BrownieDestroyer

I understand if the recent doc might have you feeling bad about having this kink. I’m still gonna encourage you to keep your “not all feeders“ & “not all men” to yourself.

hello fellow feedists! so uh… my girlfriend (@doughyfatfox 💕) and I have done A Thing - a fun (and most importantly, ethical kink + fat lib-informed) website that collects and archives everything about feedism! from a community-centred wiki about the kink and the history of feedism + fat admiration, to practical resources for feedists and even cheeky memes, we’re hoping for this to be both a personal + community-driven space to celebrate this wonderful kink of ours 💕.

so what inspired this?

Tens of thousands of years ago people foraged and hunted for their food and ate whatever they could. Among their forage were wild cereals, which included the ancestors of modern cultivated wheat, barley and others.

People like sweet things. Grains are starchy, but if sprouted they start converting those starches to sugars, so people would've left grains in water to sprout. These sprouts are also easier to digest, thus more nutritious, which bestowed an invisible advantage on those sprouting their grains.

If grains are left in water too long, however, they begin to ferment. Alcohol is produced. People like alcohol.

In ancient Mesopotamia the fermented grains were experimented with, resulting in an early form of beer. The process of making that beer was quite complicated and involved a combination of sprouted and mashed grains.

People wanted beer all year round, but early beers did not have long shelf lives and the grain could only be harvested at certain times. So the ancient Mesopotamians invented a way of storing the ingredients for beer.

It was made of the grain mash, honey, dates and spices that were fermented to make beer. For storage, prior to fermentation, the mixture was baked dry, cut into smaller pieces and baked again to remove all water. This produced bapir, a product very much like biscotti, which could be stored for later rehydration and fermentation. Sometimes it was eaten instead.

I've made bapir, and I've eaten it. It is brittle but delicious. It's also a form of unleavened bread.

Bread was invented as a way to store the ingredients for beer, which was most likely a development from a chance discovery. Leavened bread (that is, with bubbles) may well have been discovered when a mixture like that for bapir was accidentally allowed to ferment before baking. Yeast is responsible for both alcohol production and leavening.

Kurt Vonnegut wrote: “When I was 15, I spent a month working on an archeological dig. I was talking to one of the archeologists one day during our lunch break and he asked those kinds of “getting to know you” questions you ask young people: Do you play sports? What’s your favorite subject? And I told him, no I don’t play any sports. I do theater, I’m in choir, I play the violin and piano, I used to take art classes.

And he went WOW. That’s amazing! And I said, “Oh no, but I’m not any good at ANY of them.”

And he said something then that I will never forget and which absolutely blew my mind because no one had ever said anything like it to me before: “I don’t think being good at things is the point of doing them. I think you’ve got all these wonderful experiences with different skills, and that all teaches you things and makes you an interesting person, no matter how well you do them.”