Partner Engagement Specialist
Jeanette Reynolds is enthusiastic about community-led initiatives and collective impact for the greater good – a passion she developed early as an active volunteer in her youth, which inspired her to pursue a career in the mission-driven nonprofit field.
Jeanette has earned a BA in Communication from Randolph-Macon Woman’s College and a MA in Gender and Development from the Institute of Development Studies at the University of Sussex, where her thesis was supervised by Dr. Sarah Cook – former Director of the United Nations Research Institute for Social Development (UNRISD).
She served as a U.S. Peace Corps Volunteer in Fiji 2006-2008, where she helped residents of a housing project establish a parent-led education advocacy group, which continues to operate today. Prior to the Peace Corps, Jeanette shared her professional energies with Big Brothers Big Sisters and 4-H.
Before moving to San Antonio, Jeanette worked with St. Louis Earth Day, helping to increase the organization’s impact and visibility. As Programs and Communication Director, she was responsible for advancing its mission of cultivating environmental stewardship and engaging all sectors of the community in action to support a healthy and sustainable future. During this time, she contributed toward the development of a regional plan for sustainable development (OneSTL.org), funded by a $4.7 million Regional Sustainable Communities Planning Grant from the U.S. Department of Housing and Urban Development (HUD).
She most recently served as Director of Development for the listener-supported KRTU 91.7 FM, broadcasting from Trinity University, where her work resulted in an increase in fundraising from individual giving by 25%, and where she contributed toward a successful capital campaign to increase the radio station’s broadcast signal reach from 549 square miles to over 3,000.
Fun fact: Jeanette is a lifelong connoisseur of chips and salsa, and the combo often serves as her complete dinner. Currently, her favorite is Tio Mike’s Roasted Chile (hot), paired with Xochitl “thin & crispy” corn chips.