Faculty Work

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College of the Atlantic

COA faculty are published scholars, active artists, and engaged advocates. Our 35 faculty members include one Guggenheim and two Fulbright fellows. Since 2013, faculty members have published six books, written/directed/produced a feature-length film, and have authored or presented dozens of peer-reviewed articles, conference presentations, performances, and installations.

Nearly all COA faculty are engaged with sustainability research.

Stories from the Field

The French connection: The lost fruit and farmers of La Acadie

College of the Atlantic professor Todd Little-Siebold of the COA Maine Apple Lab digs deep into the question of how French settlers and missionaries shaped the apples we eat today in this video by the Wilson Museum. Read More

Forgotten fruit, forgotten farmers: North America’s earliest apple history

The fascinating origin story of apples is explored by College of the Atlantic professor Todd Little-Siebold of the COA Maine Apple Lab, speaking at the University of Idaho Heritage Orchard Conference.  Read More

One of North America’s oldest apple trees found on Maine island

A rare, historically significant French apple tree discovered on a Verona Island farm by College of the Atlantic professor Todd Little-Siebold and his COA Maine Apple Lab caught the attention of the Bangor Daily News. Read More
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Student Resources

Thorndike Library

Research expertise, specialized databases, and guidance for independent and collaborative projects across disciplines.

Registrar

Registration, course offerings, student forms, transcripts, and support as you design your program of study.

Writing Center

Focused help for brainstorming, drafting, revising, and refining papers, projects, proposals, and presentations.

Career Development

Internship planning and placement, resume and interview preparation, and connections to meaningful work.

Academic Support Services

Study skills, learning strategies, and accommodations designed around your strengths and challenges.

Meal menu

From curries to carnitas, savory tofu to Maine seafood, our dining hall celebrates flavor, community, and responsible sourcing.

more student resources and info

Everything you’re looking for (we hope) in one central place.


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