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.
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.
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.
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.
Many students know Rosh Hashanah as “that fabulous day they get off from school.” Some spend the day by sleeping in until 12 and binge-watching their favorite Netflix shows; however, Jewish students spend it very differently.
The annual Wolfieland carnival was a crowd-pleasing success. This year’s signature event took place on the night of Sept. 7 and brought Stony Brook students together for a night of loud and exciting entertainment.