I Tried Every Dairy-Free Ben & Jerry’s Flavor, and Here’s What I Thought
You can now have the ice cream without the regret.
by Spoon University
at Spoon HQ
Why Being Diagnosed With Severe Acid Reflux Was a Blessing in Disguise
Sometimes I really miss apple juice and a good slice of pizza.
by Brett Blee
at University of Delaware
Here’s How Much Water You Could Save If You Participated in Meatless Monday for One School Year
On June 13, thousands around the world participated in a day without meat.
by Hannah Westerman
at Colorado College
Scientists Have Created Gluten-Free Bread Even Oprah Would Love
One small piece of corn, one giant leap for mankind
by Lexi Nickens
at University of Georgia
Eat Your Way To a Healthy Gut
Probiotic boots come in many forms—these snacks, drinks and skincare products will get your gut in gear.
by Spoon University
at Spoon HQ
The Good and Bad That Comes With Losing 10 Pounds After Giving Up Sugar for 6 Weeks
After doing some research about the effects of sugar on the brain and the waistline, I decided something needed to change.
by Rianna Shahid
at Pace University
Why Green Bay Packers QB Aaron Rodgers Is Switching to a Mostly Vegan Diet
The King of Cheeseheads is cutting out cheese.
by Kate Foody
at St. Louis University
4 Ways to Make Vegan Yogurt More Appetizing
Because sometimes lumpy soy goo just doesn't sound good on its own.
by Erin Phillips
at George Mason University
What Happened When I Did 2 Juice Cleanses in Less Than 2 Weeks
I was going to do 3 but a girl's gotta eat.
by Hanna Lundgren
at American University
We Ranked Your Favorite Starbucks Frappuccinos by Calorie Count
Calories don't matter when it comes to enjoying a delicious Starbucks Frappuccino.
by Madison Mordoh
at Elon University
4 Problems Every Vegetarian Experiences During the Summer
As always, it's not easy being green. Really, it's not.
by Angelia Heimsoth
at Spoon HQ
Why the Vegan Climber Who Died on Everest Is Being Criticized for Her Diet
Let's try to put the feud between vegans and the rest of the world to rest.
by Jevette Brown
at George Mason University
