What makes you most proud about the Friedman School?
I’m especially proud of the Friedman School’s commitment not only to generating cutting-edge insights but also to translating those insights into policy and practice. People like Chris Economos, Patrick Webb, Bea Rogers—virtually everyone on this faculty, really—aren't content to sit in an ivory tower. They're out there on the front lines, making real things happen for real people. I think this brand of faculty attracts and cultivates similarly minded students. My peers aren’t just lingering around classrooms; they’re also working in community health centers and schools, on urban farms and in hospitals. Being among peers with such diverse experiences, but also common motivations, has really enhanced my learning. It also makes me optimistic for the future of this field.
Who has had the greatest impact on you at the Friedman School?
When I first learned that Dean Eileen Kennedy would be my advisor, I thought, “Really? The Dean is my advisor?” I do think that speaks to a broader culture of commitment to student development at the Friedman School. Dean Kennedy has been a wonderful mentor, not just knowledgeable, but also genuinely interested in facilitating my development. And that sort of relationship hasn’t been limited to my advisor; several other faculty members, most especially Jeanne Goldberg, have been really exceptional resources for me. My fellow students have also had an enormous impact. For example, I became good friends with a fellow Nutrition Communication student, Dawn Undurraga. We had a couple of classes together, and I also had the opportunity to work with Dawn on the kids’ cooking program she developed as part of her Schweitzer Fellowship. I really admired what she was doing, and ultimately she inspired me to develop my own Schweitzer proposal, and that set into motion a series of events that have reshaped my experience at Friedman, and how I see my professional future beyond my time here.
What moment sums up your Friedman School experience?
Parke Wilde’s stats class last spring was pretty emblematic of my broader Friedman experience. Having entered my program with a mainly humanities-type background, I felt a little intimidated by the idea of a course in regression analysis. Parke was an exceptional teacher, though, and made even complex topics seem facile. He had this great way of placing the material in context of real, important issues, like how you could use regression to understand which nutrition investments yield the best health outcomes. By the end of the semester I actually felt empowered to use what I’d learned. I’d catch myself in other contexts talking about dummy variables or interaction terms and think,"Wow, it’s really amazing how much I’ve learned." That’s invaluable.
What opportunities have been made possible for you, or someone else, through the Friedman School?
There are too many to count! I’ve seen a lecture by Carlo Petrini and watched Food, Inc. with the CEO of Stonyfield Farms; I’ve cooked with kids in Dorchester and led a physical activity group in East Boston; I’ve gone to an R&D conference with PepsiCo and helped launch an employee health and nutrition program at Welch’s. Friedman has opened up all these doors and many others, and I’m sure it will continue to do so.
What is your favorite nutrition advice?
This may seem ironic, but the more I learn the less I’m inclined to dispense advice. There’s already too much noise out there, and I’m hesitant to add to it. And, in terms of the fundamentals of healthy eating, I think most people already know the basics—moderation, plenty of fruits and vegetables, whole grains, and so on. The real challenge lies in building motivation and changing environments so it’s easier for people to make the healthier choices. Those are the kinds of issues I hope to tackle after I graduate.
Learn more about Dan's Schweitzer Fellowship service project.
