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.
& Bring a Merlot
Boxing Day used to be my favorite day of the year. When your family came over on Christmas Day, I was under the pump. Your mother loathed me because I’m blonde, blue eyed, English, not Greek. ‘The English can’t cook – everyone knows that’, she’d rudely informed me. I rose to her challenge. Hey! What challenge? There was no challenge. Her idea of well-cooked lamb was charcoaled. Her biscuits were dry, and she always incorporated coconut and almond, both of which I am allergic to. In her lounge, the woman had placed a vase in front of my photograph; only your face peeped around the edge while I remained obscured. She hated me – but you loved me.
By Suzsi Mandeville5 years ago in Feast
Food Will Always Win Over My Heart
Valentine’s Day. It’s the holiday equivalent of a bill collector’s phone call. Yes, I’m aware of my perpetual singleness. Thanks for reminding me. Another night of eating cold Chef Boy-Ardee out of the can before writing in my cry journal and rocking myself to sleep.
By Greyson Ferguson5 years ago in Feast
"SIB"
Being human is all about context. The depth of our individual humanity can only be judged in comparison with that of others.For every adjective that can be used to describe any one of us there arises a necessary comparison.How tall? How industrious how compassionate? The answer to any one of these questions necessitates a look both inward and outward.
By Tedmond Adiele5 years ago in Feast
Working my way out of a food prison. Top Story - March 2021.
The beginning of the pandemic, around the same time last year and the related lockdowns, disoriented people worldwide. While everyone was locking themselves up, shuttering their businesses, fearing for their lives, and avoiding all outside contact to keep themselves and their families safe, one particular issue hit most people across the world the hardest, and in equal measure – how to get clean, healthy food in sufficient quantities for families to survive the lockdowns. Everyone would run-up to the grocery stores, only to find them stocked out of fresh produce (and toilet paper) and go on to find the next 3 grocery store stops in the same state. On one such occasion, after 2 hours of roaming about stores, all I could come back home with was one 2-pound cabbage and a bunch of bananas. Pretty sure everyone had similar experiences and it was not unique to me. What I didn’t realize at the time was that, even when there is no pandemic looming, for about 23.5 million Americans, this was a daily ordeal.
By One Breath At a Time5 years ago in Feast
Farmer, Dishwasher, Millionaire
Imagine, for a moment, that you’re on your way to dine at one of the world’s best restaurants. Maybe you’re going to Mirazur, entranced by the glamorous French Riviera and breathtaking views of the Mediterranean. Or, possibly, you’ve chosen Lima’s Central, and you’re ready to experience an adventure through Peru via the restaurant’s elevation-inspired tasting menu. Or perhaps you’ve been hearing about René Redzepi on shows like Chef’s Table, Ugly Delicious, or Parts Unknown, so you’re off to Noma in Copenhagen to see what this New Nordic cuisine is all about.
By Kristy Ockunzzi-Kmit5 years ago in Feast
Migitas
I still remember the first time I ever smelled my first batch of migitas. I was little must have been maybe 3 or 4, and was walking by the kitchen, my mom was cutting up some tomatoes that looked extra juicy on a white plastic cutting board. I remember sitting at the countertop mesmerized by that color. She cut up the tomatoes then grabbed some corn tortillas and with her hands started shredding them, I distinctly remember the sizzling of the pan as the shreds of tortilla hit the pan.
By Celia Sanchez5 years ago in Feast
Wacky Wednesdays
When my son was in Montessori I volunteered to be snack chairman for a year. That entailed getting a snack, milk, and juice for approximately twenty children in early care. Providing a morning snack, juice, and milk for upwards of eighty children during regular class hours. Then making sure the after-school group of twenty plus children had something. The school had a no-sugar policy. The toddler class was not allowed grapes unless they were cut in half to lessen a choking hazard. Also, the school was required to meet certain health guidelines on dairy, fruit, and protein and post the weekly menu on the bulletin board for the health department to inspect. I knew none of this when I volunteered for the position.
By TG Gilliam5 years ago in Feast
