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The event was the brainchild of Erika Hazel — known on social media as “The Bizerkeley Vegan” — who wanted to organize a festival bringing together both the vegan and non-vegan community in a setting filled with good food and fun activities.
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After a brutal day of hiking, dinner is the light of the end of the tunnel. You’ll think about it all day long, only to eat it in less than 10 minutes.
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Eating seasonally is healthy, delicious and sustainable but a little overwhelming. This guide should help you get started for the summer.
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Nowadays, nondairy milk is pretty popular. They work wonderfully in cereal, coffee and even baked goods. If you were a nondairy milk, which would you be?
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Looking for a healthy dip? Try baba ganoush, a creamy, plant-based, Middle Eastern eggplant dip that is delicious, nutritious and super easy to prepare.
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Soccer player Daisy Cleverley and volleyball player Isabel Potter consume most of their protein and nutrients through plants and work to inspire other athletes to shift toward a plant-based eating pattern.
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Nothing screams fall more than a delicious slice of apple pie does. For a healthy breakfast version, try this super quick and easy apple pie oatmeal recipe.
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These rolls are bursting with yummy flavor, complemented by the classic taste of peanuts in a deliciously creamy sauce. Plus, they’re super easy to make!
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We’ve got the perfect blueberry muffin recipe that will still allow those of you with food restrictions to enjoy this delicious holiday.
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A new lab is being launched in the campus’s Sutardja Center for Entrepreneurship & Technology, featuring a new program aimed at concocting plant-based meat alternatives.
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