Rachael Ray Buddy
Louisa
Shafia
Eco-Friendly & Local
My mission is to help people understand that eating local, seasonal food is not about self-deprivation, but is rather a satisfying, sensual eating experience that embraces what nature has to offer at different times of the year.
Trending Now
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How to Make a Salad Nicoise -
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How to Make Persian-Style Chicken Kebobs
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Lighter Egg Salad Sandwich -
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Seasonal Vegetable and Whole Grain Salad Recipe
Louisa's Tweets
- I'll be making a special Norooz dinner at Jimmy's No 43, Sun March 18: http://t.co/hiAuZwhl Join me! http://t.co/LmuASfnf 5:07 PM Feb 22nd
- RT @eHow: Start the week off right with a figure-friendly snack, @lucidfood's Avocado Collard Wraps: http://t.co/iBwqO8CT 10:42 AM Feb 20th
- Universities banning bottled water: http://t.co/FW7ok4KV. I love seeing this student-led movement. Hope it spreads. 3:42 PM Feb 17th
- Thx Sara! I know, sangak is irresistible! RT @OneTribeGourmet: Loved this post! Sangak is my fav Persian flatbread! 3:40 PM Feb 17th
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Louisa's Bio
Louisa Shafia is the IACP Award--nominated author of Lucid Food: Cooking for an Eco-Conscious Life, a collection of seasonal recipes and tips on eco-friendly cooking. A former editor for National Public Radio's Fresh Air, Louisa has cooked at noteworthy restaurants in New York and San Francisco, including Aquavit, Pure Food and Wine, and Millennium, and in 2004 launched the eco-conscious catering company Lucid Food. Louisa teaches cooking classes, gives lectures across the country, and writes about food and healthy living for publications including rachaelray.com, ReadyMade, and Whole Living.
More from Louisa:
and Buddies
