In 2016, communications major Lisa Cannavale decided to showcase UB’s various culinary creations on Instagram using the handle @UB_Hungry. Impressed by her flair for food photography, Campus Dining & Shops hired her as its social media assistant, and now she’s posting her mouthwatering pics on UB’s official Instagram page, as well as on Facebook and Twitter.
INTERNATIONAL TEA TIME Whether you’re from Bangladesh or Buffalo, International Tea Time is a delightful way to expand your horizons and make friends. At this weekly meeting organized by UB Counseling Services and held at the Intercultural and Diversity Center, students from the United States and around the world play games, munch on international snacks, and overcome cultural and language barriers in a relaxed, intimate setting—all with a cup of Earl Grey or oolong in hand.
Rum isn’t typically used in laboratories, but UB’s Coalesce Center for Biological Art is not your typical lab. At DNA Cocktails with Coalesce, a free public event held in April to celebrate National DNA Day, guests learned how to extract DNA from strawberries using rum and pineapple juice—after which they enjoyed tasty cocktails concocted from the same ingredients. The event, in the words of UB biochemist Jennifer Surtees, was “a fun way to demystify what goes on in a lab.” We can toast to that!
“The UB cookie reminds me of the famous ‘Seinfeld’ black-and-white cookie episode in which Jerry Seinfeld wisely proclaims: ‘If people would only look to the cookie, all our problems would be solved.’”
Two years ago, Campus Dining & Shops (CDS) installed four Pride of New York vending machines across the North and South campuses, each stocked with a rotating selection of produce and snacks grown or manufactured in the Empire State. At a time when everyone is talking about “buying local,” we salute CDS for paying more than lip service to the trend.
Below are some recent items spotted in the machines:
*In case you missed it
BRIGHT KIDS. Our students have netted a record number of awards this year, including two Goldwaters, two Borens and seven Fulbrights (plus one alternate). Needless to say, we’re beaming.
GREAT RATINGS. For yet another year, numerous UB schools and programs, from law and pharmacy to education and English, were recognized in U.S. News & World Report’s annual ranking of “America’s Best Graduate Schools.”
EX-CITE-ING NEWS. A paper by UB epidemiologist Jo L. Freudenheim, about the link between gum disease and breast cancer, was one of the top-cited articles published in the journal Cancer Epidemiology, Biomarkers & Prevention in the last two years.
SKATE WINGS AND DRAGON FRUIT. A tasty menu created from unusual ingredients earned UB’s Campus Dining & Shops a silver medal in this year’s Category W Market Basket Competition, a “Top Chef”-like tournament at the American Culinary Federation’s annual conference.
Chefs from six SUNY institutions competed on June 22 in the Culinary Competition of the SUNY Culinary Summit, held June 20-22 at UB and elsewhere in Buffalo. Chefs had to prepare a four-course menu that was scored by American Culinary Federation-approved judges.
From left: UB team members Meghan Moynihan, Bronek Lis and Stephanie Balk work together during the Culinary Competition, part of the SUNY Culinary Summit.
A UB team member plates the appetizer: garlic scape pesto-marinated snapper over a parmesan polenta cake.
Jeff Brady (with tie), Campus Dining and Shops' executive director, and CDS staffer Ryan Rodenhaus watch while Bronek Lis plates the entrée. Photographing the scene is Ray Kohl, director of marketing.
The entree: breast of Cornish hen and pan-seared culotte duo served with an apricot beer sauce and accompanied by a warm wild rice and fava bean salad, broccoli rabe and herb vinaigrette.
The UB team plates the dessert: buttermilk panna cotta with a golden beet gelee and mixed berry sauce.
The UB team members (from left) Bronek Lis, Amber Southerns, Stephanie Balk and Meghan Moynihan look at the full table of food prepared by all the SUNY teams.