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Faria Nasruddin

Orient Staff

Number of articles: 2

First Article: March 3, 2017

Latest Article: March 31, 2017

Hot take, cold dish: tofu at Bowdoin

Courtesy of Heiwa TofuCourtesy of Heiwa Tofu From Honolulu tofu to tofu stir fry to the small cubes available at the salad bars, the tofu in the dining halls is ever present. Produced by Heiwa Soy Beanery, the tofu has been a staple of Bowdoin Dining Service’s repertoire for two years.

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