Tinky Weisblat is a local journalist based in Greenfield, Massachusetts. She writes for the Greenfield Recorder and covers a range of topics including book reviews, local events, food, and cultural stories. Tinky's writing style is engaging and personal, often sharing her own experiences and perspectives.
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Greenfield, United States (Local)
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Tinky Weisblat's coverage predominantly focuses on reviews, particularly of books and recipes. Given this pattern, she would likely be interested in pitches related to new book releases, especially those with a local or seasonal angle. Additionally, Tinky may appreciate pitches centered around unique or historical culinary experiences and events within Massachusetts or the Greenfield area.
As her coverage is heavily focused on the local scene and food-related content, offering insights into regional culinary trends, traditional recipes with a twist relevant to her geographic focus could capture her attention effectively.
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By: Tinky Weisblat, Ashfield Ma
I have never met Preston Browning, although I imagine many of this paper’s readers have. A resident of Ashfield, he is a retired professor of English with a wide variety of interests and a resonant social conscience. He has written poetry, a memoir, a study of Flannery O’Connor, and much more.
By: Tinky Weisblat
Sometimes it’s impossible not to follow trends. Lately, I have seen recipes popping up all over the place for Atlantic Beach Pie. I met this pie first in the New York Times. It has also graced Southern Living magazine, NPR, and Forbes magazine, not to...
By: Tinky Weisblat
Growing up spending summers down the road from composer, conductor, and teacher Alice Parker in Hawley, I didn’t know how lucky I was. I assumed everyone attended festive pot-luck parties at which grownups and children alike dressed in costume, ate...
The judges awarded first prize to the Peach Caramel Crumble Pie lovingly prepared by Justin Malone of South Deerfield. His presentation was superb; he topped the crumb pie with freshly whipped cream and then drizzled caramel sauce on top. PHOTO BY TINKY WEISBLAT
By: Montague Ma
Daphne chops the vegetables for the hummus very finely. She even quarters her cherry tomatoes, which can’t be easy to do. The result is that each bite of hummus brings with it several different vegetable flavors, embodying the produce of late summer and early fall. PHOTO BY TINKY WEISBLAT
By: Tinky Weisblat
When I was 20-ish and my grandmother suffered from Alzheimer’s, few Americans talked about this fogging of the brain. Today, thank goodness, many people share their Alzheimer’s stories ... and although there is still no cure for the disease, we can...
Anna Barto and Benjamin Lester of the Pioneer Valley Heritage Grain Share make small pitas out of ancient einkorn topped with red merlot bean hummus and tzatziki at Just Roots in Greenfield. STAFF PHOTO/PAUL FRANZ
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“The Bridge of Flowers” by Phil Billitz (CreateSpace, 91 pages, $24.95).Phil Billitz of Shelburne Falls published his picture book “The Bridge of Flowers: A Garden of Inspiration” in 2020. At that point, COVID-19 had shut down most local businesses...
A few years ago I wrote in this column about my friend Pam Gerry of Charlemont. It was January, National Soup Month, and she made her Sausage, Kale, and Cabbage Soup. I always associate Pam with soup, although she can make many other delicious...
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