Early Bird discount of $500 ends January 15th.Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 
Jan Buhrman

Azores Culinary Experience, 2023
 

I love getting up in the cold dawn, that time between cozy dreams or  somberness, moments before there is a  hint of light. I am  in the warmth of my dreamlike state and can easily stay deep in the realms of other worlds. But I don’t. I know the morning will unfold into something that my body needs and something yet to be discovered. I have found a walking partner who meets me most mornings at 6:45 a.m., and by the time I am out the door, it feels routine and habitual, just part of my day.

On  the  path in the darkness, where the outline of my companion greets me in a fog of her breath, we are ready to grab the day. We walk, we share, oscillating between chatter and silence as fog or frost shows its magic.

I’m always surprised by the beauty, the light, and lately the fogbows––bows in the distance that appear when there is fog. I have seen three of them now, two in the early morning and one just before dusk. I never knew they existed until this month.

As I begin 2024 with apprehension of what lies ahead in the world, I ask myself, What is it that I want to bring in? I no longer want to set intentions, or resolutions. What is it that I wish to see in my life? To that I can anchor the means to do it. 

The morning walks, and the revelations that nature brings me, are something that I want. Being in  nature is important to me, and a regular practice of walking keeps me fit, and I want that too. 

And there is my garden, and I am always learning how to be a better gardener. This year, it will expand to four seasons.

Learning and teaching are what hold all of these together for me. I love to learn and then to teach what I have learned––it brings me to a new level of understanding. 

Everywhere I go in the world, I find connections in different cultures that teach us why our food choices matter. Every farmer or fisherman I meet has something more to teach me. I want  to bring those lessons to others.

I invite you to be a bit more curious about your food choices in 2024. 

Finally, I will share a moment captured over dinner in the Azores this past September, when I asked our host, Pete Luckett, to explain the source of the water that had just been poured at our table.

It was one of the many spontaneous moments that exposed something deep. In this case it was as though the gates of Pete’s reservoir opened and revealed him as  a person who found beauty and deliciousness in water.

Pete is an entrepreneur who bought a home and garden in the Azores, overlooking the Atlantic Ocean. We stepped into Pete’s life, walking in his garden and around his lively estate with its goats and trees and arbors. Pete’s organic garden is a bounty for the dinners he shares, along with his wine.

With glee, Pete invited us to his wine cellar just off the patio where our dinner  table was set. His newest collection of Azorean wine was what he wanted to share with us: a Verdelho, and Terrantez do Pico . . . β€œThese wines exhibit bright, spicy, aromatic profiles, with hints of minerals that we will be pairing with our meal tonight,”he  explained. Pete was excited to share what he had learned about his wines and also to tell us about his sourcing discoveries. 

And then came the simple question about the effervescent water we were drinking over dinner. With tiny, subtle bubbles and a bright mineral feel on the tongue, it left one wanting to know more. So I asked. Pete launched into a story, spontaneous and entertaining––and this is why I love to learn and teach about where food (and water sources!) come from.

I invite you to watch this 3-minute video that I captured on my iPhone when I asked him to tell me about the water (see below).

Pete was just one of many, many people we have met in our travels on culinary experiences. Folks who have passion about what they do and do it consistently––it turns out that their practices are nurturing the planet rather than depleting it. And that to me is magic!

So, with that, I hope 2024 offers time for you to tap into the inner source that encourages you to grow and blossom.  

Come join me in the Azores or Croatia. There is still time to take advantage of the a $500 savings if you register by  January 15th. 

I would love the opportunity to teach you (through taste!) what I have discovered and to keep discovering more in these very special places with you!

Jan
 

A CULINARY ADVENTURE TO THE AZORES, PORTUGAL

SEPTEMBER 29-OCTOBER 6, 2024

Discover the culinary soul of the Azores on a cooking retreat in this breath-taking archipelago! Immerse yourself in the local culture, learn from passionate chefs and farmers and savour the unique flavours of this remote and enchanting region of Portugal.

Farm-To-Table Cooking Classes | Volcanic Hot Springs| Pineapple Farm & Tea Plantation Tours | Meet Local Farmers & chefs | Awe-inspiring picnics
 VIEW AZORES EXPERIENCE 
 

UNLOCKING CROATIA’S CULINARY SECRETS

SEPTEMBER 15-21, 2024

Come to Croatia to explore all of its uniqueness. Our Croatian culinary adventure will take place in the region of Istria, commonly termed Terra Magica as it is a place where natural beauty, history and culture come together to create unforgettable experience for those who visit.

Olive tasting | White truffle hunting | Wineries | Cooking Classes | Farm tours | Unforgettable hikes
 VIEW CROATIA EXPERIENCE 
 
 

Jan Buhrman, 54 Hewing Field , Chilmark, MA 02535, United States

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