Here in Boston, sweater weather has arrived. The leaves are changing, temps are dipping and the semester is in full swing. But that isn’t stopping Friedmanites from getting up, getting out and experiencing new things. From bridging the gap in farm worker inequality to trying new fall-inspired recipes, this month’s action-packed issue is all about treats—no tricks!
First up, Julie Kurtz gives us the low-down on California’s new labor standards and what it means for agriculture worker welfare and the Friedman School.
And then Kathleen Nay and Krissy Scommegna are all about networking. Kathleen enlightens us to the art of informational interviewing, while Krissy walks us through her visually enticing weekend full of fun, real-talk and delectable indulgences at Eat Retreat. Trust us—you’ll want to sign up.
Thankfully, Katelyn Castro and Julia Sementelli encourage us to think outside the pumpkin-spice box this autumn. Katelyn gives us five in-season veggies to try this fall (with recipes, of course), and Julia teaches us how to make better-than-storebought almond milk.
To take full advantage of fall, Dani Bradley gives us a must-visit list of beautiful Boston parks to hit up on your next day trip or run, while Micaela Young provides runners with two strength circuits to avoid injury and keep the miles a comin’.
Micaela & Kathleen
In this issue:
by Julie Kurtz
A new California law just enacted the most revolutionary labor standards since the creation of the 40-hour work week. What is it? Well, it’s the 40-hour work week. But will it improve equality? Will it impact the cost of your food? Will equitable farm labor make your vegetables healthier? And will the new law change the curriculum at Friedman?
by Kathleen Nay
For someone new to networking, the process can seem intimidating and unclear as to where to begin. Informational interviews are a low-risk but valuable way to start building a professional network.
by Krissy Scommegna
40 people. 9 shared meals. 20 participant-driven workshops. 4 days of culinary bliss.
by Katelyn Castro
With the days getting shorter and the weather getting colder, you may be missing the summer barbeques with crisp corn on cob, grilled zucchini, and fresh tomato-mozzarella-basil salads. But, don’t fill your grocery cart with canned or frozen veggies just yet! Fall vegetables can be just as satisfying, especially when you have some delicious recipes to try.
by Julia Sementelli
Spoiler: It’s so much better than the stuff you’ll find in the grocery store
by Dani Bradley
New to Boston? Now is the time to get outside before winter arrives (and appears to never leave)!
by Micaela Young
Fall is the best season for running: The return of goldilocks temperatures, the crunch of leaves under our feet and the refreshing crispness of the air happily gets us outside. Whether you plan to take on new PR or distance goals this autumn, or just want to enjoy nature’s scenery, the simple strength training circuits below will help you go the distance.