Long before Irma Rombauer became a household name, she was an everywoman of the early 1900’s living in St. Louis, Missouri with her husband and two children. As the wife of an attorney who had political aspirations, Irma was actively involved in the social scene of St. Louis, a well-connected member of various clubs and organizations and a fun hostess of house parties and local events.
When the stock market crashed and her husband tragically committed suicide as a result, the rosy colors of Irma’s St. Louis lifestyle suddenly took on a whole new shade. Without much money in savings, Irma, now in her early 50’s, had to quickly figure out what to do. Most importantly, she had to figure out how to survive on her own and care for her family, as a single woman, after thirty years of marriage.
While the Great Depression was a very hard time financially for families around the country, it was also a very creative period in home cooking. As everyone struggled to survive and to feed their families, barriers started breaking down as far as people’s pre-conceived notions of kitchen work and culinary skills. The wealthy could no longer afford kitchen staff and therefore had to start cooking for themselves. The middle class no longer had the same budget for groceries and had to learn how to cook more frugally. And the lower class had to stretch their meager food supplies even further. That meant a whole wave of new cooks were beginning to emerge. Cooks who needed answers on how to do new things whether it was learning basic skills, innovative recipes or new techniques.
Irma saw an opportunity here in this great depression of both her own and the country’s. Americans needed a practical, instructive cookbook that offered good nutritional food for all budgets and all skill levels. Assume nothing, teach everything and most importantly find the joy, those were the thoughts ruminating in Irma’s mind. This cookbook idea seemed especially relevant after a fellow St Louisan published a cookbook in 1929 featuring all sorts of expensive ingredients and decadent dishes – a notion that seemed totally inappropriate to Irma for both the time and the town.
The funny thing about Irma though at this point in her life, was that she wasn’t exactly known for her cooking. Her parties with her husband in the past had been memorable – not for the food but for the atmosphere. While Irma herself was a dynamic hostess and an interesting, intelligent conversationalist, what she served was overshadowed by her charming personality. People didn’t come away from Irma’s kitchen raving about her food but instead raving about Irma. So the very idea that Irma would embark, could embark, on writing a cookbook, as just a sort-of-okay meal maker, was a great surprise to everyone who knew her. But none of that mattered. Irma had a plan in mind that was going to turn her kitchen from dull to delicious.
Because she was so well connected and knew a lot of people in her community, Irma started collecting recipes from her friends and their families. Recipes that were proven hand-me-downs, time-honored and beloved. Once gathered, she went home and tested each recipe herself… adapting, tweaking, altering and omitting along the way if needed. When a satisfactory bundle of approved recipes emerged that suited her taste, she organized them into book form, named it The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat and had 3,000 copies printed up by a local print shop. Tah-dah, the Joy of Cooking was born.
Irma mailed out copies of the cookbook from home and handled publicity and sales campaigns herself, enthusiastically spreading the joy of Joy. The rest is cooking history. Bobbs-Merrill picked up professional publishing of the book in 1936 with the debut of the second edition. Irma became a trusted authority known for her reliable recipes and engaging writing style. And the book went on to sell 18 million copies across eight updated editions. Covering everything from how to skin a squirrel to how to make a souffle, Joy of Cooking raised a nation of home cooks (18 million of them!) by assuming nothing, teaching everything and finding the joy.
That is a wonderful contribution to the American food scene. At a time when women could have felt marginalized by their roles as domestic cooks, Irma made cooking exciting and delicious and easily attainable. Her cookbooks turned into confidence and that confidence radiated into all other aspects of life. Rumor has it that a new addition is scheduled for publication in 2019, edited and updated by the Rombauer family, who have faithfully handled the cookbook and its revisions since Irma’s death in 1962. Thanks to Irma’s children and her grandchildren, they have made the Joy of Cooking a record holder as the oldest cookbook in history that is still maintained by one family. A legacy that hopefully will keep Irma in our kitchens for another 80 years.
Cheers to the Rombauer family and to Irma, in particular, who would have celebrated her 141st birthday today, and cheers to always finding the joy in both good times and bad.
Looking for your own vintage edition of Joy Of Cooking? Find two ediions currently available in the shop – one from 1967 here and one from 1975 here. And if you missed the previous blog post, catch up with a recipe for Irma’s Plum Cake Cockaigne here.
In Sweden, in 1939, as Nazi troops began their invasion of Norway, a young American journalist staying in Stockholm began delivering eyewitness accounts of the historic event. She was 28 years old and the only correspondent in that section of the world broadcasting live stories for CBS Radio. Her name was Betty Wason and her vantage point was intimate. Her reports were well-written, authentic and timely in the transmission of details. She was brave, dedicated and determined, eventually getting close to Nazi troops in Norway in order to tell the stories of wounded British soldiers and all that they had seen. She was a woman alone in a war zone, a thoughtful writer in a chaotic environment and a new traveler out discovering foreign lands. But for all the things Betty was, there was one thing she wasn’t. She was not a man.
And that affected everything.
Gender discrimination runs rampant in every field throughout history, except maybe one…. radio news broadcasting in the 1930s and the 1940s. Mainly because there wasn’t any argument against the discrimination. Things were simply done and not done and there were rules to abide by. One of those rules concerned women. Women simply did not, were not, allowed to read the news over the air. It was firmly believed that the feminine register could not convey the seriousness and importance of hard-hitting news stories. Instead, women’s voices were relegated only to entertainment-type shows… cooking lessons, homemaking stories, commercial ads and literature readings. Anything more serious or historically significant was left up to men to communicate on-air. This proved a problem, for our gal Betty.
Growing up in Indiana in the 1920’s, Betty was a creative spirit from the start with interests in music, art and fashion design. After graduating from Perdue University with a degree in home economics in the early 1930’s, Betty bounced around a few jobs in her home state before realizing she wanted a more exotic life than Indiana could provide. As a young woman full of vivaciousness and adventure and a desire to see the world, Betty went to New York and settled into a two-year job working at McCall’s magazine. But even in the exciting city of New York, her wanderlust could not be quelled. Europe was calling and Betty wanted to travel.
Not having the financial means to live abroad without working, Betty contacted TransRadio Press who was willing to pay young journalists overseas for eyewitness stories concerning World War II. A brief stint in Europe trying to make a go of it as a correspondent didn’t yield enough money for Betty to live on, so she came back to New York only to try again less than a year later. On her second go-around though, she worked with CBS who was desperate to get any and all international news they could get their hands on in regards to the war. That’s when Betty headed to Sweden, just before Hitler arrived in Norway.
There were many male war correspondents living and working overseas at this time, but they were mainly focused on print pieces suitable for newspapers and magazine readers. Radio was becoming more and more popular in terms of delivering news, but the seasoned overseas reporters, so focused on their writing, were out of the loop on the fact that radio news was rising in popularity. There was a niche market blooming in quick, short news briefs for ears instead of eyes and Betty saw an opportunity to be a part of it.
Since Betty was the only correspondent in the Scandinavian region, she was recording and filing her own reports for CBS and being paid on a weekly basis. But quickly, CBS determined that Betty’s voice was a problem (too light, too feminine, too high in pitch). It was believed, even in times of war, especially in times of war, that radio listeners didn’t want to hear a delicate voice reporting on death and destruction. Her reporting content was strong though, so CBS said that she had to find a male counterpart to step-in as the voice in front of her work.
Betty was upset that she couldn’t speak the words that she was writing, but she wanted to keep her job, so she trained Winston Burdett, an American newly arrived in Stockholm, in the art of journalism for a radio audience, and he read her reports for her. Incidentally, she trained Burdett so well that she wound up working herself right out of Sweden. Burdett was after all a man and now (thanks to Betty) a good broadcaster.
Trying to find another unique vantage point like she had in Stockholm, Betty went to the Balkan Islands, and to Turkey before settling in Greece where she again sent reports home to CBS. Again, CBS said she needed a male counterpart to vocally relay her stories. And again Betty complied, this time working with a male Embassy secretary, who, at least, introduced himself on-air as “Phil Brown speaking for Betty Wason.”
As the Nazis occupied Greece, Betty’s bravery was called upon again as she reported eyewitness occurrences on a regular basis through her Embassy mouthpiece. While there, she endured house arrest under Nazi supervision for two months before the regime flew her and several other journalists to Europe for questioning. Concerned that Betty might be a spy, the Nazis detained her for an additional week by herself before eventually allowing her to fly back home to the US, where she was greeted with fanfare for having endured captivity and detainment.
Invigorated by the attention she received upon returning home and by the contributions she had made to broadcast journalism overseas, Betty naturally went to the CBS offices in New York to inquire after more work or a new assignment. Shockingly, executives at CBS refused to acknowledge that she played any significant part in the broadcasting realm overseas and denounced her requests for more story assignments. In an instant, Betty was dismissed like she had never been a part of the reporting team in the first place. Immediately, her work was marginalized even though CBS had been using her content repeatedly throughout the war, finding it valuable enough at the time to pay her for it. But upon Betty’s return, none of that seemed to matter. Had Betty been a man she would have been offered a position like Winston Burdett or handed a new assignment and sent to another corner of the globe. She would have been encouraged and supported by her colleagues and eventually been able to dispel the ridiculous notion that women couldn’t vocally report the news. But that didn’t happen.
After being turned away by CBS, Betty left New York and went on to Washinton DC, where she joined forces with other women in broadcasting, collaborating on various news shows and continuing on with her writing. Those few years of dangerous foreign reporting and her budding career of broadcast journalism didn’t turn out the way Betty expected, but ultimately, good things came out of this redirection in her life. Her ability to believe in her own talents and to creatively work around roadblocks with persistence and perseverance led her to a fulfilling career as a writer, on her own terms.
Inspired by her travels and her curiosity to learn more about local cultures and customs, Betty was devoted to exploring the history and the food scene in all the countries she visited, each eventually yielding their own distinct cookbook. Through her explorations in The Art of Spanish Cooking, The Art of German Cooking… of Vegetable Cooking… of Mediterranean Cooking… Betty wanted readers to experience the sights, sounds, smells, and tastes of her favorite places. That genuine, awestruck wonder led to over 20 beautifully written books that pull readers (and home cooks!) in from page one…
How I wish I were about to fly to Greece again, to relive once more that special thrill of seeing from the sky the ragged ochre shoreline with its-jewel-like border of turqouise merging into the royal blue of the Aegean…(from the introduction of her Greek cookbook)
In the Vintage Kitchen, we were introduced to Betty through her Greek cookbook simply titled Betty Wason’s Greek Cookbook, a stained and splattered edition worthy of it’s adventurous war correspondent author.
If a cookbook could ever be a travel guide, it would be Betty’s style of approaching food. Not only does she include authentic recipes, but she writes about them with the eye of a curious tourist learning a country in detail. In her Greek Cookbook, published in 1969, in addition to 200 recipes, she also included a state-by-state reference guide on where to buy authentic Greek ingredients in the US, a glossary of Greek terms and special tips and tricks to make sure that the cooking experience remained as easily replicated as possible.
Yesterday, it was Betty’s birthday and today it is International Women’s Day. We couldn’t think of a better post to publish than this one on the forgotten lady of broadcast journalism and now the remembered author of important vintage cookbooks. In celebration, we made her recipe for Spanakopeta from her Greek cookbook. With spinach now coming into season, it is an ideal dish for Spring and a guaranteed crowd pleaser for upcoming holidays like Easter and Mother’s Day. If you have never had Spanakopeta before, it is similar to quiche…. a mixture of cheese and spinach and herbs stuffed between two layers of phyllo dough.
It’s light in texture and constitution so it can be enjoyed as a side dish or a small dinner or a brunch accompaniment. Betty suggested that it could be served hot or at room temperature, which makes picnic basketing an option too. It reheats well and can sit in the fridge for a few days without getting soggy so if you are a make-ahead meal planner this recipe will be effortlessly easy and valuable.
Betty Wason’s SPANAKOPETA
12 phyllo pastry sheets
2 pounds fresh or frozen spinach (we used fresh)
1 teaspoon fresh dill, minced and chopped
2 tablespoons fresh parsley, minced
Salt to taste (optional)
1/2 lb. Gruyere-type cheese, feta cheese or dry pot cheese (* see notes)
1/2 cup melted butter or olive oil (we combined 1/4 cup of each)
Preheat the oven to 350 degrees.
If frozen spinach is used, cook as directed on package and drain well. If fresh spinach is used, wash and clean the leaves to remove any traces of dirt and pat dry. Heat a large saucepan over medium-high heat. Do not add any butter, oil or water to the pan. Working in batches, add as many large handfuls of spinach as will fit reasonably in the pan and toss with a wooden spoon until all spinach is wilted (about 2-3 minutes per batch). You may have to do this step in several batches depending on the size of your pan. Spread each cooked batch of spinach out on a cookie sheet to cool.
Once all the spinach is cooked, it will look like this…
At this point, you’ll need to wring as much water out of the spinach as possible. The easiest way to do this is to grab clumps in your hand and wring them out forming tightly packed meatball-like shapes. The drier the spinach the better so wring as much water out as you can.
Next, on a cutting board roughly chop each of the spinach balls. Mix in the dill, parsley, and salt to taste and toss until combined. I found there to be enough natural salt in the spinach and the cheese, so we didn’t add any extra salt to this dish at all, but season it to your preference.
Add one egg to the spinach and herbs and toss to combine. Grate the cheese. We can only find Gruyere at our grocery store occasionally, so I used Danish Fontina which is similar. Other options are Jarlsberg, Swiss or Feta.
Add the second egg to the grated cheese and mix to combine.
Butter a square 9×9 baking dish and place 6 sheets of phyllo pastry in the bottom. Brush each sheet with the olive oil and/or butter. Then add the spinach, and top with the cheese.
Cover with six more sheets of phyllo, each brushed in butter/olive oil. Don’t forget to brush the top layer.
Bake in a 350-degree oven for 35 to 40 minutes until pastry is golden. Remove from the oven, let cool until the dish can be handled,
then turn out upside down on a baking sheet and return it to the oven so that the undercrust can become crisp and golden (about 15-20 minutes).
Remove from the oven, flip back over and cut into squares. Serve while hot or wait for it to cool to room temperature. We served our spanakopeta with a glass of sauvignon blanc and a simple side salad tossed in olive oil and lemon juice. Other additional sides that would be lovely with this include hard-boiled eggs, olives, mixed nuts, prosciutto, or roasted sweet potatoes.
Light, airy and full of subtle flavors that are a little bit nutty (the cheese), a little bit zesty (the herbs) and a little bit earthy (the spinach), Betty’s spanakopeta is packed full of good, healthy nutrients, providing a simple introduction to the lovely world of Greek food.
It’s a good-for-your-spirit food mirroring Betty’s healthy outlook on life. She cast aside all the bitterness and resentment that could have filled her up in the post-CBS days and instead stuffed her life full of light, bright joy that enriched her spirit and fed her soul. Cheers and happy birthday to Betty for continuing to inspire women around the world with your writing.
Interested in learning more about Betty and her Greek recipes? Find her cookbook in the Vintage Kitchen shop here.
97 years ago one of the most famous women in the world was born. She wasn’t a movie star or a political figure or an artistic phenomenon. She wasn’t an athlete or a poet or a musician nor a doctor or a scientist or a spiritualist. She didn’t even have a face in the beginning – she was just a voice and a pretty, handwritten signature. She called herself Betty and when she signed her name she wrote it out completely… Betty Crocker.
In the 1920’s, Betty came alive as a spokesperson for the Washburn-Crosby Company, a Minnesota-based milling factory that rose to fame for their Gold Medal flour brand. Betty signed off on letters written into the company asking for baking advice which in turn naturally led to general household advice, quickly establishing herself as an authoritarian presence on all domestic issues.
By the 1930’s, Betty became even more familiar to Americans as her voice was launched into households across the country via the radio. With her program, Gold Medal Home Service Talks (which would eventually be called the Betty Crocker Cooking School of the Air) she discussed various culinary tasks like how to make husband’s favorite dinner or how to whip up homemade lemon pie for 15 people. Here’s a clip from a holiday episode where she features sweet treats that the whole family will enjoy…
Because of her wise words, handwritten signature, and engaging radio personality, everybody believed in Betty. They formed a deep attachment to her as a real champion of the cause for good housekeeping and enjoyable cooking endeavors.
By 1945, Betty became the second most recognized woman in the world trailing just behind Eleanor Roosevelt, and when the 1950’s and 1960’s rolled around Betty was a regular face on television, hosting cooking shows, appearing in commercials and making guest appearances. To millions of Americans, Betty was a real-life person just like them.
Only she wasn’t.
It was true that in the very beginning Betty was nothing more than a figment of the imagination. A creative marketing concoction whipped up by a Washburn-Crosby executive in order to sell some flour. But behind Betty’s make-believe identity stood some very remarkable real-life women who helped build an authentic character. It was their efforts and their abilities that made Betty the national treasure she became.
Back in the early hand-written signature days, Betty replied to various questions about cracked cake tops, burnt pie crusts, and budget-friendly meal planning. The real-life woman doling out solutions on behalf of Betty was Marjorie Child Husted, the company’s field rep in home economics. Marjorie established the original writing voice of Betty Crocker… the tone, the phrasing, the kind counsel that made readers feel like Betty truly understood their needs.
Marjorie studied education in college, so she knew how to teach people. She worked as a Red Cross nurse during WWI so she knew how to treat people with an appropriate amount of kindness and compassion and she had experience in business working for a well-known pasta brand before she went to work at Washburn-Crosby, so she knew how to talk to industry consumers. It was the trifecta of the three T’s – teach, treat and talk – all of which Marjorie creatively instilled in Betty, so that when questions were answered via mail about cracked cake tops it sounded as if Betty herself had experienced a similar issue and had just figured out a crafty yet easy solution to the problem. Soon so many letters with so many questions were coming in daily, Marjorie had to set up a staff of employees to tackle all the correspondence. America was smitten.
When Betty spoke on the radio, her voice was at first, Marjorie’s voice. But Marjorie had a lot to do – managing the correspondence staff, writing the radio scripts and training workers in Betty’s style of communication. So company home economist and recipe tester Agnes White Tizard stepped in to portray Betty on air and stayed there for 20 years.
In 1936, celebrated illustrator Neysa McMein gave Betty her first-time face…
From the very beginning, it was decided that Betty was going to be an everywoman – a typical reflection of the values and traditions held in regard by most American women. Betty was friendly and helpful. She was a comforting and reassuring presence in the kitchen and a trusted role model with attainable skills that all women could assimilate if they followed her lead. In order to achieve this everywoman persona visually, Neysa studied the faces of the female employees working at Washburn-Crosby’s newly renamed corporation, General Mills. Combining their features just like you would combine ingredients in a cake, Neysa adapted a little bit of this skin color, a little bit of that eye shape, a pinch of this hairstyle and a smidge of that cheekbone, etc, etc. until the “official” first portrait of Betty Crocker emerged.
Ironically, as the artist commissioned to paint Betty’s portrait, Neysa McMein, was anything but typical. She lived a life far removed from the traditional role that most women possessed in the early years of the 20th century.
She was a bohemian in all ways – changing her name from the practical Marjorie Frances to the exotic Neysa, attending art school, establishing a sought-after creative career, traveling internationally in support of war efforts and women’s rights, developing friendships that swam in prominent literary circles, and participating in an open marriage with lovers on the side that included Irving Berlin and Charlie Chaplin.
Neysa was a lively conversationalist, a natural gatherer of people and a free spirit known for hosting fun parties with an eclectic mix of guests in her art studio. She was also one of the most well-regarded female illustrators of her generation, working prolifically for her entire career. Neysa was an “it” girl in the art world while Betty was an “it ” girl on the home front. Together the two made an indelible mark.
For 19 years Neysa’s depiction of Betty loomed large over the General Mills brand and was the image that came to mind when people around the world discussed their culinary pal, Betty Crocker. Outliving Neysa by six years, Betty’s image didn’t get an update until 1955 when she was modified by artist Hilda Grossman Taylor (1891-1967) to reflect the style, attitude and values of a typical mid-century woman…
But by the time this new image of Betty was introduced, more people knew the face of Adelaide Hawley Cumming than Betty’s updated portrait. Adelaide played television Betty in commercials, featured guests appearances and as a cooking show host from 1949-1964. Here is Adelaide as Betty in a 1950’s cake mix commercial…
Adelaide came from the Vaudeville singing scene and was a popular radio show host before she became the on-screen presence of Betty Crocker. For 15 years, General Mills kept Adelaide and Betty busy, introducing special cooking segments on popular nighttime comedy shows as well as hosting her own cooking programs, The Betty Crocker Show, Bride and Groom and Betty Crocker Star Matinee.
Originally inspired to be an opera singer, Adelaide worked in broadcasting for 35 years focusing particularly on stories surrounding women’s issues and strong female figures of history. Like Marjorie, Neysa and Agnes, Adelaide was an educated career woman who championed female empowerment and education. After she was let go from General Mills in the mid-1960’s, considered no longer a sophisticated enough image to portray Betty, Adelaide went back to school to teach English as a Second Language and continued that career path up until just days before her death at the age of 93.
What is interesting about these four women and their formation of the character that became the famous Betty Crocker, is that they were all incredible, independent role models in their own right before they had a chance to make their mark on an indelible kitchen icon. By the time the opportunity of building Betty came about, their seasoned professionalism enabled them to mold this fictitious character of Betty Crocker just like a wise mentor guides a young protegee. By securing a valid connection between Betty Crocker and her customers they managed a relationship that lived not only through their present generations but then continued into our present generation today. That’s pretty spectacular!
None of these four women were the typical stay-at-home example of happy housewife and perfect domesticity that Betty represented. They were all career women reaching their own dreams and aspirations independent from family, home and husbands. Marjorie and Agnes added their real-life sense of competence and confidence to the voice of Betty, Neysa lent her glamour and sophistication and Adelaide brought professionalism, conviviality, and validity to a spokesperson who could have easily felt outdated as the years progressed. Betty herself may have been a fantasy but she was built by real people for real products. In the 1940s, when rumors first started to spread that Betty wasn’t a real person, some people felt hoodwinked by the Betty Crocker brand, but most people didn’t care. They loved Betty for what she represented and for the undisputed help she gave them in the kitchen. It’s not important that Betty wasn’t real. She was raised by real women and that’s really all that matters.
Cheers to our four ladies, Marjorie, Agnes, Neysa and Adelaide for their efforts in building one of the most prolific brands in the history of the American food industry. And to Betty, who continues what these women started.
Interested in learning more about the recipes of Betty Crocker? Find some of her vintage cookbooks, like this one here, in the shop…
Elizabeth Cady Stanton. Susan B. Anthony. Those are the two names you most often hear when discussing the historical dawn of women’s rights and the fight for equality. But did you know there was actually a third person that was just as remarkable when it came to changing the course of women’s lives in the United States?
Meet Anne Dallas Dudley (1876-1955) – Nashville native, political activist, historical linchpin. She’s the woman whose final insistence led to the ratification of the 19th amendment giving all women the right to vote. The year was 1920. The month was August. The city was Nashville.
At the time, the support of 36 states were needed in order to adopt the amendment that stated all citizens would not be denied the right to vote on the account of gender. Washington (state #35) had signed on in mid-March 1920 but six long months had past and the last state needed had not officially come forth. Anne, 43 years old and already ten years into her fight for female equality, was working tirelessly, campaigning hard for the suffragist movement.
Coming from a politically-minded family (her grand-uncle, George Dallas was the 11th Vice President of the United States) Anne was very active in her community through various charities and organizations. Early on in her volunteerism, she witnessed on a daily basis what little attention was paid to problems surrounding domestic issues that affected the lives of women and children. Year after year these problems piled up with no solutions in sight. Needs were not being recognized and little regard was being given to the singular female voice.
Anne was determined to change all that. She felt that if women had the right to vote, just as men did, than many of the problems facing the day to day operations of the country could be erased and a more copacetic environment between the sexes encouraged. This was a long tedious battle not only waged against the mind-sets of most men but also against the mind-sets of some women. Anti-suffragists were some of Anne’s biggest troublemakers. Believing that men would be “feminized” if they succumbed to the power of women voters, anti-suffragists accused equality supporters of being un-ladylike, un-American and at its most dramatic times, downright hedonistic.
Between 1911 and 1920 Anne lived her beliefs, day in and day out, educating, encouraging and emulating the spirit of the modern-minded woman. Through her non-stop service and participation organizing rallies and parades, hosting conventions and meetings and serving as president on the boards of the Nashville Equal Suffrage League, the Tennessee Equal Suffrage League and the National American Woman Suffrage Association Anne kept hammering her ideas of political freedom home.
Her relentless and dedicated efforts attracted a mass of supporters that eventually turned her state of Tennessee into the collective voice needed to twist the fate of voting history. If Anne had not climbed the political mountain and shouted from the highest peaks the importance of equality for all, women would not have been able to vote in the 1920’s. Her crusade, along with the valiant efforts of many kindred spirits and supporters of the cause made the ability for all women’s opinions to be heard.
This 2016 election year might just go down in history as one of the most controversial and complicated presidential campaigns ever presented. Of course, politics always yield mixed emotions and passionate beliefs, but this year in particular it seems there are more people torn apart by indecision rather than fervor. If you find yourself falling into the murky waters of who to vote for and why, Ms. Jeannie wants to remind you of one luxurious little fact:
Today we can vote. Today we have the opportunity to vote.
Anne took care of that for all of us. So we owe it to her to go out and exercise our very rights that she fought so hard to realize. Go out and vote. If you don’t want to advertise your decision with a political party campaign button on your lapel than in its place, pin a yellow rose. That was the symbol the suffragists used to express their support for women voters. That’s the symbol you can use to express your gratitude to Anne and all that she has enabled us to do and say both publicly and politically.
Happy election day dear readers and cheers to Anne for giving all women a voting voice.