Louisa Shafia has written extensively on Persian food and culture and is the author of The New Persian Kitchen. She has presented on Persian food at Harvard Google and the Museum of Food and Drink in New York and her recipes have been featured in The New York Times The Wall Street Journal The New Yorker Food & Wine and on National Public Radio among others.
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 The Recipe Club | 2009-10-29 15:23:17 |  3,635 Views |
How to Make Nettle Pesto – Louisa Shafia: Lucid Food
Louisa teaches cooking classes and hosts dinners as a guest chef at restaurants across the country including Maydan in Washington DC; Zahav in Philadelphia; and Kismet in Los Angeles. Louisa is the Culinary Liaison for the Tennessee Immigrant and Refugee Rights Coalition helping to raise money for their advocacy work and bringing diverse communities together through food. Feast By Louisa is her online store where she sells Persian culinary goods including organic spices small-batch chocolate bars and textiles sewn by graduates of the Nashville-based nonprofit Sew For Hope whose mission is to equip refugee women with sewing skills as a path to financial independence.
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