I developed and implemented summer camp programs for kids aged 5-12 through classroom and outdoor instruction. My teaching style focused on inquiry-based learning on topics like biology, hydrology, geology, sustainability and conservation relating to northern New Mexico. I served as a role model naturalist and environmental steward, as well as mentored teen volunteers and ensured daily safety and well-being of summer campers.

I worked as both a barista and baker over a two year period and gained experience in customer service and food preparation. I maintained an enthusiastic and positive attitude while engaging with customers and attending to their needs. Additionally, I stepped into leadership by mentoring new hires, facilitating communication among employees, and exemplifying a strong work ethic and adaptability.

This year long fellowship focused on educating pre-K students through adults on Georgia coastal ecology and marine science through aquarium tours, labs, dissections, trawls, and outreach events. As a Coastal Extension Fellow, I connected with researchers, educators, professionals, and community members at MAREX Brunswick station, the Shellfish Research Lab, Skidaway Institute of Oceanography, DNR, Georgia 4-H, public drop-in meetings, and conferences. I helped coordinate the 9th annual Savannah Youth Ocean Conservation Summit with task of speaker recruitment, organization, and communication surrounding the theme of “Leaders in Coastal Resilience.” 
My fellow project centered on developing content for “Virtual Exploration of Georgia’s Coastal Wetlands,” a curriculum designed to 
connect high school science classrooms to the coast.

I joined an interdisciplinary team of students and professors in the Biology, Earth & Environmental, and Sustainability Sciences department. My thesis evaluates the soundscape and bioaccoustics at several sites along the Bellbird Biological Corridor, Costa Rica and is centered upon sound as an indicator of ecosystem health. I collaborated with researchers to create a relational database, learned basic R, ArcGIS, and Excel skills, and strengthened both written and oral communication.

I engaged in all areas of the farm, including planting, weeding, watering, general maintenance, and harvesting produce to be used at Furman dining facilities in order to provide healthier options to the student body. I connected my work at the Santa Fe Farmers' Market to this experience by gaining a more holistic understanding to the importance of food in communities and how to run a small-scale farm.

I help run a family summer camp for a week each summer. My grandmother first started Camp Playzure in 1982, and it is now run by collectively by my family. After being a camper myself, I transitioned to being a counselor at age 16 and took on the responsibility of planning and leading daily activities like crafts, canoeing, swimming, horseback riding, and more. I share my love of the Earth by educating my younger cousins (aged 0-16) on local flora and fauna. I incorporate sustainability by raising awareness of human's impact on Earth and initiating composting and recycling.

During the height of the COVID-19 pandemic, I had the opportunity to work at a local coffee shop in my hometown. I engaged in several areas of by working at the bar making drinks, prepping drinks and pastries, taking orders, and being cashier. I learned to thrive in a fast-paced environment without compromising quality in this detail-oriented job.

I returned to the Farmers' Market during the first summer of the COVID-19 pandemic. I worked in the Cafe area where I greeted customers with a friendly and welcoming attitude, served pastries, coffee, drinks, and burritos, participated in opening and closing duties, and practiced teamwork through effective communication and delegation of responsibility with my coworkers.

Driven by my passion for local food and strong communities, I engaged in an internship with my hometown Farmers' Market. I participated in the Market's Double Up Food Bucks Program which provides greater access fruits and vegetables for individuals with an EBT/Bridge Card or SNAP. I interacted with consumers and farmers of diverse backgrounds which allowed my to gain a better understanding of food justice and food security in our community.