There are many reasons juniors Anna Hall and Ian Kline offer to explain their enthusiasm for The Bowdoin Co-op.
First, the student club, which gathers weekly to share a meal made from scratch, endorses an environmentally sustainable diet. The volunteer student cooks try to use as many local, organic vegetables, fruits, beans, dairy products and grains as they can. By eating local products, club members are supporting small farmers and the local economy, while also reducing their carbon footprint. After making and sharing many meals together, the co-op members have become close. It is “a home for me on campus,” Kline says.
Hall, a visual arts and earth and oceanographic major, and Kline, a biochemistry major, are presidents of the club, which manages to achieve all of the above on a weekly budget of just $70 a week (except for Thanksgiving, when the College gives the club $100).
Bowdoin Co-op Feasts on Local Fare for $70 a Week from Bowdoin College on Vimeo.
When you’re eating a Big Mac, how often will you slow down and savor each greasy bite? Probably not often. In three recent studies at the University of Toronto, scientists studied whether fast-food exposure affects the ability to enjoy experiences. All three showed higher fast-food exposure was associated with impatience and an inability to savor little moments. The study reads, “Undermining people’s ability to derive pleasure from everyday joys could exert a significant long-term negative effect on people’s experienced happiness.”
In this month’s column, John Cross ’76 explores the origins of one of the College’s tastiest holiday traditions, The Bowdoin Log.
While every day is a feast at the College, thanks to a top-rated Dining Service, this is the time of year when the shortening of daylight hours and the dropping of outdoor temperatures trigger a seasonal anticipation of holiday feasting. Alumni, faculty, staff, and parents who want to revisit some delicious Bowdoin dishes can go to the Dining Services web site to find recipes for carrot ginger soup, Cajun meatloaf, or other favorites, all scaled down to suit the kitchens and appetites of single families. Without a doubt, the star of the show at this time of year is a dessert known as “the Bowdoin Log,” vanilla ice cream rolled in pulverized chocolate cookies and topped with hot fudge sauce and slivered almonds.
Continue reading Whispering Pines: The Bowdoin Log, An Unofficial History
Students, staff and faculty recently dined together at Ladd, Quinby and MacMillan houses for the 10th annual Dinner with Six Strangers.
“The idea is for people who might not know one another to come together over a meal,” said Mary Pat McMahon, director of the college’s Residential Life office. The Donald and Barbara Kurtz Fund sponsored the event.
This year, Residential Life partnered with the office of Off-Campus Study to come up a theme for the dinner: Global Connections. “Sometimes it is hard to integrate international experiences [once you are] back home, and often they may continue to exist in a vacuum,” said Christine Wintersteen, director of the office of International and Off-Campus Study. Dining with Six Strangers allowed students and faculty to reflect and share their international experiences. “Classic” tables were also set up for regular participants. Read the full story by Amanda Spiller ’17.
Illustration credit: Raleigh McElvery ’16
What’s the big deal about scallops? According to Dr. Meredith White of Maine’s Bigelow Laboratory for Ocean Sciences, who presented her research at Bowdoin on Oct. 10, these shelled invertebrates are more than just a gourmet delicacy.
Scallops also improve water quality, play a crucial part in the food chain, and provide fisherman with a source of income. But these bivalves are under threat as rising CO2 emissions contribute to ocean acidification.
It’s a simple equation: carbon dioxide plus water equals carbonic acid, which lowers the ocean’s concentration of carbonate ions — leaving too few of these particles available for building shells. Here’s where White’s research comes in. She performed a series of experiments subjecting scallops of different ages to varying amounts of CO2, to identify the developmental stage in which CO2 exposure had the greatest impact on bay scallop larvae.
The bad news? Heightened CO2 levels before shell-building resulted in mysterious indentations in the bivalves’ shells, and CO2 exposure during initial shell-building stunted shell growth.“The good news is that exposure to high CO2 after the first day does not negatively impact the larval size,” White said. One implication is that hatcheries could save resources by reducing monitoring after that period.
White’s presentation was part of a weekly series sponsored by the Bowdoin College Biology Department.
By Raleigh McElvery ’16
For one day only, the CampusFoodTruck — a student-owned and run operation — opened while the sun was out. Propping up their truck windows and letting the fast-food smells waft over Coe Quad, the three owners — Steve Borukhin ’14, Monty Barker ’16 and Ben Citrin ’16 — last Friday at lunchtime cooked up burgers and fries for faculty and staff who were curious about the offerings.
Borukhin launched CampusFoodTrucks, Inc. last year along with Isaac Brower ’13 and Eric Edelman ’13. It’s open Thursday, Friday and Saturday nights, from 10 p.m. to 3 a.m., and serves late-night chow from its corner spot in the parking lot behind Smith Union.
When salt farmer Ben Jacobsen opened a saltworks on the grounds of an old oyster farm on the Oregon coast, his delicate, crunchy flake salt quickly and quietly became an essential mineral for some of the best cooks in America, including April Bloomfield, who raved about the salt while preparing peas on toast for late-night TV host Jimmy Fallon.
Chefs have typically looked elsewhere for salts, mainly France where fleur de sel, the most prized of the sea salts, is easy to harvest by hand from the salt ponds in Guèrande, Brittany. However Jacobsen’s attempt at making America’s first-ever fleur de sel is well underway, and has been gaining recognition for its unique flavor profile.
A group of first-year students traveled to Aroostook County for an orientation trip focused on local agriculture. TV station WAGM picked up the story, catching up with the group at a Presque Isle school’s education farm. Watch the news segment.
The first-year class had a busy Labor Day. The day began with the annual fall academic fair where students chatted with professors and perused course offerings. Later, in the evening, after having their class picture taken, first years attended a semi-formal dinner in Thorne Hall where they listened to an address by U.S. Sen. Angus King, Maine’s independent senator, on the leadership of Joshua Chamberlain. Bowdoin Student Government President Sarah Nelson ’14 led the toast.
Following dinner, they were treated to a play, Perspectives, written by James Jelin ’16. Jelin combined the words of the students, culled from application essays and other self-descriptive statements, into a portrait of the audience — the Class of 2017. The performance showcased the class’s diversity of interests, hobbies, ethnicities, gender, sexuality and geographic locations.
Go here to see photos of the Convening Dinner.
The following short video is an excerpt from King’s talk, during which he vividly described the Battle of Gettysburg and Chamberlain’s role in the Union victory there.
Evidently, the 10 college dining hall dishes that will make students want to switch schools include the renowned Bowdoin Log. “The famous ‘Bowdoin Log’ is chocolate-covered vanilla ice cream served with fudge and sliced almonds. It’s so beautiful…,” BuzzFeed sighs.