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bakedSpring 2023Anya Sywulakeditor-in-chiefMaggie Hicksmanaging editorKaitlyn Clarksocial media directorNina Rodriguezdigital production directorNatalia Deng Yuancreative directorErica Legaardphoto directorKayla Tomlinillustration directorGrace Underwooddigital editorial directorEditorialsenior editors Jenna Byers, Emma Knauf,and Sarah Alessandriniasst. editors Ireland Walker, EllieRockoff , and Caitlin McGonagleprint writers Caitlin Berenson,Mikayla Melo,Caroline Weinberg, Paige O'Connor,Emma Wachtel, Sarah Russo, MaggieAnderson, Lily McDonald,and Gabriella SadowskiDigitaldigital writers Maddie Harp,Andrea Vigliotti, Aree Clarke,Olivia Stockmeyer, Holden Sherman,Isabella Giacoppo, Caroline Weinberg,Maddie Roberts, Leila Frankina, DidiCarty, Kristy Kim, Rose Boehm,and Xincong JiangSocial Mediasocial media team Phoebe Bogdanoff, BriannaKress, Caitlin Berenson, Hannah Carlson,Hanying Wang, Hannah Humphrey,Abigail Fitzpatrick, Anna Fern, Julia Kehr,Annabella Valentine, Gabby Marionni,Sophia Dambrozio, Perrin Marion, OliviaKevorkian, Olivia Stockmeyer, Didi Carty,Starling Terry, Riley Maurer, JeanenePontry, Paige O'Connor, LillianNorthrup, and Katie NedderDesignasst. design editor Emily Bairddesigners Olivia Dublin, Rylee Dang,Sarah Dorval, Amelia Flinchbaugh,Cayla Israel, Maddi Domachowske, AvaGraf, Daniela Iuso, Charlotte Little,Alana Spiro, Cindy Zhang,and Ruoxuan XiaIllustrationillustrators Caitlyn Begosa, Marisa Goldberg,Mary Gretsky, and Soph MedeirosPhotophotographers Scarlett Benson, NinaGerzema, Megan Jonas, Kaltra Qilleri,and Tiana Wangfaculty advisor Aileen GallagherBaked is Syracuse University’s student-run foodmagazine. Founded in 2011, Baked aims to widenfood options for SU students by introducingkitchen amateurs to cooking, highlighting localbusinesses and eateries, and connecting readersto the greater Syracuse food community. Bakedpublishes one issue each semester.bakedmagazine.com@bakedmagazine@bakedmagazinespring 2023 | 3