food Archives – The Statesman

SBU hosts live panel on the coronavirus

by Rabia GursoyFaculty NewsMarch 14, 2020

Interim President Michael Bernstein hosted a panel on the coronavirus, streamed live on Stony Brook University’s Facebook page, on March 13.

Reflecting on studying abroad in Florence during the COVID-19 outbreak

by Gabby PardoOp-edsMarch 11, 2020

Instead of watching the sunset at the hilltop of the Piazzale Michelangelo and tasting the fluffiness of homemade gnocchi, I am now writing this on my fourth day of self-quarantine in my Staten Island home, because of the COVID-19 outbreak.

Guyanese Student Alliance Holds First Mashramani Celebration

by Claudia MotleyArtsFebruary 28, 2020February 28, 2020

Stony Brook University (SBU)’s Guyanese Student Alliance (GSA) held its first Mashramani event on Feb. 22. Mashramani, or Guyana’s Republic Day, celebrates the birth of the Republic of Guyana through…

Festival of Lights Illuminates Stony Brook

by Samantha RobinsonArtsDecember 8, 2019December 8, 2019

Stony Brook University held its 19th annual Festival of Lights on Dec. 4 to celebrate the holiday season.

Getting Festive With Edible Sukkah Making At Stony Brook

by Justin MitselmakherArtsOctober 26, 2019October 26, 2019

On Oct. 17, the inside of the sukkah built at East Side Dining was transformed into a candy land where students assembled mini edible sukkahs out of sugary treats that would surely satisfy any sweet tooth.

Celebrating “30 Years of Latino Excellence at SBU”

by Justin MitselmakherArts Top StoryOctober 21, 2019October 23, 2019

On Wednesday, Oct. 9, the Hispanic Heritage Month Planning Committee held the 30th Annual Opening Ceremony Celebration, to welcome Hispanic Heritage Month (HHM). Ballroom A of the Student Activities Center was decorated with tables containing centerpieces of flags of Latin American countries.

A lesson in “How To Make Homemade Miso” at the Charles B. Wang Center

by Melanie FormosaArtsOctober 10, 2019October 10, 2019

Cheryl Paswater, Chief Fermentationist and CEO of Contraband Ferments, came to the Charles B. Wang Center on Oct. 4 to host the workshop “How to Make Homemade Miso.” Miso, a traditional Japanese product, is created through fermentation, a process that alters the microbial makeup of the food and offers unique health benefits.

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