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The Legacy Food Ambassador is a Chef selected by Farms To Grow, Inc. that believes in cultural food security, and cultural identity and prepares culturally relevant meals. The Legacy Food Ambassador has a connection to African American foodways (preparing, sharing, and consuming legacy foods) and lastly source food from Black Farmers.

Chef Wanda_Legacy Food Ambassador.jpg


The Legacy Food Ambassador for Farms To Grow, Inc. 


For Wanda, cooking is all about serving others. It’s about culture. It’s about connection. It’s about relating with others over a flavor a dish, or a meal. Wanda grew up in San Francisco in an ultra-diverse community eating all kinds of foods. Her cooking apprenticeship started in her mother’s kitchen and extended to the kitchens of her great Aunts, Aunties, Grandma, Cousins and the Mothers of friends. Professional training took place in 1981 at City College of San Francisco, Hotel and Restaurant Management Program.

In 2015, Wanda launched Wanda’s Cooking Pop-up restaurant events in the Bay Area. Wanda’s favorite dishes include – Gumbo Z’Herbes, Pepper Chowchow, Black Eyed Pea Bean pie, Sweet Potato Cornbread, and Black-eyed Pea Hummus. Wanda enjoys collaborating with others who share a community passion for food. As the Legacy Food Ambassador for Farms to Grow, Wanda is sharing the food history of African American culture and its contribution through local farmers.

For more information visit --


CHEF WANDA is featured in the Award-Winning documentary "Rhythms of the Land" directed by the co-founder of Farms To Grow, Inc and anthropologist, Dr. Gail Myers.

CHEF WANDA'S Legacy Winter Soup – Serves 4-6

"Collard Greens, Sweet Potatoes and Black Eyed Peas" 


RECIPE: Pre-heat oven 375 F.

12 cups (3 boxes) low sodium vegetable broth
1 cup dried black eyed peas
2 bay leaves
tabasco to taste
salt and pepper to taste
1 pound (2 medium) sweet potato, cubed in bite size pieces
2 Tablespoons Wanda’s Cooking Creole Spice*
1 large bunch of collard greens
1 medium yellow onion, chopped
2 medium cloves garlic, chopped
¼ cup olive oil

**Wanda’s Cooking Creole Spice has no Salt. Purchase at Oaktown Spice Shop


1. Combine 8 cups vegetable broth, dried black eyed peas, bay leaf, tabasco, and pinch of salt in large pot. Cover pot and bring to a boil. Reduce heat and simmer on medium for 30 minutes.

2. Toss sweet potato cubes in olive oil and 1 Tablespoon of Creole spice. Spread on a baking sheet and roast in oven for 20 minutes.

3. Separate collard green “stems” from leaves. Cut leaves into thin ribbons. Chop collard green stems.

4. Sauté chopped onion, garlic, and collard green stems in olive oil until tender. Add to pot with cooked black eye peas.

5. Add remaining broth (as needed), 1 Tablespoon Creole spice, along with roasted sweet potatoes, collard greens leaves, to pot of black eyed peas.

6. Bring to a boil and then reduce heat to medium to simmer for another 20 minutes.

7. Once collard greens are tender, taste and add salt and pepper as needed. Serve with Corn Bread

Wandas Cooking_Winter Legacy Soup Recipe 2024 .jpg

CHEF WANDA has more recipes on her website.

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