What is your background and how did you become interested in the dairy/food industry? 
I was raised on a small dairy farm in Oneida County.  I did chores and milked both ends of the day from the age of 13 through commuting to Morrisville College for my AAS degree.  I went back to the farm full time after graduating from Cornell.  After we sold the cows I worked for Dairylea (now HP Hood) in Vernon as a lab tech before getting a job with NYS Ag&Markets.

What was your Cornell experience like? (i.e. coursework, dairy-related activities, internships, jobs, etc.)
My major was Animal Science because I had aspirations of being a vet.  I was a cocktail waitress and bartender at the Royal Palm Tavern in Collegetown (now sadly torn down for another student housing building).

What is your current role in the food industry, and how does it impact the dairy industry?
I am a Dairy Products Specialist 2- supervisor for Region 4 which is the North Country and some of the Mohawk Valley.  We work with new and existing dairy facilities to be sure they are producing a safe dairy product.  I really enjoy working with new plants- from first contact to getting their processing permit can take months or in many cases- years, and it is rewarding to see them succeed.  And I always enjoy getting back to see farms in the region- it makes me sad to see how many have gone out of business since I started with the state many years ago.

How did your Cornell training impact your career in the dairy/food industry?
Cornell can’t help but broaden your horizons.  I still attend trainings when they are available, and I have been an instructor at different Cornell dairy trainings both on campus and off.  The Dairy Extension team is an invaluable resource for me in all things food safety related.