How Big Easy Bucha Is Changing The Kombucha Game
Kombucha isn't for everyone...but Big Easy Bucha is.
by Julia MacCary
at Tulane
The Myth Behind Vitamin C Supplements
Products like Emergen-C claim that they can help prevent colds, but does the evidence back it up?
by Olivia Schriber
at Washington University in St. Louis
The Five Gut-Friendly Foods I'm Grateful for This Fall
It's gratitude season, baby! With Thanksgiving right around the corner, here's the lineup of all the foods I'm grateful for this year.
by Alexa Truong
at University of California – Berkeley
Instagram Accounts for Clean Holiday Recipes
Let the eating begin.
by Blakely Spoor
at Emory University
A Ranking of 11 Dried Fruits Available at Target
A healthier alternative to cure your sweet tooth.
by Zach Schumacher
at St. Louis University
Sick of the Salad Bar? Here Are 5 Toppings to Spice It Up
Don't rely on the bar alone—bring your own toppings!
by Olivia Sterenfeld
at Washington University in St. Louis
A Beginner's Guide to Eating Local
Yes, you can also save the planet by the food you choose to eat.
by Karan Khanuja
at University of Michigan
How Can We Stop Assigning Morality to Food?
Foods aren't "good" or "bad." Food is just food.
by Ally Rosen
at University of California – Berkeley
The 6 Best Pieces of Cooking Wisdom I Learned from My Mom
In this article, you'll find some of the most valuable culinary knowledge my mom has imparted on me.
by Maia Annunziato
at University of Connecticut
Free Yoga and Snacks: Spoon x Corepower Yoga
I had the opportunity to try out CorePower Yoga's Sculpt class for free thanks to an awesome event Spoon USC put on. Read about how I, someone with extremely minimal knowledge of yoga, felt about trying a sculpt class for the first time.
by Amanda Rago
at University of Southern California
Stop Counting Calories. Start Counting Memories.
You only get four years in college. Eat good and laugh lots.
by Kailey Kiss
at University of Florida
How to Make Flavorful Homemade Nut Butters
Eating nuts every day keeps the doctor away.
by Sarah Ampalloor
at University of California – Berkeley
