Because the school is so small, dining gets to know taste preferences quickly and can accommodate any individual diet needs on a case-by-case basis.

A very diverse student body with a keen interest in ecological issues means an openness to both new culinary experiences and the requirements of sustainability, such as the use of seasonal ingredients and serving of seasonal dishes.

Campus dining at CoA operates two locations: the main Blair Dining Hall (pictured) and the Sea Urchin Café retail outlet, which only serves lunch. Both operate only during the week.

College of the Atlantic’s Peggy Rockefeller Farms operation raises grass-based beef and lamb and certified organic pastured poultry, as well as a mixture of certified organic fruits, berries, vegetables and mushrooms.

In addition to providing locally and sustainably raised meat and produce to COA, Beech Hill Farm operates a seasonal farm stand, offers a CSA program, sells to local markets and restaurants and provides access to food insecure residents of Mount Desert Island through the student-run Share the Harvest program.

College of the Atlantic’s farms are managed by David Levinson (l.) and Anna Davis (c.), shown here with one of the work-study students who assist in farm activities.