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Food

The Grind
Courtesy of Unsplash.com

The aftereffects of the ‘Freshman 15’

Raagavi Ragothaman
  •  
Jan. 23, 2019
Courtesy of Stephanie Keith

Health food cafe SunLife Organics expands to Palo Alto

Alexandra Chang
  •  
Jan. 21, 2019
The Grind
Courtesy of Trisha Kulkarni

On New Year’s resolutions

Trisha Kulkarni
  •  
Jan. 16, 2019
The Grind
Courtesy of Wikimedia Commons.

West refers to much more than Kanye

Alanna Flores
  •  
Jan. 10, 2019
Courtesy of Ker Than

Blend @ Annette’s Café to open in new science quad

Karen Kurosawa
  •  
Jan. 9, 2019
Screen Shot 2018-11-13 at 9.12.31 PM

Literary bites

Shana E. Hadi
  •  
Nov. 13, 2018
The Grind
Courtesy of Casey Butcher

Ode to mozzarella sticks

Phoebe Quinton
  •  
Nov. 12, 2018
The Grind
Courtesy of Pexels.com.

Being heavy in college

Nina Knight
  •  
Nov. 5, 2018
ADESUWA AGBONILE/The Stanford Daily

“Late Plates” replace to-go containers in dining halls

Alex Chau
  •  
Oct. 31, 2018
The Grind
Courtesy of Unsplash

On what binds society when religion fails

Angela Zhao
  •  
Oct. 11, 2018
Courtesy of Zareen Khan

Q&A: Zareen’s Restaurant founder discusses inspiration, Michelin Guide status

Aparna Verma
  •  
Oct. 5, 2018
Annie Chang/The Stanford Daily

GSC seeks to improve community, dining options

Annie Chang
  •  
Oct. 4, 2018
KATIE KELLER/The Stanford Daily

Mountain View curbs free food at Facebook

Katie Keller
  •  
Oct. 2, 2018
The Grind
(Photo: Pexels)

Are chia seeds worth the hype?

Hannah Shabb
  •  
Oct. 1, 2018
ERIN WOO/The Stanford Daily

Following criticism, R&DE opens Ricker Dining to graduate students

Erin Woo
  •  
Sept. 30, 2018
MELISSA SANTOS/The Stanford Daily

GSC and R&DE discuss High Performance and Education dining, graduate students’ concerns

Melissa Santos
  •  
Sept. 27, 2018
The Stanford Daily

Inside Stanford Dining’s food donation program

Eric Epstein
  •  
Sept. 20, 2018
SHREYA HAMBIR / The Stanford Daily

WELL for Life study explores the science behind well-being

Shreya Hambir
  •  
Aug. 16, 2018
News
Courtesy of Alex Ferris and Sarah Hooper

Two graduate students named Hertz Fellows

Jessica Zhang
  •  
July 23, 2018
(JASMINE LIU/The Stanford Daily)

Heritage Eats off to a ‘fresh’ start

Sarah Feng
  •  
July 12, 2018
The Stanford Daily

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