(3) videos
BU students visit Smith’s Country Cheese, Inc., in Winchendon, Mass. to learn how cheese is made.
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Joan Salge Blake, clinical associate professor of nutrition at Boston University, discusses dairy-free and raw diets.
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Boston University Clinical Associate Professor Joan Salge Blake comments on the recently released Vitamin D requirements noting how much milk it will take to fulfill your daily needs and which other foods can be good sources.
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