Experience the Bowdoin Organic Garden

Mikyla Kifer ’19, Elena Merserau ’18 (summer interns), Ian Trask ’05 (garden assistant), and Jeremy Tardif (garden manager)

If you’re dining on campus, there’s a good chance that produce from the Bowdoin Organic Garden will be on your plate. In addition to providing fruits and vegetables, the garden, operated by Bowdoin Dining, also provides research opportunities and agricultural experience for faculty and students.

Garden manager Jeremy Tardif, now in his third year on the job, recently hosted a “lunch and learn” session, during which he spoke of the garden’s history and led members of the Bowdoin community on a walking tour of the two locations on campus where crops are grown.

Summer Internship Gives Theo Richards ’19 a Taste of British Brewing

Theo Richards ’19

Rising junior Theo Richards is spending the summer in London, working in one of the world’s oldest industries—the making of beer. Thanks to a Robert S. Goodfriend Internship grant, overseen by Bowdoin Career Planning, Richards is spending his days at Southwark Brewing Company, a craft brewery tucked under a railway arch on the south bank of the Thames, near Tower Bridge. Read more in Bowdoin News.

 

Luke’s Lobster—Co-Led by Bryan Holden ’09—Featured on CBS This Morning

Bryan Holden ’09, managing partner at Luke’s Lobster

Luke’s Lobster, the seafood chain run by Bryan Holden ’09 and his brother Luke (who founded the company), has been featured in a report on CBS This Morning about the strength of the Maine lobster industry. Luke told CBS’s Don Dahler that the price of lobster meat has more than doubled since he started the company seven years ago, and demand continues to outstrip supply, despite the fact that Maine lobstermen hauled in a record catch last year.

One factor keeping prices high, we are told, is the popularity of the lobster roll, with prices now “hovering around $20.” Luke’s Lobster operates more than twenty-five outlets throughout the US and a further six in Japan, all offering Maine-sourced seafood, said Dahler.

Bowdoin Student Among Those ‘Stepping up to Volunteer’ (Portland Press Herald)

Zach Hebert ’18 at Fairwinds Farm.

Rising senior Zachary Hebert ’18 is mentioned in a Portland Press Herald article about the rise in volunteerism across Maine this summer. Hebert is currently volunteering at Fairwinds Farm in Bowdoinham as part of a summer internship with the Merrymeeting Food Council. Hebert is the recipient of a Denning Summer Fellowship through the Joseph McKeen Center for the Common Good.

According to the article, nonprofits are noticing “an increase in volunteerism as Mainers become more concerned about the threats to the state’s treasured areas from factors like climate change and pollution.” One of the most popular volunteer activities is trash-collection. The Maine Island Trail Association said it already had waiting lists for its beach cleanups by early June.