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).