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.

Food
10:15 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 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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Commentary
5:37 am
Sun January 27, 2013

Oysters Rebound In Popularity With Man-Made Bounty

Along the East Coast, wild oysters have been disappearing, but the number of farm-raised oysters is exploding.
iStockphoto.com

Originally published on Sun January 27, 2013 10:00 am

In Colonial Virginia, oysters were plentiful; Capt. John Smith said they lay "thick as stones." But as the wild oyster harvest has shrunk, Weekend Edition food commentator Bonny Wolf says the market for farm-raised oysters is booming.

The local food movement is expanding from fertile fields to brackish waters.

Along the rivers and bays of the East Coast, where wild oysters have been decimated by man and nature, harvests of farm-raised oysters are increasing by double digits every year. At the same time, raw oyster bars are all the rage.

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Commentary
5:12 am
Sun December 30, 2012

On Your Plate In 2013, Expect Kimchi And Good-For-You Greens

Commentator Bonny Wolf expects Asian cuisine such as kimchi fried rice to become even more popular in 2013.
iStockphoto.com

Originally published on Sun December 30, 2012 5:14 pm

Weekend Edition food commentator Bonny Wolf offers her predictions of what we'll eat in the new year.

Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just deciding among Vietnamese, Korean, Tibetan and Burmese for dinner.

Should we have the simple food of the Thai plateau or the hot, salty, sour foods of southern Thailand?

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The Salt
5:45 am
Sun November 11, 2012

Wild Turkeys Gobble Their Way To A Comeback

European settlers almost wiped out North America's native wild turkey. But conservation efforts have proved successful. There are now nearly 7 million birds found across 49 states.
Larry Price, National Wild Turkey Federation NWTF.org

Originally published on Thu November 15, 2012 3:38 pm

Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.

There were a couple of reasons for the turkey's decline. In the early years of the U.S., there was no regulation, so people could shoot as many turkeys as they liked. And their forest habitat was cut down for farmland and heating fuel. Without trees, turkeys have nowhere to roost. So they began to disappear.

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Food
6:08 am
Sun July 8, 2012

Since When Does Summer Taste Like Doughnuts?

iStockphoto.com

Originally published on Sun July 8, 2012 2:59 pm

I get saltwater taffy. You're at an ocean that is made of salt water. But doughnuts?

I'm clearly missing something, because many summer communities have doughnut shops, often open just for the season. Critical summer doughnut mass seems to be concentrated in the north and east — maybe because it's always summer in California, where they have their own different doughnut culture.

The summer shops usually are simple shacks with awnings and screen windows, no inside seating and a picnic table outside in the hot sun.

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The Salt
7:08 am
Sun May 13, 2012

Bring On The 'Yabbies': Australia Ditches The Bad British Food

A fishmonger prepares her wares at the Sydney Fish Market.
Brendon Thorne Getty Images

Originally published on Mon May 14, 2012 7:35 am

Travel often brings the unexpected. But I was unprepared to find some of the best food I've ever eaten in Australia.

On a recent trip, we stopped at a café for lunch. An Australian woman we had seen earlier at a sheep dairy ran over and recommended the marron salad. "What is marron?" I asked.

"Well," she said, "you know what yabbies are."

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Food
6:03 am
Sun April 8, 2012

Spilled Or Not, Cries Remain In Raw Milk Debate

A dairy cow from Eastleigh Farm in Framingham, Mass., grazes near the Statehouse on Boston Common on May 10, 2010. The cow's visit was part of a rally by raw-milk proponents.
Steven Senne AP

Originally published on Sun April 8, 2012 12:28 pm

Weekend Edition food commentator Bonny Wolf is trying to understand if the glass is half-full or half-empty when it comes to arguments for and against raw, unpasteurized milk.

I first drank raw milk two years ago, at a dinner given by a college anthropology class in Maryland. The professor, whose three small children drink only raw milk, had to go to Pennsylvania to get it since it's illegal to sell it in Maryland.

I felt a slight thrill of danger before my first sip because, according to the federal government, drinking raw milk is a very bad idea.

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The Salt
5:29 am
Sun February 26, 2012

Popcorn Gets Its Moment On The Red Carpet

Popcorn now comes candied in ruby red, indigo blue and more. And don't be surprised by the popcorn buffet at the next wedding you attend.
Bradley P. Johnson via Flickr

Popcorn and movies (or the Oscars) go together like Batman and Robin. And nowadays, options stretch far beyond plain or buttered.

Food critics call one brand the Rolls Royce and another the Prada. They are designer labels for the simplest, most American snack food.

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Food
5:57 am
Sun January 29, 2012

Moscato Madness: The Dessert Wine's Sweet Surge

Moscato was on display at the 2010 international wine and spirits show "Vinitaly" in Italy. Since then, moscato sales have skyrocketed.
Luca Bruno AP

Originally published on Mon January 30, 2012 4:43 pm

In the U.S., wine drinking has held its own during these hard economic times, and even grown in some unlikely corners. Moscato, for example, the Italian dessert wine, has gone from relative obscurity to the toast of the town.

Hip-hop singer Drake, in his song "Do It Now," gives it a shout-out. It's also the wine Kanye West orders for special parties. And it's the wine Real Housewife of Atlanta NeNe Leakes has just started selling under the label Miss Moscato.

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Food
5:40 am
Sun January 1, 2012

Artisanal And Authentic, The Flavors Of The New Year

Rustic and local are some of the words describing menus in 2012, Weekend Edition food commentator Bonny Wolf says.
iStockphoto.com

Come 2012, there's a new food vocabulary: authentic, craft, small batch, artisanal, rustic and, of course, local. It's the opposite of processed, mass produced and factory farmed.

What might be called urban neo-ruralism has apartment dwellers canning tomatoes, keeping bees and churning butter.

The small farmer is the new gastronomic superhero, sourced on restaurant menus. Independent butcher shops are opening across the country with unfamiliar cuts like Denver steak, petite tender, flat iron. Expect more specialty meats, too, like bison, elk, goat and rabbit.

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Food
6:15 am
Sun October 30, 2011

The 'Ick' Factor: Bugs Can Be Hard To Swallow

A Thai worker prepares grubs to cook. Eating bugs is accepted throughout the world, but it is now being proposed as a healthy and environmentally friendly treat that's catching on in North America and Europe.

Pornchai Kittiwongsakul AFP/Getty Images

When it comes to creepy crawly things on your dinner plate, getting past the "ick" factor is the big hurdle. Entomaphagy — eating insects — is common in most of the world, but in North America and Europe it's considered, well, gross.

Now it's being proposed as a cheap food source and a way to save the planet as the world population explodes. Crickets need less feed, less land and emit fewer greenhouse gases than cattle.

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