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sign up today—it's free! On This Day1798 — Boards approve a 50-foot by 40-foot, three-story building, which would be finished in 1802 and be named Massachusetts Hall. StorePurchase Bowdoin merchandise online. | 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.  Solar panel array atop Thorne Hall. The Polar solar panels atop Thorne Hall landed Dining Service and the College in On-Campus Hospitality magazine’s special sustainability issue, but that’s just the tip of the iceberg. The article also mentions the College’s plan to achieve carbon neutrality by 2020, the Building Dashboard that lets you see energy usage in real time and Dining Service’s involvement with local vendors. Scroll down to the article “Bowdoin Goes Solar” in this PDF. As an early observation of National Food Day, coming up Monday, Oct. 24, Bowdoin Dining hosted another in a series of locally sourced meals, calling this one “Celebrating Maine Culinary Traditions.” Held Thursday evening at both dining halls, the menu was almost entirely local, comprising such dishes as roasted squash soup, Maine fish chowder and shrimp cakes, and pot pies and Yankee pot roast with Maine chicken and beef. Phil Gaven, owner of the Honey Exchange in Portland, and David Israel, beekeeper and associate director of communications for new media, were on hand in Thorne Hall along with bees, a honeycomb, and, of course, honey. Two people from Greenwood Orchards in Turner, provider of Dining’s local apples, spoke with Moulton Union diners. 
Bowdoin’s Dining Service has the key ingredient, according to The Washington Post. Its All We Can Eat blog features the recipe for Balsamic Chicken and Vegetables among satisfying meals that can be pulled together easily, writing that it was “inspired by a Bowdoin College dining hall dish that is just as easily prepared at home.” Read the article and get the recipe.  Hydration station at The Peter S. Buck Center for Health and Wellness, one of several across campus. While an eco-friendly push toward hydration stations — fountains designed to refill water bottles — has been embraced by colleges across the country of late, Bowdoin has been drinking from that well for a while now. Hydration stations in the Peter Buck Center for Health and Fitness, Farley Field House, Smith Union, and Moulton Dining Hall, installed during the 2009-2010 academic year, and another in Hawthorne-Longfellow Library, minimize waste and save students from having to buy new bottles of water. “We’ve seen a steady increase in the number of students who regularly carry a water bottle around with them for drinking water,” says Coordinator for a Sustainable Bowdoin Keisha Payson. “The hydration stations provide students, faculty, and staff with fresh drinking water in a sustainable way.”  What better way to spend a chilly, rainy Sunday (like here in Maine this morning) than making homemade soup? Here’s a recipe from an Instructables reader, a beef, macaroni, and tomato concoction that’ll remind more than a few of us of our own grandmother’s kitchen.
For more tasty ideas, browse Bowdoin Dining’s “Favorite Recipes.” 
From black trumpets and chanterelles to chicken of the woods — everything was coming up mushrooms Wednesday evening at Thorne Hall. As part of the ongoing “Meet What You Eat” series, a Locavore Dinner was held in both Moulton Union and Thorne Hall, where the menu comprised foods available locally. Dining Service invited New York Times food writer Michael S. Sanders to present an informal educational session about his hobby, “Foraging For Mushrooms in the Maine Woods.” During dinner in Thorne, students and other diners were able to talk with Sanders about his specialty. Bowdoin Organic Garden Manager Katherine Creswell was also on hand with some of the garden’s produce to answer questions. See the photo gallery, “New York Times Food Writer Presents ‘Foraging for Mushrooms in the Maine Woods.’”
 Cecily Upton '03 Cecily Upton ’03 is taking on the national health crisis — with an army she helped create. Upton is co-founder of FoodCorps, an organization comprising young leaders who dedicate a year of their lives to engaging school children in healthy eating habits and providing nutritional education. “By leveraging federal funds and the revitalized public service program of AmeriCorps, FoodCorps aims to provide the people-power necessary to change the school food environment in communities that need it most,” says Upton in the Dash article. “This is more than just another food pyramid poster on the cafeteria wall, FoodCorps is a school food army, putting boots on the ground in service for healthier kids.” Upton is also an accomplished photographer whose work has been exhibited across the country and in Switzerland. 
At a recent Dining Department meeting, managers were asked to present their topics Pescha Kucha style. The Japanese term, translated as “chit-chat,” refers to the presentation methodology in which 20 slides are shown for 20 seconds each. In presenting some beautiful photos from the Bowdoin Organic Garden, BOG Manager Katherine Creswell’s reported that the basil crop is exceeding expectations — good news for Dining Service, which uses 30 pounds (and a pound of garlic) at a time for its fresh pesto recipe. Creswell is also experimenting with her first wheat crop at the Wolfe’s Neck Farm garden plot. Dining will use the grain for its many wheat berry salad recipes, one of which is posted in the “Favorite Recipe” section of the Dining website. View a photo gallery of images from the Bowdoin Organic Garden. 
A battle has been brewing over the the USDA’s proposed school nutrition guidelines, namely over the agency’s proposal to limit potatoes and other starchy vegetables in school lunch to one cup per week. “The problem is that the potato has been unfairly singled out,” says U.S. Sen. Susan Collins, R-Maine, representing the sixth-largest potato-growing state in the country. | Bowdoin Athletics 5/13/2012 Women's Tennis Recap5/12/2012 Women's Tennis Recap5/12/2012 Women's Track & Field at Ind. Results Open New England's (MIT) | Recap 5/17/2012 Men's Track & Field at ECAC Championship (RPI) 5/17/2012 Women's Track & Field at ECAC Championship (RPI) 5/21/2012 Men's Tennis Bowdoin at Williams Live stats5/21/2012 Women's Tennis Bowdoin at Emory 5/24/2012 Men's Track & Field at NCAA Division III Outdoor Championship (Claremont) 5/24/2012 Women's Track & Field at NCAA Division III Outdoor Championship (Claremont) |
