Cathryn Haight

Photo of Cathryn Haight
Boston, MA
Trinity College, Columbia University
Creative Cooking Techniques, Restaurant Happenings, All Things Cheese
  • Cathryn has become a master of small-space cooking in her doll-sized studio apartment kitchen, and getting creative with little counter space is one of her favorite hobbies.
  • She was selected to speak on the digital editorial panel for the Columbia Publishing Course in summer 2022 as well as lead an editing exercise with the students.
  • She once tested out nearly a dozen bamboo steamers to find the best options for every kind of home cook.


Cathryn Haight is a food writer and editor originally from Boston. She's been on staff at SAVEUR, Dotdash Meredith, Christopher Kimball's Milk Street, and the Improper Bostonian. Her words have also appeared across Culture Trip, WBUR (Boston's NPR affiliate),, Edible Boston, and others. On the branded content side, she's written and edited pieces for Food & Wine, InStyle, AllRecipes, and Real Simple for clients such as Nespresso, Walmart, and Astral Tequila. When she's not writing about food (or eating it), she's penning pieces on books, art, travel, and other lifestyle topics. And on days away from her computer, she can easily be found at any museum, Greek restaurant, bookshop, or antique store within a 5-mile radius of her apartment. She's currently a contributor to a Boston travel guide set to be published in late 2023 through the UK branch of Penguin Random House, where she got the opportunity to write about her most treasured restaurant and bars in her native city.


Cathryn has a B.A. in Creative Writing with a minor in Russian Language from Trinity College as well as a certificate in Publishing from the Columbia Publishing Course.
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Stories By Cathryn Haight