Brigid Washington is a Trinidadian food writer who has covered a variety of topics, including Caribbean food and culture as it intersects with life in the United States. A graduate of the Culinary Institute of America, Washington is the author of the new memoir Salt, Sweat and Steam. Her writing has appeared in Bon Appetit, Food & Wine, Garden & Gun, Harper’s Bazaar, Southern Living, The New York Times, and a number of other publications. She serves as the vice chair of the journalism committee for the James Beard Foundation.