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.
For the Love of Food, Please Stop Eating on Public Transport!
I recently took a 3-hour bus trip with a gluttonous, annoying seat partner who couldn’t keep his mouth shut. It was absolute hell for me. Then it hit me… People are eating all the time, everywhere, which is disgusting. Don’t get me wrong. I love food, but I’m often nauseated by people eating foods with obnoxious smells. I’m actually personally offended when passengers arrogantly dump their garbage on the bus floor as if they are the only people who matter in the world.
By Robert Gitau6 years ago in Feast
Caribbean Celebrity Chef Jason Peru Finds Balance of Flavours
Less than a decade ago, Trinidad and Tobago appointed its first female Prime Minister, Kamla Persad-Bissessar. It’s also been a little less than a decade since Jason Peru created his own journey from culinary school professor to Caribbean celebrity chef fastest.
By Bridgett Leslie6 years ago in Feast
Millennial Hunter-Gathering: An Introduction
A Proper Introduction… I’ve been blogging for a few months now, and have a bit of a following on my social media. Firstly, a great big welcome to all my new followers! I hope you’ll find plenty of inspiration in these pages, and I’d love to hear about your bargains and foodie creations.
By Laura Ansbro6 years ago in Feast
I’m Not Jewish, But I Eat Kosher
I vividly remember the last time I ate a pork chop. I had flown to Chattanooga, Tennessee to visit some friends. I always looked forward to their stepmom's cooking. She was raised in a Pennsylvanian Amish family, which meant she inherited lots of amazing scratch recipes from her mom and grandmother. Since I flew from Florida to Tennessee to visit them a lot, I had the pleasure of enjoying many of these meals. The pork chop filled most of my plate, over an inch thick and glistening in fat.
By Allison van Tilborgh6 years ago in Feast
A Chef, Without the Line: Part 2
As a chef, I hate how passionate I am about the small details. It’s almost a sick turn on to be a perfectionist, worrying about the small details in a sadistic OCD behavior of everything in its place. Every time I step foot into the kitchen, onto the line to prep, cook, and push through dinner service, I always see service as a formula one race. The operation must be perfect in order to win and not a single person can win by themselves. Down to every little detail that would prevent a kitchen or its service from being absolutely perfect. I began to hate people who didn’t have the same outlook as I did, in the sense that excuses were made to why the job wasn’t done and or jobs were done half ass. I always believed that food needed to be perfect, every time. No exceptions. It was an art form to be respected.
By SKEDDY OFFICIAL7 years ago in Feast
Food That Is Thrown Away
Today, there are so many people starving and hungry in the world, but what does anyone do about it? Nothing. I have recently done some research on local merchant chains who serve food like fast food establishments. Everyone one of them throw their extra food out into the dumpsters and write it off as waste.
By Brandi Payne7 years ago in Feast
Please Stop Buying Candy Canes
It’s that time of year again—when it’s way too cold but the true magic of Christmas hasn’t kicked in yet despite all the Santa-themed stalls and shops (probably because they began in September!). Cosy high-street cafés are selling way-too-expensive gingerbread lattes when you're trying to do Xmas shopping early, or your local Tesco is advertising Mince Pies for cheaper than Sainsbury’s. But what grabs your eye is the new Christmas confectionery: the chocolate Santa’s or the advent calendars, a jam tart or two, and the large Quality Street box going half price. All guilt-free because it’s December!
By Emily Page7 years ago in Feast
The Art of Cooking
For me the joy of cooking started in my early teenage years. I grew up watching all the famous television chefs create these beautiful and delicious meals, but what stuck out in my mind was the families they were surrounded by that shared in those meals once they were prepared.
By Falon Snow7 years ago in Feast
Thanksgiving Is Here
Happy Thanksgiving! As we gather around the table for another filling meal of turkey, sweet potato casserole, green bean casserole, rolls of all types, dessert pies, cranberry stuff, stuffing of all types, wine, juice, milk, water, cola's, mashed potatoes, Italian green beans, and brussels sprouts, we give thanks to the people who matter the most. Thanksgiving is a tradition that everyone celebrates and it's never the same if you don't make your own imprint or make new additions to your meals. My Mom passed our Thanksgiving traditions to me and I'm keeping those traditions alive by celebrating them. I will add new additions every year. Last year, I baked my own sweet potato casserole with fresh sweet potatoes, brown sugar, honey, and jet puffed marshmallows. It was a long process but in the end, it was worth the effort because it was so delicious. I have decided to try that recipe again for this years Thanksgiving. I haven't made my own sweet potato casserole and felt it would open new broad ideas. I have also started on baking my own pies for Thanksgiving. I've baked cherry pies, blueberry pies, pumpkin pies, and apple pies. Out of all them, we settled on my cherry pie with whipped cream. Every year, the recipe for my turkeys hardly changes. It remains the same, tastes the same, and is so juicy, you'd be surprised. No jabbing with injectors, no salt solution because if you inject with salt, salt dries out the meat, and using a pop up timers to determine if the bird is done. After all, you don't want a raw turkey. I also stuff the bird with a hearty filling stuffing mix and it tastes good. All my secrets come from the seasoning and what I use. I have a secret recipe for my birds and this secret recipe comes from my Mother. One part of this secret recipe comes from love. As much as I have to say that if you show love, it shows in all of your cooking. It shows you care. Without that love, your food shows it. If you're nervous and afraid, it shows. Organization plays a part of putting the entire meal together. I try to time it all together. For example, I sit the turkey in the sink, open it and clean it fully, taking out the giblets and the gravy packet. While the turkey drains out, I start with the stuffing, the celery, mushrooms, and other spices added to the stuffing. The timing is everything for a perfect thanksgiving meal without any rushing and missing steps. The mess that comes with it is usually not so bad if you keep up. I attempt to keep up with messes. I have to or I'll have no room to work. It's very hard to work in a small space for a kitchen, but it works out in the long run. My kitchen isn't updated for big family meals. This kitchen has no breakfast bar, no eat in dining, and one small counter top to work on. I have to keep the counter space clean while I work. As much as I would love to get a bigger space, I make it work as I often do. I don't feed a big family and a twelve to fifteen pound turkey is enough for two people. It may feed more, but I freeze some of the cooked turkey for later.
By Tracy Lawson7 years ago in Feast
Why I Bake
My legs tremble from the weight of the day's activities. My hands shake with exhaustion and overuse. My back slumps forward more than the old ghoul-ish curve will usually allow. My shoes have long been forsaken, but perhaps should have remained on, if only for a futile sense of support. And yet I stand.
By Preston Dildine7 years ago in Feast
