4. The New York Times called her “the Nellie Bly of culinary journalism, a go-anywhere, taste-anything, ask-everything kind of reporter who traveled more than 50,000 miles a year in search of stories in a day when very few food editors strayed far from their desks.”
5. She was also a pilot, and flew a Piper Cub around the country to report on America’s many regional cuisines.
6. The prolific food writing disliked cooking for herself, and never personally tested recipes for her columns or books, leaving that to the New York Herald Tribune’s test kitchen.