Megan Held: From the CDC to the CIA (no not that one…)

Megan Held: From the CDC to the CIA (no not that one…)

Pangaea: Tell us who you are and where you’re from. Megan Held: Megan Held, and I’m from Pownal VT P: How did you end up working at Pangaea? MH: I started working at Pangaea when I was a senior in high school through [an internship with] the CDC (the Career...
Nancy Koziol: Falling into, and in love with, wine.

Nancy Koziol: Falling into, and in love with, wine.

Nancy is a freelance writer, with a broad range of knowledge of the wine world. She writes restaurant reviews for Sante Magazine and recently published a how-to book on making mead. Nancy has held several wine tasting dinners at Pangaea and previously ran the...
Eric Parmelee: from dishwasher to Chef-de-cuisine: A Swan Song.

Eric Parmelee: from dishwasher to Chef-de-cuisine: A Swan Song.

Eric Parmelee is the Chef-de-cuisine at Pangaea. He has a passion for creating delicious and unique specials and we have watched him thrive and rise over the years in the kitchen and now we watch him fly out on his own to follow his dreams. Pangaea: Tell us who you...