Brunswick ME February 4, 2012, 2:27 pm  32°F wind speed: 13 mph N |
Frosty’s Donuts, a Maine Street institution for 50 years, closed its doors last June in what appeared to be the end of a delicious era in Brunswick. The Brunswick Times Record and Bangor Daily News set mouths watering this week when the publications announced that Frosty’s has been purchased and will reopen soon, using Bob and June Frost’s original signature recipes. Food Service Warehouse put together this infographic showing daily caloric intake around the world — and what portion of their income goes toward food. Click to see full-size, interactive version.  Infographic: Food Service Warehouse.
As 2011 winds down, the wrap-ups of various aspects of our lives are in abundance. Zagat takes a look at the year in dining, compiling top-10 lists from cities across the country and serves up the biggest food stories to sweep the nation.
The article “Give a Gift and Benefit a Charity” in Tuesday’s New York Times recommended a few holiday gifts “that will please more than just the recipient,” including Ajiri Tea, a company founded by Sara Holby ’08 and her mother, Ann. Ajri’s packaging is made by hand by women in the Kisii area of Kenya, where Sara volunteered while a student at Bowdoin. Through a spin-off non-profit foundation, Ajiri’s tea income returns to Kisii to employ those women and to pay for the education of village children orphaned by HIV/AIDS. In addition to its philanthropy, two-year-old Ajiri has won recognition for its taste and it’s container, taking top honors in the Black Tea category at the 2011 North American Tea Championships; the Buyer’s Choice Award at the World Tea Expo for Best Black Tea; a Specialty Outstanding Food Innovation Gold Award for Innovation in Packaging Design; and the 2010 Best New Product Award for Packaging at the World Tea Expo.
Bowdoin’s Dining Service has been served its share of accolades for its fine fare. The latest recognition lands the College at the top of The Huffington Post‘s list of “The 10 Healthiest College Dining Halls in America.” The article also notes that Dining buys local and grows from its own organic garden. Read about Dining’s commitment to sustainability.
As we gather around the table this Thanksgiving Day, engulfed in a flavorful holiday cloud, it’s unlikely we’ll wonder why we like the bread stuffing but not the bean casserole, only how we can reach for more of it. Nature has held close the secrets of flavor, mystifying scientists and foodies alike. “But in recent years progress has been made in parsing out its complex and often counterintuitive nature,” explains Gordon M. Shepherd, physician and a professor of neurobiology at Yale University School of Medicine, in his new book Neurogastronomy: How the Brain Creates Flavor and Why It Matters.  Tommy Wilcox '09 (Illustration: Chelee Ross '12) This profile originally appeared in the Summer 2011 issue of Bowdoin magazine. Hometown: Philadelphia Current residence: Washington, D.C. Continue reading Profile: Tommy Wilcox ’09 (Bowdoin Magazine) |  | ||
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