Helen Dollaghan
- Dorothy Crandall, food editors, food history, food journalism, Grace Hartley, Helen Dollaghan, Jane Nickerson, Jeanne Voltz, Ruth Ellen Church
Highlighting Food Editors Grace Hartley, Dorothy Crandall & Helen Dollaghan
In 2104, I worked at promoting the stories of three food editors from my book The Food Section. Jane Nickerson, Jeanne Voltz and Ruth Ellen Church. Here is a Poynter post about them. In 2015, I plan to promote the stories of three more food editors: Grace Hartley, Dorothy Crandall & Helen Dollaghan. Grace Hartley was the food editor at the Atlanta Journal for decades. Grace Hartley had a home economics degree from the Georgia College for Women in Milledgeville – now Georgia College. Her first job was with a social service agency where, in the depth of the Depression, she taught social workers how to plan meals for families…
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Cookbook Dedications: Day One
Most of the newspaper food editors in my book, The Food Section, wrote cookbooks. Some of them (such as Ruth Ellen Church and Jeanne Voltz) wrote numerous cookbooks. One of my favorite parts of my research was reading the dedications in the cookbooks which gave me some insight into the women. This is the dedication from Denver food editor Helen Dollaghan’s Best Main Dishes: “For my husband, and in memory of my mother, Helen Neuer Dollaghan. Mom taught me how to cook, beginning with the basics of making gravy. Cecil, my husband, never complained when the gravy had a few lumps in it along the way.” I will be blogging…
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Tribute to Denver food editor Helen Dollaghan
I was so happy to learn that Denver food editor Helen Dollaghan has a meeting room named for her at the Denver Post. Helen is part of my book, The Food Section, out later this month and available for pre-order now.
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Food Studies Presentation: Ohio Food Editor History
- food editors, food history, food journalism, food section, Helen Dollaghan, women's history month, women's page history
Women’s History Month: Helen Dollaghan
Day seven of Women’s History Month 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…
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Food Studies Presentation: Ohio Food Editor History
- Ann Criswell, dorothy kincaid, Eleanor Ostman, food editors, food history, food journalism, Helen Dollaghan, Janet Beighle, Peggy Daum
Food Editors’ Favorites: Treasured Recipes
I found this 1983 book, Food Editors’ Favorites: Treasured Recipes, at the local Goodwill. It was a fundraising cookbook for Mothers Against Drunk Driving. Newspaper food editors from across the country contributed recipes. While my book looks at newspaper food journalism from 1942 through 1975, several of the food editors I studied are in this book. Milwaukee Journal food editor Peggy Daum: “This curry dip served with vegetables has become my price of admission to many friends’ parties.” (p 17) Plain Dealer food editor Janet Beighle French: “This antipasto has earned a permanent place at my annual Christmas bash – a snack buffet for about 100 people.” (p 27) Minneapolis…
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Top Food Editors: Day Eight & Helen Dollaghan
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…
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Food Studies Presentation: Ohio Food Editor History
