Dedicated to wildlife education and ecosystems of Earth.

There were more videos previously but as I was waiting for my new card to arrive I missed the billing cycle and Vimeo resets back to basic mode. Which deletes all data back to the beginning. The app does not warn you of that. Do not use Vimeo as an alternative to YouTube. After my one year subscription is over I will no longer use the app.

I RULE THE COSMOS.

My abstract art can be found on my Patreon www.patreon.com/MilahanWD or on my Facebook art page called Intuitus Rete. Inupload drawing videos to my account on YouTube called PhilosophersCorner and my Vimeo account called Bookshelf Fellowship. I also sell my drawings at PhilosophersCorner.etsy.comfb.me/PhilosophersC

A private paid membership food blog of my own collection of recipes and of my culinary reviews on Patreon. Recipes from all over the world and my own unique fusion are listed. A no fluff food blog that breaks it down in a minimalist fashion.

A Gaming channel via YouTube where I take on the latest in video games.

Member of the sponsoring program.

PhilosophersCorner.etsy.comfb.me/PhilosophersCApriori and Aposteriori Aesthetics. Art, candles, ceramics, apparel, soap and whittled wood sculptures. Specializing in folk art and artisan style soaps.

Belcampo is a butchery, farm, and a restaurant. Organic pasture raised meat. Belcampo Farms and Belcampo Butchery is certified by the California Certified Organic Farms (CCOF). Also Belcampo Farms and Butchery are certified by Animal Welfare Approved (AWA). All meat processed at Belcampo Butchery is also USDA inspected and approved. Belcampo values entail working smart, being customer centric, nourishing Co-workers and create a positive environment for all. Co-Founder & CEO Anya Fernald visits often, along with president Paul Carroll for updates and concerns. At the Larkspur Landing location it is a Farm-to-table dining and full animal butchery & grocery experience. I learn the names of regulars, make guests feel as if they are my only priority, go above and beyond the standard with great attention to detail. Belcampo's farm is at the base of Mount Shasta and stretches across 27,000 acres and 3 main properties. Low-stress animal handling practices are at the heart of the companies philosophy. The quality and flavor profile stem from the diverse range of grasses, legumes, and grains that the animals eat. Along with the standard of creating a full-circle ecosystem that regenerates on its own. The animals graze on natural pasture and are able to express natural herd and flock behavior. The cattle that are raised on the farm include Angus, Angus Cross, Angus/Hereford Cross, and Angus/Wagu Cross. The swine/pigs that Belcampo raises are Duroc, Berkshire, and Ossabaw Island Hog. The sheep varieties include pure breds and crosses of Katahdin, Navajo Churro, White and Black Headed Dorper, and St. Croix sheep. The poultry includes layering chickens such as Plymouth Rock, Phone Island Red, Black Australorp, and Brown Sex-links. Boilers include Cornish Cross, and Freedom Ranger. Turkeys are either White or Heritage. Duck and Geese are sold around the holidays. Belcampo has about 4-5 menus along with daily and week specials ex Bartenders Choice Cocktail, Butchers Choice Cut.

Sol Food 901 Lincoln Ave, San Rafael CA-Sept 22, 2017-March 27th 2018:Winner of Pacific Suns 2017 Best Dining After 10pm, 2017, 2018 Best Latin American Restaurant: I was a cashier, busser, expediter, food runner, gardener, and seater/host Maitre d'. Seating at this establishment is high paced, extremely complex and requires extreme customer service skills and detailed communication. The line for this establishment extends greatly down the block and is packed densely. It was my job to control all of it. I was involved with customers from when they started in the line, until they finished their meal. I would place orders on hold, fire them, then run them and buss the plate. I was everywhere and anywhere making sure the customers experience was at its peak. I was required to hit a sales average of $1,500 per hour which I met frequently. The co-owner Don Victor would spot check my performance at random moments throughout the day to make sure everything was in order. Seating at such a busy and packed place is a specialty position that is not given to just anyone nor is everyone capable of handling and controlling the customer flow. The seating/Maitre d' position is intensely highly focused and can induce stress and anxiety that will make many people buckle under such pressure. I am a person that the position did not break.

Half Day Cafe- 848 College Ave Kentfield CA 2015-Sept 17, 2017: Winner of Pacific Suns Best of Marin Brunch 2017, 2018: My duties were to run my food, take orders at the tables, pre-buss my tables and run my drinks if necessary. I was mainly a closing sever. The line for this establishment started forming at 7:30am, a half an hour before opening and was consistently packed until we took our last table at 2:30pm. Average 8 tables, including three four tops. Mistakes were highly scrutinized and I rarely made them. Accuracy of food orders was in high demand due to custom scrambles and egg style preferences.

Il Fornaio- 223 Corte Madera Town Center CA 2014-2015: Executive Chef Maurizio Mazzon: Elegant Private and Semi-private Dining: 22 Kitchens: Award-Winning Authentic Italian Cuisine I worked in the retail section, and on the weekends helped make drinks for the bartender if needed. The duties I had were to make salads, bag sandwiches, make holiday baskets, make fruit salads and parfaits and perform barista duties. I was given the award of Rookie of the Year in 2014 by the management team.

Ristorante Fabrizio- 455 Magnolia Ave, Larkspur CA 2011-2012: Fine Dining: Authentic Old-World Italian Cuisine: Owner Fabrizio Martinelli, Native of Lucca, Italy: I was a Host/Barista/Busser/Food Runner and if needed I would take orders (if servers were busy). I was in charge of doing inventory on wines, coffee and other condiments. I was also responsible for keeping the keys to the stock room and wine cellar. The owner Fabrizio also gave me the checks to go and pay the rent, and also to pay the flower shop and whatever else he needed. I also took to go orders. It was also my job to open the bottles of wine and pour it for the customers. I also took the dessert order and coffee/tea orders. At the end of every meal I had to serve port and biscotti to every table. I also made the espresso for the dessert called tiramisu. When the owner sold the business his manager Ricardo had asked me to return. That's how good of a worker I was.

Tomatina- 5800 Northgate Dr#138 San Rafael CA2009-2011: Modern Italian: Executive Chef Rogelio Jacinto: Signature Piadine Entree: I was a server but when certain staff was cut we would make our own drinks and buss our own tables, and on occasion seat our own people, and run our own food. I had closing duties, I worked both lunch and dinners. When large parties came I was always highly recommended to be the server. We had to memorize each dish and its ingredients (they even gave tests on the menu as well).

Taste of Rome-1000 Bridgeway, Sausalito CA 2008-2010: Local Hang Out Spot: Wood Fired Pizza: Counter Service: Lively Atmosphere: I was a Barista/Cashier/FoodRunner/Busser. A place that was jammed and packed to the brim! Service was fast and food was served piping hot. Swift teamwork was an essential. Knowing how to move within confined narrow people filled spaces effectively was a must. I worked directly with the owner Chamin, Sri Lanka native, who worked as an employee at the establishment when it was known as Cafe Trieste. He later bought it and renamed it Taste of Rome. I opened and closed the restaurant, which is a lot of responsibility and commitment that is not given to just anyone. I paid the live music bands, served wine, beer and took food orders. I also tipped out the kitchen staff and other front house staff members. If slow we would send someone home and perform their duty, or if super busy we would go and help out a struggling worker (ex: if too many tables were dirty we would quickly clean it and prepare it for a waiting customer). I also organized the bank deposit each night, and was given keys to the office (which is also where the wines were held). Idleness was not tolerated.

Cafe Tutti-12 El Portal st, Sausalito CA 2007-2009: Tourist Hot Spot: Ferry Rider Crowd Rushes: I was a Barista/Cashier, I worked lunch and dinner shifts, I took food orders at the counter, rang people up, served wine and beer, made cappuccinos and lattes etc. Occasionally during early lunch hours, if slow we would take orders at the table. I also was on closing shifts, performed side work and did closing duties. I worked side by side with the owner and founder nearly every day.

Poggio Trattoria- 777 Bridgeway, Sausalito CA 2008: I was a Barista/Cashier and a seasonal hire. I made all sorts of coffee beverages, I did latte art on each latte and cappuccino as required. As well as serving wine, beer and mimosas. I also did kitchen prep work such as cutting bread, cheese, tomatoes and Italian meats etc. In addition to that, I had to make the steel cut oatmeal, fresh orange juice and fruit salad. We also had to setup and take down morning set ups for the bar, buss our own tables and run our own food.

Pegasus Leather- 28 Princess st, Sausalito CA 2008: I was a seasonal hire, I helped customers try on fur coats, leather jackets, shoes, hats and jewelry. I also rang people up, cleaned around the store, restocked, and organized the display window. I was trusted to take care of products that cost thousands of dollars, and gained a deep understanding of hospitality and patience when dealing with high value potential customers.