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.

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.