Meet Clarissa Wei
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’…
Ep 310 | Cathy Erway on The Food of Taiwan
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 famil…
Deep Ecology Artists Fellowship
Hi! I’m Jiling, an acupuncturist, herbalist, and artist in coastal southern California bridging medicine and expression through my Ventura acupuncture clinic, Five Elements classes, and Elemental book-in-progress that interweaves nature, art, movement and ritual for thriving personal and ecological…
Made in Taiwan: A Culinary Legacy with Ivy Chen
What if preserving a recipe was the key to preserving a culture?
In this heartfelt and flavor-packed episode, I sit down with Ivy Chen—longtime cooking instructor, co-author of Made in Taiwan, and the force behind Ivy’s Kitchen in Taipei.
You’ll hear about:
🍚 Why sticky rice dishes like oil rice ar…
How to Cook Taiwanese Cuisine
On this episode of Strait Forward, host Channing Lee explores the rich tapestry of Taiwanese culture through the lens of its world-class cuisine. Moving beyond the "clichés" of beef noodle soup (牛肉麵) and xiaolongbao (小籠包), the episode highlights how food serves as a powerful unifier and a key compo…
Tall Stories 501: How does Taipei 101 stay standing? It’s what’s inside that counts
Clarissa Wei climbs Taiwan’s best-known tower to investigate the clever engineering that keeps it in the sky.
See omnystudio.com/listener for privacy information.
Taiwan's History of Colonialism Forged Its Distinct Cuisine
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…
Founder Feature: Single Origin Soy Sauce and Award Winning Branding with Christine Liu and Clarissa Wei of HEYDOH
In this episode of the Startup CPG Podcast, host Caitlin Bricker sits down with Christine Liu and Clarissa Wei, co-founders of HEYDOH — a single origin soy sauce brand built to fill a gap in the American grocery market. The global soy sauce market is worth $40–59 billion, yet there is not a single …
850: Clarissa Wei Sells Excellent Soy Sauce and Demystifies Ancient Postpartum Cooking Practices
Clarissa Wei is a writer and cofounder of HEYDOH, a single-origin Taiwanese soy sauce brand. Her debut cookbook, Made in Taiwan, was a cultural exploration of the island she calls home. Now she’s following it up with Sitting the Month, a study of postpartum cooking and care informed by Chinese medi…
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