I'm Feeling sustainability

The Best Herbs to Use to Keep Bugs Away

5 herbs to keep bugs away from your summer fun

by Alex Frank at University of Oklahoma

Broke

17 St. Louis Restaurants That Are Proudly Run by Women

Girl power at its tastiest.

by Alia Nahra at Washington University in St. Louis

Too Sober

The Best Ways to Fight Food Injustice in Atlanta, Georgia

Why can't we all eat?

by Alexis Grace at Clark Atlanta University

Nostalgic

20 Foods You Should Not Refrigerate and Why

Your food doesn't need to be chilled to stay fresh.

by Elizabeth Goldish at Syracuse University

Stupid

10 Food Markets Around the World

Farmer's markets, fish markets, spice markets, oh my!

by Katelynn Budzich at Loyola University Maryland

Adventurous

4 Simple Ways to Cut Down on Disposable Food Packaging

Save the planet one meal at a time.

by Claire Elder at Wilfrid Laurier University

Adulting

An In-Depth Look at 4 Different Food Subscription Services

Ever asked yourself "What's the maximum amount of times I can eat pasta this week without getting sick of it?" Here's an easier solution- food subscription boxes. This is an in-depth look at four different subscription services and their benefits!

by Rachel Luo at University of Texas

Broke

Food Instagrammers Who Are Making a Difference

Out with the aesthetic, in with the action-takers.

by Miranda Knight at Cal Poly San Luis Obispo

Basic

The Best Vegan Desserts in Austin You Need to Try During Your Next Trip

Your vegan sweet tooth fix is here.

by Emma Bruce at Emerson College

Adventurous

What Are the Best Ways to Fight Food Insecurity in Baltimore?

Because not enough people are talking about it.

by Nikki D'Ambrosio at Loyola University Maryland

Big Groups

It's always Rosy at this Establishment

Walk into a different little world at the Rose Establishment

by Kelsey Carlson at Brigham Young University

Nostalgic

Karlie Kloss Is Exploring the Engineering Behind the Food Industry

Sustainable solutions in the food industry begin with engineers, coders, and chefs working together.

by Jess Eng at Harvard University

Nostalgic