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Drink smarter, think smarter: Goldthread Plant Based Tonics for the mind and body
How Goldthread Plant Based Tonics is changing the way Americans consume food and drinks.
by Celine Macura
at Northwestern University
Top 5 Oatmeal Topping Combos
Best combinations for the best pick me up
by Katherine Dawson
at Washington University in St. Louis
Wink: Satisfy your Sweet Tooth for Only 100 Calories per Pint
The most satisfying 100 calorie snack that I have ever had!
by Lexi Minutillo
at Washington and Lee University
A Vegetarian's Guide to Protein
Sometimes carrot sticks won't cut it.
by Radhika Iyer
at University of California – Berkeley
Which Raw Rev Glo Bar is perfect for you?
On the go? Grab a Raw Rev Glo Bar.
by Chloe Davis
at Syracuse University
Embrace The Chill: Winter's Best New Ice Cream Flavors
Because ice cream isn't only refreshing in the summer.
by Ashley Steinberg
at National Contributor
The College Meal Plan: A Threat to Culinary Autonomy?
College meal plans might give an allusion of convenience, but what would we be willing to sacrifice in order to preserve our right to choose what we eat?
by Sara Klimek
at University of Vermont
Top 10 Healthy Pantry Staples That Won't Perish
Readily-available, yet healthy food is a must for busy, lazy and hungry college students.
by Caitlyn Halfon
at University of Wisconsin- Madison
Quokka Brew Takes Away Jitters From Beloved Coffee
All the benefits without the negative side effects.
by Shalina Bulchandani
at University of California – Berkeley
A Guide to Help You Extend Your Veganuary Goals
It doesn't have to end here. Let's start... Vegbruary?
by Sadie Vitkus
at University of Florida
How Eating Less Red Meat Will Benefit the Environment and Your Health
You've probably heard of the trend "Meatless Monday's" that's taken off among the food community in response to the effects of global warming. People have taken it upon themselves to help decrease the effects of climate change, and you can too.
by Olivia De Lorenzo
at George Washington University
Oatgurt: Halsa Introduces New Dairy-Free Products
The Scandinavian company brings its oat-based yogurt to the North American markets.
by Arielle Gordon
at Colorado College
