Bonny Wolf
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Bonny Wolf

Commentator, Weekend Edition Sunday

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.

Web Resources

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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 hide caption

itoggle caption Louisiana Sea Grant/Flickr

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 hide caption

itoggle caption Alex Wong/Getty Images

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

itoggle caption Chung Sung-Jun/Getty Images

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

itoggle caption iStockphoto.com

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 hide caption

itoggle caption Larry Price, National Wild Turkey Federation/NWTF.org

Joe Hoagland, left, pushes a canoe through a wild rice bed as 14-year-old Chris Salazar learns how to harvest the rice. Jim Mone/AP hide caption

itoggle caption Jim Mone/AP

You might not think of strawberries as a salad ingredient, but in-season berries, fruits and greens, along with nuts and cheeses, can turn an ordinary side salad into the highlight of a meal. Bonny Wolf for NPR hide caption

itoggle caption Bonny Wolf for NPR