Previously, Jenny worked as a Food Service Director in her hometown of Kalispell, Montana, where she strived to base her menus on scratch recipes using Montana’s main agricultural products, chiefly whole grains, lentils, locally sourced beef, and hearty produce including famous Flathead Lake apples and cherries. Working closely with FoodCorps service members and cooperative producers they created a financially viable local procurement program, which redirected over $200,000 annually toward Montana produced food (30% of their budget).

Collaboration with community partners such as the Center for Restorative Youth Justice, who maintains the six school gardens within the district, helped create a robust Farm to School program that Jenny believes will blossom even after she is gone. Jenny spoke at the 2014 National Farm to Cafeteria Conference on the subjects of incorporating local protein in school meals, and Emerging Leaders, where she shared how her education in Nutrition and Sustainable Food Systems led her to a career in school food.