-Manage seasonal farmers markets highlighting locally grown produce and handcrafted goods-Host community workshops centered around sustainability and permaculture-Organize and operate an urban garden showcasing permaculture methods while growing produce for the onsite restaurant-Manage social media platforms through visual storytelling

-Manage and operate a mobile food shelf serving over 400 people each month while coordinating volunteers and communicating with 25+ site partners-Collect client information and securely complete data entry-Perform duties independently and accomplish tasks and projects in a timely manner-Place orders and manage inventory with Food Safety Managers Permit-Recruit and schedule volunteers

-Experiential learning through organic permaculture farm work with an overall focus on sustainability-Collaborated with farm managers and fellow interns to complete projects, tasks, and large harvests

-Distributed farmers market coupons, processed paperwork, entered data, and registered and re-certified senior clients for the federally funded Nutrition Assistance Program for Seniors-Navigated government guidelines while working with participants in person and over the phone

-Performed duties as a server, bartender and barista offering the highest level of customer service-Experience in a fast paced working environment where multitasking is essential-Ability to place orders, manage inventory, and perform opening and closing duties

-Facilitated cooking and gardening lessons with elementary schoolers teaching methods of food preparation, nutrition, & gardening, teaching through their “seed to table” education model-Communicated with my assigned team of food educators to plan and reflect on classroom sessions

-Created and maintained physical inventory management system-Interacted with customers while making them feel welcome and insuring that their needs were met