Louisa Shafia is a graduate of the Chef's Training Program at the NGIHCA. Her latest book, The New Persian Kitchen, is a fresh, healthy take on the vibrant cuisine of Iran (formally Persia). Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, is a collection of seasonal recipes and eco-friendly kitchen advice, and was nominated for an IACP award. Louisa has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She has created recipes for Bon Appetit, Food Network Magazine and Prevention. She has appeared on the Cooking Channel's Taste in Translation series making Persian kebabs. Learn more about Louisa at lucidfood.com.