PUBLIC HEAlTH INSTITUTE
OAKLAND, CA (Remote)
Program Associate III: October 2023-present
Policy Research Associate II: December 2022-October 2023
Policy Research Associate I: June 2020-December 2022
I analyze legislation and create educational materials to support internal advocacy efforts, public health professionals, and community organizations. I also provide cannabis-focused technical assistance to local, state, and federal regulatory agencies; our work with the North Carolina Department of Justice and their Racial Equity Taskforce resulted in a motion to decriminalize possession of cannabis (up to 1.5 ounces) and expunge certain cannabis offenses from criminal records. Additionally, I support multiple internal research projects and collaborations with partners including Kaiser Permanente.
Maryland University of INtegrative Health
Laurel, MD (remote)
EDUCATION CONSULTANT: October 2020-December 2020
I was contracted to develop multiple learning objects, including lectures, sideshows, assignments, and resource lists, for the University’s “Cannabis Dispensary Practices” (HRB 612) portion of their post-baccalaureate cannabis science program.
ASSOCIATION OF FOOD AND DRUG OFFICIALS
York, PA
Co-Chair of the cannabis committeE:June 2019-June 2020
I authored a "Cannabis Fact Sheet" and provided a regulatory framework used as the foundation for the AFDO "Model Hemp Code"
MARYLAND MEDICAL CANNABIS COMMISSION
Linthicum, MD
product safety analyst: April 2019-April 2020
I served as the cannabis subject matter expert at the Maryland Medical Cannabis Commission. My responsibilities included providing technical information to both regulatory officials and stakeholders, reviewing legislation from across the country, and helping to ensure medical cannabis products in Maryland were compliant. Initially, I worked as part of the Office of Policy and Government Affairs to develop a regulatory system for edible cannabis products. The regulations I co-authored were unanimously approved by the state-appointed commissioners in December 2019. I also reviewed new cannabis grower and processor applications to evaluate the businesses’ ability to support diversity internally, promote social justice for those most affected by the criminalization of cannabis, and empower females, ethnic minorities, and economically disadvantaged people to be a part of the cannabis industry. I transitioned to the Office of Scientific Support to help implement Maryland’s cannabis product regulations by developing guidance for stakeholders, research protocols, and educational materials. I evaluated new and existing cannabis products to determine if they are compliant with Maryland’s regulations and conducted random audits in the METRC cannabis track-and-trace system. Additionally, I created standardized submission forms (e.g. adverse event reporting form, complaint form), followed up with any reports of serious adverse events associated with medical cannabis, and conducted patient interviews when necessary.
Johns Hopkins Hospital; Department of Neurology
Baltimore, MD
RESEARCH COORDINATOR: February 2018-February 2020
I helped write a successful Investigational New Drug application and Institutional Review Board proposal to research the effects of ketamine on fatigue in people with multiple sclerosis, and am a contributing author on the associated manuscript. Additionally, I provided nutrition-related information for a grant application and research proposal to study of the effects of inadequate intake of tryptophan and/or ineffective metabolism of tryptophan in people with multiple sclerosis, including ways to utilize and analyze data from 24-hour diet recalls, food frequency questionnaires, and food diaries.
MARYLAND DEPARTMENT OF HEALTH; Office of food protection
Baltimore, MD
Intern: January 2019-March 2019
As part of my graduate program I completed a 320-hour internship over 8 weeks during which I conducted a landscape analysis of the United States, Washington D.C., and five U.S. Territories to identify how cannabis-infused food products are currently being regulated. I worked in conjunction with the Maryland Medical Cannabis Commission to identify the best practices applicable to cannabis products in Maryland. I then used my analysis as formative research to draft a model regulatory framework that combined Maryland’s current cannabis product regulations, best practices from other states, and applicable commercial food processor requirements. Additionally, I participated in state and federally contracted inspections of food processing plants in the greater Baltimore area.
Johns Hopkins school of public health; NUTRIENT LABORATORY
Baltimore, MD
GRADUATE RESEARCH ASSISTANT: February 2018-July 2018
I performed benchwork in the nutrient laboratory to support ongoing research projects, including a study to identify how prenatal nutrient intake affected the levels of inflammatory biomarkers in newborns.
Saint Francis Memorial Hospital
San Francisco, CA
DIET CLERK: June 2016-June 2017
I was responsible for ensuring all inpatients were appropriately fed. I edited patients' meal orders based on instructions from dietitians, nurses, and doctors to make sure they met the requirements of whichever therapeutic diet was in place. I was also the final accuracy checker on the tray assembly line, and performed foodservice duties like cooking when necessary.
Department of veterans affairs medical center
san Francisco, CA
Diet Aide (WG-4): August 2016-may 2017
My responsibilities included managing the nutrition office, performing final tray checks to make sure that all inpatients received the correct meals, and working with hospital staff to ensure our patients were taken care of. I also functioned as the acting supervisor, which included assigning staff to work in specific positions during a shift. This position required me to understand every single role in the kitchen, and fill in wherever may be necessary.
AJSOROOSH Consulting
San Jose, Ca
OWNER: November 2008-December 2015
My business was developed around food and cannabis. My experience as a restaurant chef helped me realize my detail-oriented nature. Rather than being pushed to cook food as quickly as possible, I preferred taking my time to ensure everything I made was of a consistent quality. I started slow by cooking private dinners and as I gained more experience I began catering larger parties. I enjoyed the challenge of having to create menus around the host's dietary needs. I also utilized my horticultural experience to grow medical cannabis and help my clients design and build home gardens. I eventually developed a medical cannabis product called MetaMilk®, which was sold in medical cannabis dispensaries throughout California. When I started working with cannabis the regulatory framework for this type of business was nonexistent. I developed my own Hazard Analysis and Critical Control Points (HACCP) plan and worked to standardize my manufacturing processes. I also helped new and struggling medical cannabis dispensaries by evaluating their operations. Starting a business required me to be an innovator. Managing my business taught me how to be a leader while still showing respect for those working with me. I formed relationships with clients and nurtured them over the years. Most importantly, I earned their trust.
SOUTH BAY HEALING CENTER (Currently airfield supply Co.)
San Jose, Ca
Instructor: april 2012-september 2015
I developed my own curriculum to teach people how to grow, process, and safely use cannabis for medical purposes. My class focused on defining photosynthesis, identifying limiting factors in the garden, and explaining how to facilitate optimal plant growth. Although plants initially derive their cellular energy currency from a different source than humans, ultimately they utilize many of the same metabolic pathways. I wanted my students to recognize the similarities between plant and human energy metabolism. I also covered soil microbiology and composting methods. I discussed different gardening products and what to avoid when growing plants for personal consumption. Students left my class with an understanding of fundamental gardening principles and the skills to implement them in their own lives.
PROCISION HYDROPONICS
Campbell, Ca
SALES ASSOCIATE/COMMERCIAL GARDENING ADVISOR: June 2011-June 2014
My main responsibility at Procision Hydroponics was to help customers understand how to grow plants intended for human consumption, most commonly cannabis. I provided insight as to what products we carried and which would be suitable to use. I also helped customers design and construct efficient gardening systems based on their given parameters and goals. Often times I would need to troubleshoot and solve problems a gardener was having. Working in this position forced me to become an expert on virtually every type of gardening system, fertilizer, and any given number of new products that were coming out on a regular basis. I was given many opportunities to test out these cutting edge products when suppliers wanted the store to stock them. It was my responsibility to give the owner feedback so he could make an informed decision about whether or not to carry a product. My most exciting project was helping a client develop an aquaponic system inside of a greenhouse which grew tropical fruits, including dwarf bananas and guavas, while also raising fish.
MICHI CATERING
Campbell, Ca
CHEF: August 2010-november 2013
During my time with Michi Catering I mainly worked weddings and large corporate events. I would usually manage a portable sushi bar and make rolls to order. Often times I encountered people with food allergies or special diets. I enjoyed getting creative and using unorthodox combinations of ingredients for those people. I prepped ingredients before an event, properly packaged items to be transported, and set up my station once we arrived at the venue. Because of my formal training in the culinary arts, I was given many different tasks during an event. As I gained more experience I was given the responsibility of managing other chefs. Often times we would serve multi-course meals to 100+ people. With that came many challenges, especially timing everything perfectly. One of the more difficult aspects of catering was ensuring that every plate was consistent, but due to my detail-oriented nature I excelled at it.
SANTA CRUZ HYDROPONICS
Santa Cruz, Ca
SALES ASSOCIATE: September 2008-November 2009
While I was studying horticultural science at Cabrillo College I participated in a work-study program. I was very interested in indoor food production, cutting edge cultivation techniques, and the idea of being able to grow seasonal produce year-round. I obtained a job at Santa Cruz Hydroponics. I learned a lot from my fellow employees, but even more by communicating with customers. I never ceased to be amazed by the ingenious ways people dealt with pests, mold, and other issues that arise when growing plants. Being that my main interest was growing food, I researched our products to see if they were safe to be used on plants intended for human consumption. I utilized the knowledge I gained at work and in my classes to help novice gardeners. Because of my excellent performance I was given the opportunity to work at multiple store locations. My communication skills greatly improved, especially my ability to discuss complex ideas. One thing I discovered to be true is every person you meet will know something that you don’t.
VIVA Primavera
Los Gatos, Ca
Cook/Cashier: August 2007-August 2008
I began working at Viva while attending culinary school. My first role in the restaurant was cooking in the station responsible for appetizers, pizzas, salads, and desserts. It was an extremely difficult position to be in because each of those items needs to be served at a specific time during a meal. During my year at Viva they opened a to-go restaurant next door. It was connected to the main restaurant and served many of the same dishes, but I was given the opportunity to help develop a new menu. After I graduated culinary school I continued to work there. I learned to function in a stressful and extremely demanding position while diversifying my communication skills. I enjoyed developing menu items and learned to use food cost calculations in a real life setting.
HIGH TECH BURRITO
Los Gatos, Ca
LINE COOK/CASHIER: September 2006-May 2007
I started out as a cashier and within a few weeks was promoted to line cook. I worked as part of a team preparing burritos; we each had our own role with specific responsibilities and I was trained in each station. My experience at High Tech Burrito showed me how to work as part of a single unit to achieve one common goal, quickly constructing a quality burrito.
MICHI SUSHI
Campbell, Ca
SUSHI CHEF/SERVER: April 2005-August 2006
This was my fist experience in the foodservice industry. I began as a host and server. I greeted and seated customers, took orders, served food, and bussed tables. When applying for this job my goal was to become a sushi chef. Although the owner was hesitant to train me because of my age, I was persistent and proved that I could handle the responsibility. I spent my free time behind the sushi bar performing medial tasks like cleaning fish, deveining shrimp, and making sushi rice until I was given more significant tasks like breaking down whole fish and prepping vegetables. I earned the privilege of being trained by a chef with 25 years of experience, and eventually achieved my goal of becoming a sushi chef. I worked my own station at the sushi bar, which involved communicating with customers and creating a great experience for them. One of the most difficult aspects of this job was preparing enough ingredients before lunch or dinner service to last me through my shift. If I ran out of something it would slow everyone else down. Another challenge was balancing the orders from my sushi bar with orders from the main dining area. This involved coordinating with my fellow sushi chefs as well as the wait staff. I learned how to work as part of a team, and realized what kind of responsibility comes with being a chef.