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Author: Meg Aprill

Meg is a studying magazine journalism and civic engagement at Syracuse University with a passion for writing and editing. She is a Jersey girl at heart and has a slight obsession with Chai Tea Lattes.
DIY

Tasty Recipes Featuring Fresh Summer Produce

Check out these easy summer recipes featuring farmer’s market fresh produce! Continue reading Tasty Recipes Featuring Fresh Summer Produce

Meg Aprill07/08/202109/20/2021Leave a comment
DIY

Korean Comfort Foods that’ll Warm Your Heart

One writer shares recipes and stories about the food that reminds her of home Continue reading Korean Comfort Foods that’ll Warm Your Heart

Meg Aprill03/14/202109/20/2021Leave a comment
BUZZ

For these three brands, making a positive impact is a part of their business plan

Newman’s Own, Ben and Jerry’s and Dave’s Killer Bread put social activism in their ingredient list Continue reading For these three brands, making a positive impact is a part of their business plan

Meg Aprill03/01/202109/20/2021Leave a comment
MUNCHIES

Food is at the Heart of My Family’s Chinese New Year Traditions

Here are six traditional Chinese New Year foods and dishes my family prepares to welcome the Lunar New Year Continue reading Food is at the Heart of My Family’s Chinese New Year Traditions

Meg Aprill02/12/202109/20/20211 Comment
MUNCHIES

8 Simple Galentine’s Day Snack Ideas

Here are some sweet treats to celebrate Valentine’s Day, significant other not required. Continue reading 8 Simple Galentine’s Day Snack Ideas

Meg Aprill02/08/202109/20/2021Leave a comment
MUNCHIES

7 Best Snacks to try at the Asian Market

If it’s your first time at an Asian market, here is a guide to seven snacks that you should try. Continue reading 7 Best Snacks to try at the Asian Market

Meg Aprill01/03/202109/20/2021Leave a comment
DIY, Gift Ideas

Baked Magazine’s Holiday Gift Guide

Shopping for last-minute gifts this holiday season? We’ve got you covered. Continue reading Baked Magazine’s Holiday Gift Guide

Meg Aprill12/22/202009/16/2021Leave a comment

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