More Daylight, No Problem

We are marching right into spring, knees deep in our semester, busy with internships, projects, papers, research and more. This is the meat of it. March of Spring 2018 – putting in all of the hard work to build experience and perspectives that will last a lifetime.As the daylight continues to extend into the evening (don’t forget to set your clocks forward on the 11th!), soon our evening classes won’t feel like the end of the day. As the temperatures increase, we will worry less about remembering a hat or losing a mitten. Though it may be tempting to look ahead – to spring break, to upcoming conferences and events, to graduation and all that comes after… let’s try to stay present and enjoy the process. Hard work is not for nothing.

We’ll keep our intro short this month to dive into our wonderful EXTENSIVE list of contributions. Thanks to overwhelming response and enthusiasm from our writers, this may just be our biggest, and most hard-hitting issue ever.

First up, we have the first contribution from January-start AFE student Nako Kobayashi, who introduces us to Yoko, her husband Alex, and their Japanese vegetable farm in Connecticut. More than just growing food, Japanese farming is built on traditions that translate into a more sustainable and meaningful farming practice.

Next, Megan Maisano dishes up the truth about our St. Patrick’s day traditions – food, drink and more – sharing some surprising and interesting history about how we came to associate Guinness and Corned Beef with clovers and leprechauns.

Have you ever wondered what it may be like to be in a room filled with experts who have less than 10 minutes to explain their research bread & butter? If you weren’t able to attend Global Food+ in February, or want a refresh on the highlights, Sam Jones is here to fill you in on the info-packed event.

Jumbo’s Kitchen is back! The fun after-school program led by Friedman students for elementary kids in neighboring communities is seeking new involvement. If you love having fun, food and sharing the joy of cooking with young minds read about how to get involved thanks to Theo Fitopoulos.

The internship at Friedman is an integral part of most students’ experiences. To make the internship more accessible and financially feasible, Friedman Students came together to launch a crowdfund scholarshipJulie Kurtz tells us why the scholarship is so important to our community and encourages anyone to donate by March 8th.

Ayten Salahi and Marielle Hampton update us on Food Policy issues facing the state and share insights from Congressman Jim McGovern, who stopped by the FFPAC first meeting at the beginning of the month with plenty of encouraging words.

Working double duty this month, Laura Barley shares two articles. First, a recap of ECOSOC, a convergence of thinking in NYC by young representatives from around the globe, brainstorming how to best apply the WHO Sustainable Development Goals for a united and optimistic future. Next, she steps into the domestic world of food future with Branchfood. In the first of a series on innovation, she shares what’s new with food and farming in the technological age of agriculture.

Would you drink milk that was grown in a petri dish? Turns out that possibility isn’t as far-fetched as some may think. Kathleen Nay dives deep into the burgeoning technology of cellular agriculture and details the implications from the field to your fridge.

Finally, finding food that does your body good can be difficult for anyone in everyday circumstances. Take a trip to a theme park and double the difficulty finding one vegetable amongst breaded everything and sticky, neon slushies. Learn how Hannah Macfarlane navigated the winding roads of Orlando theme parks over winter break and figured out healthy ways to both have fun and stay nourished.

Now, go take a walk in the sun.

Happy reading!

Hannah and Kathleen

 

In this issue…

Farmer Profile: Yoko Takemura’s visions for her new sustainable vegetable farm in Putnam, CT

Alex seeing Assawaga Farm's first crop - garlic! (Photo: Instagram @assawagafarm)

Alex seeding Assawaga Farm’s first crop – garlic! (Photo: Instagram @assawagafarm)

by Nako Kobayashi

Farmer Yoko Takemura hopes to incorporate aspects of her Japanese heritage as well as her academic background in environmental sustainability into her new farm business.

 

 

 

 

From Blue to Green, and Everything in Between: The Evolution of Saint Patrick’s Day

by Megan Maisano

Saint Patrick (Photo: history.com)

Saint Patrick (Photo: history.com)

Saint Patrick’s Day—when wearing green, eating corned beef and cabbage, and drinking beer has nothing to do with Saint Patrick himself. This month, Megan Maisano explains the history behind the holiday and the American influence on its evolution and popularity.

 

 

 

 

 

Friedman Hosts the 2018 Global Food+ Symposium

by Sam Jones

The second annual Global Food+ Symposium was hosted at Tufts University’s Friedman School this year. Innovative research being conducted at Tufts, MIT, Boston University, and Harvard University in the realm of the global food system was presented in speed-dating style, with each speaker giving only a seven-minute talk.

 

The Return of Jumbo’s Kitchen

by Theo Fitopoulos

Student Simon Ye teaching at a Jumbo's Kitchen session in Spring 2017

Student Simon Ye teaching at a Jumbo’s Kitchen session in Spring 2017

Jumbo’s Kitchen is entering its ninth year as a program at the Friedman School. Now under new leadership, Tufts students are hoping to grow the program to better serve the needs of those in our community. Jumbo’s Kitchen volunteers will have the opportunity to empower students at the nearby Josiah Quincy Elementary School through cooking and nutrition education. Learn more about what is in store this semester, and how you can get involved!

 

 

 

 

Opening the Unpaid Internship Opportunity: Friedman’s New Direct Service Scholarship

by Julie Kurtz for Friedman Justice League

In February, Friedman students launched a Crowdfund Campaign for a Direct Service Internship Scholarship. In the video, witness the stories of past students who engaged in direct service internships. If you’re a first-year student, consider applying for the scholarship. And everyone: the campaign has 7 days left—donate and share to support service learning at Friedman! #Give2Serve 

 

Friedman Policy Corner: A Call to Action for Aspiring Food Activists

Congressman Jim McGovern offers words of wisdom at the inaugural meeting of new Tufts advocacy group, Friedman Food Policy Action Council.

Congressman Jim McGovern offers words of wisdom at the inaugural meeting of new Tufts advocacy group, Friedman Food Policy Action Council.

by Ayten Salahi and Marielle Hampton

On February 5, the Friedman Food Policy Action Council (FFPAC) convened its inaugural meeting. Massachusetts Congressman Jim McGovern stopped by to offer words of wisdom, encouragement, and a call to action.

 

 

 

UN ECOSOC Recap: Building a Sustainable Future

by Laura Barley

Image source: Author

Image source: Author

In January, second-year AFE student Laura Barley served as a student representative to the United Nations Economic and Social Council (ECOSOC) in New York City. Empowered youth from across the globe gathered with governmental officials to share ideas about how to achieve the UN’s 17 Sustainable Development Goals. Here, she recounts her experience and shares some of the key takeaways from the event.

 

Branchfood Holds First in 4-Part Panel Series on Technological Innovation in Food and Farming

Lauren Moores, Vijay Somandepalli, Lawrence Wang, and Brett Brohl discuss their work in agriculture tech and data science. Aaron Niederhelman moderates. (Image source: Author)

Lauren Moores, Vijay Somandepalli, Lawrence Wang, and Brett Brohl discuss their work in agriculture tech and data science. Aaron Niederhelman moderates. (Image source: Author)

by Laura Barley

On February 22, Branchfood hosted the first panel in a four-part series entitled The Future of Food, exploring innovation in agriculture, food products, nutrition, and retail. Second-year AFE student Laura Barley attended The Future of Agriculture panel, and reports on the exciting developments on the industry’s horizon. Don’t miss the rest of the series! 

 

 

Game Changer: How Cellular Agriculture is Poised to Revolutionize Dairy and Meat

by Kathleen Nay

Natalie Rubio conducts her research at the David Kaplan lab at Tufts University. (Image source: Natalie Rubio)

Natalie Rubio conducts her research at the David Kaplan lab at Tufts University. (Image source: Natalie Rubio)

 

We already know that conventionally-produced animal products are problematic—animal agriculture is land, water, and energy intensive, and potentially harmful to human health and animal welfare. For most people though, meat and dairy are also delicious. What if there was a cleaner, greener way of producing our favorite animal-derived foods? Turns out, the science already exists.

 

A Magical (Food) Journey

by Hannah Macfarlane

Ice cream at Florean Fortescue's Ice Cream Parlour (*authentic British spelling!) (Image source: Author)

Ice cream at Florean Fortescue’s Ice Cream Parlour (*authentic British spelling!) (Image source: Author)

Some people visit theme parks to go on the rides, others go to investigate the food. For Hannah Macfarlane, her winter vacation presented an opportunity for both. Keep reading to explore Orlando’s famous parks as told through meals and learn some tips for eating your way to a great vacation.

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