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Caroline Hatchett on Muck Rack

Caroline Hatchett

Verified
(She/Her)
  • Food and Drinks Writer, Freelance
  • None, Freelance, Plate
  • None, Freelance , Food and Wine
  • None, Plate
  • None, StarChefs
  • None, Freelance, StarChefs
New York
As seen in: StarChefs, Bottom Line, CNN Travel, Heated, MSN, MSN Singapore, The New York Times, Yahoo Life, BBC, BBC Travel, Buy Side WSJ and
Covers:  Restaurant Industry, Food, Wine, Cocktails, Ecology, Labor, Mental Health
Doesn't Cover: Holidays, CPGs, Food Festivals

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Caroline Hatchett’s Biography

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Carline Hatchett is a freelance journalist whose writing appears in The New York Times, The Washington Post, The Bitter Southerner, Garden & Gun, Food & Wine, Robb Report, Town & Country, and more. Her favorite stories weave together ecology, labor, politics, and eating.

Caroline has been twice nominated for James Beard Journalism Awards. To report those stories, she camped out at the University of Florida Smathers Library to read 40 years of turpentine industry manuals. In the Outer Banks, sh…

Caroline Hatchett’s Journalist Portfolio

Florida's Hot Spot for the Crocodile's Comeback Is...a Nuclear Power Plant?

Florida's Hot Spot for the Crocodile's Comeback Is...a Nuclear Power Plant?

A banner year for hatchlings, thanks in large part to an unlikely ally

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This Spicy Clam Chowder Is St. Augustine’s Best-Kept Secret

This Spicy Clam Chowder Is St. Augustine’s Best-Kept Secret

Mary Ellen Masters and her crew serve Florida history, with a fiery kick, at the St. Ambrose Spring Fair.

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Clam South

Clam South

Hold our beer, oysters. We’re exploring Southern clam culture, from Virginia to Florida.

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Casseroles made and missed: Why so many obituaries honor this treasured dish

Casseroles made and missed: Why so many obituaries honor this treasured dish

The obituaries mentioning a deceased person's "famous" casserole hint at what we lost: shared meals and the p…

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Why Fine Dining Made a Comeback at This Year's Oscars of the Food World

Why Fine Dining Made a Comeback at This Year's Oscars of the Food World

Fine dining used to dominate the Oscars of the food world, yet more casual fare has risen of late. But this y…

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The flawless biscuit that took years to master

The flawless biscuit that took years to master

Acclaimed musician Rhiannon Giddens spent years perfecting a flawless recipe for the iconic Southern food. No…

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Articles

Is the World Cup ranch craze real or hype? Original

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By Caroline Hatchett Verified
| BBC Travel Verified
Getty Images (Credit: Getty Images) This creamy, herby salad cream has existed overseas for decades and visitors to the US are now allegedly shipping cartons of it home. But is there any truth to the reports? Kev Footitt of Gainsborough, England, was in Dallas, Texas for the World Cup, when his server suggested he dip his chicken strips into ranch dressing. "I gave it a bash, and it was to die for," he said.
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Steeped in History

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By Caroline Hatchett Verified, Amelia Schwartz Verified, Greg Dupree
| Food & Wine Verified
WHERE I COME FROM on the coastal plains of Georgia, we drink tea. The sweet and iced are implied. You trust that your neighbor, the local meat-and-three, and the ladies at the church know just how much sugar to add. According to Robert F. Moss, contributing editor for Southern Living, sweet tea is a relatively modern phenomenon in the South. Despite its association with the region, sweet tea did not originate there but rather acclimated over time.
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The Only Sweet Tea Recipe You Need

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By Caroline Hatchett Verified
| Food & Wine Verified
Sweet tea is synonymous with the Southern United States, but it did not originate there. Iced tea began to appear in American newspapers in the mid-19th century. Ice, which at the time had to be harvested from frozen lakes, was a luxury. And iced tea, mostly green and often sweetened, was the summer drink of the Northeast. The first recorded recipe for sweet tea appeared in the historic cookbook Housekeeping in Old Virginia by Marion Cabell Tyree in 1879.
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