Latest Stories
Most recently published stories in Feast.
7 Nigerian Celebrities Who Can't Cook.
“I hate the heat.” Cooking in my opinion is a fundamental life-skill. I feel that as human beings, we need to have the ability to sustain ourselves whenever and wherever we find ourselves. But to so many other people, cooking isn’t a priority.
By Jide Okonjo6 years ago in Feast
Did You Know Candy Apples Came About By Mistake?
Some people love apples. Some people love candy. However, not all people love candy apples. Even fewer people know that candy apples came about by mistake. They were designed by a candy maker to be used as a display. They weren't meant to be eaten.
By Margaret Minnicks6 years ago in Feast
There Are 2 Cakes Among Us
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
Friendship is like food for the soul.
Prawns. Give them to me; any day, any time. Asparagus. My sister went months calling me asparagus, because every grocery shopping I asked her to pick up asparagus. Needless to say I love asparagus. I know that’s a lot of asparagus in a small paragraph. (oh that rhymes!) Okay, hear me out.
By Samantha Martin 6 years ago in Feast
How to Find Healthy Recipes
Healthy recipes are the best way to ensure you have an effective and easy way to make meals that can help you lose weight in a safe and natural way. If you're going to put together a diet plan that has ***healthy recipes on it, make sure that it also has a variety of other healthy meals that will give you some type of variety when it comes to food.
By Michael Vaughn6 years ago in Feast
How I learned to cook lobster in lockdown
WARNING – this content may be offensive to vegetarians, vegans and friends of lobsters. Much has been made of the new skills people have been learning during lockdown. According to all the social media posts I’ve seen, the population of the UK is going to emerge from the coronavirus pandemic speaking multiple languages, playing numerous musical instruments, indulging Picasso delusions, able to run marathons without breaking sweat, ready to take on Michelin starred chefs and thinking of challenging for the post of the next UN Secretary General.
By Heather Astbury6 years ago in Feast
Layered Snowmen Desserts
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
Tomatoes
Tomatoes When I was getting prepared for my article about tomatoes; I was doing some research. You know googling tomatoes to find out more about them. When I realized that I was spelling it wrong. I am not sure why I like spelling it wrong, but I like to put an a there the o is. I like to do the same thing with potatoes. I really must think about how to spell these words when I write them down.
By Natosha J Selsky6 years ago in Feast
Shortbread Table Decoration - 100% Vegan
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
What's the Big Dill About Pickles?
Did you know that in Connecticut, for a pickle to be considered a pickle it must bounce? In addition, contrary to popular belief, cucumbers are actually a fruit because it has seeds within itself and grows from a flower. Just looking at a jar of pickles can make one’s mouth water, but have you ever stopped and thought about pickles on a deeper level? Why do pickles have a satisfying crunch? When were pickled cucumbers first made? What makes a pickle a pickle? From the right pH level to the modern-day pickle purpose, there’s a lot more that goes into pickles than you could have ever thought. Although pickles seem like a simple garnish, they have been a necessary food for centuries, and the misconceptions about them only increase human fascination with these pungent fruits.
By Annie Crockett6 years ago in Feast
