The Sprout is back with a jam-packed issue covering topics from farmworker justice to smoothie bowl recipes sure to satisfy your Spring cravings. And no, we’re not joking around!
With the Spring comes a dizzying array of food and agriculture conferences and symposiums in the New England area that are hard to keep track of! But don’t worry, Kathleen Nay has kindly compiled all of the must-sees in one place for your viewing pleasure. Then Caitlin Joseph updates us on the labor justice front, detailing recent developments in the Coalition of Immokalee Workers Fair Food Program and how they will be coming to Friedman this month! And activism doesn’t stop at the picket line: Mike Zastoupil tells us about Feed the People, and how two friends are fueling the resistance with burritos.
Have a negative view of GMO’s? So did Laura Barley…until she came to the Friedman School. See what changed her mind.
And then Jennifer Pustz takes us back in time to the rations of World War I, offering reflections on our current “everything in moderation” movement and issues with overconsumption. What does “moderation” mean exactly? Katelyn Castro fills us in on this and other suggestions from the Dietary Guidelines that are so often misinterpreted.
Our writers then take you on a food tour, from Shannon Evins’ review of the Barcelona Wine Bar in the South End, to Katie Moses’ description of Louisiana “soul” food (recipes included!). Julia Sementelli then helps us welcome Spring with four delicious, refreshing smoothie bowl recipes.
Thank you for reading!
Micaela & Kathleen
In this issue…
by Kathleen Nay
“With nearly a dozen conferences taking place in and around Boston this month, how should I choose which one(s) to go to?” If you’ve been asking yourself this question, you’re in luck. Kathleen Nay has the rundown of food and nutrition conferences, seminars and lecture series to check out.
by Caitlin Joseph
Anyone who cares about public health and nutrition, affordable and healthy food access, agricultural sustainability, rural communities, international trade, or corporate social responsibility, should be paying close attention to how the recent rise in anti-immigrant rhetoric and policy will impact the people the U.S food system is currently dependent on: farmworkers. On Wednesday, April 19, farmworker activists from the Coalition of Immokalee Workers (CIW) who live and work on the frontlines of these issues will be at the Friedman School to talk about their current campaigns and their perspective on the recent political landscape.
by Mike Zastoupil
While thousands of Americans have taken to the streets to protest the Trump administration, these two guys have taken to…their kitchen. Learn how Feed the People is fueling the resistance in Boston with delicious burritos.
by Laura Barley
Monotony. Uniformity. Cataclysmic Tragedy, Subsequent Death. As a self-identified liberal attending an institution built on the premise of promoting social welfare through nutritional outcomes, this is how Laura Barley has historically described images of technologized agriculture. Her take on GMOs now? Read on.
by Jennifer Pustz
“The consumption of sugar sweetened drinks must be reduced” . . . “use less meat and wheat” . . . “buy local foods.” These are familiar phrases at the Friedman School in 2017. But these slogans and many others could be found on posters one hundred years ago after the United States officially entered World War I in April 1917. Friedman student Jennifer Pustz a story from food history that may offer inspiration for the promotion of gardening, conservation, and sustainability in the twenty-first century.
by Katelyn Castro
Balance, variety, and moderation have been referenced in the Dietary Guidelines for Americans for decades. Yet overtime, the ambiguity of these terms has clouded their importance and left their meaning open for interpretation—often misinterpretation.
by Shannon Evins
Longing for warm nights when the sun sets at 9:00pm? Wishing summer break would hurry up already? Tapas may be the answer you need. Step into Barcelona Wine Bar in the South End to have a taste of vibrant Spanish culture. Your time there will surely give you a slice of Spain.
by Katie Moses
When the only remnants of Mardi Gras are plastic beads hanging from the oaks along St. Charles Avenue, Louisiana still draws people from around the world for the lively music and incredible food. Discover the secret to the depth of flavor in Cajun and Creole cuisine and recreate a classic Louisiana dish, red beans and rice, in your own kitchen.
by Julia Sementelli
While there a handful of smoothie bowl spots in Boston, I have found that the best smoothie bowl is the one that you make at home! Fuel up for finals with these four perfect-for-spring smoothie bowls that will keep you feeling satisfied and refreshed to take on this busy yet exciting month.