Why I'm Thankful I'm Lactose Intolerant
Who knew a curse would turn out to be a blessing in disguise.
by Dominique Gambino
at Fairfield University
I Didn't Use Disposable Cups for a Month and Now I'm Hooked
Reducing my carbon footprint... and saving my wallet.
by Kaitlyn Thayer
at Hamilton College
Low-Key Snacks You Can Eat in Class
No celery allowed.
by Montana Black
at St. Francis Xavier University
It Turns Out Cheese Can Be Incredibly Addicting
You cheddar believe it.
by Madeleine Mason
at DePaul University
Easy One-Pot Creamy Cheese Pasta, Without the Cream
One-pot meals are a golden standard for college students
by Sophia Weller
at University of Guelph
A Guide to the 7 Most Common Categories of Tea
There's more to tea than just leaves in hot water, and with so many options, how do you choose!
by Myra Enriquez
at University of Guelph
"It's Food, Not Candy": Eating Evolved Redefines the Chocolate Industry
Real ingredients, radically good flavor.
by Ashley Hackett
at Northwestern University
Score a Touchdown on Super Bowl Sunday With These Gluten-Free Snacks
Never fumble over gluten-free finger food again.
by Zoe Malin
at High School
How the New Nutrition Label Could Negatively Affect the Food Industry
Because new laws don't always mean more clarity
by Elena Bailoni
at Purdue University
If You Want to Eat More Consciously, You Need to Download This App
How much do you really know about your favorite eats?
by Eden Shulruff
at University of Michigan
How to Make Buffalo Chicken Dip for Free
Nothing in life is free, but this buffalo chicken dip comes close.
by Vienna Terrell
at Fordham University
7 Places to Grab Healthy Food at Purdue
Ain't no one trying to burn out this early in the year.
by Jane Yeo
at Purdue University
