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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
How to Cook Dried Beans: A Slow Cooker Black Bean Recipe
Beans, beans the magical fruit.
by Nicolette Schnettgoecke
at St. Louis University
The Daily Beet: Health Centered, Creative, and Delicious
Check out this cute spot for a yummy vegetarian treat.
by Julia MacCary
at Tulane
Top 5 Oatmeal Topping Combos
Best combinations for the best pick me up
by Katherine Dawson
at Washington University in St. Louis
Our Favorite Vegan Desserts in New York City
Welcome to New York City –the city that never sleeps – and also the perfect place to fulfill all your vegan dessert needs!
by Julia Fennell
at Colorado College
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
The Future of GWorld is Vegan
A new plant-based fast food concept from Philly is helping to change the long outdated dietary options available to George Washington University students on their meal plan.
by Erin Powell
at George Washington University
A Vegetarian's Guide to Protein
Sometimes carrot sticks won't cut it.
by Radhika Iyer
at University of California – Berkeley
Easy, 5-Minute Gluten-Free, Dairy-Free, No-Bake Protein Balls
The snack that packs a punch and leaves you fueled when you're on-the-go.
by Avery Paulen
at High School
Stella's Lounge will be your new favorite Grand Rapids restaurant!
This fun, 90s punk-themed bar and grill in downtown Grand Rapids is a crowdpleaser for people of all tastes!
by Samantha Johnson
at Grand Valley State University
How To Fall In Love With Grapefruit This Spring
Spread your wings and expand your palate- just in time for spring.
by Amanda Vargo
at University of Florida
Food For Thought is Serving Up Classics With a Twist
This new spot in Eastie is a must try spot for people looking for new twists on classic fare with a whole lot of soul
by Rachel Novack
at Boston University
