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Zesty Za’atar

By Jan Buhrman

I first discovered za’atar on a trip to Southern France, visiting a spice market with my dear friend Joan Nathan. Every spice merchant has their own version of this Israeli blend: Ours is made with dried thyme and sumac—both of which are easy to grow on the Vineyard—and white sesame seeds. We began packaging...

The Sustainability Claim

By Jan Buhrman

Notes for Talk on Sustainable Claim: Written for talk on Women, Chefs, and Restauranteurs in Los Angeles 4/18 I’m a caterer on Marth’a Vineyard and supporting my local farmer’s is what gets me excited! We have been creating menus with fresh produce from our Vineyard fields, and seafood from our our shores for 26...

Make your own nut milks

By Jan Buhrman

Last year, John Bagnulo and I led a retreat on gut health in Costa Rica where participants learned about the health benefits of grass fed milk from dairy cows and also learned about the dangers of carageenan in non-dairy milk. Recent findings at the University of Illinois College of Medicine showed that even minute...

A Taste of Place: Terroir

By Jan Buhrman

According to Wikipedia:  “Terroir is the set of special characteristics that the geography, geology and climate of a certain place, interacting with the plant’s genetics, express in agricultural products such as wine, coffee, chocolate, tomatoes, heritage wheat, cannabis, and tea.” Simply:  It’s the taste of place, more complex; it is reconnecting with the flavors...

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