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Gluten-Free DiGiorno Pizza Has Arrived At Target Stores Nationwide
Pizza party.
by Casey Clark
at Hofstra University
I Found the Best Plant-Based Yogurt that You Should Absolutely Try
With almost 70% of the world's population being lactose intolerant, there are certainly plenty of non-dairy yogurt alternatives out there. However, none of them live up to the real thing quite like The Collaborative's plant-based yogurt.
by Maia Annunziato
at University of Connecticut
You’ll Love JOJO's Vegan Chocolate Bars and the Story That Inspired Them
Plant-based dark chocolate is my love language.
by Tianna Soto
at Spoon HQ
Insomnia Cookies Competes with Small Business
Insomnia Cookies, a nationally known cookie franchise on most college campuses, recently opened in Bloomington, Indiana on IU's campus. However, Baked!, a local business is virtually loved by everyone in Bloomington. How will these two compete?
by Molly Sawyer
at Indiana University
For People Who Say Oats Are Boring
You clearly have never made them the right way.
by Hannah Milstein
at University of Florida
Smoothie King Partners with Gabby Douglas to Launch New Collagen Smoothies
Smooooth moves.
by Ila Schrecker
at Spoon HQ
Starbucks Adds Plant-Based Iced Shaken Espresso to Permanent Menu
Brown sugar, cinnamon, and dairy-free? Sign me up.
by Tianna Soto
at Spoon HQ
Kale Caesar: Quite Possibly the Perfect Salad
An easy and delicious kale Caesar salad that is perfect for any meal!
by Lola Cleaveland
at Emory University
Tattooed Chef Will Make Any Vegan's Freezer Very Happy
They've got you covered from breakfast to dinner and in between
by Arielle Gordon
at Colorado College
Popcorn for the People - The Snack That Gives Back
Support the neurodiverse community while enjoying some delicious gourmet popcorn!
by Dia Mahesh
at Northeastern University
Gluten-Free Peanut Butter Chocolate Chip Cookie Recipe From It's Raining Flour
Always a classic.
by Maddie Hiatt
at Spoon HQ
Vegan Valentines for Everyone in Your Life
No dairy? No problem. Build the perfect chocolate box with our favorite plant-based treats!
by Nixie Strazza
at Northwestern University