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Seven easy alternative ways to use yogurt
Hacks of the century, and did I mention can all be made DAIRY-FREE?
by Isabel Salken
at University of Virginia
Meet The Mastermind Behind Ingrained Chicago
Ingrained and In Love
by Natalia Klisch
at Loyola University Chicago
5 Sustainable Eating Tips to Help You and the Earth Feel Your Best
Want to feel happier, healthier, and proud of your actions? Here are some simple ways to show you care about yourself and the Earth!
by Sophie Bellomy
at Wake Forest University
The Spookiest Foods to Try this Halloween (that aren't candy)
Are you looking to try some frightening foods this Halloween season? Here's a list of 9 foods that will satisfy your taste for fear! Try at your own risk.
by Maia Annunziato
at University of Connecticut
Laboratory-Grown Meat: To eat or not to eat?
Before we decide to 'beef' up beef, we should first consider the ethical consequences of laboratory-grown meat. Surely, the 'steaks' are high in this one.
by Danielle Orie
at University of Pennsylvania
These Pastelitos de Carne Need to Be in Every Oven During Fall
How to get your Porto's fix when you're not in LA.
by Ariana Hernandez
at University of California – Berkeley
How to Have a Green Halloween
Your carbon footprint doesn't have to haunt you...
by Hailey Dansby
at University of Florida
I Tried 7 of the Weirdest Products at Trader Joe's so You Don't Have To
And one of them is not cauliflower gnocchi.
by Grace Miller
at University of Michigan
All Treats, No Tricks: How To Have a Fairtrade Halloween
Halloween is full of mysteries, but where your food is coming from (and how the people making it are treated) shouldn't be one of them!
by Emma Cleland-Leighton
at Graceland University
4 Recipes to Elevate Your Dining Hall Breakfast to Restaurant Quality
The greatest dining hall breakfast recipes.
by Keemya Bashiri
at University of California – Berkeley
Where to eat in Boston with Beloved Company
When the people you care about come to Boston, you NEED to take them to these restaurants!
by Moriah Schoeffer
at Boston University
Misfits Market Makes College Cooking Fun and Sustainable
What's better than a box of sustainable produce at your door?
by Rachel Novack
at Boston University