9 Realistic Ways to Improve Your Night Routine and Sleep Better
It doesn't involve an extensive yoga routine and meal-prepping your entire week.
by Victoria Stevens
at Queen's University
5 Food Documentaries on Netflix that will Inspire Your Inner Chef
If anything will get you to try something creative and new in the kitchen, it'll be one of these Netflix documentaries.
by Maia Annunziato
at University of Connecticut
Spilling the Tea on Fermented Tea
It's aliiiiive!
by Hailey Dansby
at University of Florida
God Bless the Chickpea (and Biena Snacks)
It's the basis for falafel and hummus which are two great snacks—but why not embrace the chickpea on its own and indulge in a crunchy chickpea snack?
by Allison Walter
at University of Pennsylvania
8 Non-Food Related Tips and Tricks For First Time Marathoners
There's a lot more to marathon training than just eating right.
by Arianna Kotlier
at Cal Poly San Luis Obispo
Five Things to buy at Whole Foods that are Actually Worth It
I did the extra work so you don't have to.
by Rebecca Pall
at American University
5 Best UC Davis Dining Hall Hacks
Easy ways to put a fun & nutritious spin on your go-to dining hall meals.
by Katherine Weltzien
at University of California — Davis
10 of the Trendiest Foods From 2018
2018 was such a great year for foodies everywhere.
by Wen Yuan
at Brown University
7 Healthy Versions of Your Favorite Tailgate Snacks
Soak up the celebratory alcohol without feeling too guilty.
by Isabelle Garcia
at University of Florida
7 Easy Valentine's Day Dinners to Make for Your Bae
Because effort doesn't go unnoticed 😉
by Maya Patel
at Wilfrid Laurier University
Purple Carrot: Move Over Orange Carrots
Help save the environment one purple carrot (or one vegetarian meal) at a time.
by Allison Walter
at University of Pennsylvania
What Brunch Item Are You, According to Your Zodiac Sign
Everyone loves a brunch spread full of options ranging from traditional eggs to pastries (and of course bottomless mimosas), but which brunch item best speaks to your personality?
by Brianna Sutherland
at Bryant University