Why did you decide to go into this field? 

I’ve always known that I wanted to work in the environmental field because I want to participate in work that produces a tangible outcome with a team of dedicated and mindful individuals. I’ve been so lucky to find the CRCL team so early on in my career because everyone, especially those on the restoration team, shares similar passion and dedication to our work. I love working to help established industries become more sustainable; knowing how culturally significant the oyster is to Louisiana and being able to harness that significance is what makes this job so cool.

Why did you start working for CRCL? 

I started working at CRCL because I could tell that it was a space in which I could thrive. Being able to marry the environmental world with the restaurant industry is such a cool opportunity to engage with the Louisiana culture. The team at CRCL is so knowledgeable and driven that there is nothing we can’t do once we put our minds to it!

What is your favorite part of the job?

My favorite part of the job how easily our team tackles long days and busy weekends because we get along so well! Our schedule is often quite hectic but it’s never draining because of how much we enjoy working together. No matter how poor the conditions are during a restoration event, I know we will be able to come together afterwards and laugh it off. It makes the work that much more rewarding – doing awesome and meaningful work, with cool people, in beautiful landscapes. Couldn’t be better.

What do you enjoy doing in your spare time?

I spend my free time walking my dog, Willie, as well as going for bike rides around the city and trying new restaurants! To relax I like to stay up to date on new TV shows and get into various crafts – making plant hangers or painting.

What is your favorite seafood to eat?

Shrimp! Oysters used to be up there but are a bit too close to home these days. 🙂 Having grown up mostly vegetarian I understand how to appreciate certain culinary practices from afar.