Vegetables and Parents Galore in Bowdoin Dining Halls (Portland Press Herald)

bowdoin dining hallPortland Press Herald food columnist Laura McCandlish marvels at the amount of local, organic food served in Bowdoin’s cafeterias, particularly the number of vegetables dishes — spinach, cauliflower, brussels sprouts, kale — that get gobbled up by students. She cites the big influx of parents who accompany their son or daughter to the dining halls over Family Weekend as evidence of the delicious appeal of Bowdoin’s fare, 30 percent of which is bought locally.

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