As we continue our tour of the literary life of topeka, we hear from the readership of 12 million people. For,ss clementina paddled devoteddle furred was tos paddleford was dedicated boutng, writing, and going a food. The name of the book is hometown at the tide. Clementina paddled paddleford. Clementina paddleford was a woman before her time. She knew at an early age that she wanted to be a journalist, but not an assistant journalist. She wanted to be a famous journalist. And she was in 1898 graduated with a degree in industrial journalism from Kansas State University in 1921, she knew that she would have to go to new york to become famous. She also knew that journalists. She alsow that knew that journalism was a mans world. That was going to be a big challenge during the 1920s. Clementine was head of the Home Development section of the christian herald. During this time, clementine developed throat she decided to go with the partial. During this time, it took her one year to learn how to speak. She decided she was going to do it and still from her bed while healing, she was still writing articles submitting them to magazines. She had such a way with pros. Salad as aed a greek sparkling emeralds. She did this because it made her memorable. To likele continued this. They like she was able to put a personal spin and to bring in the sights and smells of the food. Want to just focus on celebrities, she wanted to be able to get an ordinary person who cooked American Food that cooked the comfort food, the everyday food people eight and by doing that, she could allow her readers to go into someone may how, see how they made a certain dish. 1936, she developed a relationship with a louise davidson. She offered clementine a job to be the Food Marketing editor. Withthis job came a job business week magazine. On the weekend, on that sunday, she had an article in this week come a cool to todays parade. Agazine and she wrote about people and places she went and people she had interviewed and this kind of group and here we are in depression era of the 1930s and as we get out of the depression era, we are going into world war ii. So then clementine had become it wasventive because not always acceptable to everyone. She would cook she would try anything people asked her to eat. After the war, she was invited to go to france to see how the french were eating after world war ii. Editors, group of food she was the only female. Most women were at home taking care of their children or spouse or if they were lucky enough during the war to have a job, but after the war, the soldiers came back and most had to go back home and work in homes. And the women you never heard of women food writers. With this being a completely new aing for clementine as pioneer, paving the way for young journalists, especially food writers. On thew she had to stay ball so when she was in france, while all the men were out upnking it up and waking with a hangover, she was already checking out the food market and getting her columns written and sent back to new york. So she was able to beat all of the men to have her articles first. Ed clementine took her job seriously because she knew that not always hold the positions of journalism that men did to pave the way for other women and to become the famous food writer she wanted to be, she had to be serious and she had to buckle down and work hard and by doing this, she was able to become a wellknown and became a household name. Her readership grew into numbers of over 12 million. 12 million. Was 25,000 salary a year. In todays numbers, it is close to 300,000. Was inularity height 1953 when Time Magazine had declared her the bestknown food editor in the country. I believe she did revolutionize the way we talk about food and that is because she put the food out there for everybody to understand that food is betterng we need, it is when it is slow cooked, not of this fast food stuff. I think she would be appalled today to see the obesity in this country as far as all of the fast food places. When the frozen foods were coming into play, clementine was not very happy with that although she was changing with the times are self. She was herself. She was still trying to find the cooks and chefs who did things the slow way to try to keep it in a more traditional, healthy style. But because she had such a large following and she paved the way for some many people, people started looking at food differently and if you look at who of the food editors wrote articles before her, they would write a few lines and throw out a recipe but clementine is going to give you andhistory of that dish today, the chefs are traveling to Different Countries or cooking a certain dish like olivia does her italian dishes. And you have emeralds who does flay. Shes and bobby theyre still doing the same thing clementine was doing but theyre doing it on television. Common time was a food celebrity in her own right. She did everything leading up to a julia child could step into the limelight. People seem to not remember clementine even know she was such an influence of person that she was well known during her time and i believe that is because her editor at this week magazine when she had pneumonia had offered to buy her name to column alive in the magazine. E turned it down. All of her papers want to Kansas State University when she died and for all reasons, they had no archives. These papers went into storage and they did not come out of storage until 2001. I would like for people to know about clementine as a person who definitely was a pne