While it’s true that we may not need another trendy food term, Louisa Shafia offers a tempting one with her new book, “Lucid Food.”
“The idea behind the name is food that’s transparent, from farm to table,” she explains of “lucid food,” which is also the name of her New York-based catering company. “Nothing is hidden — everything is beautiful and vivid.”
Easier said then done when you’re working with seasonal produce in Philly, which is why Shafia is on a mission to promote the humblest of winter root veggies.
“Rutabagas are really underrated,” she advises. “They’re a lot more exciting than regular turnips.”
