IMO, holding abusers in the community accountable is more important than worrying about the community’s public image; like, normies were never gonna approve or understand this kink community.
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.
A lot of people in the community are survivors of things you don’t know shit about. We need to protect each other and keep folks accountable.
Life is too short to have sex you don’t like. Be gross, be weird, don’t do it at all if it’s not for you. Expand your definition of sex. Remove yourself from things that don’t feel good. Find positions and kinks and toys that work for you. Don’t let anyone tell you that sex needs to happen a certain way or happen at all. Orgasms are optional. Involving your genitals is optional. Everything is optional. Do what you like to do and respect what other people do and don’t like to do. Good sex doesn’t make you feel bad about yourself. You deserve to have pleasure in ways that work for you.
Followed up my dinner with a few drinks, and now I’m gonna have trouble laying on my back tonight due to how heavy my gut is >:3 are you impressed by my size?
launching feedism.neocities.org - an indie web project documenting, archiving, and sharing everything about (and adjacent to) feedism!
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?
well apart from life being a lil overwhelming, another reason why I’ve been a little inactive on here is because I’ve been inching away from traditional social media and revisiting my love for the old/indie web, a lil passion that me and my girlfriend both share 🥹💕.
another thing the both of us share is that… obviously… we’re feedists. Finding community was what brought us together in the first place, and talking at length about how we’ve discovered and explored this kink throughout our lives has brought us even closer. what the both us (and many others in the community I have spoken to) have come to realise is that - finding community and resources surrounding feedism is hard.
from examining what this kink really is and what it means for us, working through shame and internalised fatphobia, navigating what it means to practice feedism ethically and in alignment with fat liberation, and of course, the fun stuff of actually practicing it, of building our own relationship with pleasure and hedonism. to answer these questions often requires many great resources that are scattered all over the place. every time I encounter a Cool Feedist Thing I’ve always thought - damn I wish I had a place to store, categorise and even talk about it in a way that doesn’t get lost in my blog (shh, I know tagging is a thing, it’s not organised enough for me!!!) amidst tighter cens*rship.
so here we are! after about a week of combining our coding, art (especially @doughyfatfox’s, look at our cute background!! 🤩) and writing skills, our site is live!
NOTE: It is still a huge work in progress, and I think it always will be. we want the site to continuously grow 👀 as our community grows, as our collective history gets richer.
what do we have right now?
an entire about page on feedism! (still a wip)
essential feedism resources (e.g., kink jars, RACK worksheet), mostly stuff me and @doughyfatfox used/are using as we explore this kink together
feedist and feedism-adjacent memes, credits to @doughyfatfox’s elite collection
a page about fat liberation (also a wip)
what are we working on?
the whole website essentially 😅. It’s still quite a big wip, but I think we do already have quite a cool selection of stuff on there, enough that we hope it’ll be a fun browse!
happy browsing! 🍩 and stay tuned for @doughyfatfox’s reblog for more info, especially if you’d like to contribute to the site!
Invention of bread is weird bc it’s like some Neolithic ppl were like “hey you know that tall grass thing that’s sorta edible but not really how about we take it and grind it into a very very fine powder which is extra backbreaking right now bc the wheel won’t be invented for awhile and then we mix it with water and heat it up and you know what let’s also toss some mold in there just to see what happens”
there are a number of distinct steps though, each of which can be observed in isolation. “grind tough seeds to make them edible” is practiced with other foods besides grains (like acorns). the natural next step after that is to add water, which gives you porridge: a common ancient roman meal was puls, very similar to modern cream of wheat. once you have that you also have a simple dough, and baking it to preserve it is a logical experiment (as is baking some you forgot about and left out for a few days, just so you don’t waste it... voila, leavened bread)
there could have been, and probably was (though i’m not an archaeologist) a substantial time between each of these innovations. it’s not too hard to imagine people being chill with “grind seeds for soup, select plants for bigger seeds” for a good while
Do you ever wonder how many amazing things are fated to go forever uninvented because each step necessary to invent them is a completely unintuitive thing to do?
I'm putting this on my bread blog, because of course I am. Also tagging @appendingfic who I think expressed interest.
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.
There's a lot more to it, in terms of the cultivation of grains and the development of milling, than I've written here. It's been a process of millennia to go from chewing sprouts to eating soft white bread like that pictured. But every step along the way was small and simple.
Australian First Nations people developed their own bread making culture independent of the beer-base route. As far as I'm aware, pre colonial Australia had little to nothing by way of fermented drinks at all, so the likelihood of beer being part of the evolution of native breads is unlikely. Their breads, made from native grasses, are both leavened and unleavened. There's also different bread making practices using different grains, dependent on location - Australia is big and Indigenous culture over here is no more a monolith than it is anywhere else. Kamilaroi bread is different to Yuin bread, for example.
The colonization of Australia actively suppressed Indigenous knowledge, and creating an image of the idle wandering tribes was required to justify taking Aboriginal lands. This means a lot of the archeology of how First Nations people developed their breads has not just been lost but deliberately suppressed. The idea that they were settled enough to have ovens, let alone a bread-making tradition, is only now really being examined. I wouldn't be surprised if the grains-porridge-bread route was true for Aussie breads, though.
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.”
And that honestly changed my life. Because I went from a failure, someone who hadn’t been talented enough at anything to excel, to someone who did things because I enjoyed them. I had been raised in such an achievement-oriented environment, so inundated with the myth of Talent, that I thought it was only worth doing things if you could “Win” at them.
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