I'm Feeling gluten free

A Farewell Letter to The Butchers & Bakers

Gone, but not forgotten.

by Jane Godiner at Bowdoin College

Confused

DIY Butterfingers: From Candy Corn Leftovers to Homemade Halloween Candy

“Be the house with the best Halloween candy this year by serving your own, from-scratch Butterfinger candy bars!”

by Max Moran at University of California - Berkeley

Controversial

Saturday Brunch in Atlanta at Buttermilk Kitchen

Buttermilk Kitchen in Buckhead serves a classic, delicious breakfast or brunch with a hint of Southern charm. I spent my Saturday morning there, so here's my menu advice.

by Hallie Goldblatt at Emory University

Loving

10 Pumpkin-Flavored Items to Try This Fall

Everything pumpkin, minus the pie.

by Melanie Dash at Emory University

Basic

Fall Time Fall-Off-The-Bone Oven-Baked Ribs and Seasonal Vegetable Dinner

Fall head-over-heels for this easy autumnal dinner.

by Clara Silva at University of California - Berkeley

Curious

Side Biscuit

Last Wednesday, the University of Michigan's Exec Team went to Side Biscuit, a local Ann Arbor restaurant with the best biscuits and wings. It is a 5-minute drive from campus and is the perfect spot for a quick dinner.

by Emma Hynes at University of Michigan

Adventurous

Vegan Chipa: Paraguay’s Gluten-Free “Cheesy” Bread

This is a recipe that can be embraced across cultures and backgrounds.

by Angeli Lohner at University of California - Berkeley

Adventurous

Trendy Tiktok Recipes You Must Try

From the pancake cereal to the salmon rice bowl, these are some easy and trendy TikTok recipes you must try at home.

by Elaine Li at CUNY City University of New York

Basic

Organic Krush's Spring Specials

We have a Krush on Organic Krush In Westport!

by Elizabeth Benson at Fairfield University

Healthy

30 Easy Vegan Desserts to Add to Your Repertoire

There’s a vegan option waiting to satisfy your sweet tooth, no matter what you’re craving.

by Kennedy Dierks at Spoon HQ

Relaxed

Vegan & Gluten Free Edible Protein Cookie Dough

Make this Vegan & Gluten-Free Edible Cookie Dough in only 10 minutes. Oh, and in the comfort of your dorm.

by Isabelle Hanlon at Tulane

Inclusive

“Eat Plants, Feel Beautiful”: Spirit Elephant Brings a Burst of Color to Plant-Based Dining

Owner CD Young discusses plans to expand Winnetka’s first fully vegan restaurant and bar.

by Stephanie Shields at Northwestern University

Sociable