The final class of the year was with our dear friend Holly Davis, whom we love having in the kitchen. For the class, Holly demonstrated her way of cooking that is informed by an interest in and understanding of the macrobiotic way. Working with traditional Japanese ingredients and cooking styles, the class created enticing dishes that delighted while offering great nutritive value and ease of digestion. Of these were onigiri and yakitori, prepared over the charcoal grill, as well as fresh tofu, natto, and komatsuna ohitashi.