Bowdoin Dining Produces a Thanksgiving Feast To Remember

More than 70 dining employees, including student workers, served up mountains of turkey—mostly the traditional roasted variety, but halal turkey was also available on request.

Glazed ham was also on the menu, as was soup, salad, and vegetable pot pie, while side dishes included candied sweet potato and mashed potato, as well as butternut squash, steamed peas, and a selection of breads, including Maine pumpkin bread. Dessert featured a wealth of pie choices, including blueberry, apple, pecan, and, of course, pumpkin. There was also apple crisp and blueberry. All with whipped cream. Of course.

If you want to see the numbers, here's a rundown of what Bowdoin Dining was able to produce:

Enjoy this slideshow of images from the event by photographer Andrew Estey.