Parents and Families
Serving the Common Good has been a part of Lucy Morrell ’13′s life for years. While at Bowdoin, she worked with the Joseph McKeen Center for the Common Good and served as a mentor for a school in Bowdoinham. At Commencement, Morrell practically walked down the Museum steps and onto a plane. In Guatemala since June, Morrell is working with Safe Passage, a non-profit in Guatemala City that provides education and social services. Many students have volunteered at Safe Passage, which was founded by Hanley Denning ’92, through the McKeen Center’s Alternative Spring Break program.
Two-and-a-half years in the making, a mural by Lucy Walker ’14 — designed as a project in Mark Wethli’s Public Art class — has been installed in the Mid Coast Primary Care & Walk-In Clinic at Brunswick Station. The 14-foot-wide, oil-on-linen mural, Maine Street, Brunswick, depicts community life on the Brunswick Mall. The mural was dedicated at 4 p.m. Saturday, November 16, 2013. The video below was made this summer, while the mural was still in progress.
Suddenly got the blues and you just don’t know why? Maybe you had a sugary, processed dessert. Or perhaps you didn’t have enough wine (yes, that is a thing). Or maybe you caught it; turns out depression can be contagious — especially at work. Prevention has compiled a list of unusual but worrisome reasons you may be in a terrible mood.
Matthew Potoski presented the lecture “Voluntary Environmentalists” in Lancaster Lounge, Moulton Union, on Nov. 6. A professor at the Bren School of Environmental Science and Management at the University of California in Santa Barbara, Potoski proposed using a system of voluntary membership in “green clubs” to tackle environmental challenges in the corporate world — an approach inspired by the family dinners of his childhood.
Potoski explained that his parents, as the presiding authorities over a household with multiple unruly children, implemented a system to ensure the entire family would be present at dinner. Those who did not make a timely appearance were relegated to the “get” seat — the chair closest to the water source, which implied the role of server for the rest of table. This self-enforced system of punctuality required little monitoring by his parents.
“I look for ‘get seat’ solutions in much of my research,” said Potoski. “One potential ‘get seat’ solution is voluntary environmental programs: some codified standard of behavior that companies pledge to follow.”
You’ve likely had, or at least overheard, this conversation yourself: “Cable TV is so expensive; we’re thinking of pulling the plug.” You’re not alone.
Analysts say the pay-TV industry has reported its worst 12-month stretch ever, owing in part to fees that have grown five times faster than incomes in the bottom 40 percentile, and to the growing popularity of Netflix as a viewing alternative.
Field Hockey — The team begins pursuit of its fourth NCAA Division III Championship this weekend as they travel to play in a regional hosted by Montclair (N.J.) State University.
Women’s Soccer — The women’s soccer team will make its ninth appearance in the NCAA Division III Tournament Saturday when they travel to play Christopher Newport (Va.) in a First Round match hosted by Montclair (N.J.) State University.
Women’s Rugby — The team travels to Vassar this weekend to battle in a regional round of the American Collegiate Rugby Association Division II playoffs.
Scientists are used to following rigorous procedures and predicting specific outcomes — and yet even in the most controlled environment, in science and in life, an element of uncertainty always remains. That uncertainty is something to embrace, according to participants in the Nov. 11 panel conversation “What Can I Do With a Degree in Science?” in Main Lounge, Moulton Union.
Co-sponsored by Bowdoin Career Planning, the Office of Health Professions Advising, and several academic departments, the six-person panel comprised professors and alumni representing a variety of science-related pursuits in academia, industry, biotechnology, finance, and more. The theme of the night, said Director of Health Professions Advising Seth Ramus in his introduction, was “happy accidents.”
Highlights of the dramatic touchdown pass from Mac Caputi to Daniel Barone, and the plays that followed at the end of Saturday’s game against Colby, have been getting passed around themselves of late. Yahoo! included it in Wednesday’s Yahoo Sports Minute with Angela Sun.
And, in case you missed it, it was the #3 play of the day on ESPN SportsCenter’s Top Ten plays from Saturday. Watch the final three plays in the countdown below.
It marks the second time in the last three years that a Bowdoin football highlight has made SportsCenter’s Top Ten. The Polar Bears also cracked the countdown in 2011 for a pair of record-breaking interception returns against Tufts.
For a full recap of last weekend’s sporting events as seen through social media, see Big Weekend in Polar Bear Sports on Storify.
A national group has recognized Bowdoin as a “bike-friendly” organization, applauding its compact, flat campus, its ample bike racks and its student-run bicycle-sharing group, the Yellow Bike Club, which rents out bicycles cheaply to students and helps maintain them.
After reviewing Bowdoin’s application, the League of American Bicyclists designated the College with a silver status. The organization’s Bicycle Friendly University program has three designations of gold, silver and bronze, which are awarded based on whether the school provides an environment for cyclists of all skill levels to ride safely and comfortably. Read the full story.
We all have those days where no matter how much we eat, our appetites are not curbed and our stomachs seem to be bottomless pits. Many times this is simply because our minds and bodies are tricking us into thinking we’re hungry. The Huffington Post has 9 reasons you may think you’re hungry when you’re not.
The Bowdoin Chamber Orchestra performed before a full Kanbar Auditorium, Studzinski Recital Hall Nov. 9, in the penultimate performance of students belonging to the senior class.
Directed by Beckwith Artist-in-Residence George Lopez, the program began with a rendition of Edward Elgar’s Serenade for Strings, Opus 20. The orchestra then performed Felix Mendelssohn’s expressive ‘Hebrides’ Overture, Opus 26. After intermission, the concert concluded with Antonin Dvorak’s cheerful Symphony Number 8 in G Major.
Student chamber ensembles will take place in Studzinski on Thursday, Nov. 21 at 4 p.m.and 7:30 p.m.
By Somya Mawrie ’14
While NASA conducted the research and testing for what a wearable spacecraft needed to withstand, it was the International Latex Corporation in Dover, Delaware, manufacturer of Playtex bras and girdles, that actually went to work creating a custom-made spacesuit for Neil Armstrong to wear for his “one giant leap” onto the Moon. Smithsonian magazine has more on both what it cost and what it took to create the perfect outfit for such a momentous occasion.
In a letter to the Bowdoin community, Dean for Academic Affairs Cristle Collins Judd conveys news of the death of James E. Ward, Professor of Mathematics Emeritus and former Dean of the College.
To the Bowdoin Community,
I have the sad duty to report that James E. Ward, Professor of Mathematics Emeritus and former Dean of the College, died November 11, 2013, at home in Brunswick following a recent diagnosis of pancreatic cancer. He was 74.
Jim embodied the spirit of the liberal arts. While his head was in mathematics, his heart was with the students of Africa — where he taught as a Fulbright scholar on two separate occasions — and with the people of midcoast Maine, whom he served as a board member for organizations supporting middle-income elderly housing, vocational education, community mental health services, Head Start, regional anti-poverty efforts, behavioral and mental health services for children and adults, healthcare and musical theater. Read more.
Acclaimed artist Hung Liu visited Bowdoin on Nov. 7 to meet with students and faculty and to present an evening lecture. Here she sits down with Bowdoin’s Shu-chin Tsui, associate professor of Asian studies and film studies, to explain the title of her talk, “Summoning Ghosts,” and recount some of the history behind her distinctive style of art.
The two paintings featured in this interview appear in the Bowdoin College Museum of Art’s current exhibition Breakthrough: Works by Chinese Contemporary Women Artists (image captions below).
Hung Liu, The Path, 2010–2011, mixed media, Courtesy of Nancy Hoffman Gallery, New York.
Hung Liu, Relic 8, 2004, oil on canvas, Courtesy of Nancy Hoffman Gallery, New York.
The fall 2013 issue of Bowdoin Magazine hits the mail this week. It features San Francisco Mayor Ed Lee ’74 on the cover, and within the accompanying article, writer Andy Serwer ’81 mention’s the mayor’s penchant for cooking homemade casseroles, including Lee’s “‘no-longer-secret’ recipe for Poongaloong.”
Readers will notice a few changes when they pick up the fall edition of Bowdoin. We’ve refreshed the look and reorganized the content to give you more of what you said you want —a compact, easy-to-read volume, to be published with greater frequency (thank you, those of you who completed our readership survey).
The most noticeable difference is a move from printed obituaries to a new online obituary section. Updated regularly, this improved obituary format will better honor our Bowdoin community members and will allow additional features that we can’t offer in print, specifically the ability for classmates, families, and friends to post photos and remembrances: www.bowdoinobits.com
We hope you’ll enjoy the fall issue and the new look of your magazine. It’s a continual work in progress and we’re always happy to hear your thoughts and suggestions: email@example.com.
The studies are in and all signs point to exercise as the best tool for increasing your mental wellness. Physical exercise can ease depression, slow age-related memory loss and prevent Parkinsons-like symptoms as a result of the amount the brain is working during exercise. NPR reports on the various international and domestic studies that all strongly advocate the importance of exercise.
Don’t worry; be happy. Yeah, OK, easy for Bobby McFerrin to sing (1988, anyone?). If you’re not already in your happy place, you can get there with just a few doses of strategies ranging from reading to rewiring your brain (relax, it’s not nearly as invasive as you might think). Read the nine useful strategies in The Huffington Post.
Ray S. Bicknell, Coach in the Department of Athletics Emeritus, died Monday, November 11, 2013, at the age of 93.
Coach Bicknell joined Bowdoin in 1962 after a distinguished 15-year high school career. He was head coach of men’s basketball at the College for 23 years and recorded more than 200 career wins. He was head coach of women’s soccer for seven years — for a time the “winningest” team at Bowdoin — and he also was director of scheduling for the athletic department. He also coached tennis and lacrosse at the College for shorter periods. Bicknell retired in 1985. Read more.
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.
At last year’s campus holiday dinner, several people asked me if I knew how long the Bowdoin Log had been a tradition at the College. I hadn’t remembered it from my undergraduate days (1972-76), but, then again, I had eaten at a fraternity house for three years and in an apartment for my senior year. I checked with Director of Dining Services Mary Lou Kennedy, and she said that the Bowdoin Log had been inherited from the recipe collection of the late Larry Pinette, chef at Chi Psi Fraternity from 1955 to 1964, executive chef at the Senior Center (now Coles Tower) from 1964 to 1986, and Director of Dining Services from 1986 until his retirement in 1989. Larry died on Christmas Eve of 1990, having established Bowdoin’s dining services as the gold standard for colleges and universities, a challenge that Mary Lou and her extraordinary staff meet year in and year out.
A call to Larry’s daughter, Sue, produced the definitive answer. Larry, like the other fraternity chefs at Bowdoin, needed to find summer employment when the College was not in session. Some worked at summer camps and resorts in Maine or elsewhere in New England. In the 1950s Larry was the chef at the Hickory Stick Farm Restaurant outside of Laconia, New Hampshire. Thanks in large part to Larry’s culinary skill, the restaurant became famous for its roast duck and for the seafood dishes that Larry had perfected in his earlier days as a chef at a restaurant in Rockland. According to Larry, the owner of Hickory Stick Farm “…took the keys to my old Pontiac, took it downtown and came back with a brand new car. He gave me the pink slip and said ‘I want you here for five years.’ I suggested he make it three. He said, ‘OK, there’s your car.’”
In the summer of 1958 Larry created “the Hickory Stick” ice cream dessert, which became “the Bowdoin Log” when he brought the recipe back to Brunswick. Larry insisted on using ingredients of the highest quality for the Hickory Stick and the Bowdoin Log, and it would be a source of great pride for him to see the care taken by the Dining Service staff each year in recreating his signature dessert.
What Larry embodied was an attitude about food, community, and the dining experience. The students were his guests, and he was anxious to introduce them to new foods, prepared from the freshest ingredients and presented in an aesthetically-pleasing way (often with a parsley garnish). The students at Chi Psi and at Wentworth Dining Hall responded by spending more time talking with each other over meals and by returning the respect that Larry had showed them. According to Larry, in the 35 years that he had worked at the College there were no food fights in any dining facility where his food was being served.
It would be a source of great pride for him to see the care taken by the Dining Service staff each year in recreating his signature dessert.
Like so many members of the Bowdoin staff, Larry genuinely enjoyed getting to know students. He had fond memories of students stopping in at Chi Psi to “sit on the flour barrel and talk for hours on end” while he worked in the kitchen. Alpha Rho Upsilon had Emily McMann to listen, advise, and instruct a generation of Bowdoin students in the arts of baking, cooking, and living. The Zetes of my era had Larry “Big Daddy” Sturtevant to share cooking tips and remind us of the challenges faced by the kids that he knew from his summer job at the Pine Tree Camp for Crippled Children. The late Cecile Pelletier was the friendly face that greeted diners over the soup of the day or at the entrance to the dining hall for 32 years. Some alumni may recall from their student days the welcoming voice of Pat Grover on the campus switchboard, a guarantee that the next voice would belong to someone who could take care of the problem at hand. These are reminders that lessons of a Bowdoin education are learned not only in the classroom or through athletic competition, but through the personal friendships formed with members of a broad Bowdoin community of secretaries, custodial and facilities staff, library personnel, security officers, and others.
In a few weeks the people whose work each day ensures Bowdoin’s place among the best liberal arts colleges in America will gather for an annual holiday feast at Thorne Dining Hall.
It’s safe to say that however many Bowdoin Logs are made for the occasion in this, the 55th year since their invention, there won’t be any leftovers. Larry would have loved it.
With best wishes,
John R. Cross ’76
Secretary of Development and College Relations
In the 1980s, Valley girl culture popularized the use of the word ‘like.’ These southern California teenage girls incorporated the word into every other sentence, triggering satirical responses in pop culture. What began as a regional trend has infiltrated speaking habits across the country. Allan Metcalf of The Chronicle of Higher Education argues that ‘like’ is actually an important way for us to convey information. Like, just as often as it is used to describe what we say, is a way to give insight into how those ideas come into being. Metcalf claims “like” is essential, “when we need to show as well as tell.” Totally read the story here.