Bonny Wolf

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, 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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Potato swirls at 626 Night Market in Santa Anita Park in Arcadia, Calif. Brian Fung/Courtesy of 626 Night Market hide caption

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Kale and Brussels sprouts got together and conceived a new vegetable, kalette. Look for it on menus in 2015. Rain Rabbit/Flickr hide caption

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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

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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

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Tea leaves will be big in entrees and desserts in 2014. hide caption

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A woman checks out a smart refrigerator at a consumer electronics show in 2012. Samsung USA hide caption

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

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

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

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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/ hide caption

itoggle caption Larry Price, National Wild Turkey Federation/