Food (hi)story: a dietitian and his cancer patient
NICBC student Thanit (Pao) Vinitchagoon shares one of the most heartwarming stories for him when he was working as aContinue Reading
Author: friedmansprout
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.
Will soy consumption increase my risk of breast cancer?
This article was part of a group assignment created by Katherine Fisher, Ana Maafs and Thanit (Pao) Vinitchagoon for NUTR0497Continue Reading
Let’s not bug the planet: my experience learning how to eat insects (and why you should try it, too)
I inherited two things from my mother: her sense of humor and her fear of bugs. It is no surpriseContinue Reading
Living the dream: baking bread at King Arthur Flour
Friedman’s Food Lab class takes a trip to King Arthur Flour and learns the art of sourdough. As a longtimeContinue Reading
To beef or not to beef? That is the question.
With “fake meat” burgers flooding the market and popular campaigns like ‘Veganuary’ fueling pledges to cut back on meat, consumersContinue Reading
The gut-brain connection – a personal link
First-year student Julia Ryan explores the gut-brain axis through the lens of her personal experience with microbiota dysbiosis and theContinue Reading
Future of Food and Nutrition Conference announces expert panel
The Future of Food and Nutrition Conference, hosted annually at Friedman, will be held on April 4, 2020. Keep readingContinue Reading
It’s not about the bees. It’s about us.
In this op-ed, AFE student Jeremy Edelman discusses why the United States should follow Europe’s lead and ban neonicotinoids. NeonicotinoidsContinue Reading
A Southern Staple Born of Violence: A Brief History of Okra
Laura Paige Penkert, an MS/MPH candidate at Tufts Friedman School and Tufts Public Health Program, tracks the history of okraContinue Reading
Thai Green Curry with Chicken
Do you ever think about making authentic, aromatic, and flavorful Thai green curry at home? NICBC student Thanit (Pao) VinitchagoonContinue Reading
Is the food movement winning? Recap of the NYC Food Tank Summit
Co-Editor Nako Kobayashi won tickets to attend the New York City Food Tank Summit last month. Here’s her recap ofContinue Reading
How one policy could cut food waste by 40%
“Use By,” “Sell By,” Oh, My! Find out what expiration dates really mean, what policies regarding date labeling can tackleContinue Reading
Recipe: Seasonal Stuffed Sweet Potatoes
Looking for an easy side dish for your next food-centric soiree or a simple single-serve meal that requires minimal work?Continue Reading
Smart Shopping to Reduce Food Waste
Are you on a budget and want to reduce your environmental footprint? FANPP student Katie Fisher discusses shopping tips toContinue Reading
State of the Union: Maternal and Child Health Status in the US
America is a highly developed nation, but our maternal health care is severely lacking. First year NICBC student, Michelle Severs,Continue Reading
