Seasons of Change, Reflection and Celebration

Dear Readers,

The month of November always seems to ceremoniously mark the passage of time. It’s a month punctuated by little and not-so-little reminders that things change. By now we’ve made a near-complete transition into fall. For many of us, we’ve recently gotten over the hump of midterms and are now setting our sights on finishing the semester strong. This November in particular, we’re holding our breath to find out what the next four years has in store for our country politically. And for those of us who are ready to put the endless presidential campaigning behind us, Thanksgiving is just over the horizon, ushering in the holiday season and giving us an occasion to reflect on the people and things we hold dear.

How is the Friedman Sprout thinking about change? With the election in just a few days, Katie Moses takes one last look at what our presidential candidates think about food and agriculture, and what that could mean for food policy with the next administration.

Once the election’s over, we can finally start planning our Thanksgiving Day menus. But have you ever wondered what Thanksgiving dinner was like for early Americans? Jennifer Pustz dives into the Thanksgiving traditions of yesteryear and provides insight into the history of our iconic holiday foods. Meanwhile, Hannah Meier sets the table for this year’s Thanksgiving meal with some unconventional dishes that are sure to impress your guests.

With all that heavy holiday eating, you might feel the need to work off some of those extra calories. Fortunately, Dani Bradley has just the thing, with a volunteer opportunity that allows you to give back in a meaningful way – while getting a run in! And if you’re looking for a lighter meal to tide you over between turkey-gobbling marathons, you’ll want to check out Little Big Diner – Julia Sementelli headed to Newton to sample some of their fare and give us the scoop.

Finally, as we near the end of the semester, we reflect on Friedman “then” and “now.” Sarah McClung had a chance to sit down with Elizabeth Whelan, a Friedman alumna who, when not busy preventing child hunger in South East Asia, reminisces fondly about her time at Friedman. Meanwhile, Kathleen Nay invites us on a photo-journey for some field trip fun with fellow Agriculture, Food and Environment students.

In the spirit of giving thanks, we are so grateful for the students who have contributed to the Friedman Sprout this semester. And we can’t forget our readers, either! Without you, there would be no Sprout; we’re glad you’re here. Don’t forget to keep up with us on Facebook and Twitter, and tell us what you think about this issue! We love to hear from readers.

Kathleen & Micaela

In this issue:

My(Policy)Plate: What Presidential Candidates Bring to the Table on Ag and Nutrition Issues

Photo: Nigel Parry for CNN
Photo: Nigel Parry for CNN

by Katie Moses

Election Day is just a few days away. What do our presidential candidates have to say about food and agriculture? Katie Moses takes a look at the issues.


Thanksgiving’s Holy Trinity: Turkey, Cranberries, and Pumpkin Pie

by Jennifer Pustz

These three staples are the stars of many a Turkey-day menu, symbols of a celebration shared by Native Americans and the English in the early years of the Plymouth colony. But were these foods at the “first feast?” How have these headliners stood the test of time? Friedman student and historian Jennifer Pustz gives us the scoop.

Fall Flavors and Balanced Bites: Easy, Tasty, and Flexible Recipes for your Thanksgiving Repertoire

by Hannah Meier, RD, LDN

 For many, Thanksgiving is a time to take a step back and enjoy the little things–not least of which are family, friends, and food. But Thanksgiving also falls at a high time of stress for many students (and professors alike). Take advantage of the nostalgia that this season brings, and embrace your life as it is right now–how cool is it that you GET to be stressed out by your finals at the only nutrition school of its kind in the country? Okay…maybe that’s a stretch, but I know you will at least enjoy these recipes as simple and creative ways to squeeze in some Holiday cheer. And because I love finding tasty ways to enhance the nutritional value of any dish (without, of course, compromising taste!), all of these recipes are those I’ve developed or modified from their original versions to not only provide positive Holiday vibes, but also powerful nutritional moxie.

Volunteer at an event that is sure to inspire! Girls On The Run 5K

gotr_finish-lineby Dani Bradley

Looking for a volunteer opportunity where you can be outside, be physically active, and help empower girls? Dani Bradley tells us what she loves about Girls on the Run, and how you can get involved this winter.


We Found East Asian-Inspired Soul Food in a Hopeless Place

by Julia Sementelli Tofu Bowl at Little Big Diner

Little Big Diner is bringing innovative yet comforting and delicious East-Asian food to Newton Centre, an often overlooked culinary spot, and helping to put the suburb on the foodie radar.


Alumna Interview: Elizabeth Whelan

whelan-thumbnailby Sarah McClung

Sarah McClung interviews Elizabeth Whelan, a Friedman alumna, about her work with Save the Children in Myanmar and how her degree has helped her in the field.



AFE Students Visit University of New Hampshire’s Fairchild Dairy and Organic Research Farms

by Kathleen Nay unh-dairies-1705

On Saturday, October 22, students from the Fundamentals of U.S. Agriculture and Agriculture, Science and Policy II classes visited two dairy farms at the University of New Hampshire. Kathleen Nay documented the field trip for the Friedman Sprout.


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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