Latest Stories
Most recently published stories in Feast.
Ginger, Toffee and Lime Cupcakes [+ a Surprise Inside!]
In this chapter of ‘the filmmaker’s guide’ we’re actually going to be learning about literature and film together. I understand that many of you are sitting in university during difficult times and finding it increasingly hard to study and I understand that many of you who are not at university or not planning on it are possibly stuck of what to do, need a break or even need to catch up on learning film before you get to the next level. This guide will be brief but will also contain: new vocabulary, concepts and theories, films to watch and we will be exploring something taboo until now in the ‘filmmaker’s guide’ - academia (abyss opens). Each article will explore a different concept of film, philosophy, literature or bibliography/filmography etc. in order to give you something new to learn each time we see each other. You can use some of the words amongst family and friends to sound clever or you can get back to me (email in bio) and tell me how you’re doing. So, strap in and prepare for the filmmaker’s guide to film studies because it is going to be one wild ride.
By Annie Kapur6 years ago in Feast
Pasta Comes In Many Different Shapes, Sizes, and Textures
When you send someone to the store to buy pasta, the person will have no idea what to purchase because there are so many names, shapes, sizes, and textures of pasta. There are about 600 specific kinds of pasta, and there are over 1,300 documented names. Therefore, you must be specific when you send someone to the store to buy pasta for you.
By Margaret Minnicks6 years ago in Feast
Comforts Brought To You From The Other Side. Top Story - November 2020.
With the holidays around the corner, I decided this year to purposely make these the most memorable holidays I possibly can for my children and I. My boys are starting to get to the age where they will start remembering traditions and make memories to share with their families as they get older and have kids of their own.
By Kayla Lindley6 years ago in Feast
BECOMING A FOODIE
“Food Market? You’re just now discovering the Food Market?” To answer all your speculating questions. No. And Yes. (Hahah.) I never realized that the food market was just up the street. At my VERY CONVENIENCE! I started to make it a routine thing to get fresh ingredients every Saturday or Sundays. The daily trips to the Fresh Farmers Market was what kept my motivation of creating simple recipes, eating healthier, trying new recipes and overall supporting my community
By Aniya Henry6 years ago in Feast
A Sweet, Heavenly Present
Chocolate and hazelnut. Together, they’re an ethereal combination.These flavors give your taste buds the right amounts of sweet, decadence, nuttiness, and crunchiness that makes you want to crave for more. What’s even heavenly, is when these two ingredients are encapsulated in a spherical wafer that’s covered with even more chocolate and bits of hazelnut, putting all other confections to shame. Do you know what I’m talking about? It’s pretty easy to guess. In fact, they’re usually wrapped in its signature golden celestial wrapper, nestled in its divine liner. Still don’t know what it is? Then close your eyes and imagine angels whispering this sweet name to your ear, Ferrero Rocher.
By Michael Baylon6 years ago in Feast
Milk and Cookies
I propose the question, is there a more perfect pairing in the world than milk and cookies (I’m drooling just thinking about it)? At its root, the combination of the two is simple. It’s once you deconstruct the pairing that there’s so much more deliciousness to unpack. Sure, they might not be as classy as wine and cheese; instead, they’re so much more.
By Shandi Pace6 years ago in Feast
Confessions of an Ex-Carnivore
Growing up I never once ate a vegetable. Granted, my mother couldn’t cook so my introduction to vegetables consisted of a frozen block of welfare rations thrown into a boiling pot of water. I was repulsed by the rubbery texture and lack of seasonings to counteract the freezer burn so, quite honestly, I just assumed that this is what vegetables tasted like. And never would I subject myself to such gag-inducing torture ever again.
By Krista Smith6 years ago in Feast
The PERFECT Holiday Dinner
What I'm about to share may very well change your life. I know it certainly changed mine... And it all came from a Bachelorette party. I will detail the recipe for you to try at home yourself, as well as the best wine to pair with it. As a little bonus, I'll also include one of my favorite desserts and the wine pairing for that! So without further ado... Allow me to begin detailing how one can make the best "spasagna" (spaghetti in lasagna format):
By Cat Richey6 years ago in Feast
100% Vegan : Soft Vanilla and Ginger Shortbread Biscuits
Of course, you probably know me very well for invading Vocal with my film studies stuff and articles entitled ‘a filmmaker’s guide’. I have often explained that I love to bake as well. Since I was young, I have loved the idea, the creativity and the relaxation of baking different things. I love to make macarons, layer cakes and gingerbread in particular and the activity of it really gets me away from my laptop (where I’m sure you know that I spend most of my life). So, I hope you enjoy me talking about what I bake and why I bake it complete with pictures (if not very good) of me actually baking, my baked goods in the process of being created and when they’re finished. I’m really happy to share this with you. And if you like, you can show me your baking (yes, I spend a lot of time writing, but I also spend a lot of time reading other people’s articles!), I would love to see it. Since I was in school, I was always interested in creating things, whether that be pieces of writing, welding things to make small statues or baking foods and making sweets (candy, if you’re American). I hope you enjoy looking at some of the stuff that has honestly kept me sane, because I seem to be going slightly mad.
By Annie Kapur6 years ago in Feast
