The Definitive Guide to Vancouver's Ice Cream Scene Part 1
Comprehensive, authoritative, and definitive look at the various ice creams of Vancouver.
by Gavin Gao
at University of British Columbia
5 Low-Cal Ice Creams to Have In Your Freezer
For when you want to eat the whole pint
by Mackenzie Dougherty
at Temple University
5 Healthy Snacks You Can Have Instead of a Starbucks Holiday Drink
Don't just skip the whip, skip the whole drink.
by Julia Solimine
at Carleton University
The Origin of Hummus and Why It's the World's Best Spread
Extra knowledge about the food you love never hurts.
by Anastasia McGregor
at University of Delaware
How to Tell If Clementines Are Ripe
It is a real issue and should not be taken lightly.
by Sami Reinhard
at University of Nebraska — Lincoln
5 Vegan Thanksgiving Recipes To Gobble Up This Year
Turkey and friends are NOT food (to some of us). So fret not veggie lovers, here are 5 vegan friendly Thanksgiving side dishes that will make sure you aren't missing the bird this year. Happy vegan thanksgiving!
by Sami Reinhard
at University of Nebraska — Lincoln
This Buffalo-Style Cauliflower Doesn't Taste Like a Healthy Game Day Snack
Quick and easy steps to snacking the right way while enjoying the game.
by Emily Chandel
at University of Pennsylvania
Top 3 Soups at Fresh Food Co.
Say goodbye to bland flavors and disappointing meals, these seasoned soups aim to please.
by Tara O'Connor
at Grand Valley State University
We Tried Lauren Toyota's Vegan Snack Haul
When Lauren Toyota wears army pants and flip flops, I want army pants and flip flops.
by Faith Horbatch
at University of Michigan
Fala Bar is the Only Place You Need to Satisfy Your Falafel Cravings
I fala-fell in love with this place and so will you.
by Tara Shooshani
at University of California - Los Angeles
How to Live with a Vegan Roommate, as Told by Miley Cyrus and Liam Hemsworth
Learn from PETA's Sexiest Vegan.
by Marina Nazario
at Spoon HQ
It's Impossible to Mess Up This Veggie-Packed Vegan Curry
Vegan, gluten-free, nut-free (and ridiculously easy to make).
by Kierri Price
at University of Oxford
