A conversation on how we can decolonize our food systems and return to nurturing and consuming the plants that have co-evolved with our physical land for thousands of years. Wei has lived with indigenous peoples in America, Ecuador, Taiwan, and China and will attest to the importance of traditional ecological knowledge and how people used to grow multi-stacked food forests that provided them with all that they needed. She will bring up examples of both past and contemporary food forests and how we can integrate these technologies into our modern lives to solve our broken food system. This talk will break down the flaws in our modern food chain and give solutions for a regenerative future.
Clarissa Wei is an American-Taiwanese journalist who has been writing professionally for six years now. Her stories appear on VICE, NPR, Bon Appetit, Eater, LA Weekly, Los Angeles Times, Town and Country, Village Voice, BBC, CNN, CBS Los Angeles, First We Feast, Food Network, Time Out Los Angeles, Serious Eats, Bold Italic, KCET, Food 52, USA Today, Discover Los Angeles, and others. She is currently the food and agriculture editor for Hyphen Magazine.
Her interests are sustainable food systems, minority food cultures, traditional ecological knowledge, ocean conservation, and environmental justice. She got her Permaculture Design Certificate in 2017 and spent six weeks on a farm in the jungle of Costa Rica living off-the-grid, practicing what she preaches. She is also a certified California Naturalist. Wei writes a lot about Chinese food and culture. So far, she has visited and written about 17 provincial-level administrative units in China. In 2016, she backpacked to a dozen in nine months. She have been interviewed by the Travel Channel, the New York Times, CBS, AJ+, and BBC on her work with Chinese cuisine.
Wei has also done considerable research on indigenous villages around the world and has written stories on food sovereignty in South Dakota, a dream tea in the Amazon Rainforest, ocean festivals in Taidong, and boar hunting in Hsinchu.