Marcea Klein

Marcea Klein is an author, educator, psychotherapist, chef, and a holistic medicine practitioner and health coach. Since her early pioneering work with the organic whole foods movement in the USA in the 60s, Marcea has chalked up an impressive CV of achievements.

Marcea started Berkeley’s first vegetarian macrobiotic eatery; she introduced tofu “cheesecake” to New York in the 70s; and she operated a wholefood bakery in London, an organic tofu factory in Sydney and the Wholesome Gourmet Cookery School.

Marcea has also written on healthy eating, publishing 8 books of her own, as well as writing as a food journalist for the Sydney Morning Herald, Wellbeing Magazine and Nature & Health Magazine. 

As a presenter, Marcea has appeared on SBS and ABC TV and Radio. Now living and working in Sydney, Marcea offers workshops on fermenting and pickling with the seasons, plant-based and wholefood cooking – and how to fit these food choices into your daily life.