There appears to be a direct correlation between possessing a UW–Madison degree and having an affinity for Paisan’s Italian Restaurant.
Eric Dahl x’13 has a job that might be the envy of many college students: he’s paid to eat.
A popular option for first-year students brings classes down to size.
Annual event takes the focus off class reunions and puts it on learning and food.
A hotdog encased in soggy bagel dough with a side of Tater Tots and a skimpy fruit cup might not seem like much to write home about, but . . .
Barry Popkin sees the struggle against food policies and marketing practices that promote excess weight as nothing less than a battle for human rights.
The store and its name evoke memories both strong and sweet.
WAA unveils two gifts at campus birthday party.
This new program teaches the art and science of working with meat.
Library Mall is a little bit like Epcot theme park, but much easier on the wallet
Students and professors find crayfish study to be rewarding — and delicious.
Despite the hurdles, campus dining facilities are incorporating locally grown foods.
To feed the hungry, researcher looks to crops that aren’t being harvested.
Without the sauce, it might be just another burger. And without the burger, the Plaza Tavern might be just another bar.
The Division of University Housing has developed ways to feed every nutritional need.
Barry Levenson makes a compelling case for his chosen condiment.