Carolina Reid considers her professional life to be at the intersection of chefs and farmers: beyond working in purchasing for Seattle Culinary Academy, she works in distribution for farmer-owned cooperatives and as a catering chef for WA- and OR-based festivals and events, and spends her summers on staff at Quillisascut Farm School in Rice, WA. She believes in and promotes food sovereignty, loves all things pickled, and actually does love to wash the dishes