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


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.


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!


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!!


Kris & Wesley

Kris and Wesley of How To Feed a Loon


  • Yo, I’mma bout to make that Queso. evaporated milk is interesting I wonder what led you to that. Doesn’t curdle as much?

  • I absolutely love you guys! I have used soo many of your recipes. Not only are they all awesome but the entertainment that comes with it. I have never watched a recipe video and laugh so hard. I repeat recipes so I can watch you guys everyday. I was disappointed when I found out you were no longer in jersey. I was hoping to see you both in a grocery store. During these hard times we are all going through, you both keep me smiling. Things are truly hard as I have twin girls that are supposed to graduate this year most likely without a prom or graduation ceremony. Thank you again for sharing your kitchen and laughs. You guys rock!

    • Dawn!! You have no idea how much that fills our hearts with joy to hear! We moved to Texas almost two years ago to be near family. We do get back to NJ/NY quite a bit. Please you and your loved ones stay safe during these uncertain times. And stay tuned and stay in touch, lots more fun and food on the way!! xoxo Kris & Wesley

      • I have been watching you two for a long time. Cried at the wedding video and when you both went to Texas. As I said you guys are so awesome. My 3 kids laugh at how much I watch and laugh with you both. I would love to know when you are near jersey. Have a great Easter and stay safe. Waiting for your next video. Xoxo to my men!

  • Hi-I think I’m a little late to the party but I made it. Just stumbled on to your site and got hungry right away. Looking forward to getting into the recipe files and eating!!!!

    • Hi Dean, glad u found this wonderful pair! i am the Loonster’s as i call them biggest fan! not only are their recipes spot on delicious they are hysterically funny! this cooking combo feel like family, their love and laughter is infectious. nothing like a great recipe seasoned with laughter.
      So welcome to our yumbolicious club and tell a friend.
      Carol Weinburg

  • It’s been a while since I saw any of your videos/recipes thanks to YouTube changing the way videos are displayed but after a move into my first house it is about time I get back into cooking and eating healthy! Also, congrats on Wesley becoming healthy and all that he went through for the organ donation (I know, old news, but still a nice story and I’ve been registered as a donor for years). Anyway, glad you are still out there cranking out the recipes and I’ll be back to cook!

  • Stumbled across your bibimbap recipe someone had posted on Pinterest and was excited because I thought your title, “How to Feed a Loon” was somehow Minnesota related. But then I got to reading about you two and you’re so dang adorable and I cannot wait to follow your blog and make your recipes! Keep up the great work. You’re so inspiring. I love the photos; drool worthy!

  • Kris,
    My husband would rather starve and die before letting a banana get past his lips. Although I ‘get it’ that bananas are the perfect fruit for this recipe, can you suggest an alternative fruit to try? Although I love most fruits myself (especially tropical fruits), he is quite the picky one. He basically only enjoys pears and blueberries. I might could get one serving in him with sliced peaches, cinnamon apples or strawberries, but not pineapple (my favorite) . What could you suggest, and should I use fresh, frozen or canned? (I’m the one that was at your baby shower!)

    • Hi Lynnelle!

      Totally understand! Blueberries would be nice. As they bake, they’ll burst their juices and blend nicely with the caramel. Let us know if you try it, and what you and your husband think!! Best, Kris & Wesley

  • Hi, my apologies, I found the recipe for the whipped Yukon gold mashed potatoes on your website!! They look just divine. Will definitely be making that soon. My wife and I have spent the last couple of nights bingeing on your videos and have made two of your recipes already: the pork chops with caper sauce and the dumplings with the peanut sauce! Both have been super delicious! We’ll be making your baked zeti tomorrow night for dinner. Looking forward to that. And please stop apologizing for talking too much in your videos or getting off topic, we absolutely love watching you guys cook and chatter lol. You’re the best!!

    • Hi Alan! So sorry for the delayed response! We couldn’t be more thrilled that you are loving our channel and recipes! That fills our hearts with joy! Those Yukon gold mashed potatoes are good, and we’re going to be adding the creamy mashed potatoes to the site that you saw on the Slow-Cooker Braciole video, they’re a little different and SOOOOO good! Keep us posted and never hesitate to reach out with any questions or comments! All the best to you and your wife!! Kris & Wesley

  • Hi!! My wife and I just discovered your channel tonight and we absolutely love you both and your recipes!! We just have one request.. can you please make a video on how to make your mashed potatoes?!! They look so delicious. Thanks and keep up the awesome work!!

  • Love, love, LOVE you guys! Thanks for all the laughs and all the wonderful recipes. You’re such great teachers and I look forward to more videos. Thanks again so much!

  • Omg y’all are the best! I stumbled (and darn glad I didJ onto y’alls site searching for Tex-mex fajitas! I’m a homesick Texan living in Georgia and I just miss it so, and so do many recipes. They just don’t taste the same, anyway y’alls did! I made the chicken but not the beef yet, next on my list. Thank you sooo much! And are y’all from Texas? If not you have the best grasp on it out there! Thanks again!

    • Hey Shannon, and fellow-Texan!! Woo hoo!! So so so glad you liked our fajitas recipe! We are HUGE fajita lovers and we’ve been making them for years. I (Kris) am a native Texan, but moved to NYC 30 years ago, which is where Wesley (the Loon) and I met. We moved back to Texas in 2018 and love it so much. We have family and friends in GA, too. Thanks for reaching out to us and let us know how the steak fajitas turn out. Those are our favorite! And check out our other Tex-Mex recipes…we’ve got a lot!!! Stay in touch! xoxoxo Kris & Wesley

  • Hey gentlemen – great to discover you!
    Was attracted by the pic of your Jumbo Lump Crab Au Gratin on Pinterest.
    Have a lot of friends from the Gulf Coast and have learned from them something you might add to your suggestions about selecting jumbo lump crab meat – Always try to buy non-pasteurized crab meat.
    True, you need to keep it directly over ice until cooking but it’s all the difference in the world in the final dish!

    • Hey there, Robert!! So great that you found us!! That’s a great point about the non-pasteurized crab meat. We did know that, but need to share that info with readers. We will definitely update the recipe to include that. Thanks for the note and please stay in touch!! All the best, Kris & Wesley

  • I am looking for your Biscuit and sausage gravy That I saw Kris make and now I can not find it Please Help . Thank you

    PS I do not know what you mean by website? Please explain Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *