Latest Stories
Most recently published stories in Feast.
Huckleberries
Summer has alway been my favorite season. I’ve always loved the longer, warmer days and excitement that comes during a time of year when many people take vacations. No matter what I have planned for summer, I always feel like it’s a time when anything is possible.
By Dawn Salois4 years ago in Feast
Nature’s Finest
I’m not ashamed to admit that I’m a city slicker for most of my life. I’m used to 10 story buildings and skyscrapers towering over me and the streets filled with people occasionally bumping into each other trying to commute to work. However I’m not used to struggling and living humbly.
By Linda Serrano4 years ago in Feast
Mango Mania: Tales of Summer Nostalgia. Top Story - June 2022.
Since moving to England two months ago, I've not really had a 'food problem.' Rice, a staple in the Philippines, is readily available here - I was, in fact, pleasantly surprised to see an aisle label for it in Tesco. There are Asian stores for condiments, and for the rest, well, I'm not particularly endeared to most of them. As blasphemous as it might sound to other Filipinos, I'm not really a fan of binignit, sinigang or lechon.
By Marie Sinadjan4 years ago in Feast
A Guide to Eating American Burgers as a Pastime
A Guide to Eating American Burgers Welcome to the origins of a “diet”. Simply put, this word proliferated , describing basically what people (especially Americans) had eaten on a routine basis. While the modern-day usage is described, a set of foods(that can essentially be utilized meals) to establish a weight loosing opportunity. A priori, diets largely consisted of meals planned and covered for Breakfast, Lunch, and Dinner. Also, there existed no special way of choosing. Rather, only a compilation of eclectic foods that are eaten. Nonetheless, as routine food particularly chosen due to location , weather, or Commerical discovery. Supplementally, giving way to what ordinarily accompanies a diet besides planning and making it routine by its very nature.
By Josh Oertel4 years ago in Feast
Memories of summer
An old-fashioned slide show of childish sensory memory: the baking heat shimmer rippling the air above a Sydney beach; plunging into the smooth glass-green surface of an ocean wave before it can crest; dusty salt crystals coating our peeling skin in patterns of continental drift whenever we dry out for long enough; the ever-present delicious smell of the coconut tanning oil drifting across the sand; the red and yellow lifesaver flags vivid against the upturned blue bowl of sky.
By Ali Howarth4 years ago in Feast
Suebye
One of the richest parts of Western Anatolian cuisine, which is one of the first things that comes to mind when it comes to healthy life today, is the food culture brought with them by the Jews of Izmir when they came from the Iberian Peninsula in 1492. As a result of Sultan Bayezid II's hospitable and far-sighted approach, most of them (about 120 thousand people) were accepted into the Ottoman lands. Thus, the Ottomans got to know the Sephardic culture and today a 500-year-old Sephardic culture continues to live in Turkiye.
By izzet Guvenilir4 years ago in Feast
Potato Salad: The Queen of the Cookout
I will be honest, potatoes are my favorite food group. I love them scalloped, home fried, baked, or drenched in cheese. I can't think of a potato I met that I didn't like. I mean, can you think of a more versatile food?! Okay, I suppose eggs are a close second, but not everyone eats eggs. Any way you slice 'em (see what I did there?), they are magnificent. We often associate potatoes with cold winter days and hardy stews, but if you ask me, summertime is when they truly shine.
By Krystl Densmore4 years ago in Feast
Melancholy, Wistful, and Nostalgic
I have fond summer memories of being outside when I was a kid. My brother and I spent most of our time wandering the quarter-mile stretch between our home and our grandmother’s. We devoured pilfered cherry tomatoes from her garden, sweet, unwashed, and still warm from the sun. We discovered wild garlic and onions and tasted their stalks.
By S.N. Evans4 years ago in Feast
