Clarissa Wei | KCET
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.
Post date: 2014-12-09T03:38:55-08:00
A proposed dinner series will skirt California's foie gras ban to serve the French delicacy to L.A. adventurers. But are the events stunning enough to justify all the work?
Post date: 2014-12-03T05:01:27-08:00
In the last two years, there's been an influx of quality-focused Sichuan restaurants around Los Angeles.
Post date: 2014-12-01T04:20:45-08:00
Cambodian food is reminiscent of the fare from its Southeast Asian neighbors, Thailand and Vietnam. But it's less spicy than Thai food and there's a heavier focus on freshwater fish.
Post date: 2014-11-19T03:00:01-08:00
Defining characteristics of Himalayan food: an abundant use of yak, barley, mutton, and spices.
Post date: 2014-11-10T04:20:20-08:00
In Chinese culture, food and medicine are synonymous.
Post date: 2014-11-03T05:40:02-08:00
The dish isn't complicated. It is just pork over rice. Pork belly, thinly sliced pork, cubed fatty pork -- any variation works really.