Alumni who produce food in Maine
For some Bates alums, contemplating food is a career choice. There are restaurateurs like Deborah Hansen ’86, chef-owner at Taberna de Haro in Brookline, Mass.
There are conceptualizers like Susan Reid ’79, a cookbook writer and baking instructor for King Arthur Flour, and Dorothy Donovan Lagg ’82, a senior scientist for a major food manufacturer.Andrew Knowlton ’97 is the restaurant editor at Bon Appetit magazine. Mark Winne ’72 and Alan Hunt ’03 are food-justice activists.
Then there are the Batesies who contemplate food at a fundamental level: They grow it, brew it, bake it. Meet 10 who choose to do so right here in Maine.