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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It's widely eaten in the rest of world, and now goat's popularity is growing in America's increasingly diverse marketplace. Bring goat into your kitchen with these recipes for curry, mole rojo, meatballs and more — or churn up a sweet goat-milk caramel ice cream.
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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. -
Beneath their homely exteriors, celery root, Jerusalem artichokes, jicama and other tubers and roots have a lot to offer — adding flavor, color and texture to the winter pot. And now these gnarly undergrounders are starting to step into the limelight.
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From "Spice Up Your Super Bowl With Sriracha Sauce"
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From "Spice Up Your Super Bowl With Sriracha Sauce"
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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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If you've had enough of the seemingly ubiquitous butternut squash soup, have no fear. Butternut and acorn squash are making way for varieties like kabocha and jarrahdale. Yes, squash is the latest "it" fruit, so it's time to go beyond butternut.
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Two authors journey beyond the coastal cities of Beijing and Shanghai to collect stories and recipes from China's "minority peoples," whose tribal cultures may be in danger of vanishing.
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Nowruz, the Persian New Year, begins at the exact moment of the vernal equinox, when the sun crosses the equator and winter ends. The 13-day festival features fresh foods with herbs, family gatherings, and plenty of myth and symbolism.
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Book editor Judith Jones persuaded her publisher to take a chance on then-unknown writer, Julia Child. Kitchen Window host Bonny Wolf speaks with Jones about her life introducing mainstream cooks to French cuisine, and her new memoir, The Tenth Muse: My Life in Food.
