Sauté Sizzle Savor: Flatbread History and Baking

Each week, be guided by a guest food-worker, chef, artist, farmer, or culture-bearer who guides us in making a collectively-crafted meal. Join us in the kitchen as we deepen our relationships to the plants, people, and beings that make gathering over food possible. Let's reimagine our relationships to food and farms over a good meal.

Did you know that flatbreads are one of the oldest processed foods? Learn more about this winter kitchen staple through the history and how to recreate at home. Join Sharron Cannon to warm up and whip up some flatbread and how to add your favorite greens and herbs. Balance the love of comfort foods with the medicine of herbs.

Sharron Cannon is a PhD candidate in Naturopathic Health Sciences, dedicated to advancing the clinical study of Cannabis, healing herbs and the Endocannabinoid system. With a background as a film and television executive, she now thrives as an facilitator at the Greenhouse & Education Center at Denny Farrell Riverbank State Park. Her passion lies in outreach and promoting holistic healthcare, emphasizing the transformative power of using food as medicine. You can find her supporting work of Black Farmer's United, and working as a caregiver with people with HIV and AIDS to bring the transformative power of food as medicine.

Join us every Tuesday at 11 am for Saute Sizzle Savor!

In Sauté Sizzle Savor, we invite participants to come together in the Greenhouse Education Center around the kitchen table to share in the harvest of our weekly CSA share. In a Community Supported Agriculture (CSA) model, community members and farmers build a reciprocal and mutually-beneficial relationship—community members support farmers by sharing the risk and paying upfront so that farmers can focus on stewarding the land while farmers provide community with healthy, organic, and sustainably grown produce at an affordable price that goes directly into the farm's pockets.

In these weekly sessions, we invite participants to gather and build community as we share recipes, food stories, and helpful tips for how to cook with the plants that are in season. Each week, participants can expect to be guided by food-workers, culture-bearers, chefs, farmers, elders, or food-system thought visionaries who will lead us in both cooking class and critical conversation that has us consider how we share the foods we grow in community.

Workshops are rain or shine.

Accessibility: Our kitchen/classroom space is wheelchair accessible. With prior planning, we can add a few small mats onto the pebbled ground of greenhouse to make a small wheel-chair accessible path. Our learning garden has grass paths, and the entrance is through a gate with a small, raised entrance. Our tables can be lowered/raised, and we have several backless benches or stools. Our kitchen is in regular use, and while we try to cook without peanuts, much of our cookware is shared and we cannot guarantee a nut-free environment. We have a first aid kit, and the closest AED is in another building several yards away. Drinking water is made available in refillable pitchers.

Our closest bathrooms are a building away, about a one-minute walk. A gender neutral bathroom is also available, and this is accessible by key which you can request from staff. We are not a scent-free zone, and because herbalism classes take place here, cannot guarantee that the site will be clear of any essential oil smells. If you have needs not addressed here, please reach out to Mallory Craig at [email protected].

When inside the greenhouse and kitchen we will open our double-doors and windows to vent the space and encourage masking and social distancing when in more closed-in spaces.

Event Venue

The Greenhouse and Education Center at Denny Farrell Riverbank State Park, 679 Riverside Dr, New York, United States