Grace Arnold, a first-year marine science major at Stony Brook University, introduced her award-winning biscuits to the campus community as part of the Cooking from Home program. The initiative, run by SBU Eats, connects students and campus chefs to recreate family recipes that hold personal significance.
Arnold’s involvement in the program began after she spoke with campus dietitian Laura Martorano about her enthusiasm for bread-making. Her passion for baking was shaped by her upbringing on a dairy farm in upstate New York and influenced by her mother’s baking and her father’s cooking. Arnold describes food as more than just sustenance, but also a way to foster connections and create memories rooted in her family’s European heritage.
This month, Arnold worked with Regional Executive Chef Kevin Kenny to prepare her signature biscuits. The biscuits were served alongside split pea soup at East Side Dining. “Grace reminded me that food is a bridge between generations and communities. Working with her was a joy, and her biscuits were a beautiful example of how heritage and passion can come together to create something truly special,” stated Kenny.
Arnold began participating in 4-H at age seven, where she learned skills through hands-on projects related to science, health, agriculture, and leadership. She started showing cattle at fairs early on and often entered baked goods into competitions. Her blue ribbon at the New York State Fair came from baking these very biscuits. Today, she continues experimenting with new cookie flavors such as chocolate chip, pumpkin spice, molasses, and oatmeal.
“In 4‑H, I loved giving presentations where I could teach a skill to the judges. One year it was paper flower making, the next it was how to make donuts, and another year I focused on solving plastic pollution using plastic‑eating bacteria. I’ve always been a curious person and I honestly never smile more than when I’m learning,” explained Arnold.
Reflecting on why she enjoys baking for others, Arnold said: “I like the time it takes to make something good; I like the challenge of learning how to make something new and I love when my cooking makes people happy because in the end that’s all that matters.”
Arnold hopes to pursue research in marine science fields such as shark biology or ocean chemistry while also maintaining an interest in bioengineering.
Her participation in Cooking from Home highlights how sharing traditional recipes can build community on campus by connecting students through their diverse backgrounds.