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
Student e-newspaper of the Friedman School of Nutrition Science and Policy
Ancient and heirloom grains are cropping up everywhere these days, but they are up against giants like conventional wheat. WillContinue Reading
April 2nd is National Peanut Butter and Jelly Day, so in celebration, Sprout social media editor, EJ Johnson covers aContinue Reading
Sprout Social Media editor EJ Johnson provides a nutrition student’s perspective on the healthfulness of a popular lunch spot onContinue Reading
Winter break is a great time to relax, sit by the fire with a mug of hot chocolate, and getContinue Reading
EJ Johnson rounds up some of the awesome food-related events going on in Boston during the month of October. WithContinue Reading
A two-week immersive experience with a Corporate Social Responsibility team and sustainable coffee development projects at Lavazza, an Italian coffeeContinue Reading
The maple syrup harvest has been a tradition in New England for centuries, and this March six Friedman students hadContinue Reading
You know it’s hard out here for a processed food. These days, most consumers want to know what’s in theirContinue Reading