Have you ever read the #nutrition label on a muffin? If you want one with less sugar and fat, try one of these recipes.

Read the nutrition label on that muffin. It might look healthy, but it is likely heavy on sugar and fat.

For an alternative,try these recipes from the Harvard School of Public Health.


Public health advocates at Harvard have some video recipes to help cooks stay on the healthy side.

Muffins,  farrow and more.

A variety of diced vegetables are slow-roasted and mixed with whole-grain farro in this hearty, satisfying dish. You can easily change the recipe depending on the season, to include summer or winter produce and herbs. View the full recipe

From Harvard Chan Cooks:







Move over Cheetos. More fresh produce comes to Lawrence, Massachusetts bodegas.

A Bodega from Samuel R. Mendez on Vimeo.

This fun video came up during a search for a Metro story in this morning’s Globe.

LAWRENCE — Bodegas are an integral part of Latino community life in this racially and culturally diverse city of more than 80,200. There are at least 85 such sundry shops in an area spanning just a little more than 7.4 square miles.

But while Lawrence’s bodegas offer a wide variety of food from South and Central America, fresh fruits and vegetables have long been absent from local shelves.

Because of their small size, many bodegas don’t have the means to buy or store fresh produce. As a result, many of the city’s poor who don’t have a car to reach the few supermarkets that are on the edge of the city suffer from a dearth of healthy food options. More than 45 percent of children in the Lawrence school district were overweight or obese, according to a 2010 report by the state Department of Public Health, likely from unhealthy or unbalanced diets.

To combat the problem, Lawrence General Hospital and the city started a program called Healthy on the Block/Bodegas Saludables.

The Lawrence Eagle also covered the program.  

LAWRENCE — Cesar Checo opened the corner store at Lawrence and Park streets in 2007. Over the past few years, he’s made an effort to offer more than plantains and rice to his customers.

He has grown his bodega into more of a full service grocery store, providing fresh fruits and veggies to the neighborhood.

His El Mello Supermarket was recognized recently by city officials for Checo’s participation in the city’s Healthy on the Block/Bodegas Saludables program. The program provides bodega owners capital and guidance in a push to bring more healthy foods to Lawrence residents.

HSPH video: Do cooking oils present a health risk?

From the Harvard School of Public Health

Tuesday live stream: What to Eat: The Emerging Field of Culinary Medicine

Harvard community can attend. The rest of us can watch on live stream.  fruit-photo

“How to blend the joy of cooking with the science of medicine…”

What to Eat: The Emerging Field of Culinary Medicine

June 19, 2018| NOON-1 P.M.

Culinary medicine, a new educational and nutritional approach to improving eating behaviors, focuses on skills such as food shopping, storage and meal preparation. Lifestyle medicine physician Rani Polak will discuss how to blend the joy of cooking with the science of medicine to create a recipe for good health. 

Rani Polak, MD 
Research Associate in Physical Medicine and Rehabilitation, Harvard Medical School
Founding Director, CHEF Coaching Program, Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital

Could lunch lady fare be healthier than school lunch from home?

Seems the fluffernutter  has moved from the cafeteria to the lunch sack. The Globe offers a story about the joys of getting a kid to eat a healthy lunch.   Tufts found that the contents of those brown bags sometime fall short on the nutrition scale.


The nutritional shortcomings of school lunches have been a matter of national debate for decades — but the focus has been on what schools serve, not on what moms and dads pack in the lunch bags.

Now Tufts University researchers have looked inside all those bags — and discovered that none of the lunches met all five National School Lunch Program standards, which emphasize fruits, vegetables, whole grains, and low- or nonfat dairy, and only 27 percent of the lunches met at least three of the goals.

So, now that the lunch lady has moved beyond tater tots, lets give him or her some credit.



Storify: The Boston skinny on fat