Tama Matsuoka Wong

Tama Matsuoka Wong is a professional forager and the author of Foraged Flavor.

A shroom of one's own

How to pick mushrooms without poisoning yourself

The beginner's guide to mushroom hunting -- because every fungi forager has to start somewhere.


Forage for wild seeds today, munch on crunchy granola tomorrow

Foraged plants are always more fun to cook. Here's how to make granola with wild foxtail millet.


How to make a delicious cocktail out of wildflowers

Queen Anne's Lace looks delicate, but its fruit's pungent flavor and spice are anything but dainty.


Amaranth isn’t just another weed — here’s how to cook this prolific leafy green

Turn those greens into a stir-fry with ginger.


How to cool down with wild mint

Try some field mint ice tea or a wild spearmint pear chocolate cake.


How to forage for wild berries

A primer on American-born berries, plus a pie for whatever berries you have on hand.