Posts Tagged Friedman School of Nutrition Science and Policy

Hungry For a New Blog?

Linda Yung Post

‎Courtesy of Spoonhau5

Interested in taking a free, local culinary tour? How about an international one? Check out Linda Yung’s, A11, N13, blog, Spoonhau5, and discover her favorite (and not so favorite) eats around campus, the greater Boston area, New York City, and abroad.

Enjoy bringing the heat as much as you love eating things with it? Linda also posts delicious recipes, some of which she develops herself, and others that she has learned from family members or adapted from cookbooks and blogs to fit a healthier profile based on her studies at the Friedman School of Nutrition. Among her offerings: simple prosciutto and melon appetizers, red wine braised short ribs, and dirty blonde brownies.

As a busy student (she triple majored in International Relations, Biomedical Studies and Chinese), how did Linda get started on her blog? Linda gave me the scoop on Spoonhau5.

The blog developed in phases, she said, starting first as a platform where she could review restaurants she had visited and document her experience. Once she entered Friedman, Linda decided to add another dimension to Spoonhau5, and started incorporating nutritionally-informed blog posts. However, “[she] realized early on that [she] was much better at writing restaurant reviews, so now it’s mostly restaurant reviews.” Linda is contemplating adding food news and policy commentary into the mix though, so keep checking back.

And even though her fun and witty blog may be another a fun hobby, keeping a consistent blog isn’t easy – each post Linda publishes takes a few hours to create. But because she finds good food inspiring, it’s something she really enjoys doing. In fact, if you ever get the chance to dine with this food connoisseur, you’ll likely find her snapping pictures of all the dishes for future posts.

Linda also gave us the scoop on her favorite eats on and around campus. The results:

  • Tufts Dining Services‘ best dish is their butternut squash bisque, which she always gets when available.
  • When finding herself with a coveted free morning on the hill, she’ll run over to Magnificent Muffins and Bagels, where “they have the best breakfast sandwiches in the greater Boston area. A tomato, egg, and cheese on a scooped-out toasted spinach bagel with a medium iced coffee (and a chocolate chip muffin if you’re feeling wild) is all you need to get your day going.”

Is your stomach growling yet?

 

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Food For Thought with Dr. Miriam Nelson

Dr. Miriam Nelson, professor of nutrition at the Friedman School of Nutrition Science and Policy, and founder and director of the John Hancock Research Center on Physical Activity, Nutrition, and Obesity Prevention at Tufts University, has embarked on her StrongWomen Across America Tour.

Nelson describes her aims for the tour on the StrongWomen website:

Beginning in Kenai, Alaska and traveling east to Brodheadsville, Pennsylvania, the StrongWomen Across America tour will focus on eight small communities with active StrongWomen programs.  Each community has developed what I call a Change Club – a group of 15 to 20 motivated women who will work to change the physical activity and food environments in their own communities.  It is my hope that this work will not only impact those individual communities, but will create a ripple effect that will reach communities across the nation.

Check out her Twitter account, Facebook page and most recent book, The Social Network Diet, which gives an interesting spin on how to perpetuate a healthy lifestyle through innovative social networking.

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Nutritious Blogging

Two alumnae of Tufts’ Friedman School of Nutrition Science and Policy, Willow Jarosh (N’06) and Stephanie Clarke (N’06) of C&J Nutrition, will be guest blogging about nutrition for fashion designer and former reality TV star Whitney Port from The City and The Hills, each Tuesday for the next 7 weeks. They’ve already published their first post.

The Tufts alumnae are targeting primarily college-aged readers with suggestions on quick and inexpensive meals, tips for staying healthy while you’re busy, and advice on alcohol and nutrition, among other topics.

Both Jarosh and Clarke have also accepted positions as contributing editors for SELF magazine. Their monthly column will debut in its November issue, which is available in mid-October. In addition to their column, they’ll be writing other nutrition tips and articles in the magazine.

On top of all this, they also tweet everything they eat! Today for lunch, Jarosh had “brown rice bread toasted w avocado, zucchini, red pepper, tofu, tomato.” Mmmm.

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