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 30 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.


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.’

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 a 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


  • Just found your site – Howard and I have been together since 1999 and married in 2013. I love to cook and he loves to help and eat, but the more he eats the bigger I get. Life can be unfair. Anyhow will be making these crab beignets very soon.

  • I don’t have parchment paper. What can I use in place of it? Also, I am using a non-stick dark pan. Should I drop the temp to325? Just came across your cite and am anxious to try the brownies.. thanks for your help.

    • Hi Mary, if you liberally grease your pan with softened butter, shortening, or cooking spray, you’ll be okay without the parchment paper. It really just helps you to remove the brownies from the pan. But a knife and a fork or spatula will help do that, too! You can drop the temp to 325. Just try the inserted toothpick or knife before removing from the oven. If a lot of the batter still sticks to the toothpick or knife, you’ll probably need to let them bake a little longer. Hope this helps and let us know how they turn out!

  • Love your site and the recipes. Moved out of a large metro, and am dependent on websites to feel connected. Best day ever when I found you two.

    • Hi Linda! You have no idea how happy this makes us! We are THRILLED you are enjoying our recipes and we appreciate your kind words so very, very much! You can always feel connected to us!! Thank you so much for sharing and please stay in touch! Kris & Wesley

  • My sibs and I have been cooking since we were old enough to stand at the kitchen counter, and helping Mom before that. She prepared us well to eat healthful food, as well as to cook it. She would have loved your blog, as I do. Alas, she died at age 99, before internet cooking posts were “a thing.”
    Cheers to both of you, Pat

    • Hi Pat! You have no idea how much this warms our hearts to hear. Your mom sounds like an absolute angel, on earth and, and in heaven. Thank you so very much for sharing! Please stay in touch! All the very best, Kris & Wesley

  • Hey Kris & Wesley,

    I found your website while browsing for a British Fish and Chips recipe and How to Feed A Loon came up. I must say, I hope we’re doing great in SEO as much as you guys are, haha! Huge respect for your accomplishments.

    We work in the same space (food industry) and recently we’ve been working on improving our marketing efforts. We’ve been thinking about doing something like affiliate marketing, podcast guesting, or content collaboration.

    I think maybe there’s a potential for us working together in the near future?

    Thank you for your reply in advance and I look forward to hearing from you soon.

    Vernard Luz
    VP of Marketing

  • I just now found your website/blog online, and your Best Ever Chicken Salad caught my eye (and my appetite), so I’ll make that this weekend. I’d love to be signed up to receive your emails, with all the wonderful foods you prepare. I look forward to being a part of your “foodie family”. Thanks!

  • I just found you guys’ while looking for a Cajun Pasta salad recipe! Actually, I was looking for one with shrimp. Can’t wait to make this with some small salad shrimp! Sounds so yummy! Looking forward to your e-mails!

    • Hi Brenda! Woo hoo! We are so glad you found us and we found you! This salad is so versatile and works great with almost any protein. Grilled, steamed, or sautéd shrimp is heavenly! Stay tuned and stay in touch! So much more fun and food on the way! All the best, Kris & Wesley

  • Hi Guys,
    Love the photos and the recipes.
    Just so I can be odd….
    ***I would love to know if Wesley has ever put DNA on ancestry. Because he looks so much like my dads family. :)***
    Just made Blueberry pop tarts. (Yummy)

  • 5 stars
    Hi Kris & Wesley;
    When trying to order some Bibimbap at our favorite Korean restaurant last night, we were told that they were too busy and could not take one more order. While that in itself was disappointing, I started to look for recipes and by “happy accident” stumbled upon your blog. What a wonderful discovery and addition to my already-followed food blogs!! And tonight I’ll make us some Bibimbap. Having watched your instructions and hearing Wesley’s happy moaning sounds in the background :), I already started marinating the meat and prepared the sauce.
    Dinner can not come soon enough.
    Thank you! You 2 are awesome.
    Much love
    Cotati, CA

    • Hi Susanne! We are so sorry your favorite Korean restaurant couldn’t serve you…but…we are SO HAPPY you found us!! We really hope you enjoyed the bibimbap! That is one of most favorite dishes to prepare!! Sending lots of love back your way, too!! Please stay in touch!!! All the very best, Kris & Wesley

  • Since discovering your site last week I’ve made Chicken Francese, beef stock, taco quesadillas, stuffed shells and tonight, French onion soup. All just beyond fantastic! Beef stroganoff and chicken marsala are next up. You guys are amazing!!! I wake up in the morning and look forward to cooking rather than that 4pm dreaded, “What do you want for dinner?” conversation. Sign me up! I love you guys!!

    • Claire!! We can not even begin to put in words how much this means to us! You are the reason we love doing what we do!! We are over-the-moon thrilled that you are having such great success with our recipes and having so much FUN in the kitchen!! You are a rock star!!! Thank you so so much for letting us know and we are sending so much love back your way, too! Please keep on cookin’ and please stay in touch!! All the best, Kris & Wesley

  • 5 stars
    I just came across your video fried mozzarella. I can’t wait to make it for my friends. You guys are awesome together..
    Thank You for sharing look forward to seeing more amazing recipes..


    • Hi Debi! We are so so happy you found us and we found YOU!! Woo hoo!! And thank you for your kind words. That means the world to us! And that fried mozzarella is pretty yummy!! Please stay in touch and stay tuned…lots more fun and food on the way!! xoxo Kris & Wesley

  • I just saw your blog site on Guys Grocery Games. I am a home cook and have been cooking since childhood. A few years ago My husband had the opportunity to work at the Austin location of Le Cordon Bleu. Since he had to travel to get there and I missed him, I would go visit him in the weekends. I had a unique opportunity to meet the instructors and even attend public classes. We both love to cook and are not afraid to get creative in the kitchen. After reading your story, I fell in love with your site and what you do. And your dogs are adorable. We adopted 4 dogs and we live in the country. I look forward to trying out your recipes and wish you great luck in the future and in navigating thru these “Covid” times!

    • Hi Sherri! Le Cordon Bleu is an AMAZING school! I bet you guys do make a lot of incredible masterpieces in the kitchen! We are SO SO HAPPY you found us! Please stay in touch and give those sweet doggies our lovin’!! Stay safe and keep having fun in the kitchen!! xoxo

  • I had my husband’s family over for dinner and of course I wanted to empress them. I made a charcuterie board which included your marinated olives. For the main event I made your crab au gratin . I might have created a monster, as now I am being asked, ” When is your next dinner party ? ” Thanks guys for recipes that are a big hit ! Please add my name to your news letter ,

    • Hi Rita!! You have no idea how happy this makes us!! Congrats on hitting it out of the park!!! Keep it up!! We’re here for you!!! And we’ve added you to our newsletter list so you’ll never miss a new recipe!!! All the best, Kris & Wesley

  • 5 stars
    I just happened upon y’all on a random scroll through some recipes, and watched your 8 minute video on preparing the classic cheese ball. Thorough AND hilarious!

    • Hi Gerald!!! We are so so happy you found us! That good ole cheese ball!!! Stay touch and stay tuned…so much more fun and food on the way!! All the very best, Kris & Wesley

  • 5 stars
    Hi guys. I have never liked grits because of the grainy texture but lately I keep hearing about cheese grits and I was determined to try them. My wife (the real cook in the family) found your recipe for Southern Shrimp and Cheesy Grits and made it last night. Astounding! Creamy, cheesy wonderful grits that I will now have with or without the shrimp. Thank you so much and please add me to your mailing list. (By the way, we are both in our 80’s and still discovering and loving new recipes!)

    • Hi Bruce!! Please accept our apologies for such a delayed response! We can’t even begin to tell you how happy your message has made us! We are thrilled you and your wonderful wife enjoyed the shrimp and cheesy grits! We have added you to our mailing list. And congrats on having fun in the kitchen! Cooking good food with the ones you love keeps you young!!! Please stay in touch! Kris & Wesley

      • I’ve enjoyed reading people’s comments, and especially that you replied!!
        I would like to be added to your mailing list as well:)
        I would love to try your shrimp and grits recipe. Yummy!!

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