Students Say: Being Vegan at WVU

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Kristen Arbogast

By Abby Humphreys

Kristen Arbogast is a 20-year-old junior from New Martinsville, WV, who has been vegan since June 2016.

Why did you become vegan?

I became vegan after watching three documentaries: Earthlings, Forks Over Knives, and Cowspiracy. The documentaries touched on everything I care about, such as health, the environment, and preventing animal cruelty. However, my main reason for changing my diet was because of my love for animals.

What were some challenges to becoming (and staying) vegan?

Some of the hardest aspects of being a “new vegan” would be finding convenient vegan foods. There were a lot of things that I could simply microwave and eat before becoming vegan, but after making that dietary change, I couldn’t eat them anymore. It may seem silly, but when I realized that certain breads, cereals and soups were vegan, it became a lot easier because I could always fall back on them for a meal.

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Students Say: Celebrating Pi Day

By Isabella Tennant

Pi Day (March 14) is celebrated by many schools and universities across the country for its numerical resemblance to the mathematical constant pi, which is usually shortened to 3.14. On this day, students celebrate by eating tasty treats and doing activities to celebrate the joys of math.

When I asked students about their past experiences with Pi Day, a few students recounted similar stories.

kaleiKalei Harris, a freshman, said that she “had pizza, cakes, pies, cookies, and cupcakes” during her childhood. To relate the foods back to math, she said: “We had to calculate the circumference of the food we brought for a grade.” You can find a recipe for an easy pizza pie here.

 

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Students Say: Winter Comfort Foods

Just a week from the start of spring, this winter’s worst storm will soon hit Morgantown. Stay warm with these tried-and-true comfort foods from students around campus.

By Isabella Tennant

Winter weather often leads to some desperate and feeble attempts at fighting the cold. When I asked students what they do beyond donning an extra pair of socks to stay upbeat during this season, many of them referred to a common comfort: Food.

When I asked students about their go-to winter comfort foods, I assumed everyone would mention recipes that had been in their families for years.

Tom Lyall
Tom Lyall

“It’s gotta be my mom’s vegetable soup.” Tom Lyall, a junior from Morgantown, said when I asked about his winter comfort food. He was adamant that the dish was more of a soup than a stew. (You can find a recipe for an easy vegetable soup here.)

 

 

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Panera Bread: 100% Clean

Video by Rob Simmons

Ever wonder what goes on behind the scenes at Panera Bread? The DA Eats team took a look as food workers prepared a meal for a customer.

Panera Bread fully eliminated preservatives and additives from its menu at the beginning of this year. Try the Chipotle Chicken Avocado Melt or the Roasted Beet Quinoa and Citrus Salad today at the Willey St. Panera and taste clean for yourself.

Review: Panera Bread’s Additive-Free Menu

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On Tuesday, The DA Eats team reviewed several of Panera Bread’s preservative-free menu items, including the Kitchen Sink cookie and the Chipotle Chicken Avocado Melt.

We had an overall positive experience, and there were several foods we tried that we agreed would now be our go-to meals at Panera. However, we wanted to know more about Panera Bread’s mission to provide “clean” food for each of its customers.

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Behind the Scenes: Ta-Khrai Restaurant Review

By Abby Humphreys

Videographer Rob Simmons and social media editor Brady Smearman accompanied me to Morgantown’s newest Thai restaurant Ta-Khrai on Tuesday, Feb. 7, to try the newest dishes. While we were waiting for our food, a little goofing off was in order.

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Pick up a copy of today’s edition to read our full review of Ta-Khrai, or read it online here.