Campus News

Bowdoin Dining in The New York Times

Story posted April 09, 2008

Bowdoin's award-winning Dining Service is featured prominently in the April 9, 2008, edition of The New York Times. Read the article.

Trays on display150.jpg

Citing more sophisticated palates and the competitive admissions climate, the article, "Latest College Reading Lists: Menus With Pho and Lobster," points out the lengths to which colleges are going to provide exceptional fare.

One of Bowdoin's stir-fry stations is included in a series of photographs taken at Thorne Dining Hall.

View a New York Times slideshow featuring selections from Bowdoin's menu.

Thorne Hall Serving Counter150.jpg

The article lists some of first-year Justin Foster's favorites: "white spinach lasagna, eggplant parm, ratatouille, Honolulu tofu with rice and peppers, sweet potato fries," and includes his thoughts on the vegan and vegetarian offerings.

"The cooks make it easy for those students with that lifestyle," says Foster in the article. "And I appreciate the food more, knowing they're making a real effort to be green, to use organic food, to be environmentally friendly."

Mary Lou Kennedy, director of Bowdoin's Dining Service, was also interviewed for the piece and mentions the locally roasted Fair Trade coffee and the fact that 20 percent of the food budget is locally sourced.

Organic garden sign100.jpg

The article also mentions the College's two organic gardens and its practice of responding to students' comment cards.

Bowdoin's Dining Service has earned high praise for years. It won Restaurants and Institutions magazine's coveted 2007 Ivy Award for excellence and high achievement in food and service standards and has been recognized by various publications for its outstanding food and excellent service.

« Back | Campus News | Academic Spotlight | | Subscribe to Bowdoin News by Email