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Nicolas Lindholm '86 sets up his stand at the farmers market in Blue Hill, Maine. Lindholm grows organic produce on his Hackmatack Farm in nearby Penobscot.
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.
His Borealis Breads feature Maine-grown organic wheat
Top Maine restaurants are among customers for grass-fed beef from Cold Spring Ranch
Spelt Right's growing bakery business is based on an ancient grain
On Emma's Family Farm, the Hoads raise heirloom poultry and affordable, sustainable produce
Specializing in mesclun mix and wild blueberries, Hackmatack Farm is known for premium organic produce
On their 30-acre farm in Freeport, McCann and Adrian Cole aspire to food self-sufficiency
Brewmaster at Portland's Allagash, he helps craft a popular line of Belgian-style ales
From the bottom to the top: Norumbega Oyster cultivates the best the Damariscotta River has to offer
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