Lauren Farkas
School
Washington University In St. Louis
Expertise
Vegan Living, Sustainability, Food Trends
- In college, she started her university's first vegan food account on Instagram, making posts to guide other students through vegan-friendly hacks and options on campus and in the surrounding city.
- She has honed her love for writing and food trends as a content writer for Spoon University throughout her undergraduate career.
- She aims to inspire others to make more sustainable food choices through her writing.
Experience
Lauren has always been a self-proclaimed foodie, but since adopting a vegan lifestyle in 2018 for environmental and ethical purposes, that part of her identity has grown even stronger. She has spent the last four years researching restaurants, products, recipes, and nutrition tips to make her diet less stressful, more flavorful, and, most importantly, more sustainable. Lauren has simultaneously implemented her love for writing and content creation to make everything she has learned accessible (and appealing) to the masses. She also joined the campus chapter of Spoon University to create longer-form articles focusing on similar topics. Her contemporary writing style reflects her perspective as a member of Gen Z and an avid consumer of modern media.
Education
In college, Lauren double-majored in global studies and educational studies. With a multidisciplinary course of study under her belt, she has experience writing about a broad scope of topics and adapting her work to suit a general audience.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Lauren Farkas
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When you're looking for an incredibly easy and nearly foolproof way to jazz up your desserts, you can take them to the next level with avocado frosting.
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There's no question that the skillet cookie sundae is a monumentally popular dessert, but leave it to TikTok to come up with an ingenious alternative.
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It's not always easy to discern which menu items represent the greatest value at Chipotle, but it turns out that the burrito bowl might be your best bet.
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Don't toss that overripe fruit, whip up some jam instead
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Shopping at Whole Foods can come with a pretty hefty price tag, so you just might want to sample something new before you buy. Here's what you need to know.
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Pumpkin pie is silky and rich, but it lacks some extra texture. Try this tip and add shelled pumpkin seeds to your crust for a delicious crunch.
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When it comes to plant-based proteins, vegan 'fish' can be truly creative. And above all, watermelon 'tuna' really can mimic the real thing.
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This old-school method is pretty straightforward. But if you're trying it for the first time, there are a few tips you may want to consider.
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We love celebrity chefs if for no other reason than they offer us new recipes to try. But there’s a secret about these dishes they may not want us to know.
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When it comes to juice, it's generally okay to keep it for a few days after the printed date. But you'd be safer tossing one type as soon as that date arrives.
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The term 'marrying' is usually positive (think: weddings), but when it comes to marrying two bottles of the same liquor, it could be harmful.
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Whether you make your own or buy it from the grocery store, you likely have some stock on hand. And there's a good reason you should buy low-sodium stock.
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Grocery shopping, it seems, has become an even bigger burden. Time-consuming and wallet-emptying, many shoppers are seeking a better way. Perhaps pickup is it.
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Here's a way to take beans from bland to delicious -- and you only need one pantry staple to do so!
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Starbucks Pink Drink has been trending for years but this beverage can be costly if it's your daily go-to. Luckily, there is a way to make it at home for less.
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Many people enjoy coffee and while iced coffee has its place, most people like a hot cup of joe. But sometimes that heat can get cool too quickly.
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If lentils aren't already in your cooking rotation, the varieties may seem daunting to navigate. But there are guidelines that can make the process simpler.
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Milk chocolate is a rich, sweet addition to banana bread. But consider going with the ultimate confectionery underdog, white chocolate, instead.
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Knock back a top-shelf tequila in a shot glass, and you'll likely miss out on the smooth, cool magic that the high-quality spirit has to offer.
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Instead of taking the traditional route of mixing the dressing ingredients in a bowl, there's a simple yet ingenious alternative: Shake them up in a jar.
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Whether it be a drop of heavy cream, a pat of butter, or a splash of olive oil, chef Wolfgang Puck swears by adding a source of fat to reduce that salty taste.
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The key to earning those exclusive perks goes beyond patronizing the same restaurant once a week. The day you visit a restaurant can be just as critical.
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Though an unusual addition, the supporting spud enhances homemade queso dips by adding a vibrant orange hue and a subtly sweet, smooth flavor.
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A play on words combining "calzone" and "mini," Domino's Germany's calzini is as simple-yet-brilliant an idea as its folded pizza predecessor.
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Food storage containers often take up more real estate in the fridge than is necessary. What if there was a solution that allowed you to ditch the headache?
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As the name suggests, nacho tables are tables covered in nacho chips with all of the classic fixin's. The trend reimagines one of the most iconic party foods.
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When it comes to the feast offerings, the Medieval Times menu strays from the roasted pigs that would adorn the dinner table of a royal court back in the day.