I revamped the training sessions for the Summer Food Service Program (SFSP) in Washington, D.C., by tailoring content for new and returning partners and introducing interactive elements like a Jeopardy-style game. These improvements made the sessions more engaging and informative, enhancing the experience for all participants.

Towards to end of my matriculation at CUNY School of Public Health, I contributed to a participatory oral history project called Public Health Education Now.

I wrote this health analysis for one of my favorite courses in graduate school - Community Organizing to Advance Health and Social Justice - because I wanted to explore how food justice intersects with abolition, particularly focusing on the inadequate and inhumane food systems within U.S. prisons and jails. Inspired by my own interests and by the American Public Health Association’s (APHA) 2020 statement advocating for the abolition of carceral systems in response to the COVID-19 pandemic.

This assignment was for my graduate school course Food Policy based on the policy brief I wrote about SNAP and section 115.

The policy briefs linked were developed as part of my graduate course on Food Policy, one of my favorite subjects. In these briefs, I focused on two critical intersections of food justice that are especially meaningful to me: abolition and the rights of food service workers.

In my personal life, I prioritize wellness, nourishing meals, and meaningful time with myself and my family. I often take on the role of travel planner because of my love for both organizing and exploring new destinations. These activities allow me to show my family how much I value our time together and create lasting memories.

In my role as a Program Specialist at the Office of the State Superintendent of Education, I developed and led a project to reduce food waste in the USDA Summer Food Service Program (SFSP) in Washington, DC.

After moving to New York and before securing employment or starting graduate school, I pursued a Teaching English as a Foreign Language (TEFL) certification to make productive use of my time. This certification required 170 hours of coursework and 20 hours of teaching experience.

After receiving numerous inquiries about the Campus Pantry program, I took the initiative to ensure it was prominently featured on our organization’s website.