Yellow groove bamboo (Phyllostachys aureosulcata) is now featured on some restaurant menus! The New York Times T Magazine (“What’s Behind the Frenzy Over Bamboo in Cooking?” 10/10/24) described how some restaurants are using foraged pickled and salt-cured bamboo on menus. Tama Matsuoka Wong, a New Jersey based forager who specializes in harvesting invasive edible plants, was featured in the article. Her company is meadows and more.
