Since Pangaea opened 12 years ago, Martin Kouprie has cultivated relationships with farmers, foragers, cheese makers, and other artisans to ensure that he has the best local and imported ingredients for his recipes. Although a few recipes such as the Wild Mushroom Risotto and Grilled Calamari with Brown Butter are always available at Pangaea, most of the menu changes seasonally, since the availability of the best-quality ingredients needed in those recipes is not constant "Pangaea" features editorial spreads and photos that show how local ingredients are produced or procured and how imported ingredients arrive and are stored and prepared. Pictures of Pangaea farmers, foragers, and artisan suppliers with Martin Kouprie and other Pangaea staffers are also included in the ingredient sections to emphasize the important role these contributors play in making Pangaea a delicious destination.