The Microbeads in Your Face Wash Might Be in Your Salmon Dinner
Plastic microbeads don't taste that great.
by Julia Kohl
at University of Miami
An Interview with Tyler Helikson, Co-Founder of Happy + Hale
Avocado toast, açaí bowls, yoga and more? Hale yeah.
by Amber Wolf
at Duke University
My Attempt at a 7-Day Liquid Diet Ended With a Juicy Burrito
Blood, sweat and tears.
by Lucy Carlisle
at Denison University
EAT Cafe: Philly's First Pay-What-You-Can Restaurant
Pay-What-You-Can: Both a student and a humanitarian's dream.
by Alexandra Schenker
at University of Pennsylvania
13 Underrated Health Food Instagrammers You Need to Follow Immediately
I promise there's more to health Instagrams than just @kaylaitsines
by Caroline Bowman
at University of Michigan
I Came Out as a Vegetarian to My Meat-Loving Korean Family
Let's make no "Miss Steaks."
by Rooda Lee
at University of Guelph
This Vegan Grilled Cheese Recipe Is More Than Just a Sandwich
Vegan cheese that actually tastes good? This may be the greatest paradox of all time.
by Samantha Doyle
at Ohio State University
8 Ways to Responsibly Dispose of Used Cooking Oil
Don't let your efforts go down the drain.
by Megan Smith
at Purdue University
How to Reuse Swings Leftovers to Save Money and Reduce Waste
WesWings portions are huge, delicious, and...expensive. Here's how to get the most out of every single point.
by Eliza Wilkins
at Wesleyan University
Where to "Pick" the Best Apples at UMD
Fuji, Galas and Grannies, oh my!
by Lucy Bedewi
at University of Maryland
What America Can Learn About Eating Animals From Spain, According to a Vegetarian
One trip changed this veggie-eater's perspective on meat and America's relationship with it.
by Lauren Genninger-Goldfarb
at Skidmore College
I Compared Reese's to Other Popular Peanut Butter Cup Brands to to See Which Is Best
The PB cup market has so much more than just Reese's.
by Spoon University
at Spoon HQ
