“We have two [food issues]! In researching a ‘local food’ issue for summer 2017, we came across so many more stories that we could tell—especially about, um, beverages. The following summer, we created a (not so surprisingly) more popular issue about drinks—stories about beer, wine, tea, coffee, and more. Now, I believe we could produce another food and/or drink issue—at least an extended feature package.” – Lynn Gosnell, Senior Editor, Rice Magazine, Rice University, Texas, U.S.

“The cover story for our winter 2019 issue of New Trail focuses on the history of UAlberta’s famous Tuck Shop cinnamon buns. The campus Tuck Shop produced these buns for decades until 1994, and they still hold a very special place in the hearts of graduates of a certain era. When New Trail previously published a letter to the editor that mentioned the Tuck Shop buns, we had more than 150 responses from alumni sharing memories and asking for the recipe.” — 2020 Circle of Excellence Awards submission materials, University of Alberta, Edmonton, Canada

“Three years ago, Utah State University did a food issue that remains a reader favorite. In surveys, people say they still have copies. We are a land-grant university with a strong agriculture backbone and extension programs. But food is culture, the thing that connects us. When we went looking for stories around the university, we found something from nearly every college and corner. We included recipes, personal essays, research about drought-resistant wheat, and a story about how our food services team feeds the university community every day. It was a fun issue to put together and one of my favorites, too.” – Kristen Munson, Executive Editor, Utah State University, U.S.

“On Wisconsin just published an article on favorite UW foods [including the classic UW fudge-bottom pie and cheese curds].” – Niki Denison, Co-Editor, On Wisconsin Magazine, University of Wisconsin–Madison, U.S.

“We did a cover story about comfort food after the pandemic shutdown.” – Catherine O’Neill Grace, Senior Associate Editor Wellesley Magazine, Wellesley College, Massachusetts, U.S.

“We did a food issue 10 years ago. We’d probably style it differently now, but I think the content holds up.” – Melissa Lynch, Senior Writer and Content Editor, Clark University, Massachusetts, U.S.

“Our spring 2022 issue focused on food from sustainability and local angles.” – Laurie Ward, Vice President, Marketing and Communications, Hood College, Maryland, U.S.

“We did an issue on current and former students working in barbecue. We shot the cover so we could execute a gatefold.” – Cait Shields, Publications Manager, Texas A&M University, U.S.