With Neighboring Marine Labs, Bowdoin Commits to Longterm Gulf Project

Teaming up with marine research centers up and down the coast, Bowdoin College has embarked on a longterm study to better understand how the Gulf of Maine is responding to climate change.

Scientists report that the Gulf of Maine is heating up more rapidly than 99 percent of the world’s oceans, impacting natural systems and coastal communities in Maine.

Read the story about the new marine alliance.

A Closer Look at ‘Marsden Hartley’s Maine’ (New York Times)

One of Marsden Hartley’s works was included in the Bowdoin College Museum of Art 2016 exhibition, “This Is a Portrait If I Say So: Identity in American Art, 1912 to Today.” Marsden Hartley (1877–1943), “One Portrait of One Woman,” 1916, oil on composition board. Collection of the Frederick R. Weisman Art Museum at the University of Minnesota,
Minneapolis, Minnesota, bequest of Hudson D. Walker from the Ione and Hudson.

A review of the Met Breuer exhibition Marsden Hartley’s Maine takes you at once into new and familiar territory, as the artist’s life and works are a tour of Maine. Read the New York Times review.

Museum of Art’s Summer ‘Mortality’ Show a ‘Notable Opening’ (New York Times)

“Memento Mori Prayer Bead,” 1500-1550, German or Netherlandish. Gift of Linda and David Roth in memory of David P. Becker.

The New York Times has identified the Bowdoin College Art Museum’s 2017 summer show as one of several “notable museum openings” happening around the country this spring and summer.

The Ivory Mirror: The Art of Mortality in Renaissance Europe, to open June 23 and run through  Nov. 26, will feature some 80 carved ivories, prints, jewelry, and other items depicting death and decay.

The exhibition aims to illuminate the central role the macabre played in medieval and early modern culture.

Loving a Maine Shout-Out (Again) in New York Times ‘Cooking’

Sam Sifton, you should visit.

For the second week in a row, New York Times food editor Sam Sifton has added a little Downeast flavor to the Cooking section. Last week Sifton highlighted State of Maine Department of Marine Resources data on landings of fish and shellfish.

In the most recent What to Cook This Week, Sifton suggests making Times Dining columnist Mark Bittman’s adaptation of a recipe for pasta alla Norma, “a dead simple meatless meal, easy to make in the time it takes to stream “Maine Things Considered” over the computer, and welcomes the workweek in style.” Sounds great all around.