The Faculty Student Association (FSA) hosted its annual Thanksgiving Day meal on November 23 from 11 am to 2 pm. All were invited to enjoy a traditional Thanksgiving meal with the trimmings in the Student Activities Center Food Court. This was the inaugural year in which the dining area was set up as a restaurant, providing students with a homestyle-like experience.
CulinArt, Stony Brook’s foodservice provider, prepared a special menu that included mashed sweet potatoes, country stuffing, yams, sautéed green beans, quinoa stuffed acorn squash, seasonal vegetables, dinner rolls, and of course, hand-carved roasted turkey. Apple cider was also served, and desserts included the traditional apple and pumpkin pies.
“Not everyone is able to be with their friends and families during the holiday season, so it was important to us as a community to provide everyone who wanted to participate with a traditional meal,” said Nadeem Siddiqui, Executive Direction of the FSA. “With a turnout of approximately 250, it was a terrific success.”
Several university administrators and their families attended the dinner and helped serve the students, including Matthew Whelan, Vice President for Strategic Initiatives and Interim Vice President for Student Affairs, and Jeff Barnett, Interim Associate Dean of Students.
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