Clarissa Wei Clarissa Wei is a Taiwanese-American freelance journalist based in Taipei. She's contributed to The New York Times, New Yorker, Eater, National Geographic, Bon Appetit, Los Angeles Times, and others. She has produced award-winning video documentaries that have been syndicated on Discovery Channel Asia-Pacific. Experience Clarissa Wei's journalism career took shape at New York University, where she served as a senior editor of Washington Square News. She gained behind-the-scenes media experience working as an assistant producer at KCETLink in Los Angeles. Clarissa has written for VICE, Monocle, Food Network, Smithsonian Magazine, Los Angeles Times, CNN, NPR, Saveur, BBC, and Serious Eats, among others. Her 2015 story for VICE about working conditions at a rum factory led to an industry-wide boycott of the company, resulting in crucial systematic changes to Nicaragua's sugarcane industry. Clarissa's article on food trends in China and Taiwan was part of the San Francisco Chronicle's 2019 James Beard Award-winning series "Many Chinas, Many Tables." She was the consulting editor on Eater's award-winning food and travel series about Taipei. Clarissa produces and hosts Climate Cuisine, a Whetstone Media podcast that explores how sustainable crops are used in similar climate zones around the world. She is working on her first cookbook, Made in Taiwan, to be published in 2023. Education Clarissa Wei graduated from New York University with a Bachelor of Arts in Journalism and Politics. She studied abroad at East China Normal University. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.