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Food

The Grind
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Behind the Chinese parent community’s comfort food deliveries

Irene Han
  •  
Nov. 10, 2017
Thai Cafe (SAM GIRVIN/The Stanford Daily).

School of Humanities and Sciences to replace Thai Cafe

Gillian Brassil
  •  
Oct. 9, 2017
Food Safety

Campus eateries pass health inspections with few violations

Caleb Smith
  •  
May 5, 2017
The Grind
Don't get bogged down by the quarter; bananas are one way to battle winter quarter lethargy. (DANNA GALLEGOS/The Stanford Daily)

Seven energy-boosting foods

Clarissa Gutierrez
  •  
Jan. 24, 2017
ground beef

Q&A with Good Food Institute CEO on lab-produced meat

Sierra Garcia
  •  
Jan. 12, 2017
The Grind
(@RECOVERYANDDISCOVERY/Instagram)

How to get through the holidays if you’ve struggled with an eating disorder

Maggie Harriman
  •  
Dec. 8, 2016
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Classy Classes: Jamie Oliver Cook Smart Program

Lisa Wang
  •  
Dec. 1, 2016
The Grind
(CAROLINE DUNN/The Stanford Daily)

A definitive ranking of David’s Tea flavors

Caroline Dunn
  •  
Nov. 22, 2016
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Food review: When life gives you lemons, go to “Lemonade”

Ashley Chang
  •  
Aug. 28, 2016
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ASSU talks spring break food for lower-income students, New York Times copies

Fangzhou Liu
  •  
Feb. 17, 2016
(Courtesy of Ashley Ngu)

Student hosts pop-up dinner

Fiona Kelliher
  •  
Jan. 25, 2016
(MCKENZIE LYNCH/ The Stanford Daily)

Stanford Cooking Society hosts Japanese cooking workshop

Ariel Liu
  •  
Jan. 13, 2016
The Grind
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A day guide to eating basic in Palo Alto

Maggie Harriman
  •  
Nov. 19, 2015
The Grind
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Weekend recipe: Spiced overnight oats

Maggie Harriman
  •  
Nov. 12, 2015
The Grind
(MARY SEBASTIAN/Flickr)

I’ll have my fish porridge (and eat it too)

Samantha Wong
  •  
Oct. 22, 2015
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Students petition for a sustainable-food-themed dining hall

Deepti Kannan
  •  
Oct. 16, 2015
The Grind
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Confessions of a ‘Foodstagramer’

Maggie Harriman
  •  
Oct. 14, 2015
Try making your own acai bowl! (ALINA ABIDI/The Stanford Daily)

Make some, save some – DIY acai bowls

Alina Abidi
  •  
Aug. 17, 2015
"Falooda": Flan, tapioca pearls, coconut haupia jello, and rose syrup, topped with cream or almond milk. (Courtesy of Justin Lee)

Stanford startup Dishful brings home-cooked meals to the marketplace

Alice Dai
  •  
July 29, 2015
News
(MELISSA WEYANT/The Stanford Daily)

Forbes Cafe changes food pricing system

Catherine Zaw
  •  
June 24, 2015
The Stanford Daily

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