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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The first goose that food writer Bonny Wolf made was a disaster, a tough bird swimming in fat. Since then, she has grown to relish the bird's rich, flavorful meat — and its fat — and wants others to learn from her mistakes.
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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.
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Judith Jones appreciates the finer things in life, especially good cooking. Credited with discovering Julia Child, Jones celebrates food. Her new memoir is called The Tenth Muse: My Life in Food.
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Tanya Wenman Steel, editor-in-chief of the food Web Site Epicurious.com, is full from Thanksgiving even before the turkey goes in the oven. Kitchen Window host Bonny Wolf talks with Steel about the site and gets tips for Thanksgiving cooking.
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In New Mexico — the largest producer of chiles in the United States — the spicy peppers are more than just a crop: They're a culture, a way of life. And this time of year, the aroma of roasting chiles permeates the air throughout the state.
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Americans are undergoing an awakening when it comes to fava beans, with their buttery texture and slightly bitter, lovely nutty flavor. And after a long, dark winter, what could be more spring-like than their fresh green color?
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One of the pleasures of eating is the taste of something different. But there are some food combinations you would never guess go together. Potato-chip cookies? Sauerkraut cake? Why, those sound every bit as outrageous as ... pumpkin pie.
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Black-eyed peas are one way to eat your way to good fortune in the New Year, according to popular custom. But this time of year, folks fall back on many food traditions, from grapes to noodles and greens.
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Most people are familiar with latkes, the potato pancakes that are the Hanukkah staple among American Jews. Bonny Wolf explores a wide world of other Jewish dishes that celebrate a tiny vial of oil that burned for eight days.
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Bonny Wolf, Weekend Edition food commentator, talks about how food traditions are passed down the generations. Foods evoke incredibly strong memories and feelings, and never more so than at the holidays. She shares stories she has heard from around the country on her recent book tour.