Caroline Hatchett

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, she dug clams from the mud with her bare toes. Her work has been anthologized in Best American Food Writing 2023. As contributing editor for Plate magazine, she won a Jesse H. Neal Award for a feature about restaurants that stock NARCAN to reverse opioid overdoses.

Caroline graduated from the Grady College of Journalism at University of Georgia and traveled to Paris to study cooking at Le Cordon Bleu. For more than a decade, she covered restaurants as a microcosm of American culture—as a lens for understanding science, artistry, systems, economics, healthcare policy, sexism, intergenerational trauma. You name it.

Caroline lives in Manhattan, grew up in Baxley, Georgia (population 4,943). She writes a Substack, Cream of Caroline—a saucy allusion to life as one big casserole—where she chronicles romps through the wilderness, middle age, her creative process, and what she’s eating for dinner. You can find her on Instagram @hatchetteats and her writing portfolio at carolinehatchett.com.