What's So Great About Dutch Bros?
Don't know what Dutch Bros Coffee is? Check this out!
by Gianna Chen
at Washington State University
The Bloody Miriam: A Classic Cocktail with a Jewish Twist
Finally, a kosher-for-Passover cocktail that doesn't involve wine. This must be why Miriam was always dancing with her timbrels.
by Reni Forer
at University of California – Berkeley
10 Meatless Dishes To Try During Lent
All of the deliciousness, none of the meat!
by Lauren Machalany
at Seton Hall University
The Secret Ingredient To Make Eggs Smell Better.
Eggs stink, there's no denying that. Here's how to make them a little more bearable.
by Kriti Karnavat
at SRM Institute of Science and Technology
Here's 10 Green Foods to Make on St. Patricks Day
Your friends will be green with envy when they see these treats!
by Emily Deszpoth
at Queen's University
Granada Hotel & Bistro Opens Healthy Takeaway Eatery Downtown SLO
Nourish SLO, a new healthy takeaway eatery, offers nutrient rich and ethically sourced cuisine inspired by the active culture of the Central Coast.
by Maddie Rabago
at Cal Poly San Luis Obispo
Ditch the Chips and Keep the Crunch: Healthy Alternatives
Crunch and munch without the guilt
by Petrina Pinto
at Cal Poly San Luis Obispo
How to Brew Your Own Beer
An experiment you actually want to try at home.
by Dana Le
at University of California – Irvine
10 Mexican Meal Prep Recipes That Taste Like Spring Break
It's so close you can taste it.
by Renee Spillane
at University of Virginia
20 Classic Vodka Cocktails to Know Before You Graduate
For when you have zero clue what to order at a bar.
by Milana Yemelyanova
at University of Bridgeport
Coca-Cola is Coming After La Croix with New Diet Coke Flavors
Sparkling water sitting #1 on Billboard Hot 100.
by Caitlin Scott
at Cal Poly San Luis Obispo
Essential Treadmill Workouts and Post-run Snacks
"Exciting treadmill workout" might seem like an oxymoron, but these running sets will make your time at the gym fly by. And the easy, nourishing post-run snacks will taste even better.
by Shelby Yuan
at Harvard University