Caroline's passion to build a better future for the food system, climate, and media has taken her some extremely interesting places – from the Seattle offices of the climate newsroom Grist, where she built the operations and strategy to help it scale up in size and impact; to the cattle ranches of the mid-Atlantic and Pacific Northwest, where she co-wrote a book on regenerative ranching; to Brooklyn, where she's now running the national youth journalism training and publishing programs at the Students United News Network. Her writing – mostly on the intersection of food, cooking, and climate change – has appeared widely in outlets like The Guardian, Grist, SAVEUR and USA Today and has been syndicated in Popular Science, Salon, WIRED, and more. Caroline has a bachelor of arts from Vanderbilt University (where she's recently co-developed multiple science journalism courses) and a pastry degree from Le Cordon Bleu Paris (where she learned she adores pithiviers but hates baba au rhum).