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
Category: Cooking
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
Baking and Adapting with Friends
From low-FODMAP diets to vegan and oil-free, recipe testing is always more fun with friends around. The next time youContinue Reading
Cook Together. Dine Together. Live Longer?
A lot of us consider the healthfulness of our food choices, but the way we eat might also impact ourContinue Reading
An Even Better Banana Bread
Who doesn’t love a good banana bread? Olivia Japlon gives provides her recipe for a banana bread that recreates herContinue Reading
The Broiler: Your Kitchen’s Most Underutilized Appliance
Ahh, spring is in the air and grilling season is almost upon us. For those lucky enough to own orContinue Reading
Cricket Pancakes (CrickCakes): A New Way to Eat Your Greens
A growing movement of nutritionists, sustainability researchers, activists, and alternative foodies are calling edible insects the food group of theContinue Reading
Spring for Fresh Herbs
After spending a long New England winter bundled up and hibernating from the cold, spring is finally here! As theContinue Reading
The Return of Jumbo’s Kitchen
Jumbo’s Kitchen is entering its ninth year as a program at the Friedman School. Now under new leadership, Tufts studentsContinue Reading
5 Breakfasts to Power Your Heart
by April Dupee The month of February is all about the heart. Not only is it that time of yearContinue Reading
For the Love of French Fries
by Erin Child As a nutrition student, my unabashed love of French fries may seem out of place. But forContinue Reading
