Tama Matsuoka Wong is a renowned forager who supplies top New York City restaurants like Atoboy and Daniel with the good stuff: wild delicacies like chickweed, stinging nettles, and American sumac. She’s the author of Foraged Flavor; Scraps, Wilt, & Weeds; and her latest book, Into the Weeds; and it’s a delight to have her on the show to get real about ramps hype, gardening like a forager, and more.

Also on the show, Aliza and Matt talk about three things they each are feeling right now. These include the banana ketchup char sui pork from Fruitsomm x Pica Pica, My Life In Recipes by Joan Nathan, exciting times for Hana Makgeolli, the plant-based robotic restaurant Kernel, Doritos Blazin' Buffalo Ranch, and the Flavourtown pop-up at Seoul Salon.

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MORE FROM TAMA MATSUOKA WONG

Into the Weeds [Hardie Grant]
How I Went from Finance Lawyer to Professional Forager for Top Restaurants [The Guardian]
Meet Tama Matsuoka Wong, the Forager Who Brings Weeds to Top Restaurants [Resy]

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397: The Life of a Professional Forager with Tama Matsuoka Wong