Fall Reset 2021
Fall Reset 2021
October 28th -December 4th
Every Tuesday & Thursday 5-6:30PM
Tuesdays are a Virtual Cooking Class with Jan. Thursdays are a Virtual Lecture with John.
Read more about Jan and John Here
A link to the recordings will be sent out within 48 hours of each class. Maintain the four critical areas of health this Fall and start to Winter. The short days, colder temperatures, and Holiday Season converge with a tendency to change our levels of activity, exercise, and food choices. Unfortunately, this stretch of the year sees the most weight gain, greatest levels of depression, and most emergency room visits. It’s the perfect storm for our metabolism: low levels of sunlight, less time outdoors, more refined carbohydrates and alcohol.
This season get ahead of the damage by establishing the diet that can help you weather the storm. Learn how to avoid the trap of self-medicating with food for low serotonin levels. Establish healthier meal patterns that provide the best macronutrient ratios to prevent Winter cravings. Discover which supplements can best support you at this time of year for a stronger immune system, reduced inflammation, better circulation, and a healthy, balanced microbiome.
*Please note that there will be no cooking classes or lectures the week of Thanksgiving but everyone will receive a free Healthy Thanksgiving guide that includes pre-recorded cooking demonstrations and Jan & John’s favorite holiday recipes!
Over the 5 weeks you will learn information specific to these 4 topics:
Cardiovascular Health
December through January sees the greatest number of heart attacks each year. Why? People tend to have the worst circulation during this time. A much more sedentary pattern of living, more refined carbohydrates, less zeta potential between our capillaries and red blood cells, less blood thinning foods, and for many individuals, way too much isolation indoors.
Beat these forces with a totally new way to look at Winter. Learn recipes that are integral to optimal circulation and preventing inflammation. Gain a new perspective on what it means to eat with the seasons.
Immune Health
Our immune system gets its greatest challenge at this time of year. Each year a greater percentage of adults experience a significant influenza-based illness. What amount of carbohydrates is optimal? What vitamins are most of us deficient in that leave us more predisposed? What plants and herbs are most important with higher levels of exposure and a greater risk of infection? The daily habits and recipes this week will be a game changer.
Microbiome/Gut Health
It is true that our gut inhabitants have the greatest control over every aspect of our health. Taking vitamins and eating mostly plants are popular approaches to staying healthy but neither have the type of effect on our lives that eating yogurt does. They don’t even begin to compare to the level of protection offered by one simple, yet underappreciated food. While we don’t necessarily have to eat yogurt, we do have to provide our microbiome with a regular influx of new life and life rafts for them to survive on. Each recipe we discuss will be centered on fermentation and prebiotic fiber from whole ingredients. Learn how to make your own super yogurt, kefir, and quark, as well as how to cook certain vegetables to gain the terrain needed for a healthy gut landscape.
Brain Health
The absence of sunlight in our life is impactful. First, we start to crave carbohydrates to essentially raise our serotonin levels. Some individuals drink more alcohol in an effort to feel better, ultimately making a positive outlook more elusive. As our circulation slows down, areas of our brain receive less antioxidants and protection against oxidative stress. Collectively we initiate a process of impairment that many people feel and often call the Winter blues.
This information will help you stay in a much better place. A combination of amazing, antioxidant-rich recipes and high intensity, short interval exercises, along with a new, foodie community, is the trifecta we all need.
We are John Bagnulo and Jan Buhrman. John brings the nutrition and the science behind our philosophies and Jan ties in the practical “how-to” of incorporating healthy recipes and lifestyle into ones life. John explores the science behind these approaches to healthy living and presents the latest research to the classes in fun approachable ways. Jan puts it all together by teaching how to incorporate into your daily life.
John Bagnulo MPH, PhD has worked as a nutritionist and assistant professor for the past 18 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.
Jan Buhrman, M.S. Ed., has been cooking delicious, locally sourced meals on Martha’s Vineyard for over twenty-five years. She combines her passion for food with a love of teaching to enhance people’s understanding of their food through farm tours, cooking classes, and nutritional workshops. All programs are designed to connect people with local food systems. All food served at each of the experiences are raised with sustainable integrity. The meals are prepared on site and made fresh for each meal. Jan has operated a full service catering company since 1987 on Martha’s Vineyard called Kitchen Porch. She is currently building a barn to house a teaching kitchen and lecture room.