Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In


Press Releases

Good To-Go Hires 5, Completes Facility Expansion to Keep Up with Demand

Get access to everything we publish when you sign up for Outside+.

{Kittery, ME}—Good To-Go, the dehydrated gourmet meal brand started by acclaimed chef Jennifer Scism and her husband/business partner David Koorits, has added 5 employees and completed a 3700 square foot expansion in order to increase capacity and keep up with demand from hungry adventurers. With the new building came larger dehydrators and kettles, more dishes to wash and more bags to fill. The brand has added cooks, dishwashers, packagers, shippers, and a sales manager.


The new addition to Good To-Go’s Kittery, ME headquarters gives the company critical space and equipment to increase production, the ability to hire more Mainers, and the capacity to work on more recipes. During the first full month in the new building, meal production increased by 43%, running just one shift a day versus the three the brand had previously been running. With sales increasing 600% from 2014 to 2015 and another 400% increase forecasted for 2016, the expansion definitely comes at a key time for the brand.

“The expansion of our production facility and the additional staff was critical for us to address growth in a timely manner,” said David Koorits, co-founder of Good To-Go. “The space is working out better than expected and Jen and I are really proud of the team we have in place—they make everything possible and got us up and running in the new facility quickly and smoothly.” 


Tanner Jacques – Dryer Cook
Tanner was raised in the food industry managing the kitchen for his family’s resort on Lake Sunapee in NH.He has returned to the food world after realizing that sitting behind a desk in a suit and tie, selling software, was not for him.When he’s not at Good To-Go, Tanner can be found kayaking, hiking or enjoying Maine’s all-too-short summer sun.

Joel Papa – Kettle Cook
After spending 12 years working directly with customers in the food industry, Joel wanted to take a step back and focus purely on making the best food possible.He enjoys being the first to work early in the morning firing up the kettles. In his free time, Joel breaks from playing video games by getting out and skate boarding. 

Bethany Boucher – Packaging
Beth comes to Good To-Go with a combined love for cooking and the outdoors. She has worked for an artisan handcrafted cracker company, and as a new Mainer, enjoys traveling, running and exploring all Maine has to offer with her family.

Eric Paul – Sales Manager
Eric started his career working the floor of an outdoor shop and has managed a retail store as well as an independent rock climbing gym. With this combined skill set, as well as his passion for the outdoors, he will provide dealer service and support to Good To-Go’s retail partners. Eric is an avid surfer, climber, cyclist, skier and understands how heathy meals on the go can be a game changer.

Christian LaPage – Shipping Manager
With a Master’s in Global Logistics and experience managing international shipping accounts for small businesses, Christian has been a key asset for Good To-Go as the brand takes the next steps in growth. Christian has a deep love for the outdoors, which include skiing and fly fishing.

Izie Marenghi was also promoted to Production Supervisor. She has worked with the brand for the past 1 1/2 years as a dryer cook and naturally evolved into the supervisor roll through her passion, energy and natural ability to lead.

It’s no surprise that Good To-Go is creating such a buzz among on-the-go eaters who want healthy, delicious meals created to fuel their adventures. Jennifer Scism has been a chef for over 14 years, running an award-winning restaurant with her business partner, Chef Anita Lo, In New York’s Greenwich Village, and even beating Mario Batali on Iron Chef with Lo. Chef Jennifer has traveled the world (over 20 countries) to learn local recipes and favorite dishes and brings those flavors and clean ingredients to her dehydrated gourmet meals. In each Good To-Go meal, you’ll find pronounceable, recognizable ingredients prepared to fuel backcountry pursuits.

Good To-Go is sold in over 400 stores nationwide. More information can be found at For sales inquiries, please contact Eric Paul, or 207.451.9060. For media inquiries, Kate Ketschek, or 603.828.1050.