For the Press
Rebecca speaks persuasively and eloquently about the nutritional and energetic value of food. In straight-foward, hands-on terms, she unlocks the mysteries of everyday vegetables, grains and other whole foods, information sorely needed in an increasingly uninformed population.
She brings back to the kitchen a simple wisdom—and an earthy passion—to which audiences respond with appreciation and active interest in pursuing further through her books and consultations.
Rebecca is available for interviews and other public or private events having to do with cooking, nutrition, and in particular methods to identify and remedy food intolerances such as reactions to wheat and dairy.