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
Category: Food & Drink
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
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
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
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
The Truth about Organic Snack Foods
NICBC student EJ Johnson compares organic and conventional snack foods and breaks down the differences (and lack thereof) between theContinue Reading
10th Annual Boston Local Food Festival 2019
The 10th Annual Boston Local Food Festival returned on Saturday September 15th featuring over 80 local vendors, chef demos, andContinue Reading
Friedman Potluck Club Begins!
There’s a new club in town, and first-year FNPP student is here to tell you all. We hope you cameContinue Reading
The Challenge of Going Mainstream: Why Specialty Grains are Still “Special”
Ancient and heirloom grains are cropping up everywhere these days, but they are up against giants like conventional wheat. WillContinue Reading
National PB&J Day: Celebrating the History of a National Treasure
April 2nd is National Peanut Butter and Jelly Day, so in celebration, Sprout social media editor, EJ Johnson covers aContinue Reading
Sizing Up the Menu at Joe’s American Bar and Grill
Sprout Social Media editor EJ Johnson provides a nutrition student’s perspective on the healthfulness of a popular lunch spot onContinue Reading
