May
15
Vivir Living Foods
Vivir Living Foods began as the passion of chef Pamela Gillies. A long-time home cook, Pamela found that she missed her kitchen after adopting a vegan, primarily raw food diet. She enrolled in a raw chef course, which was the first step toward her inspired Vivir creations. Developing her own recipes and unleashing her culinary talents, Pamela discovered the joy of creating beautiful and delicious living foods, and she wanted to share.
“Vivir” means “to live” in Spanish. Living can mean maintaining life, and it can mean finding joy in life. In creating Vivir living foods, Pamela wanted to embrace both definitions, marrying exceptional taste with healthful foods.
Dr. Ruhoy received an M.D. degree from the University of Pittsburgh School of Medicine and received a Ph.D. in Environmental Science from the University of Nevada. Her most recent clinical endeavor includes residency training in neurology at the University of Washington. Dr. Ilene has worked with the EPA to correlate ecosystem health with human disease. Dr. Ruhoy's research focuses on the sources and implications for human exposure of pharmaceutical residues and other contaminants in the environment. She has written and lectured extensively on the ecological footprint of prescribed medications. Dr. Ruhoy's work also emphasizes green medicine. Dr. Ilene currently resides in Seattle with her husband and daughter.
