Location: Bowdoin / Sustainability / Activity / 2011 / Maine Culinary Traditions

Maine Culinary Traditions

Story posted October 27, 2011

On October 20, in honor of National Food Day, Bowdoin Dining Service held one in a series of locavore dinners called "Celebrating Maine Culinary Traditions" at both dining halls.  The menu was almost entirely from local sources and included many late-harvest items from the Bowdoin organic garden:  roasted squash soup, Maine creamy fish chowder, Maine shrimp cakes, chicken pot pies (Maine chicken!), Yankee pot roast (Maine beef), Maine baked beans, Maine honey-glazed carrots, braised mixed greens, local potatoes, cole slaw, anadama bread, and the piece de resistance, homemade pumpkin pie with filling made from our own pumpkins!

At Thorne Hall, Phil Gaven, the owner of the new Honey Exchange in Portland, attracted students to his display like bees to honey.  He brought samples of honeycomb, several different kinds of local honey for tasting, and beekeeping regalia.  Most fascinating was his display hive, which allowed students to view the bees at work on the comb.  Some noticed that the bees got more active as the evening wore on.  According to Phil, they don't like noise, so as the dining hall filled up, they got mad!

At Moulton Union, Katherine King and Emily Chase from Greenwood Orchards in Turner, talked to students about the many heirloom varieties grown on their farm and supplied to the College throughout the fall and early winter.  Most popular apple among Bowdoin students?  Cortlands, a sweet variety of McIntosh!

View photos from the event at the Bowdoin Daily Sun.

"The piece de resistance, homemade pumpkin pie with filling made from our own pumpkins!"