Floyd Wright Email & Phone Number

Estes Park, Colorado

In 2014, I teamed up with 6 other people all with the goal of creating an active community garden in Estes Park. There is a need within our community for fenced in community gardening space because of a high resident deer and elk population that makes gardening challenging. We began undertaking all activities necessary for the creation of a new non-profit organization, including: Acquiring 501(c) status Developing policies and bylaws Undertake fundraising thru grant writing and fundraising events ($40,000 to date) Work closely with our Town Trustees, Engineers, Utilities, and Parks and Recreation Department for land acquisition and site development. Creation of a web site (evcg.org) Organize a construction process and time line (Gantt chart) Build community spirit and organize volunteer talent Design and build drip irrigation system Develop and continue ongoing community educational events and activities like gardening classes and tours.Currently, the EVCG has 65 active garden plots. Additionally, we have garden plots dedicated to various community groups including the Girl Scouts, a Crisis Advocacy group, the local Elementary School and Pre School, and our local food bank, Crossroads Ministry. Counting gardeners, volunteers, teachers and students, the EVCG is currently providing gardening education and hands-activities to 300-500 people.Some of the skills I have had the pleasure to learn and brush up on include grant writing, web site development using the WIX platform, board of directors education and development, policy and bylaw creation, public speaking and presentations to civic groups, town boards and classes, and of course, my own horticulture specialization in short season, high elevation gardening.

Argentina, Bangladesh, Labrador, Portugal, And Many More!

During the course of the last 3 years, I have had the opportunity to undertake significant international travel--all with the ever vigilant eye on the food and agriculture of a people and region. I find it fascinating to see what people grow, how they grow it, how they prepare it, and what foods represent their customs and traditions.I started with 2 months in Portugal, hiking a portion of the Comino de Santiago (did you see the movie The Way?), then volunteering on an ancient vineyard near the south coast, and then off to the Island of Madeira to explore the lavadas (old irrigation ditches cut into the near vertical mountains) and terraced agriculture.Next I was off to Bangladesh. The first month I was in Dhaka studying Bengali at an NGO language school. Then I slung on a backpack and toured around the rural villages and small rice farms where nearly all of life is still human and animal powered. Then I spent a month in northern Patagonia volunteering on a small farm tending crops and building a house using ecological principals. Also some Andean mountain climbing and hut to hut backpacking.Most recently, I visited Newfoundland and Labrador and attended a conference on Inuit Studies that addressed Arctic indigenous peoples issues such as housing, health, education, and food security, including the concepts of Arctic agriculture and greenhouses, and wild berry resources available to indigenous peoples.In my travels, I have had the opportunity to try some very unusual foods including raccoon tacos, raw caribou, raw narwhal, seal sausage, and moose, plus a lot things I still cannot pronounce!

Sysco Denver In Estes Park, Co

Sales and Marketing professional for Sysco Foods with territory in Estes Park, Colorado, and vicinity, working with restaurants, camps, and with special events organizers. Regularly cost out menus for customers to make sure that menu price and profit margin is in line for customer's success. Regularly introducing new and beneficial products that fit into the customer's applications. Provide the best service in the food service industry through rapid follow up and due diligence in addressing all matters! Consistent double digit growth. 3 time corporate award achiever.Successful management of $2.5M annual territory. Thorough knowledge of 14,000 product inventory, covering 11 product categories including all COP (center of plate--meat, poultry, seafood), dairy, canned and dry, produce, beverage, and specialty products from caviar to escargot to international).

Fort Collins, Colorado

Fresh out of school and eager to practice specialty agriculture, I lease land and grew specialty and heirloom fruits and vegetables for sale at farmer's markets and to restaurants.