January 1, 2012

Welcome to the January Issue!

Dear Sprout Readers,

Each new year brings feelings of hope for things to come and a time to reflect on the events of the past. We had a successful year at the Friedman Sprout in 2011, and we are looking forward to another great year at the Friedman School. We welcome this year as your new editors and would like to thank both Katie Andrews and Rachel Perez for their dedication in the past semester.

In this issue, learn how to start the year off right with Taylor Salinardi’s 6 Simple Steps to Getting Your Diet Back on Track, read about staying active on the ski slopes with Lisa D’Agrosa’s Hitting the Slopes, and read more about Nicki Briggs, MS, RD, Friedman Alumna and Director of Communications at Chobani in this month’s “Alumni Spotlight” by Sarah Gold.

On behalf of all the writers at the Friedman Sprout we would like to be the first to welcome you to 2012. Happy New Year!

Allison Knott, RD, Co-editor
Lainey Younkin, RD, Co-editor

After the Holidays

6 Simple Steps to Getting Your Diet Back on Track. By Taylor Salinardi, MS. After a holiday season marked by indulgence, here are some easy ways to jump-start your diet in the New Year.

Getting Fit with Gift Cards. By Max Prokopy. Strength & Conditioning expert Max Prokopy lists his favorite low-cost, bang-for-your-buck fitness products.

Hitting the Slopes. By Lisa D’Agrosa, RD. Some tips for beating the winter blues and skiing and snowboarding in New England. Learn about local deals, travel ideas and other ways to enjoy the snow this season.

Not Home for the Holidays? Boston Has Plenty to Offer! By Lainey Younkin, RD. The holidays are over, but you still have about 20 days until classes start.  If you’re sticking around Boston, check out these events to keep you entertained.

Friedman Fun

Alumni Spotlight: A chat with Chobani’s Nicki Briggs, MS, RD N’07. By Sarah Gold. Sarah catches up with Nicki Briggs, Friedman Alumna and the Director of Communications at Chobani — America’s #1 yogurt brand.

Jumbo’s Kitchen Engages Children with Food and Nutrition. By Allison Knott, RD. Jumbo’s Kitchen is making nutrition fun for Boston children! Find out more about the program that has Friedman students spending their Friday afternoons teaching children simple, nutritious recipes.

Nutrition Talk Radio: Taking a closer look at the new MyPlate. By Sarah Gold. Explore the uses and implications of the USDA’s new dietary icon, MyPlate, on the 20th episode of Nutrition Talk. Host Rachel Perez talks with experts from the Center for Nutrition Policy and Promotion, Tufts Floating Hospital for Children, and Tufts Friedman School of Nutrition Science and Policy.

Food and Drink

Come for the Crêpes, Stay for the Wi-fi:  Mr. Crêpe is Mister Right Now. By Michelina DelGizzi. Restaurant Review: Have your crêpe and eat it, too.  Mr. Crêpe in Davis Square fills you up!

Simple and Spicy Tandoori Chicken. By Alisha Mehta. An easy-to-follow recipe for savory tandoori chicken.

Drinking Wine on a Student Budget. By Jenn LaVardera. If you love wine, but not the price tag on high end bottles, here are a few tips on how to choose an affordable wine without sacrificing quality or taste.

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January 1, 2012

6 Simple Steps to Getting Your Diet Back on Track

By Taylor Salinardi, MS

After weeks of feasting on delicious holiday treats, millions of Americans enter the New Year with a plan to get their diets back on track.  As many as 40% of Americans will make New Year’s resolutions about dieting and weight loss. Yet, with so many new and seemingly innovative diets flooding the media, even diet experts find it hard to make sense of what is legitimate. With an endless number of diets to choose from –  the Flat Belly Diet, the Detox Diet, the Grapefruit Diet, the list goes on – it’s hard to determine the best way to get rid of those holiday pounds. Here are a few good tips to getting back on track.

  1. Repurpose your holiday leftovers. This will help to minimize your temptation to delay eating healthfully.  By removing the holiday leftovers from your refrigerator (donate them, give them to friends, or throw them away) you will find this process less painful. Setting up your environment to promote healthy eating is critical to getting back on track!
  2. Never, ever go hungry. To successfully manage your weight, you must control your hunger. Going too many hours without eating will leave you ravenous and more likely to overeat, or to make poor food choices when you do eat. How can you control your hunger? A diet high in fiber helps a lot. Fiber will make you feel fuller for longer because it slows your digestion. Try to incorporate at least one high fiber food at each meal and snack. Good sources of fiber include: fruits, vegetables, whole grains, and beans.
  3. Remember the 5 P’s: Prior Planning Prevents Poor Performance. You may remember this saying from elementary school but it applies to dieting as well. Always carry healthy snacks with you – in your desk, your bag, your car, or in your pockets!  My favorites are high fiber cereal, low-fat Greek yogurt, or a piece of fruit with nuts. When you are prepared, you will be less tempted by those calorically dense convenience foods surrounding you.
  4. Cook at home. When you cook your own meals, you can control how much and what goes on your plate. Restaurants often add unnecessary amounts of fat, salt, and sugar to enhance flavoring, and it can be hiding in even the healthiest sounding dishes! Without a doubt, those who are most successful at weight loss eat out less frequently. Experiment with fun new recipes that you haven’t tried. Also, when you cook, portion out servings into separate containers and put the leftovers away before you sit down to eat to avoid overeating at any meal. And, if you cook up extra food to have for the week, when you come home hungry and tired from work, you can simply heat up one of your home-cooked healthy dinners in minutes!
  5. Weigh-in. No one loves the idea getting on the scale regularly, but self-monitoring helps you assess both progress and setbacks. Research shows that those who weigh themselves regularly are most successful at maintaining their weight. Get on the scale at least once per week to keep track of your progress.
  6. Get moving - but not too much. Physical activity is excellent for your health, independent of weight loss; however, research suggests that exercise is more beneficial for maintaining weight than losing it. Levels of hunger hormones are elevated after exercise, signaling your brain that you are hungry. Many people don’t realize that they overcompensate with their food intake after exercise; thus, consuming more calories than they burned. Keep up your regular exercise routine, and if you didn’t exercise before, add it in slowly so your body can adjust.

Although getting back on track after a holiday season full of indulgence can be difficult at first, small changes can make a big difference and you’ll be on your way to better health in no time!

*Image source

Taylor is a fourth year doctoral student in Biochemical and Molecular Nutrition at the Friedman School.  Her dissertation research focuses on obesity prevention and weight loss in worksites. She is also an avid runner and passionate about healthy cooking.

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January 1, 2012

Getting Fit with Gift Cards

by Max Prokopy

Holiday gift cards are incredibly popular for good reason.  If you’re a lucky recipient and waffling on how to use it, I suggest fitness equipment.  Why?  To put it simply, these items can improve your life.  Winter’s ennui is the perfect time to break out of training ruts, attain a new level of fitness, and reduce chronic pain.  Sometimes buying a new piece of equipment can give a gentle nudge in the right direction.  These suggestions will provide a variety of challenges depending on where you want to take your body.

Disclaimer: I receive no incentive, financial or otherwise, to recommend the following products.  In my 10+ years of experience I have found these items to deliver a great return on the investment.

1. Foam Roller or Stick (The Stick, Tiger Tail, Muscletrac, etc.)

I am convinced this is the best $25 you’ll ever spend.  These self-massage tools will help relieve knotty/dense tissue, restore blood flow, dissipate neural tension, and generally improve your day.  Rolling over glutes, thighs, calves, the upper back/shoulders, and forearms for 15 minutes a day works wonders.  Using a lacrosse or tennis ball will get into those small knots and complement the roller or stick.  As mentioned in a previous sprout article, self-massage is prelude to workouts encouraged by the world’s top fitness coaches.  It’s also a darn good way to end the workout or relax from a hectic day at work.  Spend the extra money on a good cell-free molded roller.  The chintzy foam cell ones might last 3 months.  Mine has lasted 8 years and remains perfectly round.  (Search for “molded foam roller” and you’ll be provided with quality options.)  If considering between the two concepts, the roller penetrates deeper to large muscular tissues but the stick is easy to carry around and can really focus on trouble spots.

2. The Wedge (MECA back wedge)

I try not to funnel people to a particular company but this is patented, so it’s the only game in town.  Fortunately for people who sit a lot, this game is really effective.  There are too many painful and mobility-crippling effects of sitting to enumerate here.  Suffice it to say that approximately 80% of U.S. adults experience significant low-back pain at some point and sitting is a part of the problem.  A few minutes a day with the wedge protocol and you’ll help neutralize the damage of sitting.  The device has consistently relieved non-structural chronic back pain.  Along with just lying on the thing to help restore lumbar spine function, you can safely do lots of ab work on it.

3. Fat Grip Add-ons (Fat Gripz, Grip4orce)

Ok, time to get to some real training.  Getting stronger is a huge component to overall health and vitality.  Don’t believe me?  Numerous studies show grip strength predicts future frailty, hospitalization, mortality, and even malnourishment.  Ladies this applies to you, too.  The best way to challenge your grip is with thick-handled implements.  Unfortunately, they’re very expensive and few gyms have them.  For under $50 you can turn any dumbbell, barbell, or plate into a thick bar training device.  The extra diameter forces stricter technique, improves upper/lower body connection (“the core”), and lights up the deep shoulder stabilizers.  You can throw them in your backpack and have legitimate thick-bar training anywhere you go.  A farmer’s walk and deadlift are great total-body strength builders that go perfectly with the grip trainers.

4. A Good Training Book

A good book can push you in the right direction or at least mix up your fitness routine.  Here are some of my favorites written by true experts in the field.  You won’t find Jillian Michaels here.  These authors have spent decades helping people with genuine hard-work methods that produce results.

  1.  Advances in Functional Training, Michael Boyle.  A comprehensive view plus specific programs from one of the world’s top coaches.  This book has everything you need to start a great program or refine your current track.
  2. The Female Body Breakthrough, Rachel Cosgrove.  Rachel Cosgrove offers terrific, no nonsense advice about what really works and why.
  3. The New Rules of Lifting for Abs, Alwyn Cosgrove.  Rachel’s husband effortlessly melds current research and practical experience to get you to function better.
  4. Never Let Go, Dan John.  The legendary storyteller (and religion teacher) offers incredible advice and workout ideas from 30+ years of experience.  The most entertaining read on this list.
  5. Relax Into Stretch, Pavel Tsatsouline.  The best practical book on flexibility.  It incorporates breathing, correct technique, and a logical progression.
  6. The Naked Warrior, Pavel Tsatsouline.  Learn how to create tension and progress to mastering the two most difficult body-weight exercises (1-arm push-up and 1-leg squat).
  7. Starting Strength, Mark Rippetoe.  A tremendous resource for understanding how to get stronger the right way.

Final Thoughts

Regardless of your current goals it’s easy to get stuck in a training rut.  Fortunately, effort and a few wisely spent dollars can lift you out of an old pattern.  A smart purchase will help you feel better, jumpstart a New Year’s Resolution, and/or provide a new set of challenges.

*Image 1 source; Image 2 source; Image 3 source; Image 4 source; Image 5 source

Max Prokopy is a first-year Biochemical and Molecular Nutrition PhD student who has certifications to and experience with training prep, collegiate and professional athletes with a particular focus on ice hockey.

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January 1, 2012

Hitting the Slopes

By Lisa D’Agrosa, RD

Winter in New England can last a long time.  But rather than complain about the cold weather, take advantage of it with a trip to the mountains.  Skiing is a great way to get outside, stay active and feel good about the cold season.  Of course, graduate students sometimes have limited budgets and may not have access to a vehicle.  However, but with all the deals being offered in the Boston area, there are still plenty of ways to hit the slopes.

                   Picture Source

Boston Ski and Sports Club(BSSC) Day Trips 

For around $80.00 you can purchase bus transportation and a lift ticket to one of many New England Mountains with the BSSC.  They offer trips on Wednesdays, Saturdays and Sundays. Buses depart from Boston, Newton and Woburn.  With some lift tickets running around $70.00, these trips are a great deal.  There are also discounted rentals with the club if you need equipment.  Be prepared to wake-up early though! Buses leave Back Bay at 5:00 am.  Check out www.bssc.com for more information.

Picture Source

Riding the T to Ski!

The ski train will take you from North Station to Wachusset Mountain on Saturdays and Sundays for $15.50 round trip, and is a great way for those without cars to get to the slopes.  Once there, lift tickets at Wachusset run about $58 dollars.  If you have Harvard Pilgrim HealthCare (the University’s student health plan), look out for Wachusset’s discounted ticket rate.  The specific discount is yet to be announced.  For all the skiing newbies out there, Wachusset also has a beginner package including rental, lesson, and lower lift ticket for $89.00.

Online Discount Sites

Lift tickets are quite the investment these days, but there are ways to score deals if you know where to look.  Liftopia.com offers online ticket deals for mountains across the country. You buy tickets for specific days, which can be less than ideal if you happen to pick a rainy or icy day(for all you West Coasters—welcome to East Coast skiing!)  If you have a ski weekend planned, this can be a great place to look for ticket deals before you go.    Other online discount sites (like Groupon, Living Social and Eversave) occasionally run deals for local mountains and are worth a peek if you are considering a ski trip.

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Student Discounts

Unfortunately, most student discounts in the area are for season-passes.  If you aren’t looking for a big commitment, it becomes harder to find deals.  I looked and couldn’t find any Tufts discounts at mountains, but it never hurts to bring your student ID and ask.

Tufts Ski Trip

Friedman will be planning a weekend ski trip to Sunday River, located in Maine, sometime in February.  The mountain is about 3.5 hours away and has 8 peaks.  The tentative plan is to stay at the Snow Cap Inn.  For more information about the trip contact Laura Carroll, Laura.Carroll@Tufts.edu or Lauren Parks, Lauren.Parks@Tufts.edu.

I’ve had many conversations with a range of Friedman students, some of whom have never skied before and some who are experts.  I would encourage you to chat with your fellow Jumbos and take a trip to the mountain.   There is no better bonding experience than bundling up, swooshing down the slopes, and enjoying a cold beer or hot chocolate afterwards.  Enjoy!

Lisa D’Agrosa has been skiing since she was three years old.  She is a first-year Nutrition Communications student and a Registered Dietitian.  She hopes to help solve the obesity epidemic in the country by educating the public about healthy eating.  Read more @ http://www.simmerdownnutrition.com

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January 1, 2012

Not Home for the Holidays? Boston Has Plenty to Offer!

By Lainey Younkin, RD

Your New Year’s Eve fun is over, but you’ve still got about 20 days until classes start again.  If you’re sticking around Boston for winter break, heading back early after your holiday fun, or looking for new weekend ideas this winter, check out the list below.

1.    Ice-skating at Frog Pond

New to the city or not, don’t miss the opportunity to go ice-skating outside at The Boston Common Frog Pond.  Be sure to check the forecast first and bundle up if it’s looking frigid – think two pairs of socks.  Even if you’ve been before, there are new reasons to head out again this year.  There is now a College Night, Tuesdays starting at 5pm, that offers admission to the rink for only $2.00 per person with a college ID.  In addition to admission, adult skate rentals cost $9.00.  If you’ve never skated, the rink also offers group and private lessons.  You can check out more information here.

2.    Frozen Fenway 2012

Sticking with the theme of ice rinks, the Red Sox aren’t the only ones who get to play at Fenway.  Starting January 1st, 2012, Fenway will be transformed from a baseball field into an ice rink as local schools and regional colleges show off their hockey skills at Frozen Fenway 2012.  Tickets are available online and start as low as $5.00.  If you like watching hockey but can’t afford the Bruins this might be the place for you.

3.    Boston Sports

However, there are opportunities to see the professionals as well.  The Bruins and Celtics play at the TD Garden over the winter, and you would be amiss to leave this city without experiencing some true Boston sports fanatics.  Check out the websites for ticket and schedule information: Bruins and Celtics.

4.    Candlepin Bowling

Other cities may offer traditional bowling, but have you been candlepin bowling?  Put a spin on your game with this style of bowling that is unique to Canada and New England.  The bowling balls are smaller and do not have holes.  The pins are taller and thinner, thus harder to knock down.  Get a group together and try it yourself.  You can check it out at Boston Bowl, Lanes and Games, Sacco’s, or at South Boston Bowlarama, which is just a quick bus ride from the Broadway T stop on the red line.

5.    Chinese New Year Celebration – Lion Dance Parade 2012

If you’ve spent most of your money on gifts, eggnog, and traveling, you may want to do something that’s fun but free this winter.  Fun, free, and also convenient for Friedman students is the Chinese New Year Celebration.  Head to Chinatown on January 29th from 10:00 am to 5:00 pm for the Lion Dance Parade.  You can follow the parade from business to business as they dance in front of the doors wishing prosperity in the New Year.  Afterwards, don’t forget to eat at one of the delicious Chinese restaurants in the area!

This list is just a start to your winter fun in Boston.  You don’t want to miss all that this city has to offer, even if it is chilly and the snow is piled high.  This list is obviously not exhaustive, since Boston is full of museums, concerts, and other festivals.  Check out more events here.

*Image source

Lainey is a first year Nutrition Communication student and registered dietitian.  She enjoys running, rock climbing, and traveling to the South.  She hopes to help people have a positive relationship with food.  When not doing school work, she enjoys selling jewelry through her business at Stella and Dot - www.stelladot.com/laineyyounkin .  

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January 1, 2012

Alumni Spotlight: A chat with Chobani’s Nicki Briggs, MS, RD N’07

By Sarah Gold

Nicki Briggs, MS, RD is the Director of Communications at Agro Farms, Inc, the parent company to Chobani yogurt.  Nicki graduated from the Friedman School in 2007 with an MS in Clinical Nutrition and an MS in Nutrition Communication. She completed her dietetic internship at the Tufts Francis Stern Nutrition Center.

You came to Tufts for the combined Masters in Clinical Nutrition and Dietetic Internship, but graduated with a second degree in Nutrition Communication. What inspired you to continue on with the second degree?

When I came to Tufts, I wasn’t aware of the Nutrition Communication (Nut Comm) degree. At orientation, Dr. Jeanne Goldberg talked about the Nut Comm program and I was immediately sold.  It’s exactly what I wanted to do! I just didn’t know it existed. When I came to Tufts, I knew I wanted to do something with food and people, but didn’t know where my sweet spot was yet. As soon as I heard about Nut Comm I knew it was for me. The opportunity to reach people on a larger level is so appealing. There is so much misinformation out there– I love the opportunity to talk to people about nutrition through food.

So, you never wanted to work as a clinical dietitian?

I liked the Tufts program for its clinical focus. Even though I knew clinical wasn’t for me, it’s an important part of the profession and I needed to learn it. It takes a special dietitian to work in a clinical setting, but that’s not me.

Let’s talk about your work at Chobani. How did you end up there?

I lucked out. After I graduated from Friedman I went to Old Ways, a Boston-based non-profit designed to educate people about healthy eating through regional diets. There, I ran the Mediterranean diet programming including consumer education. In this role, I worked with Mediterranean food companies and went to a lot of trade shows. I was walking the floor at the Expo West and saw Chobani, which had just launched. This was before the Greek yogurt trend had taken off. The product was phenomenal and so were the CEO and EVP of sales. They had so much passion for the product, which was something you didn’t really see at these shows.

After the show, I stayed in touch, and promoted their product because I thought it was so great and wanted to see it succeed. Twelve months later they were looking to expand internally and they called me to work in their 3-person communication department.

How has the company grown and changed since you started back in 2009?

When I started, we were small, no one knew about us. People didn’t even know about Greek yogurt. But, when people tried it, they became fanatics, or “Chobaniacs,” as we call them.  Growth was organic at first. We had a strong following online.

I began reaching out to dietitians to introduce them to Chobani. When we talk to dietitians, it’s a two-way conversation; we’re not just trying to sell our product. We support what dietitians do and want to help them, whether it’s through yogurt or not. It’s important to build good relationships with them.

The company has grown quickly. We are now the #1 yogurt company in the country with 19% share of the yogurt market.

As the Director of Communications, what are your responsibilities?

I oversee the Communication Department, which now has 24 people. The Department has separated from Marketing and includes public relations, internal communication, customer loyalty, social media, wellness, and nutrition.

Chobani sounds like a great company to work for; do you love working there?

It’s just the best place in the world. Chobani is such a good product, so as a dietitian, I feel good [about it]. Also, the CEO is visionary and operationally very smart, which enables growth and constant learning.

What are some of the challenges you’ve faced working in the food business, or specifically at Chobani?

I really haven’t come across too many challenges. I’m a hardcore fan. It’s important to be impassioned by my product. Also, the company is so open. For example, I thought we needed to add vitamin D into our new children’s product, Champions, since it’s lost in the straining process. I brought the idea to the CEO, we did some research and now the product has 20% of [children’s daily need of] vitamin D in it.

What makes Chobani so great is that we’re a food company, not a marketing company. The company’s goal is to make good products and make people happy.

How do you think your time at Friedman set you up for success in a food business? Were there any experiences in particular that you think helped you get where you are today?

I can’t speak highly enough to my time at Friedman. I left so prepared. The community is strong—alumni, students, and professors.  I still chat with a lot of my professors. Students are so well networked. The heritage is strong and there is pride and empowerment simply from that.

Within nutrition communications, the coursework set me up well — it gave me such a broad perspective.  I know how to look through a study, and what data to present. It gave me a smarter eye for what to look for.

During school, I worked at the Harvard School of Public Health doing writing and speaking, which added to my skill set. Also, the Wednesday seminars really opened my eyes as a journalist. I learned what to look for and what questions to ask.

Any advice for current students looking to get involved in the private sector, especially a small food company?

The sky is the limit. Try to figure out what you like and what you want to do and carve a new case for it. I’ve created all of my jobs. I’ve never once seen a description and applied for it. The Friedman School gave me the skills set to do this and the potential is limitless.

Also, finding a mentor is invaluable. Whether it’s through Tufts, a job, or your local dietetic association, having a mentor will help you.  And, network! It’s extremely helpful.

*Images are courtesy of Nicki Briggs. 

Sarah is a second year student completing a dual degree in Nutrition Communication and the Didactic Program in Dietetics. Through her writing Sarah hopes to share her passion for nutrition, good food and exercise.  Sarah enjoys running, teaching spin, and testing out new recipes to share with friends and family! Read more from Sarah at www.foodandfitnessfriend.com.

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January 1, 2012

Jumbo’s Kitchen Engages Children with Food and Nutrition

by Allison Knott, RD

Jumbo’s Kitchen is a Friedman student group with the mission to “promote an understanding of nutrition, introduce basic cooking skills, and empower kids to make healthy snacks with a focus on fruits, vegetables, and whole grains.”  Laura Carroll, the Public Relations and Website Manager officer for Jumbo’s Kitchen and volunteer since 2010, explained the Tufts student group in greater detail.

Tell me about the history of Jumbo’s Kitchen (JK).

JK was started in 2008 and was formerly called “Cooking with Kids.” It began as an Albert Schweitzer fellowship project of two Tufts medical students.  The goal was to provide and teach low-income students basic cooking skills and simple nutrition tips in a fun and interactive environment. “Cooking with Kids” was adopted by Friedman students in 2009 and was renamed Jumbo’s Kitchen in honor of the University’s mascot- Jumbo the elephant.  Friedman students strengthened partnerships with the DotWell Community Health Organization in Dorchester, MA and expanded the program to three schools in the Dorchester neighborhood.

The DotWell organization is a community-based health initiative. It is a partnership between the Dorchester House and the Codman Square Health Center. The mission of DotWell is to address health disparities in the community through a variety of programs.  DotWell organizes afterschool programs for schools in Dorchester and Jumbo’s Kitchen is one of the activities where students are placed.

What does Jumbo’s Kitchen entail?

Jumbo’s Kitchen volunteers teach low-income elementary school kids simple and basic cooking skills every Friday afternoon during the academic year.  We use classrooms without access to a kitchen, so all skills are taught with minimal equipment and do not require heat cooking. Rather, we do lots of chopping and assembling dishes like pasta salad, fruit salad, smoothies, Greek yogurt parfaits, veggies with hummus, and guacamole.  Recently, we purchased a toaster oven and have used that to make veggie pizzas and fruit crumble.

How many Friedman students are involved? 

The JK board is made up of four Friedman students. Our volunteers come from Friedman, the MPH program, and the Tufts School of Medicine.  The number of Friedman students involved is hard to estimate since volunteers come sporadically, but there has been a consistent commitment from the Friedman community since JK’s inception.

Do you have an estimate of how many students are reached by JK each year?

The number of students in each class ranges from 8 to 14. We rotate schools and students every 4-6 weeks.  We probably reach anywhere from 40 to 50 children each year.

Who funds Jumbo’s Kitchen and how can individuals support the program?

The Friedman Student Council and the Tisch College of Civic Engagement fund Jumbo’s Kitchen through an application process. The best way for people to support Jumbo’s Kitchen is to volunteer!  We’re always looking for more volunteers.

How can students get involved?

Students can volunteer any Friday afternoon and can come as often as they like!  We’re expanding our lesson plans to include more food origins, food history, and MyPlate information.  Hopefully, these additions will give the children a better understanding of where their food comes from and the 5 different food groups. We’re also working on a new website, a quarterly newsletter (for the Friedman and the DotWell community), outreach to parents, and improving our evaluations of the participating children’s food/nutrition knowledge. We’ll be looking for new board members this spring to take over in the fall of 2012, too!

Interested in becoming involved? Contact Elaine Siew, Communications Officer for Jumbo’s Kitchen, Elaine.Siew@tufts.edu.

What would you say to someone who is considering becoming a volunteer for Jumbo’s Kitchen?

Jumbo’s Kitchen is really rewarding.  The kids are bright, energetic, and enthusiastic about the food we “cook,” or at least most of them are!  And they’re really cute. It’s great to see kids try fruits/veggies they didn’t think they would like and then do. We encourage all the kids to try everything once and never to saw “eww.” It’s adorable how excited they get over a can-opener!  Each kid takes one turn turning the can-opener so everyone can have a chance!  Also, as a volunteer, you get to eat the food!

To read more about Jumbo’s Kitchen and learn how to get involved, visit, the Jumbo’s Kitchen website.  You can also find the group on Facebook and on Twitter @JumbosKitchen.

*This interview was edited and condensed

*Source of images

Allison is a second year Nutrition Communication student and registered dietitian.  She has a passion for communicating sound nutrition information to the public.  Follow her kitchen blunders, triathlon adventures, and read nutrition advice on her blog, Choices.Habits.Lifestyle.

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January 1, 2012

Nutrition Talk Radio: Taking a closer look at the new MyPlate

By Sarah Gold

Nutrition Talk Radio, a program of the Tufts Nutrition Internet Radio Project, is a conglomerate of podcasts covering a variety of nutrition science, policy, and recent news topics. Each semester, students work with assistant professor Paul Giguere to develop an hour-long podcast similar to the format of the popular National Public Radio (NPR) program “This American Life.” Students work together throughout the semester to develop a topic, write a script, recruit experts for interviews, and edit the podcast to professional quality. Students gain knowledge in writing and editing radio scripts as well as editing in Apple’s garage band while earning a half-credit towards their degree.

This semester, I worked with Rachel Perez, Tracy Pui, and Utchima Spirachya-anunt to develop a radio program about the USDA’s recently released dietary icon, MyPlate.

In the latest episode of Nutrition Talk, host Rachel Perez explores the implications of MyPlate, the new image meant to represent the important messages of the 2010 Dietary Guidelines. She first talks with Dr. Robert Post, the Deputy Director of the Center for Nutrition Policy and Promotion, about the agency’s communication plan for MyPlate. After that, Emily Biever, RD, a dietitian at the Tufts Floating Hospital for Children and owner of private practice Integralfuel, joins Rachel to talk about the different uses for MyPlate when meeting with clients at her dietetics practice. Lastly, Rachel talks with Dr. Chris Peters, Assistant Professor at the Friedman School, about the agricultural implications of MyPlate and the land needed to achieve the dietary recommendations.

To listen to this episode, visit the Nutrition Talk website or download the episode for free on iTunes (search Tufts Nutrition Talk).  If interested in Nutrition Talk as a directed study, contact Paul Giguere.

*Image source

Sarah is a second year student completing a dual degree in Nutrition Communication and the Didactic Program in Dietetics. Through her writing Sarah hopes to share her passion for nutrition, good food and exercise.  Sarah enjoys running, teaching spin, and testing out new recipes to share with friends and family! Read more from Sarah at www.foodandfitnessfriend.com

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January 1, 2012

Come for the Crêpes, Stay for the Wi-fi: Mr. Crêpe is Mister Right Now

By Michelina DelGizzi

Part coffee house, part crêpery, Mr. Crêpe is tucked in the heart of Davis Square in Somerville. Mr. Crêpe offers its customers soups and salads, but students, tourists, and locals flock here for Mr. Crêpe’s namesake: crêpes, jam-packed with sweet and savory goodness.  Not sure what a crêpe is?  Think very thin pancakes, topped with any combination of fillings: vegetables, meats, fruit, chocolate, even marshmallow fluff, and wrapped up into a delicious little (or monstrously-sized as is the case here) epicurean delight. Though a popular breakfast spot, Mr. Crêpe cooks up crêpes throughout the day.  In fact, if you’re lucky enough to snag a spot by the open “kitchen”, you can watch the crêpe-makers working their magic.  When I stopped in for lunch a few weekends ago, the place was packed, and for good reason.

Self-seating allows athletic crêpe-consumers to race each other for a table.  Surprisingly, we managed to score one by the window, which offered a great view of the square. The tables are a bit crammed together though, so it was an obstacle course making our way from the register to the pickup counter and back to our seats.

The flavor pairings on the menu are delicious.  My crêpe boasted fresh spinach, Portobello mushroom, and basil, while my dining companion (read: boyfriend) ordered the special: breakfast sausage, fresh spinach, cheddar cheese, and sliced apples.  If you’re the creative type, you can build your own, choosing from a variety of cheeses like fresh marinated mozzarella and feta goat cheese, to treats like caramelized onions, avocado, and even merguez, a spicy lamb sausage.  A “SuperCrêpe” gives you even more options, like adding eggs or smoked chicken.  An extensive vegetarian menu provides plenty of options for non-meat eaters as well.

After our savory crêpes, I was stuffed, but my boyfriend had been eyeing the sweet crêpes since we’d walked in.  So, we kept it simple and ordered the Nutella and strawberry crêpe.  As delicious as we had imagined it would be, the Nutella smothered the strawberries in chocolate-hazelnut perfection.

With portions that could feed two, Mr. Crêpe is a good deal.  Crêpes range from $6.00+ for a “gourmet savory crêpe” to over $8.00 for a “SuperCrêpe.”  Sweet crêpes range from about $5.00 to almost $8.00.  Our bill came to just about $25, and we rolled out of Mr. Crêpe happy, satisfied, and as stuffed as our crêpes had been.  Mr. Crêpe is so cool, it doesn’t even have a website.  On the weekends, Mr. Crêpe morphs into a groovy study spot for hungry students to pitch their academic camp.  Wi-fi keeps you working, a selection of coffees and teas keeps you caffeinated, and free “Somerville tap water” keeps you hydrated (yes, that’s on the menu).

Take the red line to Davis to check it out for yourself.

What: Mr. Crêpe

Where: 51 Davis Square (corner of Elm and Dover Sts.)

Fits: A student’s thrifty budget

Take: Your hungry boyfriend who thinks crêpes are lame

Why: Because it’s been a while since you proved him wrong

*Image 1 source; Image 2 source

Michelina DelGizzi is an incoming Friedman student who said the word “crêpe” too many times and now just thinks it sounds weird.  She also, thankfully, dates a man who doesn’t think crêpes are lame. 

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January 1, 2012

Simple and Spicy Tandoori Chicken

by Alisha Mehta

Tandoori chicken is a spicy and tasty Indian dish that is traditionally prepared in a tandoor oven. Tandoors are cylindrical clay ovens that date as far back as 2600 B.C. Food prepared in a tandoor is cooked for a short period of time at extreme heats, reaching up to 900°F. Tandoors were originally used for cooking naan (Indian flatbread), but are now used for meat dishes as well.

Tandoori chicken gets it flavor and distinctive red color by marinating in yogurt and spices. The dish was first created around 1920 by Kundan Lal Gujral, an Indian chef who decided to experiment with cooking chicken in the tandoor. The result was a flavorful roasted chicken that was crisp on the outside, yet juicy and tender on the inside.

Though tandoori chicken is meant to cook in a tandoor, my husband created this recipe which is adapted for the barbecue, electric grill, or oven. It requires only a few different spices, all of which can be found in the spice aisle at your local grocery store.

Ingredients:

Part 1:

1 lb. chicken breast

1 T chili powder

1 T lemon juice

1 T vegetable oil

Salt to taste

Part 2:

6 T Greek yogurt

1 T fresh ginger, minced

1 ½ T fresh garlic, minced

½ T chili powder

½ tsp salt

½ tsp black pepper

Pinch of turmeric

½ tsp garam masala*

1 tsp ground cumin powder

1 tsp coriander powder

1 T lemon juice

4 drops red food coloring, or more according to preference

Lemon wedges and onion slices for serving, optional

*Add one T chili powder to first set of ingredients for a spicier version

  1. Cut chicken breasts into two-inch cubes.
  2. Combine ingredients from Part 1—chili powder, lemon juice, vegetable oil, and salt in a large mixing
  3. bowl and stir until well-mixed. Add chicken and toss. Make sure to rub in the spice to thoroughly coat the chicken.
  4. Place chicken pieces into a Ziploc bag and shake to ensure the chicken is well-coated. Store in the refrigerator for one hour.
  5. Combine Part 2 ingredients­—yogurt, ginger, garlic, salt, pepper, turmeric, garam masala, cumin, corian
    der, lime juice, and red food coloring—in  a large mixing bowl. You may add more red color, depending on the color you desire. Add the chicken and mix well to cover all pieces with marinade. Cover the bowl and allow to marinate in the refrigerator for 6 hours or overnight.
  6. Grill the chicken on a lightly oiled electric grill or barbeque for about ten minutes. If chicken appears charred and the juice is clear after piercing chicken with a fork, test the internal temperature with a meat thermometer. When the chicken reaches 165°F, remove from grill.
  7. Alternately, you can bake chicken in the oven. Pre-heat oven to 500°F and place chicken on a lightly greased baking pan. Bake for 10-15 minutes, until your meat thermometer shows an internal temperature of 165°F.

Serves four

*Garam masala is a common Indian spice that blends the flavors of several spices, usually including cumin, coriander, cardamom, black pepper, cinnamon, cloves, ginger, nutmeg, fennel and saffron.

Squeeze some fresh lemon juice on your chicken and enjoy atop a fresh garden salad!

Alisha is in her second year at the Friedman School as a dual Nutrition Communications/DPD student and is excited to soon become a Double Jumbo. She is a true California girl, enjoys traveling, trying different types of fitness classes, and attempting to create healthier versions of recipes. Alisha records her recipes she finds blog-worthy at SavortheFlavour.

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January 1, 2012

Drinking Wine on a Student Budget

By Jenn LaVardera

After a long day of class, a date with the DVR and a glass (or two) of a favorite wine is a great way to relax. But added stress over the cost of the bottle is the last thing a student needs. Here are a few tips for finding a quality bottle of wine that won’t break the bank account!

Shop at a specialty store

Employees at wine shops (as opposed to corner liquor markets) tend to be familiar with the bottles in the store and may be able to suggest affordable bottles that do not sacrifice taste. If you are familiar with a specific higher end bottle, the shop keeper will likely be able to offer an affordable alternative. (This usually applies to wine lists in restaurants as well.) Specialty stores are also likely to offer tastes before you commit to a bottle.

Ask other shoppers

Other shoppers may be familiar the different bottles, so don’t hesitate to ask for their suggestions. If you see someone quickly gravitate towards one of the less expensive bottles, chances are he has tried it before (and obviously liked it if he is choosing it again).

Look at the label (but not just the picture)

Even though a bottle may have a bright, “cool” looking label, it doesn’t necessarily mean that it’s a good wine. In fact, an intricate label may be covering up the fact that the wine is not that great. Read the back of the label instead; it usually describes the taste of the wine, where it comes from, and what to drink it with.

When all else fails…

Here are a few of my personal suggestions:

(note: the Trader Joe’s shop on Boylston does not carry alcohol)

Contadino Pinot Grigio delle Venezie ($3.99 at Trader Joe’s): With a sweet, refreshing flavor, this wine certainly goes above and beyond its affordable price tag. Great with a light dinner, dessert, or on its own!

La Finca Tempranillo ($3.99 at Trader Joe’s): Flavorful and fruity, this medium-bodied (meaning not too light, not too heavy) wine is very easy to drink and great with meat or tomato-based dishes.

Firefly Ridge Pinot Gris ($5.99-15.99): This sweet California wine is light and fruity, and pairs wonderfully with appetizers, light meals, or dessert.

Annabella Pinot Noir ($12.99): On the more expensive side of this list, Annabella is a full flavored red that is perfect as a house-warming gift or for a special occasion.

Gnarly Head Wines (~$8.99): This California winery produces an old vine zinfandel, cabernet sauvignon, merlot, authentic red, pinot noir, pinot grigio, and chardonnay; these wines have yet to disappoint!

*Image sources:  wine-bohemia.info, kevinsbbqjoints.com

Jenn is a first year Nutrition Communication student. She developed a love for wine while living in Florence, Italy. When she is not drinking wine she can be found at Dave Matthews Band concerts, in her kitchen cooking, or watching Anthony Bourdain: No Reservations.

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November 30, 2011

Welcome to the December issue!

Dear Sprout Readers,

It is hard to believe this is our last issue of the year. The past 12 months have been marked with numerous milestones for The Sprout – our first dual-editors, our most varied staff of writers, our largest issue to date, and our highest number of site visits on a single day (whoop!). Many of these milestones are thanks to you, our readers. Your comments, feedback, opinions and compliments have pushed us to tackle controversial topics, heated debates, and even encouraged us to question some of our own beliefs.

This paper is a representation of a unique network of bright minds. Thank you for allowing us to share our thoughts with you the past 4 months, and we look forward to another bright year for The Sprout in 2012.

Katie Andrews, Editor-in-Chief
Rachel Perez, Managing Editor

‘Tis the Season

Gift Guide for Food Lovers.  By Julia Raymond.  Food-inspired gift suggestions for family, friends, and food enthusiasts alike!

Deck the Halls with Lentils and Bean Paste.  By Mimi DelGizzi.  From Diwali to Lunar New Year, the holidays are an invitation to sample traditions from around the world.

Rock Out Those Winter Blues with Indoor Rock Climbing.  By Lainey Younkin.  Mix up your holiday workout routine with rock climbing.  Head to Rock Spot Climbing gym, and you’ll discover arm muscles you didn’t know you had.

The Current Nutrition Landscape

Understanding Virtual-Water for a Sustainable Future.  By Sarah Howard.  “Virtual-water” is the amount of water required to produce any item, from hamburger to T-shirt.  As water scarcity increases, “virtual-water” may be the key to developing sustainable policy strategies.

Saving at the Register, Paying in the Long Run: The Costs of Extreme Couponing.  By Katie Andrews.  This reality TV show highlights individuals who take saving a penny one step further, while sending an alarming message about the affordability of food.

An Inside Look at Chive Sustainable Event Design and Catering.  By Sarah Gold.  This successful business brings innovation to sustainable business practices, with a mission to educate farmers, chefs, business partners and the community. 

Friedman Community Plot

First All-Friedman Journal Club Discusses Controversial Article on Neighborhoods and the Obesity Connection.  By Allison Knott, RD.  Students from multiple programs within Friedman gathered to debate a recent research article, providing unique insight into neighborhoods and their affect on health.

Friedman Students Come Together to Address Diversity.  Student group spotlight, by Meghan Johnson. Students in the Justice, Equity & Food at Friedman group tackle issues of discrimination, oppression and racism that affect the food system.  Learn how they are promoting diversity in the Friedman School.

Friday Night Lights: A Review of the 2011 Policy Student Internship Presentations.  By Lisa D’Agrosa, RD.  An evening of summer internship presentations testified to the talent of students at the Friedman school.   Read on for the overview and a link to student PowerPoint presentations.

Nutrition Science and Policy

Resveratrol Supplements Replace Diet and Exercise?  Not so Fast.  By Alisha Mehta.  A new study shows that resveratrol, a compound found in red wine, may mimic the effects of diet and exercise on the metabolism of obese men.  Yet the long-term outcomes from these supplements remain unknown.

Q & A with Alice Lichtenstein: Close-Up with the IOM’s Front-of-Pack Labeling Committee.  By Rachel Perez, RD.  In October the Institute of Medicine released their final report on front-of-pack nutrition labels.  Alice Lichtenstein, D.Sc., senior scientist at the Jean Mayor USDA Human Nutrition Research Center on Aging and Gershoff Professor at the Friedman School, served as vice chair and speaks on the deliberations.

From the Food Basket

Not Your Average Burger and Beer.  By Jenn LaVardera.  Good food plus good beer?  Take our word for it.  Here are three favorite venues where you will find both.

NEW Cookbook Review! One Bowl: Simple, Healthy Recipes for One.  By Ashley Carter.  Friedman alumna Stephanie Bostic believes that “simple is good,” a philosophy that inspired this new easy-to-read cookbook.  Also includes Sweet Potato and Black Bean Soup recipe!

Enjoy!

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November 30, 2011

Gift Guide for Food Lovers

by Julia Raymond

I confess: I love buying gifts for friends and family. But my tolerance for crowds, customer complaints, and traffic during the holiday season has diminished significantly over the years.

Patience isn’t the only diminishing factor, particularly for graduate students. Limited time and funds can impose additional constraints on our gift giving capacity. Despite this, I make every effort to find some small token of appreciation for friends and loved ones.

Meet my favorite shopping companion – the Internet. Online shopping not only enhances convenience but also creativity. Websites like Etsy.com, an online marketplace where independent artists sell handmade and vintage items, have expanded gift options exponentially.

Here are a few creative, food-inspired gift suggestions for your family, Friedman friends, and food enthusiasts alike.

1. DIY Cheese Kit – Perfect for anyone with culinary curiosity. The kits are easy-to-follow, affordable, and fun. Choose from mozzarella, ricotta, paneer, queso blanco or chevre. All you need is one hour and some milk.

Cost: $19-$50. Available at http://www.dailygrommet.com/products/urban-cheesecraft-diy-cheese-kits.

2. Box Appetit Lunchbox – Friedman students boast an impressive array of Tupperware and other food carrying vessels. Encourage your friends and family to bring lunch with this reusable lunchbox, which features a lid that locks securely, a separate sauce container, a built-in fork, and a microwavable dish so you can keep foods separate and heat only the parts that need it.

Cost: $22. Available at http://www.uncommongoods.com/product/box-appetit-lunch-box.

3. Farmers’ Market Bag – This bag has specialized compartments and pockets to protect delicate produce like peaches and tomatoes, loops to hold bottles and longer vegetables like leeks in place, and a structured mesh design that maintains the bag’s shape. Designed by California innovator Peter Watchel, the bag is not yet in production phase. Quirky.com, a crowd-sourcing website that takes product-idea submissions and finances the best submissions, is waiting to get a commitment from 1,500 buyers. They already have over 800 committed buyers. With any luck, the bags will be produced and ready for the Spring farmers’ market season.

Cost: $19. Available for presale at http://www.quirky.com/products/78-Mercado-Farmers-Market-Bag.

4. Molecular Jewelry – Now you can study your favorite compounds and wear them too! Choose from a variety of compounds including caffeine, dopamine, glutamate, theobromine (chocolate), and serotonin.

Cost: $50. Available at http://www.etsy.com/shop/molecularmuse.

5. Sam Adams Holiday Beer – Skip the hats and scarves. Sam Adams’ Holiday Porter is the other winter warmer. Its sweet and malty taste is complemented by notes of coffee and chocolate. A great gift for beer fans or Boston fanatics. Look for it in Sam Adams seasonal variety packs.

Cost: $14-$16. Available at select liquor stores in the Boston area or online at http://www.bevmo.com/Shop/ProductDetail.aspx?utm_source=froogle&utm_medium=cpc&utm_campaign=froogle&ProductID=3045.

6. Taza Chocolate Mexicano Sampler – My favorite eating mantra is “everything in moderation, including moderation.” I usually err on the side of less moderation, especially when eating chocolate. Established in 2006, Taza Chocolate is a socially responsible chocolatier located nearby in Somerville. Go to the factory and sample their wide variety of chocolates or send something sweet like this Mexicano sampler directly.

Cost: $20. Available at http://www.tazachocolate.com/store/Products/MexicanoSampler.

7. FoodPod – Most food gadgets are useless. Still, I can’t resist buying the latest ones to disprove my theory. My most recent acquisition, the FoodPod, succeeded in doing just that. This silicone basket can be used to boil, blanch, or steam a variety of foods. Plus, the built-in grip lets you remove the vessel and reserve the cooking water for other foods. It’s easy on your wallet and the environment.

Cost: $15. Available at http://www.fusionbrands.com/index.php?main_page=product_info&products_id=197.

 8. Donate  – Embody the true spirit of the holidays with a charitable donation in someone’s name. Find an organization that matches the recipient’s interests using websites such as JustGive and Network for Good. Many organizations send a certificate or acknowledgement of the donation to the honoree, or you can make your own to include in a card.

Julia is a first year Nutrition Communication student at the Friedman School. She enjoys food and cooking, traveling, the New York Times, and a daily dose of inspiration from TED.com.

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November 30, 2011

Deck the Halls with Lentils and Bean Paste

by Mimi DelGizzi

Blegh.  I sit slumped in my chair at my aunt’s dining room table, a bowl of steaming black mush in front of me.  “Mimi, eat it.  It’s good luck,” Aunt Vovi persuades. I morph into a ten-year old and hold my nose while taking tiny bites of the “lucky” lentil soup, making slurping noises to trick Auntie Vovi’s ears into thinking I’m eating more than I am.  A staple of Italian holiday cuisine, the lentils are small, flat, and round—reminiscent of coins—and Italians eat them for prosperity, good luck, and wealth in the New Year.  Staring into the black abyss of soup in my bowl, I know this is one Italian holiday tradition I don’t like. A sticky sausage made of pig snout, cotechino, is another festive Italian treat, served alongside roasted potatoes and onions. I eat just enough to warrant dessert:  Panetonne and Pandoro, sweet holiday breads made with almonds and candied fruits.

This time of the year is peppered with holiday food traditions and rituals all across the world. We choose special menus for certain days.  We invite friends and family to share in the abundance.  We deem lifting forkfuls of pumpkin pie into our mouths as exercise (“Ok, just one more sliver!”).  We take tryptophan-induced snoozes at the dinner table. No matter what you celebrate, from Diwali to Lunar New Year, the holidays (excuse me, The Holidays) invite us to embrace our cultures in terms of food, attaching sentiments and meaning to what we eat. These generations-old traditions from around the world might help you add some new ones into your holiday season.

Greece and England share an interesting holiday food tradition that couples as both a choking hazard and a dental nightmare.  A coin is hidden in a festive cake both for Vassilopita, Greece’s New Year, and in Britain’s traditional Christmas pudding.  The one who finds the coin and retrieves it before swallowing it, choking, or chipping a tooth will enjoy success and wealth in the coming year.  In Tibet, however, the opposite is true.  Tibetans hide a piece of coal in their guthok for Buddhist New Year.  The person who gets the coal is said to have a dark soul and an evil heart!

Lunar New Year is one of the most festive holidays celebrated in many Asian cultures and typically lasts several days.  China and Vietnam celebrate Lunar New Year on the same day, falling sometime between mid-January to late February.  In China, however, the holiday is called “Chinese New Year.” The celebration is a time for “sticky rice with pork” made into the shapes of squares or rolled into balls and Moon cakes are the most popular dish .  In Vietnam, these cakes are called banh trung thu and are typically filled with savory meats, sweet coconut, or bean paste.   Moon cakes and sticky rice balls wrapped in bamboo leaves are popular in Taiwan as well.

In the Philippines, celebrators eat noodles for a long life and round food items to symbolize coins in hopes of gaining money and success.  Korea’s Winter Solstice is the time for dduk, a glutinous rice cake served as dessert with fruit and nuts inside.

Picture source

In Mexico, tamales are the traditional holiday food.  In Guatemala, these tamales negros, or “black tamales,” are sweet and eaten at midnight on Christmas Eve.  Another traditional Guatemalan dish, Fiambre, is served in celebration of Dia de los Muertos, the Day of the Dead, which is a day to remember and give thanks to ancestors.

Cooking and baking breads is traditionally part of Ethiopian celebrations during this time of the year.  Doro wat, a spicy chicken stew, is the special holiday treat in Ethiopia, eaten with traditional Ethiopian bread, injera.

One Italian tradition that has made its way into Spanish and Filipino cultures is eating grapes when the clock strikes midnight on New Year’s Eve.  The Spanish and Filipino traditions suggest twelve grapes for the twelve months of the upcoming year.  Italian tradition suggests eating as many grapes as you can–the more grapes, the more upcoming success.  Be forewarned: downing as many grapes as you can post-Happy New Year toast might make you look like a weirdo.  Let’s stick with twelve.

No matter what your holiday food traditions are this season, it’s never to late to add some new ones into the mix.  Pass the pig snout, please.

*Image sources: Foodpoi.com, Whole Foods Market

Mimi DelGizzi is an incoming Friedman student practicing her 100m dash so she can sprint away from the lentil soup that will inevitably stare her down at the holiday dinner table again this year.

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November 30, 2011

Rock Out Those Winter Blues with Indoor Rock Climbing

By Lainey Younkin

The past few warm spells of weather have been nice, but unfortunately, they won’t be sticking around for long.  Winter is around the corner.

Outdoor activities seem to diminish in the winter.  If the elliptical is not going to cut it until spring, or you’d like your dates to be a little more exotic than dinner and a movie, or you’d just like to do something fun indoors with your friends, then rock climbing is your go-to activity for the next few months.

Afraid of heights?  No problem.  Keep in mind that not all rock climbing involves ropes and hanging out near the ceiling.

I recently ventured to Rock Spot Climbing gym in Hyde Park.  Whether you’re a beginner or more advanced rock climber, this gym has something for everyone – including student discounts.  And don’t worry, the sport is safe.  There were 8-year olds having birthday parties there.

First, a brief overview on the two types of rock climbing: “top-rope” and “bouldering.”  Top-rope climbing involves ropes (provided by gym), a harness, climbing shoes, a belay device, and two people – a climber and a belayer.  The belayer stays on the ground and pulls the slack out of the rope (using the belay device) while the climber is climbing.  While climbers climb up during top-rope climbing, they work their way across the wall when bouldering (without a harness or ropes).

Top-rope climbing and bouldering may seem scary, but after most people try, they realize it’s not.  Experienced rock climbers know that safety comes first.  Therefore, the ropes and knots are checked frequently to ensure safety for everyone.  Large “crash pads,” or big mats, lie beneath the bouldering area to catch climbers should they fall.  Also, gyms do not allow climbers to go above a certain height on the wall when bouldering since they are not tied into ropes.

You might also be under the impression that you need to be strong to rock climb.  False.  I’ve seen plenty of skinny guys out-climb football players.  Don’t get me wrong – you will be sore after climbing.  But the more you climb, the better you’ll get.  And you’ll learn it’s not all about strength but about technique and trusting your feet.

If you’re new to rock climbing, Rock Spot is the place to go.  The gym is beginner-friendly and is open seven days a week from 10am-midnight.  It offers both top-rope climbing and an area for bouldering.  Belay classes – in which you learn the proper technique for pulling the slack out of the rope while your partner is climbing – are offered for $12.  If you already know how to belay, you simply have to demonstrate your competence (at no cost).  And if you go by yourself, they have auto-belays that do the work for you.

If you aren’t so sure about the climbing but want to tag along, you can work on your balance by attempting “slack-lining,” which is similar to walking on a tightrope but at lower heights.  There’s also a stationary bike, pull-up stations (rock climber style), and room for ab work.

Now on to what’s most important – dollars, discounts, and deals.  Information is from http://rockspotclimbing.com/content/rirg_rsc_pricing.pdf.

Day Pass $16, $24 with gear
Bouldering Pass $12, $17 with shoes

 Memberships:

Student (must show valid school ID):

1 month – $50           3 month – $99           1 year – $365

Adult:

1 month – $60 3 month – $160 1 year – $500

Enjoy being a student while you can!  However, if you’re not ready to commit to a membership, you can also purchase a punch card for 5, 10, or 20 visits, at $70, $130, and $220, respectively (not including gear).

If you’re just looking for that fun night with friends or that new date idea, check out the discount days at http://rockspotclimbing.com/content/rirg_rsc_pricing.pdf where you’ll find deals for students, ladies, and more!  You can also read the Newsletter to check out monthly events and specials.

Rock climbing is a great way to mix up your workout routine with a fresh challenge.  Head to Rock Spot Climbing gym this winter, and you’ll discover arm muscles you didn’t know you had and perhaps even take your relationship to new heights.

Transportation:

Rock Spot Climbing Gym

67 Sprague Street
Boston, MA 02136

Via the T:

Option 1: Orange line to Forest Hills, take #32 bus to Hyde Park Ave @ Milton St., walk to 67 Sprague Street (~10 minutes)

Option 2: Red line to South Station, commuter rail – Franklin Line – get off at Readville, walk to 67 Sprague Street (~12 minutes)

Lainey is a first year Nutrition Communication student.  She enjoys running, rock climbing, and traveling to the South.  She hopes to help people have a positive relationship with food.  When not doing school work, she enjoys selling jewelry through her business at Stella and Dot – www.stelladot.com/laineyyounkin.

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