Topics > Food

Brain Freeze

What exactly is brain freeze and how can we avoid it? A U.Va. neurologist explains why ice cream can make us (literally) scream.

Make It Like Monticello

Here's how to make a modern version of the vanilla ice cream Jefferson had served at Monticello

The Straight Scoop

Thomas Jefferson didn’t bring ice cream to the United States, but he was the first American known to write down the recipe.

The People’s Historian

As chief historian for The History Channel, Libby O'Connell (Grad ’79, ’87) makes it her mission to engage the public in history.

How to Use Your Law Degree to Make Ice Cream

Doug Bouton (Law '10) offers his advice.

Home Cooking

In the kitchen at U.Va.’s Lorna Sundberg International Center, students and community members come together to share home-cooked meals.

Mastering the Art of Mindful Eating

Nutrition experts at U.Va. explain how to eat mindfully and enjoy some of the potential benefits.

The Monticello Mash

Mark Thompson of Starr Hill Brewery explains how Jefferson crafted his own beer.

Thinking and Drinking

Thinking and Drinking

New alumni creations for mind and mirth.

The Ice Cream Lady

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

Top 5 Dining Hall Foods

Top 5 Dining Hall Foods

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

What is your favorite food for Thanksgiving?

The Jefferson Thanksgiving Challenge

The Jefferson Thanksgiving Challenge

Alumni chefs create dishes using only ingredients available at Monticello during Jefferson's time.

Over the River and Through the Woods

Over the River and Through the Woods

Students and faculty plan a Thanksgiving dinner using only ingredients from within 100 miles of Charlottesville.

The Farm-to-Table Butcher

The Farm-to-Table Butcher

Swiss-trained butcher and alumna Tanya Cauthen shares recipes and tips for picking the best cuts of meat.

HIGHLIGHTS

  • Going the Distance

    The 2014 Gallup-Purdue Index measures the long-term success of college graduates along three axes—and shows that U.Va. alumni come out ahead of their peers on each.

  • Presidential Treatment

    After studying at perhaps the most architecturally famous school in America, a number of U.Va. graduates have gone on to work at presidential places and end up preserving more than just buildings.

  • Bringing the Team Together

    Kristin J. Behfar offers three helpful tips for how teams can communicate more effectively and function more smoothly.

  • Up on the Roof

    The Rotunda renovation moved one step closer to completion as workers spent part of the summer tackling the next challenge: painting the roof.

  • Imagination Without Limits

    Alumna Fri Forjindam imagines the fantastic, then brings it to life at amusement parks.

  • Virginia Wins College World Series

    The Cinderella-story Cavaliers defeated Vanderbilt in three games to take home the program’s first national title.

  • World Class

    Former U.Va. women's soccer players Morgan Brian and Becky Sauerbrunn reunite with former coach Steve Swanson and bring home the World Cup.

  • Nesting

    Architecture alumnus Michael Perry draws inspiration from birds to design new homes—that attach to the sides of other buildings.