The Webster-Merriam Dictionary defines feast as “something that gives unusual or abundant enjoyment." Here we mean for it to encompass all facets of our daily experience, from eating, to working, to sitting on the porch. So with that, you are invited to join our cyber-table. We hope you enjoy the feast!

16 March 2010

Welcome to Feast!

Guess what? We've successfully revamped Feast!

Now you can search our blog using categories like "green leafy vegetables," and "farmers and producers," and concepts like, "the act of eating."

We also own our own domain!

You are invited to the NEW Feast site:, and can expect us to post regularly on Mondays, Wednesdays and Fridays.

Thanks for your support! See you there!

07 March 2010

Coming soon...more Feast!

Hi everyone,

Feast is currently undergoing some changes...for the better, we hope! Thank you for your readership and support.

Julia and I met this weekend to discuss things like our web address, our mission statement and other details. We'll update you on all of our decisions so that you know exactly where to find us and when you can expect new and exciting posts.

Thanks for reading! We'll be in touch.

J & J

18 February 2010

Claudio Corallo Chocolate

This past weekend was Valentine’s Day, and as commercial as it sometimes feels, it is a valiant holiday in that it reminds us all to take time out of our lives to be romantic and indulge in the love around us. Another beautiful aspect about this holiday is its focus on chocolate. Chocolate is known for containing phenylethylaming (PEA), the same chemical that is produced in your body when you are in love. Thus, it is no coincidence that V-day and chocolate go hand in hand.

In celebration of the day I took a trip to a small Chocolate Boutique located in Berkeley’s gourmet ghetto called Alegio Chocolate where I was introduced to a special chocolate- said to be the best in the world. The chocolate is made by Claudio Corallo on the Plantacao De Terriero Velho in a small African Island Country called Sao Tome e Principe. It is unique for many reasons. For one, Claudio Corallo spent his adult life searching for the perfect cocoa bean to use in his chocolate. Even before he found the bean he dedicated himself to producing the highest quality chocolate. Then, when he eventually did find the bean he was looking for, he continued to refine his production techniques, meticulously attending to every detail in the process from growing the plants, to harvesting the beans, to melting and storing the chocolate. Through his experience Claudio Corallo has developed unique methods of processing cocoa beans so as to create the richest and most flavorful chocolate he can muster.

16 February 2010

Eggs, Part VI

I am now working in the culinary archives of U of M's Clements Library two days a week. My first project is to write a piece for the online resource guide summarizing and providing insight into the materials the library has that are relevant to food and gender. The idea is that a student or other interested party can come online and easily assess what the library has to offer through exploration of these items by broader topics instead of just hundreds and hundreds of book titles.
Yesterday I came across a silly little book called Lew Lehr's Cookbook for Men. The book has a bright green cover with a goofy cartoon chef guy on the front. It was written in 1949. The book jacket makes references to the adventurous spirit of the male, and how ladies' cookbooks are "too prim and exact for the real he-man."
Originally, I thought the book would be incredibly biased, drawing a bold line between bored and proper housewives, and making fun of them in turn. And while there existed some cartoon sketches worthy of my millennium-perspectived eye roll, I actually found the book to be quite refreshing! Lew acknowledged the great cooks before him (his mother and grandmother, primarily), and paid his respects to the women who left the kitchen during the war. I found the book to be a kind of invitation for men across America (he nods his head at expert male European Chefdom) to wander into the kitchen and try their hands at cooking.

The recipes are simply written, with no more than 8 or so ingredients and scarcely more than a paragraph of method. The author claims no expertise; this chef simply wants to make the most of what's around. Ingredients often include such things as liver, bacon, bacon fat, gravy, sausage, meat—things that a person minding their weight would likely scoff at, but for which I have nothing but a stomach-grumbling grin.

I stumbled upon this recipe, one of four listed in the "Egg" section of his book. I think it is probably meant to be made using leftover mashed potatoes, as he gave no instructions for how to prepare the potatoes themselves. I committed the recipe only to memory, and have written here it in the style that Lou writes. I hope you enjoy this manly procedure!

Eggs for Men
based on a recipe by Lew Lehr

Grease a flat baking dish. Intersperse large scoops of mashed potatoes across the baking dish and, using the back of a soup spoon, press down into the center of each scoop of potato to create a basin. Crumble bacon into the basins, and season with salt, pepper, a dot of butter and a dash of Worcestershire sauce. Finally, crack an egg into the center of each basin. Bake at 350ยบ for 15-20 minutes, or until the eggs are set.

12 February 2010

Love Letter

And after all this time I have yet to properly introduce Jen. Not for lack of wanting. So many times I have sat down to write her description and fallen short. It’s just that, I’ve found it impossible to put her into words. Her personality is best understood through the feelings she inspires and projects. It’s also been difficult because every time I try to write about Jen it comes out sounding like I am in love with my best friend, which I am, in an ‘I want to blog with you for the rest of my life’ kind of way.

To help you understand why Jen is so special I’ll give you an example from one of our most recent trips to Zingerman's Roadhouse. We had just been seated and were mulling over the menu when our server came to the table to inquire if we’d like anything to drink. We were both uncertain at the moment. So, in the way that she does, Jen locked eyes with the waitress and explained, politely and genuinely, that we were not yet sure what we wanted. Our server had heard this a million times before, but something about the way Jen said it this time- the respect, compassion, and honesty she conveyed- motivated our server to make the decision for us. She surprised us minutes later with two complementary cups of steaming hot chocolate topped with Zingerman’s Bakehouse marshmallows and freshly whipped Calder Dairy cream.

09 February 2010


Last weekend was my first night out in the city. Some friends invited me to go see a band called Geographer at a bar downtown. Geographer is a group of three, very friendly dudes. While on stage, they smiled bashfully at the hollering mass of hipsters in front of them. They even joined the party and danced with the crowed once they were finished performing. They seemed young, like puppies, and they were incredibly talented.

Their music is classified as indie rock. It is a combination of string instruments, electronic wanderings, vocals, and drums. Listening to them is like driving down a country highway while it’s raining but the sun is out and at any moment a rainbow is going to appear in the sky. As you drive you pass by a sprawling wind-farm against the backdrop of bright green grassy fields where huge white turbines are slowly spinning in staggering yet graceful harmony. As you approach the farm you are mesmerized by the enormity and power of these beautiful electronic beasts and realize that they are actually going remarkably fast. Underneath them black and white spotted cows are grazing on the big open field. One of the cows looks up at you and follows your passing car with his bulbous black eyes as he chews slowly on a mouthful of grass. You are suddenly struck by the contrast and complexity of all the moving parts in the world.

Check out Geographer on their MySpace page.
Creative Commons License

07 February 2010

Eggs, Part V

     In the fall of the year in Northern Michigan residents prepare for the winter. Apples and pears are plucked from their orchards and stored in a cool place for applesauce making and pie baking. Seafarers winterize their boats, and shopkeepers reduce their extended summer hours to a thrifty minimal few. The leaves on the trees change from green to red, orange, brown and gold as the farmers prepare for their harvest. Hunters abound clothed from head to toe in wooly warm camouflage with a flare of blaze orange across their chests or atop their heads.     
     If you drive through the Upper Peninsula this time of year, nary a few miles pass by before you see some little shack or roadside stand that boasts it sells the best pasties in the land. This hunters’ early morning breakfast and classic coal miners’ lunch has become the favorite warming dinner of a city dweller like me. I grew up with a father who hunted deer every fall and a mother who made pasties for him to take along. I can remember the buttery crumble of the crust as I took a big first bite, and the warm, hearty comfort of meat and potatoes as I ate my way into a gentle food coma.
     So, what does this have to do with eggs? One of the most simple ways to use an egg is in an egg wash. An egg wash is used to help bind things together, to seal the surface of something or to make things more delicious-looking. My mother’s recipe for these tasty single-serving meat-filled pastries requires egg only on the outside, lightly brushed on for sheen and color—pure looks, really. If you want your pies and pastries to look as appetizing as they’ll taste, then beat together 1 egg with 1 egg yolk and 1 tablespoon of water and brush it on.

To compare the look of an egg washed pasty and a non-washed pasty, check out the picture below (egg wash on the left).

Michigander Pasties, a recipe