Sauté Sizzle Savor: Ode to Nettles

Jasmín has a B.A. in International Relations & Food Studies from Syracuse University (2015). In 2020, she completed a Spiritual Herbalism Apprenticeship under the guidance of Master Herbalist Karen Rose at Sacred Vibes Apothecary in Brooklyn, NY. Today she is a Clinical Herbalism Year 2 student at Arbor Vitae School of Traditional Herbalism. She has worked extensively at local community gardens and in organic farm projects abroad. Today, you can find her communing with plants at her local community garden, vending her herbal line meztli medicinals, organizing mutual aid herbal efforts and healing clinics for her communities and developing community care and healing justice curriculum - all efforts working towards a new world rooted in radical hope, love and true reciprocity with the land and each other.

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.

During our Summer season, 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.

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.

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Host or Publisher The Horticultural Society of New York