You’ve got your ’Cuse T-shirt, ’Cuse sweatshirt and ’Cuse car decal. Now you can show Orange pride in your cooking too. Syracuse Salt Co. has partnered with Syracuse University’s Campus Dining team to create a trio of ’Cuse Flake Salts. The seasonings are officially licensed by Syracuse University and produced by Syracuse Salt Co. in small batches for maximum flavor.

“We are thrilled for this opportunity to collaborate with Syracuse University and create new salt products that bring Orange pride and a bit of orange flavor to the kitchen and table,” says Syracuse Salt Co. co-founder David Iannicello.

Syracuse was once the salt capital of the United States, hence the city’s nickname, the “Salt City.’’ Syracuse Salt Co. continues the storied history of local salt production with its flagship Salt City Flake Salt and extensive line of flavor-infused salts. All of the salts are made using brine harvested 280 feet below the ground in Syracuse.

The three new orange-themed ’Cuse Salts are pale orange in color, vibrant in taste and versatile in the kitchen.

Orange Mojo Flake Salt: The citrus and spice notes of this salt add zest to seafood, poultry and vegetables. Sprinkle some on before grilling or roasting or use it as a tasty finishing touch.

Orange Cardamon Flake Salt: This salt combines the brightness of orange with warm, fragrant cardamom. Use it as a finishing salt for grilled fish and roasted vegetables, sprinkle it on ice cream or experiment with it in baking.

Orange Chipotle Flake Salt: Orange Chipotle Flake Salt is a vibrant fusion of citrus brightness and smoky heat. The dynamic flavor profile of this seasoning complements grilled meats and roasted vegetables. Making cocktails? Orange Chipotle Flake makes a lively rim seasoning.

New ’Cuse Salts Flavors to Be Featured in Campus Catering

Syracuse University Catering Executive Chef Bryan Hammond collaborated with the team at Syracuse Salt Co. to develop the flavors of the new ’Cuse Salts.

“We’re excited to incorporate these new seasonings into our recipes on campus,” says Hammond. “Students, guests and fans can expect an extra bit of orange flavor this upcoming season.”

’Cuse Flake Salts retail for $12 per jar and are also available as a three-pack for $33. Look for the salts at Syracuse-area retailers, including Bee Kind on Tipperary Hill, Witty Wicks at Township 5 in Camillus and the Syracuse Salt Co. company store at 333 Pulaski St., Syracuse. The salts are available online at .

Syracuse University is home to more than a dozen registered dietitians spread across the , , , and the . Recently, they started meeting as a cross-campus coalition.

The group came together through Molly Morgan, associate director of in Human Resources, who joined the University last year and quickly realized that dietitian colleagues were embedded across a range of schools, colleges and units.

She floated the idea of regular meetups, and the response was unanimous. The coalition’s goal: foster collaboration, align on best practices and amplify the collective impact of their work across the campus community.

As we celebrate in March, six dietitians with wide-ranging expertise share the myths they spend the most time correcting—and the tips they wish more people would actually try.

Myths Worth Busting

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The word “natural” on a label feels reassuring, but it’s an overgeneralization. Plenty of natural substances—lead and arsenic among them—are anything but good for you (remember the apple juice scare of 2024?). Meanwhile, some artificial additives serve real purposes: extending shelf life, improving texture or boosting a food’s nutritional profile. The takeaway? Read the full label, not just the buzzword. — Nikki Beckwith, M.A., RD, CDN, director of the master of arts in nutrition science program, Falk College

Carbs Are the Enemy

A lot of people think that carbohydrates make you gain weight, but in reality they are the body’s main energy source. Whole carbs like fruits, vegetables, beans and whole grains deliver fiber, vitamins and sustained energy. The real issue isn’t carbs themselves; it’s the type and quantity people reach for. — Ashley Russo-Leone, M.A., RD, CDN, CNSC, assistant director of nutrition management, Campus Dining

Your Body Needs an Annual Detox or Cleanse

A common myth is that you need to detox or do a “cleanse” at least once per year. The human body has its own detoxification crew working around the clock: the liver, kidneys, lungs, lymphatic system, colon and skin. Most healthy bodies do not need help eliminating toxins and harmful substances. They need consistent, balanced nutrition. — Ashley Russo-Leone, M.A., RD, CDN, CNSC, assistant director of nutrition management, Campus Dining

A ‘Nutritionist’ and a ‘Registered Dietitian’ Are the Same Thing

In most states, anyone can call themselves a nutritionist—no degree, no exam, no oversight required. Becoming a registered dietitian (RD) or registered dietitian nutritionist (RDN), on the other hand, requires rigorous education, supervised practice hours, a credentialing exam and ongoing continuing education. If you’re managing a health condition, navigating food allergies or fine-tuning athletic performance, that distinction matters. — Molly Morgan, RDN, CDN, CSSD, associate director of health and wellness for faculty and staff

Tips Worth Trying

Think 80/20, Not All-or-Nothing

Dietitians are not the food police. A more sustainable framework: about 80% of the foods you choose should align with your health goals and nutritional needs, leaving 20% for flexibility. Perfection isn’t the point, consistency is. — Jessica Garay, Ph.D., RDN, CSSD, CSCS, FAND, assistant professor of nutrition and food studies, Falk College

Push Back on the Protein Hype

From protein coffee foams to meat add-ons at every counter, today’s marketing makes it seem like more protein is always better. It’s important, sure, but excess calories from protein can lead to weight gain just like excess calories from anything else. Most people can meet their daily needs without the extras, and over-focusing on protein can crowd out variety and other essential nutrients. Unsure how much you actually need? A registered dietitian can help. — Nikki Beckwith,��M.A., RD, CDN, director of the master of arts in nutrition science program, Falk College

Breakfast Breaks the Fast—Literally

After a full night of sleep, your body’s energy tank is running on empty. Skipping breakfast extends that deficit and can leave you dragging well into the afternoon. It doesn’t have to be elaborate. Even a small meal with protein and complex carbs can make a noticeable difference. — Jessica Garay, Ph.D., RDN, CSSD, CSCS, FAND, assistant professor of nutrition and food studies, Falk College

Feeding Kids? Stock Smart and Let Them Play

When it comes to young eaters, two strategies go a long way. First, focus less on curating a perfect diet and more on what’s visible and convenient in the house. Kids tend to grab what they see, so keeping fruit, yogurt, nuts and whole-grain snacks at eye level—while limiting ultra-processed options—quietly shapes better habits without mealtime battles.

Second, let little ones explore. Touching, smelling, squishing, and yes, making a mess with food are legitimate steps toward acceptance. Food play is food learning, and pressuring a child to “just take a bite” often backfires.��— Maryam Yuhas, Ph.D., RD, assistant professor of nutrition and food studies, and Lynn S. Brann, Ph.D., RDN, FAND, associate professor of food and nutrition studies, Falk College

Hungry at Night? Eat. (Just Eat Smart.)

Hunger is hunger, regardless of what time the clock reads. If you’re genuinely hungry at night, eat something, ideally a reasonable portion with both carbohydrates and protein. Protein promotes fullness and helps slow the rate at which carbs hit your bloodstream, which beats the alternative of raiding the chips bag on autopilot. — Jessica Garay, Ph.D., RDN, CSSD, CSCS, FAND, assistant professor of nutrition and food studies, Falk College

The Lunar New Year—also known as Chinese New Year or the Spring Festival—marks one of the world’s most widely celebrated holidays, observed by as many as 2 billion people across Asian cultures. On Feb. 17, the Year of the Snake officially gives way to the Year of the Horse, a symbol of energy, enthusiasm and independence in the Chinese Zodiac.

Throughout the remainder of February, opportunities will be offered to celebrate this cultural milestone, giving the University community a chance to experience traditions that have been passed down for generations—from sharing meals and creating crafts to enjoying performances and exchanging red envelopes filled with blessings for the year ahead. Here is what’s planned in the weeks ahead.

Friday, Feb. 13: School of Architecture Lunar New Year Celebration

A will be held in Slocum Hall from 5 to 6:30 p.m., organized by international students in the School of Architecture and Dean Michael Speaks. The Slocum Hall atrium will be transformed into a festival-like atmosphere where students can take a break and engage in such activities as knot tying, calligraphy, fortune scratch-offs and a photo booth.

Food, chocolate coins and traditional candies, and tea with Dean Speaks will be served. A series of short presentations about East Asian culture and architecture, featuring School of Architecture faculty, is also planned to begin at 5:30 p.m.

Monday, Feb. 16: Asian American Journalists Association Celebration

The Asian American Journalists Association will hold its in 303 Newhouse 1 from 6:30 to 8:30 p.m. The evening will include fun activities, delicious food and more! All are welcome to attend.

Tuesday, Feb. 17: Lunar New Year Craft Night

The Center for International Services will host its from 5 to 7 p.m. at 310 Walnut Place. Participants can join in crafts, build community and then head to one of three dining centers for a themed dinner celebrating the Chinese New Year.

Tuesday, Feb. 17: Dining Center Dumplings

During dinner service on Feb. 17, at Sadler, Shaw and Ernie Davis Dining Centers, including vegetable, beef and vegetable, edamame, pork shumai, chicken lemongrass and chicken teriyaki flavors.

Saturday, Feb. 21: Chinese United Student and Scholar Association Spring Festival Celebration

The Chinese United Student and Scholar Association will host its from 5:30 to 9 p.m. in Goldstein Auditorium. This event is both a talent showcase and a cultural celebration, providing a platform for students to share their cultures and talents with others.

Wednesday, Feb. 25: alpha Kappa Delta Phi Red Envelope and Zodiac Craft Workshop

alpha Kappa Delta Phi will host a from 7 to 8 p.m. in Lyman Hall. Participants can learn about Lunar New Year traditions while decorating red envelopes and creating zodiac-themed crafts. The event celebrates cultural appreciation through hands-on activities and provides a welcoming space to learn, connect and express creativity. Open to all!

For Rano Dilmurodova G’26, her first American Thanksgiving didn’t happen at a family table in someone’s home. Instead, the international relations student from Uzbekistan found herself among 600 others at the International Thanksgiving Celebration, in the JMA Wireless Dome on Nov. 20, discovering what she calls “one of my most memorable moments at Syracuse.”

“It made me feel truly connected to our international community. I had the chance to meet brilliant students and experts, exchange ideas about global development and learn more about each other’s cultures,” says Dilmurodova. “It was a beautiful moment to reflect on the past year and feel grateful for all of our collective efforts and experiences.”

She’s not alone in that sentiment. For 41 years, Syracuse University’s International Thanksgiving Celebration has transformed homesickness into community for thousands of international students—a tradition believed to be unique among U.S. universities.

A Legacy of Welcome

The celebration traces back to the 1980s when the late Rev. T.E. Koshy, then the University’s Evangelical Christian chaplain, and his wife, Dr. Indira Koshy, recognized a simple need: international students missed home during the holidays.

As an international student himself, Koshy understood the challenges of being far from home and family. Today, the family’s involvement continues through their son Jay, current Evangelical Christian chaplain, and grandson Josh ’24, both serving as table hosts at the event.

This year’s event, sponsored by the and the , honored Dr. Ruth Chen, professor of practice in the College of Engineering and Computer Science, with a tribute video and ceramic bowl created by Peter Beasecker, professor in the College of Visual and Performing Arts.

Dr. Chen has overseen the International Thanksgiving Celebration and championed international students throughout her 12 years at Syracuse. Dr. Chen and Chancellor Kent Syverud will conclude their service to the University in June 2026.

“I really feel that I am home, even though I am on the other side of the earth,” says Ruohan Xu ’23, G’24, reflecting on Chen’s impact.

More Than a Meal

While Food Services served traditional turkey and fixings—including Kosher, Halal and vegetarian options—the evening also offered a spirit of community and family. Table hosts from faculty, staff and community members engaged students in conversations about both American traditions and their own cultures.

The ceremonial turkey carving by Associate Director Joe Sidoni drew eager photographers, while the Hendricks Chapel Choir performed under Professor José “Peppie” Calvar’s direction. Regina Jones of the Oneida Nation Turtle Clan delivered the Native American blessing, acknowledging the land’s original inhabitants.

Joseph Cobbinah, a linguistics master’s student from Ghana who emceed the event, had only heard about Thanksgiving from afar before experiencing it firsthand. “I realized the importance of spending quality time with loved ones and sharing warmth with friends,” he says. “I’m proud to be part of the Syracuse University Orange family.”

For longtime table hosts like Suresh and Ramani Thiagarajan, the joy comes from watching students recognize they’re valued. “They appreciate all the effort put in to make them special and acknowledge that they are a special gift to the University from various parts of the world,” Suresh says.

As international students navigate being thousands of miles from home, this uniquely Syracuse tradition proves that family isn’t just about who you’re born to—it’s also about the tables where you’re welcomed.

Thanksgiving is just around the corner. And if you’ve mustered up the resolve to cook for your friends or family for the first time, , the University’s corporate executive chef, says the key to success is making your plan for the day well in advance.

Write it down, complete with notes on all aspects of the meal, including timing for cooking items, the number of guests and whether anyone has dietary restrictions, he says.

Confidence is everything, and having a clear plan will be your anchor.

“Especially if you are hosting in a home where you only have one oven,” Leonardo says. “If you have a lot of guests, take the time to think about when you’re going to be cooking your ingredients and how you’re going to hold them, so that when it’s time for dinner, you’re able to achieve your goal.”

He recommends leaning into fan favorites, like mashed potatoes, corn or green bean casserole. Pies, he notes, are better if they’re done the day before so they have time to set.

From there, you can put your own spin on the meal with unexpected offerings.

“I come from Italian heritage, so a lot of times we’ll have lasagna too,” he says. “Don’t be afraid to get outside of that normal box.”

Overall, make sure you have your salt and pepper handy, but keep flavors, and your plan, as simple as possible.

Below, Leonardo offers more advice for cooking Thanksgiving dinner.

For community member Cindy Inserra, the University’s International Thanksgiving Celebration for first-year undergraduate students is a family event.

Inserra’s family owns Syracuse Banana, a local distributor of fresh fruits and vegetables and a longtime donor to the celebration. Her in-laws began hosting a table at the very first celebration 41 years ago. Inserra and her husband then began hosting a table years ago with their young daughter.

Now, their 3-year-old twin granddaughters are asking when they can begin hosting a table.

Inserra says the the experience has been “monumental” to her family,�� becoming their own favorite family event. Her daughter, Nicolette, made a lifelong friend while hosting a table with her grandfather many years ago, and they are still in touch.

“There is such a feeling of gratitude in teaching new students about our American Thanksgiving tradition,” Inserra says.

“I love when I get questioned about the stuffing ingredients and how the gravy goes over everything on your plate,” she adds. “By the time we get to the spray whipped cream and how that works, we are all laughing and we all feel like family. I love this tradition with my family and my SU family. It connects us in so many ways, and I am proud to be a part of this wonderful experience.”

This year’s celebration will be held on Thursday, Nov. 20, from 6 to 8 p.m. in the Miron Victory Court at the JMA Wireless Dome, with doors opening at 5:30 p.m. Email invitations have been sent to the University’s international student community; interested students must register in advance.

Started by the University in the 1980s by the late Rev. T.E. Koshy, the celebration is intended to introduce new international students to the American Thanksgiving experience. The celebration is sponsored by the and the .

“Each year, we look forward to extending the invitation to our international student community to come share a meal in gratitude and experience a traditional Thanksgiving dinner with friends old and new,” says Dr. Ruth Chen, professor of practice in the College of Engineering and Computer Science, who will co-host the celebration with the Center for International Services. “It is an important part of Syracuse University’s mission to be a university that is inclusive and welcoming to all—and this annual tradition is one example of how we meet that mission with renewed energy and enjoyment.”

The meal, provided by , is served family-style and will include such traditional Thanksgiving fare as turkey and dressing (also known as “stuffing”), cranberry sauce and pumpkin pie. Kosher and Halal turkey will be available, as well as a variety of vegetable dishes for vegans or vegetarians. Students can indicate their dietary preferences when they register. Table hosts—faculty, staff and community members—will engage attendees in conversation and answer questions about the history and traditions of Thanksgiving.

“The International Thanksgiving Celebration is such a wonderful event and definitely a personal favorite,” says Meriel Stokoe, director of events and activities at the Center for International Services. “It is so nice to see the University community come together to share the traditions of Thanksgiving with our international students, right down to how to get the whipped cream out of the can! I am very grateful to Dr. Chen for co-hosting this event with the Center for International Services.”

With questions or for more information, contact Kelley Champa at 315.443.4439 or kachampa@syr.edu.

As students, faculty and staff are welcomed back to campus for the fall semester, Campus Dining is celebrating upgrades at several of its retail locations and introducing a new, health-forward station at Ernie Davis, responding to student feedback about dietary needs and preferences and fresh and clean ingredient choices.

Zest, A Protein-Forward Dining Station, Debuts at Ernie Davis Dining Center

With a menu developed by corporate executive chef Rick Leonardo and assistant director of nutrition management Ashley Leone, Zest will offer meals rich in high-quality proteins, wholesome grains and fresh vegetables, carefully curated to provide sustained energy throughout the day. The station was rolled out on Aug. 25 and will expand throughout the semester to offer a broader range of options.

Leone is quick to emphasize that while animal proteins will be available at station, Zest is really about plant-forward proteins.

Guided by the philosophy “Fuel Well, Feel Well,” Zest will offer a rotating menu of healthy, flavorful dishes designed to nourish students in both body and mind. Every dish is made without gluten-containing ingredients. All gluten-free food is prepared using dedicated equipment and utensils, and the potential for cross-contact is minimized as much as possible.

“I hear from students all the time—they’re looking for fresh, healthy ingredients, and they are increasingly paying attention to the amount of protein in their food,” says Leone. “Zest is our response to changing food trends and student feedback, and we hope students enjoy the new recipes available at the station.”

Upgrades and Changes at Campus Cafes and Goldstein Food Hall

Several campus cafes have significantly upgraded their menu offerings. Slocum Café, located on the ground floor of Slocum Hall, now offers a full line of Boar’s Head products, including sandwiches, flatbreads and breakfast options. Otto’s Juice Box—with locations at Goldstein Food Hall, the Life Sciences Café and at the Barnes Center at The Arch—has introduced three new smoothies, again focused on offering fresh, healthy ingredients for students looking to refuel quickly between classes.

Neporent Café in Dineen Hall is now offering a full We Proudly Serve Starbucks menu, joining The Canteen in the National Veterans Resource Center at the Daniel and Gayle D’Aniello Building and the Goldstein Café and Bakery in the Goldstein Food Hall on South Campus. In addition to everyday favorites, the café will now offer a full line of seasonal beverages, Starbucks Refreshers, Frappuccinos and Nitro Cold Brew.

Visitors to Goldstein Food Hall will notice a change to their dinner options. The space where the old Tomato Wheel was located has become the campus’s second Tavola 44 location, following the successful launch of the concept in the Schine Student Center last fall. The hand-crafted pizzas are all 9.5-inch personal pies, which can be loaded with toppings of your choice.

’CUSE Cash Expands to Brooklyn Pickle on the Run

The to accept ’CUSE Cash is the much-beloved local sandwich shop, Brooklyn Pickle on the Run, which opened on Marshall Street in late August. It’s the restaurant’s fourth location in the Syracuse area.

Students, faculty and staff are encouraged to stop in, use their ’CUSE Cash, and enjoy the shop’s legendary overstuffed sandwiches, soups, salads and—of course—their pickles.

Establishing a ’CUSE Cash account is an easy and convenient way to pay at almost every point of sale on campus (and some off-campus locations). A ’CUSE Cash account can be established by any member of the University community, including faculty and staff. The funds are loaded via the or and are used via the Syracuse University I.D. card.

Visit the page on the Housing, Meal Plan and I.D. Card Services website for the most up-to-date list of locations that accept ’CUSE Cash.

Coca-Cola Products Now Available Across Campus

The biggest, boldest change on campus this summer? Probably the bright red trucks delivering Coca-Cola to every dining facility. As the University announced earlier this month, The Coca-Cola Company is now the official non-alcoholic beverage partner of the University and Syracuse University Athletics.

Coca-Cola products are now available at every Campus Dining location, including dining centers, retail cafes, convenience stores, Bistro 1926 at Drumlins Country Club and concessions stands at the JMA Wireless Dome. Members of the campus community should keep their eyes out for tastings, sales and giveaways sponsored by Coke throughout the year, as the partnership takes root across campus.

Syracuse University has signed The Coca-Cola Company as the official non-alcoholic beverage partner of the University and Syracuse University Athletics.

The agreement, which took effect on July 1, comes after a competitive year-long strategic evaluation process, led by a working group made up of representatives from Athletics, Auxiliary Services, Student Experience, the Office of Sustainability Management, the Office of the General Counsel, and Procurement and Supplier Payment.

The agreement will span 10 years, running through June 2035. A variety of Coca-Cola beverages will be featured on campus, including Coca-Cola, Coke Zero Sugar, Diet Coke, Powerade, Sprite, Fanta, Dasani, smartwater, BODYARMOR, fairlife, Gold Peak and Minute Maid.

“We are excited to partner with The Coca-Cola Company and Coca-Cola Beverages Northeast to bring Coca-Cola products to the Syracuse University community,” says Senior Vice President and Chief Operations Officer John Papazoglou. “This partnership incorporates the diverse student-centric and complex operational needs of an urban university community, which includes over 30,000 students, faculty and staff, as well as thousands of annual campus visitors.”

Along with providing products for campus events, campus dining facilities and vending machines, Coca-Cola products will be served at Syracuse Athletics events and Coca-Cola will be recognized as the exclusive non-alcoholic beverage sponsor in the JMA Wireless Dome.

“The partnership between Syracuse Athletics and Coca-Cola will elevate the gameday experience for fans,” says Athletics Director John Wildhack. “In particular, we look forward to partnering with Powerade to fuel our student-athletes on and off the playing field.”

National Ice Cream Day is coming up on Sunday, July 20, and what better way to celebrate than with a brain freeze and a sugar rush?

Armed with spoons and an unshakable sense of duty, members of the �����鶹��Ʒ team hit up at Drumlins Country Club and sampled every specialty sundae so you don’t have to—though you’ll probably want to. From the rich, chocolatey depths of the ’Cuse Brownie to the citrusy cheer of Otto the Orange or the whimsical spirit of the Unicorn Sundae, the lineup at ’Cuse Scoops proves there’s a creation for every flavor fan on campus.

Banana Pudding

“Banana pie lovers rejoice! This creation was an absolute delight, starting with the unconventional base of banana pudding ice cream and loaded with nostalgic ‘Nilla Wafers and oozing with caramel sauce. I loved every single bite!”�� — Kelly Rodoski

Chocolate-Covered Strawberry

“The chocolate-covered strawberry sundae was a super sweet treat, and it came with a surprise. I kept looking for (and spooning through to find) the expected traditional whole strawberry dipped in a hard chocolate shell—the kind sold as a specialty for Valentine’s Day and Mother’s Day gifting.

“That’s what my mind’s eye expected. Instead, the surprise was that the sundae itself was the chocolate coating—lovely chocolate hard ice cream topping tasty strawberry sauce that’s spread through the middle and bottom of the cup. It was a great combination, especially being topped with lots of fluffy whipped cream, luscious dark chocolate sundae dirt sprinkles and a cherry.” — Diane Stirling

’Cuse Brownie

“This was a flavor sensation from top to bottom, a decadent treat for the taste buds featuring large amounts of brownie pieces, chocolate fudge sauce, chocolate ice cream, whipped cream and orange and blue sprinkles. With each spoonful, the sweet, chocolate layers continued to play off each other, culminating with a surprise extra layer of fudge and brownie pieces at the bottom. Outstanding!” — John Boccacino

Otto the Orange

“I’m a huge fan of any sundae served in a plastic baseball cap, and this one did not disappoint! You can never go wrong with orange sherbet—especially on Syracuse’s campus—and the ample blue and orange sprinkles took things to another level. The fact that this creation invokes the name of my favorite mascot, Otto the Orange, was a huge bonus. I’ll order anything with Otto’s name in it.” — Jen Plummer

Peanut Butter Explosion

“The Peanut Butter Explosion sundae proves again the enduring nature of a timeless pairing. The sundae has the perfect ratio of nutty goodness and chocolate decadence: the peanut butter is front and center with the hot fudge blending perfectly around the edges of each bite. The creamy ice cream with its caramel-like gooeyness and peanut butter sauce join forces for a delightfully cool and warm spoonful. The candy pieces add just the right touch of texture to top off this sundae of pure summertime bliss.”��— Kathleen Haley

S’mores Sundae

“There’s a lot of graham cracker and marshmallow flavor, complemented nicely by the crunchy chocolate pieces and swirls of hot fudge. The freshly roasted marshmallow topper is a great addition. It’s a cool way to enjoy a campfire favorite on a hot summer day!” — CJ Munoz

Unicorn Sundae

“The ’Cuse Scoops unicorn sundae is a pretty princess birthday party—in a cup. With its pink pastel swirls and sugar cone ‘horn,’ this sundae is at the top of their Instagrammable offerings. The crunchy blue and pink candy swirled throughout added a fun element while working my way down the animated unicorn path. Surprisingly, the strawberry ice cream never came across as too sweet, belying its outward appearance. Overall, the unicorn sundae was an enchantingly fun treat for a Syracuse summer day!” —Amy Manley

Go Taste for Yourself

’Cuse Scoops is open to the public at Drumlins Country Club, 800 Nottingham Rd., Syracuse. Hours are Tuesday-Friday from 3 to 9 p.m., Saturday from 2 to 9 p.m. and Sunday from 2 to 8 p.m.

All photos by Amy Manley, senior multimedia producer, Division of Communications

As the Syracuse campus transitions into the Maymester and Summer Sessions, Campus Dining reminds students, faculty and staff remaining on campus that some of their locations remain open throughout the summer months for all of their breakfast, lunch and snacking needs. Need an iced coffee, an ice cream sundae or 12 jumbo sweet BBQ wings? There’s a spot on campus for that.

Cafes:

• Gerry’s Café in Eggers Hall is open Monday to Friday, 8 a.m. to 2 p.m.
• Moon Café in the SUNY College of Environmental Science and Forestry Moon Library is open Monday to Friday, 8 a.m. to 2 p.m.
• West Campus Starbucks at 150 Henry Street is open Monday to Friday, 7 a.m. to 2 p.m.
• Trailhead Café in the ESF Gateway Center is open Monday to Friday, 8 a.m. to 2 p.m.
• NEW this Summer! Yella’s in Newhouse’s food.com café is open Monday to Friday, 8 a.m. to 2 p.m. Yella’s offers hot breakfast sandwiches and hot and cold lunch options. There’s also a gourmet milkshake stand to satisfy your sweet tooth.

Café hours and sample menus for each location . All campus cafes accept ‘CUSE Cash, Meal Plan Dining Dollars and credit/debit cards.

Schine Dining:

• Located at the Schine Student Center, Dunkin’, CoreLife Eatery, Halal Shack and Tavola 44 are all open Monday-Friday.

. Find the sample menus of the . All Schine locations accept ‘CUSE Cash, Meal Plan Dining Dollars, and credit/debit cards.

Residential Dining

• Ernie Davis Dining Center is open seven days a week, serving all-you-care-to eat buffet-style meals. Weekday breakfast is served from 7 to 10 a.m., lunch from 11 a.m. to 3 p.m., and dinner from 4:30 to 7 p.m.

All members of the campus community, including faculty and staff, are welcome! Complete hours . Menus . Dining centers accept ’CUSE Cash, Meal Plan Dining Dollars, and credit/debit cards.

Drumlins Country Club

• : Looking for an elevated sit-down dining experience? Try Bistro 1926, just down the road at Drumlins Country Club. Offering lunch, dinner and weekend brunch, their menu features appetizers, entrees, cocktails and desserts–prepared by experienced chefs using fresh and high-quality ingredients. Reservations are recommended.
• ’Cuse Scoops: ’Cuse Scoops at Drumlins Country Club features a wide variety of delicious ice cream flavors and sundaes, including classic favorites and unique creations. ’Cuse Scoops will open for the season on Memorial Day Weekend! Keep an eye out, !

Reminder: Use Your ’CUSE Cash

Establishing a ’CUSE Cash account is an easy and convenient way to pay at almost every point of sale on campus. ’CUSE Cash is a declining balance cash account that provides access to food, goods and services on campus. A ’CUSE Cash account can be established by any member of the University community, including faculty and staff. The funds are loaded via the or and are used via the SU I.D. card.

As a bonus, using ’CUSE Cash at on-campus dining facilities provides a 10% discount on every purchase (not to be used in combination with existing discounts). Visit the page on the Housing, Meal Plan and I.D. Card Services website for the most up-to-date list of locations that accept ’CUSE Cash.

Syracuse University has been recognized as a STARS (Sustainability Tracking, Assessment and Rating System) Silver institution by the Association for the Advancement of Sustainability in Higher Education. STARS is a comprehensive rating system for colleges and universities to measure sustainability. Sustainability Management completes a STARS assessment every three years to track progress.

STARS consists of four categories: academics, engagement, operations, and planning and administration. Each section within these four categories has a set number of points and the final rating (bronze, silver, gold or platinum) is determined based on total overall score. The University earned a silver rating based on an overall score of 64.57, an improvement compared to a score of 61.55 given in 2022. The minimum overall score to reach gold is 65.

Syracuse University earned points due to an increase in sustainability-related academic courses and expanded sustainability research efforts across departments. Additional points came from conducting a 2023 sustainability culture and literacy survey for students, faculty, and staff, which helped establish a knowledge baseline and inform future initiatives. A new peer-to-peer student education program was launched to raise awareness, and the University participated in a peer review exchange of STARS reports with Florida State University. These initiatives helped increase the overall score.

Carbon Neutrality

Sustainability Management continues to work towards the University’s goal of carbon neutrality by 2032. New exterior LED lighting fixtures have been installed outside Graham Dining Hall, Flint Hall and Day Hall. New LED lighting fixtures will be installed on the first floor of Bird Library in the coming months, cutting the energy use from lighting in half.

Phase I of an energy recovery project is in its final stages at the Life Sciences Complex. The project will recover energy from exhaust air and use it to heat the incoming air. This will reduce the building’s need for steam in the heating months. Phase I will impact heating for the research wing of the building, parallel to Comstock Avenue, while the second phase will impact the teaching wing. Phase II is expected to be complete in the fall.

Plastic Reduction

The University is also in the process of drastically reducing its use of single-use plastics by the 2027-28 academic year. Food Services has done a great job swapping out plastics for alternative reusable items such as bulk condiment and coffee creamer dispensers in dining areas across campus. You can visit to view progress on the plastic reduction dashboard

In the Schine Student Center, Halal Shack, Panda Express and CoreLife Eatery have also converted to compostable cutlery and containers. Sustainability Management worked with Slice Consulting to design effective composting signage and potential solutions to the waste receptacle issues in Schine. The goal is to review these recommendations and implement updates this summer or fall.

Food Waste Audits

Sustainability Management interns hosted numerous food waste audits throughout Sadler, Ernie and Graham Dining Halls this semester. As students brought their plates up at the end of each meal, interns would ask students to separate the remaining waste into three separate bins. One was for untouched food (a full slice of pizza), one for non-edible scraps (banana peels, apple cores) and one for food scraps (half-eaten bowl of rice). Surveys were also issued to students to gain a better understanding as to why they may have had leftover food on their plate.

Sustainability Management intern Diana (Jiarong) Zou compiled the survey data and found two main reasons why students had leftover food. Food scraps accounted for the highest amount of waste, followed by non-edible scraps and untouched food. The food waste audits helped bring awareness to food waste and encouraged people to be more thoughtful when making their food selections.

Earth Month

Several events were hosted throughout the month of April for Earth Month and Earth Day. Sustainability Management partnered with the WhitmanSchool of Management for an undergraduate mixer held in the Grand Hall. Students learned about the Sustainability Management department and were given seeds to take home. On Earth Day, student interns hosted a plant propagation event on the Einhorn Family Walk. Students learned about the benefits of compost and were able to take home their own propagated plant. On Friday, April 25, a Sustainability Walking Tour was held. Attendees learned about past, future and currently underway projects to reduce greenhouse gas emissions. Check out the in the fall for the next round of events. If you happen to be around this summer, volunteer hours for Pete’s Giving Garden will also be posted on the Community Calendar.

Syracuse University Campus Dining is asking students to complete a benchmarking survey administered by the National Association of College and University Food Services (NACUFS). The survey will run through Tuesday, April 15, This is the first time Syracuse University Campus Dining has participated in this type of survey, which NACUFS administers at colleges and universities nationwide.

Students will be invited to provide feedback on any dining facilities they visit, to weigh in on the quality and availability of food, the types of food available in campus dining facilities, and what food options they would like to see on campus in the future.

The goal of this year’s survey will be to benchmark against Syracuse’s regional and ACC peers, with future surveys providing opportunities to measure growth or indicate areas to improve. Food is an essential part of the campus experience, and Campus Dining is committed to offering students fresh, nutritious options throughout their time at Syracuse.

Students are asked to keep an eye on their inboxes and take time to include their feedback so the University can continue to improve and enhance its culinary program. . When prompted to enter a code, students should enter “SU” followed by their nine-digit SUID number.

If you have any questions about the survey or Campus Dining in general, email mealtalk@syr.edu. To stay up to date with Campus Dining pop-ups, updates, and events, follow the department on Instagram @sucampusdining or TikTok @SyracuseUDining.

While many people here in the U.S. celebrated the start of a new year when the Gregorian calendar flipped from Dec. 31 to Jan. 1, as many as 2 billion people from Asian cultures around the globe will begin to observe the Lunar New Year—also known as Chinese New Year or the Spring Festival—this week.

On Jan. 29, we bid farewell to the Year of the Dragon and usher in the Year of the Snake, which, according to the Chinese Zodiac, represents harvest, spirituality and good fortune. Lunar New Year celebrations last up to 15 days and include such various customs as gathering with family, preparing traditional foods, artistic performances and the gifting of red envelopes to pass on good fortune and blessings to the younger generations.

For international students on campus looking for a taste of home or for anyone who simply wants to celebrate a new beginning based on the lunar calendar, check out the following selection of Lunar New Year events being held on campus.

Tuesday, Jan. 28—Asian American Journalists Association Celebration

The will hold a Lunar New Year Celebration in Newhouse 1 Room 303 from 6:30 to 8:30 p.m. There will be fun activities, delicious food and an amazing night planned for all!

Wednesday, Jan. 29: Food Services Pop-Up

Campus Dining centers will host pop-up events in all dining centers at dinnertime, with a build-your-own stir fry station featuring noodles, rice and extra toppings; dumplings and spring rolls.

Wednesday, Jan. 29: Newhouse International Students Association Tabling Event

The will host a tabling event in food.com, located on the second floor of Newhouse 3, from noon to 1 pm. Stop by to get your lucky red envelope and Asian treats to celebrate the Year of the Snake.

Friday, Jan. 31: School of Architecture Lunar New Year Celebration

A will be held in Slocum Hall from 5 to 7:30 p.m., organized by international students in the and Dean Michael Speaks.��Students can engage in a wide range of activities, such as knot tying, calligraphy, fortune scratch-offs, Chinese horoscopes and a photo booth. There will also be musical and vocal performances and a dancing dragon. Food, chocolate coins and traditional candies, and tea with Dean Speaks will be served.��A series of short faculty presentations on East Asian culture and architecture will begin at 5:30 p.m.

Friday, Jan. 31: Orange After Dark/Center for International Services Lunar New Year Celebration

��The campus community is invited to celebrate the Lunar New Year with Orange After Dark and the from 11 p.m. to 1 a.m. in 304 ABC Schine Student Center.��There will be a light Chinese buffet and activities, including making a Chinese lucky knot, creating PaperCut, origami, Wish Tree, chopstick bean relay race and calligraphy. Tickets can be obtained through the .

Friday, Feb. 7: Chinese United Student Association and Chinese Student and Scholars Association Chinese New Year Party

The and the will host a Chinese New Year Party at 6 p.m. in the Schine Student Center’s Goldstein Auditorium. There will be programs relating to Chinese culture, dance, martial arts and music.

Share Your Lunar New Year Photos With Us!

However you decide to celebrate—whether at the events mentioned above or elsewhere—send your photos to SU News! Email��newsphoto@syr.edu��and we’ll share a selection of Lunar New Year pictures in the weeks to come.

The University’s International Thanksgiving Celebration marked its 40th anniversary on Nov. 21 in the Schine Student Center’s Goldstein Auditorium. The beloved University tradition is believed to be the only celebration of its kind on a college campus in the United States.

The seed for today’s celebration was planted in 1965 when T.E. Koshy left his home in India and came to Syracuse to pursue a doctoral degree in the S.I. Newhouse School of Public Communications. With no family in Syracuse, no car and few resources, he found himself homesick, recalls his son, Jay Koshy.

“He was in his room one day, probably feeling a little bit lonely, and came up with an idea. God was speaking in his heart, telling him to reach out to fellow international students and be a blessing,” Koshy says.

T.E. Koshy, who later became the University’s Evangelical Christian chaplain, started serving free meals to international students, a practice that continues to this day through the Evangelical Christian chaplaincy at Hendricks Chapel, which Jay Koshy now leads.

T.E.’s wife, Dr. Indira Koshy, joined him in ministry to the campus community. They decided to start offering a free Thanksgiving meal to international students. “It was a great opportunity to provide a blessing to students, most of who had not experienced an American Thanksgiving meal and who could not go home for the holidays,” says Jay Koshy.

In the early years, the meal was offered in Rockefeller Church in the University’s eastern neighborhood. There, the Koshys and Indira’s mother, Dinah Perry, provided a sense of family and community for international students. In subsequent years, the celebration moved to campus.

The Nov. 21 celebration was sponsored by the Chancellor’s House and the Center for International Services. Dr. Ruth Chen, professor of practice in the College of Engineering and Computer Science, and Juan Tavares, director of the Center for International Services, serve as co-hosts. Stephanie Hua, an undergraduate student in the Falk College of Sport and Human Dynamics and David Ojo, a Ph.D. student in the College of Engineering and Computer Science, served as the evening’s emcees.

This year’s event was attended by more than 600 people. During dinner, table hosts—faculty, staff and community members—engaged attendees in conversation and answered questions about the history and traditions of Thanksgiving. It’s also an opportunity for those attending to learn about different cultures. Jay Koshy, who has attended every celebration since its inception, offered the invocation and served as a table host. His son, Josh Koshy ’24, also attended.

The Native American blessing was given by Regina Jones, member of the Oneida Nation Turtle Clan and retired assistant director of the University’s Native Student Program, and Neal Powless, member of the Onondaga Nation Eel Clan and University ombuds.

Food Services prepared and served traditional Thanksgiving fare: 600 pounds of turkey, 15 gallons of gravy, 250 pounds of mashed potatoes, 200 pounds of corn and 135 pies. Kosher and Halal turkey and vegetarian options were also served. Vendors from the greater Syracuse area donated the food, linens and table decorations.

A highlight of the evening was the ceremonial carving of the turkey on the Goldstein Auditorium stage. Students, with camera phones in hand, eagerly crowded around Associate Director of Drumlins Food and Beverage Joe Sidoni as he carved the turkey.

A musical performance was given by Ania Kapplani, Catherine Cosenza and Kai Wong, jazz and commercial music studies students in the Setnor College of Music in the College of Visual and Performing Arts. The evening closed with a benediction by Christian Protestant Chaplain Devon Bartholomew.

“It was my honor to co-host the 40th Annual International Thanksgiving Celebration,” says Tavares. “I really enjoyed sharing this time at the table with nine students from different countries. I am especially grateful for the Chancellor and Dr. Chen’s continued support of this tradition.”

Tula Goenka, professor of television, radio and film in the Newhouse School, attended the first dinner 40 years ago. She was an international student studying for a master’s degree in the Newhouse School. She attended with her housemate, who was also an international student.

After years as a filmmaker, Goenka returned to the Newhouse School to teach. She has served as a table host at the celebration for many years. As the Newhouse Dean’s Leadership Fellow, one of her charges is outreach to international students.

“When I realized it had been 40 years since that first dinner, it was a full-circle Thanksgiving for me. I have been fortunate to not only teach hundreds of students over the years, but also help create a sense of belonging,” she says.

Jedidiah Koubiessi, a first-year student from Monrovia, Liberia, attended for the first time. This was her first experience with the traditional American Thanksgiving.

“It was a good way to bond and celebrate together,” she says. “Thanksgiving as a whole is very meaningful to me, as it is always good to reflect and see how far I have come, and be thankful for my journey so far.”

Jay Koshy says his parents, who have both passed away, would be proud to see the tradition that they established and nurtured continues to flourish today. “They would be thrilled that it is continuing and would be thrilled to see the care they have for their international students during Thanksgiving,” he says. “I am so thankful to Dr. Chen and Chancellor Syverud and to all who are involved. I know international students are thankful and blessed to be able to experience this.”

Many campus facilities will be closed or operate at reduced hours this Thanksgiving break (Nov. 24-Dec. 1). For students who are remaining in Syracuse over break, we’ve compiled relevant information from campus partners about the hours of operation for certain student services on campus. Read on to learn more, and while you’re here, check out this companion guide detailing the activities happening in Central New York over break.

Transportation

has announced reduced campus shuttle services during the Thanksgiving break.��Safety escort services are available from 8 p.m.-6 a.m. from Nov. 23-Dec. 1 by using the .

For those students looking for help reaching their destinations over the break, Student Engagement provides roundtrip buses to select cities on the East Coast. The cities include: New York City; Boston, Massachusetts; Washington, D.C.; White Plains, New York; Philadelphia, Pennsylvania; and Rockaway, New Jersey. Bus tickets are $110 and seats are still available. Visit the for more information.

The University also provides complimentary roundtrip transportation to the Syracuse Hancock International Airport and the Regional Transportation Center (for buses and trains). Buses will run from 9 a.m. to 9 p.m. on Friday, Nov. 22, with pickup from Goldstein Student Center (South Campus), College Place and the Brewster/Boland/Brockway Complex. On Sunday, Dec. 1, buses will provide return transportation from the Syracuse Airport/Regional Transportation Center from 9 a.m. to 9 p.m.

Campus Dining

Many campus dining options will be closed or operate at limited hours over the break.��To see the hours of operation for all locations, ��. Here are some options for where to eat on campus each day.

• Saturday, Nov. 23
  • Sadler Dining Center, 10 a.m.-7 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Sunday, Nov. 24
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Monday, Nov. 25
  • Dunkin’, 8 a.m.-2 p.m.
  • Gerry’s Café, 8 a.m.-3 p.m.
  • Life Sciences Café, 8 a.m.-3 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
  • Halal Shack, 11 a.m.-3 p.m.
  • Tavola 44, 11 a.m.-3 p.m.
• Tuesday, Nov. 26
  • Dunkin’, 8 a.m.-2 p.m.
  • Gerry’s Café, 8 a.m.-3 p.m.
  • Life Sciences Café, 8 a.m.-3 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
  • Halal Shack, 11 a.m.-3 p.m.
  • Tavola 44, 11 a.m.-3 p.m.
• Wednesday, Nov. 27
  • Dunkin’, 8 a.m.-2 p.m.
  • Gerry’s Café, 8 a.m.-3 p.m.
  • Life Sciences Café, 8 a.m.-3 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
  • Halal Shack, 11 a.m.-3 p.m.
  • Tavola 44, 11 a.m.-3 p.m.
• Thursday, Nov. 28
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Friday, Nov. 29
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Saturday, Nov. 30
  • Sadler Dining Center, 10 a.m.-7 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Sunday, Dec. 1
  • Brockway Dining Center, Ernie Davis Dining Center, Graham Dining Center, Orange Dining Center, Sadler Dining Center and Shaw Dining Center, all open standard hours.
  • Starbucks (West Campus), 7 a.m.-3 p.m.
  • Dunkin’, 8 a.m.-2 p.m.
  • Greens and Grains, noon-11 p.m.
  • Otto’s Juice Box (Goldstein), noon-11 p.m.
  • Starbucks (Goldstein), noon-8 p.m.
  • CoreLife Eatery, 1-7 p.m.
  • Halal Shack, 1-7 p.m.
  • Original Orange, 4-11 p.m.
  • Southbound, 4-11 p.m.
  • Tomato Wheel, 4-11 p.m.

Barnes Center at The Arch

Barnes Center at The Arch hours for health care, mental health, recreation and other facilities over Thanksgiving break are available on the��.

Reminder: Call 315.443.8000 for 24-Hour Support

Students experiencing a mental health crisis, seeking support for sexual assault or relationship violence, or needing urgent medical consultation can receive free, confidential services 24 hours a day, seven days a week, by calling 315.443.8000. Routine consultations should hold until the next business day.

Libraries

The hours for Syracuse University Libraries facilities are as follows:

• Saturday, Nov. 23
  • Bird Library, 10 a.m.-6 p.m.
• Sunday, Nov. 24
  • Bird Library, noon-8 p.m.
• Monday, Nov. 25
  • Bird Library, 8 a.m.-8 p.m.
  • Carnegie Library, 8 a.m.-5 p.m.
  • Law Library, 8 a.m.-5 p.m.
  • King + King Architecture Library, 9 a.m.-5 p.m.
• Tuesday, Nov. 26
  • Bird Library, 8 a.m.-8 p.m.
  • Carnegie Library, 8 a.m.-5 p.m.
  • Law Library, 8 a.m.-5 p.m
  • King + King Architecture Library, 9 a.m.-5 p.m.
• Wednesday, Nov. 27
  • Bird Library, 8 a.m.-6 p.m.
  • Carnegie Library, 8 a.m.-5 p.m.
  • Law Library, 8 a.m.-5 p.m.
• Thursday, Nov. 28-Friday, Nov. 29
  • No libraries open
• Saturday, Nov. 30
  • Bird Library, 10 a.m.-6 p.m.
• Sunday, Dec. 1
  • Bird Library, opens at 10 a.m.
  • Carnegie Library, noon-8 p.m.

Department of Public Safety

The Department of Public Safety is available to the campus community 24 hours a day, 365 days a year. The department can be reached at 315.443.2224 or by dialing 711 from any campus phone.

This story was written by Student Experience communications intern Chloe Langerman ’25, S.I. Newhouse School of Public Communications.