![\"\"](\"https:\/\/www.bates.edu\/Images\/Bates_Magazine\/2008-fall\/Clark7274.jpg\")
Gabe Clark ’02, with his wife, Amanda Waterhouse Clark ’02, raise grass-fed beef on their farm in North New Portland, Maine.<\/p><\/div>\n
The links below go to pages\u00a0featuring text, photography, audio and video:<\/p>\n
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- Gabe Clark ’02 and Amanda Waterhouse Clark ’02<\/a>: Grass-fed beef at Cold Spring Ranch, in North New Portland<\/li>\n
- Nicolas Lindholm ’86<\/a>: Premium organic blueberries, vegetables at Hackmatack Farm, in Penobscot<\/li>\n
- Jason Perkins ’97<\/a>: Belgian-style craft ales at Allagash Brewing Co., in Portland<\/li>\n
- Steve Hoad ’72 and his daughter, Rose Hoad<\/a>: Sustainable produce and\u00a0heritage poultry at Emma’s Family Farm, in Windsor. Also,\u00a0see a\u00a0video story about Steve Hoad\u00a0’72<\/li>\n
- Beth George ’85 and\u00a0Tim Kane ’82<\/a>: Spelt bagels, pizza dough and focaccia at Spelt Right, in Yarmouth<\/li>\n
- Eric Peters ’86<\/a>: Cultivated oysters at Norumbega Oyster Inc., in Damariscotta<\/li>\n
- Kathleen McCann ’97<\/a>: Organic food to feed a family, in Freeport<\/li>\n
- Jim Amaral ’80<\/a>: Artisan breads at Borealis Breads, in Wells and Waldoboro<\/li>\n<\/ul>\n
\nAnd while every food decision is a life decision, the choices made by people whose livings depend on producing food take place on planes different from the ones we occupy.<\/p>\n
- Nicolas Lindholm ’86<\/a>: Premium organic blueberries, vegetables at Hackmatack Farm, in Penobscot<\/li>\n