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.
These are just a few tips to make your Dine-In experience more bearable. While they can’t fix everything, they’re still worth trying to help make the best of your time here at Stony Brook.
