A class all about eggs and more!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
 

β€œLet’s go paddleboarding and sort it all out.” That was my response to everything. I went paddleboarding and played a lot of tennis to get me out of the house and back into the world during COVID. And that was what I said to Maria, who showed up during the pandemic, tired and worn out. She was one of the many treasured employees that I have had over my 25-year career as a caterer. And during the pandemic  there were many past employees who just showed up at my doorstep, after years of little contact, on Martha’s Vineyard––I guess it was familiar and safe to them. 

I think of Sabrina and Maria, both super hard workers who had previously worked for me, during their teens, but then went on with their lives and I’d sort of lost touch with them. Sabrina is an amazing gem––I have a great story about her and her dancing career, and how she became my manager during COVID––but  I wish to tell the story of Maria, as she has been an important influencer most recently in my life. 

Together Maria and I have discovered what is important, in food and life. And together we have been on this journey of coordinating culinary experiences and life. Experiences that teach the value of where our foods come from and why it matters.

This year we will be visiting the Azores again, and also going to Maria’s homeland of Croatia. So read along, or come along.

 READ ABOUT MY STORY OF MARIA 

I have been super busy with my garden. My goal for this coming year is to grow a four-season garden and to see how much food I can supply for myself and my family. There will also be some bartering for pork, venison, fish, lamb, and beef. It is my hope to bring this all to a new level of gardening and eating!

I preserved a bunch of lemons this week in my kitchen, before the lemon season wanes. Preserved lemons are super easy, and what a game changer they are when added in a dressing or tomato sauce! Click here to see my recipe and read about all sorts of ways to use preserved lemons.
 VIEW PRESERVED LEMONS RECIPE 

I will be offering a free cooking class on Monday May 6th, and I hope you will sign up for it. A free cookbook with several recipes for my favorite egg dishes will be included, with some notes on why eggs are so important to our health, and also a note about chickens . . . now, which came first?
 SIGN UP FOR FREE COOKING CLASS 

My peach tree, which was a volunteer from a peach pit, grows in my garden corner, and while I love that peach tree, try as we have, the peaches produced are just not good. I do especially love watching the buds emerge and bloom as March and April open up to May. I love that I sit at my desk and look out to my garden, from just over my computer screen––a view I learned about during COVID, when I turned a bedroom into a writing room. I love the shade the peach tree provides in the heat of the summer. However, in our family we all need to be contributing something, and the general consensus is that the peach tree is a detriment to the garden. Yesterday my husband Rich said he would cut it down––but I wailed that we would have to wait until after she blooms. I imagined her a stump in the corner and wondered about that peach pit, which came from one of the first peaches I ever tasted on Martha’s Vineyard, from a Goldbud peach from Georgia, probably 25 years ago, and how it was probably the wrong peach for Martha’s Vineyard, but how delicious it was . . . And . . . maybe there is one more year? Maybe I give that tree a ton of nutrients, mulching, care, and maybe, just maybe, we will get some good-tasting fruit.

And finally, if staying close to home is what you wish to do this year, then come to Vermont with us in the fall. Come experience John Bagnulo’s lectures on connecting the dots of our health while living a life rich in hikes, quiet meditation, journaling, and creating the life you want. I cook and teach cooking classes and it's a great experience.

In this 5 day retreat we will focus on building your Strength. There are ways to learn about what your DNA what that says about your health. And guess what? You control turning on or off these gene expressions. Your environment and behaviors, such as exercising, making lifestyle and food choices, can result in epigenetic changes. Come along––we will teach you to make the connection between your genes and your behaviors and environment.

Do consider joining me this May for a free cooking class, and this fall as I offer three retreats!

 SIGN UP FOR FREE COOKING CLASS 

May April shine a volume of new growth your way. 

-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 
 

VERMONT WITH NUTRITIONIST AND FRIEND JOHN BAGNULO, MPH,PHD

OCTOBER 20-25, 2024

During our 5-day retreat at Blueberry Inn in Vermont, we will focus on the brain health and its connectedness to the entire body. The retreat will be a combination of cooking classes led by Jan and lectures led by John Bagnulo.

Campfires | Hikes | Nutrition lectures | Cooking Classes | Group Discussions
 VIEW VERMONT RETREAT 
 

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

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