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Sakara: Reimagining “Healthy” Eating Through the Lens of Heritage Food

BECAUSE THERE’S MORE TO LIFE THAN WHOLE GRAINS, STEAMED VEGGIES, AND LEAN PROTEIN

By Maya Feller, MS, RD, CDN
March 14, 2023

Sakara Science Council member and nationally recognized nutrition expert Maya Feller, MS, RD, CDN, is a voice at the forefront of nourishment—in her work as a clinical nutritionist, as an author, and as a board member of Wellness In The Schools (WITS).

Spice, flavor, bold, and heat are all words used to describe cuisines from faraway lands or those labeled as such, given that they are far away from the United States. Depending on who you are, these “other” cultures and cuisines evoke exotic sensory effusions that may or may not be met with glee. Often when heritage foods from cultures that are not white American are discussed, one can smell the disdain in the air. Somehow the dominant narrative in the health and wellness industry is that the benchmark for healthy eating is only whole grains (excluding corn), steamed vegetables, and lean proteins. While these are nutrient-dense options that can support health, there are a variety of nutrient-dense healthful foods—lesser known to some—that do not fall within this narrow definition.

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