Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100from top: courtesy photo, DAN SAKURA; national parks conservation association 36 p o r t l a n d monthly magazine From culinary arts to conservation, Lucas St. Clair stalks the Quimby family legacy while blazing his own path. F or Lucas St. Clair, 38, initiation into the family business began ear- ly. “I was about six when my moth- er [Roxanne Quimby] started Burt’s Bees in 1984. I grew up hand-rolling candles and making lotions,” he says. St. Clair contin- ued to help with the burgeoning Burt’s Bees brand throughout his school years until the business began to really take off in the early 2000s. The sudden upturn in the family’s fi- nancial fortunes was at odds with the then- high schooler’s upbringing, growing up in a hand-built cabin in Dover-Foxcroft. “My parents were real back-to-the-land types. They had a combined income of abut $4,000 a year. My sister [his twin Hannah] and I became aware of our mother’s grow- ing success, but our own lives didn’t change dramatically. By that point, I was already on my own path.” St. Clair’s trajectory has included over 10 years in the culinary arts and wine world. “I started working in restaurants in my teens. I moved to London to study at Le Cordon Bleu Cooking School, followed by jobs at Eleven Madison Park in New York and at Wild Ginger in Seattle. While I was out West, I studied and sat for my sommeli- er exams with the Court of Master Somme- liers in 2009.” How does one make the leap from master sommelier to executive director of the fam- ily land conservation trust, Elliotsville Plan- tation, Inc.? “I moved back to Maine in 2011, when the Katahdin Woods project was gaining mo- mentum. At some point, I realized that be- ing a sommelier wasn’t really doing good in the world. The Elliotsville Plantation needed a campaign manager, so I asked my mother if I could take the job. I’m under no illusion that I’d have [landed the job] had she posted the position online. I had no background in campaign management or public land policy. I just felt I could make a positive impact.” Roxanne Quimby had begun buying up parcels of the land in the Katahdin region from 1998, eventually amassing an estate of over 150,000 acres. The land trust was formed to manage this expanse of forest- land east of Baxter State Park and ultimate- ly transform it into a National Park. Over the years, these efforts have sparked a bit- ter and highly publicized dispute between 6. Katahdin Woods The Keeper of