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: 2015-04-08T04:25:02-07:00
China is the top beer producing country in the world, but it can still be a challenge to find Chinese-made alcohol in L.A.
Post date: 2015-04-07T03:32:57-07:00
In traditional Chinese medicine, elephant tusks are used to treat conditions including ulcers, bone tumors, and epilepsy. But for many, tusks are prized for more than their alleged medicinal qualities.
Post date: 2015-03-10T03:08:00-07:00
Japanese restaurants are popping up all over the San Gabriel Valley, as restaurateurs cater to a clientele willing to splash out on premium seafood.
Post date: 2015-02-26T04:10:47-08:00
Lobster is a popular and decadent dish in Cantonese and Taiwanese cooking. Here's where you can find it in the L.A. area.
Post date: 2015-02-23T04:42:11-08:00
Filipino food is a hodgepodge of international flavors with Malay, Spanish, Chinese, and American influences. Here's where you can find it in L.A.
Post date: 2015-02-11T06:46:20-08:00
If you have a sweet tooth and haven't had brick toast before, you're in luck: a look at the best brick toast in the San Gabriel Valley