The 8 Secret Origins of the Most Notoriously Trendy Foods
No way: Açaí bowls are not from California!
by Darya Mack
at George Washington University
Drinking Boxed Water Instead of Bottled Is Much Better for the Environment
An environmentally-sound approach to convenience water.
by Lauren Maier
at Florida State University
The Reason Why Pre-Peeled, Pre-Halved Avocados Are Super Controversial
Convenience can come at quite a cost.
by Ally Hardebeck
at Johns Hopkins University
Essential Lessons I Learned From My Week-Long Real Food Challenge
A new kind of detox.
by Eliza Wilkins
at Wesleyan University
Kettle Brand's Korean Barbecue Flavored Chips Are Out of This World
What can possibly be more exciting?
by Jane Yeo
at Purdue University
What to Order Your First Time at the Cheesecake Factory
With over 250 options, we've narrowed down a few.
by Marisa Palace
at High School
Am I a Bad Person If I Eat Kangaroo in Australia?
The whole shebang on the kangaroo meat industry.
by Grace DeLucia
at St. Edwards University
How Chipotle is Protecting Its Chickens Before They’re Killed
"One more step forward for Chipotle, and one giant leap for chickens"
by Samantha Fehd
at University of Georgia
Research Suggests Canned Tuna Might Not Be Safe to Eat
Just keep swimming...or not.
by Jessica Suss
at Spoon HQ
The Best Foods to Keep With You While Hiking
Switchbacks = growling stomachs.
by Ava Courtney
at High School
This Startup Is Reusing Chopsticks in Order to Save the Environment
Good ideas grow on trees.
by Owen Yin
at University of British Columbia
USDA's New Recommendations for Food Dating Are No Help to Food Waste
A new date coming your way.
by Sarah Lisette Jones
at University of California — Davis
