmas gift to readers, Kitchen Window has compiled some of the most popular stories of the year for another look. As always, you were interested in a variety of subjects, from the simple procedure to the leap of faith, and showed an interest in trending topics — like gluten-free and DIY.

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Commentary
4:12 am
Sun November 10, 2013

Mallomars: The Cookie Everyone Likes To Hoard

Mallomars

Originally published on Sun November 17, 2013 10:24 am

Mallomars turn 100 years old this month. Over the years, the chocolatey marshmallow treat has gathered a cultlike following. For those who have yet to discover Mallomars, take heed — you may soon have a new addiction.

It's Mallomar season right now, which may seem strange since Mallomars are commercially packaged cookies, not apples. But the round graham crackers topped with marshmallow and covered in dark chocolate are actually packaged seasonally.

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Commentary
3:57 am
Sun April 7, 2013

Why You Shouldn't Wrinkle Your Nose At Fermentation

Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings.
Chung Sung-Jun Getty Images

Originally published on Sun April 7, 2013 12:08 pm

It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.

People you know may intentionally be growing bacteria in their homes — on food, outside the refrigerator. And they are doing it to make food safe, and nutritious.

They are doing what cooks have always done: fermenting food.

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