Sauté Sizzle Savor: Warm Your Body, Warm Your Soul

As the seasons shift, our bodies call for warmth, nourishment, and ease. Join us for an evening of cooking with chef and nutritional coach Emm Sackey, who will guide us in preparing easy, fast, and light soups designed to meet your body’s seasonal needs.

Emm shares how eating Gluten, Soy, MSG, Dairy, & Nut free does not have to mean compromising taste!

Learn simple techniques for creating flavorful, nourishing soups and get to know the ingredients that your support and health during seasonal transitions on a more intimate level.

Your Facilitator: Emm Sackey

Em Sackey is a New York native of Ghanaian descent with a background in Psychology (focused on multicultural structures and issues), economics, and finance. She is also a chef, certified nutritional couch and dietitian who has tapped into her roots to focus on cultural healing practices and Social justices related to ethnic dining and food sustainability. Her initiatives include bringing to the forefront awareness of sustainable and affordable meal planning, food security initiatives and healthy eating practices, sustainable apartment gardening, reduction of waste and facilitating programing for people of ethnic descent outside of the diaspora through workshops, demos, & community events. Em has been structuring workshop series focused on cultivating healthy eating practices for 5 years. She continues to find avenues to combine conversations, workshops and cooking demos to highlight what sustainable eating looks like, how to secure and afford healthy practices through resource sharing, and catalyzing nutritional reform initiatives across communities.

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 programs@thehort.org

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.