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Number of articles: 6
First Article: November 2, 2018
Latest Article: April 26, 2019
Rushing to catch a bus back to Jerusalem, Sophie stops at Sabich Shel Oved (Oved’s Sabich in English) for a not-quite sandwich, not-quite taco Israeli delicacy: sabich. Back in Brunswick, Eliana strolls down Maine Street after class and picks up lunch: sweet potato and fish tacos from the Taco the Town food truck.
It’s easy to tell who the locals are at the Machane Yehuda Market. Jerusalemites gesture emphatically and bicker loudly with vendors. They insist on only the freshest. They know what’s in season and which stalls have access to the best produce.
A young boy, yarmulke on head and Kiddush cup in hand, tentatively sips Manischewitz wine on the occasion of his Bar Mitzvah. It’s his first taste of wine. He’s relieved to find its saccharine taste familiar, not too different from grape juice.
Although dating culture is dead at Bowdoin, food culture is immortal. By the time students graduate, they have attended four Lobster Bakes, eaten 256 Bowdoin Brunches and drained 150 PolarPoints far too quickly each semester. Thanks to the fantastic Bowdoin Dining staff, we’ve feasted on goat cheese paninis, seafood scampi and pumpkin chocolate chip muffins, while our peers at other colleges, as Malcolm Gladwell is quick to mention, either suffer through four years of greasy pizza or abandon meal plans and school dining hall culture entirely.
Sitting in the Lubin Family Squash Center, you can hear the pop of a squash ball hitting the wall and the sharp turn of sneaker on wood. The glass spans the room, encasing the seven squash courts on which the Bowdoin men’s and women’s teams both practice.
Last Saturday morning, the members of the Bowdoin men’s (9-5-2, 5-3-2 NESCAC) and women’s (7-7-2, 3-6-1 NESCAC) soccer teams donned their jerseys and laced up their cleats for what was likely both teams’ final game of the season.
