Beulah Karney was a pioneer in every sense of the word, an educated woman of the world, born around the turn of the 20th century, she majored in Journalism and Home Economics, did post graduate work at the University of Mexico in Mexico City. With her husband was publisher and editor of a small town newspaper beginning in 1927, put on a series of over 200 cooking schools in Missouri, Arkansas and Kansas during the Great Depression, and in 1935 began a career in broadcasting that would eventually lead her to Chicago and a highly rated television program.
From Seasoning Secrets Introduction by Ann Elliott:
The Beulah Karney Recipe Archives span her 28-year career in food journalism, beginning in 1927 when Beulah married the owner-publisher of the Holden Enterprise and became its “Homemaker’s Corner” editor. From this small town beginning she became known throughout the Midwest not only for “knowing her onions” but a lot of other things about food—secrets she had garnered growing up in a California ranch kitchen with a Bavarian mother and an Irish father. From her mother she had learned the secrets of “Old Country” herb lore, and from her father – a round-the world gallery cook in his youth—about curries and other exotic Far East Spice-magic. But it was in Holden and through sharing her knowledge of seasoning that she became friends with some of the world’s best cooks who, in turn, shared their “seasoning of experience” with her.
In those depression days, vegetable gardens were important, and good nutrition a serious consideration. Beulah’s column, “How to Make the Most of your Garden,” grew in popularity and the Missouri Press Association syndicated it throughout the Middle West. Newspaper food advertisers persuaded the Kansas City Star to enlist her for their annual Food Fair. This led to her “Happy Kitchen,” radio program over KMBC [Kansas City] until her move in the early 1940s to WENR [Chicago] and her network “What’s Cooking?” show. With the coming of television Beulah was a natural pioneer. A number of her food sponsors from cooking school and radio days followed her, including Schilling/McCormick seasonings. In the early 1950’s, still doing daily radio and television shows, she also became food editor of Liberty Magazine. From 1927 to 1955, Beulah’s treasury of recipes grew. And then, feeling that phase of her life was complete she retired and returned to her native California to spend the remaining of her 92 years writing and teaching .
Beulah Karney was my grandmother. This site is dedicated to her and her equally talented daughter Ann, my mother.