Stories about "Innovation"
Sediment at Seawall Beach

Saturday, November 1, 2008 4:07 pm

At the Bates-Morse Mountain Conservation Area in September, Emily Chandler '09 of North Yarmouth, Maine (above), with Dana Oster ’09 of Mercer Island, Wash., and Professor of Geology Mike Retelle, surveys Seawall Beach to monitor the transport and erosion of beach sediment.

Wake Up Call

Saturday, November 1, 2008 3:06 pm

A chain of such experiential moments — the solo fast being just one of the more salient examples — stretched from one end of Short Term to the other. As far as I knew, nothing quite like "Wake Up!" had ever been tried at Bates before. It was a hybrid that wedded rigorous academic inquiry with direct, personal, unmediated experiential learning.

What's the Dam Point?

Saturday, November 1, 2008 11:46 am

Shortly after a press release announced Lynne Lewis' scholarly article on dam removal, the Bates environmental economist learned where her academic research really hits home.

Feeding the Bobcat

Saturday, November 1, 2008 9:24 am

Sylvan Ellefson '09 and his Nordic teammates trust the Bates food chain.

Cornfield as Classroom

Saturday, November 1, 2008 9:20 am

Food-oriented community projects provide more than physical nourishment.

Keeping Pace with the Earth

Saturday, November 1, 2008 8:58 am

Anna Skarstad ’11 wants to be a farmer, but she’s not willing to hoe that row until she understands why.

Bates to screen student-made documentaries on local food production

Tuesday, October 28, 2008 4:00 am

Bates will screen For the Love of Small Scale and Fowl Play, documentaries made by Bates students about Maine food producers.

Alum to attempt to ski to the North Pole

Thursday, October 16, 2008 10:51 am

In March of 2009, Tyler Fish '96 and John Huston will attempt to become the first Americans to ski unsupported to the North Pole.

UChicago professor celebrates Darwin at Bates

Wednesday, October 8, 2008 9:00 pm

"What advice would you give to Maine students interested in science?"

In the media: Food for thought

Friday, October 3, 2008 12:00 pm

Thanks to an anonymous $2.5 million gift, Bates College is refocusing its food-services mission on 'nourishing body and mind' and serving more organic and locally grown fare in the dining hall.

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