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Topics > Food
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.
A tennis championship, a baseball no-hitter, a track school record and news from the Cavalier Marching Band.
Notable alumni and faculty recommend some of their favorite books for your summer reading.
Four scholars from U.Va.'s Miller Center offer their advice to the president on how to finish strong and create an enduring legacy.
From March 31 to April 2, Glass was in residency on Grounds, working with undergraduate and graduate students.
When Kevin Sauer arrived in Charlottesville in 1988, the men's and women's club rowing teams shared a boathouse with no electricity. They had no truck to tow the boats.
John Brenkus, creator and host of ESPN's Sport Science, explains the physics and physiology of four U.Va. athletes.
The research is the first to show that a group of embryonic cells can be directed to grow in a particular way by stimulating only two signals that govern cell development.
From swimming holes to watering holes, alumni share their favorite activities and ways to keep cool.