As the spring semester comes to a close, a new addition has been made to GrubHub on the Miami University campus: Starbucks
With the year coming to an end, The Miami Student's editors reflect on their favorite stories from the year, in addition to the ones that were underappreciated.
Miami takes a plant-based initiative with their plant forward picnic.
The Farmer’s Fridge options are flavorful and a step in the right direction for providing high-quality to-go options on campus.
Throughout the year, the school has seen new restaurants in Armstrong Student Center as well as new options in the markets, but the biggest changes had to have been in the dining halls.
“During Passover, I don’t visit the dining halls at all. Cross-contamination is inevitable. Last year, I depended on the synagogue outside of Hamilton, which kept me going,” Levsky said.
“I always get confused when people say, ‘I’m self taught, I did this on my own,’” Samuelsson said. “What? Who did anything on their own? Very few people. And also, that doesn’t sound like fun.”
Every Friday night, 40-50 students gather at the Chabad House for a beloved weekly tradition: Shabbat dinner. It is more than just a dinner; it is a family, a tradition and a home.
Fiona Halloran has a special oatmeal recipe that she loves to cook, as it is “quick and easy to make.”
Rootberry is an entirely plant-based brand based mostly out of St. Louis, but its food is sold in various places around Missouri, Illinois and Wisconsin. With their recent arrival to Oxford, Miami University has officially become their first Ohio location.
Maybe it’s because Oxford is approximately 10,000 miles away from the closest civilization or because it’s too difficult to get staff that’ll accept low pay. Either way, about once a week, I find myself in desperate need of a late night snack or a 2 a.m. coffee, with nowhere to go.
Everyone eats differently. That’s the whole point of eating — it’s like life itself. If everyone lived life the exact same way, it would be pretty boring, wouldn’t it?
“You have an eating disorder” is the first thing I heard from my therapist after I explained my relationship with food and my body.
When a friend of mine first brought up going vegan for January back in the fall exam week, I decided to take the plunge and say yes. This is how my Veganuary went...
The first thing I saw when I walked into Maple was a passerby with a bowl of Oreo swirl ice cream. I was immediately intrigued. Where did this come from?
Some people are mushroom-haters, and that’s okay. But I’m proud to say that this recipe, a Carla Hall original in collaboration with plant-based brand Califia, turned at least a few of the more anti-fungi The Miami Student staff members into, at the very least, tolerators of the ‘shroom.
For me, some of the food at Ohana Island Grill brings a lot of nostalgia. For you, maybe it’ll bring the opportunity to try something new and different, an opportunity I’d suggest taking.
Check out the mouthwatering Thanksgiving feasts served up on our editorial staff's dining tables over the break.
We held our annual newspaper Friendsgiving the Sunday before break, and it did not disappoint. But in the spirit of journalism, I thought I’d investigate… Who brought the best dish?
Celebrity chef Carla Hall is as real in person as she is on the screen, and she proved that when she visited Miami University on Nov. 14 for the last Lecture Series talk of the fall 2022 semester.