Alice Bradley (1875-1946) was born in Bradford, Massachusetts but her family moved to Hyde Park before she was five years old. She went to Hyde Park High School and after graduation took courses at MIT and Columbia Teachers College. She then went to the Boston Cooking School where she and other students tested recipes for the cookbook written by the director, Fannie Merritt Farmer. Bradley graduated from the Boston Cooking School in 1897 and went to Canada to teach for two years.
When Miss Farmer opened her own school, Miss Farmer’s School of Cookery, in Boston she offered Bradley a position there where because of her education, she could teach courses in nutrition. Alice Bradley remained for nine years and then left to teach at the New York School of Cookery. When Fanny Farmer died in 1915, Bradley bought her school and stayed there as principal until 1944. In 1916, Bradley became the cooking editor for The Woman’s Home Companion. During World War I, she was a consultant to the United States Food Administration. She wrote more than ten cookbooks, had a cooking show on the radio, wrote a newspaper column, and wrote articles for other newspapers and magazines.
