Story posted February 21, 2011
A 2011 campus initiative to raise awareness about eating locally.
"Why We Favor Organic and Local Foods: A Biologist's and Farmer's Perspectives"
Dinner and conversation with Biology Professor Barry Logan and local farmer Seth Kroek (Crystal Springs Farm, Brunswick)
Wednesday March 2, 6:00 p.m., MacMillan House, contact: Eileen Johnson, firstname.lastname@example.org
Sustainable Fisheries: How We Can Support Local, Sustainable Fisheries in Maine
Wednesday, March 9 5:30-7:30 p.m., Daggett Lounge, Thorne Hall.
A buffet dinner featuring local Maine seafood. Come and join in a conversation about how to support local, sustainable fisheries in Maine with Bowdoin faculty, students, staff and local fishermen. Contact Eileen Johnson to reserve space, email@example.com.
Maple Syrup Demonstrations
During the month of March Bowdoin students will be tapping Bowdoin maple trees, and producing maple syrup. A culminating event will take place in late March. For more information contact: Katherine Creswell, firstname.lastname@example.org or Rosie Armstrong, email@example.com
Cooking with Local Foods - Learn how to make a great meal from scratch with Bowdoin's award-winning dining staff.
Wednesday, March 30 - 6:00 -7:30 pm, Ladd House. Limited space for students, contact Eileen Johnson. Sponsored by Dining Services.
Consulting the Genius of Place: An Ecological Approach to a New Agriculture
Monday, April 11 - 7:30 p.m., Kresge Auditorium, Visual Arts Center.
A public lecture by Wes Jackson, a leading figure in the international sustainable agriculture movement and founder of The Land Institute. He is the author of several books including Becoming Native to This Place, New Roots for Agriculture, and Alters of Unhewn Stone.
Note: This event is open to the public free of charge, but tickets are required. Tickets will be available after spring break at the David Saul Smith Union information desk.
Third Annual Locavore Dinner
Wednesday, April 6th, Thorne Dining Hall
This year's Locavore Dinner will focus on raising awareness about local and sustainable foods in the Bowdoin community and call attention to the initiatives already in place at the College. In addition to dinner and discussions centering on ways we can make choices as consumers to support local agriculture, there will also be demonstrations on making food with local products.
Green Business: Doing Well by Doing Good
A public talk by Gary Hirschberg, Stoneyfield Farms, Wednesday, April 13, 7:30 p.m., Kresge Auditorium. Sponsored by Friends of Merrymeeting Bay
EcoService Day: A Day on the Farm - local service projects connected to local farms. Saturday, April 16 1:00-4:00 p.m. To sign up, contact: Keisha Payson, firstname.lastname@example.org
'Meet What You Eat' series is sponsored by Bowdoin Dining, Bowdoin Organic Garden, Sustainable Bowdoin, Evergreens, GGI, Residential Life, Environmental Studies Program, Working Group on Sustainability, Bowdoin Democrats, Athletics, McKeen Center, Brunswick Topsham Land Trust, Kennebec Estuary Land Trust, Friends of Merrymeeting Bay, with support from the Kurtz Fund. For more information on any of these events, contact the Environmental Studies Program, 725-3396, or by e-mail: email@example.com