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Volume CXXXIII, Number 15 |
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Local food at Bowdoin
To the Editors and the Bowdoin community:
I would like to applaud Alix Roy for her February 13 article on local food at Bowdoin and for continuing to keep local food in Bowdoin's dining halls on everyone's mind. However, I would like to make a couple of clarifications to Alix's article. The concerted effort to bring more local food to Bowdoin's dining halls began with Martha Putnam and Adrian Wadsworth of Farm Fresh Connection, and Keisha Payson, the Coordinator for a Sustainable Bowdoin. My own involvement with local food at Bowdoin was through a service learning project with Professor Joe Bandy's Environmental Sociology class. It's also really important to emphasize the collective effort of Bowdoin's dining service, Farm Fresh Connection, Sustainable Bowdoin and many Bowdoin students, faculty and staff in bringing more local food to Bowdoin's dining halls. Iris Levin organized a fabulous local food dinner in the fall that brought together students, faculty, staff, farmers and community members to celebrate local food. Bowdoin's dining hall staff cooked up some delicious food, all of it locally grown. Cheers to all of you at Bowdoin who are continuing to support local food and efforts to serve even more of it in the dining halls.
Rosalind May '03
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