Spam, grasshopper, and roasted quail
In this article, Friedman student Zhiyi Sun tells the story of her family history through food. Growing up in ChinaContinue Reading
Student e-newspaper of the Friedman School of Nutrition Science and Policy
In this article, Friedman student Zhiyi Sun tells the story of her family history through food. Growing up in ChinaContinue Reading
Friedman’s Ana Maafs recalls a conversation with her abuelita about her experiences growing up and eating in Mexico. My abuelita’sContinue Reading
In the face of economic uncertainty for many small- and medium-sized New England farms, Boston Public Schools’ pivot toward moreContinue Reading
Pining for the days when Sunday mornings were spent over brunch, coffee, and catching up with friends? Upgrade your stay-at-homeContinue Reading
Grab that waffle iron and bring your appetite! NICBC’s Michelle Severs serves up a nutritious twist to a Saturday morning staple,Continue Reading
Roughly 52 million tons of food produced in the United States wind up in landfills annually, and another 10 millionContinue Reading
The 10th Annual Boston Local Food Festival returned on Saturday September 15th featuring over 80 local vendors, chef demos, andContinue Reading
Gone are the days that having food restrictions means resorting to lesser versions of your favorite treats. Gluten-free dessert cookbookContinue Reading
After spending a long New England winter bundled up and hibernating from the cold, spring is finally here! As theContinue Reading
by Sara Scinto Would you want a watery pumpkin pie? A savory pumpkin spice latte? How about a stringy pumpkinContinue Reading
by Sam Jones Farming is hard, especially when animals are involved. Sam Jones recounts her time working on a chickenContinue Reading
by Katie Moses When the only remnants of Mardi Gras are plastic beads hanging from the oaks along St. CharlesContinue Reading
by Danièle Todorov We pick from a dozen entrée options, a couple hundred Netflix movies, or thousands of grocery storeContinue Reading
by Julie Kurtz A new California law just enacted the most revolutionary labor standards since the creation of the 40-hourContinue Reading
by Krissy Scommegna 40 people. 9 shared meals. 20 participant-driven workshops. 4 days of culinary bliss. This is Eat Retreat:Continue Reading