{"id":453,"date":"2010-06-29T19:12:45","date_gmt":"2010-06-29T19:12:45","guid":{"rendered":"http:\/\/hub-dev.bates.edu\/food\/alumni\/gabe-clark-02-and-amanda-waterhouse-clark-02-top-maine-restaurants-are-among-customers-for-grass-fed-beef-from-cold-spring-ranch\/"},"modified":"2016-11-14T16:25:18","modified_gmt":"2016-11-14T21:25:18","slug":"grass-fed-beef","status":"publish","type":"page","link":"https:\/\/www.bates.edu\/food\/alumni\/grass-fed-beef\/","title":{"rendered":"Grass-fed beef: Gabe Clark ’02"},"content":{"rendered":"
\"Gabe<\/a>

Gabe Clark ’02 owns Cold Spring Ranch in New Portland, Maine. (Phyllis Graber Jensen\/Bates College)<\/p><\/div>\n

At Cold Spring Ranch<\/a>, Gabe Clark produces grass-fed beef with a minimum of stress on the animals and maximum attention to their innate nutritional and environmental needs.<\/p>\n

For discerning Maine customers \u2014 including Bates and such nationally known restaurants as Portland\u2019s Fore Street<\/a> \u2014 Clark’s beef defines \u201cgood food\u201d: healthier than industrial beef, locally sourced, sustainably produced, and delicious. Clark buy local yearlings and grazes them for up to 12 months on 100 acres of meticulously tended pastureland.<\/p>\n

These are methods not just sustainable but restorative, bringing critters like geese and turkeys back to the farm, Gabe notes. \u201cAs the fields are more productive for the livestock, they\u2019ve been more productive for the wildlife\u201d as well.<\/p>\n

Multimedia<\/strong><\/h3>\n