What Your Carbon Footprint Has to Do With Seafood
Get ready to say goodbye to shellfish.
by Kate Donald
at St. Louis University
Pete’s Living Greens Are Guaranteed to Deliver the Freshest Salad You’ve Ever Had
You’ll ~root~ for this lettuce.
by Lauren Kruchten
at North Carolina State University
JusTea Has A Purple Tea, And It Benefits More Than Your Health
Do you know what goes into your cuppa tea?
by Athena Huynh
at University of British Columbia
Everything You Missed at This Year's BrainfoodSF
The world of food is changing and these tech innovators gave us insight into the next wave of eating.
by Meera Kumar
at University of Michigan
5 Uses for Coffee Grounds to Try Instead of Throwing Them Away
Waste not, want not.
by Charlotte (Charli) Hu
at Northwestern University
An Inside Look at a Spanish Extra Virgin Olive Oil Factory
"Extra Virgin" is a serious claim.
by Darya Mack
at George Washington University
Try These Non-Beef Burger Recipes and Help Save Our Planet
And our bodies...
by Bridget Muckian
at University of Virginia
5 Things You Should Do When You Visit a Farmers Market
Did someone say free samples?
by Adriana Avila
at St. Mary's College
Can You Eat Strawberry Leaves? Here's What Science Says
Stop wasting half the strawberry
by Emily Weaver
at University of Iowa
The 12 Foods You Should Always Be Buying Organic
Pesticides? No, thank you.
by Abigail Shipps
at Sewanee
9 Tips to Being a Dope Entertainer That Doesn't Include Hiring a Caterer
The best part about cooking is sitting down and enjoying it.
by Lucy Carlisle
at Denison University
Breakfast Delivered to Your Door Featuring Oatbox
Oats aren't just for goats and health nuts.
by Liz Abere
at Spoon HQ
