Successful students learn and apply the entrepreneurial processes. They have the opportunity to walk the highwire of starting an enterprise with a safety net.

Students ideate, research, iterate and revise their ventures. Just like in the real world, while every project does not come to fruition, future success often depends on understanding a process and improving on previous experiences. In the Hatchery our  process is one of considered action that yields insight, and innovation, as a result of research and action.

We see success as defined by one of the following outcomes:

  1. An enterprise or organization is founded and grows
  2. Student(s) adjust the plan or realize new opportunities because of the Hatchery experience
  3. Student(s) determine, after careful consideration and market testing, that the venture is not viable and abandon it

What makes us different than other incubators and accelerators

Aside from the above, there are several distinguishing features about the Hatchery:

  1. Work on a venture for academic credit
  2. Interdisciplinary class make-up with students from across the campus from the arts to the sciences
  3. We believe innovation happens at the crossroads and that a mix of for profit, nonprofit ventures across industries and sizes benefits everyone

Where are they now?

Community & International Development
  • Surya Karki raised $3 million to build schools in Nepal and continues to grow and expand the Diyalo Foundation. He is a Schwarzman Scholar and continues working on projects in renewable energy, cooperative tea farming and education.  
Arts & Creative Economy

  • Luke Madden has established an independent film company.

  • Robin Owings continues to pursue her art and spent time in Japan studying her other passion, aikido.

Food Systems

  • Matthew Doyle Olsen leveraged work establishing MDO consulting into a job helping expand organic purchasing standards to include community dimensions for a major national retailers. working with Whole Foods on supplier standards

  • Juan Olmeda established La Coyotera, an organic agave, goat meat and goat cheese farm using heritage-based agricultural practices.

Renewable Energy

  • Nick Harris founded Gourmet Butanol and is pursuing a PhD in Molecular Biology at Berkley. He continues to develop his process and consults at a biofuel facility in Colorado.

  • Lisa Bjerke received a Watson fellowship to study composting practices around the world and is working to bring zero waste practices to COA and other organizations. Alex Pine is pursuing a career in biofuel.

  • Jake Weisberg is working in renewable energy as a Community Energy Associate at the Island Institute.

Sustainable Business

  • Jordan Motzkin, a 2010 graduate of the College of the Atlantic, walks through New York City's produce market at Hunts Point. His company, developed with help from the college, uses warehouse space near such markets to grow lettuce hydroponically.Jordan Motzkin founded Big Box Farms and is seeking patents for disruptive tech for urban agricultural system. He has given talks at Columbia, Lucid NYC and alongside CEOs of major US and Japanese companies at the US/Japan business council on his work. Jordan has also founded Pitch Works and consults with venture capitalists, private equity groups and early stage entrepreneurs on fundraising.

  • Jose and Alan sold their bike taxi service and went on to careers in international development and education.

Advocacy
  • Nathan Thanki grew and formalized Earth in Brackets. They have given the youth statement at numerous UN climate negotiations and continue to receive international media attention for their activities.