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.
Studies done by CampusResidences and by the SALT offices have shown that residential Stony Brookstudents do the majority of their studying alone in their residence halls.
