Latest Stories
Most recently published stories in Feast.
Curry in a Coffee Cup
So, the seasons have changed here in Colorado. It happened fast. One moment I was sitting in my car wishing it had air conditioning and the next moment I was glad the heater still worked. With the heat, I've noticed food has changed as well. The bright colors of summer with their abundance of rich greens and oranges is now fading to darker colors. The honeydew melons and cantaloupe are starting to spark my interest as I desire for the sugars that will yield warmth. I pop half of one in my smoothie in the morning and I'll share that concoction in another article. However, I want to enlighten you all to what has been a game-changer as of recent and I also want to provide you with a delicious easy curry recipe. Let's get into it.
By Sound And The Messenger8 years ago in Feast
Slow Cooked Low Carb Chicken Recipes. Top Story - September 2017.
A slow cooker, otherwise known as a Crock Pot, is basically an electrical cooking appliance that prepares food in lower temperatures rather than baking or frying. It can be one of the best appliances in your kitchen and can whip up amazing food — that can be healthy, too.
By Jacqueline Hanikeh8 years ago in Feast
Double Quarter Pounder, Plain
Everyone has that one food that they crave in a ganja fog. The desire to run to McDonald's at 2 AM for a Double Quarter Pounder with cheese—plain—to silence your aching stomach and screaming brain is too much. It’s cold, really fucking cold. You pile on socks under the warm fuzzy moccasins mom got you for Hanukkah and the sweatshirt you basically never take off because it’s too cozy and covers your knuckles perfectly. Last to go on are the warm flannel pajama pants: you know, the ones with the pastel penguins skiing down your legs? Yeah, those. Tiptoeing through the house to the door where the keys hang is the easy part. You grab your ancient car keys, and turn the door knob. It squeaks just a bit and the fear of waking up your mom with barking dogs send a shiver throughout your slightly sweating body. You shimmy out the door, closing it ever so gently, then breathe a huge sigh of relief.
By Emma Bukovsky8 years ago in Feast
Food Culture in Norway Steps It Up
I love the salmon but it was the porridge that really caught my eye. It was the day-old porridge, made with oatmeal cooked overnight with tons of crunchy seeds that captivated my attention. The staff has just prepared it at the sour dough bakery within the multi-story food complex of Mathallen in Oslo. They were going to serve it in go-cups the next morning and I really wished I worked in Oslo at that moment (or that it had been ready to taste then and there).
By Liza Zimmerman8 years ago in Feast
The Jewish History of Honey
Israel: a sacred land for Jews, Christians, Islam, Druze and Bahá'í Faith—a land of milk and honey. Honey, a simply delicious golden syrup that is made by bees and devoured by humans. Honey has a very cozy place in my heart. I could eat an entire jar of fresh local honey in a day: on top of toast, in my tea, on yogurt and granola, or on a spoon. It is very often eaten during one specific holiday, Rosh Hashanah. Parents tend to give their kids sweets made with honey: honey cake, honeycomb candy, and Bit-O-Honey, as a treat for the New Year. My family was more traditional and did honey and challah bread dipped in local honey.
By Emma Bukovsky8 years ago in Feast
Top 10 Restaurants in Salt Lake City
I have to eat gluten free because of intolerances, but even if I didn't have intolerances, I might consider taking a break from wheat and gluten to see how my body felt. You should consider it seeing that it is one of the "Top 7 Allergens."
By Taylor Lamb8 years ago in Feast
Passover Brisket
My grandmother has never been an amazing cook. She hated cooking and always took the easy way out. Microwave “baked” potatoes, instant mashed potatoes, seasoning packets of every variety, her cookies were made from boxed cake mix, and her chicken salad was made with store bought rotisserie chicken. The only two things Alice Meisel ever made from scratch was matzo ball soup and Passover dinner, specifically “The Best Passover Brisket.”
By Emma Bukovsky8 years ago in Feast
Vegan vs. the Food Industry
I am a vegan. Let me delve deeper into what it really means for me to be a vegan. My ethics, my passion, and my vision for the future lies within my belief or better yet my ethics for equality between all species. In many ways it could be an issue by just the way people tend to lean towards how they treat their foods. Some people believe that it's completely okay to eat unhealthy just because their body “has low metabolism” or “I have a disease” and those people are the people who make excuses, excuses for everything. Your disease nor your metabolism should grant you the right to be lazy and unhealthy, to pack seven bags of chips in your cart and to only put a single fruit like strawberries in just so you can drown it in Hershey's chocolate syrup later. For the people who make excuses that they need their vitamins and protein and that veganism does not supply that for them. There are plenty of vitamins and proteins in foods other than meat, milk, and eggs. To the people who make the excuse “I just can't live without…” people need to learn how to stop making excuses and open their eyes to the truth.
By Kenya Carpenter8 years ago in Feast
Best Southern Restaurant Chains
The South is one of those rare American regions that's known for having jawdroppingly amazing, super-mouthwatering food. Unfortunately, it's also known for having food that's so decadent, it'll kill you if you eat too much of it.
By Ossiana Tepfenhart8 years ago in Feast
Barista Says He's Not Afraid of Starbucks
With Wittenberg University getting a second Starbucks location inside Thomas library, it’s set in stone that Springfield will have at least four of the coffee shops in town by this time next year. While this news may be exciting to fans of the company—especially to those college students who couldn’t get their Starbucks fix while away at school—it could mean death for small, local shops in the area.
By Destiny Smith8 years ago in Feast
Did Someone Say FOOD?
So as a mom and wife it's my duty to cook. Obviously, that is a preconceived idea but I am okay with the chore of cooking because I enjoy it! I have been quite the chef/baker since childhood. I started cooking family dinners at the age of 12 and I have not stopped. I am 20 now, so for the past 8 years I have cooked and baked and I still love the chore. Although sometimes it can be a real chore when I have had a long day.
By Cheyenne S8 years ago in Feast
