{"id":161923,"date":"2024-04-11T17:45:20","date_gmt":"2024-04-11T21:45:20","guid":{"rendered":"https:\/\/www.bates.edu\/news\/?p=161923"},"modified":"2025-03-03T14:43:32","modified_gmt":"2025-03-03T19:43:32","slug":"slideshow-hour-by-hour-in-commons-omelets-anyone","status":"publish","type":"post","link":"https:\/\/www.bates.edu\/news\/2024\/04\/11\/slideshow-hour-by-hour-in-commons-omelets-anyone\/","title":{"rendered":"Slideshow: Students, chefs, and breakfast in Commons (omelets, anyone?)"},"content":{"rendered":"\n

Just a few ticks past 4 a.m., when most Bates students are sleeping, unless powering through an all-nighter, Dining Services staff member Jane Herrick arrives at Commons to begin her day. <\/p>\n\n\n\n

We\u2019re dating ourselves with the old Dunkin\u2019 Donuts catch phrase, \u201cTime to make the donuts.\u201d But that\u2019s Herrick\u2019s life as head baker.<\/p>\n\n\n\n

Herrick is the first of a Dining Services team that will number 70 on Tuesday, March 12, 2024. From morning till night, they will serve 4,789 meals and provide a top-shelf, caring, and community-oriented dining experience focused on students. <\/p>\n\n\n\n

Christine Schwartz, Bates\u2019 indefatigable associate vice president for dining, conferences, and campus events, was away on March 12, but the operation of the building, kitchens, and dining room she entrusts to her crackerjack staff ran like a top.<\/p>\n\n\n\n

\"A
It’s not yet sunrise as Gamana Yarow, a member of the Dining Services sanitation crew, vacuums the Commons dining hall, making sure the soon-to-be crowded space is ready for another day of serving nearly 4,800 meals to the Bates campus community. (Phyllis Graber Jensen\/Bates College) <\/figcaption><\/figure>\n\n\n\n

As students and alumni can attest, Bates dining operation is seamlessly integrated into the entire Bates student experience. “The work we do is integral to the educational mission of the institution and the success of our students,” says Schwartz. “That’s what drives us: helping students succeed.”<\/p>\n\n\n\n

She and Cheryl Lacey, director of dining services, sweat the small stuff (such as sourcing sriracha sauce<\/a> when it became scarce) and bigger stuff, like recognizing the wide variety of dining traditions, cultures, and needs presented by today\u2019s Bates students, and supporting their own large team of workers.<\/p>\n\n\n\n

Some Commons workers are multigenerational Lewiston citizens with long French Canadian heritage. Some are new citizens from African and other nations. For about 28 percent of the entire Dining, Conferences, and Campus Events staff, English is a second (or third) language. <\/p>\n\n\n\n

They serve Bates students, and in turn the students serve them heaping helpings of appreciation and respect.<\/p>\n\n\n\n

In the hours and initial days after the Lewiston shootings of Oct. 25, 2023, Bates had to ensure that students had food in the midst of a shelter-in-place order. \u201cWe still came in, because the kids had to be fed,\u201d said Michael Staffenski, associate director of culinary and retail operations. <\/p>\n\n\n\n

Afterward, students made their appreciation clear and visible. \u201cThe whole wall at the Napkin Board was full of thank-yous,\u201d said Staffenski, referring to the cork board where Bates students offer feedback by writing comments on napkins that are pinned to the board.<\/p>\n\n\n\n

Here, in the first of two parts, we present a day in the life of Commons.<\/p>\n\n\n\n

4:04 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

The first to arrive at Commons is baker Jane Herrick, right around 4 a.m., when she gets to work preparing frozen dough and the ingredients needed to make dozens of pastries, rolls, and desserts. Herrick lives in Lewiston near campus; other staff live in Auburn, while others travel from surrounding towns like Sabattus, Turner, Minot, Greene, and Lisbon Falls. <\/p>\n\n\n\n

4:10 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Herrick has worked in Dining Services for 26 years \u2014 including for the last 18 as the baker. She takes immense pride in her work. <\/p>\n\n\n\n

While putting cinnamon rolls in a proofing box, she stops for a moment to show off the vegan frosting used on breakfast rolls. It was her creation, and it’s been a hit. \u201cThey call it ‘Jane’s Vegan Frosting,’\u201d she says with a smile.<\/p>\n\n\n\n

4:20 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Herrick is no nonsense as she explains the specific protocols for mixing ingredients, freezing the dough, and cutting baking sheets of goodies made the previous day. She moves quickly, and doesn\u2019t look up as she talks.<\/p>\n\n\n\n

4:53 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Gerry Villeneuve and Violet Bernard carry coffee and drinks to their work stations. Even at this early hour, smiles and camaraderie are everwhere.<\/p>\n\n\n\n

5:02 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Food vendors make deliveries through the course of each day. Some deliveries are small, like donuts from the Italian Bakery located downtown. <\/p>\n\n\n\n

The biggest delivery is the day\u2019s first, from NorthCenter food service. They deliver everything from cereal to tea, plus milk, chicken tenders, vegetables like cauliflower and broccoli florets, and products for the soft serve machine. That\u2019s upwards of 600 cases in all.<\/p>\n\n\n\n

5:12 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Ryan Blake, a member of the Dining Services sanitation team, puts down anti-fatigue kitchen mats behind all of the stations. And at the end of the day, a team member will remove and clean them for the next day.<\/p>\n\n\n\n

5:15 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Gerry Villeneuve works the Tomcat Sport heavy duty floor scrubber outside the Chu Dining Room, which is no small job, particularly during a Maine winter or the state’s famous mud season.<\/p>\n\n\n\n

5:22 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Ryan Blake stores his coat in one of the 52 lockers available for staff, many of them adorned with stickers celebrating equity and inclusion, vegan food, and Bates.<\/p>\n\n\n\n

5:24 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Michael Staffenski, the associate director of culinary and retail operations, stops for a moment after a meeting with a cook to share with a visitor what he\u2019s most proud of in Commons. <\/p>\n\n\n\n

The first pride point is the students. Second is the consistent great reviews from various professional organizations. \u201cWe\u2019re good at what we do. Yes, we\u2019re busy. But we have systems in place to manage the flow,\u201d Staffenski says.<\/p>\n\n\n\n

5: 31 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Violet Bernard has worked in Commons for 12 years at the bakery, in the serving counters, in catering, \u201cpretty much everywhere,\u201d she says. <\/p>\n\n\n\n

She\u2019s proud that some of her own recipes have been used, such as her baked pasta dish and her grandmother\u2019s Greek lentil soup, the Yai Yai’s Lentil Soup, a fan favorite because it is both vegan and gluten free.<\/p>\n\n\n\n

But Bernard\u2019s greatest joy at Bates is connecting with students, including student workers. She offers as proof a text from a former student from Ghana \u2014 Nerissa Brobbey \u201915 \u2014 who had a flair for dressing in stylish, hip outfits. Bernard looks up and shows off Brobbey\u2019s Facebook posts of her posing in fashionable dresses.<\/p>\n\n\n\n

\u201cIt\u2019s hard to see them graduate. I think of these kids as my kids,\u201d Bernard says. \u201cThey need comfort food. But I want them to eat healthy. It\u2019s a place for them to hang out together and keep their bellies full.\u201d<\/p>\n\n\n\n

5:29 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Josh Lajoie, a first cook in Dining Services, brings more than muscle power and culinary artistry to Commons each day.<\/p>\n\n\n\n

\u201cJosh has positive energy, is a team player, and has an incredible skill set. He\u2019s just so good at spreading love around,\u201d said Christine Schwartz. <\/p>\n\n\n\n

Lajoie said working in Commons is more than a job. What he loves best about the experience is \u201cthe feeling of belongingness and being a part of something you know well with others.\u201d<\/p>\n\n\n\n

5:37 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

From one tray or counter to the next, Herrick works patiently, carefully, and on any given day could be baking 80 to 300 muffins, around 14 loaves of banana bread, nearly 500 ginger-brandy cookies, and about 700 dinner rolls. There\u2019s also sheets of key lime cheesecake to cut up and wrap, danishes and cinnamon rolls to prepare \u2014 all of it made from scratch. <\/p>\n\n\n\n

Enter: Gerry Villeneuve, a veteran of 20 years, who works in sanitation. Villeneuve likes to joke around with the 5-foot-2 Herrick about how the short counters and kitchen carts were custom made for her (which is not true, but hearing Villeneuve say it in a booming laugh, it\u2019s easy to believe). <\/p>\n\n\n\n

\u201cWe are always moving here, but it\u2019s nice to stop and visit,\u201d Villeneuve says with another dose of laughter.<\/p>\n\n\n\n

6:25 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Part of Dining Service’s rigorous health-safety protocols is making certain that well before the first bite is taken in Commons, the staff has gathered samples of each food item in the event that testing is later required.<\/p>\n\n\n\n

6:40 a.m.<\/h5>\n\n\n
\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n<\/div>\n\n\n

Mohamud Osman used to work on a hospital maintenance staff cleaning windows, so he aims for perfection when he cleans the windows on the front and back doors of Commons.<\/p>\n\n\n\n

Osman helps the Bates crew in many ways: cleaning the floors, cleaning pots, cleaning the dishwasher, breaking it down and reassembling it, to name just a few. Osman waves to everyone in greeting and pitches in where he\u2019s needed. <\/p>\n\n\n\n

\u201cI like working in Commons, I like the people, I like my managers. They\u2019re good people. They always ask me what I need, and they ask so nicely. Whoever needs help here, I help them,\u201d he said.<\/p>\n\n\n\n

6:53 a.m.<\/h5>\n\n\n\n
\"Day
Theophil Syslo\/Bates College<\/figcaption><\/figure>\n\n\n\n

Osman vacuums the Fireside Lounge immediately before the students arrive for breakfast on omelet day, which always promises a happy rush of guests.<\/p>\n\n\n\n

7:00 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Dining Services staffer Linda Ritchie admits the first student diners to Commons breakfast.<\/p>\n\n\n\n

7:02 a.m.<\/h5>\n\n\n\n
\"chef
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

A student hands a cup with her selected omelet ingredients to cook Brad McArthur, “the Omelet Man.” Rather than pointing out ingredients for McArthur to place on their omelet, students now dish out their toppings themselves.<\/p>\n\n\n\n

7:08 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Tuesday is omelet day, which means that McArthur, a 28-year veteran, is a welcome sight to students.<\/p>\n\n\n\n

McArthur makes each omelet to order with whatever students want: cheese, bacon, spinach, peppers, onions \u2014 and extra hamburg for those who want it.<\/p>\n\n\n\n

7:15 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Bates sports teams often gather together during breakfast at Commons, such as the field hockey team above. At a window nearby, the rowing teams sat together and on this day had good news to report: Later in the day, at their boathouse on the Androscoggin River they would participate in the age-old rowing ritual of putting in the docks. <\/p>\n\n\n\n

\u201cIt marks the start of our season,\u201d said Quinn Gleason \u201826 of Wayland Mass.<\/p>\n\n\n\n

Gleason had finished an egg bowl. \u201cSpinach as a base, red onions, cheese, sometimes beans, then two eggs, and then any kind of protein I can find. Delicious!\u201d She has her eggs over-easy. \u201cAlways. The yolks kind of freak me out.\u201d<\/p>\n\n\n\n

7:32 a.m.<\/h5>\n\n\n\n
\"Day
Theophil Syslo\/Bates College<\/figcaption><\/figure>\n\n\n\n

Bobcats, the student kind and the frosted-glass kind, face a new morning in Commons.<\/p>\n\n\n\n

Having exited his room at Page Hall, Liam Friedlander \u201927 of Pittsburgh is walking along Lake Andrews toward Commons for breakfast before his 8 a.m. class. <\/p>\n\n\n\n

His routine of listening to music, a Spotify mix that has served up Taylor Swift at this moment, having been interrupted for the moment, Friedlander explains that he\u2019s coming off his first year as a varsity swimmer.<\/p>\n\n\n\n

Ordinarily, he\u2019d be up this early for a swim workout, then class. With the season over, he has a lot more time on his hands, which is taking some getting used to. \u201cIt feels weird,\u201d he says.<\/p>\n\n\n\n

After breakfast (eating \u201cwhatever\u201d), he\u2019ll head to his hydrogeology class with Professor of Earth and Climate Sciences Beverly Johnson. \u201cShe\u2019s great,\u201d he says.<\/p>\n\n\n\n

7:35 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Cameron Frary \u201824 making a waffle in classic-Bates style with all the trimmings: strawberries and syrup.<\/p>\n\n\n\n

7:47 a.m.<\/h5>\n\n\n\n
\"Day
Theophil Syslo\/Bates College<\/figcaption><\/figure>\n\n\n\n

Josh Lajoie, working with Brad McArthur at the omelet station, tosses cheese onto yet another omelet.<\/p>\n\n\n\n

Lorenzo Songsare-Shevy \u201927 of Uttenreuth, Germany, says his favorite omelet has \u201cvarious meats, spinach, and tomato,\u201d he says. \u201cI\u2019m Italian \u2014 I have to like tomato.\u201d<\/p>\n\n\n\n

He has never been an early-morning person. \u201cBut I\u2019m trying to change that now.\u201d He sees the benefits, at least when it comes to breakfast. \u201cThe lines are shorter now, and my friends are here. I\u2019m relaxed.\u201d <\/p>\n\n\n\n

Noa Hart \u201927 of Hastings on Hudson, N.Y., describes her wake-up times as \u201cairport times.\u201d She\u2019s a rower, and they get up very early for workouts. \u201cI woke up at 4:20,\u201d she says.<\/p>\n\n\n\n

\u201cTuesdays are my favorite day because of omelet day. I live for omelet day. My favorite part about the 5 a.m [workout] is that we get to be first for omelet day.\u201d<\/p>\n\n\n\n

7:52 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Marc Begin \u201927 of Jacksonville, Fla., talks with his teammates on the men\u2019s basketball team after breakfast. It\u2019s common in Commons to find members of Bobcat teams sitting together enjoying not only meals, but Bobcat camaraderie.<\/p>\n\n\n\n

7:59 a.m.<\/h5>\n\n\n\n
\"Day
Theophil Syslo\/Bates College<\/figcaption><\/figure>\n\n\n\n

An hour into breakfast, it\u2019s nearly as quiet as it was when the dining room opened at 7. The rush to eat before 8 a.m. classes has come and gone. Only a handful of people are left.<\/p>\n\n\n\n

Two are Pat Schoknecht (left), the college librarian and vice president for information and library services, and Leigh Weisenburger, dean of admission and vice president for enrollment and financial aid.<\/p>\n\n\n\n

They\u2019ve both been up for hours: Schoknecht because it\u2019s how she rolls. \u201cAlready been to the gym,\u201d she says. And Weisenburger because she\u2019s up early with her two young children, one of whom, a 6-year-old boy, hits the ground running each morning. \u201cVery early,\u201d she says.<\/p>\n\n\n\n

Nearby Schoknecht and Weisenburger is Jackson Quinn \u201924 of Falmouth, Maine, who was using the last few minutes of his breakfast to finish a reading for his 8 a.m. class in behavioral economics, taught by Sandra Goff, associate professor of economics, a short walk away in Bonney Science Center. <\/p>\n\n\n\n

On the table before him is the course textbook, A Course in Behavioral Economics<\/em>, and he was reading a chapter on intertemporal choice, which is how we make decisions that involve trade-offs between costs and benefits that occur at different points in time.<\/p>\n\n\n\n

We asked him how many pages he had. \u201cMaybe five more,\u201d he said, thumbing the pages. And with just seven minutes left before 8 a.m., that was a clue to wrap up our interview. (Postscript: Quinn finished his reading on time.)<\/p>\n\n\n\n

8:02 a.m.<\/h5>\n\n\n\n
\"Day
Theophil Syslo\/Bates College<\/figcaption><\/figure>\n\n\n\n

In this view from the upstairs Gorayeb Mezzanine about an hour after sunrise, the early morning sun illuminates parts of three Bates buildings, from left: Chase Hall, Carnegie Science Hall, and Ladd Library. <\/p>\n\n\n\n

In the foreground are the brick pillars of the Class of 1910 Gate, once where fans paid to enter Garcelon Field for football games and now the ceremonial entrance to the plaza that fronts Commons.<\/p>\n\n\n\n

8:54 a.m.<\/h5>\n\n\n\n
\"Day
Theophil Syslo\/Bates College<\/figcaption><\/figure>\n\n\n\n

Sometimes, the secret sauce is not in the ingredients.<\/p>\n\n\n\n

\u201cThe omelets that come at the end (of the shift) are the best, after you get the grill seasoned with other flavors from the vegetable juices, from the meat juices. It enhances the flavor,\u201d McArthur convides. \u201cIt\u2019s the same principle as a cast-iron cooking pan.\u201d<\/p>\n\n\n\n

9:06 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Upstairs during the monthly gathering of the Presidents Council, a group of staff members who direct college programs gather. Leana Am\u00e1ez, vice president for equity and inclusion, directs the discussion about bias in hiring practices. She has just asked who among attendees has had formal training in bias-free and inclusive hiring practices.<\/p>\n\n\n\n

9:26 a.m.<\/h5>\n\n\n\n
\"Day
Theophil Syslo\/Bates College<\/figcaption><\/figure>\n\n\n\n

Meanwhile, downstairs the flow in and out of Commons continues.<\/p>\n\n\n\n

\u201cThe line is tragic,\u201d says a good-natured Josh Ezerioha \u201927 of Bowie, Md., as he waits for the first of two omelets. He arrived in Commons after class at 10. \u201cI have just enough time to get here before my next class.\u201d<\/p>\n\n\n\n

The first-year football player never misses the omelet bar. Never. He waited 25 minutes for his first of two on March 12. But as a 200-pound linebacker at Bates, Ezerioha needs more than one.<\/p>\n\n\n\n

Xinchen Zhong \u201924 of Shanghai also never misses the omelet bar. She also likes the pho and food at the vegan bar, all of these choices, she says, are aimed at a healthy diet. <\/p>\n\n\n\n

\u201cI like the omelets because they’re mostly protein. It limits the carbohydrates,\u201d Zhong says.<\/p>\n\n\n\n

9:49 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

After attending the President\u2019s Council meeting upstairs, President Jenkins heads downstairs to the dining hall.<\/p>\n\n\n\n

\u201cThere\u2019s Garry. He\u2019s the chillest president ever,\u201d Ezerioha says. \u201cI had three presidents at the (prep) school I went to, and he is the most chill.\u201d <\/p>\n\n\n\n

As Jenkins moves around the beverage bar before heading to a morning meeting, he take his time and looks out at the dining room, where students talk with friends, cram for classes, or eat breakfast. In Commons, Jenkins rarely intrudes on these moments, but, instead in his body language and demeanor, he lets the students know: \u201cThey can chat with me, if they wish.\u201d<\/p>\n\n\n\n

Then he ticks off his favorites in Common: the tofu pad thai and the waffles. \u201cBut those are a treat,\u201d Jenkins adds. <\/p>\n\n\n\n

\u201cTo be honest when I first heard about the reputation of the food in Commons was, I thought, \u2018How great can it be? It\u2019s institutional.’ But it really is a reputation well-earned. It\u2019s something to be proud of and make an enormous difference for the college,\u201d Jenkins says.<\/p>\n\n\n\n

That, of course, is because much of the food in Commons is prepared by hand, even made from scratch and favorite family recipes shared by both the staff and students.<\/p>\n\n\n\n

10:10 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

Brown Cow yogurt, made by Stonyfield, has a high cream content and is made with maple syrup, which is a student favorite.<\/p>\n\n\n\n

Students are famous for creative concoctions, and one recent trend is mixing Brown Cow maple yogurt with cocoa powder, peanut butter, and honey!<\/p>\n\n\n\n

10:13 a.m.<\/h5>\n\n\n\n
\"A
Phyllis Graber Jensen\/Bates College<\/figcaption><\/figure>\n\n\n\n

If you want to get Bates students to light up, just have James Reese (standing right), longtime associate dean for international student programs, stop by a table in Commons at mealtime. <\/p>\n\n\n\n

The beloved dean is with Allison Brown (left), the associate director of Bates Counseling and Pyschological Services (left), and they’ve stopped to chat and share a laugh with Tamaki Hashiramoto \u201924 (seated left) of Tokyo and Britton Gorfain \u201925 of New York City.<\/p>\n\n\n\n

\n\n\n\n

Writing and reporting by Deirdre Stires, Jay Burns, and Hannah Kothari \u201826<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Hour by hour in dining Commons, featuring the staff who serve Bates students and, in turn, Bates students who serve them a heaping helping of appreciation and respect.<\/p>\n","protected":false},"author":148,"featured_media":161927,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_hide_ai_chatbot":false,"_ai_chatbot_style":"","associated_faculty":[],"_Page_Specific_Css":"","_bates_restrict_mod":false,"_table_of_contents_display":false,"_table_of_contents_location":"","_table_of_contents_disableSticky":false,"_is_featured":false,"footnotes":"","_bates_seo_meta_description":"","_bates_seo_block_robots":false,"_bates_seo_sharing_image_id":0,"_bates_seo_sharing_image_twitter_id":0,"_bates_seo_share_title":"","_bates_seo_canonical_overwrite":"","_bates_seo_twitter_template":""},"categories":[11012,11009],"tags":[11101,12382],"class_list":["post-161923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-student-life","category-the-college","tag-commons","tag-day-in-the-life"],"_links":{"self":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts\/161923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/users\/148"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/comments?post=161923"}],"version-history":[{"count":60,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts\/161923\/revisions"}],"predecessor-version":[{"id":165239,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts\/161923\/revisions\/165239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/media\/161927"}],"wp:attachment":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/media?parent=161923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/categories?post=161923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/tags?post=161923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}