Dee Davis

Years ago, I learned to cook with sea vegetables from a teacher who studied macrobiotics at the Michio Kushi Institute. Since then, I've expanded my knowledge of nutrient-dense foods and have taught many classes, including how to make fermented foods such as kimchi, sauerkraut, tempeh, yogurt, and natto. Passing on to others what I know is one of the quiet joys in my life.