Friedman School of Nutrition Science and Policy
Slow Foods, an international non-profit organization that specializes in the defense of environmentally friendly, great tasting food, has had quite an influence on some Friedman School foodies. This past November, Elaine Siew, N12, took pleasure in hosting a Swiss-style fondue adventure for her fellow Slow Foods members. On the Slow Foods Tufts Blog, she explains in detail the assortment of cheese and chocolate fondue cooking options that seem to be both titillating to the taste and fun for groups of friends to share together. She describes the experience as:
a beautiful evening celebrating everything that is good and right about Swiss cheese, and proving yet again that you can never, never have too much cheese.
For more words of wisdom from Slow Foods Tufts, be sure to check out their blog for regular updates!
Gonzo Labs’ annual “Dance Your Ph.D.” contest provides a fun and creative way for Ph.D. students across the world to show off their theses through interpretive dance.
Lara Park, a current Friedman School Ph.D. student, recently became one of 16 2011 contest finalists. The 55 dance submissions provided the largest pool of contestants in the contest’s history. With her dance to “The Effect of Western Style Diet Consumption on Epigenetic Patterns,” Park hopes to win a cash prize and a trip to Belgium in order to attend the TEDxBrussels November event.
2010 Tufts School of Nutrition graduate Tara Anasti is a writer for the Seeds for Learning program’s blog “Beyond the Farm.” Seeds for Learning is a program dedicated to creating school-based farms in Philadelphia along with community outreach and entrepreneurial education. Anasti’s most recent post is about planning for the coming fall season in the garden:
Here at the farm, we are watching our summer crops become exhausted and beginning to prepare spent beds for fall planting. Using our crop plan from the last year’s season, we rotate the location of our fall plantings. Crop rotation is a critical technique for organic agriculture. Rotating crops prevents crops from depleting the soils of the same nutrients.
She also wrote about students’ classroom experience:
Our high school students gained much experience in growing, cooking and selling food to their community this summer and our K-8 campers learned about climate science in their new outdoor classroom space at the farm. For the fall, Seeds for Learning will continue to educate our student farmers about food justice and the food system.
Balance Your Life (BYL) is a healthy lifestyle campaign from the Department of Health Education at Tufts. Thanks to the Balance Your Life blog, managed by soon-to-be double jumbo, Kate Sweeney (A’05, N’11), Tufts students and beyond have access to ample information about the aspects of healthy living on a college campus.
Most recently, the advice has been regarding what you could replace your coffee or tea with as the weather gets warmer. For a more summer-inspired drink that is cool and refreshing, Sweeney recommends a chilled smoothie. A smoothie is not only easy and fast to make in the dorms, but it can be taken on-the-go, and can be made with healthful ingredients.
There are many different foods you can put into a smoothie, from carrots, to pineapple, to yogurt. Some of Sweeney’s favorite are those that also have nutritional benefits, like the chopped carrot and banana smoothie, full of fiber and anti-oxidants, or the peanut butter and chocolate smoothie, giving you mono- and poly-unsaturated fats. Head over to the BYL blog to find Sweeney’s favorite smoothie recipes.
Posted by Georgy Cohen in Active Citizenship, Community, Cummings School of Veterinary Medicine, Faculty, Friedman School of Nutrition Science and Policy, Graduate School of Arts and Sciences, Jean Mayer USDA Human Nutrition Research Center on Aging, Sackler School of Graduate Biomedical Sciences, School of Arts and Sciences, School of Dental Medicine, School of Engineering, School of Medicine, Student Experience, Students, The Fletcher School, Tisch College of Citizenship and Public Service, Video on May 16, 2011
Tufts President Lawrence Bacow was recently awarded the Under the Roof Leadership award for his work with the Somerville Homeless Coalition. This tribute video, presented by the Homeless Coalition, honors Bacow for his commitment to community service and active citizenship. As both an individual and the leader of the Tufts community, Bacow has taken a personal investment in getting involved in causes like the Homeless Coalition, and his initiative has inspired many others to do the same. Bacow explains the importance of the cause:
One way of measuring the justness of a society is [looking at] how it treats the most vulnerable among us…I think it’s important that we reach out, that we don’t turn a blind eye — that we try and engage, and that we try and help. And I am proud of what the university has been able to do to support the Homeless Coalition.”
Here’s the video honoring Bacow’s contribution:
Slow Food Tufts, a blog on “good, clean and fair food” put out by the Tufts Friedman School of Nutrition Science and Policy, recently featured a post about a visit to Somerville’s Taza Chocolate Factory. An excerpt reads:
A group of Tufts Friedman School of Nutrition students recently had the sweet pleasure of touring the Taza Chocolate Factory located in Somerville, MA. The tour was a combined force of Slow Foods Tufts and Tufts Food Works, looking to see good, clean and fair business in action. We began our tour by learning about the history of Taza and its production philosophy. Taza, which means cup in Spanish, was started by Alex Whitmore and Larry Slotnick who wanted to get back to the roots (or the beans) of chocolate making. Emulating Mexican-style artisan chocolate, Taza crafts 100% stone-ground chocolate with a unique, slightly gritty texture. The company considers itself ingredient obsessed, using only high-end, organic chocolate.”
Posted by Georgy Cohen in Active Citizenship, Community, Cummings School of Veterinary Medicine, Environment, Faculty, Friedman School of Nutrition Science and Policy, Graduate School of Arts and Sciences, Jean Mayer USDA Human Nutrition Research Center on Aging, Sackler School of Graduate Biomedical Sciences, School of Arts and Sciences, School of Dental Medicine, School of Engineering, School of Medicine, Student Experience, Students, The Fletcher School, Video on April 12, 2011
Tufts graduate student Elizabeth Mahaffy (A’11) and recent alumni Joseph Cutrufo (A’10) created a video called “Greening the Curriculum.” The video, which was produced in partnership with Tufts Institute of the Environment for the Tufts Environmental Literacy Institute, features conversations with students on the Medford/Somerville and Boston campuses about integrating environmental issues into Tufts classes. Both Mahaffy and Cutrufo are of the Urban and Environmental Policy and Planning program at Tufts.
Here’s the video:
Tufts grad students from a range of disciplines within the health sciences recently joined together for a night of trivia. A recent post on the Friedman School’s Slow Food Tufts blog tells of the event:
Here on the downtown Boston campus of Tufts, we have several separate schools full of grad students working towards degrees in the health sciences (nutrition, dentistry, public health, medicine, biomedical science, and more). While we all pass by each other in the library and around campus, it’s not often that we have events involving more than one school. This all changed on a recent Thursday night, when students from the Friedman, Dental, Medical, PHPD, and Sackler programs came together to test their trivia knowledge! With questions submitted by professors from various disciplines, as well as some pop culture and Boston-specific trivia, everyone had their chance to shine – and to be occasionally stumped.”
In this recent post on Tufts’ Balance Your Life blog, Tufts students are schooled on how to eat healthy even when indulging in restaurant food. The blog is authored by Kate Sweeney, a Tufts alum and grad student at the Friedman School of Nutrition and Science Policy. Here are some of her recommendations for healthy ordering habits when eating out:
* Ask for sauces on the side (yes, even for your wings!)
* Go for mustard, hummus, or balsamic vinegar instead of mayo or creamy dressing
* Ask for no cheese, or limit it to one slice
* Get the whole-wheat bun or bread
* Substitute lean meats, like turkey and chicken, for beef
* Spruce it up with avocado, roasted red peppers, and spinach
* Set on fries instead of a side salad? See if a restaurant has sweet potato fries. Sweet potatoes are packed with potassium and other nutrients.
For more on Balance Your Life, check out this previous Jumble post.