As TEDxManhattan approaches, we’ve asked this year’s speakers to introduce themselves by answering a few questions. Today we feature Tama Matsuoka Wong, a professional forager and the principal of MeadowsandMore.
1) What’s the topic you’ll be speaking about?
Changing the way we eat to include weeds.
2) Why do you feel this is important?
Eating weeds touches on the big food challenges of our future: environment, sustainability and health, but at the same time it is so easy and practical.
3) Are there other projects you’re also passionate about right now?
Working on culinary possibilities of new weeds and learning about Chinese food plants and medicinal properties; working with schools; native plant seed saving.
4) Which other TEDxManhattan speakers are you excited about hearing? Which talks from previous years did you particularly enjoy?
All of them look very exciting! I love the 2012 Fred Kirschenmann talk on soil.
5) Where can more information about your project be found?
Foraged Flavor (book on foraging for wild food and how to cook with it)
CBS Sunday Morning segment on weeds featuring Tama
Tama Matsuoka Wong is a professional forager and the principal of MeadowsandMore, which she founded to connect people with wild plants and natural landscapes. She won the New Jersey Forest Stewardship Award in 2007 for her work on stewarding her own property in western New Jersey. She collaborated with New Jersey Audubon on producing a booklet, Meadows on the Menu, about how to work with nature to turn lawns or fallow fields into meadows. Tama has advised and worked with schools, conservation groups and private individuals to assess, steward and restore natural landscapes on their properties. Tama recently authored the book Foraged Flavor: Finding Fabulous Ingredients in your Backyard or Farmers Market about her several year project with the chef de cuisine at Restaurant Daniel in NYC to turn edible “weeds” from nature into delicious cuisine.
Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog.