Ex-lawyer Tama Matsuoka Wong has a rather unusual job: she's the official forager for Daniel, the New York City restaurant of acclaimed chef Daniel Boulud. The former in-house counsel for Merrill Lynch had been gathering foodstuffs in the wild for some time when she first ate at the restaurant. She brought some of her edible plants with her, and the encounter developed into a full-time job. Wild edibles are often "more flavor dense and more nutrient dense" than farmed foods, she says. Her holiday tip: pine needles can be delicious.