Christina Angell has a long history with food, nutrition and sustainability. She started cooking at a young age with her mother and the passion for food continued into her adult years. She received a Bachelors degree in Nutrition from Montana State University in 2006 which lead her to a job at the Bozeman Community Food Co-op. While managing the Central Kitchen at the Co-op, she decided to go back to MSU for a Masters degree in Sustainable Food Systems (a degree she finished in May 2012). This degree, along with her experience at the Co-op and some volunteer work on Three Hearts Farm lead her to develop a processing program for the Co-op, during the summer of 2013, in hopes to extend the availability of local produce in their foodservice to year-round. The program was seasonal at the Co-op due to company labor constraints but it proved to be something that both she and her business partner found beneficial which lead to the creation of Root Cellar Foods in August 2014. She currently is the Operation’s manager, purchaser and accountant for the business. On her “down time” she enjoys hiking, traveling and cooking with her husband and two dogs, Lilly and Henry.