Born in the tiny town of Lovell, Maine, ‘Becca’ arrived in Montana in 2006.

While working towards a B.S in Soil Science from MSU, she spent time working as a line cook for Montana Ale Works, working in the field for a certified organic market farm, and learning about pastured livestock by managing grazing operations at a grassfed beef and dairy ranch. Before returning to the high-paced atmosphere of restaurant life, she spent two years working in local food distribution for then local food hub Market Day Foods, and eventually Quality Food Distributing. She returned to Ale Works, having acquired plentiful sustainable food production knowledge, in the role of Ale Work’s first-ever Sustainability Coordinator.

While working full-time, Becca went back to MSU to gain her M.S. in Agriculture Education, and when not running shifts as a floor manager, works with our waitstaff, kitchen, and local partner ranches, farms, and purveyors to develop and expand MAW’s role in ecologically sound food production. “I believe that if we save the soil we can save the world!” To that end, Becca serves on the board of the local non-profit, Western Sustainability Exchange and is a steering committee member of Bozeman-based Open & Local