I'm Feeling already drunk

March Madness Snack Bracket

Which snack will reign supreme?

by Jane Parven at Emory University

Stupid

Blue Goose Cantina: Margaritas so good they should be illegal

Saturdays are for the boys and Tuesdays are for Blue Goose Cantina.

by Maggie Duggan at Southern Methodist University

Broke

Your Spring Break Isn't Complete Without This Mango Mezcal Michelada

It will make even your living room feel just as tropical as Mexico.

by Reni Forer at University of California – Berkeley

Too Sober

Grab a Pint of Serendipity's Iconic Ice Cream at 7-Eleven

Get your ice cream spoon ready to dig into these ultra-indulgent ice creams.

by Jeanne Paulino at National Contributor

Nostalgic

6 Best Places to Get a Hamburger at Penn State

Sometimes a really good burger just seems to fix everything

by Shayne Messing at Penn State University

Broke

The Basics of Carvel's Latest Collaboration

News flash: Carvel has more than just ice cream.

by Liz Abere at National Contributor

Nostalgic

What the Actual L: Everything to Know About Blue Point Brewing's Latest Releases

Crack open two cold ones simultaneously with the boys.

by Liz Abere at National Contributor

Stupid

Sparkling Ice's New Look Has Us All Sparkling On The Inside

Ice ice, baby.....

by Liz Abere at National Contributor

High

Crash Course: How to Eat Your Way Through Spain

1 week. 2 cities. Here are the must-try plates of Spanish cuisine.

by Jane Parven at Emory University

Basic

M.A.C 24/7 - An Iconic Restaurant with a New Menu

The next time you're craving pancakes at 2am or looking for your new favorite vegan dish, M.A.C 24/7 has got you covered.

by Corina Quach at University of Hawaii – Manoa

Hungover

St.Patrick's Day Snack Ideas

A guide to what you should be buying for this weekends festivities!

by Talia Brock at Wilfrid Laurier University

Big Groups

Traditional St. Patrick's Day Food You Need To Try This Year

May the Luck of the Irish be with you when trying out some of these traditional St. Patrick's Day themed food.

by Margaret Dude at Syracuse University

Nostalgic