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Q&As

Tama Matsuoka Wong

Cooking, Deliciously, with Common Weeds: A Q&A with Tama Matsuoka Wong

Q&As

Tama Matsuoka Wong did not set out to be a professional forager. But, slowly, as the then-corporate lawyer lived internationally, she developed an obsession for eating wild plants. Today, it’s her vocation as well. Wong will give a talk and tasting this Thursday, March 21, 2013, as part of the Museum’s monthly Adventures in the Global Kitchen series. We recently talked with her about her approach to eating from “nature’s garden.”

Tags: Food, Our Global Kitchen, Q&A

Pelican at Pelican Island

Pelican Island at 110 Years

Q&As

On March 14, 1903, President Theodore Roosevelt issued an executive order setting aside Pelican Island, Florida, as the very first national wildlife refuge. Today, it remains an essential breeding ground for migratory waterfowl—and one of 561 wildlife refuges overseen by the U.S. Fish and Wildlife Service. Daniel M. Ashe, director of the U.S. Fish and Wildlife Service, recently discussed what Pelican Island is like today.

Tags: Birds, Q&A, Theodore Roosevelt

Frederick Kaufman Future of Food

The Hidden Forces That Shape What We Eat: A Q&A with Frederick Kaufman

Q&As

With countless restaurants and food markets, New Yorkers may have a more effortlessly sophisticated palate than ever, but do they really have a nuanced understanding of the global forces that shape the politics and economics of food?  “The world of food is rife with paradox,” says Frederick Kaufman. Kaufman, a noted journalist and professor, will join a lively Museum panel about the global, technological, and financial future of food on Tuesday, March 5, at 6:30 pm.

Tags: Food, Our Global Kitchen, Q&A

Alex Guarnaschelli

Chef Alex Guarnaschelli at the Museum, Thursday, December 13

Q&As

From carrots to cassava, root vegetables are enjoying a culinary renaissance; this Thursday, December 13, at 6:30 pm, noted New York chef and Food Network star Alex Guarnaschelli will be at the Museum for a special Adventures in the Global Kitchen program devoted to how to cook and eat root vegetables, why they’re a lynchpin of biodiversity, and much more. She will be joined by Eleanor Sterling, co-curator of the Museum's new exhibition Our Global Kitchen: Food, Nature, Culture.

Tags: Food, Our Global Kitchen, Q&A

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