Jenny IbsenHOW YA DOIN' TODAY? Cashier Dave Luce ’62 returned to the coast of Maine years after graduating from Bowdoin. He is now a cashier at Thorne Dining Hall. Often sporting an Aloha shirt and always a pleasant smile, Cashier Dave Luce welcomes all Thorne breakfast goers each weekday morning.
Phoebe Zipper Recently, my friends have stopped asking me if I’m going to drink this weekend. I can’t tell if I like it. On the one hand, I now no longer have to explain, “no, I still can’t drink—yeah I’m still feeling the symptoms of my concussion—yeah it has been about 10 months now.” On the other hand, the fact that they have stopped asking also suggests that they, like me, see no time in the near future when I might be fully recovered.
21st Amendment Brewery’s Down To Earth is true to its description as a smashable beer. An IPA will never go down like a watery American lager, granted, but this brew can go the distance. It’s refreshing, it’s delicious and it’s not too complex to enjoy multiple cans. Even before you open this beer up, the art—a strangely-happy-spacesuit-clad monkey chilling in a hammock by the ocean—is worth a brief marvel. And once it’s cracked, it only gets better.
To accompany this week’s feature on class,“What Money Means,” I invited Drew Van Kuiken ’17, Jhadha King ’20 and Kate Berkley ’18 to have a candid, personal discussion about class. In my reporting, many students expressed frustration with a lack of meaningful discussion.
An in-depth look into the dynamics of class and wealth among Bowdoin's student body, especially exploring the perspectives of the wealthy majority on campus. Confronting class differences throughout a diverse student body can be uncomfortable and difficult to navigate; this article asks students to face this discomfort and talk about their experiences anew.
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.