At The Times and elsewhere, she combined recipe writing with reporting on topics like consumer protection and food safety. Her torte was a longtime fan favorite.
Marian Burros in 1981, the year she joined The New York Times. She expanded the boundaries of traditional women’s-page food writing to include not just recipes but also reporting on nutrition, truth in advertising and government policy.
Agnes Gund in 2014. Her long relationship with the Museum of Modern Art began in 1967, when she joined the museum’s international council. She steadily ascended the administrative ranks and eventually became president in 1991.
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