Foreword by Silvia Mejía, director of Spanish language programs.

The recipes gathered in this celebration of Hispanic Heritage Month read like stories. Rather than emphasizing exact quantities or the appearance of the final dish, these tales revel in the process, in the ways that, through preparing and sharing meals, we bond with people, places, and cultures; we grow; and we create memories forever tied to a particular texture, aroma, or taste. Some of these stories are epic accounts of elaborate holiday dishes that demand, quite literally, an assembly line of family and friends, several days of preparation, and children darting in and out of the kitchen, chasing chickens or each other. Others, by contrast, turn the making of an everyday staple into a meditation on food as a vessel of connection, identity, and belonging. Taken together, they remind us that some recipes are not just a list of instructions, but a path that brings us home, no matter where we are.

Arepas panameñas | Shared by Claire Ziamandanis, linguist.

This recipe is from my dear friend, Aurea Torrijos, in our day known as “Baby.” She was the youngest sibling of Omar Torrijos, who wrestled the Panama Canal back from the U.S.

Baby, at 60 years old, after a long career as an actress, decided to enroll in the graduate program in Madrid, OFINES, linguistics and literature taught in weekly conferencias, [or conferences,] by some of the greatest thinkers of the time.

Baby came over to our apartment one day for the midday meal and taught us how to make arepas. She was not afraid to take on anything new in life. She is still alive now, too, showing up often in one of her daughter’s Facebook posts. Every time I have a warm arepa it brings me back to that kitchen, the laughs as we worked together, with a nice glass of Rioja on the side.

 The recipe:

• Refined, precooked corn meal flour.
• Equal portions of corn meal flour and water.
• Boil the water.
• Add the water little by little to the corn meal flour, mixing as you go.
• Add thin-sliced or shredded cheese and some butter.
• Knead till mixed well.
• Fry in oil.

Arroz con gandules, pernil, ensalada de papa, arroz con dulce y coquito | Shared by Irene Oramas Sosa, bilingual multimedia technologist.

A Taste of Tradition: Christmas at My Grandparents’ Table

When I was little, I lived with my mom, my sister, and my mom’s parents. Every Christmas, our home was transformed by the different aromas that would fill every corner of the house, and the kitchen was always alive with energy. I remember that at 6 a.m. my step-grandfather would gather all the ingredients for the pork seasoning. Meanwhile, my grandmother would prepare the arroz con gandules (she used to soak the gandules my sister and I gathered from the patio in water), arroz con dulce (she would soak the rice grain overnight), the ensalada de papa, and the coquito drink.

It is a memory I will never forget, because all of us had to wake up early to help around the house, either by cleaning… or cleaning! Once the meal was ready (not lunch, but dinner at 5 p.m.) you could hear the rhythms of the “seis chorreao” and “trova” music that my grandpa used to like. They would sound in the background of our family gatherings when playing dominoes, while my sister, cousins, and I ran through the house in our holiday clothes playing hide-and-seek until we were breathless and reluctant to let the night end.

Looking back, I realize that my grandparents gave us more than a meal—they gave us a legacy. A reminder of the importance of family, tradition, and culture. So, for me, these dishes will always be more than food. They are a tradition that I continue to practice every holiday. With the exception of the pork—I do rotisserie chicken!

The recipes:

Arroz con Gandules (Rice with Pigeon Peas)

• 2 cups medium-grain rice
• 1 can (15 oz) gandules (pigeon peas), drained
• 3 tbsp sofrito y recaito
• 2 tbsp tomato sauce
• 2 tbsp corn oil
• 2 cups chicken broth (or water)
• 1 packet sazón with azafrán
• 1–2 tbsp olives, optional
• Salt to taste

Heat oil in a caldero, or deep pot. Add sofrito, tomato sauce, sazón, and olives, cooking until fragrant. Stir in gandules and rice, coating well. Add broth, stir, and bring to a boil. Reduce heat, cover, and cook until rice is tender (about 25–30 minutes). Fluff with a fork before serving.

Ensalada de Papa Puertorriqueña (Puerto Rican Potato Salad)

• 5 medium potatoes, peeled and cubed
• 3 hard-boiled eggs, chopped
• 1 medium apple (red or green), peeled and diced
• ½ cup mayonnaise
• 1 cup of diced Spam
• 2 tbsp diced red bell pepper (the one in the glass containers that has juice from the pepper)
• Salt to taste

Boil potatoes with salt to taste until fork-tender, then drain and cool slightly. In a large bowl, mix mayonnaise, Spam, and bell peppers in their juice. Fold in potatoes, eggs, and apples gently until well-combined. Chill before serving.

Coquito (Nonalcoholic Puerto Rican Eggnog Drink)

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 can (15 oz) cream of coconut
• 1 can of coconut milk
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of nutmeg
• ½ tsp cloves
• 3–4 star anise

Prepare a tea of star anise, cloves, and cinnamon. Once it’s ready, with a brownish color, let it chill. Blend all other ingredients until smooth.  Then add the tea to the blend. Chill for at least 2 hours before serving. Shake well and serve in small glasses. Garnish with cinnamon on top.

Arroz con Dulce (Sweet Rice)

Ingredients

• 1 cup medium-grain rice (soaked overnight)
• 1 can coconut milk
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 stick cinnamon, 4–6 cloves
• ½ cup raisins (soaked in water 4 hours before)
• Pinch salt, ground cinnamon to garnish
• 3-4 star anise

Prepare the same tea from the coquito drink. While heating the coconut milk, evaporated milk, and condensed milk, strain the tea and add it to the mixture. When the mixture is boiling, add the rice and the pinch of salt over medium-low heat, stirring until the rice is tender and creamy (approximately 30 min). Then, add the raisins and cook in low heat for 10 minutes. Sprinkle with cinnamon and serve warm or chilled.

Holiday chicken-chasing | Shared by Carlos Aleman, bilingual student accounts coordinator.

Apparently, Irene [Oramas Sosa] and I eat the same meals during the holidays. I don’t cook much, so thank you for including some of the recipes here, Irene.  I do eat a bit of pernil, but not so much.  I do also eat arroz con gandules, ensalada de papa, arroz con dulce y coquito. The coquito is my favorite, for sure.

I remember my mother and eldest sister starting to get everything ready for cooking early in the morning. It was 5 a.m. and everyone took on a different task, so that by dinner time, everything was ready. 

I never took part in the cooking; I was too busy running around outside the house trying to catch one of our chickens.  We had a lot of chickens running around and a gallo, or rooster, as well. Some of my uncles knew how to play some instruments, including the cuatro, [the national instrument of Puerto Rico,] and we always gathered around them so they could play and entertain us with their awesome rhymes. I lived with both my parents and my two sisters.  My grandparents lived across the street.

Ceviche de Pescado Jipijapa (Ecuadorian Fish Ceviche, Jipijapa style) | Shared by Claudia Lovegrove, assistant professor for the Spanish BBA

A recipe for when I am feeling homesick.

It’s not unusual to find fish ceviche on the table during the weekend in any Ecuadorian household. Since I’m from Manta (a coastal city known for having some of the freshest fish in the country), it’s a must in our kitchen. Fresh, vibrant, and full of flavor, ceviche is perfect for sharing with family and friends.

Here’s how  we make it at home, where we like to add our own twist to everything. And yes, that usually includes peanuts.

The recipe:

Ingredients:

• 1 pound of mahi-mahi, cut into small cubes
• Juice of 10 to 12 limes
• Salt to taste

Toppings:

• 1 red onion, thinly sliced
• 1 tomato in cubes
• Avocado in cubes
• A handful of chopped cilantro
• Ketchup
• Yellow mustard
• Ground roasted peanuts or natural peanut butter for making it Jipijapa style
• Chifles (thin green plantain chips)

Preparation:

1. Place the mahi-mahi in a bowl with the lime juice and a pinch of salt. Let it marinate for at least an hour, until the fish turns opaque and firm. I usually cut the mahi-mahi in cubes while it is still frozen, that makes it easier. 
2. Add the toppings. Mix gently and adjust salt to taste. When it comes to adding mustard and ketchup, I don’t really measure. I usually draw a smiley face with the yellow mustard and a circle with the ketchup right on top of the ceviche. That’s how I know I’ve added just the right amount. It might not be exact, but it always turns out delicious.
3. There are many places in Manabí where, for a more traditional touch, people blend a bit of the ceviche juice with ground peanuts or natural peanut butter, then mix it back into the ceviche. This adds a creamy, savory flavor—just make sure the peanut butter contains only peanuts and no sugar, or it will make the ceviche taste sweet.

Chifles (green plantain chips)

Ingredients:

• 2 green plantains
• Oil for frying
• Salt

Preparation:

1. Peel the plantains and slice them very thinly using a sharp knife or mandoline.
2. Heat the oil in a pan and fry the plantain slices in small batches until golden and crispy.
3. Remove and drain on paper towels. Add salt while they’re still hot.

Chifles are the perfect crunchy companion to ceviche. Serve them on the side or crumble a few into the bowl if you like texture.

Pair your ceviche with an ice-cold Coca-Cola or a cold beer, whichever you prefer. It’s the kind of simple pleasure that makes weekends in Ecuador feel just right.

Pasteles | Shared by Maria Vega, bilingual student success coordinator.

If there’s one dish that captures the spirit of Puerto Rican Christmas, it’s pasteles. Along with music, dancing, and dominoes, pasteles are a holiday essential. They aren’t just food—they’re tradition, family, and culture wrapped in a banana leaf.

Making them is an event. Families and friends gather and everyone has a role: peeling guineos verdes (green bananas), grating yautía (taro), seasoning the pork, or tying up the pasteles with string. It’s time-consuming and messy, but it’s also a great time with family. At Christmas, New Year’s, and Día de Reyes, families make them in bulk, freezing extras to share whenever loved ones stop by. Each one is a gift of effort, patience, and pride.

Pasteles symbolize abundance and togetherness, reflecting the blend of Taíno, African, and Spanish influences that shape Puerto Rican food and identity. For me, sharing this recipe isn’t just about food. It’s about inviting you into the heart of Puerto Rican tradition, the joy of Christmas gatherings, and the pride we feel in passing down these recipes from generation to generation.

The recipe:

Ingredients

Masa (batter):

• 5 lbs white taro root (yautía blanca) – peeled
• 5 lbs Puerto Rican pumpkin or kabocha squash (calabaza) – peeled
• 40 green bananas (guineos verdes) – peeled
• 2 green plantains – peeled
• 2 cups annatto-infused oil (aceite con achiote)
• 5 cups pork broth (caldo de cerdo) – may not need all of it
• Salt to taste

Pork filling:

• 2–3 lbs pork shoulder (pernil) – cut into small cubes
• ½ cup sofrito (onion, pepper, garlic, cilantro, culantro blend)
• 1 cup tomato sauce
• 6-8 white potatoes – cut into small cubes
• 1 packet sazón with annatto
• 1 tbsp oregano
• 1 large onion – chopped
• 1 green bell pepper – chopped
• 3 cloves garlic – minced
• ½ cup olives – sliced
• 2 tbsp capers (alcaparras)
• 2 tbsp olive oil
• Salt and pepper to taste

Wrapping:

• Banana leaves (hojas de guineo) – softened and cut into 12-by-12-inch squares or parchment paper
• Kitchen string

Directions

1. Make the pork filling:
   • Heat olive oil in a pot and sauté onion, pepper, garlic, and sofrito.
   • Add pork, sazón, oregano, salt, and pepper. Brown well.
   • Boil potatoes, add salt to taste.
   • Stir in tomato sauce, olives, potatoes, to meat. Cover and simmer until the pork is tender and sauce thickens.
2. Prepare the masa:
   • Grate bananas, plantains, yautía, and calabaza with a grater or food processor.
   • Mix everything together in a large bowl until smooth.
   • Add achiote oil, pork broth, and salt. Adjust until the masa is moist but firm, like a heavy batter.
3. Prepare the banana leaves:
   • Pass each leaf quickly over an open flame or hot skillet to soften.
   • Brush with achiote oil. Place each leaf on top of parchment or foil to make folding easier.
4. Assemble pasteles:
   • Spread 2–3 tbsp of masa in the center of the leaf or parchment paper.
   • Add 1–2 tbsp of pork filling. Cover with another spoonful of masa.
   • Fold tightly into a rectangle and tie with string.
5. Cook:
   • Bring a large pot of salted water to a boil.
   • Add pasteles in batches and boil for about 1 hour.
   • Drain and serve hot.

Pupusas Revueltas | Shared by Lyanne Garcia-Boswell, bilingual IT support specialist.

Here’s a recipe for pupusas revueltas! I, like many of my relatives, love to cook. I also don’t write recipes down, even though I should… So, I nabbed one from a Salvi [or Salvadoran] abuelita (grandmother) that looks really similar to what I do! They are a Salvadoran classic. Any time I leave my rural New York area, I’m instantly on the hunt for some pupusas. Mixtas, con loroco, con ayote, etc.

Pupusas are something I don’t think I’ve ever not known how to make. I remember being five or six years old in the kitchen with my aunts, and being made to assemble the masa, [the dough] and form the little balls to be stuffed (the “easy” technique to stuff). Eventually, I graduated to actually stuffing the balls of masa and forming the pupusas themselves.

It could be Christmas Eve, New Years, or any given Sunday, pupusas were being made in an assembly line to feed anyone who was around. They are also very easily adjustable for a variety of dietary needs—gluten free, vegetarian, dairy free, etc., so they tend to be a favorite of mine to serve when I’m hosting a large group!

The recipe:

Ingredients (makes 18 pupusas)

Curtido:

• ½ head green cabbage, cored and shredded
• 1 small white onion, sliced
• 2 medium carrots, grated
• 4 cups boiling water
• 1 cup distilled white vinegar
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt

Chicharrón:

• 1 teaspoon vegetable oil

• 1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
• 1 teaspoon salt
• 1 medium tomato, diced
• ½ green bell pepper, diced
• 1 small white onion, diced

Pupusa Dough:

• 4 cups masa harina (flour)
• 2 teaspoons salt
• 3 cups cold water

Filling:

• 1 cup grated mozzarella cheese (not the pre-shredded kind)
• 1 cup refried beans, cooked
• 1 tablespoon vegetable oil, for frying

Preparation

1. Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
2. In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container.
3. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.

4. Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
5. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.

6. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
7. Fill a small bowl with water and a bit of oil and set near your workstation. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
8. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
9. Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
10. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
11. Serve the pupusas with curtido. Enjoy!

Pastelón de Carne | Shared by Stephanie Santos-Nieves, administrative assistant for the Office of Alumni Engagement.

Pastelón de plátano maduro always takes me back to my abuela’s kitchen. She doesn’t need a holiday to make it feel like one—pastelón is her signature dish, and for us, it’s always a celebration. Her version was layered like lasagna, sweet from ripe plantains. I usually add some cream cheese to enjoy its melted texture throughout the dish. Serve it with white rice, and enjoy every bite.

The recipe:

Ingredients

• 6 ripe plantains (yellow, but firm)
• 1 lb ground beef
• 1 medium onion, chopped
• 1 green or red bell pepper, chopped
• 2 garlic cloves, crushed
• 1 cup tomato sauce
• 2 tbsp sofrito
• 4 large eggs, beaten
• 2 cups of shredded cheese (mozzarella, cheddar, and or any good melting cheese)
• Vegetable oil for frying
• Salt, pepper, and adobo to taste

Instructions

1. Prepare the plantains: Peel the ripe plantains and slice them. Fry them in hot oil until golden, but not too crispy. Remove and place them on paper towels to absorb excess oil.
2. Cook the meat filling: In a large skillet, sauté the onion, garlic, and bell pepper until tender. Add the ground beef and cook until browned. Stir in the tomato sauce and sofrito. Season with salt, pepper, and seasoning to taste. Cook over medium heat for about 10 minutes, or until the mixture is well cooked and thickened.

Tortilla Española (Spanish tortilla) | Shared by Melissa Fiori, digital accessibility instructional designer.

La tortilla española isn’t just any dish. It’s a connection to a time, to places, and to people that took me in and nurtured my bilingualism. The ingredients are so simple—potatoes, eggs, onions, olive oil, and salt, but the memories and sense of connection and comfort it offers feels bigger than that. From the versions my host family prepared in León, to the late-night bocadillos, or bites, de tortilla that I had in Madrid, to the version that I now make for my friends and family, the tortilla represents togetherness. It is a slice of Spain itself, a piece of home, and a reminder that the simplest things often carry the deepest meaning.

The recipe:

• Blanch about 5-6 peeled potatoes in salted, boiling water (about 10 minutes).
• While the potatoes are blanching, cook a small, chopped onion on low heat until clear (or caramelized, depending on your preference).
• Cut the potatoes into chunks or slices and combine with the onions in a pot of olive oil.
• Bring to a simmer, stirring off and on, until the potatoes are cooked through.
• Remove from the olive oil and let cool.
• Once cooled, add 2 beaten eggs and some salt to the potato and onion mixture.
• In a round pan, put in the mixture and heat through, flipping once or twice to be sure the eggs cook through. Enjoy!

Pollo Guisado (Chicken Stew) | Shared by George Lopez, assistant director of Opportunity Programs.

I recently learned the term “no sabo kid“ from one of my Latino students, and it stopped me in my tracks. The phrase refers to second- or third-generation Latinos who didn’t grow up speaking Spanish fluently. It comes from the incorrect “no sabo” instead of “no sé” (“I don’t know”), and while it’s often used playfully—or sometimes critically—it perfectly named something I’ve carried my whole life: the tension of being deeply Puerto Rican, yet unable to fully access my culture through language.

I remember visiting Puerto Rico at 14, surrounded by cousins, aunts, and uncles I couldn’t speak to. And yet, I was wrapped in this incredible embrace that made the connection undeniable. It was almost nonsensical how deeply I felt tied to them despite the barrier, and it gave me what I jokingly call a kind of delusional optimism—a belief that we can always find ways to build connection, even across seemingly impossible roadblocks.

Food became my bridge. In my adulthood I learned to make pollo guisado—Puerto Rican chicken stew—not just because it’s delicious, but because it carries the same hope. When I cook it, I’m transported back to my grandmother’s kitchen, her hands guiding mine even though she’s no longer here. Much of my family has passed on, but in the steam rising from the pot and the aroma filling my kitchen, they are present again. Every layer of sofrito, every slow simmer, is its own act of remembrance and connection.

It’s also sneakily healthy—balanced carbs, good fats, and protein. My millennial twist is using organic sofrito, sazón, adobo, and bone broth. I can almost hear my grandmother yelling at me for wasting money, but in my own way, it’s how I honor both tradition and my current values. More than feeding my body, though, this dish grounds me. The ritual of making it creates an anchor in a world where I’ve often had to navigate connection beyond words.

For me, pollo guisado isn’t just a stew—it’s history, identity, and resilience in a pot. It’s proof that love and memory can be shared one meal at a time, even when language falls short.

Ingredients

• 2 lbs chicken thighs (skin removed)
• Sazón, Adobo, salt, black pepper, onion, garlic, and cumin (until the spirits say so)
• 1–2 tbsp olive oil (or preferred cooking oil)
• 1 cup mirepoix mix (onion, carrot, celery – pre-cut is fine)
• 1–2 cups fajita-style vegetable mix (pre-cut bell peppers and onions)
• 1 tbsp crushed garlic
• 2 tsp tomato paste (or adjust to taste)
• 2 tbsp sofrito (homemade or store-bought)
• 4 cups organic bone broth
• 1 tsp Better Than Bouillon (chicken flavor)
• 1–2 bay leaves
• 2–3 medium sweet potatoes, or 2 cups butternut squash (peeled and cubed)

• 2025

  • December
    • Meet College of Health and Human Services Dean Carol DeNysschen
    • Five-Minute Feature: Darryl Dangerfield, Winter 2025 Graduate
    • Empire State University Foundation Acquires Historic Clarke House in Saratoga Springs 
    • Empire State University Honors Class of 2025 Winter Graduates in Albany Ceremonies 
    • Behind the Scenes with the Office of the Registrar
    • Empire State University Students Inducted Into Alpha Sigma Lambda Honor Society 
    • Five-Minute Feature: Johanna Correa-Berry, Winter 2025 Graduate
    • Meet Empire State University’s Winter 2025 Student Commencement Speakers 
  • November
    • A Deep Dive with Desiree Drindak, Director of Veteran and Military Resource Center
    • SUNY Empire Spotlight: November 2025
    • Empire State University’s Veteran and Military Resource Center Honors Student Veterans During Veteran and Military Families Month 
    • Empire State University to Offer Scholarship for Firefighters 
    • Five-Minute Feature: Anne Sweet, Associate Director of the Veteran and Military Resource Center
    • Investing in Education with Adjunct Professor of Macroeconomics Karla Soria Barreto
    • Empire State University Announces Bluebird Award Recipients 
    • Five-Minute Feature: Tom Wiese, Assistant Professor of Analytics
    • Empire State University’s Basic Needs Program Supports Students During SNAP Benefit Shortage  
    • Empire State University Students Awarded Veterans Business Council Scholarships 
    • Adam Grinvalsky ’21: Honoring New York’s Capital Region Veterans
    • Leading the Way in AI Literacy: Associate Professor Diane Shichtman
    • Five-Minute Feature: Matt Quinn, Veteran and Military Resource Center Manager
    • Golden Opportunity: Meet Bilingual Communications Specialist Catalina Irigoyen
  • October
    • Behind the Scenes with Information Technology Services
    • SUNY Empire Spotlight: October 2025
    • Building Blocks: Libby Tsibulsky Talks Health and Wellness at SUNY Empire 
    • Five-Minute Feature: Kevin Bane, Lead Digital Media Specialist
    • Adjunct Professor of Accounting Elizabeth Cortés Pérez Reflects on the Spanish BBA
    • Assistant Professor of Information Technology and Cybersecurity Andrew Hurd: From the Field to the Classroom
    • A Deep Dive with Andrew Hurd, Assistant Professor of Information Technology and Cybersecurity
    • SUNY Empire Honors 4 Outstanding Alumni  
    • Empire State University’s April Simmons Launches Text Campaign, Workshops to Motivate Students
    • Adjunct Professor Jorge Martín Diez on Full-Circle Moments, Sharing, and the Spanish BBA
    • Five-Minute Feature: Cathy Coffinger, Technical Support Coordinator
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    • Empire State University Celebrates Hispanic Heritage Month Through Panel Discussions
    • Five-Minute Feature: Todd Myles, Information Security Officer
    • A Recipe for Memory: Hispanic Heritage as Told Through Cultural Dishes
    • Five-Minute Feature: Audeliz Matias, Professor of Geology
    • Behind the Scenes: Digital Accessibility at SUNY Empire 
    • Empire State University Receives $90,000 Grant from Dyson Foundation 
    • SUNY Empire Expands Military Grant to Include Veteran Spouses, Leads SUNY System in Military Support 
    • SUNY Empire Announces 2025 Alumni Award Winners 
  • September
    • Five-Minute Feature: Alejandro Galindo, Assistant Director for Corporate Partnerships
    • SUNY Empire Spotlight: September 2025
    • Behind the Scenes with the Office of Student Support and Outreach
    • SUNY Empire Alumni Gather for Second Lectures on Tap Event
    • Five-Minute Feature: Cynthia Flax, Adjunct Lecturer for Spanish 
    • Faculty Expertise: Assistant Professor Njoki Mwarumba Shares Insights on Disaster Preparedness 
    • SEDC President Greg Connors Joins University Council  
    • Five-Minute Feature: Nicholas Mendez, Assistant Director of the Empire Promise Program, Presidential Scholars, and Military Veteran Opportunity Programs
    • Behind the Scenes with Empire Online
    • Empire State University Kicks off Regional Event Series in Rochester 
    • Assistant Professor for the Spanish BBA Claudia Lovegrove on Playing to One’s Strengths
    • ECMC Foundation Awards Grant to Empire State University  
    • Five-Minute Feature: Daniel Fogarty, Assistant Vice President of Enrollment Management and Marketing
    • Mindy Kronenberg Talks Writing, Brooklyn, and Taking Risks
    • A Deep Dive with Mindy Kronenberg: Poet, Editor, and Professor
    • Meet Luis Camacho, Academic Coordinator of the New Spanish BBA
    • Empire State University’s Enrollment Increases for Fourth Year in a Row 
    • Mark Maio ’92: Going Against the Grain
    • Empire State University Kicks off Month-Long Student Parent Celebration  
    • Five-Minute Feature: Rebecca Monaghan, Assistant to the Vice President of Human Resources
  • August
    • Empire State University Welcomes First Dean of Students 
    • Five-Minute Feature: Mateo Carrera, Graphic Designer
    • SUNY Empire Spotlight: August 2025
    • Empire State University Partners with Sophia Learning to Expand Access to Higher Education 
    • Five-Minute Feature: Duncan RyanMann, Professor in the School of Business 
    • Special Project Fund Awardees Announced 
    • “Practicing What We Preach”: Empire State University professor launches free social justice textbook
    • Andrea Piazza and Pam Doran Talk NeuroDiverse Collective Employee Affinity Group
    • Melissa Fiori on Creating an Inclusive Culture Through Language
    • Behind the Screen: Bilingual Multimedia Technologist Irene Oramas Sosa
    • Reason & Respect Unplugged: National Civility Month 
    • Eight Empire State University Students Receive Inaugural SUNY Healthcare Educator Scholarship 
  • July
    • National Intern Day: The Latest on Career Services
    • SUNY Empire Spotlight: July 2025
    • Empire State University Hosts Alumni Day at the Races
    • Travel as a Cultural Gateway: Meet Kendra Elie, Bilingual Financial Aid Advisor
    • University Communications: Your Guide to Existing Platforms and Recent Changes
    • Empire State University and Brentwood High School Launch Groundbreaking Spanish-Language Initiative for High School Students
    • Empire State University Honors International Students in Series of Commencement Ceremonies 
    • Outgoing Scholars Across the University Look Back on a Year of Community Engagement 
    • Bridging Culture: Bilingual Student Support with Armando Flores
    • Ann Marie Scheidegger to Join SUNY Empire as Vice President for Administration and Finance
    • Discipline and Dedication: Carlos Aleman on Bilingual Empowerment
    • Veterans Tuition Award Opens Up New Possibilities for Veteran Students 
    • ODEI Explores Universal Design in Honor of Disability Pride Month
    • Empire State University Launches New Colleges, Welcomes Deans
  • June
    • Tzvi Simchon ’24: Keeping History Alive on Film
    • SUNY Empire Spotlight: June 2025
    • Empowering New York: Empire State University’s Bold Academic Expansion
    • Empire State University Set to Launch Nine New Academic Programs This Fall 
    • In Spanish, Online, and On Your Time: Ronnie Rivera’s Trajectory as Spanish BBA Specialist
    • Empire State University Student Wins Best of SUNY Art Award 
    • Associate Professor Jim Robinson Reflects on 50 Years at Empire State University
    • Support and Advocacy: How Employee Affinity Groups Enrich Our University Community
    • Introducing the 2025-2026 Scholars Across the University 
    • ODEI Celebrates LGBTQIA+ Pride Month with Stories from Empire State University Community
    • Empire State University Student Named Director of Veteran and Military Services at SUNY New Paltz
    • Love of Language: Perla Zamitiz on Being a Linguist and the Spanish BBA
  • May
    • Empire State University Honors Class of 2025 in Rochester Ceremony 
    • Nominate an Outstanding Empire State University Graduate for an Alumni Award
    • SUNY Empire Spotlight: May 2025
    • President Vollendorf Named Trailblazer in Higher Education For Second Consecutive Year
    • Finding Balance: Brittany Leibenguth’s Path to Graduation at Empire State University
    • Charting a New Course: A Graduate Student Discovers His Niche in Higher Ed
    • Perspective Shift: One Graduate’s Journey Through the ABA Program
    • Empire State University Honors Class of 2025 in Manhattan Ceremonies 
    • Kasie Roach: Navy Veteran and Victim Advocate Graduates from Empire State University
    • Seizing Opportunities: An Addiction Studies Grad Brings Her Skills to State Government
    • Empire State University Graduates First Cohort in New Sonography Program
    • Clinic and Classroom: Meet Libby Miranda, ABA Program Graduate
    • ODEI Celebrates Military Spouse Appreciation Day with New Reason & Respect Format
    • Where Care and Career Intersect: Sara Luna’s Journey at Empire State University
    • Empire State University’s New VP of HR Works to Uplift Employees
    • Five Empire State University Employees Receive Prestigious SUNY Chancellor’s Awards
    • Kamelyn Báez Peña on Empire State University’s Dual Degree Program and Keeping Your Culture Close
    • Empire State University Honors Class of 2025 in Albany Ceremony 
    • President Lisa Vollendorf Named Among Women of Excellence for Leadership and Community Impact
    • “New Inspiration”: A Transfer Student Finds Her Footing at Empire State University
    • Empire State University Graduates its First Ed.D. Cohort 
    • Committed to Care: Khavel Smith-Martin’s Journey in Applied Behavior Analysis
    • The Bravery of Beginning: Spring 2025 Commencement Student Voices
    • Alka Merlin ’08: Helping Others Find Their Way After Finding Her Own
  • April
    • SUNY Empire Spotlight: April 2025
    • Empire’s Zeeva Bukai Explores Identity, Displacement, and Compassion in Debut Novel
    • Meet Zachary Madding, Empire’s New Capital Program and Sustainability Manager 
    • Meet Empire State University’s Inaugural AI Fellows 
    • Office for Advancement Hosts Earth Day Walk
    • Building Relationships: A Look at CAARES’ Peer2Peer Student Connection Program 
    • Empire State University Dual Degree Program Hosts Residency in the Dominican Republic
    • Breaking Language Barriers with Machine Translation at Empire State University
    • Phylisha Villanueva ’23: A Poet With Purpose
    • Empire’s Textbook Affordability Initiative Boosts Student Success
    • Empire’s Civil and Revolutionary War Residencies Bring History to Life 
    • Taking Education Outside with Professor Dan Nyaronga: The Importance of Experiential Learning
    • CAARES Celebrates Neurodiversity with April Events for University Community 
    • Four Empire State University Students Honored with SUNY Chancellor’s Award 
    • Liv Thygesen on Equitable Education at Empire State University
    • Empire State University Named a School of National Service
    • Alumni Demonstrate SUNY Empire Pride at Annual Meeting
    • SUNY Empire Alumna Raises Awareness of Huntington’s Disease
  • March
    • SUNY Empire Spotlight: March 2025
    • Professor Emeritus Dorothy Burnham Celebrates 110th Birthday
    • Claire Ziamandanis on Loving Linguistics and Empire State University’s Spanish BBA
    • Empire State University Student Wins 2025 Norman R. McConney Jr. Award
    • Western New York Scholarship Helps More Students Complete Their Degree 
    • VMRC Intern Stephen Szczurko-Walton Creates Community for Military-Affiliated Students
    • Empire State University Students Inducted Into Alpha Sigma Lambda
    • ODEI Launches Duolingo Spanish Language Learning Pilot Program
    • Paul Muccigrosso ’12: A Lifetime of Helping Veterans
    • International Women’s Day Event Celebrates Empire’s Zülal Balpinar
    • Meaningful Marketing: Get To Know Empire State University’s Brenda Manra
    • President Lisa Vollendorf Receives Women of Excellence Award 
    • Raul Manzano Honored at College of the Sequoias Human Rights Art Exhibition
    • A Deep Dive with Raul Manzano: Featured Artist Honored at Human Rights Art Exhibition
    • Empire State University’s Associate Degree Initiative Uplifts Student Goals
  • February
    • SUNY Empire Spotlight: February 2025
    • Gedro Receives R. Wayne Pace HRD Book of the Year Award 
    • President Vollendorf Named to Board of Directors for Saratoga County Chamber of Commerce
    • Culture and Community: Meet Bilingual IT Specialist Lyanne Garcia-Boswell
    • ODEI Curates “Connective Perspectives”: Resources to Navigate Civil Discourse
    • SUNY Empire Partners with Saratoga County Chamber of Commerce to Empower Emerging Managers and Leaders 
    • María Vega on Language as a Launchpad for Connection
    • OAA and ITS Launch Student Chromebook Pilot Initiative to Increase Tech Access
  • January
    • Veronica Fitzgerald Appointed VP for Advancement
    • Kjersti VanSlyke-Briggs Named College of Education Dean 
    • SUNY Empire Spotlight: January 2025
    • Empire State University’s 1Stop to Be Featured in Ocelot LABS Automatic Content Generation (Generative AI) Masterclass 
    • 1Stop’s Allwyn Avalos on Language as a Tool for Inclusion
    • Ed.D. student literature review published on First Monday  
    • Empire State University Selected for SUNY Pathways to Inclusion Project 
    • Stephanie Santos-Nieves on Building Bridges at Empire State University
    • Veterans helping veterans: A mission to help others through service and education 
    • Save the Date for Empire State University’s Spring Commencement Ceremonies  
    • Empire State University Launches First Online Degree in Business Offered Fully in Spanish

• 2024

  • December
    • Empire State University’s MBA Program Ranked First in Area by Albany Business Review
    • Empire State University’s 2024 Highlights
    • SUNY Empire Alumni and Staff Join National Wreaths Across America
    • Center for International Education Hosts Residency for Students in Turkey and Lebanon
    • Office of Enrollment Management and Marketing Completes Pilot of Management and Leadership Training Program
    • Empire State University starts NeuroDiverse Collective support group  
    • Empire State University Celebrates Class of 2024 in Winter Commencement Ceremonies 
    • Michele Paterson explores a career of helping others through applied behavior analysis program
    • SUNY Empire graduate works as disability advocate and volunteer
    • Meet Htein Naing: Graduate Balancing Space Force Service, Studies, and Family 
    • SUNY Empire Awards A.S. Degrees to Bachelor’s-Seeking Students
    • SUNY Empire grad combines education with work experience to make most of degree
    • Empire State University graduate finds new purpose in military service  
    • Side by Side to Success: Twin sisters achieve bachelor’s degrees at 19 
    • Empire State University holds Alpha Sigma Lambda Induction 
    • Virtual Food Pantry works to serve students facing food insecurity  
    • Empire State University launches new merch site  
    • Empowering Future Educators: Teacher Opportunity Corps Strengthens Pathways for Teacher Recruitment  
  • November
    • Vollendorf Named to Presidents Forum Governing Board
    • SUNY Empire Spotlight: Nov. 2024
    • Meet Lorraine Williams: Empire State University’s 100,000th alum  
    • Empire State University celebrates milestone 100,000 alumni 
    • SUNY Empire’s Director of Spanish Language Programs is Featured Panelist at International Multilingual Creative Writing Conference 2024
    • Veteran and Military Resource Center marks one year at SUNY Empire 
    • Panel highlights international connection through virtual programming  
    • Graduate Student published in Confluence for hiking research 
    • SUNY Empire’s opportunity programs see largest enrollment on record 
    • SUNY Empire student premiered docuseries on breast cancer and healthcare inequity  
    • Empire State University Applauds Governor Hochul’s Expansion of Veterans Tuition Awards Program
    • 76-year-old student embraces military and veteran opportunity program to earn degree
    • Empire State University welcomes students at Fall Student Conference  
    • Ed.D. student invited to White House, highlighting National Partnership for Student Success  
    • Empire State University honors heroes in Veteran’s Month event 
  • October
    • SUNY Empire Spotlight: Oct. 2024
    • President Vollendorf appears on The Rant podcast
    • Avriel Epps highlights artificial intelligence’s role in connection and bias in virtual lecture  
    • SUNY Chancellor visits veteran’s memorial championed by SUNY Empire alum  
    • Reason & Respect: Promoting diversity and inclusivity through a virtual space  
    • Empire State University to serve as early voting location in Rochester 
    • Adjunct professor screens four films at The Center for Performance Research 
    • Psychology professor dives into parasocial relationships in new book 
    • Union Plus Grant Program sees success in first year  
    • President Lisa Vollendorf discusses autism-supportive education on Presidents Forum
    • Regalia provided to students through Student Activity Fund  
    • Fall Academic Conference focuses on artificial intelligence in education 
    • Labor Professor named external faculty associate of Global Labor Research Center
    • Second Blue Mascot available to SUNY Empire Community
    • AI Awareness Week brings artificial intelligence to forefront of higher education
    • President Lisa Vollendorf featured on Look Media This Week
    • Associate Professor publishes book on Indigenous dispossession in US history
    • Veteran student, community leader awarded Association of Council Members and College Trustees Scholarship 
    • Empire State University to host talk with Avriel Epps on Artificial Intelligence
  • September
    • SUNY Empire Spotlight: Sept. 2024
    • Professor, students team up for study on Cameo and fan-celebrity relationships
    • Blue Bird Award nominations now open
    • Lt. Governor Antonio Delgado speaks to university community ahead of election 
    • School of Nursing Dean to deliver keynote speech for New York Community College Trustees Conference
    • Empire State University celebrates Hispanic Heritage Month
    • Professor Tom Mackey to keynote XI Simposio Internacional
    • Chief Diversity Officer named to board of National Association of Diversity Officers in Higher Education
    • 88-year-old student embraces love for filmmaking in pursuit of college degree
    • Charles Biasiny-Riviera ’90: Remembering a Photographer Who Documented Latino Life
    • Alumnus, adjunct professor’s academic journey puts justice, equity, and inclusion at the forefront
    • President Vollendorf featured on Presidents Forum
    • Assistant Professor to partner with Strong Museum for Dungeons & Dragons exhibit opening
    • CAARES holds Neurodivergent in College series
    • Assistant Professor teaches AI risks, scam awareness to Malta seniors
    • SUNY Empire Dean offers insight in new book with “Vanderpump Rules” star
    • SUNY Empire sees largest enrollment since 2018
    • Empire State University students graduate in Lebanon
    • Empire State University’s Center for International Education awarded grant for DEI Education in Lebanon
    • Labor Professor publishes new book on U.S. labor and foreign policy
  • August
    • SUNY Empire Spotlight: Aug. 2024
    • Professor featured in Billboard, discusses fan-artist relationships
    • An Era of Service and Scholarship: Alan Mandell retires after 50-year career at SUNY Empire
    • SUNY Empire President highlights university’s bright future in State of the University
    • SUNY Chancellor participates in Veteran and Military Resource Center Panel
    • Melissa Wells featured in The Academic Minute
    • Veteran and Military Resource Center hires Purple Heart recipient as first intern through SUNY program
    • Edwin Lee Gibson ’12: Finding fame on “The Bear”
    • Students Embrace Global Perspectives in AI-Era Literacy Through Virtual Exchange
    • Assistant Professor of addiction studies featured on Academic Minute
    • Charles Infurna named Empire State University’s 2024-25 PRODiG+ Fellow
    • Educational Studies Department Chair awarded SUNY/New York State Office of Strategic Workforce Development Grant
    • “Fandoms in the Classroom:” Transforming education through student interests
    • Professor publishes book on immigrants and refugees in German universities
    • Herbert Covington Co-Authors Study Unveiling the Epigenetic Impact of Stress on Antidepressant Response
  • July
    • Empire State University recognized by SUNY for promoting student success
    • 15-year-old SUNY Empire student aims to shape education for next generation
    • Textbooks for Students Crowdfunding Campaign Launched
    • Ed.D. student researches what contributes to Latinx student experience
    • School of Business professor honored with award from International Entrepreneurs Chamber of Commerce U.S.
    • SUNY Empire mourns alumnus who founded feminist arts school
    • Meet the 2024-2025 Scholars Across the University
    • Empire State University students graduate from international programs
    • Maureen Kroning named interim dean of the School of Nursing and Allied Health
    • Empire State University launches new SUNY Empire News website
    • SUNY Empire’s innovative nursing partnership featured on News10 ABC, Hudson Valley Press
    • 2023-2024 Scholars Across the University reflect on research
    • Empire State University launches 2+2 Nursing Program with Rockland Community College
    • Empire State University to host 9th annual Learning with Innovative Technology Conference
    • Labor professor interviewed on Business Insider
    • Empire State University closes Hartsdale location, moves to Westchester Community College
    • Unlocking history: Inside the Empire State University archives
    • Empire State University celebrates Class of 2024 in Prague
    • Empire State University to launch Master of Arts in higher education
  • June
    • Breaking the mold: Meet SUNY Empire’s 77-year-old graduate
    • Assistant Professor receives National Science Foundation award for SUNY Empire-led research initiative
    • President Lisa Vollendorf recognized by City & State, named Trailblazer in Higher Education 
    • Empire State University’s annual Juneteenth event is a success
    • School of Human Services holds DEIBSJ retreat in Albany
    • In the News: Labor professor interviewed on Marketplace about university strikes
    • Unions support Communities Across New York through Empire State University
    • Professor’s research sheds light on missing LGBTQ+ people across Europe
    • Empire State University students graduate at Fort Drum
    • Nursing professor to be published in Nursing Research
  • May
    • Behind the ink: Inside the Empire State University print shop
    • Empire State University announces SUNY Chancellor’s Award for Excellence Recipients
    • First cohort of Applied Behavior Analysis program graduates
    • Meet Julianna Merendino: Criminal justice graduate at Empire State University
    • Empire State University President featured on EdUp Xcelerated Excellence Podcast
    • Empire State University honors Class of 2024 in Manhattan ceremony
    • A Dedication to Public Service: Rhon Glasgow’s Journey At Empire State University
    • “Sometimes later is greater:” Jawana Carter-Richardson’s Decade of “Mastery”
    • In the News: Dean of School of Labor Studies featured in Non Profit Quarterly
    • Meet the Spring 2024 Manhattan Commencement Platform Party
    • Empire State University graduate recognized at Best of SUNY Art Exhibition
    • Director of Center for Leadership in Credentialing Learning featured on Higher Ed Podcast
    • NYC Corrections Captain Graduates While Continuing to Serve and Inspire
    • Students from Dominican Republic to graduate in Manhattan
    • Empire State University honors class of 2024 in Rochester Ceremony
    • Taking experience to heart: Ashley Simms’ SUNY Empire story
    • Meet the Spring 2024 Rochester Commencement Platform Party
    • Following in her footsteps: Mace bearer and alumna to lead the way as daughter crosses the stage
    • “You don’t need sight to take flight:” Turning adversity into opportunity at Empire State University
    • Empire State University celebrates Class of 2024 in Albany
    • Meet Melissa Massari: Firefighter, EMT, and graduate at Empire State University
  • April
    • Meet the Spring 2024 Albany Commencement Platform Party
    • In the News: Veteran and Military Resource Center featured on CBS6
    • Understanding Arab American Heritage Month: A Q&A with Heather Shalhoub
    • Inaugural Empire State University student awarded Norman R. McConney Jr. Award
    • Empire State University’s Neurodiversity Club expands with teen group
    • Ask5: Opening career paths and changing the conversation
    • SUNY Empire alumnus killed in weekend shooting near Syracuse
    • Veteran and Military Resource Center hosts eclipse viewing and presentation
    • Empire State University holds Alpha Sigma Lambda induction
    • Empire State University has highest number of military-affiliated students
    • Four Empire State University students receive Bluebird Award
    • Raising Hope: Supporting children with autism through Bluepath
  • March
    • In the News: Dr. Bridget Nettleton Memorial Scholarship featured on News10 ABC
    • Empire State University hires Hitesh Rai Kathuria as provost
    • Four Empire State University students receive SUNY Chancellor’s Award
    • Empire State University raises $121,000 for Day of Giving
    • SUNY Empire announces Dr. Bridget Nettleton Memorial Scholarship
  • February
    • Empire State University Announces Day of Giving, GO HIGHER FOR EMPIRE, On MARCH 21
    • Empire State University Hosts 47th Blood Drive with the American Red Cross
    • Empire State University Launches Innovative Virtual Food Pantry
    • SUNY Empire’s Xiomara Giordano Named To National Advisory Council for the National Conference on Race and Ethnicity in Higher Education
    • SUNY touts Empire State University’s success in interview
  • January
    • Empire State University awards prestigious Richard Porter Leach fellowships
    • SUNY Empire reports significant enrollment increase for Spring 2024 term
    • Bessie Walker celebrates 50 years at Empire State University
    • Long Island Business Institute to cease operations; SUNY Empire offers teach-out