Caroline Saunders
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 has been republished in Salon, Wired, and Popular Science. Her recipes appear regularly in Bluedot Living Magazine. Caroline also 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.
Some recent writing
Vegan cheese that tastes like cheese? These startups may have cracked the code. (Grist)
The season is now for America's yummiest native fruit (Coolbeans)
7 Can't-Miss NYC Bakeries (Table Magazine)
Can there be delish desserts with less sugar? Absolutely, say these chefs (The Guardian)
Should you avoid palm oil? (one5c)
Saving the world is a piece of cake
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Some recent recipes
Spice-your-way croutons and perennial strawberry tart in Grist's downloadable climate-friendly cookbook
Chocolate-orange aquafaba mousse (Blue Dot Living Magazine)
PSL cheesecake (Coolbeans)
Chocolate-tahini crazy cake (Pale Blue Tart)
Ginger bend-and-snaps (Pale Blue Tart)
Recent press
Dishing up sustainability: A conversation with food writer Caroline Saunders (Helping Families Be Happy Podcast)
Dish it out: Can dessert help the climate? (Green Builder Media)
Can we bake our way out of oblivion? w/ Caroline Saunders, baker and writer of Pale Blue Tart (Reversing Climate Change Podcast)
How to give your home baking a climate-friendly makeover (Fix)
Will dessert survive the climate crisis? With Caroline Saunders of The Sustainable Baker (Reveresing Climate Change Podcast)
More projects
Fave bakes