Master of Environmental Management Class of 2019
BS in Wildlife Conservation Biology/Applied Vertebrate Ecology
Main Professional Background: Assistant Preserve Manager to Phantom Canyon Preserve with The Nature Conservancy. Biological Science Technician with the Yosemite National Park. Environmental Science Educator with NatureBridge in Yosemite National Park. Biological Technician on the Aleutian Islands with the Island Conservation.
Initial Project Goal: Having worked and interacted with a variety of stakeholders and impassioned public, I’ve come to realize that in order to effectively conserve a landscape, one must build a landscape of trust and collaboration amongst the people who care about that area. Based on this understanding, my academic interests lie in collaborative conservation and the desire to develop effective management strategies for public lands adjacent to small mountain communities.
BA in Sociology
Main Professional Background: Helped developed Mountain Roots Community Garden Project. Also helped witness and collaborate during the planning process for the Van Tuyl Ranch. Has been helping Masters Gardeners at a juvenile delinquent holding facility.
Intial Project Goal: Qualitativestudy of community, school based, and privately-funded programs that lead to measurable results of community involvement in substantiality ecological activities promoting personal relationships with nature and the environment.
BS in Environmental Science
Main Professional Background: Intern with the Permaculture Research Institute of Australia. Peace Corps Volunteer in The Gambia. Professional Trail Crew Worker with the Adirondack Mountain Club.
Initial Project Goal: To work with Mountain Roots Food Project and learn more about sustainable agriculture and permaculture in the Gunnison Valley
BA in Sustainability Studies
Main Professional Background: Administrative Assistant and Financial Hub, Sodexo Campus Services, Steamboat Springs, CO. Government Service Account Coordinator VOIPLink inc, Carlsbad, CA
Initial Project Goal: Help a local nonprofit food bank in their development and expansion of their current programs. This would include the purchase and design of another space. The idea is to design a new facility not only to be able to expand their current food bank, but also to incorporate additional and new programs that would promote resiliency and fight against food insecurity and all of the issues that arise in a community because of it. Ideas for the space include a community garden and a commercial kitchen. This would allow the organization to store more donated food, offer healthy cooking classes, or host community meals.