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
5:25 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 11:39 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
10:04 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 10:50 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
10:51 am
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 12:44 pm

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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Commentary
5:12 am
Sun November 10, 2013

Mallomars: The Cookie Everyone Likes To Hoard

Mallomars

Originally published on Sun November 17, 2013 11:24 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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