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History of Plant-Based Eating

Why is eating plant-based food such a new, novel concept? It’s actually not. Then why do so many people believe that? Today, I'm going to delve into the real history of eating plant-based food and hopefully break misconceptions that vegetarian eating is just something recent generations have normalized.

Chickpea Chronicles

This week features a Mediterranean staple. A falafel must-have and an excellent salad topping, it's the humble chickpea.

My Vegetarian Story

I’m almost 19, and I’ve been a vegetarian since I was 15. I grew up in the Midwest, in suburban Indianapolis, where eating plant-based wasn’t super common. My goal in this column is to make plant-based diets more accessible. Even the occasional vegan or vegetarian meal can make a big difference.

Serving Sustainably with Campus Kitchens

Northwestern University is host to a litany of clubs dedicated to philanthropy or sustainability, but a rare few do both. The student-led Campus Kitchens is one of those few.

Environmental Groups, FeaturesJamie DickmanNovember 7, 2022sustainability, food, food security

Sustainability: Is Either Candidate Pushing For Enough?

Votes continue to pour in for the presidential election in the US as Election Day looms closer, just a day away. NURF member Maddie Mullaney discusses the environmental policy of each candidate in this piece.

Inflexible Supply Chain Causes Food Destruction as Global Hunger Crisis Looms

“As the coronavirus pandemic has caused disruption to the supply chain, farms and stores across the country have been forced to dump and destroy extra food and euthanize animals at the same time a global hunger crisis looms.” Hannah Paridis has the story on Real Food, Real Talk.

4 World Hunger Myths, Debunked

True or false—there isn’t enough food to feed the world population. Find out with Ginny Ip’s piece, debunking four common myths surrounding world hunger.

Pasta with Spinach and Shallots

It’s springtime which means a lot of fresh produce will soon be in season! This week, Morgan Lee has a delicious vegan pasta recipe.

All Other Stories, Recipes, In SeasonMorgan LeeApril 26, 2018dinner, farmers market, food, green, healthy, onion, pasta, recipe, season, seasonal, shallots, spinachComment

Restaurant Edition: Evanston

Morgan Lee’s In Season piece ventures to three restaurants in Evanston this week—Farmhouse, Blind Faith and Boltwood. Find out her thoughts.

In Season: Smashed Potatoes

All Other Stories, Column, RecipesMorgan LeeFebruary 23, 2018food, green food, In Season, local, potatoesComment

Galin Defazzio

Libraries with books are out and “plant libraries” are in. Leta Dickinson’s snapshots of island life continue with G, who spends his time cultivating naturalized island plants.