humanity
Humanity topics include pieces on the real lives of chefs, professionals, amateurs, inspiring youth, influencers, and general feel good human stories in the Feast food sphere.
A Simple Cup of Coffee and another Bowl of Rice
I am going to start with an honest confession, I’m not here to mention the intense sushi, the type that swims near Monterey Bay, oh what the freshness! Nor am I going to describe the awesome Mammoth Mountain Irish potato pancakes filled with bursting cheese and spinach. I want to talk about food that I traveled to, but in a different way. It's probably gonna sound like I’m bragging, but I believe in this simple kind of plain and honest hunger. And I believe that the culture that drove these three honest dishes deserves some honor. So a simple cup of coffee, another bowl of rice, and a bit of french bread ended up perfect.
By Gary Lougheed5 years ago in Feast
Three Times a Day
“You have to show them you are making an effort,” I said through clenched teeth, the sweet potato coating my mouth with carbs. “I know it’s hard, and I’d like to say it gets easier, but I’ve been here for over two months now and have done this three times a day...I’m still struggling.” I shrugged, no use in sugar coating it for the newbies. “What’s your name?” I asked, trying to distract her from the task at hand-cleaning her plate. “Mel,” she answered, but I knew that look. It was the look of horror and nothing I said at this point was going to help poor Mel in completing her gambit. I turned to Francesca and Char in hopes of some sort of conversation; the truth was I was the one who needed distraction. If I could talk and eat at the same time, I could usually manage to not think about the fat, carbs, sugar and calories taking over my body with every mouthful of this torture we called sharing a meal. Francesca was looking a bit pale, I noticed as she glared vehemently at the sweet potato in front of her, the last obstacle on her plate. I was a bit jealous; she had already finished the chicken breast and broccolini. “That’s why I start with the hardest part first,” I joked, motioning to my half eaten spud. Char chimed in with a peppy “Me too!” and Francesca joined Mel on team silence and horror. I shrugged at Char and took another bite. “Are you ready for group session?” She asked, chewing. “Not like we have much of a choice”, I answered, trying to push the conversation along as I took mouthful number four of orange goop; “Looks like we have two new people today, so it should be interesting at least.” I glanced over at Mel, still in shock, and the other newcomer sitting alone at the end of the long cafeteria table we were all forced to eat at. A guy. He was the only one. He was actually the only one I had seen since arriving here. I decided to pick up my plate and head towards him, in selfish hopes of striking up a conversation that lasted long enough to finish my meal.
By Jess A. Smith5 years ago in Feast
Do I have to have a label?
I hate telling people I’m a vegetarian, I really, really hate it. I don’t hide it, I order what I want when I want and if I’m asked about it I’ll gladly answer any questions or share recipes. Though when people hear the word “vegetarian” they leap to a whole bunch of conclusions. It’s especially mortifying if it happens at barbeques.
By Simply Stacey 5 years ago in Feast
Food is Life
I am one of those people that felt like they grew up in the kitchen. Whether I was at home or with one of my grandmothers the kitchen always seemed to be the hub of our home. It was where homework was done, life lessons were taught, food was prepared, and meals were eaten. And my grandmothers and my mother were these incredible chef’s that would have put Gordon Ramsay in 2nd place.
By Christine McPherson5 years ago in Feast
Food, Family, and Traditions
Baking sweets has always been a big part of my life. Thinking back to when I was a child...baking with my mom and family provides happy memories for me. I do not remember most of my childhood, from the age of 4 until I was 12. BUT, I do recall Christmas Eve gatherings with my family and all of the cooking and baking we did together.
By Food Writer - Deanna Martinez-Bey5 years ago in Feast
Guacamole
He roared with frustration as he scratched and scabbed at his beard. The magpie just looked at him balefully – used to such frequent outbursts. ‘Bloody, freaken heck’ he screamed. Knowing that hardly a soul resided nearby who could hear him. Who would even care anyway? After all those countless years of prepping, so sure of himself that disaster of one type or another was impending, did he ever stop to think about the pain, agony, and daily frustration of facial hair left to grow unkempt? No. And now not a razor could be found within walking distance on his corner of the face of the planet. He was shaggy, itchy, lonely, and hungry. ‘What a life’ he grumbled.
By Katie Hooper5 years ago in Feast
47 Tomatoes
Lockdown came too early for spring. At least, too early for the vast majority of gardeners. I had already made several trips to the nuirsery to stock up. As was my wont in the early months of the year, soil improver had been scattered and forked in across the sizeable expanse of 7 raised beds that made up my vegetable plot. Whilst at the age of 66 I was still going to the gym twice a week, I found digging brought an additional aerobic buzz to a crisp February morning.
By Al Campbell5 years ago in Feast
For the Love of Pies
Art has a therapeutic quality associated with it. Growing up I appreciated arts, and participated in many different forms, including ceramics, scrapbooking, sewing, and baking. When I was younger, these crafts allowed me to connect with myself and others in a similar way that my sister could with sports. But, as I grew older, baking provided me with a much deeper value, than just a mere connection to myself and others. Last March, making pies gave me the healing and happiness I so desperately needed and longed for after being sexually assaulted.
By Jamie Waters5 years ago in Feast
Let Them Eat Cake
Each year my imagination and creativity is given the opportunity to dance in the world of whimsical beauty creating intentionally "home-made" looking cakes for the people I love. I'm not a professional cake decorator by any means, though I do love creating new works of art and I've been doing this since my eldest daughter turned 1, 13years ago.
By Donna Raymond5 years ago in Feast
