Plant-Fueled Athletics

Veganism, whole foods and other plant-based diets have become increasingly popular as people more thoroughly consider the health, environmental and ethical impacts of their diets. Avoiding meat, eggs and dairy, the perceived lack of protein supplied by plants alone inhibits many from making the switch. Aside from the challenges these dietary restrictions create for the…

Real Food Challenge Retreat

By Chloe Graffeo and Rachel Komich Funded by the Voinovich School, the FoodMatters Club at Ohio University organized a trip to Chicago, IL from Feb. 6 through Feb. 9 to learn about strategies to bring the Real Food Challenge to OU. This is the account of two students who had the opportunity to attend the…

Film Review: Growing Cities

By Andrew Pasquale, staff writer  Cities around the world are growing—and so are their citizens’ waistlines. Eighty one percent of America’s population is concentrated in cities, and from 2000 to 2010, urban population growth of 12 percent outstripped the national average of 9.7 percent. Feeding such a large and rapidly growing population can become a…

Athens Foodie Guide

By Janice Brewer, staff writer This Athens Food Guide is Food Matters interpretation of navigating Athens food joints and businesses. Many of these selected restaurants are a part of the 30-mile meal program and many source ingredients from regional farmers and partner businesses. Support your local food, support your local economy, support your local environments,…

Soy in Moderation, Benefits Minimal

By Bethany N. Bella To eat, or not to eat soy? That is the question many picky eaters, especially meatless vegetarians and animal-free vegans, have been asking themselves lately, as new food trends soar and spiral in this increasingly health-conscious world. The legend of soy as an all-inclusive protein supplement to a diet lacking animal…

The New Human Diet

By Bethany N. Bella In an age of swift globalization and thumb-happy digitalization, it’s no delusion that the traditional American meal has digressed into small, packaged containers of ready-made indulgences. In fact, the health of Americans over the last several decades has taken a sharp decline as cardiovascular disease, obesity rates, and blood pressure levels…

Mixed on Milk?

Story by Olivia Harlow, Staff Writer There seems to be an increased interest in trying out various milk types.  Alternative milks have definitely gained popularity for both coffee-drinkers and cookie-dippers alike.  The majority of milk consumers have stuck to traditional milk.  However, the number of Americans who “milk” from alternative options is increasing. For example,…

Green Food Spotlight: Kale

Food Spotlight by Allison Ragland, CGM Staff Writer Kale is one of the healthiest vegetables in the world.  Vitamin A, vitamin C, and Vitamin K and manganese are abundant in every leaf.  It is also versatile and delicious!  Although it retains all of its nutrients when it’s uncooked, it is still nutritious when it’s cooked….

Okra: All You Need To Know

By Olivia Hitchcock, CG Lifestyles & People When the African slaves stepped off the ships on the coast of the United States, they brought with them more than just manual labor; their cultures and traditions became intertwined with the identity of many Americans. Since the 1700s, okra, a vegetable native to Africa, has made its…

DIY: Make homemade Vitamin C powder

I just took a stroll through CVS and saw a box of good ol’ ascorbic acid such as the brand Emergen-C can cost anywhere from $7 to $10! While such brands do work wonders, you are not only paying way more than necessary but you are also consuming a ‘dead’ product. Most off-the-shelf powders contain inactive enzymes. For half the cost you can make your own Vitamin C mixture, complete with live enzymes that ensure 100% assimilation of the vitamin into your body. Learn how!

DIY: Eating Organically

By CG Lifestyles & People Editor Sarah DeCarlo Eating organically can be a great challenge, especially for those of us with limited budgets. However, it has a large positive impact on communities through its support of local businesses and farmers, and it allows people to consume fewer chemically-altered foods. Below are a few suggestions on…