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: 2016-11-30T10:02:08-08:00
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.
Post date: 2016-11-21T12:27:03-08:00
Paiute peoples in the Owens Valley have been fighting for their water since the 19th Century. They haven't stopped.
Post date: 2016-11-14T13:12:33-08:00
A brief introduction to the original California cuisine.
Post date: 2016-11-01T13:46:16-07:00
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.
Post date: 2016-10-25T08:00:35-07:00
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.
Post date: 2016-02-10T10:51:18-08:00
It's been unusually hot here in Los Angeles, which means it's time for some cold noodles.