by TYLER DEANE | Feb 8th, 2024
Do you ever wonder where your daily apple from Fast Track comes from? When you crunch on a cucumber from the Thorne salad bar, do you think, “where did this meal start its journey?” It most likely did not start at the Bowdoin Organic Garden. This past fall harvest left something to be desired for those who rely on the BOG’s fruitful exports.
The Sustainability Office, I think, runs the garden, where they grow a vast array of crops right next to the maintenance vehicle parking spot behind Osher Hall. The plants produced here are used as the sole food source for a small group of BOC adjacent kids who till the half-acre plot each season Their scraps turn into the steamed vegetables you passed up at Moulton in favor of ghost pepper mac and cheese.
With the worldwide climate reaching indisputable never-before-seen extremes (allegedly) and the squirrels being extra hungry this year, this growing season was one of the most pitiful on record. This has led to sorrowful consequences, including the deaths of two of the aforementioned farmers, Nalgene McMassachusetts (‘26) and Brian “My dad is a Boeing executive” Calhoun (‘24). Even more horrific, the dining halls now have exclusively store bought hot sauce. The leaders of the garden have decided that to ensure their cornucopias never run dry again, they will be implementing the use of MiracleGro and a guy named Jebediah with a chin beard (pictured below) to stand out there and watch over the land.