Tama Matsuoka Wong
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Tama Matsuoka Wong runs an innovative wild food business in the New York City area. She is the author of Foraged Flavor, a James Beard nominated cookbook field guide and, more recently, Scraps, Wilt and Weeds: Turning Wasted Food into Plenty with Chef Mads Refslund, a founder of Nordic restaurant NOMA (March 2017).

Food Values: What We Choose to Eat and What We Throw Away

Tama Matsuoka discusses how modern cultural values about which food is good and which is bad cause consumers to waste food, and how to change that.

A Wild Farm

How do we start to become more efficient in our use of land, preserve biodiversity and provide more diverse and healthy food options? The wild farm is a start.