Since August, Morgan Woodbeck has been working to spread information on menstrual health in rural Tanzania through one of UB’s study abroad programs. But unlike in previous years, Woodbeck hasn’t needed to leave her house.
Back in April, Benjamin Rein posted a 54 second video to TikTok, assuming no one would watch it. But within days, his notifications were flooded with thousands of likes, comments and views.
Lauren Bilancia clicked the wrong answer on her daily health check.
Podcasts have become a useful source of media and entertainment for people who are constantly on the move. They can also benefit people who just want to lounge all day and crave something new and interesting to listen to.
Enter the realm of Hayley Elsaesser: a forward-thinking fashion designer focused on creating a place where everyone, including her models and team, can express themselves and feel comfortable in their own skin.
You’re caught up in the frenzy of holiday shopping, but you already took a hammer to your piggy bank.
In March of 2018, after 14 years of sustainable shopping, Gabbie Richards and other family members created a store that serves as a hub for the vegan community.
Next semester, UB students may be enduring 15-straight weeks of classes, thanks to a SUNY directive canceling spring break due to COVID. The UB Faculty Senate will vote on the academic calendar on Tuesday, but it seems unlikely they will make any adjustments.
Nestled away in a cozy boulevard strip lives a Thai restaurant you might just miss if you were passing by. Elephants and ornate Siamese iconography cover the walls inside while the secluded eatery bustles behind the black brick façade. Located less than three miles from UB’s North Campus, Jasmine offers a wide variety of vegetarian Thai cuisine.
This one really is for the girls and the gays. Girls, what is stopping you from trying anal sex? Worried it will hurt? Or that it won’t feel as good as vaginal sex? That it might get a little too messy? Or are you convinced “that’s an exit, not an entrance”?
In a world awash with signals telling you to buy meat, Jack Porcari takes the easier path for the planet, sticking to vegetables, cheese and eggs. He details his finds for readers in Kind Cuisine, posted every Thursday.