freshman fifteen

From the New York Times:

Bowdoin College, with 1,800 students and a postcard-perfect northern New England campus, projects a rather sedate image. But in Thorne hall on a Thursday, Friday or Saturday at midnight, hundreds of students socialize and eat in an airy, open space with music thumping.

This is Super Snack, a selection of fresh fruit and vegetables, grilled cheese sandwiches, and other simple foods, one innovation the college has made in response to student input.

“They love food,” said Mary Lou Kennedy, Bowdoin’s dining director. “They love the community of food. They were Slow Food 10 years before it became a movement. At dinner, they come and stay for an hour and a half.”