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Kitchen Porch - Living locally is what we're about - Martha's Vineyard
Culinary Experiences Greetings from the Kitchen Porch

When the sap starts running, you know that spring has almost sprung!

And while the saps not running on Martha’s Vineyard, it is running in New England, our bigger community.

I have been spending a good amount of time thinking about how I want to live closer to our community, the land and the richness that is offered from both. I am planning a bigger vegetable garden this Spring and working on a barter/hour exchange system with group on Martha’s Vineyard, so that perhaps we can all benefit from what our community has to offer.

I have been thinking about what it is that I can bring to the community and then I think about all the people I meet on my culinary tours and how I want to stay connected to them. So, it seems a natural next step for me to share what I know and share with you those that I have met. I am expanding the kitchen porch to culinary and farm experiences this season and will be offering a series of classes and workshops. We made cheese in February and it was a great success.

If you have a particular interest or know someone that you would like me to contact to come, please send me an email. I would love to hear from you.


check it all out on the blog:

Culinary Experiences ........ reviving our local food systems
We offer courses, workshops, cooking and farm experiences that are connected to the land and water and one that values authentic traditions. Our classes are about the natural link that exists between sustainable farming, great cooking and social settings. We align ourselves with those that care about the environment by developing strong relationships with farmers, fishermen, chefs and teachers. We make the experience memorable by being informative and entertaining.

Spring Sessions

March 29th and 30th for an Italian Experience

Hands-on instruction in making antipasti, fresh pasta with sauce, a meat dish, a side vegetable, and of course dessert! Participants will finish the class with a group meal to sample their creations. $105. With dinner and wine

Join Loredana Betti who grew up in Tuscany. As a young girl she learned how to prepare the traditional fare of the region and eventually developed a talent notable even in an area where every housewife seems capable of culinary magic. For nearly twenty years, Loredana cooked for an Italian family and at the Tuscan villa she grew up on for family and guests. Lorendana retired five years ago to spend more time with her three grandchildren, and she still loves to produce wonderful meals for friends and family. So join us for an evening of an authentic family meal.

April 17 and 18 Cooking For Vitality
Good nutrition is the foundation of good health. Learn what foods promote health and well-being. You will learn how to prepare healthy, whole food meals; what superfoods are and their importance in your diet; what food labels mean; easy cooking techniques on “how” cooking foods is important; and shopping for better health and the planet.
Join John Bagnulo and Jan Buhrman for a fun, nutritional culinary adventure.

John Bagnulo MPH, PhD
has worked as a nutritionist and assistant professor for the past 12 years. He has taught courses in human metabolism, food and ecology, food and culture, nutrition and disease, and nutrition and cooking, among others. He has helped hundreds of patients reverse chronic disease through whole foods. John currently teaches nutrition courses at the Kripalu Center for Yoga and Wellness (Lenox, MA) and is a faculty member for the Center for Mind-Body Medicine’s Food as Medicine courses (Washington, DC). He has a Masters of Public Health from the University of North Carolina and a Doctorate from the University of Maine. One of the foremost experts on food and health, John’s lectures and discussions place food at the center of a web that stretches from our physiology to our fields and from our ancestors to our kitchens. His talks are sure to enlighten and entertain even the most well read and informed health practitioner or culinary professional.

May 10 and 11th
Fermentation Workshop with Sanor Ellix Katz: Come experience how simple it is to make your own kimchi, kefir, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival!

Sandor Ellix Katz is a fermentation revivalist and author, who travels widely teaching and sharing fermentation skills. His passion for fermentation developed out of his overlapping interests in food, nutrition, and gardening. His books are Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements. For more information visit

Sandor Ellix Katz aka sandorkraut
Author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements and Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Jan Buhrman
Kitchen Porch

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