Latest Stories

Most recently published stories in Feast.

The Challenge of Gluten & Dairy Free Breakfast Cereals
The Challenge of Gluten and Dairy Free Breakfast Cereals A very processed food. As a nutritionist, I found that most people who needed to adhere to a gluten and dairy free diet also feel much better when avoiding overly processed foods. Breakfast cereals surely are an overly processed food. However, I have included them because you may not be bothered by them, you may have kids who love their cereal but need to avoid gluten and dairy for some reason or, perhaps you have guest coming that are gluten and dairy free and you want to offer them cereal as a breakfast option. Sometimes, we are using cereal as a very occasion meal or perhaps as part of a holiday recipe like Rice Krispy Treats or Holiday Chex Mix.
By Paula C. Henderson4 years ago in Feast
How to Get Rid of a Stubborn Double Chin Instantly
What is a Double Chin? Although many people have a hard time accepting it, a double chin is actually quite common. Double chins are a result of genetics and often occur during pregnancy and breastfeeding. As a result, the upper lip doubles in thickness, often accompanied by a lower lip that is thicker than normal. While not everyone who has a double chin will recognize it as such, it’s still important to get it checked out by a doctor if you think you’ve developed one. There are a number of reasons why someone might have a double chin, including an eating disorder, genetics, excessive weight gain, and an old, bad diet.
By Fitness_Port994 years ago in Feast
Why is Food Depackaged
How is Out of Date and Unwanted Food Depackaged? Why is organic food depackaged to remove wrapping materials? The reason is that unused food was once simply thrown into landfills, or burned in mass-burn municipal incinerators, and this is no longer socially or environmentally acceptable for numerous reasons. Instead, the requirement is now for the organic content to be anaerobically digested, and for the rest of the material to be recycled. In reality, the rejects almost always end up in a landfill or are inefficiently incinerated, but this is far better than the whole lot going to a landfill or for incineration.
By Miley4 years ago in Feast
England's 'nose-twisting' superfood salad
It was a sunny July day and I felt as though I was standing in a 19th-Century film set. The whistle of the steam train sounded as I waited on the perfectly preserved Victorian platform at Alresford station in Hampshire. The pale yellow and green station palette, barley twist lamp posts and original signage was virtually the same scene as 100 years ago, and colourful blooms amplified the serene setting. The historical hissing sound marked the beginning of my journey back in time to when the county's famed watercress began to spread nationwide.
By Sweet Holdeman4 years ago in Feast
Chhurpi: The world's hardest cheese?
Enveloped in a thick veil of grey mist, Nepal's remote Himalayan village of Parvathy Kund was nearly deserted. One of the few people in sight was an old woman sitting in the doorway of a wooden house, who flashed a welcoming, toothless smile at my friend and I. "Would you like to eat some chhurpi?" my friend asked the woman, having just bought a few kilograms of the local cheese from a factory opposite her home.
By Sweet Holdeman4 years ago in Feast
Slippurinn: The restaurant reinventing Icelandic cuisine
Much of what chef Gísli Matthías Auðunsson serves at his restaurant, Slippurinn, comes from outside his door. Only instead of a backyard garden with haricots vert and artichokes, there are meandering hills that look like green dragons dusted in fairytale-pink arctic thyme; cliffs perched dramatically over untamed fields of lemony sorrel; beaches dotted with briny oyster leaf and deep craters full of yellow-topped pineapple weed growing in volcanic soil as black as night. These, plus dozens of other wild-harvested ingredients like yarrow, sea beans, spruce and rowanberries, are pureed, dried, pickled and fermented in Auðunsson's kitchen apothecary.
By Gay4 years ago in Feast
Where it's forbidden to serve meat
Inhabited since at least 1800 BC, Varanasi is well known for being among the oldest living cities on Earth, and one of the holiest for the world's estimated 1.2 billion Hindus. Every day, as the sound of ringing temple bells echo overhead, tens of thousands of devotees descend the city's 88 stone ghat steps and dip themselves into the Ganges river to wash away their sins. Bereaved relatives flock to Varanasi's two cremation grounds where funeral pyres burn around the clock, believing that Shiva himself whispers the Tarak mantra (chant of liberation) into the ears of all those cremated here, granting them instant moksha or salvation.
By Sweet Holdeman4 years ago in Feast
The UK village that lost its cheese
Stilton, Cheshire, red Leicester. There are more than 700 cheeses produced in the UK, but in parts of the English-speaking world, a certain type is so ubiquitous that it's simply referred to as "cheese".
By Gay4 years ago in Feast
Teh tarik: Malaysia's frothy 'national drink'
An arc of piping-hot tea streamed high above my head as the waiter poured the frothy concoction from one tin cup to another, increasing the distance with each pass. In an act that seemingly defied physics, he angled the stream further over my table and channelled the miniature waterfall flawlessly into my glass.
By Sweet Holdeman4 years ago in Feast
Bokit: The fried food that defines an island
In the sun-scorched streets of Pointe-a Pitre, Guadeloupe, buzzy energy bubbled up from the narrow lanes and the scent of spices and frying dough mingled with the sea breeze. The first time I arrived on the archipelago, I was struck by the chaotic mix of old world and new: crayon-coloured 18th-Century buildings next to storefront mannequins dressed in patterned leggings and tanks; a graffiti artist spray painting a crumbling 19th-Century warehouse.
By Sweet Holdeman4 years ago in Feast
St Louis: The US city transformed by heartbreak
The retro sign on top of the two-storey brick building in St Louis, Missouri, reads "Lemmons Fine Food" with a giant arrow pointing towards the door. At night, the sign's light casts red and green reflections on the windows, diverting attention from a mural of a can of beer covering the right side of the building.
By Gay4 years ago in Feast
Trieste: Italy's surprising capital of coffee
In every Italian city, the day's rhythm begins at the cafe. But in Trieste, a city on Italy's north-east coast, that rhythm comes with a twist. Wander into any cafe here and, in addition to the familiar clinks of cups and hissing of steaming milk, you'll hear people ordering "capo in b": a mini cappuccino served in a glass that's a favourite of Triestini.
By Sweet Holdeman4 years ago in Feast