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Plant-based never tasted so good at Botanical Fare
By Lucy Larsen | 1 hours agoSince opening in March 2022, Botanical Fare has been driven by founder Ryan Becklund’s vision for plant-based, organic cooking.
Balloons at Final Exercises — exploring their journey from the Lawn to a greater good
By Ingrid Gay and Claire McGinn | YesterdayThese helium-filled novelties have become a staple at Final Exercises at the University. The tradition began in the past two decades as a way for families to spot graduates in the large, similarly-dressed crowd.
Roots on the Road — a peloton exploring the future of food
By Lindsay Lian | 4 days agoThe project is grounded in the idea that every act of eating is also an act of participation in the agricultural system, and the team hopes to bridge what they see as a growing disconnect between producers and consumers.
