vegan
data-content-type="article"
Black-owned bakery announces storefront during Black History Month
Eats Bakery of Salt Lake City is set to open a brick and mortar storefront this spring.
overrideBackgroundColorOrImage=
overrideTextColor=
promoTextAlignment=
overrideCardHideSection=
overrideCardHideByline=
overrideCardHideDescription=
overridebuttonBgColor=
overrideButtonText=
promoTextAlignment=
data-content-type="article"
overrideBackgroundColorOrImage=
overrideTextColor=
promoTextAlignment=
overrideCardHideSection=
overrideCardHideByline=
overrideCardHideDescription=
overridebuttonBgColor=
overrideButtonText=
promoTextAlignment=
data-content-type="article"
Good News Thursday: World War II veteran participates in 4K walk, Hershey creates vegan Reese's Cup, Former NFL star surprises hospital
Stan Crider, a 98-year-old World War II veteran from Virginia participated in his town's 4K event. Crider was drafted into the Navy in 1943 and is proud to have served his country, and continues to serve his community.
overrideBackgroundColorOrImage=
overrideTextColor=
promoTextAlignment=
overrideCardHideSection=
overrideCardHideByline=
overrideCardHideDescription=
overridebuttonBgColor=
overrideButtonText=
promoTextAlignment=
data-content-type="article"
overrideBackgroundColorOrImage=
overrideTextColor=
promoTextAlignment=
overrideCardHideSection=
overrideCardHideByline=
overrideCardHideDescription=
overridebuttonBgColor=
overrideButtonText=
promoTextAlignment=
data-content-type="article"
The journey to becoming vegan or vegetarian
In this podcast, Universe Contributor Jacob Gibb introduces his audience to what it's like going vegan or vegetarian.
overrideBackgroundColorOrImage=
overrideTextColor=
promoTextAlignment=
overrideCardHideSection=
overrideCardHideByline=
overrideCardHideDescription=
overridebuttonBgColor=
overrideButtonText=
promoTextAlignment=
data-content-type="article"
Readers' Forum: 11/6/18
Over the years, our awareness of what goes into our food and the process that occurs before consumption has increased; with this surge, humanity continuously demands food companies to be as transparent, as humane and as clean as possible.
overrideBackgroundColorOrImage=
overrideTextColor=
promoTextAlignment=
overrideCardHideSection=
overrideCardHideByline=
overrideCardHideDescription=
overridebuttonBgColor=
overrideButtonText=
promoTextAlignment=
data-content-type="article"
Updated BYU app helps students with dietary restrictions
BYU student Sabrina Winsor considers her dining options at the Blue Line Deli & Market. Winsor is dairy-free and often struggles finding dairy-free options on campus. (Ty Mullen)
overrideBackgroundColorOrImage=
overrideTextColor=
promoTextAlignment=
overrideCardHideSection=
overrideCardHideByline=
overrideCardHideDescription=
overridebuttonBgColor=
overrideButtonText=
promoTextAlignment=
data-content-type="article"
Vegan students seek Provo food options
BYU student Candace Cheney says she's experienced physical benefits from going vegan, including an increase in energy. (Ari Davis)
overrideBackgroundColorOrImage=
overrideTextColor=
promoTextAlignment=
overrideCardHideSection=
overrideCardHideByline=
overrideCardHideDescription=
overridebuttonBgColor=
overrideButtonText=
promoTextAlignment=
data-content-type="article"
BYU Vegan and Vegetarian Club show "Cowspiracy" to raise awareness
BYU Vegan and Vegetarian Club will screen 'Cowspiracy,' a documentary about the negative effects of animal agriculture. (Camilo Mejia)
overrideBackgroundColorOrImage=
overrideTextColor=
promoTextAlignment=
overrideCardHideSection=
overrideCardHideByline=
overrideCardHideDescription=
overridebuttonBgColor=
overrideButtonText=
promoTextAlignment=