I am responsible for consulting with and training approximately 120 student co-managers at 7 different cooperative businesses at the University of Massachusetts in areas such as financial planning, long term strategy, retail systems, operations and democratic management. I work very closely with the undergraduate student consultants for each business stressing sensible documentation and helping to develop efficient financial controls. While at the CSB I have worked to strengthen the relationship between student businesses and the wider cooperative community (both in the Pioneer Valley and nationally), helped to negotiate a new agreement with the University's Auxiliary Services, and developed new collaborative training and workshop strategies.

I hired, trained and managed eight other kitchen workers at a retreat center for traditional music and dance, planning and executing 3 meals per day for up to 180 people while significantly updating the menu and cooking style. I arranged and supervised all of the sourcing and purchasing including strengthening a long standing relationship with two local farmers by extensively increasing our reliance on local vegetables in our cuisine. In addition to running the kitchen, I was also a cook at Pinewoods in 2007, 2009 and 2010.

While cooking at this restaurant/art gallery/local foods store, I spearheaded a new lunch program, helping to develop the menu and format, and also developed a cocktail menu and evening events to help revitalize the business through an underutilized liquor license.

I worked all of the kitchen stations in a large volume fine dining restaurant cooking food based in Sicilian cuisine. I was often tasked by the executive chef to develop or help develop nightly specials.

In addition to acting as a general farm worker, doing greenhouse work, transplanting, weeding, mulching, picking, light tractor work, etc, I was solely in charge of our farm stand at the Purcellville Farmer's Market, and oversaw the CSA (Community Supported Agriculture) program, delivering shares throughout the Washington, DC Area.

Learning the ins and outs of weeding, picking, planting, mulching, irrigating, and selling at market. Learned the benefits of the barter economy, farmer potlucks, and learning to cook with what you have (squash and greens).

I managed the membership as one of three executive officers of a 630 member student cooperative association comprising 4 housing and 9 dining coops, the largest per-capita student cooperative organization in the country. I provided training for a variety of positions working closely with the housing coordinators and also coordinated with the Oberlin College Deans and Residential Life staff to oversee changes in the cooperative membership. I sat on the board of directors (2004-2007) making policy decisions for this $2 million non-profit organization. In addition, during my time as Membership Director, I also sat on the board of our sister non-profit, OSCA Properties. This organization served the purposes of managing the property that OSCA owned instead of rented from the college, managing the scholarship fund to provide further financial assistance to low income students interested in cooperative living and dining, and engaging with the community around issues of cooperation.