You are what you eat, so why not become the apple of Columbia’s eye?

You can FEEL the fall in this thing.

You might think I’m exaggerating. I am not.

Let your night parsnip melt the day’s worries away and lull you into the arms of Morpheus.

Disclaimer: I am not and never have been a barista.

Move over pickled cucumbers, there’s a new pickled vegetable in town.

Staff writer Rania Borgani shares her holiday cookie recipe. It is perfect for forgetting finals and focusing on what matters: baking.

With midterms (mostly) over and finals yet to start, I took on my biggest Cooking With Bwog challenge yet. (Previously, I have Eaten My Way Through the Core.) Follow along as I recount four perilous days of surviving on nothing but Bwog.

An easy recipe for when you want homemade food without a lot of effort.

Crunch

I can’t cook, but my friend Isobel–who, unlike me, has not recently set her toaster on fire–is here to help. 

Bwog’s been experimenting with caffeinated beverages now that school’s back in session! Remember that fluffy coffee TikTok trend? Get ready for its superior tea alternative…

It may not be glamorous, but it tastes good, and what more can you ask for in quarantine?

Bwog has teamed up with the Food Pantry at Columbia to produce a four-part series of cooking videos, using ingredients that are found in the Food Pantry at Columbia. The chef for this episode is Chris Thompson, and he’s cooking a wild mushroom and bean ragout with creamy grits!

Looking to bake something delicious so you can stuff yourself so much that you need to take a three-hour nap afterwards? Look no further!