Chinese New Year celebrations are going on now, including a 15-day period ending on Feb. 24 with the Lantern Festival, marking the first full moon of the year. During this celebration, people light lanterns to drive out darkness and bring hope for the coming year.
Food columnist, Meredith Perkins, shares her Ratatouille recipe.
Luke Macy and Devin Ankeney review Oxford's newest fried chicken restaurant, BT Chicken.
Miami Alum and Penn Station CEO, Jeff Osterfeld, shares his journey to founding Penn Station.
Food Columnist, Meredith Perkins, shares her quick recipe for General Tso's Stir-Fry.
Students return from winter break to new chicken restaurant located Uptown.
Why Skyline Chili should serve their breakfast menu at every location
Food writer, Meredith Perkins, shares her college student-friendly cheese danish recipe.
Gobbler makes its mark as Oxford's first fried chicken restaurant.
Food Writer, Meredith Perkins, shows Miami students a healthy dinner that is quick and easy to make.
How Miami's students are managing their food intake to support their muscle growth
Starbucks celebrates the change in seasons with the return of their holiday menu.
Eating perfectly isn’t possible for most college students, but every meal counts.
Toasted Rolls. They used to be a Miami University staple. People loved them. People ate them. And people cried when they left (looking at you, Fred Reeder, adviser to The Miami Student). Luckily, we set out to fill the toasted roll-shaped hole in our hearts this weekend. Here’s how you can follow in our footsteps, young baking disciples.
Sweet and savory recipes to get you in the fall mood as the weather cools down.
Miami students and alumni mourn the removal of the toasted roll from Pulley Diner menu.
An overview of the many places to get a cup o' joe on Miami's campus and off-campus.
Local restaurant, Brick House Cafe, is opening a smoothie bar to go along with their other great food options for students.
How Miami University is changing their dining options to acomodate more students.
I’ve never had apple butter, so this year I made it my mission to not only go, but to actually try the staple food of the weekend. After I picked up my jar, I headed home to search for a recipe to use it in. I settled on a combination of two cookie recipes — one made with apple butter, the other with chunks of apple — and got my supplies.