Staff
Lisa Beneman, Organic Garden Supervisor
Lisa Beneman has been farming professionally ever since she graduated from Whitman College. Originally from Maine, she spent a few years pursing farm apprentice opportunities in Italy and the Pacific Northwest before returning home to Maine in 2015 to farm full time. Lisa has tried her hand at many aspects of farming; vegetable production, sustainable forestry, dairy, and meat production, but consistently returns to growing vegetables as her absolute favorite! All things food are central to Lisa’s life - growing it, cooking it, eating it, and thinking and talking about it. When she is not farming Lisa loves to downhill ski, go on canoe trips, carve wooden spoons, and bake. Lisa looks forward to building community with you at the Bowdoin Organic Garden!
Lisa Beneman has been farming professionally ever since she graduated from Whitman College. Originally from Maine, she spent a few years pursing farm apprentice opportunities in Italy and the Pacific Northwest before returning home to Maine in 2015 to farm full time. Lisa has tried her hand at many aspects of farming; vegetable production, sustainable forestry, dairy, and meat production, but consistently returns to growing vegetables as her absolute favorite! All things food are central to Lisa’s life - growing it, cooking it, eating it, and thinking and talking about it. When she is not farming Lisa loves to downhill ski, go on canoe trips, carve wooden spoons, and bake. Lisa looks forward to building community with you at the Bowdoin Organic Garden!
Dining Service
As well as providing wages for the Garden Manager, Assistant, and Student Interns, Dining Service provides oversight for the program and sends volunteers out frequently. Our chefs also work in the gardens, taking all those wonderful products and infusing them into our menus.
As well as providing wages for the Garden Manager, Assistant, and Student Interns, Dining Service provides oversight for the program and sends volunteers out frequently. Our chefs also work in the gardens, taking all those wonderful products and infusing them into our menus.