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: 2013-07-29T05:17:27-07:00
Although Dai Ho Restaurant is only open 3.5 hours each day, six days a week, it has had enough patrons to sustain itself for nearly three decades.
Post date: 2013-07-22T07:43:32-07:00
People unfamiliar to the delicacy tend to have visceral reactions to the smell -- equating the scent to that of stinky feet. But that same scent attracts the crowds.
Post date: 2013-07-17T08:42:18-07:00
Following a Cinema Series screening of "RED 2," the director Dean Parisot answered questions from the audience.
Post date: 2013-07-17T05:22:12-07:00
KCET will be airing all the season one episodes of 'Borgen' from July 21-25, nightly at 10 p.m.
Post date: 2013-07-16T07:49:43-07:00
A new federal regulation could nullify the shark fin ban in California.
Post date: 2013-07-15T07:09:49-07:00
Where to get faux shark fin soup and its alternatives in Los Angeles.