About this Event
Salt is one of themost foundational ingredients in the kitchen. In this hands-on class, we’ll focus on how different salts and common culinary herbs work together to improve flavor, support digestion, and make everyday cooking more satisfying.
Participants will learn the difference between fine and coarse salts, how salt affects taste and texture, and how to combine salt with familiar herbs like thyme, rosemary, oregano, and basil. We’ll also explore simple additions such as garlic powder, dried lemon zest, and crushed chili flakes to build balanced, versatile seasoning blends.
Come join us to:
Learn how salt enhances flavor and how to use it more intentionally
Understand how herbs pair with salt to create balanced seasonings
Make a custom herb-and-salt blend to take home
Your Facilitator: Sharron Cannon
I’m Sharron Cannon, a PhD candidate in Holistic Health Care, Medicine and Endocannabinoid System with a passion for reconnecting people to the healing power of food. I combine research, tradition, and practical tools to help individuals use food intentionally for prevention, nourishment, and holistic well-being. My work bridges academic insight with everyday practice, making integrative nutrition accessible, culturally relevant, and empowering.
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. An all-gender 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 [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 & Nearby Stays
The Greenhouse and Education Center at Denny Farrell Riverbank State Park, 679 Riverside Dr, New York, United States
USD 0.00
