In With The New!

its_a_new_seasonLeaves are changing, and temperatures are dropping. That can only mean that October is here, and the new academic year is in full swing.

This month at the Sprout, we explore all things new. Our writers creatively take on this topic in a myriad of ways. Right out of the gate, Sprout editor Sheryl Lynn Carvajal gives us a new perspective on the unique food culture at Friedman. What she learned may surprise you.

Sandra Rosenbluth digs into the latest food-shopping trend of grocery delivery. Cailin Kowalewski gives us an inside look at the new FINI grant system, which aims to increase fruit and vegetable consumption among SNAP participants through incentives programs.

Matt Moore sits down with the reestablished and renamed student group, Friedman Business Link, which aims to connect interested students to private industry opportunities. On behalf of the Friedman Justice League, Rebecca Harnik gives us a glimpse into the first social justice certification program for businesses and farmers in North America. Alison Brown interviews alumna Tambra Raye Stevenson about her food justice advocacy and policy work.

Mimi DelGizzi reviews the new, acclaimed pizza restaurant, Pastoral, in Boston’s Fort Point neighborhood. Got leftovers after a great dinner out? Your to-go box can take on new life with Michelle Borges’s recipes to liven up leftovers.

You’re sure to find something new to chew on in this issue!

Lara and Sheryl

In this issue:

That’s So “Friedman”: Unspoken Food Rules at a School of


by Sheryl Lynn Carvajal

We are nutrition students fighting the fight against obesity, food deserts, and working towards policy change. So why are unspoken food rules and silent judgment commonplace within the walls of Jaharis?

imagesThe Perks and Pitfalls of Grocery Delivery

by Sandra Rosenbluth

Grocery delivery services have become popular in the last few years, but they may not be for everyone. Here’s the lowdown to help you decide if grocery delivery is right for you.

FINI: The Greatest Little Grant You’ve Never Heard Of

by Cailin Kowalewski

Newly-announced USDA funding will support healthy food incentives across the country.

“New” Student Group Connects Students to the Private Sector

by Matthew Moore

Following a brief hiatus, Friedman Business Link (formerly known as Tufts Food Works) will return this fall. Its goal is to provide resources for students interested in the private sector, food industry, and entrepreneurship through conversation, education, and connections.

Screen Shot 2014-09-29 at 9.49.21 PM

Justice on the Table: A Food Label for Justice

by Rebecca Harnik

The Friedman Justice League takes a look at the new “Food Justice Label,” which may help to increase transparency in the food system.

Tambra Raye Stevenson: Her Journey to Food Justice Continues

Alum1by Alison Brown

Food justice champion Tambra Raye Stevenson continues to inspire. The Oklahoma native and Washington DC-based food policy advocate takes us on her spiritual, professional, and passion-driven journey to advocate for good nutrition and social justice for all.

Restaurant Review: Pastoral Puts Boring Pizza Out to Pasture

by Mimi DelGizzi

Friedmanites check out a fledgling but buzzed-about upscale pizza spot in Boston’s Fort Point neighborhood.

Recipe: Thinking Outside the To-Go Box

Screen Shot 2014-09-29 at 9.21.07 PMby Michelle Borges

In keeping with “all things new,” this month’s recipes take a new approach to reheating leftover food. Half-eaten sandwiches find a place at the breakfast table, and overwhelming portions of mashed potatoes are blended into a satisfying lunch for the next day.

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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