Tag Archives: Tama Matsuoka Wong

TEDxManhattan Speaker Update: Tama Matsuoka Wong

We’ve been checking in with former TEDxManhattan speakers to get an update on their work. We recently spoke with 2013 speaker Tama Matsuoka Wong, attorney turned professional forager.  See Tama’s talk here.

Tama Matsuoka Wong

Tama Matsuoka Wong

Tama was profiled in July on NJ.com.  Read the article or watch the accompanying video to get an update from this “professional forager, weed eater, meadow doctor and mother of three.”  The article details her journey from lawyer to forager, and how she forged a partnership with Eddy Leroux, the chef de cuisine at Michelin-starred restaurant Daniel in New York, with whom she’s written a book, Foraged Flavor.

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. 

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TEDxManhattan 2013 Talks Now Online

All TEDxManhattan 2013 talks are now available for viewing online.  Take a look!

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. 

Tama Matsuoka Wong Brings Foraged Flavor to Hearst Cafe

Hearst employees got a chance yesterday to try some dishes using wild plants foraged by TEDxManhattan speaker – and professional forager – Tama Matsuoka Wong, of Meadows and More.

Tama shows off fried chicken with za'atar.

Tama shows off fried chicken with za’atar.

Tama visited the Hearst Cafe, along with TEDxManhattan organizer Diane Hatz, and helped the staff there whip up fried chicken with za’atar (made with foraged wild sumac) and winter cauliflower soup with crushed juniper berries, also foraged by Tama.  The delicious dishes sold out, while Tama explained to the lunchtime crowd that wild sumac and juniper berries can both be foraged locally, and that wild sumac is high in antioxidants.

Attendees at TEDxManhattan will be able to try Tama’s homemade za’atar during lunch.  If you want to try making fried chicken with za’atar, the recipe is in her book, Foraged Flavor, written with Eddy Leroux, chef de cuisine at Restaurant Daniel.

A lucky tweeter during Tama’s TEDxManhattan talk, as well as some viewing party attendees, will win a copy of the book – click for more information.  TEDxManhattan takes place February 16 – you can watch online or look for a viewing party near you.

Check Out TEDxManhattan Speaker Twitter Chats on Storify

We’ve been holding weekly Twitter chats with some of this year’s TEDxManhattan speakers.  If you missed them, you can now catch up on Storify.  So far we’ve chatted with Cheryl Kollin of Farm to Freezer, “Renegade Lunch Lady” Ann Cooper and professional forager Tama Matsuoka Wong of Meadows and More.

Next up: Bon Appetit Management Co.’s Maisie Greenawalt and NRDC Executive Director Peter Lehner chat on Twitter this Thursday, Feb. 7, and award-winning journalist Simran Sethi chats at 4 pm EST on Monday, Feb. 11.  Catch Maisie at 4 pm EST, Peter at 4:30.  Use #TEDxMan to join us, or join us on Tweetchat.

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. 

TEDxManhattan Viewing Party Menu Suggestions: Part 5

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Tama’s Foraged Flavors

Tama Matsuoka Wong, a professional forager and the principal of MeadowsandMore, which she founded to connect people with wild plants and natural landscapes. 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 in to delicious cuisine.

Today Tama shares two seasonal, regional recipes from Foraged Flavor: Caramelized Braised Endive with Juniper Berries and Wild Barberry Rice Pudding.

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TEDxManhattan Speaker Profile: Tama Matsuoka Wong

Tama Matsuoka Wong

Tama Matsuoka Wong

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?
meadowsandmore.com
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.