Catherine Walthers, founder of the West Tisbury Kitchen Lab, has taught cooking classes for more than 15 years throughout New England, including Stonewall Kitchen Cooking School, Whole Foods Markets, the Natural Gourmet Institute in New York City and many more locations. She earned her chef’s degree from the Natural Gourmet and moved to the Vineyard in 1999. She is the author of four cookbooks, including her best-known Raising the Salad Bar, and her latest, Kale, Glorious Kale. She seeks out gardens, farms and home food businesses of all kinds, and loves to fish and forage locally here on Martha’s Vineyard. She sits on the board of Slow Food Martha’s Vineyard.
Kate Warner is an architect and avid environmentalist who also has a passion for good bread. She has been baking bread since childhood, including a time working her way through the Tassajara Bread book in the 1970’s. In 2005, she began her quest as to how to make really good artisan-style bread in a home kitchen and studied with Richard Bertinet in Bath England as well as at King Arthur in Vermont. Since 2008, she has had a community-supported bread program offering a variety of breads, out of her kitchen in West Tisbury.
Herbalist, author and speaker Holly Bellebuono directs The Bellebuono School of Herbal Medicine and the award-winning Vineyard Herbs Teas & Apothecary on Martha’s Vineyard. She is the author of several books and audio CD collections about herbal medicine, including the most recent Women Healers of the World, and she lectures and leads retreats nationally.
Nicole Cabot is a mother of two, a professional chef and caterer, and worked as an educator at the Martha’s Vineyard Hebrew Center for more than a decade. She is the West Tisbury School coordinator for Island Grown Schools. There, she has been instrumental in the development of the newly independent school meals program for West Tisbury and Chilmark Schools. She also helped secure the salad bar for West Tisbury’s lunch program in 2010, supported the construction of the new school kitchen in the summer of 2012, and pioneered a healthy, local-food based school breakfast program during MCAS testing in 2012 and 2013.
After a decade long culinary career, Jacqueline began to explore her interest in the ancient craft of cheesemaking. This step into a budding American industry was fueled by a passion for the preservation of a cultural traditional, as well as a fascination with the complexity of such a seemingly simple food.Four years ago Jacqueline arrived on Martha’s Vineyard as the first cheesemaker in a place rich with agricultural history and lush farm land. She has provided this small community of islanders and visitors with fresh and aged cheeses from the two existing dairies – Mermaid Farm and The Grey Barn. Jacqueline’s knowledge and inspiration has been gleaned from many places but most of her learning happens in the vat and in the cave as she watches the transformation of milk to that delightful, remarkable thing we call cheese.
Meaghan Sinclair & Harmony Dawn of Booze Epoque
Meaghan Sinclair and Harmony Dawn are taking the mystery out of mixology, teaching the fundamentals and giving folks the confidence to make first-rate drinks at home. They are the founders of Booze Époque, Boston’s first craft cocktail catering service. BÉ creates whimsical and classic cocktails using fresh, local, organic, and seasonal ingredients for private parties, special events and cocktail classes. They have studied with cocktail masters throughout the country.
Stacy Stowers made her own remarkable health transformation in 2007, when she ended 17 years of chronic pain and fatique – the effects of an illness the New York Times once described as “a disease without a cure” – after switching to a raw food diet. Now she tours the country living with individual families and helping them make the switch too. She is the author of Eat Raw, Not Cooked, filled with her “Happy Shake” and other light, delicious recipes. She can be found at stacystowers.com.