Turning a New Page

How has the school year disappeared so quickly? We’re looking back on all we have accomplished over the last eight months, and then turning to look ahead at what comes next. For some of us, that means a summer internship – maybe here in Boston, maybe elsewhere in the US, or maybe abroad – working to advance the goals of a more sustainable, healthy, and empowered food system. For others of us, we’re carrying that charge forward into the next stage of our careers: graduation, and beyond!

As editors, we are so proud of what we’ve been able to witness our Friedman community accomplish this year. It has been a pleasure to maintain a platform for students to share their expertise, start important conversations and maintain a dialogue about the nutrition and agriculture policies at the nexus of all of our careers.

We can hardly believe it, but here we are introducing the last (but certainly NOT the least) Sprout issue of the 2017-2018 school year…

With classes winding down you may find yourself with a little extra free time for putzing in the kitchen. Why not try something new? Michelle Rossi takes the mystery and intimidation out of that one kitchen appliance we all have but rarely use: the broiler.

Need a good way to destress and stay healthy before finals drop on your head? Liz Hatzenbuehler advises going for a run. In this issue, she shares five F’s for making running a fun new habit.

Back in March, Friedman hosted a screening of the film “Forgotten Farms.” New England’s dairy industry has dwindled to fewer than 2,000 farms across the region, representing a loss of about 10,000 farms in the last 50 years. Laura Barley reviews the film for The Friedman Sprout, analyzes some of the reasons for the industry’s decline, and offers her thoughts on how consumers can more mindfully support the farms that make up the backbone of New England agriculture.

Time for a snack! Theo Fitopoulos has just the suggestion: tucked away on Newbury Street is the fast-casual spot Gre.Co, and it’s sure to hit the spot next time you’ve got a hankering for authentic Greek cuisine. Theo tells us what’s good when you go.

If Friedman students have learned anything about nutrition policy, it’s that politics are not so far removed from people’s real lived experiences – including the lives of children. That’s why Alana Davidson says we should support the new Massachusetts bill that would put a ban on lunch shaming. What’s lunch shaming? And how does it affect schoolchildren in Massachusetts? Read on to find out – and then call your state legislators to voice your support for Bill S.2390/H.4422!

Friedman students go on to do really cool work – sometimes even before they’ve graduated. Earlier this semester, second-year dual degree student Becca Lucas traveled to Italy and the Dominican Republic to meet other students from all over the world and learn about how coffee is grown and processed before it reaches your cup. She shares her unforgettable experience with the Sprout including some epic visuals – and reflects on what sustainability means from the perspective of a global coffee corporation.

International trade is big business for American agriculture. Turns out, it also makes for some pretty complicated relationships. In this issue, Sam Jones takes a dive into Trump’s recent steel and aluminum trade deals, and explains why American hog farmers are feeling wary.

You may have noticed the new composting bins around the Health Sciences campus recently! But did you know they’re there because of an effort to reduce food waste, driven by Friedman Student Council rep Michelle Lee-Bravatti? Erin Child investigates how the new composting service came to be.

What else is new in Friedman news? For starters, we just wrapped up the 21-Day Racial Equity Habit Building Challenge, promoted by the Friedman Committee on Social Justice, Inclusion and Diversity. Several members of the Friedman Justice League took some time to reflect on what they learned during the 21-Day Challenge, and where they hope Friedman will go from here.

In April, Friedman hosted the 11th Annual Student Research Conference, a chance for graduate researchers from institutions all over the US and the world to gather and enjoy sharing what they’ve learned with their peers. What a day for intellectual stimulation! Nako Kobayashi reports on the highlights of the conference.

Over spring break, several Friedman students ventured out to Washington State University to explore the WSU Bread Lab, where professors, students, farmers, bakers and brewers are pushing the boundaries of how and why we grow grain. The innovative work they do at the Bread Lab is shaping a new grain economy in Washington’s Skagit Valley. Nayla Bezares, Claire Loudis, Tetyana Pecherska, and Alexandra Stern tell the story in their own words.

This is it: the last issue of the year! We’re so proud of the stories we’ve been able to share with you over the last several months, and grateful for all of the student contributors who have helped make it happen.

And without further ado… we’re pleased to announce our new editors for next year, Sam Jones and Nako Kobayashi! Both Sam, a rising second-year AFE student, and Nako, a new AFE Spring start, have been regular contributors to the Sprout since arriving at Friedman. Moreover, they’ve been absolutely instrumental in helping put together this month’s issue. Erin Child, our invaluable social media editor, will continue in her role as Queen of All Things Facebook, Twitter, and Instagram! We’re so excited about the new team, and we couldn’t be leaving the Sprout in better hands.

Wishing you a happy summer. We’re nearly there – let’s finish strong!

Kathleen Nay & Hannah Meier

In this issue…

Grilled chicken broiler recipe

Photo: Michelle Rossie

The Broiler: Your Most Underused Kitchen Appliance

by Michelle Rossi

Ahh, spring is in the air and grilling season is almost upon us. For those lucky enough to own or have access to a grill, grilling makes a homemade dinner seem so quick and easy! But what about those of us who don’t own a grill? And what about those chilly fall, winter, or spring months in Boston where all you want to do is stay inside and forget the crazy weather outside? Enter: your broiler.

 

 

Running to the Finish Line of Spring Semester

by Liz Hatzenbuehler

At last! Spring has sprung. As the longer, warmer days attempt to lure you outside, reality rears its head. You are a grad student, remember? The last thing you have time for is frolicking carefree in the sunshine. With only a few weeks remaining in the spring semester, papers are piling up and project deadlines are looming. And, have you secured your summer internship yet?! If this has you reaching for a paper bag to prevent from hyperventilating, I have an idea.

 

New England Dairy Examined in Friedman School Screening of “Forgotten Farms”

by Laura Barley

To examine the contemporary trends affecting the dairy industry, on March 27th, the Tufts Friedman School of Nutrition Science and Policy hosted a screening of the film “Forgotten Farms”, a documentary featuring some of the longest-standing dairy farmers in New England.

 

Pork gyro wrapped in pita with onion, tomato, fresh-cut potatoes and tzatziki sauce from Gre. Co!

Restaurant Review: Gre.Co

by Theo Fitopoulos

Gre.Co is a subterranean fast-casual restaurant on Newbury St. in Boston. They focus on fresh and flavorful ingredients to bring authentic Greek street food to the city. The small, vibrant restaurant is a gem among the Newbury St. restaurant scene.

 

 

 

 

 

Friedman Policy Corner: Massachusetts Bill Seeks to Ban School Lunch-Shaming

by Alana Davidson

The Massachusetts Law Reform Institute released a report this Spring on lunch shaming in Massachusetts schools. Lunch shaming is when children are denied a meal or given an alternative cold cheese sandwich because they cannot afford the food. Read more about this issue and what legislation has been put forward to address it!

 

To Systematize Sustainability: An Experience with Italian Corporate Social Responsibility 

by Rebecca Lucas

A two-week immersive experience with Corporate Social Responsibility team and sustainable coffee development projects at Lavazza, an Italian coffee company, brought this Friedman student back and forth between two continents on a journey of a thousand coffee cups and one company’s manifestation of sustainability.

 

Photo credit: Sam Jones

Trump’s Trade Wars: How Steel and Aluminum Might Harm Hog Farmers

by Sam Jones

President Trump has been waging a trade war since early March, with China as his greatest adversary. Steel and aluminum manufacturing stood to benefit from these protectionist measures, but the U.S. agricultural sector is actually getting the raw end of the deal in this tit-for-tat dispute.

 

Compost At Friedman Student Research Conference

Michelle Lee-Bravatti and some of the Compost generated by the 2018 SRC

News from Friedman: Composting Comes to Campus

by Erin Child

On April 9th, four new compost bins appeared next to the usual trash and recycling options in the Jaharis, Sackler, and the M&V buildings. These small green bins are a pilot composting initiative run by Michelle Lee-Bravatti, student life representative of the Friedman Student Council, and her team of compost volunteers. Getting these bins to campus took time, effort, and coordination between multiple players. The Sprout sat down with Michelle to learn about her hard work to bring composting to campus, and what she wants to students to know about this new option for food waste.

 

Reflections on Equity: FJL Takes on Racial Equity Habit-Building Challenge

by Friedman Justice League

Making time for reflection in our busy lives can be difficult. In April 2018, Friedman’s Committee on Social Justice, Inclusion, and Diversity (CSJID) invited the school to do just that by participating in a 21-Day Racial Equity Habit-Building Challenge. Students from the Friedman Justice League (FJL) reflect on what they felt and learned during the challenge, and on the implications of these learnings for the school’s community.

 

Student Research Conference

A graduate student explaining her research (Source: Laura Gallagher)

11th Annual Future of Food and Nutrition Research Conference

by Nako Kobayashi

Last month, the Friedman School hosted the 11th annual Future of Food and Nutrition Conference. Graduate students from across the country and around the world gathered to discuss their innovative research related to food and nutrition. Nako Kobayashi summarizes and offers some of her thoughts on the topics covered during the conference.

 

Bread Lab baking with Julia Berstein

Baking with Bread Lab experimental baker Julia Berstein

Growing a Regional Grain Economy

by Nayla Bezares, Claire Loudis, Tetyana Pecherska, and Alexandra Stern

Over spring break, four AFE students had the opportunity to visit Dr. Stephen Jones and his team at the WSU Bread Lab and explore the regional grain economy that has grown in the Skagit Valley as a result of their work.

Showered with Stories

Another month has come and gone, and wow – Friedman students have been busy! If it’s not clear from the bags under our eyes (Sleep? What’s that?), it should be obvious from the thirteen articles submitted by students for this issue. March brought us four nor’easters, one of which derailed travel plans for quite a few Friedmanites on Spring Break who made it down for the annual DC trip. But, we made it back in full force and now we’re looking dead ahead to April.

Here’s a little taste of what Friedman’s been up to…

Laura Barley and friends took a weekend trip to Vermont to experience the sweet, sweet joys of making Grade A ‘Fancy’ Vermont maple syrup. It’s the real deal, and there are pictures to prove it.

Sam Jones attended the 6th Annual Massachusetts Urban Farming Conference and learned from educators and practitioners whose work supports urban farming initiatives across the state.

Jessica Manly has been de-stressing in the kitchen with an unusual ingredient…. crickets? I’ll say no more about that… you’ll have to read on find out what she did with them!

Nako Kobayashi took some time to hang out in someone else’s kitchen this month. She interviewed Sarah Lynn, a Boston-based Instagram influencer and gluten-free baker extraordinaire. If your mouth isn’t watering yet, just wait until you see these donuts… (and those cookies, omg).

Megan Maisano sets out to bust some myths this month by addressing common misconceptions consumers have about the many confusing labels that adorn our food packaging.

For the Policy Corner, Emily Cavanaugh summarizes a recent report by the Greater Boston Food Bank that enumerates the hidden costs of hunger in Massachusetts. While some of the numbers are staggering, Emily makes recommendations for advocates who want to see food insecurity addressed as the public health issue it is.

In “local” Friedman news, Student Council co-chairs Danielle Krobath, Ellie Griep, and Silvia Berciano Benitez give us an overview of the recent Town Hall meeting, share the progress Student Council has made over the past year, and outline future plans. Have something to share with Student Council? Be sure to reach out – they want to hear from you!

Every year, thousands converge on Boston to watch athletes in prime form run the Boston Marathon. This year, one of Friedman’s own – Sara Scinto – will be among the marathoners running to win! Darcy McDonough caught up with her and Megan Maisano, another Boston Marathon veteran, to detail the intense training and diet regimens that help prepare athletes to be their best.

Got internships on your mind? It’s almost summer, which means many first years are scrambling to figure out what their summers will hold. In this issue, Molly Knudsen shares how she scored the internship of her dreams working on the Today Show with Joy Bauer, and how that experience continues to inspire her.

April Dupee gets in the spirit of spring by spicing up her meals with delicious fresh herbs. Check out these six yummy-sounding recipes for some flavor that will brighten even the chilliest of days (for when spring just isn’t quite warm enough yet…)

The SirtFood Diet is the latest craze to overtake the UK and is promoted by Brit celebs like Adele and Pippa. But what is it? And does the science behind it have any merit? Erin Child takes a look at this new-ish food fad from “across the pond” and tells us what she thinks.

In case you missed it: the Friedman Sprout recently did something we’ve never done before! Editors Hannah Meier and Kathleen Nay had the wild idea to take the Sprout offline, by inviting food media professionals – in print journalism, radio, television, and PR – to speak to students about what careers in media look like and why communication skills are so important in crafting the narrative of our food systems. Hannah gives a recap.

Finally, Liz Learned encourages to take a break from the books by getting out to explore the city. Here, she details the ten best food events happening in Boston this spring. After all, there are only so many hours in the day – do you really need to spend the whole afternoon on regression? 🙂

Enjoy the coming sunshine (we trust that it’s coming), and happy reading, friends.

Kathleen Nay & Hannah Meier

In this issue…

Pure Vermont maple syrup

Pure Vermont maple syrup

Tales from the Sugar Bush: Friedman Takes a Trip to the Heart of Vermont’s Maple Kingdom

by Laura Barley

The maple syrup harvest has been a tradition in New England for centuries, and this March six Friedman students had the chance to help fellow student Hannah Kitchel’s family in their spring ritual.

 

 

The Transformative Power of Urban Food Systems

by Sam Jones

Last month, the Massachusetts Urban Farming Conference came to Boston for its sixth year. Topics ranged from bee colonies and school gardens to hydroponics and the farm bill. A synopsis of issues relating to food access to youth incarceration can be found here, while the entire list of topics and more event information can be found online.

 

Cricket Pancakes by Jessica (Photo: Jessica Manly)

Cricket Pancakes by Jessica Manly

Cricket Pancakes (CrickCakes): A New Way to Eat Your Greens

by Jessica Manly

A growing movement of nutritionists, sustainability researchers, activists, and alternative foodies are calling edible insects the food group of the future. In America, one of the biggest hurdles remains how to get people to take a bite. These simple blender pancakes are an easy, delicious way to dip your toe into the radical world of entomophagy.

 

Chocolate chip cookies by Sarah Lynn

Chocolate chip cookies by Sarah Lynn

Gluten-Free or Not, You’ll Want to Try Sarah Lynn’s Desserts

by Nako Kobayashi

Gone are the days that having food restrictions means you have to resort to eating lesser versions of your favorite treats. Gluten-free dessert cookbook author Sarah Lynn develops dessert recipes that are both food restriction-friendly and delicious. The Sprout sat down with this Boston-based Instagram influencer to learn how she developed her successful food business.

 

 

Grocery Grocery supermarket. Source: pexels.com

Grocery supermarket. Source: pexels.com

Food Label Fear Mongering and it’s “Toxic” Effects

by Megan Maisano

You know it’s hard out here for a processed food. These days, most consumers want to know what’s in their food and how it’s processed. While that may sound promising towards improving food choices and overall health, it also might be contributing to a culture of fear-mongering and food discrimination – none of which is helpful. This month, Megan Maisano investigates common marketing strategies employed by food manufacturers that result in unnecessary fear, doubt, and confusion in the minds of consumers.

 

Policy Corner: The $2.4 Billion Cost of Hunger

by Emily Cavanaugh

In February of this year, the Greater Boston Food Bank released a report on the hidden costs of hunger and food insecurity in Massachusetts. For the Policy Corner this month, Emily Cavanaugh reports on what the report’s findings mean for public health policy in the Commonwealth.

 

Friedman Town Hall

Friedman Town Hall

Celebrating Successes in Friedman Student Life, Making Plans for Further Progress

by Danielle Krobath, Ellie Griep, and Silvia Berciano Benitez

As the 2017-18 academic year comes to a close, Student Council reflects on changes to student life and the Friedman community the year brought. In Town Hall seminar in March, we shared the results of the Student Feedback Survey to foster a conversation between students and the deans to concerns and set goals for the upcoming academic year.

 

Sara Scinto preparing for the Boston Marathon

Sara Scinto preparing for the Boston Marathon

I Don’t Know About You, but Friedman’s Feeling 26.2: Tips from Two Jumbos on Preparing for the Boston Marathon

by Darcy McDonough

April in Boston means warmer weather, the return of the Red Sox, and of course, the Boston Marathon.  The iconic 26.2-mile race from Hopkinton to the Boylston Street finish line is the oldest annual marathon in the world.  On Monday, April 16th, 30,000 runners will take on the 122ndrunning of the marathon, while 500,000 spectators cheer them on.  Last year, second-year Friedman student Megan Maisano completed this grueling endurance challenge for the third time, and this year, one of those runners will be second-year student, Sara Scinto.  We caught up with both of them to find out how they train, fuel, and fundraise for the big day!

 

Molly Knudsen at the internship of a lifetime!

Molly Knudsen at the internship of a lifetime!

Nebraska to New York

by Molly Knudsen

Molly shares her journey of how she went from a kid watching the Today Show before school to ending up on the set in NBC Studios at Rockefeller Plaza ten years later.  Read on to see how TV, nutrition, and the Friedman School all played an integral role in a career-shaping experience for Molly.

 

 

 

 

Chives in oil. Image: Hirsheimer Hamilton.

Chives in oil. Image: Hirsheimer Hamilton.

Spring for Fresh Herbs

by April Dupee

After spending a long New England winter bundled up and hibernating from the cold, spring is finally here! As the days get longer, the ground begins to thaw and trees start to bloom. This is the perfect time to lighten up your cooking with fresh ingredients.

 

What is the SirtFood Diet?

by Erin Child

The Sirtfood Diet is popular in the United Kingdom, but hasn’t caught on in the United States (yet). The diet claims to activate sirtuins, so called “skinny genes,” that work in the body to reverse the effects of aging and help the dieter lose weight. To activate sirtuins, the dieter builds their meals out of “sirtfoods,” including red wine and dark chocolate, hence the diet’s popularity. Although the diet isn’t popular on this side of the pond, NICBC student Erin Child has decided to learn more about the diet (and its founders and followers), just in case we, as nutrition professionals, start getting questions.

 

Friedman Media Panel March Event

Friedman Media Panel March Event

Write, Speak, Tell Stories: The Sprout Media Panel Recap

by Hannah Meier

It was August 6th, 2017—a month before the start of the semester and Kathleen was showing me the ropes of editorial duties over local beer at Area-4, a restaurant just down the road from Jaharis. We went over timelines, passwords and account names, and shared our hopes and dreams for the coming year. One thing we both agreed on: We wanted to make a bigger impact within the Friedman community. Our big idea? Bring The Sprout offline.

 

Boston Food trucks downtown at an event

Boston Food trucks downtown at an event

The Top 10 Boston Food Events of Spring 2018

by Liz Learned

Attention: Do you love food? Are you looking for fun events to attend in the Boston area this spring? If your answers are yes and yes, then I’ve got good news for you! I’ve searched high and low to compile a list of the top 10 can’t-miss Boston food events this spring. This wide range of food-festivals has something for everyone. Whether you’re tight on cash or an avid charity-donor, a vegetarian or a meat-lover, you’ll find something to add to your calendar!

Roses are Red

Roses are red, Friedman is Blue… the SNOW is back, and The Sprout is too!

Welcome to 2018, Sprout Readers! Waltzing into this new semester feels a bit like making the first few steps on a path of freshly fallen snow. Perhaps because that’s probably what you were doing on your way to class this morning (thanks mother nature!) Nevertheless, we are excited to begin this next chapter of Friedman life, learning, and leading and cannot wait to share it with you.

With the new semester, we welcome the students starting off their Friedman journey, look forward to learning from them and embracing the diversity of background and perspective they bring to our campus. The incoming spring class includes five Master of Nutrition Science and Policy students, five MS in Agriculture Food and Environment students, two MS in Food Policy & Applied Nutrition students, one MS in Nutrition Interventions, Communication and Behavior Change student, and two combined MS and MPH students. We are excited to get to know you all!

This month, Sara Scinto motivates us to get moving despite the frigid temps and precipitation. Perhaps ironically, going indoors to work out opens up a multitude of options for getting your sweat on – whatever your exercise preferences are. Sara tells us about all of them and encourages us to find whatever makes us feel good!

In a survey of over 200 respondents, Sprout co-editor Kathleen Nay uncovered the reasons behind why people change their dietary identities from plant-eaters to meat-eaters, and the spectrum that lies within the extremes. The surprising results of her survey may help you think about and better understand your own dietary choices, meat eater or otherwise.

Did you know February is National Heart Month? April Dupee rounded up five of her favorite breakfast recipes to literally power up your favorite organ and fend off one of the nation’s top killers – Heart Disease. Not only are the recipes healthy for your heart, they are simple, easy and delicious – all the more reason to include them in your recipe repertoire.

Ready to get political? The Friedman Food Policy Action Council is back with a Friedman Policy Update on timely legislature and encourages advocacy-driven Friedmanites to get involved with this new student organization. Alana Davidson provides an introduction to the group and explains how to make our voices heard.

Finally, Laura Barley, a native Californian, reckons with the recent disasters wrought by natural forces in her home state and around the globe. She highlights the interventions we’ve tried and the policies currently on the table to attempt to mitigate the extent to which our climate has changed, and has a motivating message for all of us.

A special thanks to the writers who contributed articles this month, getting a head start on work before the semester officially began. We are incredibly grateful for your hard work and want to be sure you know The Sprout would not be what it is without you!

Happy Reading,

Hannah and Kathleen

 

In this issue…

Moving Through Winter

Sara Scinto Snowshoeing Massachusetts

by Sara Scinto

Do you dread winter because it keeps you from engaging in exercise that you love? Are you looking for new ways to move your body that don’t involve the gym? Are you interested in making the best of what this cold season has to offer? Then read further for thoughts and ideas on how to move through winter with more enjoyment.

 

To Meat or Not to Meat? (Is That Really the Question?)

Photo: Pexels.com

Photo: Pexels.com

by Kathleen Nay

After eight years of keeping a vegetarian diet, I’m compelled to ask myself: why am I still a vegetarian? And more intriguingly, why are my former-vegan and -vegetarian friends not?

 

Recipe and photo by OhSheGlows.

Photo by OhSheGlows

 

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 year when stores are stocked with greeting cards, balloons, and heart-shaped boxes of chocolates to celebrate Valentine’s Day, but also it marks American Heart Month to raise awareness about heart disease and prevention. With 1 in 3 deaths in the U.S. attributable to cardiovascular disease, American Heart Month serves as an important reminder to take care of our hearts and encourage our communities to support heart health initiatives.

 

Friedman Policy Corner: Advocate for Sound Nutrition and Agricultural Policy This Spring … and Then Run for Office!

by Alana Davidson

This spring is the end of the 2017-2018 legislative session in the Massachusetts State House. Read about what this means in terms of advocacy and learn about Friedman’s new student-run organization, the Friedman Food Policy Action Council. Finally, consider if a life in public service is right for you and whether you should run for office!

 

Paradise Lost

by Laura Barley

Photo credit: CNN.com

Photo credit: CNN.com

Climate change is a globally felt human experience that recently hit home for California native Laura Barley. Here, she reflects on the wildfires in her home state and takes a look at some policy tools aimed at climate mitigation.

 

 

 

Homestretch for the Holidays

December! It is very hard to believe we are already facing the end of another semester at Friedman. But the chilly air, harried faces, and crowded libraries are here to remind us that, yes, we’ve made it to finals season. Winter break is almost here!

This is the last issue of The Sprout for 2017, and as such, is a perfect time for reflection on all that has been accomplished over the past 12 months (we have decided to focus on the positive!). The Sprout published over 50 creative, forward-thinking articles whose content wouldn’t have been possible without the creative, forward-thinking students that make up the Friedman student body. As co-editors, we are proud and thankful for the writing that our student body shares with us every month.

This month, we want to highlight two timely pieces contributed by The Friedman Justice League and Julie Kurtz, in light of recent political controversy that hit close to home: one a statement of support of our colleagues at the Fletcher School of Diplomacy and The Tufts Daily, and the other a personal reflection.

Next, Sam Jones reviews the summer Netflix hit Okja and tells us how the underlying messages in the dystopian film may reflect the state of our current food production system, or where we may be headed.

Megan Maisano feeds our inner foodie with a review of the hidden Italian gem, Carlo’s Cucina, in Allston, and Erin Child brings us on an amusing journey through the adventures of making both traditional and “health-ified” French fries.

November and December in America bring food traditions (and dietary restrictions) to light, as millions of households come together with friends and family to celebrate the holidays with shared meals of traditional (or not) dishes. Kathleen Nay tells us about her experience and provides some tips for catering to myriad dietary requirements during the holidays.

The prospect of single-payer healthcare becoming a reality is upon us in Massachusetts, but we are still unsure what role nutrition will play in its scope. Ayten Salahi and Hattie Brown, members of the new student organization, Friedman Food Policy Action Council, dig in to the details and recount their meeting with state senator Jamie Eldridge.

Finally, Hannah Meier highlights the work of an art campaign fighting against eating disorders and body dissatisfaction inspired by the words of playwright Eve Ensler. “Love Your Tree” is the wish, and art is the command for students in participating programs around the globe. Poster submission is open until December 15, so read on to learn how you can be involved.

Happy reading, and happy new year – see you in 2018!

Hannah Meier & Kathleen Nay

 

In this issue…

A Statement of Support to our Colleagues at the Fletcher School

by The Friedman Justice League

The Friedman Justice League responds to Anthony Scaramucci’s resignation from the Advisory Board at the Fletcher School of Law and Diplomacy on November 28, 2017. “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.” – Margaret Mead

 

Perspective for Finals Week

by Julie Kurtz

The events of Tuesday, November 28 that culminated in Anthony Scaramucci’s resignation from the Fletcher School’s Advisory Board prompted a letter of solidarity for Fletcher from the Friedman Justice League. It also left graduate students across Tufts University campuses feeling contemplative about the kind of impact and influence we have the power to wield—both as individuals and as representatives of this anchor institution where we’ve made our academic homes. AFE/MPH student Julie Kurtz sent the Friedman Sprout a short reflection in response to the actions of our friends at Fletcher. In it, she offers some perspective on why we’re here, what justice means, and how we can contribute to the world around us.

 

Screen capture from Okja official trailer, available on Netflix.

“Most Importantly: They Need to Taste F%#@ing Good”

by Sam Jones

Okja is a Netflix original film that was released in June 2017 and directed by Bon Joon Ho. While some may characterize it as a dystopian sci-fi film, others recognize it as a commentary on our modern industrial food complex. Warning: spoiler alert.

 

A Slice of Italy in Allston

Pollo Gerardo and remnants of the Melanzane Ripiene. Photo: Megan Maisano

by Megan Maisano

It’s the end of the semester. Motivation for cooking and weekly meal prep is low. Are you yearning for some Italian comfort fare, but don’t want to make the trek to North End? Fear not. This hidden gem will fill your heart and your belly.

 

 

For the Love of French Fries

by Erin Child

oven fries and french fries

 As a nutrition student, Erin’s unabashed love of French fries may seem out of place. But for her, they are just one delicious part of an otherwise decently balanced diet. They’re her go-to when out at a bar with friends, and her favorite accompaniment to a bowl of steamed mussels. So, she decided to finally try her hand at making some real deep-fried French fries. However, she can’t in good conscience let this story be all be about deep-fried food. And so, she also made a batch of oven fries to compare to the deep-fried originals. She recruited a couple Friedman friends to taste test, and they had a delicious Fry-day night.

 

 

Bringing Everyone to the Table: Accommodating Special Diets During the Holidays

I'm thankful for friends who let us try out sometimes-unusual recipes on them! Photo: Kathleen Nayby Kathleen Nay

Thanksgiving is over and the leftovers are dwindling, but there is more holiday eating and meal prep on the horizon. As food and nutrition professionals, we understand that emotions can run high when it comes to sharing meals, traditions, and dietary restrictions with a crowd. So what can a holiday meal that balances a variety of special diets look like?

 

How Nutrition in MassCare May Put The ‘Health’ Back in ‘Universal Health Coverage’

by Ayten Salahi and Hattie Brown

Including local incentives for food equity and nutritional status may boost momentum and potential of the MA Right to Health movement. Members of budding student group – the Friedman Food Policy Action Council (FFPAC) – met with Massachusetts State Senator Jamie Eldridge to discuss the need to include nutrition in a proposed cost analysis of a single payer health system (S.2202).

You’ve Got to Love Your Tree

by Hannah Meier

“Love Your Tree.” It’s a directive inspired by Eve Ensler, the writer and activist behind the one-woman play, The Good Body (you may also know her as the playwright for the wildly popular Vagina Monologues). “Love Your Tree” is also the foundation of a creative arts eating disorder prevention campaign that started at the Sheppard Pratt eating disorder treatment center in Maryland in 2006 and has since expanded nationally. Today, organizations across the country, including Massachusetts, are invited to participate in the 2018 campaign and submit artwork that illustrates body diversity, acceptance and positivity.

 

 

One Hundred and Fifty-Six

One hundred and fifty-six.

That is the number of new, incoming Masters, Ph.D., and Certificate Program students to the Friedman School this year. 156 new faces, new names to learn, new friendships to forge… all future experts in food, nutrition, science, and policy! Let’s break down the numbers.

Friedman's incoming class, 2017.

Friedman’s incoming class, 2017.

To all of you: welcome to Friedman! And for the returning cohorts: welcome back! I’m really excited to meet the new class, and I hope that we’ll cross paths in the halls of Jaharis.

But let’s get to introductions: Hey! I’m Kathleen Nay, co-editor of the Friedman Sprout. I’m a third-year dual degree student in the Agriculture, Food & Environment (AFE) and Urban & Environmental Planning & Policy (UEP) programs. I’m thrilled to be co-editing the Sprout for a second year, and eager to dive head first into my final year of graduate school. In Alberta, Canada—where I hail from—we’d say, “just give’r!” (For those unfamiliar with the verb, Urban Dictionary defines it as “going balls-to-the-wall to take care of business as quickly and awesomely as possible. May or may not involve drop-kicking something without hesitation.” Now you know.)

The past two weeks have been busy for all of us as we shop classes, meet with advisors, finalize schedules, and decide how and where to get involved in student life. At the Friedman Sprout, we’ve been gearing up for an exciting year and planning fun things for our writers (more on that from my illustrious co-editor, Hannah, below). We hope YOU will join us in crafting this year’s Friedman Sprout—a publication produced entirely by students. Please pitch us your ideas, we’d love to hear from you!

If writing isn’t your thing (it is—you just don’t know it yet), there are so many other opportunities to leave your mark on our Friedman community. In this special mid-month issue, you’ll hear from student leaders who are busy planning the year ahead. Student leaders like:

  • Danielle Krobath, Student Council Co-Chair. From the annual Welcome Back Picnic, to advocating for new computers in the student lounge and student-accessible meeting spaces, to the year-end retreat at George’s Island, and everything in between, Student Council is actively engaged in shaping Friedman student life.
  • Simon Ye, Chair of Slow Food Tufts. Slow Food Tufts is a chapter of Slow Food International, a grassroots organization promoting good, clean, and fair food for all. Not only does Slow Food host events like kimchi-making workshops and local chocolate factory tours, it’s a great way to get to know students from other programs and to learn about the greater Boston food community.
  • Bridget Carle and Casey Florea, organizers for Dig In! Nutrition Education (DINE). DINE is an ongoing partnership with third grade classrooms at Josiah Quincy Elementary School, where Friedman students teach lessons on nutrition and food. It’s a low-commitment, but high-fun way to give back to the Chinatown community in a positive way.
  • Hannah Meier, Sara Scinto and Jessie Ellis, advocates of the Friedman Unofficial Running Club (FURC). Got some energy to burn off? Need some friends to hold you to your distance goals? Want to explore new corners of the Boston area on foot? Check these folks out.
  • Kenny Westerman, Katherine Rancano, Jessie Ellis, and Jennifer Huang, coordinators of NewTrition, a TED Talk-style platform for Friedman students to share research and generate discussion about topics in nutrition.
  • Julie Kurtz, member of the Friedman Justice League, a grassroots group committed to making Friedman—and the world—a better place through thoughtful engagement with our food system.

It’s a new year. Let’s make our mark! Hey, Hannah, how is Sprout making our mark this year?

Thanks, Kathleen! I’m super excited about everything we have in the works. Before I get to that, let me introduce myself.

Hi! My name is Hannah Meier, I’m a second-year (fourth semester) student in the Nutrition Communications program and I’m thrilled that I get to be one of the editors of the Sprout this year. I really enjoyed participating as a contributing writer last year. I learned so much about myself as a writer and a professional in the nutrition space, and encourage anyone and everyone to write about the topics they are passionate about—it’s not only a great way to establish more expertise for yourself (and build out that resume!), but an amazing chance to immerse yourself into the buzzing food and nutrition community in Boston.

The Sprout will continue to publish student-written articles monthly. We have traditionally focused on written articles, but would love to see students get creative with other media platforms like video, photography, graphic design, or audio.

If you haven’t signed up to receive communication about writing for the Sprout, send us an email and we’ll get you squared away: friedmansprout@gmail.com.

We are also ramping up our social media presence. We hear you: Facebook is so 2010. While we aren’t leaving Facebook (it’s a great way for us to share the fabulous articles students write with everyone from grandma to embassy ambassadors), we are venturing into other platforms like Instagram, beginning with a collaboration with @Tufts_Nutrition (follow them!). We hope to feature authors, articles, quotes, photography… anything and everything we are proud of by our fabulous contributors.

Speaking of our fabulous contributors, I am very excited to announce that we will debut a new tradition following each publication: Contributor Happy Hours! We all know that writing is rewarding, but sometimes so challenging. We don’t need to go through the rollercoaster in isolation! We are already excited to bask in the glow of publication bliss with fellow student writers and a fun beverage of choice. Social hour + incentive to write resume-boosting food and ag pieces, yes please!

Finally, Kathleen and I are working hard to pull together writing workshops this year, hosted by the Sprout and featuring influential voices in the food and nutrition writing space. We hope that these offer an opportunity to learn from the pro’s, get expert opinion on your assignments and submissions, and sharpen your writing skills. Writing, and communication in general, is critical when it comes to exerting expert influence within our fields, and we are excited to bring this learning opportunity to all Friedman students.

In good health,

Hannah and Kathleen

Friedman Sprout Co-Editors, Hannah Meier and Kathleen Nay

Friedman Sprout Co-Editors, Hannah Meier and Kathleen Nay

 

In this issue…

Hello Friedman!

by Danielle Krobath, Friedman Student Council

Welcome (and Welcome Back!) from Slow Food Tufts

by Simon Ye

Dig In to DINE this School Year!

by Bridget Carle and Casey Florea

Friedman Unofficial Running Club (FURC)

by Hannah Meier, Sara Scinto and Jessie Ellis

NewTrition Welcome Back 2017

by Kenny Westerman, Katherine Rancano, Jessie Ellis and Jennifer Huang

Making a Lasting Impact on Friedman

by Julie Kurtz, Friedman Justice League

 

Sprinting Toward Summer

Dear Readers,

We’ve reached the end of another school year. Congratulations, you made it! Now is the time to reflect on what we’ve learned and celebrate the successes of the past year. Whether you’re graduating this month or going off to explore the professional world through an internship, I think we can all agree that we’re looking forward to catching up on fresh air, sunshine and… sleep. Bring it on, summer!

Did you miss the Student Research Conference last month? Fortunately, Jennifer Huang can fill you in on what you missed with her conference recap. (Plus photos!)

It’s often said that “you are what you eat.” Although Friedman students know that that’s a simplistic understanding of how nutrition actually works, Hannah Meier can give you the lowdown on one superfood to fuel your summer activity: sweet potatoes! Try her yummy, power-packed recipes.

But what if  you are what you eat  you are what you grow? Julie Kurtz reflects on her trip to Cuba last winter, and contemplates the lessons the U.S. food system might learn from Cuban agriculture.

Next up, Erin Child does some detective work to get to the bottom of the Pinnertest, a self-administered home test meant to identify all that ails you (a.k.a. food intolerances). Does it work? Erin talked to the experts.

As many of us approach graduation, we’re reflecting on the things we’ll take away from Friedman as we go on to pursue our professional careers. Katelyn Castro shares the lessons she’s learned over the years through her coursework and as a dietetic intern.

And finally, in a world of conflicting messages about nutrition and increasing uncertainty about science, it is often hard to be a persuasive voice for scientific truth. Rachel Baer explores the ways in which nutrition professionals can confront “alternative facts” about food and health.

Before we sign off for this academic year, congratulations are in order! We want to wish our very own co-editor, Micaela Young, a fond farewell as she graduates and moves on and up. Our social media editor and prolific Sprout writer, Julia Sementelli, is also graduating. Best wishes, Micaela and Julia! To take Micaela’s place, Hannah Meier has agreed to join Kathleen as the new Friedman Sprout co-editor for the 2017-18 year. Welcome, Hannah!

This year has been a blast, and we couldn’t have done it without all our fantastic and smart writers and readers. Thank you for a successful year of the Sprout. We look forward to bringing you more writing on food, agriculture and nutrition in the fall.

Happy Summer, everyone!

Kathleen Nay & Micaela Young

In this issue…

Revival of the Student Research Conference

by Jennifer Huang

The 10th Future of Food and Nutrition Graduate Student Research Conference, known fondly within the Friedman community as the SRC, took place on April 7th and 8th. Jennifer Huang gives us a photo-filled recap of this student-led event, where she—and all who attended—were blown away by the amazing capabilities of student presenters and the Friedmanites who worked tirelessly since last November on planning this event

From Soil to Sport: Sweet Potatoes to Power You

by Hannah Meier

As the temperatures slowly, and not so consistently, increase in Boston this spring, more of us will find ourselves out in the field, on the trails, or on the sidewalks soaking in the sunshine and working up a sweat. Even if you aren’t competitive, you have probably noticed the difference in how you feel during, and after, exercise when you are—or are not—properly fueled. Look no further for easy and delicious recipes to power your active spring using the grad student’s pantry staple: The sweet potato!

You Are What You Eat  You Are What You Grow

by Julie Kurtz

Imagine, if you will, that the U.S. was stripped of all its powerful agricultural fertilizers, pesticides and mechanization. Imagine that we were cut off from international trade imports. In Cuba they didnt have to imagine. They lived it. AFE students Julie Kurtz, Tessa Salzman and Jamie Fanous traveled to Cuba in January 2017 to find out what lessons the U.S. food system might learn from Cuba. One surprising lesson? If you want to change American diets, talk to a Midwest corn farmer…

Evaluating the Pinnertest: The Importance of Scientific Evidence

by Erin Child

So, you think you have a food intolerance? What do you do? You could call your doctor and set-up an appointment that is inevitably months away. Then you have a 10-minute meeting in which they only look at their computer and refer you to a specialist, THEN go through more testing, and finally (hopefully!) get some answers. Or, you could order an at-home kit that takes 10 minutes to complete and promises results that will get you feeling better, sooner. Which one do you choose? Read on and decide.

Nutrition in a Nutshell: Lessons Learned as a Dietetic Intern

by Katelyn Castro

I was one of those few teenagers who knew exactly what I wanted to be when I grew up. Now, after four years of college and two years of graduate school combined with a dietetic internship, a career as a registered dietitian is not far out of reach. While my passion for nutrition has never dwindled over these last six years, my approach nutrition has changed significantly.

Finding Common Ground for Nutrition in a World of Alternative Facts

by Rachel Baer

Rachel Baer tackles the implications of the “post-truth” culture for the nutrition profession and poses 3 questions to consider about our response to the unending barrage of nutrition-related “alternative facts.”

Spring is Here! The April Issue

Dear Readers,

The Sprout is back with a jam-packed issue covering topics from farmworker justice to smoothie bowl recipes sure to satisfy your Spring cravings. And no, we’re not joking around!

With the Spring comes a dizzying array of food and agriculture conferences and symposiums in the New England area that are hard to keep track of! But don’t worry, Kathleen Nay has kindly compiled all of the must-sees in one place for your viewing pleasure. Then Caitlin Joseph updates us on the labor justice front, detailing recent developments in the Coalition of Immokalee Workers Fair Food Program and how they will be coming to Friedman this month! And activism doesn’t stop at the picket line: Mike Zastoupil tells us about Feed the People, and how two friends are fueling the resistance with burritos.

Have a negative view of GMO’s? So did Laura Barley…until she came to the Friedman School. See what changed her mind.

And then Jennifer Pustz takes us back in time to the rations of World War I, offering reflections on our current “everything in moderation” movement and issues with overconsumption. What does “moderation” mean exactly? Katelyn Castro fills us in on this and other suggestions from the Dietary Guidelines that are so often misinterpreted.

Our writers then take you on a food tour, from Shannon Evins’ review of the Barcelona Wine Bar in the South End, to Katie Moses’ description of Louisiana “soul” food (recipes included!). Julia Sementelli then helps us welcome Spring with four delicious, refreshing smoothie bowl recipes.

Thank you for reading!

Micaela & Kathleen

In this issue…

The April/May Food and Nutrition Conference Circuit

by Kathleen Nay

“With nearly a dozen conferences taking place in and around Boston this month, how should I choose which one(s) to go to?”  If you’ve been asking yourself this question, you’re in luck. Kathleen Nay has the rundown of food and nutrition conferences, seminars and lecture series to check out.

Obligations and Opportunities for Farmworker Justice

by Caitlin Joseph

Anyone who cares about public health and nutrition, affordable and healthy food access, agricultural sustainability, rural communities, international trade, or corporate social responsibility, should be paying close attention to how the recent rise in anti-immigrant rhetoric and policy will impact the people the U.S food system is currently dependent on: farmworkers. On Wednesday, April 19, farmworker activists from the Coalition of Immokalee Workers (CIW) who live and work on the frontlines of these issues will be at the Friedman School to talk about their current campaigns and their perspective on the recent political landscape.

Political Dissent with Burritos

by Mike Zastoupil

While thousands of Americans have taken to the streets to protest the Trump administration, these two guys have taken to…their kitchen. Learn how Feed the People is fueling the resistance in Boston with delicious burritos.

Musings from the In-Between: My Coming to Terms with the GMO Industry

by Laura Barley

Monotony. Uniformity. Cataclysmic Tragedy, Subsequent Death. As a self-identified liberal attending an institution built on the premise of promoting social welfare through nutritional outcomes, this is how Laura Barley has historically described images of technologized agriculture. Her take on GMOs now? Read on. 

“Food will Win the War!” American Food Policies during World War I

by Jennifer Pustz

“The consumption of sugar sweetened drinks must be reduced” . . . “use less meat and wheat” . . . “buy local foods.” These are familiar phrases at the Friedman School in 2017. But these slogans and many others could be found on posters one hundred years ago after the United States officially entered World War I in April 1917. Friedman student Jennifer Pustz a story from food history that may offer inspiration for the promotion of gardening, conservation, and sustainability in the twenty-first century.

Balance, Variety, and Moderation: What Do They Really Mean?

by Katelyn Castro

Balance, variety, and moderation have been referenced in the Dietary Guidelines for Americans for decades. Yet overtime, the ambiguity of these terms has clouded their importance and left their meaning open for interpretation—often misinterpretation.

A Slice of Spain: My Night at Barcelona Wine Bar

by Shannon Evins

Longing for warm nights when the sun sets at 9:00pm? Wishing summer break would hurry up already? Tapas may be the answer you need. Step into Barcelona Wine Bar in the South End to have a taste of vibrant Spanish culture. Your time there will surely give you a slice of Spain.

Soul of the Louisiana Kitchen

by Katie Moses

When the only remnants of Mardi Gras are plastic beads hanging from the oaks along St. Charles Avenue, Louisiana still draws people from around the world for the lively music and incredible food. Discover the secret to the depth of flavor in Cajun and Creole cuisine and recreate a classic Louisiana dish, red beans and rice, in your own kitchen.

Four smoothie bowl recipes that will put a Spring in your step!

by Julia Sementelli

While there a handful of smoothie bowl spots in Boston, I have found that the best smoothie bowl is the one that you make at home! Fuel up for finals with these four perfect-for-spring smoothie bowls that will keep you feeling satisfied and refreshed to take on this busy yet exciting month.