Co owner and founder of The Cambridge Cheese Company, a cheese shop and deli specialising in farmhouse cheeses and artisan foods. Having earned my front-line retail stripes, I now find myself leading our company through a step-change in how we do business, moving us from a pre dot-com, traditional, bricks and mortar business to a 'lean, green, cheese-selling machine', one that is fit for purpose in a post-Covid, increasingly online and fundamentally environmentally wounded world. I'm passionate about food and food politics and have devoted a lot of energy as Chair to Transition Cambridge - a grass-roots, community-led voluntary initiative to find more earth-friendly and sustainable ways of living. I've also taught foraging and wild food cookery skills through adult education and leisure learning organisations, and am drawn to age-old, cross-cultural food rituals and practices such as fermentation and preserving. I really get that attaining resilience is in no small part a creative endeavour. But cheese business demands have brought that chapter to a close, although Transition Town values and my experience of being in service to Community have been formative to put it mildly.