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.

Student council town hall results Tufts Friedman School of Nutrition

(pictured here) Kelly Kundratic, Student Life Representative, presenting the Spring 2017-18 Student Feedback Survey results on 3/14/18 at the Student Council Town Hall Seminar.

 

Tufts Student Council Student Career Services Working Group

Some members of the Student Career Services Working Group (left to right), Jamie Fanous, John VanderHeide and Ellie Griep, presenting on 3/14/18 at the Student Council Town Hall Seminar.

While the Friedman Student Council loves to coordinate volunteer opportunities, First Fridays, and social events to help students unwind, our primary purpose is to represent Friedman students’ opinions while maintaining active dialogue between students, faculty, and administration. This begins with a student-only Town Hall Seminar in the Fall semester, where students freely and openly express their opinions from a confidential platform. The Student Life Representative uses the information gathered in this Seminar to create the Student Feedback Survey, which is circulated early in the Spring semester. The next step of this process takes place during a Friedman Seminar in the Spring, where the Deans, faculty members, administrators, and students all are invited to attend. Student Council disseminates the survey results to those present, and the Deans are able to respond accordingly. Finally, the Council Co-Chairs attend a meeting with the Deans at the end of the academic year to identify action items and set reasonable goals that address the relevant concerns of the student body.

This process has been very successful in the past few years. Recently, the Student Council’s Feedback Process has led to the creation of increased quiet/study spaces at 150 Harrison Ave., brand new computers in the Jaharis Master’s Student Lounge, and a page on the school’s website that aims to make the cross-registration process more accessible for students. Notable is the creation of the Friedman Career Services Working Group, which was founded by last year’s STC co-chair, John VanderHeide, and has maintained ongoing support from Dean Saltzman.

Tufts Friedman School Student Lounge New Computers

New computers in the Jaharis Master’s Student Lounge that were installed following the Student Council’s 2016-17 Feedback Process.

 

Jaharis Quiet Study Tufts Friedman School of Nutrition

A new “Quiet Study Lounge” was created near Jaharis 156 following the results of the Student Council’s 2016-17 Feedback Process.

As this academic year wraps up, we look to celebrate the accomplishments and progresses that have been made. Yet it is vital that we remain focused on addressing the concerns that came up during the Spring 2018 Town Hall in March. The primary concerns we are currently addressing range between curriculum, career services, and campus life. Student Council has two Curriculum and Degree Representatives, who will use the survey results to work with program directors. Other members are collaborating with the Tufts’ Office of Sustainability and are very close to bringing a composting pilot program to the Boston campus. The First Year Representatives are working with the food service providers in the hopes of improved offerings in the Jaharis Café. Last year’s successes, and these present initiatives, are a direct result of the entire student body’s involvement and desire to facilitate change. When you see those emails in your inbox, take the 5-10 minutes to read them, and if you harbor strong opinions (good or bad!), please let us know.

Many of you may not realize this, but current and prior year results from the Student Council Feedback Survey are available upon request to any current student or professor. If you are interested in obtaining a copy of the data, please let any of us know via email at the addresses provided below. After all, we collect this information to enhance the overall Friedman experience.

To maintain the cohesive community at the Friedman School, we must all—students, faculty, administrators, and alumni—be engaged and organized. If you are reading this as a first-year student who wants to become more involved, we encourage you to run for Student Council during the Fall 2018 elections. If you are graduating, provide your contact information to the Office of Alumni Affairs and stay up-to-date with Friedman happenings once you leave. Ultimately, we envision the annual Student Council Feedback Events to continue for years to come, and to include all members of the Friedman community – we recognize this is the optimal way to maintain ongoing, constructive conversations that produce actionable results, like all those we have achieved thus far!

If you have any ideas, feedback, or questions, please reach out!
Danielle Krobath, Student Council Co-chair, danielle.krobath@tufts.edu
Ellie Griep, Incoming Co-chair 2018-19 Academic Year ellison.griep@tufts.edu
Silvia Berciano Benitez, Incoming Co-chair 2018-19 Academic Year silvia.berciano_benitez@tufts.edu

Danielle Krobath is a 2nd year FPAN student who has been co-chair since her second week at Friedman and while she’s sad that her council tenure is coming to an end, she is relieved that strangers will no longer recognize her for her awkward selfie, which is mandatorily on display in the Jaharis Student Lounge. Her favorite food is kale, but that is not unique for a Friedman student.

Ellie Griep is a 1st year FPAN student who can’t believe how fast her time at Friedman has gone by. If you’re named Hermione Granger, or otherwise have access to Time-Turners, please reach out to her using the contact information listed above.

Silvia Berciano is a 2nd year BMN student who loves personalized nutrition (in her case, gelato every day). She spends her time in the lab, developing new business ideas and supporting Friedmanites with the Student Council.

More Daylight, No Problem

We are marching right into spring, knees deep in our semester, busy with internships, projects, papers, research and more. This is the meat of it. March of Spring 2018 – putting in all of the hard work to build experience and perspectives that will last a lifetime.As the daylight continues to extend into the evening (don’t forget to set your clocks forward on the 11th!), soon our evening classes won’t feel like the end of the day. As the temperatures increase, we will worry less about remembering a hat or losing a mitten. Though it may be tempting to look ahead – to spring break, to upcoming conferences and events, to graduation and all that comes after… let’s try to stay present and enjoy the process. Hard work is not for nothing.

We’ll keep our intro short this month to dive into our wonderful EXTENSIVE list of contributions. Thanks to overwhelming response and enthusiasm from our writers, this may just be our biggest, and most hard-hitting issue ever.

First up, we have the first contribution from January-start AFE student Nako Kobayashi, who introduces us to Yoko, her husband Alex, and their Japanese vegetable farm in Connecticut. More than just growing food, Japanese farming is built on traditions that translate into a more sustainable and meaningful farming practice.

Next, Megan Maisano dishes up the truth about our St. Patrick’s day traditions – food, drink and more – sharing some surprising and interesting history about how we came to associate Guinness and Corned Beef with clovers and leprechauns.

Have you ever wondered what it may be like to be in a room filled with experts who have less than 10 minutes to explain their research bread & butter? If you weren’t able to attend Global Food+ in February, or want a refresh on the highlights, Sam Jones is here to fill you in on the info-packed event.

Jumbo’s Kitchen is back! The fun after-school program led by Friedman students for elementary kids in neighboring communities is seeking new involvement. If you love having fun, food and sharing the joy of cooking with young minds read about how to get involved thanks to Theo Fitopoulos.

The internship at Friedman is an integral part of most students’ experiences. To make the internship more accessible and financially feasible, Friedman Students came together to launch a crowdfund scholarshipJulie Kurtz tells us why the scholarship is so important to our community and encourages anyone to donate by March 8th.

Ayten Salahi and Marielle Hampton update us on Food Policy issues facing the state and share insights from Congressman Jim McGovern, who stopped by the FFPAC first meeting at the beginning of the month with plenty of encouraging words.

Working double duty this month, Laura Barley shares two articles. First, a recap of ECOSOC, a convergence of thinking in NYC by young representatives from around the globe, brainstorming how to best apply the WHO Sustainable Development Goals for a united and optimistic future. Next, she steps into the domestic world of food future with Branchfood. In the first of a series on innovation, she shares what’s new with food and farming in the technological age of agriculture.

Would you drink milk that was grown in a petri dish? Turns out that possibility isn’t as far-fetched as some may think. Kathleen Nay dives deep into the burgeoning technology of cellular agriculture and details the implications from the field to your fridge.

Finally, finding food that does your body good can be difficult for anyone in everyday circumstances. Take a trip to a theme park and double the difficulty finding one vegetable amongst breaded everything and sticky, neon slushies. Learn how Hannah Macfarlane navigated the winding roads of Orlando theme parks over winter break and figured out healthy ways to both have fun and stay nourished.

Now, go take a walk in the sun.

Happy reading!

Hannah and Kathleen

 

In this issue…

Farmer Profile: Yoko Takemura’s visions for her new sustainable vegetable farm in Putnam, CT

Alex seeing Assawaga Farm's first crop - garlic! (Photo: Instagram @assawagafarm)

Alex seeding Assawaga Farm’s first crop – garlic! (Photo: Instagram @assawagafarm)

by Nako Kobayashi

Farmer Yoko Takemura hopes to incorporate aspects of her Japanese heritage as well as her academic background in environmental sustainability into her new farm business.

 

 

 

 

From Blue to Green, and Everything in Between: The Evolution of Saint Patrick’s Day

by Megan Maisano

Saint Patrick (Photo: history.com)

Saint Patrick (Photo: history.com)

Saint Patrick’s Day—when wearing green, eating corned beef and cabbage, and drinking beer has nothing to do with Saint Patrick himself. This month, Megan Maisano explains the history behind the holiday and the American influence on its evolution and popularity.

 

 

 

 

 

Friedman Hosts the 2018 Global Food+ Symposium

by Sam Jones

The second annual Global Food+ Symposium was hosted at Tufts University’s Friedman School this year. Innovative research being conducted at Tufts, MIT, Boston University, and Harvard University in the realm of the global food system was presented in speed-dating style, with each speaker giving only a seven-minute talk.

 

The Return of Jumbo’s Kitchen

by Theo Fitopoulos

Student Simon Ye teaching at a Jumbo's Kitchen session in Spring 2017

Student Simon Ye teaching at a Jumbo’s Kitchen session in Spring 2017

Jumbo’s Kitchen is entering its ninth year as a program at the Friedman School. Now under new leadership, Tufts students are hoping to grow the program to better serve the needs of those in our community. Jumbo’s Kitchen volunteers will have the opportunity to empower students at the nearby Josiah Quincy Elementary School through cooking and nutrition education. Learn more about what is in store this semester, and how you can get involved!

 

 

 

 

Opening the Unpaid Internship Opportunity: Friedman’s New Direct Service Scholarship

by Julie Kurtz for Friedman Justice League

In February, Friedman students launched a Crowdfund Campaign for a Direct Service Internship Scholarship. In the video, witness the stories of past students who engaged in direct service internships. If you’re a first-year student, consider applying for the scholarship. And everyone: the campaign has 7 days left—donate and share to support service learning at Friedman! #Give2Serve 

 

Friedman Policy Corner: A Call to Action for Aspiring Food Activists

Congressman Jim McGovern offers words of wisdom at the inaugural meeting of new Tufts advocacy group, Friedman Food Policy Action Council.

Congressman Jim McGovern offers words of wisdom at the inaugural meeting of new Tufts advocacy group, Friedman Food Policy Action Council.

by Ayten Salahi and Marielle Hampton

On February 5, the Friedman Food Policy Action Council (FFPAC) convened its inaugural meeting. Massachusetts Congressman Jim McGovern stopped by to offer words of wisdom, encouragement, and a call to action.

 

 

 

UN ECOSOC Recap: Building a Sustainable Future

by Laura Barley

Image source: Author

Image source: Author

In January, second-year AFE student Laura Barley served as a student representative to the United Nations Economic and Social Council (ECOSOC) in New York City. Empowered youth from across the globe gathered with governmental officials to share ideas about how to achieve the UN’s 17 Sustainable Development Goals. Here, she recounts her experience and shares some of the key takeaways from the event.

 

Branchfood Holds First in 4-Part Panel Series on Technological Innovation in Food and Farming

Lauren Moores, Vijay Somandepalli, Lawrence Wang, and Brett Brohl discuss their work in agriculture tech and data science. Aaron Niederhelman moderates. (Image source: Author)

Lauren Moores, Vijay Somandepalli, Lawrence Wang, and Brett Brohl discuss their work in agriculture tech and data science. Aaron Niederhelman moderates. (Image source: Author)

by Laura Barley

On February 22, Branchfood hosted the first panel in a four-part series entitled The Future of Food, exploring innovation in agriculture, food products, nutrition, and retail. Second-year AFE student Laura Barley attended The Future of Agriculture panel, and reports on the exciting developments on the industry’s horizon. Don’t miss the rest of the series! 

 

 

Game Changer: How Cellular Agriculture is Poised to Revolutionize Dairy and Meat

by Kathleen Nay

Natalie Rubio conducts her research at the David Kaplan lab at Tufts University. (Image source: Natalie Rubio)

Natalie Rubio conducts her research at the David Kaplan lab at Tufts University. (Image source: Natalie Rubio)

 

We already know that conventionally-produced animal products are problematic—animal agriculture is land, water, and energy intensive, and potentially harmful to human health and animal welfare. For most people though, meat and dairy are also delicious. What if there was a cleaner, greener way of producing our favorite animal-derived foods? Turns out, the science already exists.

 

A Magical (Food) Journey

by Hannah Macfarlane

Ice cream at Florean Fortescue's Ice Cream Parlour (*authentic British spelling!) (Image source: Author)

Ice cream at Florean Fortescue’s Ice Cream Parlour (*authentic British spelling!) (Image source: Author)

Some people visit theme parks to go on the rides, others go to investigate the food. For Hannah Macfarlane, her winter vacation presented an opportunity for both. Keep reading to explore Orlando’s famous parks as told through meals and learn some tips for eating your way to a great vacation.

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.

In honor of American Heart Month and school back in full swing, I have rounded up my favorite, simple, make-ahead breakfast recipes full of heart healthy nutrients. Whether or not you have cardiovascular disease, a heart healthy diet is one we can all benefit from. Loading up your plate with plenty of fruits, vegetables, whole grains, lean poultry and fish will give you all the fiber and important nutrients you need to protect your heart. In addition, cutting back on sugar, sodium, saturated fats, and trans fats will reduce cardiovascular disease risk factors such as increased cholesterol, blood pressure, blood sugar, and weight.

Because these recipes can be made in advance, there is no need to compromise health for time when you are heading out the door in the morning. Give your breakfast a heart-healthy makeover that will power you through the day.

Breakfast Oatmeal Cupcakes To-Go

Baked oatmeal to-go, anyone? While many baked goods are filled with added sugar, refined flour, and saturated fats, these oatmeal cupcakes are loaded with fiber-rich oats to help keep cholesterol low. Make these even more delicious and nutritious with add-ins such as berries, flax seeds, and cinnamon. The best feature of this recipe is that it freezes well. Before you head out the door, pop one in the microwave and you will be ready to go!

Recipe and photo: Chocolate Covered Katie

Breakfast Oatmeal Cupcakes To-Go. Recipe and photo by Chocolate Covered Katie.

Chia Pudding

Don’t let their small size fool you—the chia seeds in this recipe are packed with nutrients including fiber, protein, and omega-3s. One ounce of chia seeds (about 2 tablespoons) has 10 grams of fiber, 5 grams of protein, and about 6,000 mg of omega-3 fatty acids! Low in sugar and saturated fats, this recipe is definitely a heart healthy alternative to your typical pudding.

Make this recipe the night before and get creative with flavor combinations and toppings. Some of my favorite add-ins and toppings include: Vanilla extract, cacao powder, cinnamon, bananas, berries, nut butters, coconut, and granola.

Recipe and photo: Nutrition Stripped

Chia Pudding. Recipe and photo by Nutrition Stripped.

Egg Muffins

Get your veggies in with this savory recipe! Vegetables are an important part of a heart-healthy diet by offering beneficial nutrients and fiber that keep calorie counts low and contribute to overall cardiovascular health. While the eggs in this recipe do contain cholesterol, current dietary guidelines indicate that dietary cholesterol does not affect blood cholesterol levels as much as we once thought. Rather, saturated fats are the main culprit. Nonetheless, these single serving cups will keep your portion sizes in check and your morning moving quickly as you head out the door.

Recipe and photo: hurrythefoodup

Egg Muffins. Recipe and photo by hurrythefoodup.

Overnight Oats

Wake up to a creamy bowl of oats that takes no more than 5 minutes to prep! No cooking required. If you like chia pudding but are looking for something a little heartier, overnight oats are a great option. The oats and chia seeds provide tons of fiber, which is thought to boost heart health by lowering cholesterol and helping with weight loss. In addition, the bananas used to sweeten and add a creamy texture keep this breakfast low in sugar and saturated fats.

Recipe and photo by OhSheGlows.

Overnight Oats. Recipe and photo by OhSheGlows.

2-Ingredient Pancakes

This recipe is as simple as it gets! Maybe not the traditional pancake you are used to, but with just bananas and eggs these pancakes are too easy not to try. With no sugar, oils, or processed flour that you often find in pancakes, this recipe is a quick heart healthy alternative. Plus, you can boost the nutrition with endless extras and toppings. I love to mix in nuts, berries, and cinnamon and top with nut butters. Make a batch and store the extras in the fridge or freezer when you need a quick breakfast.

Recipe and photo by The Kitchn.

2-Ingredient Pancakes. Recipe and photo by The Kitchn.

While we begin to gift our loved ones with flowers and chocolates this Valentine’s Day, let’s remember the greatest gift of all that we can give them—a long, healthy, and happy life. Use American Heart Month as motivation to take care of your heart and encourage your friends and family to do the same. With these simple and versatile recipes, you can start your day with a variety of heart-healthy fruits, veggies and whole grains. Make these recipes a part of your routine and trust that you are taking care of your heart as much as much as it takes care of you!

April Dupee is a first year in the NICBC program and future DPD student. With breakfast as her favorite meal of the day, she loves experimenting with healthy and delicious new recipes.

Who’s ready for pie?

November is an exciting time in the food, nutrition, and policy worlds. It officially marks the end of the harvest and the beginning of seasonal holiday eating! For Friedman students, it also marks a turning point in the semester – we have Thanksgiving break to look forward to, and the conclusion of the semester is a light at the end of the proverbial tunnel (at least until mid-January).

Several Friedman students are still coming down from the excitement of the Food and Nutrition Conference and Expo (FNCE) that just took place in Chicago. Anabelle Harari, Sharmin Sampat, and editor Hannah Meier recount what they learned, who they heard from, and products they tasted at FNCE.

Next up, Sara Scinto takes a critical look at all things pumpkin spice, and why fall’s most popular food flavor might not be exactly what consumers expect.

Looking forward to Thanksgiving, first-year student Sam Jones pauses to consider the complex relationships that often get left out of the telling of the traditional Thanksgiving story, and explains why, for some, it’s a day not so much about giving thanks but about mourning lives lost.

Speaking of Thanksgiving, if you’re gearing up for this year’s Turkey Trot, Megan Maisano has some tips for fueling your performance with four of her favorite seasonal foods.

To round out our November issue with some policy, Eliot Martin asks us to rethink approaches to food rescue, and Alana Davidson reports on Massachusetts’ first Farm to School Awareness Day at the State Capitol, along with an update on current Farm to School legislation.

Stay warm out there, folks! Happy reading,

Kathleen Nay & Hannah Meier

 

In this issue…

Friedman Goes to FNCE

by Hannah Meier, Anabelle Harari, and Sharmin Sampat

Every year in October, dietitians from across America gather together at a convention for three days of learning, networking, and eating. The Academy of Nutrition and Dietetics organizes the national event, The Food and Nutrition Conference and Expo (or FNCE® for short), bringing together registered dietitians (RDs), dietetic technicians, registered (DTRs), students, interns, researchers, physicians, policy makers and industry leaders to talk about current practices, care guidelines, controversies, innovation and entrepreneurship in nutrition. Three current students from Friedman, Hannah Meier, Anabelle Harari and Sharmin Sampat share their highlights.

 

Pumpkin Spice: Fad or Fallacy?

by Sara Scinto

Would you want a watery pumpkin pie? A savory pumpkin spice latte? How about a stringy pumpkin bread? Yeah, I wouldn’t either. I adore pumpkin spice everything as much as the next person (pumpkin is actually my favorite food), but are pumpkin and spices actually in these products?

 

Thanksgiving: A Misunderstood History

by Sam Jones

The holiday that many of us are looking forward to this month is actually based on a complicated history of conflict and controversy. As disease threatened the very existence of Native American tribes across New England, the Mayflower pilgrims were dying of starvation. Sam Jones recounts how the social history of Thanksgiving saved some and devastated others in order to give celebrators a new perspective on tradition.

 

 

Fueling Your Performance with Fall Flavors

by Megan Maisano

Gearing up for this year’s Turkey Trot? This month Megan Maisano shares seasonal foods and recipes that will fuel your best performance.

 

 

It’s Time We Rethink Food Rescue

by Eliot Martin

“Food rescue” seems to be a hot topic these days. Picking up wasted food from supermarkets and delivering it to low income communities has been extolled as a way to reduce waste and provide nourishment to those in need. This editorial explores why a more nuanced approach to food recovery is warranted to achieve the outcomes we want.

 

Friedman Policy Corner: Massachusetts’ First Farm to School Awareness Day at the State Capitol

by Alana Davidson

October is National Farm to School Month. To celebrate, Massachusetts Farm to School hosted the first Farm to School Awareness Day at the state Capitol on October 26th. Alana Davidson recounts what happened at the event, and details current legislation that is being considered on Farm to School and ways to get involved and support strong Farm to School programs.

It’s Fall at Friedman

Fall is fully upon us here at the Friedman School! October brings changing colors on the Common, bulky sweaters, hot drinks, and cool weather (finally!). It’s hard to believe that midterms are right around the corner. Fortunately, the Sprout is a welcome distraction from the busy semester. You’re welcome!

In this issue, Sam Jones reminisces about her summer as an inferior species working as a ranch hand in Fort Collins, Colorado. (Who knew a rooster could be such a formidable competitor in a showdown between woman and beast?) Rebecca Lucas and Emmy Moore also look back on their summer trip to UNLEASH Global Innovation Lab in Denmark, and discuss the immense challenge of solving world hunger in just ten days.

Next up, Kathleen Nay reports on September 20’s Land Justice book tour, and reflects on our responsibility as policy professionals to acknowledge inequities in land access and ownership. Meanwhile, Hannah Meier also contemplates the role of nutrition and public health experts in advising on how to navigate everyone’s favorite sugar-laden holiday: Halloween.

Please welcome Erin Child, Friedman Sprout's new social media editor!

Please welcome Erin Child, Friedman Sprout’s new social media editor!

Hungry, but forgot your lunch? This month, Erin Child scopes out the ten best lunch spots within walking distance of Jaharis. Speaking of lunch, Eliot Martin introduces us to bánh xèo, a Vietnamese dish that evokes the tastes, textures, and smells of Mekong Delta cuisine.

Finally, Ayten Salahi holds down our science corner with her examination of a new study on gut microbiota and early childhood development.

Before we leave you to your reading, introductions are in order! We welcome Erin Child to the team as Friedman Sprout‘s new social media editor. As a NICBC student and frequent Sprout contributor, Erin is excited about bringing our Twitter (@friedmansprout) back to life and promoting our writers at @Tufts_Nutrition, official Instagram of the Friedman School. Follow us on Facebook too! Look for Erin’s posts at a social platform near you.

And with that, happy Fall and happy reading!

Kathleen & Hannah

In this issue…

My Summer as an Inferior Species

by Sam Jones

Farming is hard, especially when animals are involved. Sam Jones recounts her time working on a chicken and pig farm in Colorado where only the fearless survive.

 

Do We Need More Business, or Better Business, to Feed a Growing Population?

by Rebecca Lucas and Emmy Moore

To create a world that can feed 9 billion people by 2030 while providing clean water access, ensuring equal access to education across gender, and supporting renewable and safe energy, do we need to establish new and profitable business models? Or do we simply need to adjust business as usual?

 

On the Present Past and the Struggle for Land Justice

by Kathleen Nay

On Wednesday, September 20th, Grassroots International hosted a reading and panel discussion with authors of a new book from Food First, entitled Land Justice: Re-imagining Land, Food, and the Commons at the Tufts Health Sciences Campus. The event was co-sponsored in part by the Tufts Urban and Environmental Planning and Policy (UEP) program, Friedman Justice League, and Friedman Student Council. Kathleen Nay reflects on what she learned.

 

Candy-Ween

by Hannah Meier

Dressing up, carving pumpkins, ringing doorbells, staying up late, gorging on candy. Halloween traditions are well-beloved in the United States, and reminisced upon fondly by even the most educated nutrition students in the Boston area. But with sugar in the spotlight of contemporary public health interventions, is it time to reconsider our chocolate-coated hallows ‘eve habit?

 

Ten Spots to Try Next Time You Forget Your Lunch

by Erin Child

Forgot your lunch? Too busy to cook? Consider grabbing a friend (or five) and trying out one of these ten eateries near campus. Compiled from a quick survey (a big thanks to the fifteen students who responded!), I’ve got recommendations for holes-in-the-wall that you’ve probably walked by already, hidden gems, and local & national chains with healthy lunch options. Though numbered, this list isn’t meant to be a ranking. Walking times are measured from Jaharis. Cheers & happy eating!

 

A Taste of Cooking in the Mekong Delta

by Eliot Martin

I’ve found that really good Vietnamese food is unfortunately difficult to find in the U.S. For that matter, Vietnam as a whole seems to be misunderstood by many. While the best solution would be to spend some quality time in Vietnam—something I would recommend to anyone—you can whet your appetite without going halfway around the world. Get a taste of Vietnam through my experience with bánh xèo.

 

Gut Microbiota and the Developing Child

by Ayten Salahi

Undernutrition poses a formidable threat to the health and life trajectory of children around the world. A new study examines the role of gut microbiota in modulating nutritional status and early life development, and sheds light on bacterial transplants as a potential new method to tackle this longstanding challenge.

 

Seasons of Change, Reflection and Celebration

Dear Readers,

The month of November always seems to ceremoniously mark the passage of time. It’s a month punctuated by little and not-so-little reminders that things change. By now we’ve made a near-complete transition into fall. For many of us, we’ve recently gotten over the hump of midterms and are now setting our sights on finishing the semester strong. This November in particular, we’re holding our breath to find out what the next four years has in store for our country politically. And for those of us who are ready to put the endless presidential campaigning behind us, Thanksgiving is just over the horizon, ushering in the holiday season and giving us an occasion to reflect on the people and things we hold dear.

How is the Friedman Sprout thinking about change? With the election in just a few days, Katie Moses takes one last look at what our presidential candidates think about food and agriculture, and what that could mean for food policy with the next administration.

Once the election’s over, we can finally start planning our Thanksgiving Day menus. But have you ever wondered what Thanksgiving dinner was like for early Americans? Jennifer Pustz dives into the Thanksgiving traditions of yesteryear and provides insight into the history of our iconic holiday foods. Meanwhile, Hannah Meier sets the table for this year’s Thanksgiving meal with some unconventional dishes that are sure to impress your guests.

With all that heavy holiday eating, you might feel the need to work off some of those extra calories. Fortunately, Dani Bradley has just the thing, with a volunteer opportunity that allows you to give back in a meaningful way – while getting a run in! And if you’re looking for a lighter meal to tide you over between turkey-gobbling marathons, you’ll want to check out Little Big Diner – Julia Sementelli headed to Newton to sample some of their fare and give us the scoop.

Finally, as we near the end of the semester, we reflect on Friedman “then” and “now.” Sarah McClung had a chance to sit down with Elizabeth Whelan, a Friedman alumna who, when not busy preventing child hunger in South East Asia, reminisces fondly about her time at Friedman. Meanwhile, Kathleen Nay invites us on a photo-journey for some field trip fun with fellow Agriculture, Food and Environment students.

In the spirit of giving thanks, we are so grateful for the students who have contributed to the Friedman Sprout this semester. And we can’t forget our readers, either! Without you, there would be no Sprout; we’re glad you’re here. Don’t forget to keep up with us on Facebook and Twitter, and tell us what you think about this issue! We love to hear from readers.

Kathleen & Micaela

In this issue:

My(Policy)Plate: What Presidential Candidates Bring to the Table on Ag and Nutrition Issues

Photo: Nigel Parry for CNN

Photo: Nigel Parry for CNN

by Katie Moses

Election Day is just a few days away. What do our presidential candidates have to say about food and agriculture? Katie Moses takes a look at the issues.

 

Thanksgiving’s Holy Trinity: Turkey, Cranberries, and Pumpkin Pie

by Jennifer Pustz

These three staples are the stars of many a Turkey-day menu, symbols of a celebration shared by Native Americans and the English in the early years of the Plymouth colony. But were these foods at the “first feast?” How have these headliners stood the test of time? Friedman student and historian Jennifer Pustz gives us the scoop.

Fall Flavors and Balanced Bites: Easy, Tasty, and Flexible Recipes for your Thanksgiving Repertoire

by Hannah Meier, RD, LDN

 For many, Thanksgiving is a time to take a step back and enjoy the little things–not least of which are family, friends, and food. But Thanksgiving also falls at a high time of stress for many students (and professors alike). Take advantage of the nostalgia that this season brings, and embrace your life as it is right now–how cool is it that you GET to be stressed out by your finals at the only nutrition school of its kind in the country? Okay…maybe that’s a stretch, but I know you will at least enjoy these recipes as simple and creative ways to squeeze in some Holiday cheer. And because I love finding tasty ways to enhance the nutritional value of any dish (without, of course, compromising taste!), all of these recipes are those I’ve developed or modified from their original versions to not only provide positive Holiday vibes, but also powerful nutritional moxie.

Volunteer at an event that is sure to inspire! Girls On The Run 5K

gotr_finish-lineby Dani Bradley

Looking for a volunteer opportunity where you can be outside, be physically active, and help empower girls? Dani Bradley tells us what she loves about Girls on the Run, and how you can get involved this winter.

 

We Found East Asian-Inspired Soul Food in a Hopeless Place

by Julia Sementelli Tofu Bowl at Little Big Diner

Little Big Diner is bringing innovative yet comforting and delicious East-Asian food to Newton Centre, an often overlooked culinary spot, and helping to put the suburb on the foodie radar.

 

Alumna Interview: Elizabeth Whelan

whelan-thumbnailby Sarah McClung

Sarah McClung interviews Elizabeth Whelan, a Friedman alumna, about her work with Save the Children in Myanmar and how her degree has helped her in the field.

 

 

AFE Students Visit University of New Hampshire’s Fairchild Dairy and Organic Research Farms

by Kathleen Nay unh-dairies-1705

On Saturday, October 22, students from the Fundamentals of U.S. Agriculture and Agriculture, Science and Policy II classes visited two dairy farms at the University of New Hampshire. Kathleen Nay documented the field trip for the Friedman Sprout.

 

Wrapping Up 2015 at The Sprout

It is almost the end of the fall semester, finals are upon us, and Friedman students are eagerly awaiting winter break. But that didn’t stop contributors to the Sprout from bringing in a wide variety of articles to keep you occupied until the next Sprout (February 2016!).

This month was a big one for The Friedman School. In school news, Michelle Borges and David Grist give us a run down of what Friedman Student Council have been doing this semester.  The Friedman Justice League has drafted a vision statement for the future of the school. Finally, Hannah Packman interviews Friedman faculty on how they eat.

Next up, Kathleen Nay explores the group DINE, Dig In! Nutrition Education, and explains how Friedman students are making a difference, one third-grade class at a time. Are you stressed about finals? Marissa Donovan thinks you need some puppies, stat.

Big news broke when the FDA approved genetically modified salmon produced by AquaBounty.  Alexandra Simas explores the pros, and potential cons, of the GMO fish.

In other science news, scientists claimed to have discovered a fourth type of diabetes? Shannon Dubois has the story on their breakthrough, and whether it can really be called a “discovery” at all. Then take a look at Katelyn Castro’s article debunking 6 common diabetes myths. People are very misinformed on the topic and Katelyn clears up points of contention.

On the policy front, people have been concerned with what’s happening with the soda tax in Mexico? Did it work? Has it been repealed? Ally Gallop takes us through the process. Emily Nink takes a look at what strategies should be emphasized to prevent and reduce food waste.

Looking for new foods to try?  Michelle Pearson has tried and enjoyed the edgy meal replacement Soylent. Nusheen Orandi looks at the potential for seaweed as a source for essential nutrients. And Lindsay LaJoie talks about life growing up on a farm that grows blue potatoes.

Are you tired of nutrition science headlines blown way out of proportion? So is Matt Moore. He looks at some of the more egregious nutrition headlines that have hit the internet in the past year.

Do your New Year’s resolutions revolve around working on your fitness? Katie Mark explores the new fitness fad, boxing, and its surprising proponents. And finally, Mireille Najjar offers some nutrition-based tips for staying healthy this winter.

Good luck on finals and have a great holiday from your editors,

Matt Moore & Katherine Pett

In this issue:

Fall Semester at the Friedman Student Council

by Michelle Borges with David Grist

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Hello from your Friedman Student Council! Despite our best efforts to communicate through all available channels, we often hear from students that they don’t know what student council does. Naturally, the Sprout seemed like an ideal place to post a summary of our activities so far this year.

 

Visions for a Just and Equitable Nutrition School

logoby The Friedman Justice League

This is an exciting time in the history of the Friedman School. Dean Mozaffarian has undertaken a school-wide strategic planning process, open to all levels of the school body. Albeit executed under a tight time frame, staff, faculty, and students are being given the unique opportunity to consider in-depth what makes Friedman great and how we can continue to make it even better.

 

What to Eat? It Depends Who You Ask

by Hannah Packman
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The question of what to eat perplexes many Americans. We’re constantly barraged by conflicting dietary advice, much of which does not fit within our personal preferences or cultural practices. To help navigate this rocky territory, seven Friedman professors offer their take on the matter.

 

Friedman Students and Third Graders Get Down with Worms and Do Some Garden-Based Learning

by Kathleen Nay

5-KathleenNay

Since 2006, the Friedman School’s Agriculture, Food and Environment students have partnered with the third grade classes at Josiah Quincy Elementary School to explore the benefits of garden-based learning. Dig In! Nutrition Education (DINE) is a curriculum designed to get kids excited about food while simultaneously fulfilling Massachusetts’ school science standards. This fall, both AFE students and the third graders enjoyed learning about the food system and nutrition together.

 

Furry Friends Can Help Ease Finals Stress

by Marissa Donovan

This time of year is hectic, the end of the semester is near, but the workload to get there seems daunting. Consider turning to animals to fight your finals-induced stress with Tufts Institute for Human-Animal Interaction and Tufts Paws for People.

 

Aqua… Advantage?

by Alexandra Simas

Fish are a fabulous source of many nutrients, including omega-3 fatty acids. aquavantage-salmonGrowing popular demand has strained the limits of commercial fishing. Farmed fish help meet the growing need, but this system still has a significant environmental impact. Working towards the goal of increasing aquaculture efficiency, Massachusetts-based AquaBounty has created the AquaAdvantage®salmon, the first genetically-modified (GM) animal approved by the FDA for sale and consumption.

 

Is There a Fourth Type of Diabetes?

by Shannon Dubois
type-2-diabetesWe all know about diabetes: the infamous enemy of our bodies’ blood glucose homeostasis; the delicate balancing act between insulin and glucagon to keep our blood sugar stable. Type 1 and type 2 diabetes are the most well-known and talked about, type 3 was brought to the table a few years ago, and type 4 has just been “discovered.” So, what is this newest type of diabetes, and should we be worried?

 

Debunking 6 Myths About Diabetes

by Katelyn Castro
Diabetes. Sugar. Insulin. Shots. You’ve probably heard of diabetes before, but unless you or someone close to you has diabetes, the media may have warped your perception of the disease. About one in ten Americans has diabetes, yet there are still many stereotypes surrounding the disease.

 

Coca-Colonization in Mexico: The Soda Tax That Almost Wasn’t

by Ally Gallop, RD, CDE


Screen Shot 2014-11-28 at 4.41.31 PM copyA year ago,
I praised the Mexican government’s seminal 10% soda and 8% junk food taxes, which took effect January 1, 2014. The result? Soda consumption dropped by 6% and bottled water consumption increased by 4%. Yet nearly two years later, relentless soda lobbyists tried to cut the tax in half. Did you hear about that?

 

Food Waste: Is Source Reduction Being Overshadowed by Food Recovery Efforts?

by Emily Nink

To prevent food waste, strategies should examine both social and environmental outcomes at all stages of the food recovery hierarchy, avoiding using food insecurity as a convenient rhetoric while protecting a culture of wasteful overconsumption.

 

soylentNot Another Soylent Article?!

by Michelle Pearson

Soylent is nothing new, and this is not the first article, but it may be the first to take a practical look beyond the gimmick. Soylent is for people!

 

 

Edible Seaweed: An Ancient Vegetable from the Sea

hero4595by Nusheen Orandi

We call it an exotic “health food” now, but edible seaweed became part of the world’s cuisine thousands of years ago and still remains a normal kitchen ingredient in many parts of the world. Why should we pay more attention to the stuff that gets stuck in between our toes at the beach? While western chefs and foodies play catch-up to the rest of the world by switching up their vegetable dishes, nutrition scientists say seaweed offers health benefits. Perhaps both contribute to why U.S markets are starting to make room for this sea vegetable on grocery shelves.

 

I Say PotatoPotato flowers

by Lindsay LaJoie, RD


Growing up on a family farm meant changing roles with the seasons, and changing with the times
.

 

 

Stop with the Clickbait, You So-Called Muckrakers

by Matt Moore

Mother Jones has done it again. The news organization took an informative and well-researched nutrition-based article and buried its message with a sensationalist, clickbait-style social media post more effective at ruffling feathers than fostering dialogue. Last month, Kiera Butler examined the hype surrounding bone broth, and it was tweeted from the official Mother Jones account imploring people to “Stop drinking bone broth, you stupid yuppies.”

 

#TrainLikeAnAngel: Victoria’s Secret Models Box

by Katie Mark

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Dim the lights. Cue the music. Turn it up. Stare down your opponent: a black, 100-pound bag hanging from a chain. Slip your wrapped hands into the gloves. Lift both hands up against your face. Jab, jab, cross. Hit. That. Shit.

 

Boost Your Immune System with These Foods and Nutrients

by Mireille Najjar

The much-dreaded cold and flu season is upon us. To keep your immune system running strong, include these 6 immunity boosters in your diet. Plus make sure to wash your hands, drink plenty of water, and get enough sleep too.