When searching for happiness, try eating popcorn with chopsticks
<p>In op-ed, Assoc. Prof. Ed O’Brien evaluates effects of eating in unconventional ways</p>

Students study insects as ‘green’ food
Undergraduate-led company sees bugs as sustainable alternative to traditional meat. Can they convince consumers?
Coursework inspires ice cream innovation, Chicago Booth alumni
Alums mix Booth training with science to create cutting-edge confections.
Rachel Cromidas