Kelsey completed her undergraduate degree at Evergreen State University with a B.S. in Biochemistry and a B.A. in Spanish. She interned in hospitals across South America as part of her studies, where she developed a passion for the connected issues of community health and food access.
Kelsey went on to earn her Masters in Food Systems from New York University, where she focused on how to reform food assistance programs to create long term food security.
Kelsey then attended Montana Dietetic Internship Program (MDI), through MSU to become a Registered Dietitian Nutritionist. She chose this program because of its focus on the sustainable food system within dietetic practice and because of Montana’s agricultural community.
Kelsey interned with LFRC during her dietitian studies, assisting in the launch of the Senior Dinner Pilot Program. Kelsey joined the LFRC team full time in June2017. Kelsey is thrilled to be a part of an organization whose vision is in line with her passion.