● Conceptualized and developed the company's vision and mission to promote open discussions about death, reduce stigma, and encourage better preparedness.● Designed and implemented innovative educational programs focusing on the therapeutic and medicinal properties of botanicals, catering to diverse audiences.● Spearheaded the sourcing and cultivation of high-quality botanical ingredients, ensuring sustainability and ethical practices in production.● Led product development efforts, creating a diverse range of botanical remedies and beauty products tailored to meet consumer needs and preferences.● Collaborated with local artisans and designers to create unique clothing and designs that facilitate conversations about death and end-of-life planning.● Established strategic partnerships with community organizations to expand outreach and impact.● Implemented effective marketing and branding strategies to promote awareness of the company's offerings and mission, resulting in increased visibility and customer engagement.

● Orchestrated daily operations of the production kitchen, optimizing workflow and coordinating schedules for maximum efficiency.● Implemented streamlined Standard Operating Procedures (SOPs) resulting in notable improvements in productivity and operational efficiency.● Led full-cycle talent acquisition process, including recruitment, hiring, onboarding, and scheduling, fostering a high-performing team environment.● Conducted quarterly performance evaluations, providing constructive feedback and development opportunities to team members, driving continuous improvement.● Managed end-to-end inventory and procurement process, while cultivating strategic partnerships with local suppliers to ensure timely and cost-effective sourcing.● Pioneered research-driven strategies, leading to the identification and integration of innovative sales channels, ultimately boosting revenue streams.

● Strategically planned and oversaw the operations of a 1.1 acre certified organic medicinal herb farm, leveraging sustainable farming techniques for optimal yield and environmental impact.● Spearheaded the entire production cycle, from cultivation to processing, marketing, and sales, resulting in the successful distribution of high-quality herbs and herbal products.● Conducted market research and innovated sales strategies, leading to the seamless integration of new revenue streams and increased profitability.● Authored educational materials and curated engaging farm-based herbalclasses, fostering an informative and interactive learning environment forparticipants.● Cultivated effective and efficient communication channels with clients andcollaborators, ensuring seamless coordination and satisfaction.● Developed comprehensive Standard Operating Procedures (SOPs) toenhance production efficiency and streamline farm management processes.

Blendily is a Skincare Kitchen located in the heart of busy Alberta Street in Portland, Oregon. Blendily creates a spectrum of handmade botanical products for self-care head-to-toe.We use fresh plants & flowers in our creations that we grow & gather ourselves, or source directly from farms & purveyors that honor the land that they cultivate.Our mission is to spread botanical magic and herbal wisdom.I oversee the production of all products that are made at Blendily while hand making most of the products myself by hand.

● Provided exceptional customer service by warmly greeting, seating, and attending to the needs of guests, ensuring a positive dining experience.● Managed incoming calls and efficiently operated the Point of Sale (POS) system, demonstrating proficiency in handling transactions and inquiries.● Played an integral role in restaurant renovations, contributing to the enhancement of the overall dining atmosphere and customer experience.● Facilitated the onboarding process for new team members, delivering comprehensive training to ensure a smooth transition into their roles.● Collaborated with management in developing and refining recipes, and actively participated in strategic marketing initiatives to boost brand visibility and customer engagement.

Completed all farm duties. Outreach. Restaurant sales coordination.

● Worked part time in the fall● Duties included but not limited to: planting fall crops, preparing beds for winter, harvesting vegetables, preparing vegetables for sale or storage, eviscerating turkeys

Developing curriculum. Teaching students from 1st though 4th grade basic gardening techniques and knowledge. Helping students to cultivate a personal relationship with plants and the natural world.

Green Corps is a program run by the Cleveland Botanical Gardens. Green Corps provides high school students with real world work experience; often Green Corps is the first job for many of our students. While working, students also receive garden based education, learning about how sustainably produced foods can help individuals, communities and the planet. Through Green Corps, staff and high school students run 5 small urban farms from seed to sale. While working with Green Corps I ran Fairfax farm, a half acre Urban Farm in Cleveland's East side neighborhood of Fairfax. Along with a crew assistant and 10 amazing inner city students we were able to grow and sell sustainably raised produce at conventional prices to the local Fairfax neighborhood as well as the greater Cleveland area. http://www.cbgarden.org/lets-learn/green-corps.aspx

- I worked on all aspects of this organic farm: from seed to sale. - Gained invaluable seeding and greenhouse experience. - Received great guidance as how to be a successful small scale family farmer.-I learned a great deal about small scale farming and community development in regards to farming in the High Country of North Carolina.

Performing all farm duties required. Assisting in some building and nursery projects.

Seven Meadows Farm: Mancos, Colorado - Planted, cultivated, harvested, weeded, canned, set up and sold produce at farmer’s market- Learned about permaculture, earth ships, small farmer’s rights and laws that hinder them - Worked in farm restaurant as hostess, server, buser, and dishwasher- Learned about local plants and traditions, planned and cultivated a medicinal plant garden

- Taught groups of all ages about the ecology at the wildlife refuge and general ecology- Led hour long tours through the various landscapes of the wildlife refuge- Trained new volunteers, welcomed and assisted visitors- Conducted outreach programs and biological surveys