Thursday, February 2, 2023

Cuisine

THE INSIDE SCOOP

THE INSIDE SCOOP

Twins roll out sweet business “We all scream for ice cream” has a whole new meaning for Southern students Brandon Foligno and Benjamin Foligno. In 2021, the twins, both sophomores majoring in business administration, created their own ice cream truck called Seaside Creamery.   “We go to the beach a lot. The other ice cream trucks are always prepackaged,...

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Vegetarian and Veganism

Stigmatization surrounding vegan or vegetarian lifestyles has been surfacing since they began, but students across campus crush these stereotypes in the name of compassion and health.  Veganism is the practice of not eating or using any animal products, and for graphic design major Iliana Cusack-Mercedez, a junior, it is a personal responsibility to be vegan.  “I went vegan...

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It’s not Pizza, It’s Apizza!

It’s not Pizza, It’s Apizza!

By Victoria Bresnahan and August Pelliccio The aroma of San Marzano tomatoes lifting from steaming red sauce accompanies the crunch of the crisp, just slightly charred crust, as the slice departs from a customer’s mouth, pulling a trail of mozzarella behind it. Each bite is a symphony of flavors, an amalgam of textures and sensations. Heat radiates from...

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About Crescent

Crescent magazine highlights the issues that impact students at Southern Connecticut State University in New Haven, Conn.

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