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
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.
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
To help fight climate change, stop wasting food
Roughly 52 million tons of food produced in the United States wind up in landfills annually, and another 10 millionContinue Reading
Film screening: The Pollinators (Mar. 5)
Join the Tufts Pollinator Initiative for an exclusive screening of The Pollinators, a cinematic journey around the United States followingContinue Reading
Chocolate hazelnut bliss balls
Combing two of her favorite flavors, Marianna Moore brings you a vegan, gluten free, and refined sugar free treat thatContinue Reading
Treasure8 and Shameless Pets partner to make treats good for pets and the planet
Food Tank recently shared how innovative pet treats developed through a partnership between Treasure8 and Shameless Pets help reduce food wasteContinue Reading
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
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
