March (Nutrition) Madness

Dearest Sproutsters,

Here at The Friedman Sprout Editors’ Desk (read: any spot we can set up our laptops), we could not be any more ready for Spring.  All of you east-coast Sprout readers will agree: we’ve had quite the epitomized Winter, haven’t we?

So here it is, the month of seasonal changes, green-colored beer, and nutrition!  March is National Nutrition Month, and this year’s theme is “Enjoy the Taste of Eating Right.”  The American Dietetic Association has chosen to focus on the challenges of eating right, including those related to location, preference, and budget.  Public health programs across the nation are volunteering their services to promote healthy eating and living to all.

March Sprout Quote

The above quote is our personal mantra—between midterms, the weather, applying for jobs, and maintaining a social life, we are in need of some restoration, renewal, revival, reclamation and redemption.  Spring (and especially National Nutrition Month) is a great time to renew your mind, body and soul with a nourishing and satisfying balance of good friends—fat, carbs and protein.  In light of our namesake month, we have chosen to focus on what reviving, healthy food and nutrition looks like from Friedman to across the globe.

Apropos of on-campus “eating right” initiatives, we take a closer look at two distinct projects happening right now at the Jean Mayer Human Nutrition Research Center on Aging (HNRCA): a gardening project sponsored by the Massachusetts’s Horticulture Society’s Garden to Table program and Dr. Diane McKay’s research on health benefits of daily nut consumption.

Although the 2014 Winter Olympics ended last month, many of the athletes are still in the spotlight.  We got the scoop on the diets and nutritional programs of some of the best athletes in the world.  Speaking of Olympians, it will no longer be the norm for their milk-mustache-donned faces to grace those magazine ads.

We’ll help you truly Enjoy the Taste of Eating Right with dining reviews and recipes to keep you energized and satisfied through March. Whether you have some extra time this weekend or are in a major calorie deficit from so much snow shoveling, we have a list of Friedman-approved brunch spots around town that will meet your budget and appetite demands.  And if you’re craving a dose of the exotic out in suburban Somerville, a review of Oleana’s tapas-style sister restaurant, Sarma, will have you vying for a reservation. We top it all off with delicious recipes featuring healthy takes on rich, indulgent French cassoulet with homemade bread, ultra-moist chocolate cupcakes with a surprise (i.e. healthful) ingredient and a quick and ultra-affordable stir-fry that makes great lunchtime leftovers.

As always, our resident poet returns, this month in a more scatological frame of mind. (Yes, we cover the whole eating cycle in this issue.)

We thank you for your continued support through the year and hope that this issue finds you in nutritiously high-spirits.

Your Friedman Sprout Editors,

Amy and Mimi

Inside this issue:

Policy & Science Research

Nuts About Pecans, by Janeen Madan. Dr. Diane McKay tells the Sprout about the phytonutrients in nuts that make them heart-healthy. Ongoing research may set the precedent to include a serving of nuts—the amount that fits in the palm of your hand, that is—every day, year-round.

Holy Cow! Milk Gets A New Ad Campaign, by Michelina DelGizzi.  No more milk mustaches (at least in TV and print ads). Instead, the Milk Processors Education Program urges consumers to “Milk Life.”


What’s That Growing Inside the HNRCA?, by Katherine Wright. The Jean Mayer USDA Human Nutrition Research Center on Aging flexes its green thumb.

Idolizing Olympians (And What’s On Their Plates), by Lara Goodrich Ezor. The Winter Olympics have come to a close, but curiosity over elite athletes’ diets seems to be on the rise.

Justice on the Table

Getting by on a Food Stamp Budget: Stories from the Friedman Community, by Rebecca Boehm. “Justice on the Table” is a monthly feature written by students in the Friedman Justice League. This month is the third and final part in a series that has followed Friedman community members’ experiences with programs like SNAP and WIC.


Restaurant Review: Boston’s Best Brunch Spots, by Sandra Rosenbluth. Brunch is the best thing about Sundays. Here’s the rundown of the best of the best in Beantown.

Restaurant Review: Sarma, by Meg Keegan. For a special night out, head to Sarma, Somerville’s newest small-plate sensation.

Take A Bite Out of This

Recipe: Poulet Cassoulet, Rustic Slow-Cooker Bread, and Beet Cupcakes, by Kari Kempf. Slow-cook your way to winter comfort.

Recipe: Kimchi Fried Rice with Tofu, by Zoe Schweitzer. A few ingredients you (probably) have in your fridge make for a delicious and quick lunchtime treat.

Poems You Can Eat

Peristalsis, by Stephani Cook.  Vitamin-, mineral-, and nutrient-packed poetry for you and yours.  Read this one on an empty stomach.  Warning: poetry is not actually edible.

The Grapevine

Calendar of Food Events
We’ve compiled a list of the best stuff happening in and around the city this month, including Friedman events, on our Calendar of Events link at the top of the page. Click an event on the calendar for more details.

The Friedman Sprout is a monthly student run newspaper that aims to serve the student population at the Friedman School of Nutrition Science and Policy, prospective students, and alumni. Our mission is to report on newsworthy information that affects the Friedman community including nutrition research, food policy, internship and volunteer opportunities, as well as school events. Our editorial slant is that of sustainability in food and nutrition.

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