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: 2016-01-11T01:25:31-08:00
The city, steeped in American food history, manages to retain a small-town feel.
Post date: 2015-12-21T04:26:26-08:00
Originally a pig-farm-turned-orange-grove, Rowland Heights is now a suburban town with an eclectic dining scene.
Post date: 2015-12-07T06:07:30-08:00
The dining scene has always been rather modest in this wealthy suburb.
Post date: 2015-11-23T03:46:06-08:00
Though Chinese cuisine is heavy on the pork and carbs, there will always be at least one vegetable dish on the dinner table.
Post date: 2015-10-13T03:17:53-07:00
The Chinese approach to poultry is unbelievably diverse. Fortunately, Los Angeles has access to a plethora of regional styles.
Post date: 2015-08-13T03:10:08-07:00
Tonkatsu, a breaded and deep-fried pork cutlet, is a Japanese take on Westernized food, developed in the 19th century Meiji Era.