In the days leading up to Bowdoin’s famously anticipated Thanksgiving meal, which is always held the Thursday before students leave for Thanksgiving break, Bowdoin’s dining staff begins to prepare.
For the more than 1,100 guests expected to dine at Thorne, and the more than 450 expected to eat at Moulton for the Thanksgiving meal, Bowdoin Dining prepares roughly 1,500 pounds of turkey, 36 gallons of gravy, 540 pounds of butternut squash, 360 pounds of sweet potatoes, 206 pies, 55 loaves of pumpkin bread, 600 oatmeal molasses rolls, 10 sheets of cornbread, 500 vegan biscuits, and six sheets of vegan apple crisp. Plus lots of other dishes. Around 64 employees work at the dining halls to greet, cook, serve and clean up.
3 thoughts on “Behind the Scenes of a Bowdoin Thanksgiving”
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What a colossal dining service Bowdoin has and what a truly unique treasure it is!
We must all fully appreciate, recognize and give a hearty thanks to the entire dining service staff, from its managers, its chef and his assistants, and to everyone who labors daily (when the dining halls are open, and both before and after they open).
They all contribute to the truly unique and great place Bowdoin is now and has been over the years. If the past is any guide, and I, for one, think it is, the College and the Dining Service will only get better and better in the years to come.
Thank you one and all!
Dick Burns ’58
You guys are simply awesome.
I attended Bowdoin too soon!