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.

5:45am

Sun November 11, 2012
The Salt

Wild Turkeys Gobble Their Way To A Comeback

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

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

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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5:29am

Sun February 26, 2012
The Salt

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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5:57am

Sun January 29, 2012
Food

Moscato Madness: The Dessert Wine's Sweet Surge

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

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

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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5:40am

Sun January 1, 2012
Food

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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8:03am

Sun June 5, 2011
Food

Italian Cuisine Thrives Under The Sicilian Sun

Originally published on Mon June 6, 2011 10:31 am

Bordered by three seas, the island of Sicily is known for its delicious seafood. Sicilian menus often feature swordfish and tuna, two island staples.
Flickr/david.nikonvscanon

Spaghetti and meatballs pretty much sum up the American take on southern Italian food. But the southern Italian island of Sicily is home to a cuisine that spans far beyond what we've come to know as the Italian staples.

So while visitors may be drawn to Sicily for its Greek and Roman ruins, the island is also a gastronomic destination, boasting a cuisine that is both surprisingly diverse and delicious.

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