Word: paddleford
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PAUL W. SCHNASE Twin Falls, Idaho Favorite Gals Sir: Two of my favorite "gals" made TIME [Dec. 28]: Grandma Moses, who causes the question to be asked, "Are you related to Grandma Moses?" (I'm somewhere on the family tree) ; the other - Clementine Paddleford, who keeps me behind the range from morning to night...
Such outbursts of approval as this one in the letters column of the New York Herald Tribune last week are not at all unusual for the Trib's Food Editor Clementine Paddleford. Her daily Trib columns and Sunday column in This Week (circ. 10,638,00) have brought in thousands of letters (one-third of them from men), and made her the best-known food editor in the U.S. "Nobody writes about food," says Claudius Philippe, food boss of Manhattan's Waldorf-Astoria Hotel, "with more enthusiasm and literary quality...
Columnist Paddleford. who can smell a food story behind any big news, toured England at coronation time ("Fluids are hissing, greases are sputtering . . . foods are en masse, the raw and the cooked awaiting the administering hands of the experts"), traveled to Fulton, Mo. in 1946 to hear Churchill's famous Iron Curtain speech (where she interviewed a grocer who said that there were so many dinners given in honor of the event that he sold "enough parsley to decorate the gymnasium"). One New Year's Day. she appropriately headed a column "Some Morning-After Cures" (samples: twelve dashes...
Wiggle in the Tail. Born on a farm in Kansas, she majored in journalism at Kansas State College, worked as a staffer on Farm & Fireside before going to the Trib 17 years ago. Ever since. Columnist Paddleford has been writing for the Trib six times a week, has never missed a working day, and now makes around $30,000 a year. Her hard-working day starts every morning at 5:30 a.m. when she makes out a daily schedule for herself, often beginning with an early-morning stop at the food markets. At her East Side Manhattan apartment (where...
Other food trends noted by Columnist Paddleford: the elimination of an appetizer at dinner parties ("It's no disgrace at all to serve dinner without a first course"); filling guests awaiting dinner with cold soup from a cocktail shaker; casserole dishes that "don't spoil if the crowd gets a little high...