Plant-Based Education and Cooking Classes
Your guide to living a plant centered life.
About Jane
I’m a coach, a plant-based food educator, and a community collaborator who is passionate about teaching others how to cook plant based meals, the importance of composting, and creating a community that honors biodiversity.
After years of working in management, staffing and recruiting and as a facilitator for youth service coordination within my county, I know we all need advocates. Working one-on-one or with a group to help incorporate practices that benefit one’s health or that of their community is what I’m here to do.
I’m a Certified Food for Life Instructor through the Physicians Committee for Responsible Medicine and am a Plant-Based Nutrition Professional from the T. Colin Campbell Center for Nutrition Studies through e-Cornell.
When I’m not working, you can find me thrifting or hiking with my husband and two fur babies. Want to work together? I’d love to hear from you.
My Story
The Practice of Green is about creating habits, mindsets, and patterns that promote wellness to self and all living beings.
As a child growing up on a dairy farm, some of my favorite memories were riding my bike down to our creek and picking violets with my older sister in the spring. In the winter we would hop on the tractor and my siblings and I would head down to our creek to go ice skating and sledding. In the summer, we could escape to the swimming pool in between hay wagons needing to be unloaded. Fall was especially busy because it was harvest time and my dad was usually in the fields; so my mom would pack a big lunch and the kids would jump in the car in search of our dad. (This was no easy task prior to cell phones and a heck of alot of work for my mom). However, this was a great adventure for us kids! Not only did we get to spend time with our dad, who loved seeing us, we got to run around in the field and play in the soybean grain wagons. Today’s version of bouncy balls.
Family dinners were an important part of the practice we followed growing up. We ate the food from our garden and the beef from our farm. We drank raw milk, ate beef, chicken, eggs, lunch meat, cheese and baked goods that were made with butter and sour cream. Yet, thirty some years ago, I lost my father to colon cancer. Fifteen years ago my mom was also diagnosed with colon cancer. Then, my husband was diagnosed with throat cancer, and I lost my brother at the age of fifty three to a heart attack. I have dealt with chronic back pain and the family risk of cancer and autoimmune diseases for many years. When my then 7th grader said they wanted to become vegan, it launched me on this wonderful journey of changing the foods I eat and the practices I follow in order to optimize the health and well-being of myself, my family, and the environment.
Love, sweat, and tears were put into the food I ate as a child. This way of eating seemed idyllic and loving at the time, but I now know that animal products feed cancer and that cholesterol is only in animal products.
All too often we continue the practices we learned as children because it’s tradition, it’s what we do; unfortunately, it can be to the detriment of self and others. My father often shared his love and admiration for a dear elder friend who had a mindset that was very open to modern ideas..a changemaker of his time. I strive to be like my father’s dear friend.
~With gratitude,
Jane, The Practice of Green
Food for Life Classes
Each food for life class includes:
Specific information about how certain foods and nutrients work to promote or discourage disease.
Cooking demonstrations and sampling of delicious, healthful recipes that can be easily made at home.
Practical cooking skills and tips for making healthful eating habits part of daily life.
A supportive and motivational atmosphere to help you take charge of your health through the foods you can choose and eat.
Testimonials