Tuesday, June 5th  6-9pm
Martha’s Vineyard Regional High School Cafeteria

Leslie Floyd, Chef and director of the School Lunch Program joins Jan Buhrman, Chef and Caterer

It’s all about easy, fun, fresh, quick, healthy and delicious!

Come learn some tricks of the trade by two chefs who know how to serve large numbers of people and how to translate these skills to create meals for your family. We will walk you through some basic tips on how to:

• keep costs to a minimum
• make quick family meals
• make family meals taste delicious

You will learn about eating seasonally and why it is so very important. We will read labels and take shortcuts.

Come and join us and leave full as we will be serving as we cook!

This class is FREE — Preregistration is required to participate!

TO REGISTER:
Please send Name and Number of Participants to jan@kitchenporch.com

Slavin Chiropractic, Sherry Sidoti, RYT, & Jan Buhrman

• Decrease pain & inflammation
• Eliminate toxins
• Alkalize the body
• Regenerate detoxification organs
• Learn what to eat and what to avoid
• Restore your body to a state of purer health

Why wait to rejuvenate?

Program Includes:

• 2 Energizing Spinal Alignments with Dr. Kristine Kopp
• 2 Nutritional Discussions with Dr. Kristine Kopp
• 2 Cooking Classes with Jan Buhrman
  (Includes 6 take-home meals!)
• 4 Detoxifying Footbaths at Slavin Chiropractic
• 4 Yoga Classes with Sherry Sidoti
• Standard Process Purification Supplements

$495   Register by March 6th

To sign up or questions: info@slavinchiro.com or 508-696-1863

Learn how to make the popular Kombucha drink in your own home!

Kombucha, sometimes mistakenly referred to as a mushroom, is a symbiotic, probiotic colony of yeast and bacteria (the friendly type). Kombucha Tea is made by combining the culture, with a mixture of black tea, and sugar. The ingredients are allowed to “ferment”, usually from 7-10 days. The resulting beverage contains dozens of elements, many of which are known to promote healing for a variety of conditions.

Your Kombucha lasts up to 6 weeks refrigerated and you can create flavors to your own taste!

Demonstration, instructions, and your own mother culture to take home and use again and again. You will leave this workshop with your very own kombucha in the making!

$45

** Bring a glass jar (at least a gallon size).

Course includes step-by-step instructions and culture.

Learn how to make the popular Kombucha drink in your own home!

Kombucha, sometimes mistakenly referred to as a mushroom, is a symbiotic, probiotic colony of yeast and bacteria (the friendly type). Kombucha Tea is made by combining the culture, with a mixture of black tea, and sugar. The ingredients are allowed to “ferment”, usually from 7-10 days. The resulting beverage contains dozens of elements, many of which are known to promote healing for a variety of conditions.

Your Kombucha lasts up to 6 weeks refrigerated and you can create flavors to your own taste!

Demonstration, instructions, and your own mother culture to take home and use again and again. You will leave this workshop with your very own kombucha in the making!

$45

** Bring a glass jar (at least a gallon size).

Course includes step-by-step instructions and culture.

With John Bagnulo and Jan Buhrman

October 21st – 25th, 2012

Join Nutritionist and food expert John Bagnulo and Locavore Educator and Chef Jan Buhrman for a 5-Day Cleanse that will strengthen and invigorate you. In this program, you will gain a better understanding of which foods truly nourish your body and which foods deplete it.

Come lose the metabolic clutter that saps your energy – this is the wake-up call your body needs!

Experience the benefits of significant physical exercise, including:

• better sleep
• increased cardiovascular fitness
• weight loss
• improved mental clarity

Under John’s enthusiastic guidance, you will:

• Learn about the best foods to assist the body with detoxification and provide greater energy
• Share group meals centered around Paleolithic foods
• Enjoy two guided hikes
• Have ample time for yoga and massage

Answer your body’s call – take a journey of renewal that will leave you feeling great and inspired to change your habits.

Note: Participants should be able to eat a diet of mostly fruits and vegetables and be capable of hiking on moderately sloped hills.

October workshop location and full schedule TBA.

Pricing:

All prices are per person and include 5-Day Cleanse Workshop, hikes, all meals, daily yoga classes, and tax.

$725 for workshop

Accommodations at location of event will available as separate expense.

We reserve the right to cancel any program at any time. In this event, you will be given a complete refund.

Lectures Will Outline:

1. The foods that most metabolisms prefer. This lecture outlines human evolution and foods that were present throughout. How dramatically the diet has changed in the last 10,000 years, 100 years and now in the last 10 years. What is the impact of this change on our metabolism and ability to detox? How do we return to a diet of generally supportive foods?
2. What specific types of food cause the most harm to our metabolism and health overall? Are there ways of testing our sensitivity or intolerance to each? Are there forms of these foods that are better tolerated because of agricultural methods or food processing (ie: fermentation) techniques that enhance the nutritional value?
3. How do we combine nutrition and exercise for favorable metabolism and an improved detoxification capacity? The combination is critical and this program will be experiential learning as participants will eat the best types of foods and will exercise the way that is essential for driving both metabolism and detox.
4. How do we take this home? Introducing foods over time to identify what is working and what is hurting us. Create a smart, well-balanced, and manageable plan for building on the basic detox diet followed in this program.

John Bagnulo MPH, PhD

John 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.

Photo Credit: Kelley DeBettencourt

In this workshop we will explore the history and making of new American cheeses as led by Jacqueline Foster, cheesemaker of Mermaid Farm & Dairy in Chilmark. Hear the story of the renaissance that is happening on small farms from the Northwest Pacific to right here in New England and how we got here.

Discover the science and the art of cheesemaking with us as we talk and taste through some of the best domestic cheeses, from robust blues the the stinkiest of washed-rinds.

Get some hands-on experience and some recipes to take home with our Ricotta and Fromage Blanc demonstrations. We will end the evening with a light dinner prepared by Jan Buhrman using local fresh ingredients with your freshly prepared cheese as the star.

$120

In this workshop we will explore the history and making of new American cheeses as led by Jacqueline Foster, cheesemaker of Mermaid Farm & Dairy in Chilmark. Hear the story of the renaissance that is happening on small farms from the Northwest Pacific to right here in New England and how we got here.

Discover the science and the art of cheesemaking with us as we talk and taste through some of the best domestic cheeses, from robust blues the the stinkiest of washed-rinds. Get some hands-on experience and some recipes to take home with our Yogurt, Labneh and Mozzarella demonstrations. We will end the evening with a light dinner prepared by Jan Buhrman using local fresh ingredients with your freshly prepared cheese as the star.

$120

In this workshop we will explore the history and making of new American cheeses as led by Jacqueline Foster, cheesemaker of Mermaid Farm & Dairy in Chilmark.

Hear the story of the renaissance that is happening on small farms from the Northwest Pacific to right here in New England and how we got here. Discover the science and the art of cheesemaking with us as we talk and taste through some of the best domestic cheeses, from robust blues the the stinkiest of washed-rinds.

Get some hands-on experience and some recipes to take home with our Cottage Cheese and Fromage Blanc demonstrations. We will end the evening with a light dinner prepared by Jan Buhrman using local fresh ingredients with your freshly prepared cheese as the star.

$120

In this workshop we will explore the history and making of new American cheeses as led by Jacqueline Foster, cheesemaker of Mermaid Farm & Dairy in Chilmark.

Hear the story of the renaissance that is happening on small farms from the Northwest Pacific to right here in New England and how we got here. Discover the science and the art of cheesemaking with us as we talk and taste through some of the best domestic cheeses, from robust blues the the stinkiest of washed-rinds.

Get some hands-on experience and some recipes to take home with our Ricotta and Farmer’s Cheese demonstrations. We will end the evening with a light dinner prepared by Jan Buhrman using local fresh ingredients with your freshly prepared cheese as the star.

$120

At the Kitchen Porch we have always strived to integrate time-honored cooking methods with world flavors and local ingredients with a focus on nutrition.We proudly bring you our new Canning Club series of workshops that we believe encompasses all of that.

In these hands-on classes you will not only learn the safest practices in preserving, discovering new exciting flavors and local foods, but you will stock your shelves with the brightness of the seasons to enjoy through the gray months of winter.

Each workshop with end with a light lunch that highlights some of the preserves made that day. We hope that you can join us for at least one if not all!

Individual Class $90/Four Classes $300 (save $60!)

To register for all classes in the Canning Club Series, and to read about all classes offered in the series, click here.

“Confit”

Join us as we preserve local meats in the traditional French way; salt cured and slow cooked to luxurious perfection in vitamin rich animal fats. We will confit local chicken legs, make goose rillettes, and even learn how to confit fruits and vegetables like garlic and lemons.

$90