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Clarissa Wei
Los Angeles, CA

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.

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Rustic Canyon’s Creamed Corn Los Angeles, California | Food

Rustic Canyon’s Creamed Corn

Welcome to What’s the Dish, a new series from Life & Thyme that explores the roots of dishes around the world, featuring Chef Andy Doubrava of Rustic Canyon’s creamed corn with pickled peppers and goat leg confit.

Jon Yao of Kato Finds Confidence in the Flavors of His Taiwanese Upbringing Los Angeles, California | Food

Jon Yao of Kato Finds Confidence in the Flavors of His Taiwanese Upbringing

Los Angeles’ Kato Restaurant, where the dishes are edible mnemonic devices for Asian Americans, is an homage to Chef Jon Yao’s Taiwanese heritage.

In Southern California, Dolan’s Uyghur Restaurant Uses Food as Form of Activism Los Angeles, California | Food

In Southern California, Dolan’s Uyghur Restaurant Uses Food as Form of Activism

A Uyghur restaurant in Los Angeles County uses food to bring attention to the genocide in Xinjiang.

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