The Clarks are committed to conserving the natural and agricultural heritage of the land, helping to create a robust local economy, and supplying high quality grass fed beef and pastured pork to the communities of Maine.
Prior to purchasing the Ranch in 2005, Gabe Clark attended Bates College and went on to graduate from the University of California, Berkeley with a degree in Agricultural Economics. He also holds a Masters degree in Animal Science from the University of Maine, Orono. After college, Gabe operated a hay and cattle ranch in California for three years. As his experience and knowledge developed, he came to understand the business of raising beef and decided to start his own ranch with the goal of providing natural and healthy meat that is locally sourced, raised and finished. Since 2005, he has been constantly learning how he can work with the land at Cold Spring Ranch to produce high quality grass fed and finished beef. In the meantime, Gabe has become an active member of several boards and committees related to the agricultural communities of Maine and New England and is committed to supporting and expanding local agriculture.
Molly fell for both Gabe and the Ranch and joined him on his adventure in 2010. She has a degree in Environmental Science from Colby College and a Masters in both Natural Resources and Nursing from the University of Vermont. Her experiences vary from working on a cattle ranch in Colorado that combines environmental conservation with agricultural production to advocacy work to address childhood food insecurity in Maine. Molly's range of experiences help shape her perspective on the deep connections between food, the environment, agriculture and health.