Join Janine’s colleagues and co- facilitators Makia Burns, Daria DeNoia for another engaging discussion about the dynamics of race, power, and privilege in our society. We are committed to creating environments for reflection and empowerment.

LOCATION: Columbus Metropolitan Library - Main Library Branch

Talking about race relations can be a challenging topic in our culture. Failure to find ways to manage our discomfort and have these conversations continues to divide our communities. Only by having the courage to engage and stay present in these difficult and often uncomfortable discussions can we make progress toward creating inclusive, safe, and welcoming communities for all people.

Utilizing large restorative circles and small groups, participants will engage in facilitated discussions about their personal experiences with race and how race affects their lives and communities. Through dialogue and active listening we will create a space for healing and transformation, and bring individuals into communities of connected relationships where desires, commitments and actions that create a more equitable Columbus can be realized.

Hope to see you there!

Join Janine’s colleagues and co- facilitators Makia Burns, Daria DeNoia for another engaging discussion about the dynamics of race, power, and privilege in our society. We are committed to creating environments for reflection and empowerment.

LOCATION: Columbus Metropolitan Library - Karl Road Branch - Meeting Room

Talking about race relations can be a challenging topic in our culture. Failure to find ways to manage our discomfort and have these conversations continues to divide our communities. Only by having the courage to engage and stay present in these difficult and often uncomfortable discussions can we make progress toward creating inclusive, safe, and welcoming communities for all people.

Utilizing large restorative circles and small groups, participants will engage in facilitated discussions about their personal experiences with race and how race affects their lives and communities. Through dialogue and active listening we will create a space for healing and transformation, and bring individuals into communities of connected relationships where desires, commitments and actions that create a more equitable Columbus can be realized.

Hope to see you there!

It's finally here! Join a small group of people eager to learn about the basics of making traditional sweet miso paste in your own home and why it's worth the 6 - 12 month wait. Your new skills will enable you to create your own soy free and vegan miso to have at your fingertips for months to come.

Janine will begin with a tasting of a variety of miso pastes, her own 1 and 2 year miso's, and discuss the history and uses of miso in your diet. Then we will get HANDS-ON and mash together our own batch of sweet miso from freshly cooked garbanzo beans, koji and salt. We will discuss packing the miso, optimal environment for fermentation, and it's many benefits and uses. Each student will TAKE HOME a quart size jar of miso to ferment at home for a minimum of 6 months.

Bonus: A special tasting and discussion of amazake (sweet rice paste) - also fermented with Koji - that can be used as a dessert or kept for a substitute for sugar in your cooking.

Join Janine to learn the basics of wild fermentation using the age old technique of preservation through lacto-fermentation. With the natural abundance of early summer cabbage we will use vegetables purchased at the Clintonville Farmers Market to create a beautiful blend for making sauerkraut. Janine will show you the ease, creativity and health benefits of wild fermented foods, while harnessing and preserving the nutrients of the seasonal vegetables available in central Ohio.

Almost everyday there is new research linking the importance of the bacteria and microbes in our digestive system and the connection to our overall health and well being.

Each participant will make their own jar of sauerkraut to take home. In addition you will sample a variety of fermented pickles and kraut. This class is hands-on, fun and full of learning all about preserving your food and adding flavor, nutrients and diversity to your diet.

Everything in life is in relationship. In order for us to show up in the world, and live our life from our deepest values it requires that we live from the inside out, it requires that we contact and become aware of our judgements of others in our everyday life, so that we can come to someone with true nonviolence and compassion.

In the world we all live in it is very helpful to know how to listen to others with differing viewpoints. Not just listen but become nonviolence itself, compassion itself. It is also important to know how to speak what is true for yourself in a way that may be well received by others.

There are practices that we can incorporate into our daily lives that will strengthen the likelihood that we will see each other as fellow human beings instead of enemies. This does not mean we have to agree--it does means we can be in conversation.

With a focus on the spirit of inquiry, Janine will facilitate experiential practices, dyads, meditations and a variety of processes that will support you in core areas of; empathy, somatic mindfulness, decision making and conflict transformation. Join Janine as she combines many years of embodiment practices with her extensive study of Robert Gonzales's work of Living compassion and NonViolent Communication to create a unique exploration of our relationship to life.

Join Janine for a fun afternoon of making water Kefir and natural sodas. Water kefir is a traditional fermented drink rich in beneficial bacteria and enzymes that produces a fizzy refreshing probiotic beverage. The slightly sweet, slightly fermented taste makes the perfect background for flavorings such as local fruit, homemade juice and herbs. 

Water kefir is made with a culture known as Water Kefir Grains (also known as Tibicos, Japanese Water Crystals, etc.), and is typically fermented for 24 to 48 hours in water and sugar.  The culture itself is comprised of bacteria and yeast existing in a symbiotic relationship.  The culture does not contain any grains such as wheat, rye, etc. but rather is referred to as a grain for its crystal grain-like appearance.

We will sample some, make some, flavor some, talk about the fizz, health benefits and versatility. You will learn how to make the kind of soda you can feel good about drinking. All participants will leave with a starter water kefir culture with which to make your own natural soda at home.

You will also have the opportunity to purchase a locally raised water kefir culture to continue the process for many months. In addition to all the fermentation learning, Janine will provide a tasting of her local honey and fermented vegetables.

Join Janine to learn the basics of wild fermentation using the age old technique of preservation through lacto-fermentation. With the natural abundance of early summer cabbage we will use vegetables purchased at the Clintonville Farmers Market to create a beautiful blend for making sauerkraut. Janine will show you the ease, creativity and health benefits of wild fermented foods, while harnessing and preserving the nutrients of the seasonal vegetables available in central Ohio.

New research linking the importance of the bacteria and microbes in our digestive system and the connection to our overall health and well being is emerging nearly every day. This research is proving that the food we eat is an essential part of our heath and well being.

Each participant will make their own jar of sauerkraut to take home. In addition you will sample a variety of fermented pickles and kraut. This class is hands-on, fun and full of learning all about preserving your food and adding flavor, nutrients and diversity to your diet.

Register: The Seasoned Farmhouse

Homemade yogurt is a healthy source of protein, calcium, magnesium and other essential vitamins with active bacterial cultures that aid digestion. We will use grass-fed local milk to make rich, creamy, delicious yogurt with equipment found in your kitchens. Each participant will take home a pint of yogurt to use as a multi-generation yogurt culture to create your own yogurt at home.

Lacto fermentation is a traditional way to preserve food and stay healthy. In this class you will learn how lactobacillus and its other bacteria friends make one of our favorite foods: yogurt! We will explore the history, tradition and health benefits of yogurt as well as have a hands-on opportunity to make and taste the yogurt you will take home. BONUS: You will have an opportunity to taste water Kefir and natural soda, both delicious fermented drinks.

Join Janine in learning the basics of wild fermentation using the age old technique of lacto-fermentation. Janine will purchase local vegetables to create a vegan form of Kimchi. The health benefits of kimchi are numerous including; improved digestive health, antioxidant properties and a powerhouse of vitamins, amino acids and minerals. Janine will show you the ease, creativity and health benefits of wild fermented foods, while harnessing and preserving the nutrients of the seasonal vegetables.

Wild fermentation is a low impact way to connect directly to your local food and an easy way to add healthy nutrients to your diet. New research linking the importance of healthy bacteria and microbes in our digestive system and supplementing that through the food we consume, continues to emerge daily. We will taste fermented vegetables, and kimchi in this hands on class and each participant will take home a quart of kimchi to ferment in their home. Please bring an apron.

Hands-on, $65

Registration: The Seasoned Farmhouse

Do you think you would like to keep bees? Join Janine in exploring what is involved in stewarding honey bees. Topics covered will be; uncovering the reasons you would like to keep bees, location recommendations for the hive, variety of hive bodies, financial investment and seasonal timeline for preparing to steward bees. You will have an opportunity to see the tools, explore resources, ask questions and better understand if keeping bees in the coming year is for you. 

Janine has been stewarding several hives of bees for the past 9 years. She and her partner have a particular focus and training in natural and sustainable methods and are passionate about the environment, pollinators and the gentle honey bee.

This class will introduce you to the basics of stewarding bees. Beginning in January a 6 weeks series will guide you through the first year of beekeeping.

REGISTRATION

The City Folks Farm Shop

Join Janine in learning the basics of wild fermentation using the age old technique of preservation through lacto-fermentation. With the natural abundance of fall cabbage we will use vegetables purchased at the Clintonville Farmers Market, from local farmers to create a beautiful blend for making sauerkraut. Janine will show you the ease, creativity and health benefits of wild fermented foods, while harnessing and preserving the nutrients of the seasonal vegetables available in central Ohio.

Almost everyday there is new research linking the importance of the bacteria and microbes in our digestive system and the connection to our overall health and well being.

Each participant will make their own jar of sauerkraut to take home. In addition you will sample a variety of fermented pickles and kraut. This class is hands-on, fun and full of learning all about preserving your food and adding flavor, nutrients and diversity to your diet.

REGISTRATION

The Seasoned Farmhouse Classes

Join Janine to learn the basics of wild fermentation using the age old technique of preservation through lacto-fermentation. With the natural abundance of early summer cabbage we will use vegetables purchased at the Clintonville Farmers Market to create a beautiful blend for making sauerkraut. Janine will show you the ease, creativity and health benefits of wild fermented foods, while harnessing and preserving the nutrients of the seasonal vegetables available in central Ohio.

Almost everyday there is new research linking the importance of the bacteria and microbes in our digestive system and the connection to our overall health and well being.

Each participant will make their own jar of sauerkraut to take home. In addition you will sample a variety of fermented pickles and kraut. This class is hands-on, fun and full of learning all about preserving your food and adding flavor, nutrients and diversity to your diet.

Join Janine in learning the basics of wild fermentation using the age old technique of lacto-fermentation. Janine will purchase local vegetables to create a vegan form of Kimchi. The health benefits of kimchi are numerous including; improved digestive health, antioxidant properties and a powerhouse of vitamins, amino acids and minerals. Janine will show you the ease, creativity and health benefits of wild fermented foods, while harnessing and preserving the nutrients of the seasonal vegetables available in central Ohio.

Wild fermentation is a low impact way to connect directly to your local food and an easy way to add healthy nutrients to your diet. New research linking the importance of healthy bacteria and microbes in our digestive system and supplementing that through the food we consume continues to emerge daily.

REGISTRATION

The Seasoned Farmhouse Classes

Lacto fermentation is a traditional way to preserve food and stay healthy. In this class you will learn how lactobacillus and its other bacteria friends make one of our favorite foods: yogurt! We will explore the history, tradition and health benefits of yogurt as well as have a hands-on opportunity to make yogurt for you to take home.

Homemade yogurt is a healthy source of protein, calcium, magnesium and other essential vitamins with active bacterial cultures that aid digestion. We will use grass-fed local milk to make rich, creamy, delicious yogurt with equipment found in your kitchens. Each participant will take home a pint of yogurt to use as a multi-generation yogurt culture to create your own yogurt at home. BONUS: You will also taste water Kefir and natural soda, both delicious fermented drinks.

REGISTRATION

The Seasoned Farmhouse Classes

Do you think you would like to keep bees? Join Janine and Tim in exploring what is involved in keeping bees. Topics covered will be; why you would like to keep bees, location recommendations for the hive,  variety of hives bodies, financial investment and seasonal timeline for preparing to steward bees. Janine and Tim have been stewarding 5 hives of bees for the past 8 years and their focus is on natural and sustainable methods.

This class will introduce you to the basic information about keeping bees. Beginning in January a 6 weeks series will begin guiding you through the first year of keeping bees.

Join Janine in learning the basics of wild fermentation using the age old technique of preservation through lacto-fermentation. With the natural abundance of fall cabbage we will use vegetables purchased at the Clintonville Farmers Market from local farmers to create a beautiful blend for making sauerkraut. Janine will show you the ease, creativity and health benefits of wild fermented foods, while harnessing and preserving the nutrients of the seasonal vegetables available in central Ohio.

Almost everyday there is new research linking the importance of the bacteria and microbes in our digestive system and the connection to our overall health and well being.

Each participant will make their own jar of sauerkraut to take home. In addition you will sample a variety of fermented pickles and kraut. This class is hands-on, fun and full of learning all about preserving your food and adding flavor, nutrients and diversity to your diet.

Studio 35, 3055 Indianola Ave, Columbus 43202
This award winning documentary addresses the complex issue of "Colony Collapse Disorder" and what we can do about it. Join us to learn how to advocate and care for our local bees. Panelists are Janine Harris Degitz, bee advocate & educator, Susan Weber of Integrity Sustainable Design, Barr& Carmen of Conrad Hive and Honey, Steve Barrish, OSU & Urban Beekeeper, moderated by community organizer and urban farmer Trish Clark. Raffle, Ohio Native seeds, Barley’s craft beer! A partnership of Studio 35, Simply Living, Clintonville Community Market & Barleys. Donation $5 ($10 donation includes film & 6 raffle tickets).