Maria Ingalls is a recipe project check testing consultant in the Kitchens of General Mills where she tests and edits final recipes for accuracy before publishing for various General Mills brands—from cakes on Betty Crocker to crescent roll appetizers for Pillsbury, no day in the kitchen is the same! Betty was chosen simply as a friendly-sounding name. Mike Shannon is a recipe development consultant and culinary event leader in the Kitchens of General Mills. The name Betty was selected because it was an all-American name, and Crocker was the last name of the company’s director. Another helpful Betty Crocker publication, “Thru Highway to Good Nutrition,” won national recognition by the American Red Cross for outstanding service in the national interest. Betty Crocker’s Picture Cook Book, first published in 1950, quickly became a national best-seller. Thank you for using your voice on Facebook, Pinterest and Twitter to nudge your favorite brands. Meredith Deeds is a recipe development consultant and an interim creative lead in the General Mills Kitchens. In 1927, the cooking school became a program on the fledgling NBC network, continuing for 24 years with more than one million listeners enrolled. We do not process emails outside our normal business hours or on holidays. And, who are we eatin’ with? She has three grown boys and has enjoyed cooking on a large scale to satisfy three big appetites. She develops and tests recipes, brainstorms new ideas and consults for Betty Crocker, Pillsbury and other various General Mills brands, as well as a handful of the company’s published cookbooks. Martha has worked in the food industry for over 23 years. Cookware (pots, pans, skillets, etc.) It could be said that Betty Crocker is the personification of General Mills’ commitment to consumer service and product quality. Martha Zeimer is a recipe project check testing consultant in the Kitchens of General Mills where she tests and edits final recipes for accuracy before publishing for various brands including Pillsbury, Betty Crocker, Tablespoon and more. From the initial recipe ideas and recipe tastings to the recipe methods and copy reviews, Jennifer is involved in the creation of each recipe made in the kitchens from start to finish. She works with brand teams and editors to align on recipe strategy and recipe concepts for Pillsbury, Betty Crocker, Tablespoon and various other General Mills brands. His daughter also caught the culinary fever and is a classically trained chef who teaches culinary arts and leads a culinary competition team at the high school level. Outside of her consulting work for General Mills, Jennifer is a freelance food content strategist, editor and recipe developer for health and wellness cookbooks and natural and organic food brands. She received her degree in nutrition from St. Catherine University in the Twin Cities. With user-friendly features and stunning design, Formula Brands products won’t just toast bread or brew coffee; they’ll serve as focal points for the aesthetic of your customer’s entire kitchen. Tenley is a food content and recipe development consultant. After moving to Minnesota from New York University where she earned her graduate degree in cinema studies, Maggie decided to pursue her food passion by attending culinary school at Le Cordon Bleu. To get a behind-the-scenes peek into Betty’s kitchen and meet the professional chefs, bakers, nutritionists and recipe testers who work there, read about our kitchen-tested recipe process. Washburn-Crosby started marketing flour labeled “Betty Crocker” in 1921. What is the conflict of the story of sinigang? Mary Kaye Sahli is a recipe development and recipe testing consultant. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products. Tenley’s food inspiration comes from reading cookbooks, food blogs and interesting restaurant menus. Since 1921 when Betty Crocker began answering questions about baking by letter, she’s been working to teach people to cook. “Betty Crocker Cooking School of the Air” was an immediate success, and the next year was expanded to 13 regional stations. In addition to her work for General Mills, Jennifer has also worked in the Better Homes and Gardens test kitchens as a test kitchen nutrition specialist where she developed and tested recipes for all publications, with an emphasis on health titles. Jennifer has a master’s degree in public health nutrition from the University of Minnesota and is a registered dietitian. Her best memories are centered around “food moments,” or those moments with a story, created in the kitchen or on the road with friends and family. Cathy is a true Minnesotan who frequently says “yah” but draws the line at “you betcha.” She will, however, be sure she’s asked her guests if they’d like leftovers at least three times, and has been known to say, “No one leaves until the food is all gone.” When she’s not creating cookbooks, she can often be found in her own kitchen, finding reasons to cook for friends and family. A self-taught cook, Tenley grew up learning from other passionate cooks in her family, and through trial-and-error in her home kitchen. Minneapolis, MN 55440. 1. Prior to her work at General Mills, she studied in the culinary arts program at Hennepin Technical College in Minnesota. Betty’s popularity isn’t confined to her “birth” country, the United States. She enjoys a strong presence in the United Kingdom, Iceland, Saudi Arabia, Mexico, Australia and other countries throughout Europe, the Middle East and Asia. On her own time, Jennifer is an expert in plant-based cooking and is constantly experimenting with new trends in baking. Cathy shepherds each cookbook project through the publishing process, from start to finish—including creating new recipe ideas, directing recipe creation in the Betty Crocker Kitchens and much more. Betty Crocker became known as the First Lady of Food and in that position was called upon to help her country. General Mills, Inc. 2. His all-time favorite food? She genuinely likes tofu, has a serious love for all things avocado and dark chocolate and is a tea enthusiast. In 1945, at the request of the U.S. Office of War Information, Betty Crocker broadcast a radio program called, “Our Nation’s Rations” to help homemakers make the most of rationed foods. From letters and radio to cookbooks and television to the establishment of BettyCrocker.com, her aim has stayed true. Through it all, the goal has been to present an image of Betty Crocker to which modern women can related, an image that recalls the promise of thoroughly tested products and up-to-date recipes. 3. Believe it or not, the first food product with the Betty Crocker name was dried soup mix, introduced in 1942. She received her bachelor’s degree in journalism from the University of Wisconsin in Madison, Wisconsin and her culinary diploma in Eden Prairie, Minnesota. Each station had its own Betty Crocker voice, reading scripts written at the Home Service Department in Minneapolis. How long will the footprints on the moon last? Why settle for ordinary? Who owns the company Betty Crocker? Maggie Lyon is a recipe development consultant for General Mills, and after six years of work in the Kitchens, her day-to-day is still never the same—from putting new twists on Hamburger Helper to her work with Pillsbury and Betty Crocker, every day presents a fun, new challenge. There are no social login steps defined in Sitecore for this flow! By the early 1940s, surveys showed that the name Betty Crocker was known to nine out of ten American homemakers. Cathy Swanson Wheaton is the executive editor for all Betty Crocker and Pillsbury cookbooks. Her work includes developing new recipes for multiple General Mills brands and Betty Crocker Cookbooks, testing current recipes for performance issues and working on reformulation projects for existing General Mills products.