After more than 20 years of serving Seacoast Coffee in dining halls and the Café, Bowdoin Dining Service found a new supplier for their daily brew over the summer: the Topsham-based company Wicked Joe Organic Coffees.
Lovers of the Belgian waffles offered exclusively at Moulton Union for brunch on the weekend are in for a treat. Thorne Hall has added the make-your-own waffle machines—adorned with the signature Bowdoin sun logo—to its breakfast menus seven days a …
1,576 pounds of turkey, 30 gallons of gravy, 700 pounds of mashed potatoes, 252 pies and eight gallons of whipped cream set the stage for the annual Thanksgiving dinner—a tradition beloved both by students and less-seen members of the campus …
Bowdoin workers are grappling with long-standing economic challenges in the wake of the Covid-19 pandemic, with widespread complaints that the College is not doing enough to pay people fairly or address the rising cost of living in Brunswick.
At 4:30 a.m. each morning, the Bake Shop above Thorne Hall begins filling muffin tins with homemade batter. 2,000 muffins are baked each week, but the Bake Shop’s operations do not stop there. From homemade breads to pastries to pies …
This year, Bowdoin students are newly able to select a meal plan that includes 21 meal swipes per week, a welcome increase from the previous 19 meal swipes offered by the Res19 Plan.
The beloved Lobster Bake has opened the academic year since the 1960s, with students rushing to the Farley Fields in their finest outfits year after year. When cracking a lobster claw and catching up with friends who you have not …
Bowdoin’s dining halls provide a source of community for students, and in his first six months as the Executive Director of Bowdoin Dining, Ryan Miller has been excited to play a role in shaping this aspect of campus culture.