Making jewelry out of locally sourced produce.

In my role as Senior Farming and Food Enterprise (FFE) Coordinator I oversee farming and food enterprise programs in IRC’s Food Security and Community Health (FSCH) Department of the San Diego Regional Office. FFE programs are comprised of: 1) the Refugee Farming Program and 2) the MAKE Kitchen. I also oversee client programming and site management of several off-site locations including but not limited to: growing space for refugee farmers at two community gardens and a 1/4-acre urban incubator farm, a commercial kitchen (beginning late 2015), sourcing and delivery infrastructure of MAKE Kitchen products (beginning late 2015). I also oversee our El Cajon Farmers' Market and Fresh Fund program (a farmers market incentive program), and lead the IRC’s Community Agriculture Planning Project (CAPP) which provides technical assistance to local community agriculture efforts through the San Diego region. In collaboration with the Senior Program Manager, I assist in the evaluation, fundraising, and planning of new programs and projects to continually advance the vision of the IRC.

My primary role is to manage the Community Agriculture Planning Project (CAPP) which consists of 7 community-based teams across 6 jurisdiction. We work in collaboration with partners on urban agricultural policy and regulations. The overarching goal is to improve San Diego’s food system through significant increases in local food consumption through structural changes, such as local land use policy, farmers' market policy, healthy retail policy, and more.Other activities:- Farm Team Lead: Help guide the farm team in all programmatic areas including farmer training, curriculum development, technical assistance, and land access support. - New Roots Food Hub: Manage operations including wholesale sales and CSA. - Support other program activities as needed.Previous Projects:- Farm-to-Institution: Coordinated a cohort of six schools and two hospitals to provide technical assistance and one-on-one support to help them improve their procurement policies, logistics and form relationships with local growers in order to increase local food purchasing.

Adjunct faculty in the Sustainable Urban Agriculture (AGRI) Program. Courses taught:AGRI130, Agriculture Direct Marketing Internship: This course provides theory and practice in the direct marketing of fresh produce by way of community supported agriculture (CSA) and farmers’ markets. Classroom time provides an introduction to the marketing options available to small urban farmers and to the business planning process. Students learn to harvest and prepare produce for sale, and gain hands-on experience managing the campus’ weekly farm stand and CSA program. This course is intended for students who plan to complete the Urban Farming Certificate of Achievement. It is also intended for urban agriculture students interested in learning direct marketing of farm products or running a related business.AGRI270, Work Experience in Sustainable Urban Agriculture: A program of on-the-job learning experiences for students employed in a job related to an occupationally oriented major for which no work experience course is offered.

Responsibilities:• Manage the Sustainable Urban Agriculture (AGRI) Program, an academic program consisting of five certificate options and an A.A. degree. Direct all aspects of program including curriculum development, AGRI faculty support, coordination of on-farm course activities, management of community internship partnerships, and student support.• Manage the 1-acre urban farm and associated staff. Direct all aspects of farm and related activities including: management of CSA, farm stand, farm-to-cafeteria sales, and all other direct marketing sales; development, management and/or participation in collaborative programs and initiatives on campus and with community partners; staff selection and evaluation; budgeting; fundraising; strategic planning; advisory committee facilitation; and marketing.• Administer an $86,000 annual operating budget and supervise four staff members and one professional intern.• Act as liaison between the farm/AGRI Program, and the campus and school district.• Act as representative of the farm/AGRI Program in the community and at events.

- Managing and developing farmer relationships- Produce menu development- Program development and management- Marketing, social media, customer support

• Program development and facilitation on projects including: Rethinking School Lunch NM, Finance for Food NM, Growing Local Workshop Series, NM Veteran Farmer Project, Food Day NM, Local Food Month NM, and the Central New Mexico LandLink program.• Event planning: 4th Annual Food Festival and Field Day.• Planning and facilitation of monthly public meetings focused on local food and farming topics.• Monthly newsletter development, including design, editing, and authoring of articles.• Management of social media and web-based marketing and outreach.• Survey development, dissemination and assessment for multiple projects.• Development of written content for NMSiteSearch website.

Course: Food Systems Planning in New Mexico• Created syllabus from scratch including readings, activities and all assignments.• Organized guest lecturers.• Facilitated site visits to a local farm, community gardens and campus food cooperative.• Other duties included: student advisement, grading.

• Event Planning: Including two alumni/student mixers at the School or Architecture and Planning.• Development of social media campaigns and co-developer of program’s website.• Document management and organization, including the development of a resource room for the Community and Regional Planning Program.

Professor Tema Milstein• Assisted with planning and facilitation of site visits around Albuquerque.• Assisted with development of reading list & resource list.• Developed website for Lobo Gardens program: http://unmlobogardens.wordpress.com/

Interior Designer

Interior Design, Cabinet Design