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By TINKY WEISBLAT

Sarah Voiland of Red Fire Farm in Montague is extraordinarily busy right now.“We are harvesting and packing out food at the same time as planting, at the same time as weeding,” she told me in an interview last week. Voiland, her husband, and their...

By TINKY WEISBLAT

Most Father’s Day food articles revolve around what to serve to one’s father on this day. For many of us, however, serving our father is impossible. It certainly is for me. My father, Abe Weisblat, has been dead for almost 25 years.Nevertheless, I...

By TINKY WEISBLAT

In recent years, we have been told that beef and dairy cattle are in part responsible for global warming. They emit methane, mostly through belching.Lynne Pledger of Shelburne Falls tells a different story. “People have gotten the message, which has...

By TINKY WEISBLAT

I went to graduate school in East Tennessee many years ago – so long ago, in fact, that the Dollywood theme park (actually, theme parks, plural; there are apparently several related parks) in Pigeon Forge didn’t exist.Pigeon Forge was a small town...

By TINKY WEISBLAT

Hawlemont School in Charlemont is justly renowned for its pioneering H.A.Y. program. H.A.Y. stands for Hawlemont Agriculture and You. Taking inspiration from its rural surroundings, the school teaches elementary-school students the basics of...

By TINKY WEISBLAT

Despite the recent spate of films featuring older heroines in search of adventure (“80 for Brady” comes to mind), the average bookshelf doesn’t have a lot of stories revolving around people in late middle age. “The Road Towards Home” (Lake Union...

By TINKY WEISBLAT

I rejoice that local asparagus is with us once more. Asparagus is my favorite vegetable bar none. I love it so much that I purchase asparagus even in the winter, when it comes from far away.Even so, each spring when our local asparagus comes into...

By TINKY WEISBLAT

Andrew Lam of Longmeadow has many vocations. He is a retina surgeon and teaches ophthalmology at the University of Massachusetts Medical School.Before he went to medical school, he trained as a historian – and he continues to write historical books...

By TINKY WEISBLAT

I’m impatient. The rhubarb in my yard (I hesitate to use the word “garden” as I am emphatically not a gardener) is coming up. It’s not yet ready to pick, however. It features a number of small leaves but no stalks to speak of as yet.As readers may...

By TINKY WEISBLAT

About 20 years ago I attended a class at the King Arthur Baking School in Norwich, Vermont. I didn’t actually bake that day; instead, a group of other writers and I learned about food writing from cookbook author Nancy Baggett.I obtained a lot of good...

By TINKY WEISBLAT

“Meet Your Maker” is the third mystery novel Christine Noyes of Orange has produced featuring a disabled FBI analyst named Bradley Whitman. It is a well crafted procedural and Noyes knows how to build suspense.The story begins as Bradley’s friends and...

By TINKY WEISBLAT

I have been celebrating Cinco de Mayo since I was in graduate school in Texas. This holiday commemorates the Mexican victory over French forces at the Battle of Puebla on May 5, 1862.The day is actually more significant culturally here in the United...

By TINKY WEISBLAT

Jim Moseley of Petersham abounds with energy and enthusiasm.He runs a delivery company and writes religious books at a prodigious rate. He also loves food and cooking, and is the author of “The Mystery of Herbs and Spices: Intimate Biographies of the...

By TINKY WEISBLAT

Eggs are a staple of my diet. Their price has gone up, in part because of a nationwide egg shortage due to an outbreak of avian flu, and in part because the price of everything has gone up. Nevertheless, when one can find them, eggs still offer a...

By TINKY WEISBLAT

Holiday cooking is often elaborate. But sometimes it can, and should, be simple.My friend Peter Beck recently won my heart (as he often does) by sharing a cake that is uncomplicated, relatively healthy and tastes like spring. If you want something a...

By TINKY WEISBLAT

Although I am the first food writer in my family, I am not the first lover of food.When I was a little girl, my father maintained a delicious international routine. He traveled frequently to Asia, working for a non-profit organization that specialized...

By TINKY WEISBLAT

March is maple month. I love walking down the road with my dog and peering into the containers along the way to see how much sap they have collected. The season has had its ups and downs this year, but as I write this, it has been a pretty good one...

By TINKY WEISBLAT

Barbara Ann Veal of Sunderland has nothing but happy memories of Saint Patrick’s Day. They come from two different times in her life.One of those times was her childhood. Her Swedish-American father loved to bake Irish soda bread. Despite his ethnic...

By TINKY WEISBLAT

Film is no longer our dominant national art form. That is now television, streaming television in particular. Perhaps because I am approaching middle age (I have been approaching it for years and plan never actually to enter it), I still adore the...

By TINKY WEISBLAT

Bonnie Brown is bright in appearance and in personality. “I love what I do,” she told me last week as she tidied up her kitchen at Bonnie B’s Country Kitchen on Main Street in Greenfield.She has been in the food business for more than four decades....