Here's Everything You Need To Know About FSU's Organic Garden
Learn to use that green thumb at the Seminole Organic Garden.
by Lauren Maier
at Florida State University
I Tried Almond Milk Yogurt, and Was Genuinely Surprised
Call me crazy, but I'm not nuts.
by Kimberly Gerbert
at Florida State University
Here's What to Make with All Those Pumpkin Seeds
Carving Jack-O-Lanterns? Don't toss those seeds, roast 'em!
by Ellen Gibbs
at University of New Hampshire
What to do With Different Types of Tomatoes, According to an Italian
Big, red fruits with limitless possibilities.
by Lucy Krasker
at University of Virginia
WashU's Sustainable Harvest Festival Is Bringing Local And Seasonal Foods to Campus
Good for you and for the planet.
by Hope Steele
at Washington University in St. Louis
7 Must-Try Items at the Berkeley Student Food Collective
This place has your kombucha cravings covered.
by Megan Wu
at University of California – Berkeley
Why You Should Be Eating Purely Elizabeth Granola
Purely Elizabeth is good for your taste buds and your planet.
by Louisa Cacchione
at High School
How to Make Homemade Apple Cider
Making apple cider is easy, sharing with your friends and family is hard.
by JJ Meyer
at University of Iowa
Food-Related Volunteer Opportunities in the Boston Area
Check out some food-related ways to give back to your community.
by Julia Fuller
at Tufts University
Why Every JMU Student Needs to Shop at the Harrisonburg Farmers Market
So you can feel good about what you're eating
by Madison Pessel
at James Madison University
Top 6 Herbivore-Friendly Destinations in Montreal That Go Way Beyond Salads
Some of the best eats for vegetarians and meat-eaters alike
by Yu-Shing Ni
at McGill University
Butterless Chocolate Chip Cookies
Making the impossible possible, one cookie at a time.
by Danielle Chen
at University of California – Berkeley
