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Don’t SWEET it, you got Nosh NYC Candy handy!
What happens when you’re a huge candy lover and lots of free time thanks to the pandemic? If you're anything like Morgan Gold and her mom, Linnie Gold, you start a deliciously sweet online candy company.
by Jenny Tungsubutra
at Northeastern University
The Best Part of Getting Sick? My Mom's Eggdrop Chicken Soup
A delicious treat even when we are in the mood to not eat anything!
by Munthira Raju
at Indiana University
I Tried All of The Collaborative’s Products
One of the rising vegan yogurt brands, I wondered how do their products taste? After trying ten of their products read on to find out what I discovered!
by Mackenzie Laverick
at University of Vermont
10 Fun Facts You Didn't Know About Spindrift
Happy Birthday Spindrift!
by Casey Clark
at Hofstra University
Milk Bar's Truffle Crumb Cakes And Cookies Now Available At Target
I need them now.
by Casey Clark
at Hofstra University
Kraft Wants You to Send Your Friends Noods
These are the only noods I ever want to receive.
by Maddie Hiatt
at Spoon HQ
Cape Cod Brought Back Pink Chips to Support Breast Cancer Awareness Month
I will only be eating pink chips from now on.
by Olivia Bria
at University of Connecticut
Zac Efron Inspired Me To Make This Vegan Curry
The Zac Efron approved curry recipe that has garnered some much deserved attention on social media and might even convince you to eat more plant-based.
by Emma Barker
at Fordham University
Spruce Up Your Sandwiches This Fall With Rudi's Organic Bread
Perfect for grilled cheese or PB&J.
by Casey Clark
at Hofstra University
Blackbird Doughnuts's New Fall Flavors, Ranked
A review of Blackbird Doughnuts's six fall flavors that debuted Oct. 1.
by Nora Verdier
at Boston University
Easy Chicken Recipe For Fathers In College
This hilarious young adult author and literary agent spills the details on books, buffalo chicken, and everything in-between.
by Liz Abere
at National Contributor
Six Simple Vegan Recipes That Are Fit For Fall
Because vegans do it better in every season.
by Olivia Conner-Bennett
at College of William & Mary