The Scoop on "Jump"— A Protein Shake Made From Crickets
And it tastes like chocolate milk? Seems too good to be true.
by Isabel Burton
at University of Oregon
6-Ingredient Gluten Free Chocolate Chip Banana Bread
Because everyone deserves a delicious dessert.
by Loie Gilbert
at Washington University in St. Louis
An Avocado Latte Exists and It's Less Weird Than You'd Think
It's seriously just coffee inside an avocado.
by Charlotte Jones
at Denison University
5 Ways to Use Cucumbers this Summer
Bringing the spa to your kitchen
by Greta Dylus
at College of William & Mary
A Newcomer's Review of the Mill City Farmers Market
New places can be intimidating, so don't worry–I went first for you.
by Aspenn Ward
at University of Minnesota Twin Cities
I Tried the New Toastea and This is How It Went
Toast and Tea. It's even more freaking delicious than it sounds.
by Jessi Jordan
at Spoon HQ
Here's What Fermented Foods are and Why You Should be Eating Them
Eat happy and be healthy.
by Sina D'Amico
at Penn State University
I Found Out Whether or Not Onions Make You Fart
Toot toot!
by Katherine Baker
at Spoon HQ
The Instagram Account You Should Follow If You're Obsessed With Cheese
You'd brie surprised by all the cheesy combinations.
by Isabel Burton
at University of Oregon
7 Surprising Fruits That Wine Can Be Made Out Of
Anybody want some pumpkin wine?
by Julia Kohl
at University of Miami
17 Healthy Popsicle Recipes to Help You Survive the Summer Heat
The best way to cool down and get your nutrients.
by Eileen Wang
at University of California – Berkeley
How Justin's is Changing the Nut Butter Game
Because who doesn't love a good nut butter?
by Alicia Wala
at Northwestern University
