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President Garry Jenkins meets with Admission Fellows for an ice cream social at the home of Vice President for Student Life Josh McIntosh at his home on 36 Mountain Avenue on July 5, 2023. It was the last scheduled event of the day. Day Five for the ninth Bates president — who officially became president on July 1 — was anything but a 9-to-5 affair, but instead a chance to explore the campus and meet as many folks as possible. After an early-morning walkthrough of Lane Hall, where he has his office, and the beverage break, provided by our Curb Cats food truck team, Jenkins took his first meal in Commons, a working lunch with faculty who are leading a few different academic initiatives. The afternoon was spent touring a variety of academic spaces and getting an inside look at the nearly completed Chase Hall renovation. His day concluded with a reception with colleagues and students who are on campus working as Admission fellows.

On his get-to-know-campus day, President Garry Jenkins meets many Bates folks — and embraces them all

Thursday, July 6, 2023 4:12 pm

Garry W. Jenkins, who became Bates' ninth president on July 1, used Wednesday as his get-to-know-Bates day. And he made an impression wherever he went.

Through her mission to bring the great flavors of West Africa to a wider audience, Chef Zoe Adjonyoh has been pioneering modern West African food in the forms of supper clubs (London, Berlin, New York, Accra, Wales, Russia), her own restaurant in Brixton, pop-ups, street food, and events since 2010. She led a class/cooking demonstration with DCCE Chef Jason Tardif on Jan. 8, 2023. •12:00n-1:00p- 221/222 •Cooking Class for Students- •Red Red and Plantain: We are making Red Red Bean Stew! So good they named it twice - This dish is so called, I’m told, because it’s coloured red twice – once from the red of the palm oil and a second time from the tomatoes. But there’s a lot of duplication in the titles of dishes in Ghanaian cooking in any case. This stew of black-eyed beans (cowpeas) cooked in a gently spiced tomato sauce is a great vegan dish eaten all day long in Ghana – an alternative to baked beans for breakfast or as a bean casserole for lunch or dinner. Students who appear in the photos (and DCCE Chef Owen Keene and Assistant VP Christine Schwartz dropped by): Luz Rubio Vazquez ’23 (black sweater, front row) Adi Sandoval ’23 (purple top, second row) Danny Zuniga Zarat ’25 (multicolored collared shirt with glasses, second row) Starr Bradley ’25 (Nike t-shirt and garnet hat, third row) Rashad King ’25 (gray sweatshirt, scarf, third row) Maddie Lee ’24 (blue turtleneck, first row) Leah Belber ’26 (denim overalls, second row) Isaac Levinger ’24 (plaid shirt over hoodie, third row)

Picture Story: A delish dish from chef Zoe Adjonyoh

Friday, February 10, 2023 1:50 pm

Noted chef and writer Zoe Adjonyoh, author of Zoe's Ghanian Kitchen, visited Bates this week, giving a talk, working with Bates chefs, and — as seen in this delicious and immersive Picture Story — showing students how to prepare a traditional Ghanian dish.

Real-world kitchen and food tips from Bates Dining’s executive chef

Thursday, November 10, 2022 6:15 pm

Executive Chef Owen Keene shares kitchen and shopping tips with students in hopes it will make their life after Bates a little easier, and a little tastier.

Commons at dinner hour on Thursday, Sept. 1, 2022.WileyAnderson’26 of Ithaca, N.Y., made tops off a custom-made treat: Layer butter and marshmellows at the bottom of a cup. Microwave for 30 seconds, then add rice crispies and stir.

Is the chili sauce gone for good? That answer plus other Bates dining news

Thursday, September 22, 2022 4:41 pm

Trends for 2022 include increasing interest in vegan items, some shortages (where's the Sriracha?), and a longstanding partnership with the world of research and discovery.