Jes Staley ’79: Lessons From a Search (Bowdoin Magazine)

Jes Staley '79

Jes Staley ’79

Chair of the Presidential Search Committee Jes Staley ’79 reflects on the nine-month search for Bowdoin’s next president and where it led him.

It took our search committee close to nine months to select Clayton Rose as the candidate to be Bowdoin’s next president. We couldn’t be prouder of the result of that long search, and I know our whole committee is excited to share Clayton with the campus.

But Clayton isn’t the only thing I found in this process. Many people have asked me what I learned through the search.

[Read more…]

Bowdoin’s Freeman on the ‘Bad Economics’ of Proposed Property Rights Bills (Bangor Daily News)

Myrick Freeman III

Myrick Freeman III

Bills before the Maine Legislature that would establish a right for property owners to claim monetary compensation if land-use regulations result in diminished property values are “bad economics and bad public policy,” writes A. Myrick Freeman III, Bowdoin’s William D. Shipman Professor of Economics Emeritus, in this Bangor Daily News op-ed piece.

Scientific Ideas That Are Holding Us Back (BrainPickings)


Science enables us to develop new ideas and clarify existing ones, but it’s also an imperfect line of inquiry and based only on what we know now. The idea that new knowledge is often predicated on older knowledge suggests that scientific progress is only as good as the theories and building blocks that support it. This understanding has led John Bockman to wonder, “What scientific idea is ready for retirement?”

From Nobel laureates to actors and linguists, more than 175 of the world’s eminent thinkers and experts answer Bockman’s question. Read some of the broken theories here.

Are Fats the New Carbs For Athletes? (New York Times)

Place Setting forks knives napkins

Fat or carbs? The tradition has been for athletes to carbo-load in order to obtain optimum performance, but recently debate has taken training diets in a new direction.  The New York Times says new information is pushing for a switch to fats.