Food Companies You Should Boycott in Solidarity for Sea Animals Everywhere
Rest In Peace, Tili. We'll miss you.
by Daniela Rico
at University of Georgia
15 New Hampshire Restaurants to Try in 2017
Time to divulge in some East Coast delicacies.
by Gilly Cole
at Denison University
Your Favorite Food-Related MadTV Moments, Scenes and Stars
You can have it your way, but DON'T get crazy.
by Maria Serghiou
at Rutgers University
Tampa Brunch: 5 Places to Kick Start Your Sunday Funday
Sit back, eat, and sip on however many mimosas you want.
by Alexandria Jones
at University of South Florida St. Petersburg
The 5 Most Epic Foods Everyone Needs to Try in Key West
Where mouthwatering food meets quirky charm.
by Madison Pessel
at James Madison University
What Each 'Shameless' Character Would Bring to a Pot Luck
Think of all the luck you got, when you've got a pot luck.
by Sarah Katz
at University of Toronto
Devouring Mobile: Spot of Tea
Too late for breakfast, yet too early for lunch? How about a brunch hot spot that offers more than just tea and biscuits.
Spot of Tea might just be the answer you're looking for!
by Erica Powell
at Spring Hill College
How to Party Safely on St. Patrick's Day
The one day eating mountains of corned-beef is socially acceptable.
by Gabby Cano
at Northwestern University
The Most Insta-Worthy Places in Chicago to Celebrate Your 21st Birthday
Don't do the same round-up you did with your super legitimate fake ID to bring in your 21st birthday.
by Natalie Reehl
at DePaul University
This is How You Should Celebrate Chinese New Year 2017 in Vancouver
And you don't even have to fly 5,875 miles.
by Charlotte Nip
at University of British Columbia
10 Foods to Add to Your Birthright Bucket List
Check out this list featuring some of the dopest snacks, drinks, and meals for you to grab while on your free trip in the Holy Land.
by Brandon Fishman
at University of Wisconsin- Madison
You'll Never Need Another Cookie Recipe After You Try These Italian Ricotta Cookies
"C is for cookie and that's good enough for me"
by Casey Austin
at University of the Arts London
