Having employed, experimented and learnt about the art of fermentation – including sourdough, for over 50 years, Holly has had the privilege to be a wholefoods pioneer restaurateur, private chef, author and educator. In all that she does, she looks to revive our society’s respect and value for what nourishes us well. Specifically, she teach people to make delectable wholefood meals, with a little ferment or two, a slice of sourdough and a whole lot of love.