Archives for October 2014

All About the Meat (The New Yorker)


The New Yorker asks, “Can steak save the planet?”, in its profile of Anya Fernald, CEO and co-founder of Belcampo, a sustainable meat company — a woman with “the exuberant energy of a team of wayward ponies.”

She’s a food entrepreneur looking out for consumers’ safety as she tries to change the way people eat meat. Read “Elite Meat.”

You Heard it Here First: Macarons are the New Cupcakes (The Atlantic)


The cupcake may have to make way for “the dessert we deserve.”


Step aside cupcakes, macarons are the new dessert on the block. This cookie of French origin, has crossed the Atlantic to become an American favorite.

Read The Atlantic’s article “The Dessert We Deserve: How the French Macaron Became American” to understand the universal love for this tasty treat.

Infographic: Pumpkin Facts (

What else didn't you know about the pumpkin? Click image to see full infographic. Detail:

What else didn’t you know about the pumpkin? Click image to see full infographic. Detail:

Bowdoin Puts Apples in Hungry Kids’ Backpacks


Cashier Josiah Stewart (at right) was “instrumental to our selling so many apples,” says Dining Service’s Michele Gaillard. “He basically asked every customer to donate. He did a great job.”

To coincide with Food Day last Friday, Bowdoin Dining organized an apple sale at the C-Store in Smith Union. When people donated 55 cents, or the price of one apple, Bowdoin Dining donated two apples to the Mid Coast Hunger Prevention Program in Brunswick. The apples were for children to take home during the weekends when, away from subsidized meal programs at school, they were at risk of going hungry.

In total, C-store shoppers purchased 280 apples, meaning Dining donated 560 apples from Greenwood Orchards to the backpack program. Several people bought more than one apple, according to Josiah Stewart, who was working at the store on Friday.

Last night, Bowdoin’s Budget and Planning Analyst Jamie Tatham was at the MCHPP, along with a group of volunteers, loading up the bags that will be put into 280 kids’ backpacks this Friday. Each bag contained one apple plus whole wheat pasta, spaghetti sauce, canned chicken and vegetables, milk, fruit cups and squeezes, oatmeal pouches and raisins. For the past two school years, volunteers have assembled these bags each week.

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