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Belinda Harrison

Production Editor
New Mexico Bureau of Geology & Mineral Resources
New Mexico Institute of Mining & Technology
801 Leroy Place
Socorro NM 87801-4796
(575) 835-6333 fax

My position as Production Editor for the New Mexico Bureau of Geology and Mineral Resources allows me to use both my education and work experience. My daily duties include editing, design, layout, copyright and permissions, print management and various forms of bureau communication.

(See Curriculum Vitae)


My education includes a BS from NM Tech in Technical Communication with a minor in Geology, and an Associate Degree in Advertising and Design. My background includes website development, culinary instruction, temporary positions at NM Tech, and over ten years editing and writing at Sandia National Laboratory (SNL) as well as experience in the commercial printing industry as a graphic and production artist. My knowledge and experience in the process of producing technical materials from concept, development, and final publication is in-depth, dynamic and diverse. During my ten years at SNL I held an active Department of Energy (DOE) L clearance from 1998 to 9/2008.


Writing and editing

Design and layout


Website development and design (HTML)

Video Editing

Cooking Instruction


I enjoy hiking, traveling, and cooking.


NM Tech Alumni Tours Website - 2017 - Present

Developed itinerary, budget and website. A leader on a ten day tour for NMT Alumni

through the South Island in New Zealand. May 2018


Private culinary instruction - Socorro, NM - March 2017

Provided culinary instruction and a choice of dinner menus and recipes.

CHICOS Cooking Class - Socorro, NM - July 2016

Organized and provided culinary instruction to eight to twelve participants. Developed a

nutritious diabetic-friendly curriculum, recipes and budget for a UNM School of Medicine

research project on adolescent nutrition. The course duration was three weeks, two

days a week and three hours long and took place in the Socorro Community Kitchen. A

UNM medical student was present at each course and provided nutritional information

to the participants and acted as my assistant. Cooking was hands-on and in groups of

three to four. The results of the research project is in the publishing process as of May


Quillisascut Farmstead Cheese & School of the Domestic Arts - Rice, Washington

- July 2015

Organized and provided a workshop to twelve adults on cooking New Mexican

Christmas foods. The workshop was two days and four hours a day. Participants

prepared red chile, tamales, posole and enchiladas following my recipes.