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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.
Survive in the wilderness (with kids), make ice cream with a law degree, train for a triathlon and more.
New York Times puzzlemaster Will Shortz (Law '77) calls Sam Ezerskey's (Engr '17) crosswords "fresh" and "interesting."
Lukas Tamm and his small team of researchers at U.Va. are making strides in figuring out how the Ebola virus works.
Gerry Warburg shares lessons learned from Nixon's registration in 1974, including how voter participation can inspire bipartisan action.
If you thought the sounds of the University Chapel's bells are made by an expert ringer toiling inside the steeple, think again.
U.Va.'s strength and conditioning team shows you how to work out like a Wahoo.
The discovery of a 6,500-gallon brick-and-cement cistern next to the Rotunda sheds new light on some of the history of the Grounds’ construction.