The Greene Space presented the third annual LOPATE AND LOCAVORES event series spotlighting New York City’s local food scene.

Items more commonly seen on a nature trail, like nettles and chickweed, are now showing up on fancy dinner plates around the city.  Chef MADS REFSLUND, co-founder of Copenhagen’s acclaimed foraged food restaurant Noma, discussed how he brought his unique forager knowledge and experience to his new NYC restaurant, Acme.  TAMA MATSUOKA WONG, a financial services officer who chronicled her decision to stop fighting her weeds in the book Foraged Flavor, discussed how she embraced weeds and is now supplying them to the city’s finest restaurants, including Daniel.