About Us

Hello! Welcome to How To Feed a Loon! We are thrilled you stopped by!! If you’re new to our blog, you may be wondering, What in the world does “How To Feed a Loon” mean?  We’re glad you asked!

We (Kris Longwell and Wesley Loon) have been married for over 27 years!  We met in 1989 in New York City and it was truly love at first sight.

To repeat: Wesley’s last name is ‘Loon.’  As you may have noticed, there has never been a more aptly named person in the world.  Which is why I affectionately refer to him as my “Loon.”  And, he loves to eat my food and gets such joy helping me in the kitchen.  When trying to think of a name for our blog way back when it all started, it came pretty naturally: How to Feed a Loon.

Kris and Wesley of How To Feed a Loon

CULTIVATING CULINARY SKILLS

Throughout the years, I have continuously worked to hone my skills as an expert home cook. I have studied with some amazing chefs, participated in intensive culinary ‘boot camps’ at the world-renowned Culinary Institute of America in New York, and have read and devoured what seems like every cookbook and food blog in the world.  Wesley and I have had the honor of cooking and demonstrating our skills at numerous home and culinary shows throughout the country.

I had the exhilarating and somewhat surreal opportunity to compete on Food Network’s Guy’s Grocery Games on the first-ever “Home Cooks” edition.  Before filming began, Guy explained to us that he was reluctant to have a ‘home cooks’ episode, because the show is so demanding, and, up until then, only included professional (and often high-profile) chefs.

He told us four contestants that his producers scoured the internet and after many, many auditions and interviews, landed with four of the best home cooks in the country.  I was honored, and admittedly terrified.  But it was amazing and the judges loved my food.

Guy Fieri with home cooks for Guy's Grocery Games,

In the fall of 2013, How To Feed a Loon started as a hobby, but soon turned into something beyond our wildest dreams. Throughout our journey, Wesley has become a master at food photography, video editing, food styling, and much more. His photography has appeared in dining/recipe calendars published by BIC Graphic, digital and hardcover cookbooks, and on the Cooking Channel.

You will notice that many of our recipes include a video of us in the kitchen making the dish. Through plenty of laughter, we show you exactly what you need to know to make the “Loon Approved” dish at home.

TEACHING WHILE HAVING FUN

We have the most amazing fans and followers on the planet. What we hear most is how we help home cooks feel at ease in the kitchen. We strive to bring joy and fun as you prepare comforting dishes that you will not only be proud to serve to family and friends, but recipes that you will want to make time and time again.

Here is a comment from a wonderful home cook in Texas that touched us so deeply:

“As are all of your recipes, y’all (yes I’m from Texas) are both gifted with the ability to take some of the most difficult and seemingly incomprehensible recipes and show us how to prepare them in such a way that we feel there’s nothing we can’t do in the kitchen….Y’all are a part of my family, from my sons and daughter that cook to my husband , myself and many more extended members of our family that I have shared your amazing site with.So from our family to yours; Love and thanks from Deep in the heart of Texas ❤️”

We have a simple premise here at How To Feed a Loon: Let’s do really delicious food, and let’s have a ton of fun doing it. 

And most importantly, let’s show you exactly how it’s done in an easy-to-understand way, so your kitchen becomes your ‘happy place.’

Kris and Wesley of How To Feed a Loon
Thanks for stopping by. Please come back often. And don’t ever hesitate to send us a note with any questions, thoughts, or feedback about particular recipe or video, or anything that might be on your mind!

FOLLOW US ON SOCIAL MEDIA AND NETWORK TV!

And don’t forget to follow us on: YouTube, Instagram, Pinterest, Twitter and Facebook.  And if you are a subscriber to the RCN Network, check out our TV Show (check local listings for air-times).

We love hearing from our friends and fans! We couldn’t do what we do without you or our two beautiful dogs, Ebenezer and Florence, or as we call them…Eb and Flo.

And why would we want to?

We wish you the very best life has to offer…and here’s to Fun, Food and Fabulousness!!

Cheers!

Kris & Wesley

Kris and Wesley of How To Feed a Loon

140 Comments

  • Hey Kris & Wesley! Just checking in to tell you I made your General Tsao’s Chicken last night and it was amazing! You’re right when you say it’s BETTER than restaurant quality. The tomato paste was a surprise ingredient but made that final sauce beautifully thick and delicious. I will say it’s a lot of “steps and sauces” to do all at once, especially if you’re entertaining – last night was just me and Ken. I imagine next time I could easily prepare all the sauces, mince the ginger and garlic together, and marinate the chicken (with everything but the corn starch) a few hours (or more) ahead of time then “throw it all together” per the recipe when it’s time to cook! The added bonus to preparing this was watching your video again before I started. You guys are a hoot! Hope you’re both well and happy. Until next time, all the best! Rory
    PS. I have made your Chinese Dumplings several times to rave reviews and actually pan-fried then steamed them. Deee-licious! Wish I could send you the photos I took of them. They look better than the photos on any Chinese take-out menu!!

    • Hi Rory! We are so THRILLED to hear that you had such great success with our General Tso’s recipe! You are right, there are quite a few steps, but we have so much fun making it, and it sounds like you did, too. And yes, you can absolutely do a lot of the prep steps in advance. Even a day in advance. Once the cooking starts, it all comes together very quickly!! We are so happy that you are enjoying our site and please keep in touch and let us know of other recipes you try!!! Best, Kris & Wesey

  • Your Chicken Salad recipe is unequivocally the best I have ever tasted! The blending of so many fresh and vibrant flavors makes what is often just a run of the mill chicken dish a true standout. I’m now greatly enjoying perusing your many recipes, and can’t wait to try more dishes!!

    • Hi Cynthia! We can’t tell you how much that means to us! We are so thrilled you had such success with the chicken salad recipe and thank you so much for letting us know!! Stay in touch!! All the best, Kris & Wesley

  • We are putting together a college cookbook for our grandchildren who attend TCU , A&M and Texas State. We love your Cajun baked shrimp and would love permission to include in the the small booklet, with picture. Please advise if this is acceptable. I was raised in my early childhood in Opelousas and your recipe is very similar to my the one my Mom used. Love your site. Please advise if permissible.
    thanks
    freddie

  • I just discovered you both searching for a banana dessert recipe to satisfy my craving for banana cream pie! I’m now watching your wedding playlist and crying my eyes out. I am so grateful to have discovered two people who create joy and share it with so many people! Thank you for the amazing gift of this blog and YouTube channel.

    • Juliette!! You just filled our hearts with such happiness!! THANK YOU so much!! We are so glad you found us and we found YOU!! Please stay in touch!! All the very, very best!! xoxo Kris & Wesley

  • Krids and Wesley, I have fallen in love with your recipes and your blog. You are absolutely fabulous and the food I have been able to create with your guidance dances on my taste buds. Love the two of you and your blog!!

    • Hi Janie! You have no idea how much that means to us to hear! Thank you so so much and we are so glad you are having fun with our recipes and the blog!! Please stay in touch and stay tuned…lots more on the way!! All the best, Kris & Wesley

  • I was doing a pork shoulder and found your site. I prepared as recommended and my family of four loved it! I susually do not make gravy but your directions made sence and were simple. My ten year old who doesn’t eat anything couldn’t stop eating it. 🙂
    Great job and love your fun attitude.

    • Hey Felix! We are so glad you hit it out of the park with the pork shoulder. And major win with your 10 year old!! Woo hoo!! Thanks so much for letting us know! Stay in touch! Best, Kris & Wesley

  • How to feed a loon, indeed! As a first time visitor to your site, I have become an instant fan. Your recipes are simple but not simplistic, delicious and clearly made with joy.
    You’ve just given me a big boost in the kitchen during shelter in place, where I’m feeding 4 college age grandchildren who flocked home to be with us. Cooking is love, and you’ve reminded me of how important laughter and appreciation are and how lucky I am. You are talented and such lovely guys – so glad I found you!
    Cheers!

    • Hi Gail!! You are making our hearts swell with joy!! We are so glad you found us and we found you!! We couldn’t be more pleased to hear that we’ve helped in some little way during these challenging times. Thank you so much for your kind words, it truly means so very much to us. Stay safe, stay in touch, and stay tuned…lots more on the way!! Cheers!! Kris & Wesley

  • Hello Friends! I am So Happy I found your website, I was looking at a million pineapple upside down cake recipes and found yours. The best ever!!! It was so much fun to follow your recipe, and the two of you are adorable! My cake turned out excellent!!! My daughter and husband couldn’t stop eating eat it ! The cake was delicious!!! It’s going to be one of my regulars in my house (not to regular or ill soon be the size of a house) and I’m looking forward to trying more of your recipes! Stay healthy and safe in these crazy times, and Thank You and God Bless!

    • Hi Denise!! That is so wonderful to hear and we are so happy you found us, too!! We are thrilled to hear you had such success with the pineapple upside-down cake!! Thank you SO MUCH for letting us know and for the very kind words. That means the world to us! Stay in touch and please stay safe!! All the very best, Kris & Wesley

  • Kris & Wesley! I just stumbled across your site at 4:00pm this afternoon looking for a recipe for Szechuan Pork Dumplings in Hot Oil. It is now 7:30pm and I can’t stop watching every video from your Chinese Dumplings to Asparagus Risotto! I love you guys and your videos are fabulous…and hysterical! My husband and I met in NYC in 1987 (a few years before you guys) and have been together ever since, too! Our dynamic is quite the same as yours…I love to cook and he loves to eat! Thank you so much for bringing such joy and great recipes into our home during this crazy time! Chinese Dumplings, General Tsao’s Chicken and Asparagus Risotto are the first on my list! What a breath of fresh air you both are! I rarely laugh at cooking videos but you guys are hysterical…and your recipes look absolutely deee-licious! Thanks, K&W!

    • Hi Rory!! You have no idea how happy reading your comment has made us!! THANK YOU SO MUCH to you and your hubby for the support and kind words! Please stay in touch and please stay safe!!!! Thank you again, and sending much love from Kris & Wesley!!!

  • I just stumbled upon your recipe for Crab Beignets… I had a fantastic time watching your video on Pinterest!
    I purchased 4 pounds of blue crab and was tired of making the same old crab cakes and decided to search for something different. I am very excited to try this recipe out and now I am a “ Loon Follower “ on Pinterest! I truly enjoyed how much fun you two had in the kitchen!
    Thanks for the great recipe and the hilarious entertainment!

    • Hi Leslie!! YES! 4 lbs of blue crab!! That is AWESOME! And we are so thrilled you are on the Loon train! It’s a lot of fun! Let us know how the crab beignets turn out and please stay in touch!! All the very best, Kris & Wesley

  • Hello, I recently came upon your channel and i can’t believe all the recipes you have posted. You make it look so easy that anyone can follow. The two of you are so adorable and hysterical at the same time. The first recipe i am going to try is the spaghetti and meatballs with homemade marinara sauce. I love you guys and i’m hoping to see many more recipes. Be Safe and Healthy! :):)

    • Hi Marilyn!! We are so so glad you found us and we found YOU!! The spaghetti and meatballs with homemade marinara is one of our all-time favorite dishes to prepare! Let us know how it turns out and what you think! Stay safe and stay in touch! All the very best, Kris & Wesley

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