Thanksgiving has come early for Bowdoin students. The most anticipated meal of the year — Dining Service’s annual Thanksgiving feast — was served Thursday to 1,600 diners, many of whom lined up some 45 minutes early to wait for the doors to open at both Moulton and Thorne.
Bowdoin chefs prepared for days — roasting 40 whole, 25-pound turkeys and 480 pounds of turkey breasts. They stewed venison in dark, rich, red wine sauce and made 30 gallons of turkey gravy. Various local vegetables were roasted, candied, mashed and glazed, and the bakeshop whipped up 280 apple, pumpkin and chocolate cream pies.
Students are, of course, looking forward to being with their families for the actual holiday, but it seems sharing this delicious meal with friends and teammates at Bowdoin, their home away from home, is something for which they are especially thankful. Photos by Michele Stapleton.