My Mom's Rasam (Garlic and Tamarind Broth) Will Always Be My Ultimate Cold-Fighting Food
1000 mg Vitamin C? HECK to the NAW.
by Bhageerathi Ganesan
at Ohio State University
Make Kale Your New BFF with this Easy & Nutritious Dressing
Kale yeah, this veg is delicious.
by Susy Cohen
at Florida International University
A 9-Day Vegan Meal Plan You Should Try if You Hate Grocery Shopping
Animal-free and absolutely scrumptious.
by Bhageerathi Ganesan
at Ohio State University
I Followed a 7 Day Food Plan to Realign My Chakras
And learned that raw ginger builds character.
by Lucy Bedewi
at University of Maryland
Juniper: A Southern Table Dining Experience
The Southern Table dining experience in the Central West End that will leave your taste buds wanting more!
by Karly Wilson
at St. Louis University
Shaky Knees and Shaky Beats Festivals: Top 5 Food Highlights
The music was amazing, but the food had us all shook.
by Allie Lutin
at Georgia Tech
I Ate Jackfruit for the First Time, and This Is How It Went
Picture a banana, but it's not a banana, and it's slimy. That's basically a jackfruit.
by Maya Giaquinta
at Michigan State University
Vegan-Friendly Hoagies Eugene Locals Don't Know They're Missing
The modern Greek word Meraki results in a piece of oneself enveloped into an act of art. Screamin' Jay's Sandwichs holds this powerful meaning in every bite. His enticing vegan-friendly options are worth the try, vegan or not.
by Marisa Campo
at University of Oregon
This Buffalo Seitan Sandwich Recipe Will Have You Begging For More
If two vegans are arguing, is it still called beef? It's probably called seitan.
by Phillip Massey
at Penn State University
Pasta Bene Serves Family Style Italian Fare to Hungry Berkeley Groups
How ‘bout a “penne” for my thoughts?
by Jazmine Velasquez
at University of California – Berkeley
Sweetgreen's Spring Specials Are as Fresh as the Season
Salads to suit the season—and your mood.
by Chloe Frederickson
at University of California – Berkeley
Benchmark Is Bringing More Great Pizza to the Bay
Neo-Neapolitan is going to be your new go-to pizza.
by Matthew Mannucci
at University of California – Berkeley
