Podcast appearances and mentions of clarissa wei

Last year I came across an article in the Gothamist titled, A Taiwanese food crawl in the East Village with NYC writer Cathy Erway. I have of course heard of Cathy Erway and her cookbook and thought to myself, Why haven't I had her on Talking Taiwan as a guest yet? For those of you who aren't familiar with Cathy's work, she is a James Beard Award-winning food writer and author based in New York City. Her cookbooks include The Food of Taiwan: Recipes From the Beautiful Island and Win Son Presents: A Taiwanese American Cookbook.   Her cookbook, The Food of Taiwan which was published in 2015 is the first cookbook from a major U.S. publisher to explore the food culture of Taiwan from home-style dishes to authentic street food. We talked about how publishers rejected the cookbook at first and how it eventually got published.   She also has a Facebook page called The Food of Taiwan, and if you're a Taiwanese food lover, I highly recommend liking and following it. On the page, Cathy shares news about Taiwanese food like where to get the best Taiwanese food in and out of Taiwan, and new Taiwanese restaurant openings.   Cathy Erway's journalism has appeared in The New York Times, Food & Wine, Eater, Grub Street, T: The New York Times Style Magazine and more. She is a columnist at TASTE, and received the James Beard Award for Home Cooking journalism in 2019. In 2021, she received the IACP Culinary Award for her column.    This episode is part of the trailblazing Taiwanese women's series sponsored by NATWA the North America Taiwanese Women's Association, which was founded in 1988. To learn more about NATWA visit their website, www.natwa.com.     Here's a little preview of what we talked about in this podcast episode: How Cathy started off writing a blog called Not Eating Out in New York, which led to her first book, The Art of Eating In Cathy's cookbook The Food of Taiwan The article in the Gothamist about Taiwanese restaurants in the East Village Cathy's Facebook page The Food of Taiwan How Cathy has had a Google alert set on the term Taiwanese food for 20 years How things have changed in the 10 years since The Food of Taiwan was published How the owners of Taiwanese restaurants in New York City (Win Son, 886, and Ho Foods) are all friends How Yun Hai Taiwanese Pantry has contributed to the interest in Taiwanese cuisine How Cathy learned to cook and her parents' cooking styles How Cathy's family is foodies Cathy's connection to Taiwan What went into creating The Food of Taiwan How the photography of The Food of Taiwan was an important part of the cookbook How The Food of Taiwan got rejected by several publishers How The Food of Taiwan is a snapshot of all the foods in Taiwan including home-style foods and street food, up to 2015, the year it was published How The Food of Taiwan includes foods that are unique to Taiwan How the recipes in The Food of Taiwan suggests substitutions for certain ingredients that might be hard to find How Cathy met Josh Ku and Trigg Brown of Win Son How Cathy collaborated with Josh Ku and Trigg Brown of Win Son on Win Son Presents a Taiwanese American Cookbook How hard it was to convince the editor to publish The Food of Taiwan Other Taiwanese cookbooks that have been written by  Clarissa Wei, Frankie Gaw, Tiffy Chen, and George Lee How Cathy is working on an article about the frozen dumpling business for Taste Topics that Cathy writes about like how tamari is a different product in Japan vs. the U.S. Té Company tea house in the West Village, Yumpling restaurant in Long Island City, Ho Food restaurant in the East Village Cathy's favorite Taiwanese dish is sān bēi jī (three cup chicken) How Taiwanese breakfast foods are now available at Win Son Bakery and Ho Foods   Related Links:    

On the latest episode of Inside Julia's Kitchen, host Todd Schulkin speaks to Clarissa Wei, author of “Made in Taiwan: Recipes and Stories from the Island Nation,” which received the IACP Julia Child First Book Award in 2024. Todd and Clarissa discuss what distinguishes Taiwanese cooking, the book's focus on Taiwanese identity and how she plans to use the $5,000 grant that accompanies the award. Plus, Clarissa shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

On this episode we're talking to author Ellie Yang Camp about her new book Louder Than The Lies: Asian American Identity, Solidarity, and Self-Love, and just as importantly, we talk about soups!! Yes, not one, but two family soups: beef noodle soup made by her dad, and chicken broth made by her mom.  We talk about growing up Taiwanese American in not-so-Asian California suburbs, chasing taste memories, and passing on culture through food (our fave!) Of course we dive into Louder Than The Lies, which we can't recommend enough. We love how it succinctly articulates so much of what we've been feeling about being Asian in America. Ellie reminds us that the fight for equity requires practice and stamina, and offers us a way forward, which we'll probably need now more than ever. Plus the scurry-and-hide method of cooking, lightly dunking on Dr. Oz, and dismantling systems of oppression while being a full-time introvert parent! In true Asian parent form, we have no exact recipe, but we have it on good authority that Clarissa Wei's recipe for beef noodle soup hits exactly right for many Taiwanese families, which you can find in her book Made in Taiwan.

How did a Cold War-era American food aid program help ignite the rise of the modern Asian pastry and lead to the creation of milkbread? Clarissa Wei reports.Learn how to make Shokupan or Japanese White Bread at home with our tested recipe.Get a 14-day free trial for an America's Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Andrea Nguyen, Clarissa Wei, and Hetty Lui McKinnon have all been nominated for a James Beard Award. Try their cookbook recipes during this AAPI Month. The new book “White Rural Rage” explores anger in the heartland and the threat it poses to American democracy.  Critics review the latest film releases: “The Poolman,” “Kingdom of the Planet of the Apes,” “Last Stop in Yuma County,” and “Power.”  Though he hated being called a “producer,” Steve Albini was behind albums by The Pixies and Nirvana. He helped create a D-I-Y, analog sound in rock music that influenced others. 

My guest this week is Kumud Gandhi, a food scientist, author and founder of The Cooking Academy. Kumud has written a book called The Garlic Story, a look at the history of garlic and its culinary uses. We talk about how garlic has been celebrated and revered throughout history, the different types and uses and how you can incorporate more of it into your life. 'The Garlic Story' is a celebration of all things garlic with over 50 delectable recipes, promising a flavourful journey that showcases the diverse and irresistible facets of this humble ingredient. The Garlic Story by Kumud Gandhi www.thecookingacademy.co.uk Other episodes if you liked this one: Unusual Edible Plants - This episode I'm speaking with Kevin Hobbs & Artur Cesar-Erlach, authors of EDIBLE: 70 Sustainable Plants That Are Changing How We Eat which looks at edible plants from around the world that are revolutionising how we grow, eat and appreciate food. It tackles important questions like what do we eat when our usual diets are no longer sustainable, how do we future proof food and how can we be more mindful about what we eat and considers what the future of global food production might look like. 
Climate Cuisine with Clarissa Wei - this episode of the podcast, I'm speaking to journalist and host of the Climate Cuisine podcast, Clarissa Wei. On her podcast, Clarissa shares the stories of the crops grown sustainably around the world. The goal is to highlight climate-centric conversations about crops and the food we eat as they become increasingly important to the resiliency and survival of our food systems. Support the podcast on Patreon

Tainan is considered the culinary capital of Taiwan. At one of the oldest wet markets in that Southern city, Shuixian Gong Market, the island's vibrant cuisine is on the display.There are displays of shiny orange and silver fish, bright rows of glistening pork ribs and overflowing crates of dragon fruit and guava.It's the place for everyday grocery shopping for cooks around here.But it's much more it's a portrait of all the forces – both indigenous and colonial – that have shaped modern Taiwan. In essence, Taiwan's cuisine is a reflection of its long history of influences.NPR's Ailsa Chang tours the market with "Made in Taiwan" cookbook authors Clarissa Wei and Ivy Chen.Email us at considerthis@npr.org

Andrea and Molly talk with Taipei-based journalist and author, Clarissa Wei about her debut cookbook, Made in Taiwan and the inclusion of politics in food writing. Clarissa speaks about her career's origins and how her frustration with the outdated coverage of Taiwanese food in media compelled her to write this book. She shares how her journalistic background informed the project, how she worked with the various members of her team and her strategy for weaving in the history with the technical side of cooking. She discusses how she used her writing voice in this format and what she hopes to work on in the future.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsClarissa WeiWebsiteInstagram Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showMade in Taiwan by Clarissa Wei 

We're spilling the tea on the origins of boba, or bubble tea. Cookbook author Clarissa Wei reports.Did this episode make you thirsty? Try making our Matcha Fauxba Tea Smoothie, inspired by boba tea! Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“Made in Taiwan: Recipes and Stories from the Island Nation” includes over 130 recipes and stories of the food in Taiwan, its history, and its people. It's been named a Best Cookbook of Fall 2023 by Bon Appetitit, Forbes, Food & Wine, New York Magazine, Eater, and Tasting Table. It was published by Simon & Schuster in September, 2023.Clarissa Wei has been a food journalist for a decade - writing about Asian cuisine in the L.A Times, about Nicaragua for VICE, on China for Goldthread of the SCMP. Her writings on the intersection of food and politics appear regularly in the New York Times, the Guardian, and The New Yorker. She's based in Taipei.Support the show by donating on patreon.com/taiwanTag and follow us on social media: Ghost Island Media | Instagram | Facebook | TwitterProduced by Ghost Island Media Producer, Host - Emily Y. Wu @emilyywuResearch / Khera GanongoProduction - www.ghostisland.mediaSupport the show: https://patreon.com/TaiwanSee omnystudio.com/listener for privacy information.

Welcome back to the Lecker Book Club. Every month I'll pick a newly released food related book and talk to the author about the process of writing it. I'll also be writing about it on Substack and Patreon. Join me there as well! In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book is stunning - you'll hear more about the thought and consideration that Clarissa and her team put into how it looks as well as what it says later in this interview -and it examines the current state of Taiwanese food in incredible breadth and depth. For me, someone completely new to the food of the country, it's a beautiful and rich education. It was such a pleasure to meet Clarissa via video chat and talk about this book, which involved an astonishing amount of research and recipe development on the ground. I'm a big fan of her work as a journalist - the podcast series she made with Whetstone Radio Collective, Climate Cuisine, is one of my all time favourite listens - and it was so interesting to hear how she approached this book, the subject of which is something hugely personal to her but one which she wanted to approach journalistically, and write as an act of documentation. We talked about how missing home through food sometimes takes unexpected, shifting forms, her culinary collaborator on the book Ivy Chen, and why it was crucial that Made In Taiwan moved away from its original proposal as a “cosy” cookbook and became something deeply political. Made In Taiwan is out now, published by Simon and Schuster. Find all of the Lecker Book Club reads on my Bookshop.org list. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions.

Christina Ward, author of “Holy Food,” reveals why Pythagoras and his followers never ate beans, the religious movement that helped invent fake meat and Little Debbie, and why food and faith are so closely linked. Plus, Clarissa Wei transports us to Taiwanese kitchens and the Raohe Night Market; Grant Barrett and Martha Barnette of “A Way with Words” peel back the mysteries of the onion; and we make Beef Bulgogi.Get this week's recipe for Beef Bulgogi here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Journalist Clarissa Wei and chef Ivy Chen join us this week to talk about their new book Made in Taiwan: Recipes and Stories from the Island Nation. According to host Solarina Ho, Made in Taiwan is both timeless and timely, and is more than a recipe book. It's a celebration of Taiwanese culture and its people through its unique culinary identity. In this episode, we discuss how food fits into discussions around identity, common culinary misconceptions, Indigenous and Hakka influences, how Clarissa and Ivy designed the recipes, as well as the contrast between Western coverage of cross-straight tensions and the local mood and mindset. This episode is jam packed with a lot of behind-the-scenes tidbits and discussions of Taiwan's history and culture — make sure to tune in! 

Clarissa Wei is a Taiwan-based food journalist and author of the new cookbook "Made in Taiwan," out now. Clarissa was inspired to use this cookbook as a vehicle to tell the stories of the people of Taiwan, and to shine a light on how the history of Taiwan -- from its various waves of immigration pre- and post-1949 to its all-time-high modern political tensions with China -- has affected its people, its culture, and of course its cuisine. Clarissa collaborated with a diverse group of local Taiwanese recipe developers, researchers, and creatives to write "Made in Taiwan," and made a conscious effort to represent the wide spectrum of Taiwanese foods, not just beef noodle soup and night market snacks. From all regions of the island nation, dishes that came about before and after the massive wave of American aid (hello, American flour!), to aboriginal cuisine and Hakka specialties, the book covers the entire gamut. This is probably the most educational cookbook either of your podcast hosts has ever read, and is surely an interesting read for anyone; however, for the diaspora looking to connect deeper with your roots and learn about modern Taiwan, this book is indeed a must-read. Please do yourself a favor and go out to your local bookstore (or of course online) and get yourself a copy of "Made in Taiwan" now! You can also keep up with everything Clarissa is up to on Instagram and Twitter at @dearclarissa What Taiwanese dish are you most looking forward to learning about from "Made in Taiwan"? Let us know in the comments on our social media! Follow us on Instagram at @whereareyoufrompod and on TikTok at @butwhereareyoureallyfrom --- Support this podcast: https://podcasters.spotify.com/pod/show/butwhereareyoureallyfrom/support

In this episode of Taiwan Salon, host and GTI Research Associate Adrienne Wu and former GTI Program Associate Zoë Weaver-Lee interview Clarissa Wei, a freelance journalist and the author of Made in Taiwan: Recipes and Stories from the Island Nation. From bubble tea to beef noodle soup, Taiwanese food is a huge draw for tourists and an excellent way of introducing Taiwan's culture to the world. But can food tell the story of Taiwan? During this episode, we discuss Taiwanese cuisine and how it connects to Taiwanese identity and history.

This week we speak to Ali Smith, the general manager of the boutique Pinch Hotel in Charleston, South Carolina and Clarissa Wei reports from the stunning northeastern coast of Taiwan. Also in the programme: Monocle's Tom Webb explores the world of retail tourism with Sacha Zackariya, CEO of Changegroup and author of ‘Leading Travel & Tourism Retail'. Plus: Jack Simpson writes to us from Basel and our correspondents around the world answer your questions, from Stockholm to Munich.See omnystudio.com/listener for privacy information.

Beef noodle soup is Taiwan's national dish, but its existence is surprising, given that eating beef was taboo on the island not too long ago. Today, there's an annual beef noodle contest where chefs from around the nation duke it out to see who makes the best bowl. How did this happen? Reporter and cookbook author Clarissa Wei investigates. (Clarissa's forthcoming cookbook, Made in Taiwan, is scheduled for release on September 19, 2023.)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, veteran food journalist Clarissa Wei joins us on the NüVoices podcast! Clarissa was previously a senior reporter for Goldthread - a publication incubated by the South China Morning Post - where she created over 100 videos about Chinese food, culture, and cuisine. Now based in Taipei as a freelancer, Clarissa has recently reported on cross-strait relations between Taiwan and China for VICE, the end of Zero-Covid in Taiwan for The New Yorker, and the sustainability of food systems for her Whetstone Magazine podcast entitled "Climate Cuisine".Clarissa's forthcoming book, Made in Taiwan: Recipes From The Island Nation, is expected for release in 2023. On the pod, Clarissa talks about how she first got into food journalism, finding stories while backpacking in China, and her current freelance projects while based in Taipei. She also discusses her thoughts on authenticity discourse around diasporic cooking and her passion for elevating Taiwanese stories for international audiences. This episode was hosted by journalist Solarina Ho, who is based in Toronto, Canada. This is her NüVoices podcast hosting debut! 

When it comes to sustainable eating, many people assume swapping meat and dairy for plant-based alternatives is the only way to reduce your impact. But this week's guest, Clarissa Wei, host of the Climate Cuisine podcast, is reimagining mindful and sustainable eating—one local crop at a time. For show notes, visit https://brightly.eco/clarissa-wei-climate-cuisine-interview.

Hello Point of Origin fans, your host Stephen Satterfield here! I want to tell you about Whetstone Radio Collective, a brand new podcast venture from Whetstone Media now streaming. Whetstone Radio is like nothing else in the food podcast space and touches thematically on similar topics from Point of Origin—from politics, to culture, to global gastronomic histories, and of course, as always, centering on human empathy. With more in-depth conversations and more space to explore origins— and with unique cinematic and musical production—we think WRC is something really special and we have a strong feeling you're going to think so too.  We have some incredible shows for you. Climate Cuisine, from Taiwanese American journalist Clarissa Wei, takes a journalism-style look at the way the climate crisis is fundamentally shaping our relationship with food. Fruit Love Letters, from chef Jessamine Starr, is like a valentine to all your favorite fruits. This spring, writer Debra Freeman will invite you to a seat at The Table, an insightful show about Southern foodways. If you've been missing Point of Origin, I encourage you to check out some of the programming at Whetstone Radio Collective, search for the individual shows by title on your favorite podcast platform, and continue to discover the immense power food has on our collective/communal lives. Link: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Check out the trailer for #ClimateCuisine hosted by Taipei-based journalist Clarissa Wei. Launching this Wed, Dec 8!

In Taipei, Clarissa Wei shares the challenges faced by font designers who produce full traditional Chinese character sets from scratch.

Interview guest: Clarissa Wei (clarissawei.com) is senior reporter at Goldthread, a digital imprint of the South China Morning Post. She has previously written for National Geographic, the Los Angeles Times, NPR, CNN, BBC, VICE, USA Today, Bon Appétit, Eater, CBS Los Angeles, Food Network, Saveur, among others.  Contact Ecovillage Library Podcast at: ecovillagelibrary@gmail.com or leave a voice message! Support the Ecovillage Library Podcast: https://www.patreon.com/ecovillagelibrary. Musical credit: Michael Kinney at instagram.com/mkinney1 and https:/.youtube.com/channel/UCF7b4Wi2qeNBb3-AusWWvqg  --- Send in a voice message: https://anchor.fm/ecovillage-library/message

Dan Pfeiffer hosts the political podcast Pod Save America, but before that he was senior advisor to President Barack Obama. Dan tells Host Rachel Belle what it was like eating inside the White House, and what he would do to unwind on the weekends. Clarrisa Wei joins the show to share the history of dim sum and, although fun, explains why the carts are not the best vehicle to receive the delicious dumplings.Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

"Pod Save America" co-host Dan Pfeiffer ate approximately 520 meals inside the White House when he worked 24/7 as President Barack Obama's Senior Advisor. What was the White House menu like? We will explore! Spoiler alert: the butter is molded into the shape of the Great Seal of the United States, and senior White House staff are eating PB&J for lunch. On this week's episode of YLM, we take a deep dive into dim sum with Clarissa Wei, a Hong Kong based food writer and senior reporter for Goldthread. She explains why dim sum carts are going out of vogue and dumpling-obessed Rachel confesses that the carts give her anxiety. Plus, the TV show Dan watches to decompress when news and politics get him down.  Pick up Dan's new book, "Yes We (Still) Can: Politics in the Age of Obama, Twitter and Trump." Check out Clarissa's work here.

Globetrotting journalist Clarissa Wei returns to the KollabCast after a year of tracing her roots and covering food, permaculture, and environmentalism across the world. Clarissa shares about her adventure discovering her indigenous roots in Taiwan, as well as stories of online dating in Taipei. We also catch up on the latest awards season news and chat about why Clarissa thinks we need to stop using the word "authenticity," in describing food. This week’s intro & outro music is “Crazy Rich Asian (ft. Bea Go)” off the album "Escape from LA" by Kollab Alum & Rapper Dan AKA Dan As always, send us your listener emails at podcast@kollaboration.org Learn more about the KollabCast and listen to past episodes here Subscribe to us on Apple Podcasts, Google Play Music, Stitcher, Spotify, Radio Public or via our RSS feed (http://kollaboration.libsyn.com/rss) Follow our guests at: Clarissa Wei@DearClarissa Follow our hosts at: @minjeeeezy @marvinyueh The KollabCast is a podcast about pop culture and the creative life from an Asian American perspective A proud member of the Potluck Podcast Collective

Farah Masani is a visionary farmer who has broadened her impact beyond the boundaries of her own land. Born in Bombay, Masani worked on a sheep farm in the Himalayas, came to the U.S. to study social work and behavioral therapy before connecting with farmers. She now owns Farah’s Farm in Wilton, CT, and is also the Director of Culinary Purchasing for Barteca Restaurant Group, based out of Norwalk, Connecticut. She provides the group with goods from her own garden and farm, and works with purveyors around the world to supply Barteca's 20+ restaurants with top quality ingredients. Continuing her social justice practice, Masani runs a therapy program on her farm for autistic children. Also on this episode of Speaking Broadly, author Clarissa Wei brings to light some of her favorite Asian specialties that are ignored by mainstream journalists. And host Dana Cowin talks about her best meal from a recent trip to Chicago.

When it comes to aspects of cultural life being shared, adopted or borrowed in an increasingly globalised world - where more so than food? But should a culture be able to claim ownership of a cuisine, and should you profit from food that isn’t culturally your own? In this episode we discuss the cultural appropriation of food. Cultural appropriation can be defined as the adoption or use of elements of one culture by members of another culture. Some define it as the unacknowledged or inappropriate adoption of those elements - which reinforces historically exploitative relationships. We start in Ottowa Canada where a group of New Zealanders are objecting to the marketing of an energy drink. From there we go to Tennessee in the US where Rachel Martin, a food historian tells us how Hot Chicken has become Nashville’s favourite dish, and why she’s a little uncomfortable about how this happened. So where do you draw the line between appreciating food and appropriating or misappropriating it? The BBC’s Emily Thomas is joined by four people from the food world who have a real stake in this hot and divisive debate: Michael Twitty, a chef, food writer, and historian; Alex Stupak, a chef and founder of the Empellon Mexican restaurant chain in New York, Rachel Lauden, a food historian, based in Austin Texas, and Clarissa Wei, a food writer from Los Angeles. (Photo: Tacos being put on display by street vendor. Credit: Getty Images/ Milkos)

This week we welcome back journalist Clarissa Wei to the KollabCast! Since we last talked to her on episode 26, she's been all around China, Tibet, the Amazon, and is now planning a trip to Costa Rica, all while working as a freelance journalist. Clarissa shares how writing about where food comes from has led to her passion for conservation practices and even starting her own business. We also have a great round-table chat about running 5ks, foraging in the forest, and the Grammys! This week’s intro & outro music is provided by our guest Dia Frampton, the track is “Crave” off her upcoming album “Bruises” pre-order it now! As always, send us your listener questions at podcast@kollaboration.org Learn more about the KollabCast and listen to past episodes here Subscribe to us on iTunes, Google Play Music, Stitcher, or via our RSS feed (http://kollaboration.libsyn.com/rss) Follow our guest at: Clarissa Wei @dearclarissa clarissawei.com Follow our hosts at: @minjeeeezy @marvinyueh The KollabCast is a podcast about pop culture and the creative life from an Asian American perspective A proud member of the Potluck Podcast Collective

Here’s a bonus episode for y’all – an interview from my Artist of Life Series on YouTube. Clarissa Wei is a freelance journalist who recently backpacked across China, Taiwan, and Tibet for 9 months. She’s written stories for VICE, Eater, Los Angeles Times, and has appeared on Travel Channel’s Bizarre Foods with Andrew Zimmern. This… The post BONUS: Interview with Journalist Clarissa Wei + GIVEAWAY appeared first on Lavendaire.

Today I interview the adventurous spirit that is Clarissa Wei, a freelance journalist currently backpacking through Asia. Clarissa and I met years ago when she was writing about Chinese food in LA and I was working at the largest Asian food festival in the US. We collaborated on some fun videos like ‘How to Eat Xiao… The post LL 013: Travel, Food, & Sustainability w/ Clarissa Wei appeared first on Lavendaire.

Make sure to eat before listening to this episode of the KollabCast! This week, Marvin and Minji are joined by comic Jenny Yang and food writer Clarissa Wei for our most epic(urean) chat yet. One part exploration of Chinese food, one part virtue of cooking one's own food, one part insights on Asian American cuisine, and a sprinkling of Asian Parental talk to season. Enjoy! As always, send us your listener questions at podcast@kollaboration.org This week’s Intro/outro music (and perennial summerjam contender) is provided courtesy of hip hop group Magnetic North. Subscribe to us on iTunes, Stitcher, or via our RSS feed (http://kollaboration.libsyn.com/rss)

Chinese restaurants around the world are gearing up for Lunar New Year's celebrations on January 31st. In the US, more and more high-end options are emerging for those looking for a more lavish meal to ring in the Year of the Horse. CRI's Alexander Aucott has more. Going for a Chinese meal has a whole new meaning. No longer is it a cheap takeaway or a quick bite in a Chinatown cafe. The latest trend is for Chinese haute cuisine and it's being served in high end restaurants across the USA from Los Angeles to New York to San Francisco and Miami. Chinese haute cuisine is changing the perception of Chinese food by fusing modern, healthy dishes like this kale and pomegranate salad with traditional dishes like dim sum. And in addition to the food, diners experience something they don't usually get in Chinatown - luxurious settings and cool vibes. Clarissa Wei, food writer for the LA Times, says one of the reasons this trend is growing so "Children of Chinese immigrants are coming of age and they are kind of getting sucked into this whole food culture, so because of that Chinese food is really becoming popularised. Not just Chinese food, but Asian food in general. So that's just been kind of a trend that's opening up. For example Los Angeles' San Gabriel valley has long been a hot spot for authentic Chinese eats, but because you know a lot of us are now the second generation, people grew up in America, we want the quality, the atmosphere and something more accessible than cheap Chinese food." Albert Charbonneau, general manager of Hakkasan, a successful modern Cantonese restaurant chain, says the Chinese haute cuisine trend in Hollywood is all about healthy, delicious food. "This trend is coming from a misconception of thr Chinese perception of dining that it's low cost, more unhealthy, but now since the haute Chinese cuisine came to the market everybody just came into a different direction being more healthy and health conscious, choosing more refined dishes and that's how the haute Chinese cuisine came about. It's all about service, fine ingredients and serving it at the table and enjoying it." The chefs are gearing up for Chinese New Year on January 31st which is traditionally celebrated with a huge feast. Situated on the famed Sunset Strip, restaurant Chi Lin has a menu of regional Chinese specialties, ranging from traditional noodle dishes with a modern twist to healthy salads. To mark the start of the Year of the Horse, executive chef Tyson Wong will be preparing whole fish, noodles with truffles and green beans, and traditional Peking duck. "People are travelling all over the world now. They Google. They Yahoo. They You Tube. People know more about education, the food, the idea, the concept, variety, so people are trying to explore a lot of different things." Also, this New Year coincides with the 40th anniversary of restaurant Mr. Chow in Beverly Hills. This was the first upscale Chinese restaurant chain founded by Michael Chow, son of Peking Opera Grand Master Zhou Xinfang. Famed for its fresh noodle making, Mr. Chow remains the grandfather of Chinese haute cuisine.