August 1, 2016Worked on a Division of Workforce Services grant to find STEM-related (Science, Technology, Engineering and Math) resources and labs to increase the rigor of the Food and Nutrition Sciences course in Utah’s public high schools.Other career highlights:• 21 hours of post-baccalaureate classes in Food Science and Nutrition. • Planned, developed and implemented a hands-on hybrid food preservation class at Thanksgiving Point that taught a principle of food preservation, a nutrition connection, and created a dish using the preserved food with each class.• Worked with USU Extension Food Quality and Entrepreneurship Specialist, to do food labelling out of the Utah County Extension office.• Taught Master Food Preserver Course for Utah County and have taught basic canning to more than 100 people personally in small group classes and handled question-answer booths at preparedness fairs throughout Utah County. Answered questions phoned into the Utah County Extension Office concerning food safety and preservation.• Worked with United Way of Utah County to create a booth for BYU Women’s Conference explaining United Way’s resources both for helping people and for finding service opportunities. Through United Way I also ran a small sewing and crafts class for the South Franklin Community Center located in a low-income area of Provo this past winter• Very familiar with Extension Services and 4-H: Worked 5 years part-time as Utah County 4-H Enrollment Secretary and Office Assistant, as well as being a 4-H leader since 1991, teaching sewing, cooking, crafts, and helping at horse shows.