Courtesy of Nick Bayer '00.

More than Coffee: An Interview with Saxbys Founder, Nick Bayer ’00

Cornell has a special relationship with coffee. Nick Bayer ’00 is the founder and CEO of Saxbys, a hospitality and coffee company that opened in 2005. Saxbys is no regular cafe; alongside creative drinks and delicious food, they also have a mission to “Make Life Better” and change the communities they serve. I spoke with Bayer to learn more about Saxbys’ unique business model and his time at Cornell.

Benjamin Velani / Sun Staff Writer

Understanding Ithaca’s Thai Scene: Taste of Thai vs. Thai Basil

Ask anyone for a recommendation on where to eat good Thai food in Ithaca and you will most likely get one of two answers: Taste of Thai or Thai Basil. Both restaurants are down in the Commons and very popular, but which one has better food? I went down to find out.

Sarah Austin / Sun Staff Writer

The Cornell Way to Latke

With the first snow of the season comes the thoughts of Christmas. With Christmas comes eggnog, gingerbread cookies and yule logs. This year, we don’t just get one holiday on December 25th, but we get Hanukkah, too: the Jewish Festival of Lights. In addition to Christmas trees and string lights illuminating the windows of households all around the world, there will be hanukiot, the traditional lamps lit on every night of Hanukkah in the window sills as well. Christmas may have monopolized the flavor game with peppermint and gingerbread, but add something new to your holiday palate: a Hanukkah latke.

Bakery items at Libe Cafe on February 7th, 2019. (Boris Tsang / Sun Photography Editor)

Dining Department’s Food Hacks for Finals Season

As finals season looms ever closer and students turn to caffeine and (questionably healthy) snacks to keep them fueled on their midday-turned-midnight study grinds, The Sun’s dining department writers have compiled some of their favorite snacks and hacks to help you stay alert and still somewhat healthy through whatever final may come your way. Good luck Cornellians!

Dominic Law / Sun Staff Writer

Franny’s: A Quiet Surprise

Franny’s food truck is a campus eatery located behind Sibley Hall. Being a non-traditional campus eatery, many may argue against Franny’s quality of food and service as compared to other dining options on campus. In any case, Franny’s is certainly the least well-known dining option on campus. First and foremost, a trip to Franny’s requires a long walk from main campus. Furthermore, Franny’s lacks covered seating, an off-putting concern during the cold winter season. With such stiff competition among dining eateries across campus, it is difficult to understand why one would choose to eat at Franny’s.

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Shabbat Dinner: Cornell Edition

Around 6:30 p.m. on a Friday, if you walk past 102 Willard Way, you’ll see a group of men with thick beards armed with Kippahs and prayer books. At this time, they’re deep in focus, unified in prayer, speaking the Hebrew words that welcome in the Shabbat — the holiest day of the week. Around the world, thousands of synagogues join. Walk past the same building an hour later, and the sights and sounds of 102 Willard Way will be those you can’t find in synagogues anywhere else. Friday night Shabbat dinner is a culinary and cultural spectacle only the Chabad at Cornell can do.

Jordan Roth / Sun Contributor

’Tis the Season for Vegan Gingerbread

With the holidays fast approaching, it’s easy to get bombarded by the best things of the season: snow, Hallmark original movies and of course, holiday baking. As a vegan, holiday baking is a little bit difficult to partake in, as fruitcake and peppermint bark aren’t the most vegan-friendly treats. So, this year, I decided to take matters into my own hands and bake a vegan creation anyone would want to eat. What’s on the menu? The one treat the holidays aren’t complete without: gingerbread cookies.

Sofia Siciliani / Sun Contributor

Thanksgiving, I Only Have “Pies” For You

With Thanksgiving just around the corner, what better way to celebrate the holidays than with a delicious, mouth-watering apple pie? To prepare for this feast, instead of wrapping your head around how to carve a turkey, follow these basic steps to create an apple pie that will certainly not disappoint. This recipe was adapted from my dear family friend, Maggie, who is a modern Betty Crocker. Each year when my family and I visit her beautiful summer house in Long Beach Island, I always look forward to making this pie with her.

Sanjana Kaicker / Sun Contributor

Going Against the Grain with Bread Club

Roughly every other Wednesday at 5 p.m., a dozen or so Cornellians gather in 158 Stocking Hall. This room, however, isn’t your ordinary lecture hall. It’s a fully decked-out kitchen supplied with baking tools from loaf pans to whisks and furnished with four ovens. Every two weeks, Bread Club meets to bake a new type of bread from scratch.

Friendsgiving 2019 (Murali Saravanan / Sun Staff Writer)

How to Throw a Dinner Party: A Guide for the College Student

A few days ago, Pallavi Kenkare ’20 wrote an opinion piece in The Sun about dinner parties, which can be summarized easily with just one of its sentences: “Between the ages of 18 and 22, do not invite anyone over to dinner.” To be completely honest with you, reading Pallavi’s claim that this was the only message to be taken away from her failed attempt made me incredibly sad. Some of my fondest memories here at Cornell are dinner parties that my friends or I have thrown.