OVERLAND JOURNAL FALL 201952
T
he story of Good To-Go warms
theheart;thebusinesswasstarted
byJenniferScism,whoalsoservesashead
chefforthedehydratedrecipes.Herrésumé
includesrunninga NewYorkTimesfour-
starrestaurantandbeinga graduateofthe
French Culinary Institute in Manhattan.
She traveledtheworld fora year,visiting
over 20 countries and discovering foods
that would influence her future creations.
In 2005,she won theIron Chef(as part
of thefirst all-women team),andin 2008
wasawardedtheGoldenForkAward.She
now runsGoodTo-Gowithherhusband,
cofounder David Koorits, and they have
focused entirelyonmakinghealthy,great-
tastingmealsforadventurers.
Preparationis straightforwardandcalls
for2.5cups ofboiling water.Thecoconut
milk powder package is added, and then
everything stirred thoroughly.Fromthere,
somepatienceis required,astheThaiCur-
ryhas thelongestrehydratingtimeofthe
test,a reflectionofthelackofadditivesand
that all of the contents are dehydrated, notPROS
Highestevaluatortasterating
Caloriedense
Zeropreservativesor artificialadditives
“Yes!It actuallylooks,smells,and tastes
likerealfood,likeI gotit froma Thai
restaurant.It’s spicy,as curryshould be—
tasteslike more.” -StephanieCONS
Longcooktime (20 minutes)
Highsodium
Low protein
“It couldbe improvedby cookingon the
stoveratherthanin the bag because of
the time it took.” -Sarahfreeze-dried.Thequality andflavorofthe
entrée can best be described as delicious,
andwonourtestforoverallflavor,withev -
eryonefinishingtheirsample.I evenatethe
leftoverbagthenextday,andseveralevalu-
atorssaidtheywouldeatthemealat home.
770 CALORIES| 20G PROTEIN| $13, TWO
SERVINGS/$7, ONE SERVING | GOODTO-GO.COMBAM! This tastes so good.GOOD TO-GO | THAI CURRY