Seawolves gathered at the Student Activities Center Food Court on Thanksgiving Day to attend the annual brunch offering a traditional meal with all of the comforts of home. The dining area was set up as a restaurant to deliver an upscale dining experience.

The Faculty Student Association (FSA) and CulinArt hosted this celebration to give students the opportunity to enjoy a homestyle Thanksgiving.

The delicious menu included the traditional hand carved roast turkey, gravy, cranberry sauce, country stuffing, yukon gold smashed potatoes, candied yams, sautéed green beans with crispy onions, quinoa stuffed acorn squash, harvest casserole, and desserts such as apple pie, pumpkin pie, and apple cider. Vegan root vegetable pot pie and stuffed filet of sole were also offered.

As FSA Executive Director Van Sullivan served students at the event, he said: “Our culinary team prepared an amazing meal for all of our guests that couldn’t make it home for the holidays, and the FSA is happy to continue this annual tradition.”

The event had a turnout of nearly 300 guests, which included several volunteers that attended to help serve the students, including Jeffrey Barnett, Interim Associate Dean of Students.

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On November 21, 2019, the Stony Brook University community came together to participate in the first Seawolves for Service.

Students came together for a variety of service projects serving the campus and community.

Supported by the Center for Civic Justice, Student Engagement and Activities, Fraternity and Sorority Life, and student organizations Alternative Spring Break Outreach (ASBO) and Circle K International, Seawolves for Service brought to life three dimensions of service (philanthropy, community service, and service learning) through educational presentations and hands-on learning.

Representatives from each campus department and student organization shared about their work, the impact of their work on people and communities, and ways in which students can get involved in meaningful service.

After sharing out, each campus department and student organization hosted a hands-on service learning activity. The activities included creating hygiene kits, snack packs, dog blankets, and hats and scarves. Students also learned about why they are participating in these activities and who will be directly impacted by their service throughout the night.

The items made at Seawolves for Service will be distributed on campus and in surrounding
communities to support meeting the basic needs of hundreds of people.

While participating in the hands-on service learning activities, students also interacted with over 10 other philanthropy, community service, and service learning focused student organizations on campus.

Over 200 students came to the first Seawolves for Service, and those same students left with a greater sense of commitment to service and community.

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The Faculty Student Association (FSA) and CulinArt have recently partnered with the Food Recovery Network, a national nonprofit that helps fight food waste and hunger by recovering perishable food that would otherwise go to waste and donates it to those in need.

FSA and the Food Recovery Network partnered fight against hunger.

Student volunteers recover surplus food from CulinArt and transport it to our hunger-fighting partner agency, which is Island Harvest. Recently, volunteers delivered food to Hand Across Long Island in Central Islip.

The program has been in place for three weeks, with nearly 500 pounds of food donated.

The Food Recovery Network is the largest student movement fighting against food waste and hunger, donating more than 3.9 million pounds of food, feeding 3.2 million meals and preventing more than 6.8 million pounds of carbon dioxide from reaching the environment.

“I think this is a great initiative because what we don’t realize is how much food waste we actually have. In our dining halls, there’s food that goes uneaten and that’s food that could really go to people in need,” stated by Sophia Zhukovsky ’22, Political Science/Environmental Humanities.

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