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By CAROLYN BROWN

It’s not uncommon for a small nonprofit not to have a physical space. It is, however, ironic when that nonprofit itself is called Human Scale Art Space.

This cake was baked by Rebecca Phelps of Hatfield and her grandson, Alessandro Phelps, of Amherst. Not only do they enjoy baking together, “We also both like Taylor Swift a lot,” Rebecca Phelps said. “We made this cake to honor her [song] ‘Blank Space’ and used pomegranate seeds for the blood.”

Peggy Sanders of Northampton wrote to us with the good news: “Artichokes from California are here! Simmer them, melt butter. Celebrate Spring.”

Jennifer Kellogg of Whately made this apple buttermilk cake for her parents’ combined birthday celebration. “It was a great way to use up the fall apples that had been sitting in my refrigerator.”

Joe Lavallee of Hatfield said his wife, Mary Jane, is a great cook (“she made this puff pastry quiche with feta, spinach, shallots, sundried tomatoes, and nutmeg and Parmesan cheese”), and it is also her birthday week so he wanted to surprise her with this winning photo.

Easthampton newcomer Julie Slavet made this roasted cauliflower, feta, onion and date salad. “The Valley’s fresh vegetables and cheeses really inspire creativity,” Slavet said, adding that “the food here seems almost as welcoming as the people we’ve met in our first month.”

Suzanne Symanski of Hatfield says her family loves a corned beef and cabbage one pot meal around Saint Patrick’s Day. “It’s easy to prepare and delicious served with a nice rye bread. Great leftovers, too.”

Patricia Myerson of Leeds brought these fried pierogi with sour cream to an Academy Award watch party in honor of the film “Porcelain War,” which was nominated for Best Documentary. Myerson noted that she served them “in blue and yellow dishes for Ukraine.”

By CAROLYN BROWN

Some people dream of taking months away from their jobs to hike the Appalachian Trail. For local photographer Carly Rae Brunault, hiking the trail from Georgia to Maine and meeting people along the way helped her deal with grief – and she’s since turned that experience into a book.

Holly Ghazey’s daughter, Thalia Ghazey-Bates, made this Orange Upside-Down Cake for her birthday. “The Cara Cara and blood oranges slicked with a thin shiny layer of orange marmalade look like little suns on a gloomy February day,” Ghazey said.

This photo from Emmy Clausing exudes cozy winter vibes. It’s Clausing’s version of Pasta Fazool, “an Italian pasta, beans, sausage, and greens dish that makes a hearty winter dinner main course.”

Josh Rosenblatt of Easthampton sent in this “baked French toast with local maple syrup and organic blueberries,” made with “homemade bread, orange zest and a dash of orange liqueur.” Sounds perfect for a snowy morning! 

By ALEXA LEWIS

The story of David Heisler and Crystal Truehart Heisler is something straight out of Hollywood: A model and a photographer meet on the set of “The Janice Dickinson Modeling Agency” reality TV show, fall in love and spend years building careers in the bustling cities of Los Angeles and Austin. Now, seeking a change of pace, the couple has returned to Truehart Heisler’s hometown of Southampton, and Heisler is looking to add a bold new edge to Easthampton’s arts scene with the opening of his new Eastworks studio space, theStudio x DavidHeisler.

I feel healthier just looking at this colorful salad sent in by Karen A. Smyers of Easthampton. Karen said the salad was made with chickpeas, purple sweet potatoes, red onion, carrots, celery, and purple carrots.

Camille Balestri of Conway has a “new semi-annual tradition” with her sisters of making homemade tortellini.

When it was Rollas Batten’s night to cook, he went with pizza: “Store bought ingredients, 30 minutes to table, smiles on the faces of my dinner crowd, it's the way to go.”

By BILL DANIELSON

Anyone who has ever dabbled in the art of photography will understand that you find yourself at the mercy of your environment. Of course, I am speaking of outdoor photography in this case. Studio photography is an entirely different organism because in that particular endeavor the art lies in manufacturing an environment. If you are outdoors, however, you have to find ways to make due with what you’ve got on any particular day.