Rebecca Sullivan is a sustainable-living advocate residing in a straw bale home off the grid on a 90 acre eco-farm in the Clare Valley, South Australia. She is a self-taught cook and has worked with some of the world’s best food producers, academics, activists, and chefs. She is a food curator, consultant, TV presenter, activist, author, regenerative farmer, and social entrepreneur. Rebecca has worked on many global sustainability projects including the Real Food Festival in London and serving as Taste Curator on Slow Food Nation in San Francisco. Her current work includes writing three more books, presenting on green living, hosting workshops, running her social enterprises Warndu and the Granny Skills Movement, serving as Festival Director on Eco-Farming & Food, writing about natural living for many publications, and setting up an ethical food & farming school at her farm in Australia. She completed her Masters in Climate Change and Sustainable Agriculture at the Royal Agricultural University in Gloucestershire, UK in 2010.