News
Reviews
Lifestyle
Recipes
Cities
Campuses
About
What People Don't Tell You About Being Vegan
These are my experiences with the more restrictive qualities of the vegan diet.
by Katherine Dawson
at Washington University in St. Louis
My Strong Obsession With MET-Rx Protein Bars
Protein can't possibly taste this good.
by Jenna Clark
at Hofstra University
The Healthiest Options UO Dining Has to Offer
Wondering how to avoid the freshman 15? Trying to cleanse after a weekend of Insomnia Cookies and Dough Co? Getting ready for summer? You've come to the right place! Here are my opinions on the healthiest and most delicious UO dorm food options.
by Mya Miller
at University of Oregon
7 Best Salad Options Near Columbia University
After spending the first semester trying all the possible junk food around campus, I determined it was time to start exploring healthier options and more specifically, salads. Here are some salad options near Columbia University.
by Loanne Merlin
at Columbia University
The Superfish To Replace Superfoods: How Wild Alaska Pollock Will Change Your Life
And this isn't click-bait!
by Quinn Wilojanapa
at Boston College
Berkeley Student and Food Entrepreneur Spearheads A Sustainable Business
One woman's mission toward health and sustainability.
by Emily Breay
at University of California – Berkeley
March Madness Snack Bracket
Which snack will reign supreme?
by Jane Parven
at Emory University
The WLU Student's Guide to Group Ex
Everything from (A)erobics to (Z)umba!
by Jessica Taylor
at Wilfrid Laurier University
Sparkling Ice's New Look Has Us All Sparkling On The Inside
Ice ice, baby.....
by Liz Abere
at National Contributor
9 Food Instagrams Account You Need to Follow
Even Instagram loves food as much as you do.
by Sina D'Amico
at Penn State University
New Smart Waters? What's the Deal?
The favorite water might have just gotten smarter...
by Addie Christianson
at Colgate University
Rush Bowls Berkeley: Your New Go-To Breakfast Spot
Rush Bowls makes smoothie bowls like you've never seen them before.
by Chloe Frederickson
at University of California – Berkeley