November is an exciting time in the food, nutrition, and policy worlds. It officially marks the end of the harvest and the beginning of seasonal holiday eating! For Friedman students, it also marks a turning point in the semester – we have Thanksgiving break to look forward to, and the conclusion of the semester is a light at the end of the proverbial tunnel (at least until mid-January).
Several Friedman students are still coming down from the excitement of the Food and Nutrition Conference and Expo (FNCE) that just took place in Chicago. Anabelle Harari, Sharmin Sampat, and editor Hannah Meier recount what they learned, who they heard from, and products they tasted at FNCE.
Next up, Sara Scinto takes a critical look at all things pumpkin spice, and why fall’s most popular food flavor might not be exactly what consumers expect.
Looking forward to Thanksgiving, first-year student Sam Jones pauses to consider the complex relationships that often get left out of the telling of the traditional Thanksgiving story, and explains why, for some, it’s a day not so much about giving thanks but about mourning lives lost.
Speaking of Thanksgiving, if you’re gearing up for this year’s Turkey Trot, Megan Maisano has some tips for fueling your performance with four of her favorite seasonal foods.
To round out our November issue with some policy, Eliot Martin asks us to rethink approaches to food rescue, and Alana Davidson reports on Massachusetts’ first Farm to School Awareness Day at the State Capitol, along with an update on current Farm to School legislation.
Stay warm out there, folks! Happy reading,
Kathleen Nay & Hannah Meier
In this issue…
by Hannah Meier, Anabelle Harari, and Sharmin Sampat
Every year in October, dietitians from across America gather together at a convention for three days of learning, networking, and eating. The Academy of Nutrition and Dietetics organizes the national event, The Food and Nutrition Conference and Expo (or FNCE® for short), bringing together registered dietitians (RDs), dietetic technicians, registered (DTRs), students, interns, researchers, physicians, policy makers and industry leaders to talk about current practices, care guidelines, controversies, innovation and entrepreneurship in nutrition. Three current students from Friedman, Hannah Meier, Anabelle Harari and Sharmin Sampat share their highlights.
by Sara Scinto
Would you want a watery pumpkin pie? A savory pumpkin spice latte? How about a stringy pumpkin bread? Yeah, I wouldn’t either. I adore pumpkin spice everything as much as the next person (pumpkin is actually my favorite food), but are pumpkin and spices actually in these products?
by Sam Jones
The holiday that many of us are looking forward to this month is actually based on a complicated history of conflict and controversy. As disease threatened the very existence of Native American tribes across New England, the Mayflower pilgrims were dying of starvation. Sam Jones recounts how the social history of Thanksgiving saved some and devastated others in order to give celebrators a new perspective on tradition.
by Megan Maisano
Gearing up for this year’s Turkey Trot? This month Megan Maisano shares seasonal foods and recipes that will fuel your best performance.
by Eliot Martin
“Food rescue” seems to be a hot topic these days. Picking up wasted food from supermarkets and delivering it to low income communities has been extolled as a way to reduce waste and provide nourishment to those in need. This editorial explores why a more nuanced approach to food recovery is warranted to achieve the outcomes we want.
by Alana Davidson
October is National Farm to School Month. To celebrate, Massachusetts Farm to School hosted the first Farm to School Awareness Day at the state Capitol on October 26th. Alana Davidson recounts what happened at the event, and details current legislation that is being considered on Farm to School and ways to get involved and support strong Farm to School programs.