Rabbi Rami talks to chef Felicia Ruiz about the sacred roots of indigenous foods and reclaiming the history of her culture. Her essay, Learning the Personalities of Plants, was published in the November/December 2016 issue of Spirituality & Health.
Felicia Ruiz is a natural foods activist, traditional herbalist, and health-based private chef with deep family roots in northern New Mexico (Tewa, Tiwa, Mexican, Spanish). Her ancestral foods have greatly influenced her culinary style, and more importantly, sees indigenous foods as models of nutrition. Learn more at ruizenplace.com