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 scholarship. Julie 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.
Hannah and Kathleen
In this issue…
by Nako Kobayashi
by Megan Maisano
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.
by Sam Jones
by Theo Fitopoulos
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!
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
by Ayten Salahi and Marielle Hampton
by Laura Barley
by Laura Barley
by Kathleen Nay
by Hannah Macfarlane
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.