Jack Locker Email & Phone Number

Williston, Vt, Us

Williston, Vt, Us

Richmond, Vermont

Work in farm fields and greenhouses, wash and pack produce, and cook with the most recent harvest. Learn to operate small equipment, set up irrigation, and harvest sensitive crops.

The course, The Fellowship for Restoration Ecologies and Cultures is part of a year long experience that trains students in a holistic, integrated approach to ecological restoration. In my role, I worked with a fellow undergraduate teaching assistant and Professor Cherie Morse to grade student assignments, safely transport students to field visits, and cultivate a healthy learning environment. I also assisted in the development and implementation of student-led restoration projects in the UVM-owned Natural Area, Carse Wetlands in Hinesburg, Vermont

Mad River Valley, Vermont

My primary responsibility was the physical removal (cutting, pulling, digging) of Itadori Knotweed (Reynoutria Japonica) alongside 7 other Rubenstein interns. In addition to this, I engaged in community engagement efforts in person at the Waitsfield farmers market and online with an op-ed I wrote reflecting on my experience working with Knotweed.

The focus of the course is to give students an opportunity to work in small groups on sustainability projects (green roof management, water recycling, net zero energy, sustainable transportation) for the Rubenstein school. My responsibilities as a TA include organizing class resources, facilitating project deliverables, coordinating guest speakers, and ensuring a healthy learning environment.

• Worked with UVM faculty, staff, and administration to develop a plan to achieve net zero energy building operations for the Rubenstein School of Environmental and Natural Resources• Developed a report and presentation to convey to UVM stakeholders the available options to achieve short term Net Zero Energy building operations

• Collaborated with Professors Zac Ispa-Landa, Laura Yayac, and four other teaching assistants to effectively deliver the inaugural offering of this course• Graded student assignments, designed meeting agendas for small group collaboration, and facilitated dialogue to foster a culture of belonging

• Engaged with waste management professionals to better understand what Vermonters should understand to limit the volume of waste deposited in landfills• Designed and conducted an in-person outreach program to connect Vermonters across the state with the resources needed to minimize and properly dispose of their waste

• Collaborated with Professor Laura Hill to assist in the instruction of the inaugural offering of this course• Worked with students to create a healthy learning environment while simultaneously ensuring the successful removal of invasives and planting of native floral species at the Burlington Intervale

I began working as a deli counter associate and was promoted to prep cook where I prepared simple to-go meals such as salads, chicken parm, macaroni, and many others. Sometimes I would aid bounce between the kitchen and deli where I would help customers make informed decisions about products and slice meat. I was given more responsibilities and was often part of the team that closed at the end of the day, we cleaned surfaces, swept, mopped, and prepared prep lists for the next day.

Williston, Vermont, United States

Two to three times a month I would collect water samples from landfills in New Hampshire under the supervision of a laboratory technician. Sometimes I would test these samples for their turbidity as I often performed metals turbidity tests of water samples in the laboratory. I cleaned glassware for experiments and put together kits with empty bottles that customers could use to collect samples on their own.

Williston, Vermont, United States

This job was pretty physically intensive as I spent most days on my hands and knees picking weeds out of mulch beds. I enjoyed the time I got to spend outside and it inspired me to begin thinking about how human landscapes could be designed to serve more of a function than being aesthetically pleasing.