Vegetables, veggies, that green stuff. Whatever you call it, plants have a crucial role in human diet and are critical in keeping us healthy.
I love pasta. I love its shapes, I love its sauces, I even like saying pasta because it makes me remember happier times when I had pasta and wasn’t just saying it in a mirror three times to force it to appear.
While it is no longer owned by France, the effects of St. Louis’ French founding can be seen today. Check out Nathaniel Reid Bakery in Kirkwood.
After countless stir-fries, bagels, burgers and salads from on-campus dining options, there is one gem we can all turn to for support: Subway.
I’ve concocted vegan recipes that can be created in the comfort of your residential hall’s kitchen with the use of on-campus eatery ingredients. You know you’ve always wanted to go vegan, so why not start now?
It’s undeniable that the farm-to-table values and ideas that Blue Hill epitomizes are found at Vicia, transplanted to the Midwest and used to create the same “as it should be” food
Growing up, I had all the normal desserts in my lunch box—cookies, cupcakes, even the pre-packaged ones like Cosmic Brownies and Swiss Rolls. There was just one I didn’t have: Twinkies.
When researching for a restaurant to review for what is likely my last Student Life review, a tiny picture on the internet of a seafood bowl caught my eye. That bowl belonged to a restaurant named Mariscos el Gato.
Food! We all eat it. Showers! We all take them. But food and showers together?
The past year has seen a strong push for quality ramen restaurants in St. Louis, with several new ramen restaurants opening and others expanding their ramen selections to capitalize on the increased demand. I recently visited one of each type: Hiro Asian Kitchen, a popular bar/restaurant on Washington Avenue, and Vista Ramen, a hip and cozy new eatery on Cherokee Street.