The Top 5 Oat Milk Coffee Creamers
Your stomach will thank you later.
by Jordyn Rosenberg
at Emory University
Where to Find Plant-Based Food Near Emory University
At these Atlanta restaurants, you don't have to feel limited to the salad bar.
by Sundari Arunarasu
at Emory University
The Blueberry Muffin Showdown, Veganized
50 years of Bostonian blueberry muffin debate gets a plant-based update.
by Nixie Strazza
at Northwestern University
Green & Tonic
Your new fave G&T! No, not the drink... but Green & Tonic!
by Elizabeth Benson
at Fairfield University
The Best Coffee Shops in Providence for Studying
Happy National Coffee Day! Keep reading to find the best study-friendly coffee shops around Brown and RISD.
by Anabel Victoria Henick
at National Contributor
Reel Round-Up: Barbecue, Burritos, and The Big Apple
This week's Spoon-approved creators known how to capture an Insta-worthy cheese pull.
by Kennedy Dierks
at National Contributor
Three Recipes for Staying Healthy When You’re Falling on Hard Times
Eat more vegetables to support immunity as some normalcy returns to campus.
by Seth Canada
at National Contributor
Bizerkeley: Berkeley's First Vegan Food Festival
Go berserk for Bizerkeley.
by Sarah Ampalloor
at University of California – Berkeley
Reel Round-Up: Blizzards, Brookies, and Korean BBQ
This week's Spoon-approved creators will leave you craving Cup of Noodles and cookies (bonus points if they're vegan!).
by Kennedy Dierks
at Seton Hall University
Here's How to Batch Cook a Pot of Beans from Scratch
For deeply seasoned, homey, and extra cheap beans, follow in abuela’s footsteps and skip the can.
by Isabella Luna
at National Contributor
Celebrate World Coconut Day with a So Delicious Dairy-Free Bundle
Here’s the scoop on the dairy-free dessert that ice cream lovers have been waiting for.
by Kennedy Dierks
at National Contributor
Reel Round-Up: Behind-The-Scenes, Burgers, and Baked Goods
From NYC restaurants to Norway home kitchens to Las Vegas bakeries, this week’s Spoon-approved creators will have you drooling.
by Kennedy Dierks
at Seton Hall University
