Menu
Search
Admission
Visit Campus
Visit Virtually
Student Financial Services
Academics
Calendar
Course Catalog
Resources
Campus
Dining Menu
Events
Map
Alumni
Alumni Directory
Events
Reunion
Arts
Athletics
New Students
Library
News
Parents & Families
About Us
Purposeful Work
College Store
Community-Engaged Learning
Equity & Inclusion
President
Sustainability
Support Bates
The Quad
Bates Contemplates Food (2008)
A yearlong initiative exploring why a strong and healthy food culture is so important to our educational mission.
Page Menu
What is Bates doing?
Nutritional guidance
President’s letter
Victory gardening
Seed of gift
Bates values
Local, natural, organic
Producers in Maine
‘Eat Local’
Definition of terms
Map: Bates’ food suppliers
Foods’ importance
Pleasures of food
Vegan station draws carnivores
Maple Shortbread Cookies
La Grande Bouffe
To your health
Synergy to food
Setting Bates apart
Complex issues
Omnivore’s Solution
‘American paradox’
History of ‘nutritionism’
Western diet
Listen to Great-Grandmother
Why a manifesto?
Table talk
A chat with Dining Services director Christine Schwartz
President Hansen on ‘Bates Contemplates Food’
Alumni
Organic wheat: Jim Amaral ’80
Sustainable produce: Steve Hoad ’72
Norumbega Oyster: Eric Peters ’87
Allagash ales: Jason Perkins ’97
Ancient grain: Beth George ’85 and Time Kane ’85
Grass-fed beef: Gabe Clark ’02
Organic blueberries: Nick Lindholm ’86
Events
News & resources
Contact
Map: Bates’ food suppliers
Map: Bates’ food suppliers in Maine
Google map
Previous
Next