As a member of the Web Development Team, I am able to assist the all volunteer-run organization in a complete rebuild and modernization of their web site. I am glad for the chance to contribute to their ongoing mission of providing immigration assistance to individuals and families in need.

Leading the Beer Brewing 101/Introductory class, I am able to provide students with a hands on education covering both all the practical mechanics for brewing their first beer, as well as an introduction to the fundamental scientific concepts. Each class is part lecture (described above), and part lab, where students gain the insight to their first beer by taking part in a batch being brewed from scratch during each class. Students are provided with samples of previous classes' work, and gain a sense of community from learning that their beer will itself be served to a future class.

During my time at No Particular Hours I was lucky enough to contribute to this (previously brick-and-mortar only) shop's web presence at the very beginning. That included developing and expanding the web content that was already there, launching the web store, integrating the online store's Square payment system with the new webstore's payment system - as well as generally helping out around the shop in the office however I could.

As an intern on the Consumer Web team, I am a member of the team that most directly controls, and relates to, the experience a given user can have while navigating across BlueApron.com. Through our system(s), the user submits their orders, and then it's our responsibility to hand off that data, accurately, to the teams that store and process that data - let alone the teams that enact it into the physical, tangible boxes of orders that a customer can receive at their house.

As an after-school program, The Coding Space operates independent locations as well as partnerships with schools throughout the New York City area. In these programs, students in elementary-through-high school are always mentored in a ratio of at most four students per teacher. The classes focus on computer programming languages like MIT's Scratch for beginners, all the way through fully functioning HTML/JavaScript/CSS pages for the advanced students.In my time I've mostly worked with younger students in Scratch, although the intermediary language (WoofJS, invented by The Coding Space) is extremely enticing and rewarding in its own right.

Aqua ViTea Kombucha was the first company I'd worked for that emphasized their technical achievements as an integral part of their product quality. Specifically, the company was proud to advertise that its kombucha is processed through a Flavourtech Spinning Cone Column to extract any alcohol produced during fermentation, resulting in an authentically nonalcoholic beverage (with a abv of <.5%), in addition to its healthful probiotics.As such the operation of that machine (in addition to the operation of tea brewing, inventory management, forklift manipulation, batch blending, and product checks) became an integral part of preparing the product for its final quality.

At the time I joined Citizen Cider the company was in the middle of an incredible expansion, one that started before I joined and continued after I left. As the company grew, we as operators were introduced to newer and more powerful equipment, including a Pall Cluster Filtration System an Alfa Laval Centrifuge, and an entire Juice Mill in a brand new (second) facility.As such, the cidermaking process changed from time to time while I was at the company, but the mission was always the same: delicious, shelf-stable cider, ready to go in time for orders to be filled.As my first production-oriented job, this company taught me a lot about intra-team communication and efficient workflow, in order to maximize production within working hours. The result was an incredibly tight-knit team of people working together with efficient crossover across tasks. It was an incredible crew to be a part of.

As the Beer Buyer on one side of a Beer&Brewing store, I learned how to keep an extremely close eye on the market, to see both what kinds of exotic and esoteric beers our customers would want to drink, or to make - or sometimes both. Mixed in to these responsibilities was the opportunity to immerse myself in the technical skills behind fermenting not only beer, but also other beverages (cider, kombucha, fruit-wine/honey-wine/"wine"-wine) and foods (yogurt, sauerkraut, cheese) - in order to helpfully aid customers on "the other side" of the store.Working in an active "hub" for a Corvallis Community (the town hosts a large club of avid homebrewers, as well as the Oregon State University programs for food- and fermentation-science, as well as agricultural/varietal research & development) gave me a chance to learn from certain customers while educating others, and occasionally even connecting one customer's in-store question with another customer's off-hand expertise. Overall, a very rewarding role to play.

As the founder and sole operator of my own backyard farm, I was able to push my skillset (and time management abilities) as far as I could, learning the basics of market evaluation, sourcing and (above all) resource management. The experience was incredibly rewarding, with deep connections within my community, and repeat customers consistently praising food I was able to produce for them.