Serving Weeds at NYC’s High End Restaurants

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野菜和蔬菜相比最大的区别就是一个是人工种植的,施予化肥农药,细心呵护;一个是在田野里生长的,是大自然的产物,并非人工培养。野外觅食家带你了解美味野菜。

People may look down on these things like a dandelion flower or cattails.

They're like, "This is just some common weed".

"How can this be used by Michelin star restaurants"?

And I think that's what's changing.

People wanna go back to things that are sort of raw.

My name is Tama Matsuoka Wong, and I'm a forager.

When I first hear the word forager, I didn't really know what it meant.

But then I found out that it's sort of like doing a dance with nature and finding the secret foods in the wild.

Most of the restaurants I work with are Michelin star restaurants, such as Gramercy Tavern, restaurant Daniel, Cosme, and a number of others.

I came from a different background.

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