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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s