Tina Brewster About Me Page at Helium

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About me - Tina Brewster

About me

I am a 44 year old mother and grandmother. I have two grown daughters and five beautiful grandchildren, four boys and one feisty girl.

I am finishing up a Bachelors of Interdisciplinary Studies at Western Kentucky University

I work at the local public library. The only job I've ever really loved.

I love to read a wide variety of material and I love to write any chance I get.

I love to hike and be in nature, especially with my grandchildren.

And, I love Renaissance Festivals.

Briefly me

My passion is ...

writing

I know too much about ...

I'm not sure any more. The older I get the less I seem to know.

My parents always told me ...

If you're going to be accused of something, do it.

My childhood ambition ...

Was to write plays.

My favorite memory ...

Is of my mother putting fresh cut lilacs in the house in Spring.

Why I write ...

Because it fulfills a part of me that nothing else can.

What I am reading/watching/listening to ...

I am reading Patricia Cornwell, Gerri Hill, Amanda Quick and Maria Tatar. I am watching Dora, Go Diego and Zelda. I'm listening to Shinedown and Breaking Benjamin

My first job ...

Was working at my sister's grocery store.

My best moment ...

was when I won the grand prize in my senior art show in high school after several years of never getting anything.

My inspiration ...

is romance. I'm a die hard romantic.

Featured article by Tina Brewster

Food & Drink > Dairy Products & Eggs Understanding the varieties of cheese: 1 of 1

Cheese has been around for a very long time. Archaeologists have found evidence of cheese being made from cows and goats milk as far back as 6000 BC. Today there are more than 600 varieties of cheese made around the world. Milk is the main ingredient in cheese. It can be milk from a cow, goat or sheep. In some places, it can come from water buffaloes, horses or camels. The cheeses that are created from the milk will be determined by the quality of the milk, technology, aging expertise and start culture used by the cheesemaker to bring about the biodiversity of the cheese. The book “T...
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