In the days leading up to Bowdoin’s famously anticipated Thanksgiving meal, which is always held the Thursday before students leave for Thanksgiving break, Bowdoin’s dining staff begins to prepare.
For the more than 1,100 guests expected to dine at Thorne, and the more than 450 expected to eat at Moulton for the Thanksgiving meal, Bowdoin Dining prepares roughly 1,500 pounds of turkey, 36 gallons of gravy, 540 pounds of butternut squash, 360 pounds of sweet potatoes, 206 pies, 55 loaves of pumpkin bread, 600 oatmeal molasses rolls, 10 sheets of cornbread, 500 vegan biscuits, and six sheets of vegan apple crisp. Plus lots of other dishes. Around 64 employees work at the dining halls to greet, cook, serve and clean up.
