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Topics > Food
Doug Bouton (Law '10) offers his advice.
In the kitchen at U.Va.’s Lorna Sundberg International Center, students and community members come together to share home-cooked meals.
Nutrition experts at U.Va. explain how to eat mindfully and enjoy some of the potential benefits.
Mark Thompson of Starr Hill Brewery explains how Jefferson crafted his own beer.
New alumni creations for mind and mirth.
Everyone knows that certain jingle you sometimes hear out in the front yard during the summer, the unmistakable sound of an ice cream truck rolling by. Soon, there&rsquo
According to focus groups conducted by U.Va. Dining Services and ARAMARK, the most popular foods at Newcomb, O’Hill and Runk dining rooms are as follows (accompanied
Alumni chefs create dishes using only ingredients available at Monticello during Jefferson's time.
Students and faculty plan a Thanksgiving dinner using only ingredients from within 100 miles of Charlottesville.
Swiss-trained butcher and alumna Tanya Cauthen shares recipes and tips for picking the best cuts of meat.
John Brenkus, creator and host of ESPN's Sport Science, explains the physics and physiology of four U.Va. athletes.
A new site from the Darden School of Business offers practical articles by faculty that can be immediately implemented in the workplace.
Take a look at the pocket knife of James Hay Jr., author of "The Honor Men."
From March 31 to April 2, Glass was in residency on Grounds, working with undergraduate and graduate students.
Real-life Mad Man Scott Cooney (Com ’94) offers the inside scoop.
Patrick Sweeney (Darden '10), dad and expert outdoorsman, shares his knowledge.
A section of the Berlin Wall, with a spray-painted mural titled "Kings of Freedom," has been installed on Central Grounds.
Only some of Manning's ideas came to be, but he defined a way of thinking about growth at the University and raised important questions about building values.