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., or Andrew Taylor ’03, the award-winning chef and co-owner of three Portland, Maine, or Elise Kornack ’09, the acclaimed chef and co-owner of Michelin-starred Take Root.
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 deputy editor at Bon Appetit magazine. Mark Winne ’72 and Alan Hunt ’03 are food-justice activists.
Then there are alumni here in Maine who contemplate food at a fundamental level: They grow it, brew it, bake it.
- Allagash ales: Jason Perkins ’97
- Ancient grain: Beth George ’85 and Time Kane ’85
- Grass-fed beef: Gabe Clark ’02
- Norumbega Oyster: Eric Peters ’87
- Organic blueberries: Nick Lindholm ’86
- Organic wheat: Jim Amaral ’80
- Sustainable produce: Steve Hoad ’72
And there’s more.
Rick Kersbergen ’78 is an expert in organic dairy operations as a University of Maine extension professor.
Matt Moretti ’06 is owner of Bangs Island Mussels, cultivated in Casco Bay.
Kevin Raye ’83 and his wife, Karen Raye own Raye’s Mustard, Eastport, Maine, which dates to 1903.
And Steve Kingston ’88 is owner of the legendary Clam Shack in Kennebunkport.
Outside Maine, three young alumni, Tyler Mosher ’11 and brothers Matt ’08 and Ross Brockman ’11, are behind the hard-cider startup Downeast Cider.