Daphne has cooked, studied, written & taught about food for all her adult life. She was the chef/co-owner of an award winning organic restaurant - the first restaurant to be certified organic by the Soil Association - for 30 years.She has run a nutritional consultancy practice working with both individuals and organisations for 25 years. For fifteen years she ran a land based, nutrition & food course with Romy Fraser, that linking the food we eat to the seasonal rhythms and teaching how harmonising with the seasons is best for our health and that of the planet. She is the founding member of and educator in the charity Greencuisine Trust. Through workshops, collaborative projects & events, the Trust brings alive the connections between the health & vitality of people, communities and the whole living planet. The trust is based in a converted Sussex cow byre with a glass fronted teaching area that over looks a concrete cow yard. The concrete yard enabled the Trust to evolve the Urban Garden Project, demonstrating how a connection to soil & food can be achieved even in a small, concreted, urban setting. A series of courses taught the benefits of EM, energy efficient ways of preparing food and how to maximise the bioavailability of nutrients in food. Daphne's research is centred around the best way's of growing and preparing food in the face of climate change.Daphne has written several books including 'The Organic Baby and Toddler Cookbook', 'Little Red Gooseberries', 'Fermenting Recipes and Preparation' and ‘Living Food – a Feast for Soil & Soul’. She recently contributed to the soon to be published Neal's Yard book on Mental Health and Wellbeing.Daphne is part of the team on The University of Sussex Forest Food Garden elective. The Forest Food garden is a ten year project in response to global, national and local food, health and environmental concerns. Integrated into the project is a kitchen where traditional techniques will be used to preserve the Forest Food Garden harvest.