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Louisa Shafia

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Today’s guest on #MWL is Louisa Shafia. We talk about immigrants and food in Nashville, Iranian food, and racial and gender equity in food coverage. Louisa also talks about her book, “The New Persian Kitchen.”

E104: How Immigrants Shape Society and Culture with Louisa Shafia - #MWL Ep. 35

On today’s episode of THE FOOD SEEN, Louisa Shafia grew up Persian in 1970’s Philadelphia. Her father was Iranian; pomegranates, pistachios, and saffron were aplenty in their household. It wasn’t until working as a chef in San Francisco, that Louisa awoke the flavors of her heritage, recreating her version of “fesenjan” a sweet-and-sour stew accented with pomegranate molasses and ground walnuts. Impassioned by her family’s past, she returned to Iran, did R&amp;D in Los Angeles (the largest community of Iranian expats), and wrote “The New Persian Kitchen”. Still, Louisa wanted to further share her cuisine, opening a pop-up called Lakh Lakh at NYC’s Porsena restaurant, serving such dishes as Sabzi Kordan (herb and cheese plate with barbari bread), Sambuseh (a crispy phyllo triangle stuffed with veggies, lentils, nigella seeds, served with a spicy tomato relish), Jujeh Kebab (chicken kebab in a saffron marinade), and Bastani Nooni (saffron ice cream sandwiches with cardamom wafers). Politics aside, this may mark the start of a new Iranian food revolution. This program was brought to you by S. Wallace Edwards &amp; Sons.  Photo by Sara Remington “Sometimes my relatives from Iran would visit, it was always mind blowing…We would just sit around and enjoy life.” [8:15] “We talk about local and seasonal here, there you don’t even have to try, its just how people live. [In Iranian Bazaars]” [12:00] –Louisa Shafia on The Food Seen

On today’s episode of THE FOOD SEEN, Louisa Shafia grew up Persian in 1970’s Philadelphia. Her father was Iranian; pomegranates, pistachios, and saffron were aplenty in their household. It wasn’t until working as a chef in San Francisco, that Louisa awoke the flavors of her heritage, recreating her version of “fesenjan” a sweet-and-sour stew accented with pomegranate molasses and ground walnuts. Impassioned by her family’s past, she returned to Iran, did R&amp;D in Los Angeles (the largest community of Iranian expats), and wrote “The New Persian Kitchen”. Still, Louisa wanted to further share her cuisine, opening a pop-up called Lakh Lakh at NYC’s Porsena restaurant, serving such dishes as Sabzi Kordan (herb and cheese plate with barbari bread), Sambuseh (a crispy phyllo triangle stuffed with veggies, lentils, nigella seeds, served with a spicy tomato relish), Jujeh Kebab (chicken kebab in a saffron marinade), and Bastani Nooni (saffron ice cream sandwiches with cardamom wafers). Politics aside, this may mark the start of a new Iranian food revolution. This program was brought to you by <a href="http://www.EdwardsVAHam.com" rel="nofollow" target="_blank">S. Wallace Edwards &amp; Sons</a>. Photo by Sara Remington <h4>“Sometimes my relatives from Iran would visit, it was always mind blowing…We would just sit around and enjoy life.” [8:15]</h4> “We talk about local and seasonal here, there you don’t even have to try, its just how people live. [In Iranian Bazaars]” [12:00] –Louisa Shafia on The Food Seen

Episode 225: Louisa Shafia, Lakh Lakh Persian pop

Along with Easter and 420, today is part of Passover! On today’s episode, Sari and Jessie are joined by Louisa Shafia, author of Lucid Food and The New Persian Kitchen, who tells us all about traditional Passover meals and Persian cuisine! This program has been sponsored by Whole Foods Market. Today’s music provided by Snowmine. “Food has definitely been my road to self-discovery and having a more clear sense of my own identity.” [34:40] –Louisa Shafia on The Morning After

Along with Easter and 420, today is part of Passover! On today’s episode, Sari and Jessie are joined by Louisa Shafia, author of Lucid Food and The New Persian Kitchen, who tells us all about traditional Passover meals and Persian cuisine! This program has been sponsored by <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. Today’s music provided by <a href="http://www.snowmine.com/" rel="nofollow" target="_blank">Snowmine</a>. <h4>“Food has definitely been my road to self-discovery and having a more clear sense of my own identity.” [34:40]</h4> –Louisa Shafia on The Morning After

Episode 106: Passover with Louisa Shafia