Latest Stories
Most recently published stories in Feast.
When We All Get Together
Last year was the first year in, well, as many years as I can remember that there was no conversation about where we would be for Thanksgiving. We were going to be in our home, thank you, just the two of us, keeping all germs real/imagined/feared to ourselves.
By Judey Kalchik 5 years ago in Feast
Going Gluten Free
This would work best if I started at the beginning of my gluten free story. Almost 5 years ago I found out that I had to go gluten free out of necessity. It was rough at first. I wasn't trying to do all sorts of research on what I could or could not eat, and where to buy the different items. Our society loves to make fun of people who are gluten free and mock gluten free foods so I was going into the entire process feeling like it wasn't going to work. Then it came to actually eating gluten free. All the products I was buying from the store matched up with all the horror stories. They were too dry, too crumbly, or too dense. Many of them lacked flavor. Some tried to make up for the lack of flavor by adding too much salt. I was really sad to give up my yummy wheat, barley and rye based foods.
By Rita DeStefano5 years ago in Feast
How I Decided to Stop Eating Junk Food and Eat More Healthier Meals
I’m one of those writers who likes to explore different websites when I hear other people buzzing about the benefits. For the latter part of my adult life, my curiosity has been right there with me, nudging and encouraging me not to be afraid to check out new things.
By Justiss Goode5 years ago in Feast
Give Plant-Based Chicken a Chance
Seven years ago, we hopped on a boat to an island that was a former Spanish colony. The Spaniards left centuries ago, but Spanish influence is imminent in the economic and political systems of the towns lorded over by hacienderos, affluent families who own almost half of the town.
By Romellaine Arsenio5 years ago in Feast
Simple Vegan, Gluten & Oil-Free Recipes
Having had to eliminate many things from my diet, I have spent countless hours in the kitchen creating new concoctions and recreating old favorites, as well as searching for hidden gems. All the recipes in this article are ones that I have made several times and hold a special place in my life (all pictures are my own). They are all plant-based, and free from gluten, corn, oats, buckwheat, canola, msg, artificial sweeteners, and added oils. I have learned that regardless of your diet, whether due from choice or circumstances, robust and charming dishes can always be fashioned from a dash of zeal and ingenuity.
By M.R. Cameo5 years ago in Feast
Mini Pizzas and Rollercoasters
Tacos make a great summer meal, because there’s no need to heat up the house running the oven. If you’ve ever wondered what to do with leftover tortillas, look no further! Here are some great ideas to use up both corn and flour tortillas.
By Julie Lacksonen5 years ago in Feast
The Future of Coffee with Machine Learning
The morning I can’t wait It’s my favorite time of day The aroma of coffee fills the air I know what you’re thinking: “more on coffee. Seriously?” I hear you. It’s like the caffeine world has gone mad. But, if you’re anything like me, it may be challenging to process all of the arguments for and against drinking coffee — it just seems so polarized!
By Augmented Man5 years ago in Feast
Healthy Eating on A Budget:
When you sit down at a Michelin-starred restaurant table, the fancy ambience hits you immediately. The waiter brings you an unpronounceable bottle of wine and hands you the first of a long series of miniature, sophisticated dishes that are rich in all sorts of nutritional properties. At the end of the pleasant experience, you are served with the saltiest of puddings: a hefty bill.
By Fay McFarlane5 years ago in Feast
Cheese Please
Europe Finland Leipajuusto is called Finnish squeaky cheese in the US because it seems to squeak when you bite into it. The cheese is made from the first milk drawn from a cow after it has given birth. Lipajuusto can be bought in a 2-3 cm thick dish which can be grilled, flambeed or baked. Due to its appearance the name of the cheese means "bread cheese." This cheese is usually served in slices with coffee or eaten with fresh cloudberries or cloudberry jelly or in a salad.
By Rasma Raisters5 years ago in Feast
