The Scoop on SoCal Vegfest (From a Non-Vegan POV)
Veg out in the best way possible
by Grace Danon
at University of California - Los Angeles
I Tried New England Clam Chowder in Madison So You Don't Have To
On my hunt for this Boston classic, I found myself at the Old Fashioned, right here in Madison...and the clam chowder is unreal.
by Kayla Kornitsky
at University of Wisconsin- Madison
This DIY Greek Yogurt Bowl Will Be Your New Fave Breakfast
Just a few ways to dress up my personal favorite nutrient powerhouse: greek yogurt.
by Neeve O’Reilly
at Florida International University
Five Cheese Board Recipes For Every College Experience
Supplement your college experience with the perfect themed cheese plate.
by Sydney Albert
at Duke University
Evol. Foods
It's love backwards!
by Madalynn Smith
at Washington and Lee University
Why You Should Stop Using Artificial Sugar
Splenda? Sweet & Low? Equal? No. Cane sugar? Yes.
by Ally Rosen
at University of California – Berkeley
10 Grocery Items all Students Need in Their College Apartment
10 of the most simple, yet necessary staples for every college student apartment.
by Samantha Chmara
at University of Delaware
The Peanut-Based Seasoning That Will Spice up Your Life
If you're allergic to peanuts, I'm truly sorry.
by Niharika Desaraju
at University of California – Berkeley
Everything You Didn't Know About CalDining
Dining halls are under-appreciated.
by Kinsey Long
at University of California – Berkeley
Late Night Latte Fun at Reprise Coffee Roasters
Because there's nothing spookier then a latte without good latte art.
by Celine Macura
at Northwestern University
The Jugos X Spoon Northeastern Collab Will Have You Craving Smoothie Bowls in the Winter
Smoothie bowls for the win, all year long.
by Marisa Palace
at Northeastern University
Food and Technology: The Digital Double-Edged Sword
Technological innovations continue to reconstruct the social institutions that govern our lives. Consumption trends have changed alongside improved production systems, altering individuals’ relationships with the entire food industry.
by Hannah Marshall
at University of Michigan
