Spam, grasshopper, and roasted quail
In this article, Friedman student Zhiyi Sun tells the story of her family history through food. Growing up in ChinaContinue 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.
Two egg-yolks and wine: a food history from my grandma
Friedman’s Ana Maafs recalls a conversation with her abuelita about her experiences growing up and eating in Mexico. My abuelita’sContinue Reading
Introducing local food to a school near you
In the face of economic uncertainty for many small- and medium-sized New England farms, Boston Public Schools’ pivot toward moreContinue Reading
Treat yourself: a guide to stay-at-home brunch
Pining for the days when Sunday mornings were spent over brunch, coffee, and catching up with friends? Upgrade your stay-at-homeContinue Reading
Somerville grocer Neighborhood Produce adapts to COVID-19
The quaint neighborhood grocery store in the Winter Hill neighborhood of Somerville has risen to the challenge of feeding itsContinue Reading
A new take on Saturday morning waffles
Grab that waffle iron and bring your appetite! NICBC’s Michelle Severs serves up a nutritious twist to a Saturday morning staple,Continue Reading
Beauty that begins from within: the scoop on collagen peptide supplements
Are collagen supplements the fountain of youth or an edible hoax? Second-year FANPP student Zoe Gregorace gives us the scoop.Continue Reading
Schools are closed: the impact of COVID-19 on school meal programs in Latin America and the Caribbean
Gabi Fretes examines changes in school meals programs during the COVID-19 pandemic in the Latin America and Caribbean region and theContinue Reading
There’s no such thing as a free lunch
Tram Pham explores the pros and cons of universal free lunch and ending school lunch shaming. Growing up in theContinue Reading
How the COVID-19 pandemic has influenced student coffee consumption
NICBC student Thanit (Pao) Vinitchagoon explores why students change their coffee drinking behavior during the COVID-19 pandemic through the lensContinue Reading
Friedman School spotlight: the Friedman Community Library
If you spend any time in the Jaharis student lounge you may have noticed the latest addition to the FriedmanContinue Reading
Grain-free chicken cutlets
Breaded, dredged, fried and delicious, classic chicken cutlets are not for the faint of heart. These simple modifications put a better-for-you twist on an Italian dish. GrowingContinue Reading
Know thy produce: the Dirty Dozen and the Clean Fifteen
When it comes to buying produce, “all organic everything” is not the only way to get your daily servings of fruits and vegetables. Find out how youContinue Reading
When it comes to pesticides, is scientific uncertainty the best we can do?
With environmental and human health at stake, AFE student Maggie O’Connor argues that we must fund research into pesticide alternatives. ForContinue Reading
It’s not the cow, it’s the how: a case for sustainable beef production
In this month’s feature article, Lindsay Gaesser, EJ Johnson, and Nako Kobayashi make the case that cattle are not inherently bad for theContinue Reading
The Friedman Sprout 