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When Emma Hargreaves ’23 was hired as a server at Thorne Hall in February, she anticipated regular hours and a steady income. “I wanted to do two or three shifts a week,” she said in a Zoom interview with the Orient.
The Bowdoin Sustainability Office is building on its work from last semester to promote environmental awareness and sustainable practices in an extraordinary campus environment. COVID-19 guidelines restricting in-person dining and large gatherings have created new challenges for the office in reducing waste, organizing programming and spreading its messaging to the student body.
A second Dining Services employee tested positive for COVID-19 this week, Mike Ranen, COVID-19 resource coordinator, announced in an email to all students and employees on Thursday afternoon. Both employees work in Thorne Hall. Two additional employees were identified through contact tracing as having been in close contact with the second individual who tested positive.
On Thursday night, two days before the move-out deadline for most on-campus students, dining services served Thanksgiving dinner at both dining halls. This year, one of the College’s most extravagant meal traditions has been adapted to a smaller scale.
On Monday, the College opened Thorne dining hall for indoor dining for on-campus students. For months, students have picked up meals from Thorne and Moulton dining halls, filing through the six feet apart stickers, grabbing to-go meals without a salad bar and choosing items from a snack section in lieu of the usual SuperSnack.
Bowdoin Dining Service, usually one of the leading employers for on-campus students, has had to make changes to its hiring practices as a result of the COVID-19 pandemic. Among these difference are reductions in hour availability, modified positions and new training procedures.
Over the past few months, the College has implemented various measures to safely bring some students back to campus during the COVID-19 pandemic. From altering dining halls to cleaning common areas more often, many departments on campus have been hard at work.
Goodbye, fajita fries. Hello … Buddha bowls? In an effort to cut down on prep-time, minimize waste and adapt to customer preferences, the directors of Jack Magee’s Pub and Grill have begun the process of changing the eatery’s menu.
Last Saturday, water from a burst pipe in Moulton Union damaged walls, ceiling tiles and furniture in one room on the first floor of the building and also caused a leak in the dining hall located in the basement.
With SuperSnack closed for the first weekend of the semester, students will—for the second year— be able to tuck into free snacks at Food Truck Maineia, which opened last night and continues tonight on Dudley Coe Quad.
Accommodating potentially 1,500 students, faculty and staff in a space meant to seat 630 could be a recipe for disaster. However, thanks to much foresight and organization, Bowdoin Dining Service was able to provide refuge and electricity in Thorne Hall during this week’s power outage.
A storm Sunday night and Monday morning caused extensive power outages, affecting campus and a record number of people in Maine. All classes scheduled before 10 a.m. were canceled by Elizabeth F. McCormack, dean of academic affairs, and many more later in the day have been canceled at professor discretion.
