‘Tis the season for good company, great food, and letting someone else take care of it for you!
Pangaea is family. We have always said it because it has always been true. From our employees who build us up in every way to our regulars who bring a little spark of joy to every day, we owe everything to our people. That’s why around this time of year we are...
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 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...