Bowdoin College in Brunswick is highlighted in a NYT article
today by Maine food writer Michael Sanders that discusses the fine dining now offered on college campuses across the country. The article also mentions Bates and Colby, with a slight knock at the University of Maine (which due to budget issues couldn't offer lobster and steak).
Sanders notes how Bowdoin runs organic gardens on campus to supplement their food supply. "Bowdoin has two organic gardens, begun five years ago as a student project and now in the hands of a farm manager. Last year they supplied more than $20,000 of herbs and vegetables, with the surplus sold at an on-campus farmers' market."
The dining director of Bowdoin, Mary Lou Kennedy, is also quoted stating that the students "love the community of food. They were Slow Food 10 years before it became a movement. At dinner, they come and stay for an hour and a half."
I'm not sure the long hours in the dining hall have more to do with appreciating the grub than procrastinating, but it's nice to see Maine colleges receive the kudos they deserve for serving up some great food as well as, you know, the whole education thing. Are they taking reservations?
Also in the press: fellow Down East blogger
and prominent Maine food writer Kathy Gunst is nominated for an IACP Food Journalism award for her article about Hugo's chef Rob Evans
. The winner will be announced at the IACP awards ceremony on April 18th in New Orleans.