This Minneapolis Butcher Shop Is the Answer to Your Vegan Prayers
A trendy, organic twist on the traditional butcher shop.
by Megan Smith
at University of Wisconsin- Madison
7 Reasons Dwight Schrute Loves Beets, and You Should Too
Who knew that Dwight was somewhat sane in lovin' beets?
by Lauren Sennett
at University of New Mexico
6 Ingredients to Spice Up Your Slayter Salad
Tired of your typical Slayter salad? Here are a few ways to make things a little more interesting.
by Megan Storms
at Denison University
The Food Co-Op: The Third Dining Hall
Students cooking homemade vegetarian meals for their fellow students (for free!)
by Michael Lee
at Bowdoin College
Why sweetgreen Is More Than Just a Salad Joint
From local sourcing to scratch cooking, sweetgreen is changing the way our generation looks at food.
by Brittany Arnett
at Georgetown University
How to Make Curried Sriracha Hummus
This delicious blend of Indian spices in a savory hummus dip is made ready for pita chips or veggies.
by Kevin Kiefer
at Texas A&M
What You Missed at Juice with Spoon Texas A&M
Northgate Juice Joint is a pretty green place.
by Lauren Kitto
at Texas A&M
12 YouTubers You Need to Follow If You’re Vegan
Never go a day without some vegan inspiration.
by Shannon Peters
at Columbia University
The Unexpected Reason Why You Should Be Eating Seaweed
What if I told you saving parts of the Atlantic Ocean was as simple as eating more seaweed?
by Marisa Losciale
at SUNY New Paltz
How Instagramming Your Food Can Actually Improve Your Health
Foodstagrammers have more fun.
by Samantha Stine
at Sewanee
Which Pressed Juicery juice should you try next?
You really can't go wrong with any of them, tbh.
by Megan Collins
at St. Mary's College
Where to Go on Your Manhattan Doughnut Crawl
Doughnut crawl, run for these doughnuts.
by Maria Clemente
at Fashion Institute of Technology
