Caroline is a freelance food and climate writer and Le Cordon Bleu-trained pastry chef based in Brooklyn. Her thing is climate cuisine. Her writing has appeared in outlets like The Guardian, Grist, and one5c, and her recipes have appeared in Bluedot Living Magazine, Grist, Coolbeans, and on brand sites. She writes the climate-friendly baking newsletter Pale Blue Tart, which will one day — pastry gods willing — be a collaborative cookbook with contributions from pastry chefs and bakers across America. She's also hosted a sustainable baking podcast, written a book on beef, and was the inaugural recipient of a writing residency sponsored by Leonardo DiCaprio's foundation Earth Alliance. Previously, she was chief of staff at Grist.