{"id":6,"date":"2010-06-17T18:45:43","date_gmt":"2010-06-17T18:45:43","guid":{"rendered":"http:\/\/hub-dev.bates.edu\/food\/?page_id=4"},"modified":"2017-10-05T13:37:39","modified_gmt":"2017-10-05T17:37:39","slug":"alumni","status":"publish","type":"page","link":"https:\/\/www.bates.edu\/food\/alumni\/","title":{"rendered":"Alumni"},"content":{"rendered":"

Alumni who produce food in Maine<\/h3>\n
\"Gabe<\/a>

Gabe Clark ’02 poses with his beef cattle on Cold Spring Ranch in New Portland, Maine, in 2008. (Phyllis Graber Jensen\/Bates College)<\/p><\/div>\n

For some Bates alums, contemplating food is a career choice.<\/p>\n

There are restaurateurs like Deborah Hansen ’86, chef-owner at\u00a0Taberna de Haro<\/a> in Brookline, Mass., or Andrew Taylor \u201903, the award-winning chef and co-owner<\/a> of three Portland, Maine, or Elise Kornack ’09, the acclaimed chef and co-owner<\/a> of Michelin-starred Take Root.<\/p>\n

There are conceptualizers like\u00a0Susan Reid ’79<\/a>,\u00a0a cookbook writer and baking instructor for King Arthur Flour, and Dorothy Donovan Lagg ’82, a senior scientist for a major food manufacturer. Andrew Knowlton<\/a> ’97 is the deputy editor at\u00a0Bon Appetit<\/em> magazine. Mark Winne ’72<\/a> and Alan Hunt ’03 <\/a>are food-justice activists.<\/p>\n

Then there are alumni here in Maine who contemplate food at a fundamental level: They grow it, brew it, bake it.<\/p>\n