OUR PHILOSOPHY

THE KITCHEN

Behind each Kin and Kitchen menu is the conviction that good food awakens us to the generosity of nature. By meticulously sourcing ingredients from small-scale, ecologically-minded producers, then preparing them with the same love we bring to nourishing our families, we aim to harmonize hospitality, health, and reverence for the earth.

Our recipes are a nod to village-style cooking: the preparation of ceremonial foods by mothers and grandmothers keenly attuned the pleasures of seasonal eating. We specialize in what we call “Mexiterranean” cuisine, a reference to ancestry and to a shared ethos of conviviality and nature-based feasting that brings the wild and the cultivated together on the plate, found in both regions. With California’s central coast as our home base, we find endless inspiration for new dishes at farmers markets, in the ocean, and under the redwoods.

THE KIN

Kin and Kitchen was founded by siblings, Emily Beggs-Kortman, M.A., and JT Beggs. Today, Emily leads the team and JT farms and produces pottery in La Madera, New Mexico. An anthropologist by training, Emily studied culinary arts with home cooks in the Yucatan peninsula, forager-shepherds in the Chilean Andes, and as an apprentice at Three Stone Hearth in Berkeley. She has a keen appreciation of botany developed through decades of family camping trips, and weaves a lifelong fascination with both herbalism and California natural history into her recipes, which she shares alongside stories of Californian farmers and farmlands in Edible Monterey Bay Magazine . Emily holds a masters degree in Ecological and Environmental Anthropology from Stanford University, is a certified food safety manager, and has training in agroecology and permaculture design, which she uses to guide K&K’s sourcing policies and resource use in the kitchen.

::: We are grateful to work with kindred artists, makers, and creatives in bringing a shared ethos of earth-worship to the table, including :::

Dafni Moon Creative for ceramics, food and table styling, and recipe development

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Trisha Leineke for front-of-house care and kitchen support

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Eothen Floral and Eothen Circle for floral arranging and pop-ups

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West Cliff Creative for food journalism, styling, and photography

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Diana Rothery for commercial photography

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Cass Cleave for commercial photography