Clarissa Wei
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.
There are a handful of innovators out there rolling out unique riffs on traditional Chinese food items -- and the dishes are tasy!
The Los Angeles City Council is discussing a motion give Angelenos free Wi-Fi service.
Asian pastries are spongier than the Western counterparts, less sweet, the frosting is lighter, and the flavors are arguably more eclectic.
A wildfire raging on in Riverside County has burned through 10,000 acres.
Sichuan cuisine is one of four great Chinese cooking traditions and is known for being tongue-numbingly spicy. This restaurant offers one of the better Sichuan menus in the SGV.
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.
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.
Following a Cinema Series screening of "RED 2," the director Dean Parisot answered questions from the audience.
KCET will be airing all the season one episodes of 'Borgen' from July 21-25, nightly at 10 p.m.
A new federal regulation could nullify the shark fin ban in California.
Following a Cinema Series screening of her film "Still Mine," actress Genevieve Bujold answered questions from the audience.