humanity

Humanity topics include pieces on the real lives of chefs, professionals, amateurs, inspiring youth, influencers, and general feel good human stories in the Feast food sphere.

Seasonal Eateries
It's hard to believe that so many delightful eateries close during the period of time considered to be off-season. Small establishments in tourist areas and a lot of ice creams shops are among these places.
By Dr Deborah M Vereen4 years ago in Feast
Cooking Might Be The Most Important Life Skill
Have you noticed your habits change ever since the Pandemic started? Maybe you’re going out less and ordering with GrubHub or Uber Eats more?
By Jordan Mendiola4 years ago in Feast
Why Everyone Should be a Foodie
Everyone should be a foodie. Food is a way to connect to people, a way to relate to people you otherwise wouldn’t interact with. Food, and an enjoyment of it, is one of the few universal things. Food allows you to understand the essence of a culture, a community, or a family. Food has drawn people together throughout the centuries and continues to do so in our ever-shrinking world. Being a foodie allows you to connect to a vast array of people who share the same passion as you and are always willing to try new things.
By Mason Wulbrecht5 years ago in Feast
Give Us This Day Our Daily Bread. Top Story - September 2021.
The first time I ever used a computer was when I was five years old. I was in first grade and our assignment was straightforward: tell the class what you want to be when you grow up.
By Birdy Rain5 years ago in Feast
The Pear Tree Cafe
There’s a cute little café, right along the ocean in a small town on the coast of Australia. It is a hidden town that not many know of yet it is famous in its own regards. Torquay, the place for lost souls, where searching and love can always be found. I know because, I have been there and it was the most magical place I had ever known. Mind you, I have swam in Asian oceans where plankton light up the darkest waters like the sparkles of the night sky filled with twinkling starts, and depths of ship wrecked ruins where only the most mysterious fish can be found while scuba diving the most adventurous hours. But in Torquay, there is a sweet ocean beach where the water is clean, and everything can be seen. There are waves that crash at night bringing peaceful sounds that can you put you to sleep. A blanketed beach of the most typical sand, the only place in the world where you could have it all to yourself for an entire morning or afternoon. The trees line up in a row , of pine and big leafed, as if traveling through the mountains on a winter and summer’s day. It is the only place in the world I have ever been where walking around town in the night is considered meditative and safe.
By Vocal-lady-ist Ms. Kerri5 years ago in Feast
Change
When your heart races a mile a minute with the thoughts in your head and it seems like it matches but there is this fear as big as the love that goes with it. My passion and this huge huuuge excitement.
By Deborah De Lorenzo5 years ago in Feast
Legal Violations of the Food Industry:
Western society, and social endeavours generally, revolve largely around food, meals, and consumption. We host luxurious family dinners for notable holidays, have business meetings over lunch, meet friends for weekend brunch, serve refreshments as incentive for participation, and go so far as to organize our entire days around where we will eat, who we will eat with, and what we will be eating. The food industry prioritizes speed and convenience, reinforcing its active participation in almost every aspect of our lives. Vending machines, convenience stores, fast food establishments on every street corner, and the ability to order dinner with just a few clicks or swipes at the palm of our hand ensure our next meal is never too far from our thoughts.
By Tia Foisy5 years ago in Feast
Black Nothing
What had once been created could have been a mistake. It did not know. It did not care. Below it was nothing. Above was also nothing. Surrounding it was nothing. It did not know if it truly existed or something else.
By Rebecca Slack5 years ago in Feast
Summer
I was 4 and a half years old when my brother was born. I was not at all happy about it. He was a chubby little thing with a perfectly rounded head and rosy cheeks that I would kissbite whenever mom wasn’t looking. He would cry of course and mom would say that she was going to put him outside in the trash can for the fairies to take him away. I actually liked the idea of that. I would ask her if they would feed him? I wasn’t evil after all.
By Karolyn Denson Landrieux5 years ago in Feast
Spaghetti Aglio Olio e Peperoncino
Three times a week for dinner my dad makes his current favourite dish, spaghetti aglio olio e peperoncino (pasta with garlic, oil and chilis). It is a sublime dish that brings comfort and positive emotions. You know he's cooking it because the house gets this warm and strong scent of garlic and you might cough at times if he’s put too many chillies. I don't remember him being so obsessed with it when we used to live in Milan so I finally asked him why he was so enamoured with it. Before answering it he gently put the fork down on his cotton napkin, swallowed the pasta, took a sip of wine while swishing it in his mouth (as if he had mouth wash) and finally swallowed it all down. He tells me it was one of his favourite dishes his mother used to cook for him when he was a kid. This dish reminded him of those warm days in Mogadiscio while coming back from school.
By Joshua Kauten5 years ago in Feast
Don't Let Them Eat Cake?
Tina Fey says that the most important rule of beauty is this, "Who cares?" And thank God for wisdom like that, because when it comes to baking, "Who cares?" really captures the aesthetic I'm (not so purposefully) going for. My work is not elegant, or beautiful, or even consistently tasty, it's more the product of a woman who gets into the kitchen and wings it while drinking wine and blowing off steam. Not everyone loves what comes out of my oven, mostly because it’s either burned or according to my daughter, tastes like “sweet dirt” (whatever princess), but that's what's great about being an amateur baker like me. You pretend to be learning, until you can go fake pro. And even though I believe I’m ready now, people tell me I still need to work out some of the kinks. It's hard to understand the logic entirely, as I’m pretty sure that Duff guy bakes a salty cake every now and again, but fine, I’ll be patient. Taking the time to solve why my biscotti taste metallic, isn't the worst idea ever.
By Abigail Saunders5 years ago in Feast
How Cooking Lets Me Be an Imperfectionist. Top Story - July 2021.
I am a perfectionist with almost everything I do. And while some might consider it my superpower, it gets exhausting. I constantly revise and rewrite drafts of pretty much all my writing. I only ever paint landscapes or flowers because I can never get noses right. Sometimes I even refold the laundry when my husband isn’t looking.
By Sarah Shea5 years ago in Feast