June Lockhart is beloved for her roles as iconic TV moms, but her career, which spans nine decades, includes much more. She starred on “Lassie” from 1958 to 1964 as Ruth Martin, Timmy’s mother (played by Jon Provost), who was Lassie’s companion.
From 1965 to 1968, she played Dr. Maureen Robinson, the family matriarch on “Lost in Space.” Lockhart’s career has continued with many other projects, and she’s also a mother and grandmother.
Extensive Television Career
Beyond “Lassie” and “Lost in Space,” Lockhart appeared in series like “Bewitched,” “Petticoat Junction,” “Magnum, P.I.,” “Step by Step,” and “Beverly Hills, 90210.”
She also appeared in nearly 40 episodes of “General Hospital.” Her more recent work includes a 2006 episode of “Grey’s Anatomy,” the TV movie “Holiday in Handcuffs” (2006), and the 2016 film “The Remake.”
Stage Success and NASA Involvement
Lockhart has also made her mark on stage, receiving the Tony Award for Outstanding Performance by a Newcomer in 1948 for “For Love or Money.”
Her interest in space exploration is personal as well as professional. A longtime NASA supporter, she was honored with the Exceptional Public Achievement Medal in 2013 for her work with the agency.
Lockhart has been involved with NASA since the 1970s, attending space shuttle launches, addressing employees, and promoting the agency.
Personal Life and Family Traditions
Lockhart has been married twice. She was married to John F. Maloney from 1951 to 1959, and they had two children, June Elizabeth and Anne Lockhart, who is also an actor. She married John Lindsay in 1959, and they divorced in 1970.
Healthy pickled beets
Eight large, fresh beets
one cup vinegar
half a cup of sugar
one and a half tsp whole cloves
One and a half tsp whole allspice
Half a teaspoon of salt
* Instructions:
Beets: scrub, then cut off tops to 1 inch. Put in a Dutch oven and cover with water. Heat till boiling. Simmer, covered, for 25 to 30 minutes on low heat, or until tender. Take out of the water and let cool. After peeling and slicing, put the beets in a basin and reserve.
Add the vinegar, sugar, cloves, spices, and salt to a small saucepan. Heat until boiling, about 5 minutes. Drizzle over the beets. For at least one hour, refrigerate. Before serving, drain.
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