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Food Editor Polly Paffilas

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I have been researching Polly Paffilas, the longtime food editor at the Akron Beacon Journal.

According to her obituary:
""Polly was one of the grand dames of journalism,' said her former longtime colleague Mickey Porter. "She'd tackle any kind of story."
Her newspaper career covered more than 45 years before she retired in 1987.

She and colleague Frances B. Murphey, who died in 1998, broke into the business as temporary hires through Manpower. When the staff was short in the newsroom during World War II, they were called in.

It was a male-dominated business when Miss Paffilas signed on in 1942, in the low-tech days of pencils, typewriters and hot metal type.

Hired at $23.50 a week as a clerk in the reference library, she tried to learn every job at the paper. She even learned how to operate the manual elevator.

Miss Paffilas became a cub reporter on the city desk. She later moved to the Woman's Department, where she became food writer, women's editor, and spent 10 years as the About Town columnist."

This is how Polly described her position in an article I found: "The newspaper food editor is the homemaker's best friend, mother confessor and mentor. Mrs. Jones calls us when she can't understand a recipe in a national magazine or when Graham Kerr talks about clarified butter. Mrs. Jones doesn't call the magazine or the TV station. She calls me."

Her recipe collection was donated to the Akron Public Library. Here is a link to the finding guide.

Our Article to be Published in Gastronomica

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Lance & I have been going over page proofs for our article. It's called "Food Fight: Accusations of Press Agentry: A Case for Ethics and the Development of the Association of Food Journalists." It will be in the Summer 2013 issues of Gastronomica: Journal of Food & Culture. It is a history of newspaper food pages and a case study of Peggy Daum & Ruth Gray's work.

In our paper, we explained:
"A regular part of these women’s sections were food pages. These sections were made thick with grocery store and kitchen product advertisements in the 1950s and 1960s. And the food editors had influence. According to a 1953 article in Time magazine: “In U.S. dailies, few staffers exert more direct influence on readers than the food editor; only the front page and the comics have a bigger readership. Last week 133 of these influential newshens (130) and newsmen (three) gathered at Chicago’s Drake Hotel for their tenth annual meeting.” In 1950, the journalism industry publication Editor & Publisher reported that the number of newspaper food editors had grown from 240 to 561 in one year. The reporter noted, “Hundreds of newspapers, which in the past have paid scant attention to the subject, are realizing the reader interest and the advertising revenue possibilities of food and are appointing qualified editors to turn out readable food pages.”

We concluded: " This research negates the criticisms of Sen. Moss and Karp in that it demonstrates it is incorrect history to believe the generalizations that the food sections and their editors were hostages of the food industry as late as the 1970s. Women food editors were already writing hard news with no advertiser influence before Moss’s claims. Furthermore, the women used the opportunity legitimize their profession by creating a journalism organization of their own that continues today.
The work of female journalists – especially those in the oft-ignored women’s pages – is worthy of continued study. While these women were accused of lacking ethics, a review of the work by Daum and Gray shows otherwise; they were actually operating under ethical practices. And, in the case of Daum, she was motivated to create an organization grounded in ethics to prove the critics of her profession wrong. In Summer 2011, the Bible for journalists, the Associated Press Stylebook, added a special section devoted to food reporting. According to a press release, the reason for the new section was: ““With all the cooking shows, blogs and magazines focusing on food, as well as growing interest in organic and locally sourced foods, our new food section feels timely and on trend,” said Colleen Newvine, product manager of the AP Stylebook. “With this new addition to the AP Stylebook, The Associated Press is proud to bring clarity to the writing that describes and informs the new food movement.” This statement negates all of the important work that was done by women in food journalism for decades.

Green Goddess Dressing History

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I recently read about food editor Judyrae Kruse retiring from the Herald, a newspaper in Everette, Washington. According to her retirement story:

"To read Judy's column is to read a diary of life in Snohomish County: Recipes for slow-cooker stew and make-ahead casseroles followed the school year. She shared an idea for dinner pulled from the pantry after a week of snow and ice. When the weather warmed, the recipes cooled: crisp salads and gelatin desserts, ideas for grilling.

Occasionally, without warning, a recipe would strike a chord. Who knew Snohomish County residents ate so much Green Goddess dressing? After a request, the deluge of recipes continued for months."

Green Goddess dressing has a long history. According to this history, the dressing goes back to the 1920s in San Francisco:

"The Green Goddess Dressing was created at the Palace Hotel in 1923 by Executive Chef Phillip Roemer. Chef Roemer created the dressing for a banquet held at the Palace. The event was honoring actor George Arliss who was the lead in William Archer’s hit play The Green Goddess."

In the 1965 version of her cookbook, Mary Meade's Magic Recipes, Chicago Tribune food editor Ruth Ellen Church included a recipe for Green Goddess Dressing (pg 271). She noted that it was good on seafood or greens.

In 2008, the New York Times ran an article about Jane Nickerson's 1948 recipe for Green Goddess dressing.

This 2010 article noted variations on the Green Goddess dressing in San Francisco area restaurants.

Roxcy Bolton, Gender & Naming Hurricanes

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This is the first week of the hurricane season and the potential names have been announced. The list includes male and female names. That wasn't always the case. Prior to the Women's Liberation Movement, hurricanes were only named for women.

Miami feminist Roxcy Bolton (pictured below) played a central role in changing the policy. She got tired of reading headlines about hurricanes with women's names destroying communities. Instead, she suggested that hurricanes be named for senators - since they like to name things after themselves.


Roxcy put up a significant fight with government officials. By 1979, the policy was changed to alternate women and men's names when it came to naming hurricanes. Here is a story that provides some background.

Roxcy was a friend of Miami Herald women's page editor Marie Anderson.

Gender & Restaurant Reviewing

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I loved this response published yesterday to a sexist 1961 letter from an university administrator.

It was written by journalist and novelist Phyllis Richman. She was the longtime food critic at the Washington Post.

This was the part that caught my eye, as she wrote about the mid-1970s: "I co-authored Washingtonian magazine’s restaurant guidebook on the promise that I’d replace the magazine’s critic when he retired. Instead, the editor chose a man who had written nary a restaurant review. I wasn’t really surprised. Besides, in the next year The Post hired me as its restaurant critic. I was the first woman to hold that job at the newspaper, and one of only a handful in newspapers and magazines around the country."

What is so fascinating is that food - including restaurant reviews - was pretty much exclusively women's news for decades - running in the women's pages.

That changed most visibly when Craig Claiborne was hired as the food editor at the New York Times in 1957. It was quite newsworthy as a "male first."

It made think about food writer Mimi Sheraton's memoir, Eating My Words. She wrote that when Claiborne (who took over from Jane Nickerson) left the newspaper in 1972, she and other female New York food writers were not considered as replacements: "Neither I nor any other female food writer I knew was given an interview for his job, no matter her credentials. (If any were interviewed, I still would like to hear about it.)"

Sheraton was eventually hired for the position but it is telling that after so much that women in food journalism were accomplishing, gender could still stand in the way in 1972.

To add to that story that Richman felt a first at her newspaper shows that in two decades, a female-dominated profession had flipped. I wonder if this is because a critic is expressing her/his opinion and that was what made it suddenly a more masculine field.



How the Tenure Process Can Marginalize Women in History

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This post was inspired by Heather Cox Richardson’s post yesterday about mothers in the academy. In addition to excellent points about motherhood, she offered a reminder of what women often bring to research as they sometimes look for new topics or at an issue in a different way.

In looking back post-tenure, it worries me that the requirements needed for tenure at an R-1 institution may lead to the marginalization of women in history. At my university, like many other schools, tenure means being a national expert – publishing in national journals. This means that research is largely about national figures, usually men. In fact, in what was intended to be helpful advice during my initial evaluation, an older male colleague asked if I had considered researching men.

My goal since becoming a researcher was to tell the stories of otherwise unknown women journalists – those in the women’s pages of newspapers. Luckily, I studied a few women that reached national stature, such as Dorothy Jurney, Carol Sutton, and Marjorie Paxson. But most of my research subjects were women who had more of a local appeal.

I did try to make arguments for women with a more regional appeal. For example, I sent out my manuscript about Arizona and California women’s page editor Maggie Savoy to a national journal. I had gone through archives, studied her work and interviewed those who knew her. The journal’s response was what I rather expected – the research was strong but Maggie did not have a national presence. It was rejected.

Ultimately the article was published in the California History Journal focusing on her work at the Los Angeles Times. It was the right fit for my article. The editor added information about Los Angeles I had not known and an archivist was incredibility helpful in adding visuals that would not have been printed in the national journal.

While lacking a national appeal, most of these women’s page editors were incredibly important to their communities. Flo Burge told the stories of maids in the hotels in Reno, Nevada. Aileen Ryan helped the fashion industry grow in Milwaukee, Wisconsin. Bobbi McCallum documented the difficulties of teen mothers forced to give away their babies in a home for pregnant teens in Seattle. Vivian Castleberry helped change the lives of women in Dallas, as Marie Anderson did in Miami, Florida.

Writing about these regionally important women (women's page journalists) means publishing in regional journals, which have the same rigor and peer review as national journals. Yet, under my tenure guidelines, regional journals count half as much as a national journal publication, which meant I would have to work twice as hard to tell the women’s stories. My research life would have been much easier if I had chosen to study Ben Bradlee.

I felt it was more important to tell the stories of untold women journalists, who built their communities behind the scenes and helped move society forward in cities across the country. And while each publication counted as half on the tenure list, the work to tell each woman’s story actually took more effort. These were people who were unlikely to leave behind papers or be part of oral history project so more time and work went into gathering and verifying information.

I hope that the increasing pressure to be a national expert does not lead to the marginalization of women in history. My life would have been easier if I had taken my colleague’s advice about studying male journalists. Yet, if I had, the stories of more than 20 women would not have been told. While I would do it over again, the system seems unfair. It rewards those who study big names (most likely to be male) and forces those who study regional figures (more likely to be women) to work twice as hard for the same reward.

Newspaper Recipes Live On

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The recipes of newspaper food editors have lived on into the internet age.

From online newspaper food sections to home cooks’ food blogs, requests for or examples of old recipes are available. In August of 2012, a reader from Miami Beach wrote to the Miami Herald and requested a recipe for a dessert called “Heavenly Hash” which included graham crackers and whipped cream. Another reader sent in a Herald clipping of a May 6, 1970 recipe written by Virginia Heffington, who was listed as “homemaking editor.” Heffington explained that the recipe was popular in the 1930s. She wrote: “Long years ago ladies had fun making what they called icebox desserts so they could show off their brand new refrigerators.”

German Potato Salad: Recipes & Community Identity

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When it comes to community and culinary identity, it is often the dish of a certain city that defines the people who live there.

For example, consider Milwaukee and German Potato Salad. According to Milwaukee Journal food editor Peggy Daum: “If you are making German potato salad, you already know how. The right way to make it is the way your mother and grandmother made it. You may argue about it with someone down the block, but you don’t call me.” (Dennis Getto, “Daum Retiring as Food Editor,” Milwaukee Journal, Feb. 17, 1988)

This was further proven when no recipe for the popular dish was included in The Best Cook on the Block Cookbook. The cookbook was a collection of recipes submitted by Milwaukee home cooks as part of a weekly column in the Milwaukee Journal.

Daum, who was born and raised in Milwaukee, shared a childhood story regarding the dish in the 1984 cookbook, Food Editors’ Hometown Cookbook. The book was a fundraiser for M.A.D.D.

According to Daum: “I was eleven or so before I knew that any other kind of potato salad existed. That’s when I saw an egg-and mayonnaise version at a Girl Scout potluck supper and said: “What funny potato salad. Unfortunately, I was speaking to the Scout whose mother had prepared it. I’ve learned to like a number of potato salads since, but German Potato Salad is still my favorite.” (pg 32)

The image above is my take on "Carol's Real German Potato Salad," from the Milwaukee Journal Sentinel's food section.

More About Jane Nickerson & Journalism History

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The creation of the 1950s New York food community likely began with Jane Nickerson at the New York Times. She was the first food editor at the newspaper, beginning in 1942. Over the years, she introduced James Beard to the A.P.’s Cecily Brownstone. Those two were often dinner companions along with Nickerson and her husband. It was Brownstone who introduced the New York food community to Irma S. Rombauer, author of the popular cookbook Joy of Cooking.

Later, it was Beard who introduced Julia Child to the food community. Yet, in another example of marginalization, Nickerson rarely get the credit in historical culinary stories. Instead, she has been overshadowed by the scholarship about Craig Claiborne, who followed her as food editor. In fact, she is often described as “retiring” from the New York newspaper. Instead, she took a few years off to raise her children and then returned to being a newspaper food editor in Florida.

Craig Claiborne certainly had a significant impact on food journalism, especially in the area of restaurant reviewing. While he has been lauded as the “Inventor of Food Journalism,” I would respectfully add that Nickerson had certainly laid the foundation at the New York Times during her 1942 to 1957 tenure. In 2003, former New York Times food journalist Molly O’Neill noted that Jane Nickerson was one of the first food journalists who applied ethics to her craft. O’Neill noted that there was news in a vast majority of the coverage of food. According to the New York Times index, of the 675 stories about food, 646 had a news hook. The percentage remained the same throughout the 1950s.

According to the Evan Jones’ book about James Beard, Epicurean Delight, Nickerson regularly went to dinner with her future husband, Alex Steinberg, Brownstone and Beard. Jones wrote: “They probed New York’s ethnic neighborhoods, titillating their palates and venting their curiosities about origins of recipes.” In a letter, Beard wrote to food writer Helen Evans Brown about Nickerson:

"Going to four parties for Jane this week. She leaves next week for Florida, and how we hate to see her go. She has done more for dignified food coverage than anyone. Everyone will miss her keenly, and I more than most, for she was a good friend and a most amusing person always."

Brand Names & Food Journalism

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In his industry article attacking food editors, Richard Karp wrote that he found four or five articles in The New York Times, out of the numerous articles he examined published over the course of a decade, included brand names in recipes. His accusation is that the use of the brand names was a form of advertising – a violation of journalism’s standards.

According to an academic study of newspaper food journalists, editors may have depended on public relations materials for information “they were not spoon-fed by business.” The study’s author noted that newspapers had policies that forbid the use of brand names in recipes. Instead, food editors had a list of generic terms use in place of the brand name. She wrote that while some food editors used photographs provided by food companies but made sure that it was not used in a way to promote the product. Other editors only used images from industry groups rather than a photo from a food company. One of the editors said she: “only uses public relations photographs that illustrates a general theme such as breads and cheeses. Those that pertain only to a particular recipe are thrown out.”

While the use of brand names was not a practice of typical journalism practice, there is culinary reason to do so. There are times when the use of a particular product impacts the taste of a dish. In their cookbook, At Blanchard’s Table, Melinda and Robert Blanchard include a specific name brand of mayonnaise although most ingredients are listed by a generic terms. They explained: “We don’t usually recommend many name brands, but when it comes to mayonnaise we always use Hellmann’s. The flavor is better and it has more body than other brands.”

In another example, Orlando Sentinel food editor Dorothy Chapman often collected the recipes from local restaurants, including those at Walt Disney World and Epcot Center. In one example from her cookbook A Taste of Florida, for Warm Artichoke Dip - pictured above from my kitchen, she included in the ingredient list: “dry Good Seasons Italian Dressing mix.” Rather than advertising, this is likely included to make the dish taste a certain way. There also was not likely a generic substitute for the ingredient.

Journalists use the Associated Press Stylebook as an industry-wide guide. It provides the recommended rules for use of language and the proper practices to eliminate opinion. There is an entry regarding brand name. It begins with the recommended: “When they are use, capitalize them.” Then the stylebook noted that brand names “normally should be used only if they are essential to a story.” In following that guide, it is expected that when a specific name brand ingredient was needed to make a dish turn out correctly, that name would be used in a recipe.

Indiana food journalist Ann Hamman– who earned a master’s degree in home economics from Purdue University – noted that it was the typical practice of food editors to ignore brand names unless there was a particular reason. She wrote of the recipes she received from food companies: "I do rewrite the recipes completely to comply with my own notion of what makes a recipe easy to follow. I use the brand name only when that is the only product I know of that will answer the purpose. (I would never think of saying to use a ‘tomato-based hot sauce;’ I say Tobasco.) Otherwise, I defy Karp or anyone else to say what brand-name product was called for in the original."

1960s Miami Herald Food Editor Lowis Carlton

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Yesterday, I came across a new food editor: Lowis Carlton. I discovered her name in a cookbook I recently bought, Famous Florida Recipes.

She had a bachelor's and master's degree in English from the University of Miami. She also had a bachelor's degree in home economics from Florida International University.

Like many of the top newspaper food editors of the 1950s and 1960s, she earned a Vesta Award and was a judge for the Pillsbury Bake-Off.

She appears to have been the Miami Herald food editor after Jeanne Voltz left for the Los Angeles Times in 1960.

By the late 1960s, the Miami Herald food editor was Virginia Heffington.

Importance of Women & Regional History

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I am in the middle of reviewing Eileen M. Wirth's book From Society Page to Front Page: Nebraska Women in Journalism for an Iowa history journal.

It is an important book and I enjoyed her closing messages:

"I had no idea how many women of achievement in journalism and other fields have been overlooked even in state and regional histories where they might be expected to appear." (p 163) Further, she wrote "We cannot understand the history of women in the United States unless we consider local and regional dimensions because family obligations have limited the geographic and career mobility of the vast majority of American women." (pg 164)

Her writing reminded me of my post blog about tenure requirements marginalizing women in history. As I wrote, focusing on local women's page editors meant that I would have to work twice as hard to get tenure. What made that even more difficult was that so many of the women were in Florida during the 1950s and 1960s - specific regional history.


So, to earn tenure, I published in the national journals and presented at national conferences. Yet, I also worked to develop my own regional specialty so the women's page editors of Florida would not be forgotten.

I did this by presenting at state history conferences, such as the Florida Conference of Historians and the Florida Historical Society Meetings. It was at these regional conferences that I told the stories of several unknown yet significant women in their communities: Gloria Biggs, Edee Greene, Bevereley Morales, Anne Rowe and Janet Chusmir. Two of these presentations ended up in the FCH's Annals: Journal of the Florida Conference of Historians.

I wrote a magazine article about the community of progressive Florida women's page editors.

In one of my favorite projects, I had Fort Lauderdale women's page editor Edee Greene's name added to an online history of radio in Central Florida. She had worked at WSUN before she was married.

I published two articles in the peer-reviewed Florida Historical Quarterly. One article about Miami Herald women's page editor Marie Anderson. Another was about Sen. Lori Wilson and the fight to pass the E.R.A. in Florida. Yet, under tenure guidelines, each of these is considered half of a publication.

None of the above activities were significant in my tenure packet. Instead, I had to get tenure so that I could truly specialize in the women who brought me to this state. We need to do a better job of explaining why regional women are worthy of study.

Top Food Editors: Day One & Ruth Ellen Church

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For the next 50 days, I will be blogging about a different newspaper food editor. Day one features Ruth Ellen Church, the longtime food editor at the Chicago Tribune.

These food editors tested recipes, reviewed restaurants and explained new products. They wrote about rations, consumer news and nutrition research. As technology changed how food was prepared, the food editors evaluated the ease and quality for her readers. This is how Church described her job in a 1955 survey as she supervised a staff of five home economics, a secretary and a kitchen assistant:

"We do most of our own food photographs, conduct a daily $5 favorite recipe competition, maintain a mail and telephone service to homemakers, scout for what’s new in the kitchen, test recipes and such. In addition, I write a daily and Sunday column, and supervise the publication of a number of supplements each year, notably the Thanksgiving and Christmas special sections."

Church (who often used the byline Mary Meade) was the food editor from 1936 to 1974. She graduated from Iowa State University in 1933 with a degree in food and nutrition journalism. She guided the development of The Tribune's test kitchen, one of the first at a newspaper, and in 1962 became the first American writing a regular wine column.

She won six Vesta Awards – the top recognition for food sections.

In 1948, Church introduced the recipe feature "Cake of the Week." Church was quoted: "My staff and I have known for a long time that women love cakes, but we were somewhat surprised at the popularity of this weekly cake presentation."

As proof, Church noted that 200 women called the newspaper on the day that the recipe for Orange Lemon Sunshine Cake appeared too blurry to read.

Church wrote numerous cookbooks during her 38 years at the newspaper. They reflect changes in gender roles, technology and trends in food. These were the ones that the New York Times mentioned in her obituary: "The Indispensable Guide for the Modern Cook" (1955), "The Burger Cookbook" (1967), "Entertaining With Wine" (1970) and "Mary Meade's Sausage Cookbook" (1967).

Top Food Editors: Day Two & Mary Hart

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The food column "Ask Mary" was written by "Mary Hart," although her last name wasn't Hart; it was Sorenson.

Sorenson wrote under the pen name "Mary Hart" when she went to work on the women's pages at the Minneapolis Tribune in 1945, after graduating from the the University of Minnesota. Her name then was Mary Engelhart, and the editors shortened it to Mary Hart, which they copyrighted. They planned to use that name for all the other women who, they assumed, would succeed her -- and each other -- every few years. (This was not unusual for the time.)

The editors assumed wrong. She stayed for 44 years and the column enjoyed an enduring popularity. A 1978 tabulation of mail received by Tribune columnists listed advice columnist Ann Landers, at 763 letters; "Hart" racked up 1,056 letters.

She was married to Franklin L. Sorensen Jr., who helped invent Instant Cream of Wheat.

It was one of the first instant cereals in the country, said his wife.''He was very proud of (his discovery) and so was I,'' Ms. Hart said, ''it cooked in a lot less time than regular Cream of Wheat and came along when women were wanting to spend less time in the kitchen.''

Top Food Editors: Day Three & Peggy Daum

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Day three of Top Food Editors features Milwaukee Journal women's page journalist: Peggy Daum. Peggy was a women’s page reporter in the 1950s and 1960s. She became the food editor of the section in 1968 and remained in the position for two decades.

Daum was a Milwaukee native who earned an undergraduate degree in journalism and a minor in home economics from the University of Arizona. She later earned a master's degree in journalism from Marquette University. Her thesis was a study of women's pages.

Barbara Dembski, the Milwaukee Journal's assistant managing editor of features, said Daum never abandoned her audience. She said of Daum: “Despite her national stature in food journalism, she never forgot who her section was for. She wrote it for the typical, salt-of-the-earth, best cook on the block.” She edited the cookbook, Best Cook on the Block Cookbook.

And those neighborhood cooks, her readers, regularly called her with questions about new dishes and in later years questions about new grocery store items like tofu or cilantro. Yet some Milwaukee recipes so defined the community that calls to the newspaper were not necessary. “If you are making German potato salad, you already know how,” Daum said in 1988. “The right way to make it is the way your mother and grandmother made it. You may argue about it with someone down the block, but you don’t call me.”

Peggy was the first president of the group that is now called the Association of Food Editors.

She died of a heart attack at age 57.

Top Food Editors: Day Four & Carol McCready Hartley

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Day 4 of Top Food Editor features Arizona food editor - Carol McCready Hartley.

Hartley graduated from Iowa State University with a Bachelor of Science degree in home economics, focusing on textiles. She was a member of Pi Beta Phi sorority. Her first job was in Chicago, at Carson Pirie Scott, the city's second largest department store, as a member of the Fashion Board, staging style shows throughout Chicago and North Shore suburbs.

She married Richard H. Voshall in 1955. The couple divorced in 1961. She moved from Chicago to Phoenix, Arizona in 1961, and went to work for Phoenix Newspapers, Inc., the following year. She became the first food editor of the afternoon paper, The Phoenix Gazette. Eventually the Food Section was among the largest in the country, up to 50 pages. At that time Phoenix was popular with food manufacturers as a test product city because it was relatively isolated population-wise.

Hartley won numerous Arizona Press Women awards, also National Press Women awards. She was Arizona judge of Fleischmann Yeast awards to deserving high school girls, Arizona judge for Junior Miss contest. In 1967 she was one of 25 national food editors in Redbook magazine.

Numerous years she won the top Vesta award for excellence in food writing.

In 1969 she was one of nine judges at the Pillsbury Bake-Off, her team of three drawing the new Refrigerated Division, and selecting the top winner. It involved rolling a marshmallow in melted butter, cinnamon and sugar, covering with a rolled Pillsbury Crescent roll, and baking it for an instant cinnamon bun. It was the start of "Pigs in Blankets", etc. using supermarket refrigerated dough.

She received "outstanding contribution"award in 1970 from Arizona Dietetic Association. The next year she was one of eight food editors invited to tour West Germany by the German Marketing Board for Agriculture. Also in 1971 she was one of ten food editors to tour Spain, hosted by the Spanish Green Olive Growers Co-Operative. In 1973 she was a guest of the Danish Consulate and Denmark Cheese Association, touring Danish food production. Also that year she hosted Tour of Netherlands and Germany, hosted by Lufthansa and American Express, open to Phoenix residents.

Hartley was a charter member of Arizona Home Economists in Business, also charter member of the Association of Food Journalists. In 1974 she was one of three national judges of Junior Miss Kraft Menu Contest. That year she was a judge at the National Pineapple Cooking Contest held in Honolulu at the Royal Hawaiian Hotel.

A favorite story about Hartley was repeated in her obituary: "Her mother was one of the four bridge playing Omaha friends whom Warren Buffett approached for a small seed money investment in his dream of a company, and she said no, as she thought he was too young at the time."

Top Food Editors: Day Five & Cecil Fleming

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Day five of Top Food Editors features Cecil Fleming who was a home economist and a journalist who worked for several newspapers in the 1950s and 1960s. She was married to Quentin Fleming.

Cecil Fleming graduated from the University of Washington. She was one of the several “Prudence Penneys” at the Detroit Times, prior to joining the Detroit Free-Press. She was the home economist who answered readers phone calls at the Free-Press.

According to food editor Kay Savage, Fleming: "knows why the jelly doesn't jell and why the meringue weeps."

She went on to the Los Angeles Times and became a food reporter, writing significant nutrition and consumer stories.

Top Food Editors: Day Six & Cecily Brownstone

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Day six of top newspaper food editors features Cecily Brownstone - the longtime food editor at the Associated Press. She had daily recipes and a weekly column from 1947 to 1986.

She was a close friend and confident of James Beard who spoke on the phone almost daily, at 8 a.m.

New York Times food columnist Molly O'Neil called Brownstone one of the "cornerstones of authentic cooking in New York."

Upon Brownstone's retirement, former New York Times Food Editor Jane Nickerson wrote: "Of syndicated food writers, she's been the most widely read."

Her papers are at the Fales Library at NYU. This images - from a dinner party at her brownstone - can be found in her papers.

Top Food Editors: Day Seven & Jane Nickerson

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Day seven of top newspaper food editors features Jane Nickerson - the first food editor of the New York Times.

In 1938, she graduated from the all-female Radcliffe College. The following year, she began her journalism career as an editorial assistant for the Ladies Home Journal. She moved on to the Saturday Evening Post before moving to New York City in 1942 to work at The New York Times. She left the newspaper in 1957 and was replaced by Craig Claiborne.

After raising four children, she wrote a cookbook and became the food editor at the Lakeland Ledger in 1972. She also reviewed restaurants for the newspaper.

Top Food Editors: Day Eight & Helen Dollaghan

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Day Eight of the Top Food Editors features Helen Dollaghan of the Denver Post.

Helen earned a journalism degree from the University of Denver. She was the food editor of the Denver Post from 1958 to 1993, after starting at the newspaper taking classified advertising. She tested recipes in her own kitchen. She was known for breaking ground with on-site food photography such as having photographs taken at the local Squaw Pass.

She became known for the recipe Apricot Brandy Chicken when some readers improvised and caused oven doors to be blown off. The cooks who'd had trouble admitted to modifying the recipe by adding extra brandy, then covering the casserole with foil - in essence, constructing a tiny bomb in the oven.

She was considered “one of the nation's experts on high-altitude cooking.” She wrote a cookbook and judged the Pillsbury Bake-Off. She was married to Cecil Dollaghan.
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