• Deliver multi-course student-centered, culturally-responsive curricula for in-person, hybrid, and virtual platforms to over 100 students per year• Created original curriculum for Food and Nutrition class focused on fundamental of nutrition, sustainable and intentional eating, small and large-scale food production, food systems, food-related health issues, food insecurity, and food politics • Design engaging learning activities, assessments, and resources to enhance student learning outcomes while implementing best practices for accessibility and inclusive design in curriculum development• Evaluate and revise existing curriculum to improve effectiveness and relevance• Foster safe space for students to learn in an environment that values and models social justice and equity• Moderate student-led groups to encourage life-long learning (4-H Club, Cooking Club, Improv Club, School musical)• Lead professional development workshops and training sessions for educators regarding curriculum implementation and instructional strategies• Author weekly newsletter column focused on increasing teacher productivity and efficiency distributed school-wide to faculty members

• Collaborate with Director of Museum Operations to plan monthly community workshops at Vermilionville Living History Museum in Lafayette, LA• Develop and teach multi-hour workshops showcasing sustainable living practices and traditional art and culinary forms • Lead interactive and hands-on demonstrations during festival days and other museum events workshops on topics such as beekeeping, cheesemaking, fermentation, vermicomposting, and soapmaking• Workshops have included: "Making beeswax food wraps," "Soapmaking 101," "How to harvest honey," "Easy Fermented Beverages," "Beginning Cheesemaking: Mozzarella, Feta, and Ricotta," "Vermicomposting: How to compost with worms"• Contributed honey from my personal beehives for museum's version of traditionally-indigenous fermented beverage featured at the museum's annual Brew Ha-Ha Beer Festival in 2023

• Pitched stories to magazine editors and wrote and edited articles for online and print format of magazine focused on all aspects of cheesemaking, from production and consumption to distribution and marketing• Conducted in-person, telephone, and digital interviews with key players (farmers, cheese mongers, and cheesemakers) for added story depth and credibility• Worked closely with Editor-In-Chief to ensure copy is consistent with magazine direction, voice, and topics of interest• Formatted copy for magazine's Wordpress sitePublished work in print magazine:• Aug 2016, Cheese+ Issue: "Cherries"; "Blood Oranges." Short articles detailing which cheeses pair best with different preparations of both types of fruit.• April 2017, Cheese+ Issue: "Chickpeas." Short article detailing which cheeses pair best with different preparations of legume. Published work in online format:• culturecheesemag.com/author/mimi-delgizzi/

• Authored content for over 20 blog posts and articles featured in both print and online version of magazine focused on all aspects of cheesemaking, from production and consumption to distribution and marketing• Researched and compiled cheese-related news and summarized into social media posts daily• Conducted in-person, telephone, and digital interviews with key players (farmers, cheese mongers, and cheesemakers) for added story depth and credibility• Worked closely with Editor-In-Chief to ensure copy is consistent with magazine direction, voice, and topics of interest• Formatted content for online platforms like social media posts and magazine's Wordpress site• Created and scheduled content via Hootsuite for magazine’s social media presence via a variety of platforms (Instagram, Facebook, Twitter, YouTube• Promoted magazine’s online presence and increased social media engagement by 15% within five-month period• Developed educational video series for magazine’s YouTube channel titled “How To Talk Like A Cheese Pro” aimed at educating viewers on basic cheese terminology• Analyzed media campaigns to report issues with subscriber engagement and provide recommendations to increase consumer interaction• Participated in weekly cheese tastings to contribute updated tasting notes to magazine's online Cheese Library databasePublished work in web exclusive format:• culturecheesemag.com/author/mimi-delgizzi/Published work in both print and online format:• Autumn 2015—"Shop Talk: The Cheese Cave (Red Bank, NJ)"• Summer 2015—"Assaf Sheep: Coming to America"• Autumn 2015—"Farm Animal: Jersey Cows"

• Conceptualized and launched innovative programming for a small networking startup based in Lafayette, LA Promoted the mission to connect people via social events that encouraged communication and face-to-face interaction while decreasing technology-dependent socializing• Developed, strategized, and executed campaigns to promote upcoming events and programsand encourage community engagement including drafting press releases for a variety of media outlets• Coordinated multiple speed-dating events that attracted over 30 attendees per event• Collaborated with local businesses and community leaders to host events in downtown Lafayette to improve profitability of local economy

• Designed curriculum for 4-week children's cooking course for Lafayette-based kitchen, food, and cooking education company, and adapted lessons to different age groups• Focused curriculum to target basic knife skills, fruit and vegetable identification and tasting, child-friendly recipes to encourage children to try different foods• Empowered children in a kitchen environment and increased agency among children in early elementary and middle school age groups• Conducted pre- and post-assessment surveys to gather data on efficacy of 4-week course and knowledge acquisition among participants• Congregated post-course qualitative data (via surveys and interviews) to show an increase in basic cooking and knife skills, ability to identify fruits and vegetables, and knowledge of healthy eating habits among 100% of participants • Developed and executed marketing campaign for courses via digital and analog media outlets

• Proposed, developed, and instructed three-part course entitled “The Joy of Fermentation” to 30 adults in a continuing education setting

• Designed and pioneered nutrition curriculum and assessment methods for Tufts University's Fit4Life Program, a grant-funded, research-based wellness program for older adults aged 55+ funded by the Jean Mayer USDA Human Nutrition Research Center on Aging• Saw expansion of program from one community center to three centers across Boston, MA's diverse Cambridge and Somerville neighborhoods over a two-year period • Engaged members of local Councils on Aging in year-round healthy-aging and wellness education via 1:1 and small-group settings for both native English speakers and those with non-English language preference• Conducted needs assessments to identify participants at higher risk for comorbidities associated with aging • Performed nutritional and lifestyle assessments of older adults enrolled in the program • Developed curriculum to include engaging learning activities, assessments, and resources to enhance participant quality of life• Implemented and managed communications strategy for internal and external audiences at community center• Monitored and evaluated program via internal audits and external qualitative and quantitative methods to identify improvement opportunities • Assessed and tailored appropriate health education messages and curricula to meet diverse participant needs (e.g. language, accessibility, and literacy levels)• Gathered quantitative and qualitative data to inform program planning and quality improvement activities• Authored monthly newsletter content focused on healthy aging for distribution to over 100 Council on Aging community members• Launched a walking program and tracked an increase in exercise frequency among 40% of the Center’s population• Organized annual Health and Wellness Fair with over 30 vendors, attracting 150 participants, or 80% of the Center’s participants• With Exercise Manager, saw program participation rate and program retention rate double in over two years

• Set-up and managed the Boston pickup site of organic farm’s community supported agriculture (CSA) program• Designed layout of designated space to maximize efficiency of customer pickup • Frequently lifted more than 50lb. crates of seasonal produce • Interacted with CSA members and answered questions about weekly produce, recipes, and market logistics ensuring customer satisfaction

• Developed student-facing nutrition resources and health promotion materials for large, urban, technology-focused university serving over 3,500 students• Delivered nutrition education workshops to 200 student athletes throughout the year focused on sports nutrition, hydration, and general wellness• Implemented innovative campus-wide wellness and nutrition programming and events for undergraduate students • Planned initial stages of campus-wide communications strategy to increase sleep duration and quality among undergraduate architecture students • Managed and evaluated health communication strategies and messaging to inform best practice methods• Coordinated and executed focus groups to better understand needs of student audience• Wrote articles for wellness newsletter aimed at improving health of undergraduate students at large urban university settings

• Coordinated over 60 six-week nutrition and cooking education workshops for local service component of large nationally-recognized nonprofit serving multilingual SNAP-recipient families in and around Boston, MA• Facilitated monthly in-person and remote training sessions and was primary contact for over 75 program volunteers • Provided training on program, project, and curriculum implementation to key volunteer stakeholders • Developed and updated “Frequently Asked Questions” section of program’s website for volunteers using WordPress platform• Evaluated program efficacy via qualitative and quantitative methods (surveys, participant interviews, participant and volunteer focus groups)• Tracked and updated volunteer information using SalesForce database management system• Communicated with program volunteers post-workshop to solicit strategic improvement methods• Developed resources for volunteer training, including needs assessment, curriculum development, content specification, instructional design and development, implementation, and training evaluation• Developed and revised digital and print program curriculum materials and evaluated materials for clarity, consistency, and accessibility and to adherence to organizations brand guidelines• Adapted to work in a fast-paced environment and handled multiple projects simultaneously• Represented the organization at various speaking and educational engagements nationally and throughout Massachusetts, as well as at national and regional hunger- and food insecurity-focused conferences• Supported statewide expansion of program from metro Boston to western Massachusetts

• Instructed high school-level courses as an intradepartmental faculty member of a small parochial high school outside of Washington, DC; Courses taught include: English Language and Literature ; Beginning Italian; and Morality and Ethics• Developed summer College Admissions programming for senior students and parents• Coordinated logistics for and chaperoned summer study abroad trips for 30+ students in Summer 2008 and Summer 2009• Advanced the school’s mission of by providing high-level content and grade-level expertise with an attitude that reflected appreciation of diverse perspectives and a growth mindset• Actively monitored academic progress of approximately 150 students per year intervened as needed to facilitate optimal student learning • Provided substantive, motivating, personalized, timely, and constructive feedback for all student assignments• Communicated proactively and responsively with students, parents, counselors, staff, and administrators via email, phone, and any other necessary communication tools • Participated in school-wide events, meetings, and communications collaboratively and professionally with other faculty and staff, as well as professional development and self-assessment • Encouraged initiative and a sense of responsibility for learning in students by fostering an inclusive environment of support and belonging

• Served and successfully completed two-year AmeriCorps VISTA appointment with the University of Virginia's College Guide Program (now Virginia College Advising Program - VCAC) under the direction of Founder, Dr. Ncicole Hurd• Pioneered an innovative high school and community college advising program stationed at large urban community college serving over 75,000 students across multiple campuses outside of Washington, D.C.• Thrived in self-directed role helping to create programmatic goals and implementation of strategic plan for initial years of program• Coordinated over 40 workshops, lectures, and trips focused on the transfer admissions process for undergraduate community college students and counseling staff members; programming attracted over 300 students• Produced both digital and print-ready deliverables such as curricula, visual aids, marketing materials, emails and other communication products for a diverse student body• Analyzed and edited draft and final versions of written products with a focus on consistency, clarity, and conciseness of work • Assessed program materials for readability and translatability into Spanish, Portuguese, Vietnamese, and Mandarin• Advised over 200 undergraduate students on the transfer admission process via 1:1 and group sessions• Designed and taught student orientation courses on the transfer admission process to over 200 students• Increased admission to four-year schools by 14% among transfer students at Northern Virginia Community College's Annandale and Alexandria campuses• Organized tours to local colleges and universities for community college transfer students• Participated in quarterly program planning, peer training, and professional development at VCAC Headquarters in Charlottesville, VA• Attended regional and national conferences including the National College Advising Conference to promote the program and network with other higher education and non-profit professionals