Katrina is an interdisciplinary scientist researching inequality in food. She got her start in seafood in Prince Rupert (near Ketchikan) as an owner/operator of six fish restaurants that her family opened at fishing wharves, including Cafe New Orleans and Opa Sushi. FIshermen came to Katrina for help adapting to changes they were dealing with on the ocean (and looking to trade crab, salmon and octopus for sushi with her husband). Katrina is a rural planner (MSc) and earned a doctorate in sustainable seafood. She is known in the seafood sector for creating new opportunities for fish producers to make their businesses more durable in a food system that is pitting them against one another in a race to the bottom. She recently investigated the effects of consolidated purchasing power in the shrimp and tuna sectors. The findings showed that the major driver of modern slavery is in the market.