Baked Magazine Fall 2024
My piece titled "A Feast for the Living and the Dead" starts on page 12.
About Me
My name is Delia Rangel and I'm from California’s Central Valley. I moved to New York after graduating high school in 2023. I'm currently pursuing a bachelor’s degree in Magazine, News and Digital Journalism at the S.I. Newhouse School of Public Communications at Syracuse University with a minor in Food Studies. I currently write for The Daily Orange and Baked Magazine and was chosen to join The New York Times Corps in 2023 for the duration of my undergraduate career. I have a strong passion for storytelling and am eager to learn. Read some of my work below!
My Work
Campus store employees express uncertainty over B&N transition
Junior Cam Cyr was excited to start working at the Syracuse University Campus Store earlier this fall. He was looking forward to joining a new community and earning money to put toward his degree. But upon arriving, he said he was surprised by the tense environment he walked into.
He said his new colleagues were “depressed and angry,” and he didn’t understand why. After a week on the job, one of his c...
He said his new colleagues were “depressed and angry,” and he didn’t understand why. After a week on the job, one of his c...
United Syracuse advocates for changes to SU employee parking rates
Nick Piato pays almost $1,000 a year to park where he works – Syracuse University.
Several university employees said they experience financial strain from the parking fee system SU has in place. Piato said SU’s parking lot rate system disproportionately impacts lower-wage employees, creating a disparity between the amount they make and what they spend to park on campus.
United Syracuse — a coalition...
Several university employees said they experience financial strain from the parking fee system SU has in place. Piato said SU’s parking lot rate system disproportionately impacts lower-wage employees, creating a disparity between the amount they make and what they spend to park on campus.
United Syracuse — a coalition...
Delia Rangel - The Daily Orange
A link to all my pieces published with The Daily Orange.
Baked Magazine Spring 2024
My piece titled "Sweet Breads Without Borders" starts on page 40.
Indigenous Students at Syracuse pushes for fall break adjustment
For most students, Syracuse University’s annual fall break marks a time of relaxation amid the midterm season.
But for SU senior Nia Destiny Nephew, the break — which includes Indigenous Peoples’ Day — exemplifies the historic erasure of Indigenous traditions.
Nephew, president of Indigenous Students at Syracuse, said she and other members feel the timing of fall break overshadows the holiday and takes...
But for SU senior Nia Destiny Nephew, the break — which includes Indigenous Peoples’ Day — exemplifies the historic erasure of Indigenous traditions.
Nephew, president of Indigenous Students at Syracuse, said she and other members feel the timing of fall break overshadows the holiday and takes...
Mannion, Williams face off in 1st of 4 debates for NY-22 seat
New York State Sen. John Mannion and Rep. Brandon Williams faced off for their first of four debates at Syracuse University’s S.I. Newhouse School of Public Communications Tuesday evening. The two are competing for the NY-22 congressional district seat.
As the countdown to Election Day dwindles toward the one month mark, House Democrats are looking to NY-22 as one of its most flippable seats. Though th...
As the countdown to Election Day dwindles toward the one month mark, House Democrats are looking to NY-22 as one of its most flippable seats. Though th...
One of Modesto’s most cherished landmarks is the I Street arch. Learn the history behind it
Standing tall at the intersection of Ninth and I streets, the Modesto Arch symbolizes the city’s rich history.
In 1911, the Modesto Business Men’s Association, the predecessor to the Modesto Chamber of Commerce, proposed constructing an electric arch downtown to “tell travelers what we have to offer,” according to a 1911 article from The Modesto Bee, then known as the Modesto News.
The association hosted a design contest won by Bernard J. Joseph, who received a $50 prize. Joseph was a San Fran...
In 1911, the Modesto Business Men’s Association, the predecessor to the Modesto Chamber of Commerce, proposed constructing an electric arch downtown to “tell travelers what we have to offer,” according to a 1911 article from The Modesto Bee, then known as the Modesto News.
The association hosted a design contest won by Bernard J. Joseph, who received a $50 prize. Joseph was a San Fran...
Modesto farm offers U-pick fruit and a deep history. ‘This place is family ground’
Fifteen years ago, mother-and-son duo Corrie VanderHelm-Davis and Ron VanderHelm transformed their family dairy farm into a blueberry farm and haven’t looked back.
VanderHelm Farms made the transition beginning with five acres of blueberries. Ron VanderHelm said there no longer was a market for the dairy farm and they needed to make a switch.
“We started with only blueberries and now we grow almost everything,” VanderHelm said.
VanderHelm Farms offers U-pick, allowing visitors to enter the fi...
VanderHelm Farms made the transition beginning with five acres of blueberries. Ron VanderHelm said there no longer was a market for the dairy farm and they needed to make a switch.
“We started with only blueberries and now we grow almost everything,” VanderHelm said.
VanderHelm Farms offers U-pick, allowing visitors to enter the fi...
Kitchen Literacy Project strives to educate teens in the kitchen
When Syracuse University alumna Jess Miller met Adam Sudmann, the market manager of Salt City Market, she expressed her desire to increase kitchen education among local teens. With Sudmann’s encouragement, the “Kitchen Literacy Project” was born.
The project, founded by Miller in December 2023, aims to educate Syracuse teens in the kitchen and teach them how to make the most out of their ingredients, M...
The project, founded by Miller in December 2023, aims to educate Syracuse teens in the kitchen and teach them how to make the most out of their ingredients, M...
