Stillman, Gladys "Sally" (1887-1977)

Sally Stillman proudly standing next to her car, c. 1920s

As food specialist for the Home Economics Extension Service from 1918 to 1953, Sally Stillman's task was to disseminate the latest information about nutrition to Wisconsin families. During the First World War, she taught women how to use rice, oats, barley and potato flour instead of wheat. Stillman later confessed that the quality of baked products made with these flours was inconsistent, saying "After months of working with them, I never wanted to see these flours again and I'm sure the women I worked with never wanted to see me either." In the 1920s, Stillman focused on canning, child nutrition and school lunches. Much of her effort went towards encouraging children to increase their milk consumption.

Stillman earned both her undergraduate and graduate degrees from the University of Chicago.