Clarissa Wei
Clarissa Wei is a freelance journalist who writes about food systems and minority cultures. She has researched extensively on the topics of Chinese food and sustainable agriculture and is a certified permaculture designer.
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In the States, the terms farm-to-table, organic, locavore, and real food are often associated with liberalism and coastal elitism. It is food for the rich and privileged and there’s a backlash against it.
“200 years ago, before the white man came, it was green. Our ditches lifted the groundwater up."
The salad grown at Sierra Madre Middle School uses an indoor aeroponics system. This system uses 90% less water than conventional gardening methods and produces 30% more food. A single harvest can be ready in three weeks and a basic system costs $500.
Paiute peoples in the Owens Valley have been fighting for their water since the 19th Century. They haven't stopped.
A brief introduction to the original California cuisine.
As a fisherman, being able to sell your fish directly to consumers seems like common sense. But in California, that was nearly impossible until 2015. Now, however, this Dockside Market is giving fishermen the chance to bring fresh fish to their community.
In the United States, it is estimated that up to 90% of the seafood that we consume is imported from abroad. And so if you’re looking for live, locally-sourced fish in California, Chinese restaurants are probably your best bet.
It's been unusually hot here in Los Angeles, which means it's time for some cold noodles.
The city, steeped in American food history, manages to retain a small-town feel.
Originally a pig-farm-turned-orange-grove, Rowland Heights is now a suburban town with an eclectic dining scene.
The dining scene has always been rather modest in this wealthy suburb.
Though Chinese cuisine is heavy on the pork and carbs, there will always be at least one vegetable dish on the dinner table.