Kathleen Krukowski Gooding
Bridgeton, ME
Kate Gooding was raised between Enfield, Connecticut and Jackman, Maine. Working and running restaurants, catering events and private parties, she put herself through college. A self-trained chef, Kate hostesses annual Solstice Parties, creating culinary adventures for friends on the longest night of the year. She holds an ABA from the University of Southern Maine and a BA in Communications and Marketing from Northeastern University. She has worked as a project consultant for several companies over the course of the last twenty years.
Between writing cookbooks, Kate holds wild game cooking demonstrates from Maine-inspired dishes from Milwaukee, WI, to Perry, Maine. She has appeared on Portland, Maine’s WCSH-TV show 207 for an “In the Kitchen” feature with Rob Caldwell, Lee Nelson and Sharon Rose, as well as the Travel Channel’s “Bizarre Foods with Andrew Zimmern,” a Boston show “how2heroes.com”, which is a video site specializing in cooking and food-related how-to videos, as well as George Smith’s Wildfire and many radio shows. She was also a food columnist for Dancing Spoon, an online food magazine, for two years.
In 2010, Kate founded non-profit Youth Entrepreneurship Adventures where her most recent grass roots curriculum is called Build A Biz. This free online program for Maine youth ages 5-18 provides them with materials, video, and an option to compete on television to show off their great business ideas and products before the statewide event each May.
Kate lives with her husband Don, who runs MCED. She divides her time between her ambitious husband, and their two rescue cats, Edgar and MoeJo. She also participates in Maine events benefitting and supporting local farmers, fair trade, and food and wine. Kate still manages time for fishing, kayaking, x-country skiing, snowshoeing, hiking, dancing, friends and family, travel and a good book.
In addition to Black Fly Stew: Wild Maine Recipes, Simple Gourmet Lamb with Side Dishes and Wine Pairings, 50 Ways to Eat a Beaver and Free-Range Fish & Lobster, Kate has also written two specialty cookbooks for private companies.
