Latest Stories

Most recently published stories in Feast.

The Good Little Boy's Story.
Jacob Blivens was a good boy who lived in the past. He always followed his parents' instructions, regardless of how ridiculous and irrational they were; he always read his book; and he never arrived late for Sabbath school. Even if his bobbleheaded judgement informed him that skipping work would be the most profitable course of action, he refused to execute it. That boy acted so weirdly that none of the other lads could ever figure him out. No matter how handy it was, he wouldn't lie.He only needed to say that lying was wrong; that was enough for him. He was also so brutally honest that it was laughable. Jacob had peculiar methods that were more extraordinary than anything. He refused to engage in any form of reasonable entertainment, including playing marbles on Sunday or robbing birds' nests or giving hot pennies to organ-grinder monkeys. The other lads used to try to make sense of it and comprehend him, but they were unable to come to a satisfactory conclusion. As I already mentioned, they had only the vaguest concept that he was "afflicted," so they took him under their protection and never allowed him to suffer any harm.
By Paramjeet kaur4 years ago in Feast
The Best Part of Cooking
There’s a cut of meat I always look for in the supermarket. Not a big roast, nothing showy, not unless I’m having a dining room full of guests and that’s vanishingly rare in these pandemic days.
By Britni Pepper4 years ago in Feast
BBQ Meatloaf
BBQ Style Meatloaf Tips and Substitutes Some people like to add diced peppers, I recommend any but green pepper. They overpowers the flavor of your spices which changes the entire flavor of your meatloaf and not in a good way! If you don’t eat meat, substitute the beef for Beyond Meat. You can find this at your local grocery store. You can also use ground turkey, chicken or pork.
By MoriaCavandish4 years ago in Feast
How To Lose Weight When You Have Diabetes
Consuming Food In The Right Way Is Important To Help With Weight Loss Many people think that because they have diabetes, they can’t eat enough food to lose weight. The truth is that you can still eat healthily and still lose weight. If you are just starting to lose weight, you may be thinking that you need to eat more food to gain more weight. This is not the case. You just need to eat the right amount and the right foods to lose weight. For example, if you normally eat a cheeseburger and a medium-fat cheese stick for lunch, you can still eat a cheeseburger but reduce the fat in it by a quarter and the calories to save weight. You need to eat the right amount of food to lose weight. This can be hard to figure out on your own since you aren’t really sure what to eat and what not to. There are many ways to help with this. One way is to use the USDA food composition calculator to figure out what foods you should eat and what foods you shouldn’t eat. Another way is to ask a dietitian for help in figuring out what foods you should eat. They can help you plan out your meals and snacks to ensure that you are getting the right amount of calories and nutrients. You should also drink at least 1 liter of water (8 glasses) every day. Water helps with digestion and flushes out toxins from your system, making you lose weight faster.
By Fitness_Port994 years ago in Feast
How rice shaped the American South
Just before the American Revolution, a woman whose name I may never know disembarked a ship in the harbour of Charleston, South Carolina, destined for a rice field. She was a member of the Mende people of Sierra Leone. Her back bore the letters "R.A.C.E." – Royal African Company of England – seared into her flesh with a brand. The ship on which she was brought started its journey in Liverpool or London and made its way south along the upper Guinea Coast. It waited at Bunce Island in the Sierra Leone estuary, bobbing in the water, waiting for supplies and a cargo of "choice healthy slaves" that would be sold at auction by scramble on the deck or by the wharf when it landed at its final destination: the swampy, moss-draped Carolina Lowcountry.
By Haas Tash4 years ago in Feast
Pakistan's beloved 'poor man’s burger'
Every morning before sunrise in Karachi, Pakistan, while the city is largely asleep, Abdul Ameen ducks through a tunnel and crosses dilapidated railway tracks to the more affluent side of town. Here, parked strategically between a mosque and a marketplace, his pushcart awaits him.
By Gay4 years ago in Feast
The Swedish chef who cooks solely with fire
At his Michelin-starred restaurant, Ekstedt, located in downtown Stockholm, chef Niklas Ekstedt brings the natural world indoors. Considered one of Sweden's most famous chefs, he transforms raw ingredients into fine cuisine solely through the use of fire, ash, soot and smoke – no gas or electricity allowed.
By Gay4 years ago in Feast
Jaggery: South Asia's sweet, sentimental cure-all
A staunch follower of the unwritten manifesto of South Asian mothers and grandmothers everywhere, my mother thinks there are few ailments she can’t treat at home with food. One ingredient in particular features regularly in her remedy arsenal. And unlike many of the peculiar poultices she applies and acrid concoctions she brews, this one is an easy pill – or lump – to swallow.
By Gay4 years ago in Feast
10+ Delicious Pav Bhaji Recipes in Marathi
Pav Bhaji is a popular dish in India, made of vegetables and served with bread. It originates from the state of Maharashtra, in western India.
By Md Fahad Alam4 years ago in Feast
Steaming crab tips 🦀
Some people don't like to eat pork, some don't like to eat mutton, but rarely have I heard of people who don't like to eat crab, which has been loved by people since ancient times for its freshness. With the improvement in living standards, the crab has come into the common household, and people know more and more about crab, which is not only delicious but also a good tonic for autumn. Crab is rich in amino acids, unsaturated fatty acids, vitamins, and trace elements such as iron, calcium, and phosphorus, which help to strengthen the bones and bones and enhance immunity.
By Alessandro Algardi4 years ago in Feast
The crucial legacy missing from US food
One big bubbling stew of flavours, American cuisine has never stopped shifting shape and adding accents, with successive waves of immigrants happily swapping and blending their culinary traditions for centuries. There is, though, one crucial legacy missing from the raucous mix, and that's ironically America's own Indigenous cuisine. Native American food, if it's recognised today at all, usually only materialises on the Thanksgiving table, where it is represented by a token squash or a pumpkin centrepiece.
By Gay4 years ago in Feast
The Chinese noodle dish whose name doesn't exist
A rhythmic thumping sound echoed through the restaurant-lined street in north-west China, emanating from multiple directions, their cadences briefly falling into sync before disbanding once again. I reflexively turned my head in the direction of the nearest thud to see a chef working in front of his shop, swinging a hefty rope of dough between his hands.
By Gay4 years ago in Feast