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The Student News Site of Stony Brook University

The Statesman
The Student News Site of Stony Brook University

The Statesman
According to a previous article published by The Statesman in April 1975, one occurred; Seawolves gathered in Roth Quad and drank and smoked without facing punishment. PHOTO CREDIT: AXELBOLDT

Factoid of the Week: How marijuana received a bad rep

Giselle Barkley • April 20, 2015
Gone are the days when Stony Brook University had Marijuana Festivals. According to a previous article published by The Statesman in April 1975, one occurred.
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College Gal Cooking: Bacon, egg and cheese pizza

College Gal Cooking: Bacon, egg and cheese pizza

Giselle Barkley • April 11, 2015
This week’s College Gal Cooking recipe combines one of the most important meals of the day with one of the most popular foods: bacon, egg and cheese pizza.
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Panic! at the Disco will be performing at this years Brookfest 2015. The band members of Panic! at the Disco founded the rock group in 2004. Recently the bands drummer Spencer Smith, announced his departure from the group saying after a lot of thinking it became clear that this is what’s right for me and the band. PHOTO CREDIT: ASHLEY REHNBLOM

Brookfest 2015 act announced: Panic! at the Disco will rock SBU

Giselle Barkley • April 6, 2015
The Undergraduate Student Government just announced that rock band Panic! at the Disco will be one of two major performers at this year’s Brookfest.
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College Gal Cooking: cheesy shepherds pie with scalloped potatoes

College Gal Cooking: cheesy shepherd’s pie with scalloped potatoes

Giselle Barkley • March 30, 2015
In honor the recently-passed St. Patty’s Day, this week’s College gal cooking is a cheesy twist on a classic dish.
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College gal cooking: Banana Dream Boats

College gal cooking: Banana Dream Boats

Giselle Barkley • March 8, 2015
This week’s College Gal Cooking recipe is for Banana Dream Boats.
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(PHOTO CREDIT : PETER PEARSON)

College gal cooking: the science behind aphrodisiacs

Giselle Barkley • February 12, 2015
The annual day of love is around the corner, which means that chocolates are flooding stores. But chocolate is not the only food associated with Valentine’s Day.
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Filet mignon is the most tender of the cuts of beef. According to CNN iReports, the term first appeared in author O. Henrys book The Four Million, written in 1906. GISELLE BARKLEY / THE STATESMAN

College Gal Cooking: balsamic filet mignon with sautéed potatoes and green beans

Giselle Barkley • February 4, 2015
Steak, especially filet mignon, is one the more expensive proteins, but when seasoned and cooked right, it is well worth the cost.
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(CHELSEA KATZ / THE STATESMAN)

College Gal Cooking: Lemon garlic pasta with chicken and mixed vegetables

Giselle Barkley • January 26, 2015
In celebration of the beginning of the semester, a dear friend of mine taught me how to cook up a simple meal that reminded us of home-cooked food.
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(GISELLE BARKLEY / THE STATESMAN)

College gal cooking: homemade sweet bread

Giselle Barkley • December 3, 2014
Baking Trinidadian sweet bread is an annual tradition in my family. Simply put, it is a moist type of bread packed with candied fruits and grated coconut.
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(PHOTO CREDIT: EVA RINALDI)

USG organizes biggest “Back to the Brook” concert yet with big name artist Lupe Fiasco

Giselle Barkley • November 3, 2014
Nearly two weeks after a successful Icona Pop concert, the Undergraduate Student Government will host two more artists—rapper Lupe Fiasco and DJ 3 LAU—at this year’s “Back to the Brook” concert.
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(GISELLE BARKLEY / THE STATESMAN)

College gal cooking: minty-coconut candy brownies

Giselle Barkley • October 29, 2014
There are many ways to spice up any brownie recipe. With Halloween right around the corner, what better way to celebrate it than to make some fudgy brownies infused with candy bars?
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(GISELLE BARKLEY / THE STATESMAN)

College gal cooking: butternut squash soup

Giselle Barkley • October 6, 2014
Now that fall is here, the leaves are turning orange and so is the soup. Butternut squash soup is a new fall favorite for some people, especially with its appearance in Panera Bread’s fall menu.
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