I speak with veteran food journalist Clarissa Wei in this episode of the NüVoices podcast. 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”. Her forthcoming book, Made in Taiwan: Recipes From The Island Nation, is expected for release in 2023. In this episode, 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.