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Topics > Food
As chief historian for The History Channel, Libby O'Connell (Grad ’79, ’87) makes it her mission to engage the public in history.
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.
In her lab in U.Va.’s Olsson Hall, Amy LaViers, assistant professor in systems and information engineering, can make robots dance.
Do you know which popular soft drink is named for a U.Va. alumnus? Or how about the top-secret military experiments conducted in the shadow of the Rotunda?
Professor Richard Netemeyer talks about the how and why of financial education, and offers a few tips to help with everyday financial matters.
U.Va.’s SPEED Clinic uses high-tech wizardry to help weekend warriors develop a better gait.
Alumna Lulu Miller (Grad '13) and Alix Spiegel have created a new National Public Radio show with a focus on how invisible forces influence human behavior.
U.Va. research professor Matthew Gerber has developed a computer program that uses Twitter to predict crime patterns.
Maintaining a 6-mile network of tunnels under Grounds is a never-ending job for U.Va.'s facilities workers. They spend every day of the year fixing valves, draining traps and conducting routine inspections on the pipes that heat the Grounds.
Before embarking on a naval career that would send him to the North and South poles, Rear Adm. Richard E. Byrd spent a year studying at U.Va.