Podcasts about apizza

Nurse turned food influencer Dakota, better known as "The APizza Guy" joins the show today! From learning to never call a cheesesteak a "Philly cheesesteak" when visiting Philadelphia to getting refused service at a restaurant over his honest reviews, he tells it all in this week's episode of the Shootin' The Que podcast!0:00 - Start0:14 - Dakota "The APizza Guy"1:15 - Pizza Reviews In Boston2:15 - First Review Back In Oxford4:20 - Plans To Make Own Pizza?6:25 - Branching Off From Pizza12:25 - Oxford,MS Is A Vibe14:25 - Pennsylvania Food18:25 - Best Cheesesteak In Philadelphia20:25 - From Orland To Nashville24:05 - Getting Push-Back On Reviews31:55 - Staying On Top Of Social Media33:20 - Do You Give Second Chances36:55 - The Best & Worst Pizza Chains40:25 - Good Steak In MS48:15 - Advice For People Wanting To Get Started52:35 - When Fans Defend You55:15 - The Amish Market56:25 - Next Big GoalJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesHeath Riles, pitmaster• 75x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections

McDonald's had been teasing the return of its chicken Snack Wraps on social media, but Popeyes beat them to the punch with the launch of similar wraps of their own. That was the big menu news this week that was discussed by hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality.Bret disdained the term “chicken wars” to describe the scenario: It's the sale of food to customers, which in no way resembles the horrors of war. Nonetheless, people do enjoy referring to the situation that wy, so there you have it.In other food news, several chains rolled out cookies this week, including a new lemon cookie from Jimmy John's, chocolate chip cookies enrobing Reese's Peanut Butter Cups and Oreos from Great American Cookies and an Espresso Martini-inspired cookie at Chip City Cookies that was only available for the June 6-7 weekend. There were also several beverage introductions of note, particularly Starbucks' new Iced Horchata Oatmilk Shaken Espresso.Then the co-hosts discussed the trend of pizza regionalization, particularly Connecticut's push to attract New Yorkers to the suburbs to try that state's coal-fired pies. That led them to Pat's interview with Bret Lunsford, executive chef and culinary director of Sally's Apizza, a small chain based in Connecticut, who has expanded the menu with creative pizza toppings, salads, and more. Give a listen.

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Fan Mail Me BrrrruuuuunnndenEver attempted to record a podcast at a pizza joint and ended up with a story more memorable than the pizza itself? That's precisely how we kicked off our one-year anniversary celebration of "Sockeytome." As we recount our technologically challenged attempt at Sally's Apizza in New Haven, you'll laugh along with us at the fictional firing of our tech adviser, Greg, and relive some of the podcast's most memorable moments—from personal adventures in colonoscopy land to narrowly avoiding runaway trailer chaos. Our international audience continues to grow, with listeners from Taiwan, Hong Kong, and Germany, proving that laughter truly knows no borders.Shifting gears, we bravely step into the world of video podcasting, leaving our "faces made for radio" exposed to the world. Through humorous banter about our mutual friend Greg—who just can't seem to catch a break—we confront the challenges and excitement of this new medium. As we share our grooming tips and anxiously anticipate listener feedback, we reflect on the evolution from audio-only days and the changing landscape of podcasts.Of course, no celebration is complete without pizza talk! We fondly remember mix-ups with our beloved Greg and Craig, and laugh about Sammy J's boyfriend mistakenly being called Jason instead of James. We shout out to loyal listeners like Sammy J and Uncle Dan, while passionately debating our favorite local pizza spots like Sally's, Pepe's, and Modern. With plans for future pizza pilgrimages, we eagerly look forward to another year of culinary escapades and podcasting fun.Support the showCome back every Tuesday for a new episode each week. You won't be dissappointed, I'll tell you that for free. Subscribe and like us over at sockeytome.com as we begin the best part of our journey into podcasting yet, interacting with all of you. Give us your email as we begin to have more promotions and contests along with my personal favorite, trivia. Thanks everyone and as always, be good.

Get ready for an epic  slice of pizza heaven on the latest episode of The Food Court! We're bringing you an exclusive behind-the-scenes look at Dave Portnoy's One Bite Pizza Festival from Randall's Island, New York. On Saturday, September 14, 2024, over 35 of the world's greatest pizzerias, including Lucali, Sally's Apizza, Di Fara, Frank Pepe Pizzeria, and more, showcased their delicious pies in a day filled with pizza greatness. From NYC's finest to Neapolitan, Sicilian, New Haven, and Grandma slices, this festival was a must for food lovers.Join us as we chat with Kevin from Frank Pepe's Pizza, Tommy Smokes from Barstool Sports, and even Frank the Tank, who shares his Super Bowl predictions. And, of course, we end on a high note with the El Presidente himself, Dave Portnoy.This episode is jam-packed with  pizza talk, sports takes, and festival highlights. If you missed the festival, no worries—mark your calendars for next year, because we'll be back in 2025. Tune in for all the cheesy goodness! 

Nathan Grube, Travelers Championship executive director, was on with Chaz and AJ this morning from the golf course, to explain why the tournament is starting earlier today. (0:00) Comedian Dom Fig was in studio to comment on the continued rivalry (or shared hatred) of drivers and cyclists. Plus, some really scary stories of accidents involving cyclists from the Tribe. (8:23) Celebrating 90 years of pizza excellence, Zuppardi's was in the house this morning. Jim and his mother, Lori brought in a few pizzas and talked about the family history of the Zuppardi's. (27:02) Filling in for a vacationing Boss Keith, comedian Vic DiBitetto was on to share the Top 5 things that make him mad. (40:29)

In this episode, Alex sits down with Griffin Baker Pizza Maker, master of social media marketing, who has built a strong following online and has taken things offline in the LA pizza scene to work at two of the most renowned pizzerias in Los Angeles – Ozzy's Apizza and Secret Pizza LA.   Griffin shares his journey from crafting pizzas on his patio using a baking steel to today. He delves into how his background in pharmaceutical marketing has influenced his approach to building a strong and engaged following on Instagram.   Throughout the episode, Griffin's humble, hardworking, and genuine nature is so apparent as he talks through navigating the challenges and triumphs of entering the pizza industry while weighing his options for what the future holds. https://www.instagram.com/griffinbakerpizzamaker/   This Episode's Sponsors→

Phil the Producer is back from paternity leave, and Chaz and his wife, Jennifer talked about the underwhelming Billy Joel "guest star" at his recent concert. (0:00) Connecticut is gripped in a scandal, "tree-gate." Governor Ned Lamont is at the center of this one, though Chaz is more fired up about the Amtrak food map. (9:52) Dumb Ass News - A home was terrorized in Montana by a woodpecker, that would not stop hitting the doorbell button. (25:21) AJ strapped rubber chickens to his feet and tried to walk around the studio without being whipped by a belt in this week's Stunt or Stupid. (31:51) The city of New Haven has a new, official historian. Michael Morand was on the phone with Chaz and AJ to talk about New Haven, Yale, and completely dodge all questions on Skull and Bones. (37:51)

Ethan, Lou & Large Dave ask the question, what are the most redneck towns in Connecticut? Listeners burned up the phone and inbox with answers. The first-ever robot roast takes place courtesy of the I-95 Morning Show. Robots Crystal and Kevin roast Tom Brady before the Netflix roast. Ethan gets a special award from the Governor. Sex-crazed cicadas are giving it to each other all over the Nutmeg State. Sally's Apizza is expanding in the state.

Ethan, Lou & Large Dave ask the question, what are the most redneck towns in Connecticut? Listeners burned up the phone and inbox with answers. The first-ever robot roast takes place courtesy of the I-95 Morning Show. Robots Crystal and Kevin roast Tom Brady before the Netflix roast. Ethan gets a special award from the Governor. Sex-crazed cicadas are giving it to each other all over the Nutmeg State. Sally's Apizza is expanding in the state.

In this episode, Alex Koons sits down for the second time with Chris Wallace, owner of Ozzy's Pizza, to discuss Chris's incredible journey over the past year. From essentially popping-up in an underground sports bar to opening on a patio in Glendale and receiving a stellar review form from Dave Portnoy, Chris's trajectory has been nothing short of meteoric. They delve into the challenges of scaling up rapidly, tripling his staff and acquiring a second oven within 72 hours to meet the overwhelming demand. Chris shares his unwavering confidence, resilience, and the mantra of not caring what others think, which has been instrumental in his success. The episode also touches on Chris's decision to open a second location in his hometown of Connecticut, emphasizing the importance of hard work and not being afraid to fail.     Thank you to the sponsors of this episode → Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni       Here's some FREE stuff →

Lou develops a controversial plan to identify authentic international cuisine. Sally's Apizza is expanding throughout CT. A Canadian man keeps getting pizza he did not order. Courtney Love does not like Taylor Swift.

XLounge: Modern Apizza Subscribe to our AUDIO ONLY podcast here (spotify, itunes, google): https://linktr.ee/xlounge INSTAGRAM Xander: https://instagram.com/jalexander_._ Shannon: https://instagram.com/shannon.ortega Rick: https://instagram.com/rk.dz A Very Special Thanks to: FULL FRAME MEDIA LLC https://www.fullframemediallc.com/ https://instagram.com/fullframemedia413a https://www.facebook.com/pg/FullFrameLLC/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/xlounge/message

Billy from Modern Apizza was on with Chaz and AJ this morning, to celebrate being named "2023 Pizzeria of the Year" by Pizza Today. Billy went through the history of the restaurant, focusing on him taking over in the late 80's, and how they have changed some of their recipe in that time. 

Look around beer today and it's easy to find lots … beyond it. Breweries are making hard seltzer, canned cocktails, wine, or opening up restaurant extensions. Whether it's over the counter at a taproom or in a store, the challenges to sell beer have never been more unique and plentiful as people can now choose to drink just about whatever they want in a variety of formats, flavors, and experiences. Which is part of the reason why the growth of New York City's Grimm Artisanal Ales shouldn't come as a surprise. The company was started a decade ago focused on beer, but the curiosity of its founders, Lauren and Joe Grimm, has helped it expand beyond it. Just over a year ago they launched Physica Wines, a wine-making spinoff focused on low-tech, spontaneous fermentations with regionally-sourced grapes and other fruit. Then more recently, it was Lala's, a New Haven-style pizzeria. All three businesses and their products share a similar passion and purpose and represent what Lauren and Joe see as natural extensions of their past decade of work. If you're a beer fan, you may know Grimm as a once-nomadic brewery making beers beloved by enthusiasts, whether IPAs for Wild Ales. But in this conversation, we'll get into what drives Lauren and Joe's interest in doing more beyond beer and how they go from experimenting with food and beverage at home to serving their creations for customers.  

In this episode, another round table discussion, this time we find out what it takes to go from popping up to growing into a brick-and-mortar pizzeria. Meet Chris of Ozzy's Apizza, Sean of Secret Pizza LA, and Tommy of LaSorted's. These passionate pizzaiolos recount their journey from hobbyists perfecting pies at home to opening their own beloved pizzerias in 2020 and winding up on the LA Times best pizza in Los Angeles list in 2023. They manifested brick-and-mortar locations through hard work, perseverance, and embracing the unknown. With wisdom forged in the fires, they share sage advice for those looking to follow a similar path. Learn about their trials and tribulations, overcoming negative reviews, and maintaining balance despite growing demand. Pull up a seat for an insider's view into some compelling stories of spreading joy and achieving doughy greatness through community, passion, and perseverance.

To my mind, the classic pizzeria is a glorious restaurant industry staple. For many, it is a glorious thing that acts as either a gateway restaurant to the world of dining, or for the older ones of us, a time capsule to memories past. They are timeless - filled with food, fun, and a good time, whether solo dining, date night, a family outing, or meeting up with friends. All seems right when there is good pizza and a cold drink.That is why I wanted to sit down with Marcos Costas, and Christopher Christian of the delicious and charming Dana Point pizzeria - aPizza Doho. We sit down to discuss their journey, life running a pizzeria, and working with the community to deliver a truly great pie. EnjoyThe Best Ceats Podcast brings unprecedented access to the Orange County hospitality industry each and every episode. Bringing you the best stories, and the people behind them with every interview, The Best Ceats Podcast showcases the very best of Southern California's bars, restaurants, and beyond.You can find more information at https://thebestceats.comFollow Host Crawford McCarthy at https://www.instagram.com/thebestceats/To support content like The Best Ceats Podcast, as well as gain access to the exclusive bonus episodes, and more, please consider supporting The Best Ceats, at: https://patreon.com/thebestceats To learn more about Ali Coyle, as well as her debut track “Trust Me,” please see her official website: https://alicoylemusic.com To find out more about our sponsors for this episode, please visit the following:https://www.heirloompotager.comhttps://pacificwineandfood.com

Johnny from Mangia Apizza was on the phone with Chaz and AJ to address the viral review done by Barstool recently. Since the review has gone up, he's seen a massive influx of customers. (0:00)  Live Nation's Jimmy Koplik was on with Chaz and AJ this morning to talk about concerts coming to Connecticut, including some news about Tool at Mohegan. Plus, the anniversary of the Eagles playing the Yale Bowl was this week, so Jimmy shared some stories from the very hot day, and getting Joe Walsh onto the stage on time. (13:42) A mom in Wisconsin was at work as a 9-1-1 operator when a call came in from her house. Chaz and AJ played the news report on the story, thankfully her kids were both safe from the fire. (38:16) Photo Credit: Getty Images/Malkovstock/iStock/Getty Images Plus

Welcome to episode 6 of the PIE 2 PIE Podcast where we explore the colorful world of pizza makers all over Los Angeles and beyond. In this episode, we're diving into the underground world of New Haven-style pizza with Chris Wallace from Ozzy's Apizza. Located inside an unsuspecting sports bar, Underdogs in Glendale, Ozzy's Apizza is a hidden gem that only those in the know show up for their delicious, thin, and crisped pies. But don't let its hidden location fool you. Ozzy's Apizza is making waves in the LA pizza scene, with Eater hailing it as some of the best pizza Los Angeles. In this episode, we talk to Chris about his journey from cooking pies in his home kitchen to becoming a renowned pizza maker, his passion for comedy and how it influences his pizza-making process. Join us as we discover the magic of Ozzy's Apizza. Whether you're a pizza lover or just someone who appreciates good food and great conversation, you won't want to miss this episode. So sit back, relax, and enjoy a slice of A Pizza… APizza!   https://www.instagram.com/ozzysapizza/?hl=en  

A diagnosis of Crohn's disease didn't derail the path to becoming a chef for Douglass. His approach to food was only heightened by having to chew each morsel 30 times, focusing on the feel, texture and taste of each bite. After working in world renowned kitchens, Douglass made building a community and creating a lasting legacy the focus of how he approaches being one of the few Black chef-owned restaurants in Boston. Today, Douglass is a two-time James Beard Award nominee as the Head Chef and Owner of MIDA with sights on expanding his empire to other metropolitan cities.Co-Founder of Claima and Former Nike Marketer, Bimma Williams interviews leading and emerging creatives and entrepreneurs of color about how they were able to build their own tables by turning their hobbies, side hustles, and ideas into thriving small businesses. From these stories, listeners will learn how to claim their dream careers by stepping into the world of entrepreneurship. Featuring Melody Ehsani, Dapper Dan, Jeff Staple, Karleen Roy and more. Follow Claima Stories and Bimma Williams on Instagram: @claimastories and @bimmawilliamsAnd watch us Youtube powered by Vista. Vista is proud to be your go-to design and marketing partner for small business owners across the world. Use code CLAIMASTORIES at check-out on www.vistaprint.com to receive 20% off your next order of $75 or more plus free standard shipping.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about the arrival of this Connecticut pizza place in Woburn, MA.

Sally's APizza Review - New Haven CT - Thanksgiving Bonus Episode 2022 As usual, we have our typical offbeat shenanigan conversations. You don't want to miss this one. As always, thank you for watching - please like and subscribe, as it really helps our channel out! Thanks! GUEST LINKS: https://instagram.com/amusicnerd Subscribe to our AUDIO ONLY podcast here (spotify, itunes, google): https://anchor.fm/theoffbeat ARTWORK CURATED AND PROVIDED BY: https://instagram.com/soul_cozm https://soulcozm.bigcartel.com/ INSTAGRAM Xander: https://instagram.com/jalexander_._ Shannon: https://instagram.com/shannon.ortega Rick: https://instagram.com/rickydigitall TIKTOK https://www.tiktok.com/@rickydigitall Links: XLOUNGE - Lofi / Lounge Music / Chill Vibes https://www.youtube.com/channel/UCOpjHs1t1XJSWNgLzB5ye9A/videos Offbeat: Safe & Sultry Playlist: https://open.spotify.com/playlist/775oQf8RqMssMShno1ZSSI?si=fba179824a124ee0 A Very Special Thanks to:FULL FRAME MEDIA LLC https://www.fullframemediallc.com/ https://instagram.com/fullframemedia413 https://www.facebook.com/pg/FullFrameLLC/

Welcome to the Eat Local New York podcast! This is episode 2 of our Restaurants Across America series and episode 140 of the Eat Local New York Podcast. In this episode, my guest is Jimmy from Jimmy's Apizza in Milford, CT. I met Jimmy earlier this year when I was in the area filming a show with Nick Sanford from Toss & Fire Pizza. Nick used to frequent Jimmy's Apizza as a teenager living in the area. Jimmy has been in the pizza and restaurant pizza for decades and it's exciting to talk with him and get his insight and take on the business. It's also humbling to hear of his routine and the time and energy he puts into running his restaurant every day. Make sure to stay connected to Eat Local New York at EatLocalNewYork.com to find all our podcasts, and blogs, and get your hands on Eat Local New York card or Eat Local New York hat. And special thanks to our sponsors, Pascale's Wines and Liquors in Fayetteville and Pascale's Liquors in Liverpool. Also to Barfly by Mercer for our awesome mixology gear.

Ed Larson from Roseland Apizza spoke about the pizzeria making the Food & Wine Magazine's list of 3 most classic restaurants in the state. Ed explained the beginnings of the business as a bakery, and why they've largely kept the same dining room design since they opened. (0:00) Dr. Leo is a chemistry professor at the University of Richmond, who has gone viral and achieved some campus fame for being repeatedly attacked by an owl. (9:27) Jimmy Rap spent the weekend at the Skydive for Veterans event, where he met Kim. Kim is one of the "Joes," which stands for jumpers over eighty. That's only the latest chapter of her incredible story, a lifetime of parachuting in competitions and involvement in "an international incident." (18:32) Chaz and AJ asked the Tribe to share their sex fails, after reading a story Kelly Ripa shared about passing out during the act once. (25:38) Image Credit: AGD Beukhof / iStock / Getty Images Plus

Recorded March 23, 2022. Donate generously to World Central Kitchen ➡️ https://donate.wck.org/fundraiser/3816260  Listeners have been asking how they can show their appreciation for the talks George is hosting. Top of mind right now are the millions suffering as a result of the tragedy in Ukraine. World Central Kitchen has joined the fight to provide humanitarian aid to those in need of fresh food and meals within Ukraine and in bordering countries. Please donate generously to World Central Kitchen on behalf of NO BULL - Market Talk with George Noble™️. Tom Thornton: Twitter and Hedgefund Telemetry  Follow George Noble on Twitter and Youtube

Surviving Hospitality is created and presented by LA Consulting Firm. At LA Consulting we specialize in Accounting and Human Resources for the Hospitality industry. Click here to learn more about us and our services.Surviving Hospitality is hosted by Alisa LozanoProduced by Michelle RodriguezEdited by Mohamed YusofOriginal music by Phil Petri--------------Learn more about Sally's Apizza:Sally's Apizza - https://www.sallysapizza.com/Sally's Apizza Nationwide Shipping - https://www.goldbelly.com/sallys-apizzaSally's Apizza on Instagram - @sallysapizza

Interview with Marty “The Paisan”, Community Outreach Coordinator talks New Haven, East Haven, Connecticut, and apizza. Recorded: August 9, 2021 Running Time: 33 minutes 44 seconds

Interview with Marty “The Paisan”, Community Outreach Coordinator talks New Haven, East Haven, Connecticut, and apizza. Recorded: August 9, 2021 Running Time: 33 minutes 44 seconds

Chris and Randall discuss the aesthetics of pizza. Topics discussed include: Neopolitan pizza history of pizza Lombardi's Pizza Frank Pepe Pizzeria Napoletana Sally's Apizza pizza making toppings pizza restaurants Chuck E. Cheese Miceli's Grimaldi's Pizzeria Di Fara Pizza Masa of Echo Park Bakery & Cafe 800 Degrees Saturday Night Fever (1977) Fast Times at Ridgemont High (1982) Teenage Mutant Ninja Turtles Home Alone 1 & 2 (1990, 1992) Pizza Man (1991) Breaking Bad (series) recorded July 7, 2021 Visit us at https://chrisandrandall.com/

The boys reflect on watching game 7 Nets vs. Bucks live at Barclays Center. They discuss several sporting events currently taking place including the NBA playoffs, Euros, and the Olympics. They also mention the reports regarding UFOs and extraterrestrial life. Lastly, they plan a spontaneous trip to Sally's Apizza in New Haven, Connecticut. --- Support this podcast: https://podcasters.spotify.com/pod/show/cloudy-minds/support

60 pies a night. Be more in tune with your customers and your craft. Leave a legacy. Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the shop by himself. In his eyes, there is no better way to run it. Since going solo, Craig's dough has been more consistent- because if anything goes wrong there's no one else to blame. All mistakes must pass through him and only him providing an instant learning opportunity. Craig is the front of house, the person answering the phone, the prep and the cook. He controls the flow and the dance of working his wood fired oven and if you stick to the end of the show, you'll find out the biggest mistake for pizza owners is... to start a wood fired pizza business. But of course, Craig would not have it any other way. This is our second conversation together- Listen to the first one linked below. https://open.spotify.com/episode/0p4UrEiuRnRTOBtzoslr6l Follow Craig on IG@graciesapizza (he won't follow you back) https://www.instagram.com/graciesapizza Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper

Brian Spangler has had a lot of jobs. Some in I.T., some in bread baking. But it's the four year period while working in rural Oregon that laid the foundation for what would become Apizza Scholls in Portland. We met Spangler in the hills of Montana - at The Resort at Paws Up - where he was tasked with recreating his long-fermented dough and baking pies in ovens he wasn't necessarily used to; no matter, he figured it all out and turned out some amazing pies.

Chaz and AJ spoke with a number of people involved in Vice President Kamala Harris' visit on Friday. New Haven Mayor Justin Elicker reveals the gift he decided on, East Haven Police Captain Joe Murgo talked about being a part of the security detail, and Jim from Zuppardi's Apizza in West Haven shared the pizza order made by the staff. Then, Chaz, Ashley and Phil welcomed AJ back following a week of recovery, by mocking his voice and teasing him for the video he shared to Facebook. 

It's a classic episode of Right at the Fork! Brian Spangler's ascension into the psyche of Portland through his acclaimed and loved pizza started with the dough, learning how to bake in northern California while in college.  That led him to buy an Oregon Farm, the Portland Farmers Market, a pub, and then to Hawthorne Blvd.  He shares his story and Chick Fil A sandwiches with us, which for this episode, includes his friend Janis Martin of Tanuki sitting in to join in the conversation.  Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com

Wow wow wow. This episode holds a very special place near and dear to my heart. Its the perfect post Thanksgiving episode. So many feels. We go into Brian's Background, his approach to pizza, and we remind folks what it means to be in this business. Last but not least, we talk about the next big thing in pizza. You don't want to miss this episode. #whatsgooddough #parlorstyle

@rolandsfoodcourt with @gennaro.pecchia Triple play with 3 fine Gents! We chat with the coolest Man in any room @therealisaiahwashington is armed by the experts with carefully cultivated, food, wine and cheese pairings, you’d open your door for him too. See former Grey’s Anatomy star, #isaiahwashington "Kitchen Talk" @foxnation like you've 'never' seen him before, as he roams the California coast traversing, both the kitchens & hearts of every day Americans & Celebrities alike. Next course is the dynamic @chefgabebertaccini he visits us to chat about his role as Food Expert on @netflix NEW dream wedding series @sayidonetflix The Italian-born chef—will star alongside @jeremiahbrent (Design Expert) & @thainguyenatelier (Fashion Expert) in the heart-warming series that's helping deserving couples pull off their perfect dream wedding. And it’s all a big surprise—and tearjerker—for their spouse-to-be! And PIZZA for dessert! Straight Outta NEW HAVEN, CT: Pizza, A Love Story, filmmaker Gorman Bechard's 11 years-in-the-making homage to the world famous pizzerias Frank Pepe's Pizzeria Napoletana, Sally's Apizza & Modern Apizza, is set for release on DVD and Video-On-Demand on September 29, 2020. Called "An important film of staggering genius that needed to be made," Pizza, A Love Story has been selling out film festival screenings from Washington State to Alabama. Work on the film began in 2008, when Bechard and longtime friend Dean Falcone, both self-acknowledged pizza snobs, decided it was time to turn the camera on the only pizza that matters. We also get the news about the #nhdocs 2020 starting 8/18-8/23! Cheers & Thank You All! Especially Producer @paulofcharsky

As my pizza journey continues, I meet more and more interesting people to learn from. Whether you're thinking about pizza as a business for the first time or you are a serious vet in the game, I really think there is a lot of knowledge that you can learn from Craig. He is the owner of Gracie's Apizza in Portland Oregon and we get into talking about locally sourced flour, amazing vegetables and quality cheese. We also talk a lot about the business side of things and there are some legitimate opinions that he has that you should probably consider as a pizza business owner. This episode is on the longer side, but I enjoyed listening to it multiple times and I have a feeling you will to. Follow Them on IG @graciesapizza Address: 8737 N Lombard St, Portland, OR 97203 https://www.graciesapizza.com/ Phone: (971) 512-0007 Full Transcript Here Craig: We did it super modest. I mean, I opened the restaurant for like, a little bit more than I opened the cart, maybe 50, 60 grand max. It doesn't take tons and tons of money to do that. And that's really what it boils down to. I think is being really realistic but also knowing you got to know what you're doing. Eidref: What's happening? What's good dough? It's your boy Eidref. How y'all doing? How are y'all doing? I'm doing great In case any of you were wondering. Today, we have Craig with Gracies of pizza. Craig is doing some awesome stuff over there in Portland, Oregon, where he has moved from a mobile unit to a storefront. And, he's really killing the game with a unique take on pizza using whole wheat, using some Kraft flour, and really just using quality ingredients. But really the highlight of this podcast isn't just about the pizza, we really dive in deep on lifestyle, business, a lot of the things that, you know, both rookie business owners and seasoned business owners should really consider. This is a great episode so sit back, relax and enjoy the show. And remember to always ask what's good dough? How are you? Craig: I'm pretty good. Eidref: Awesome, man. So, I want to start these off with this question. And there's no wrong answer. What's good dough? Craig: What's good dough? What a good question. Well, I guess for me, we'll go super technical about the dough itself. And to me, it's all about the wheat. I like to think that more than human being a pizza person or a dough person or a bread person that it really comes down to being a wheat person, which really goes down to being an agriculture person.

Topics: -CCP is on video! -Jerry has commentary on his cohosts’ appearances -Jerry & Joe are fancy coffee drinkers. Jerry’s coffee of choice is Afrique and he uses a Baratza Virtuoso grinder. -Joe, a major fan of the band Tool, shows off the new album, Fear Inoculum along with visual props. He also shows some of the artwork from his friend, Alex Grey.  -Sam had the opportunity to see a Tool show as well -People deleting emails to free up space aggravates Jerry immensely  -On the topic of clearing out mail, Joe assisted a customer in freeing up space with their ISP’s free email account.  -Jerry has some show and tell to help visualize a story about storage space on an iMac. He uses a product called Grand Perspective.  Clam AV was taking up a tremendous amount of space, possibly with quarantined items.  -Jerry discusses taking away markups on hardware to help his clients out -What show would be complete without Sam discussing his buddy with a restaurant -Sam does a rare repair for him as he replaces the logic board for a 2017 MacBook from his own 2016 MacBook -Jerry does his best Sopranos impressions  -Apizza is a thing and there are different theories as to how it came about  -An entire section of the show is dedicated to the food service industry  -Joe has “a buddy” who has a USB tester called “Is it me or is it just USB”.  Command Control Power is offering these free to our Patreon sponsors at the $25 and above level. And the t-shirts are coming! (Better late than never)

Elm City Casuals founder and Nutmeg State European Correspondent Ed Foley checks to update us on his Eurotrip.

Give Piece a Chance Part 1: An Entrepreneur Disrupts Chicago's Food Scene About this episode: “There were plenty of naysayers. Chicago is known for deep dish pizza. That is what Chicago is. And people were telling me [you can't go] into Chicago with a New Haven-style pizza, because frankly, not many people know where New Haven is let alone what New Haven-style pizza is!” - Billy Jacobs, founder of Piece Pizzeria & Brewery In this episode, we learn how one entrepreneur dared—not once, but twice—to disrupt the established food scene in a major American city. L-R: In 1983, Pete, Billy, Steve, and Andy Jacobs launched Jacobs Brothers Bagels. In 1983, along with his three brothers, Billy Jacobs arrived in Chicago with a dream: to bring fresh New York-style bagels to the city's food scene. Their effort was a smashing success. After scaling Jacobs Brothers Bagels to 20 stores and hundreds of employees, they took a buy-out offer. Billy's brothers went on to second-act careers while Billy started dreaming again, to turn his next big disruption into reality. Piece's popular Hot Doug's Atomic Pizza. That's when his idea to bring to Chicago the classic New Haven-style pizza of his youth took shape. Soon after, Billy opened Piece Pizzeria and Brewery in Chicago's trendy Wicker Park neighborhood. According to industry trade publication Pizza Today, Piece Pizzeria and Brewery is the highest-grossing single location pizzeria in the United States. Joining us on this episode is our lifelong friend Stu Katz who provided wise counsel when Billy established his restaurants. In Give Piece a Chance part 1, we discover: Billy's early career dreams [starts at 3:23] The big moment that focused his entrepreneurial career [starts at 4:59] How and when the brothers introduced New York-style fresh bagels to Chicago [starts at 7:14] The big scale of Jacobs Brothers Bagels (and how Billy truly hated it) [starts at 15:55] Billy's “What were you thinking?” moment when he pursued opening a New Haven-style pizzeria [starts at 18:50] Billy and Stu's childhood memories of Sally's Apizza in New Haven, the inspiration for Piece [starts at 23:35] Piece's rewarding customer experience [starts at 26:48] About our guests: L-R: Dan Smolen, Stu Katz, and Billy Jacobs at Wrigley Field. Billy Jacobs received a Bachelor of Arts in History from Boston University. By his own admission, majoring in history was a wise study track for a degree in business administration would probably have ruined his entrepreneurial dreams. The New Haven, Connecticut native is a lifelong Ultimate Frisbee player and an avid Chicago Cubs fan who attends almost all home games. Stu Katz received a Bachelor of Science degree from the Park School of Communications at Ithaca College and a Masters of Arts in Corporate Communications from Seton Hall University. The New Haven, Connecticut native is also the founder and executive producer of Elm City Communications, a corporate communications services company headquartered in New Jersey. EPISODE DATE: October 4, 2019 Social media: Piece Website Piece Instagram Feed Photo credits: Hot Doug's Atomic Pizza, Piece Pizzeria & Brewery; Billy Jacobs portrait and the Jacobs Brothers, Billy Jacobs; Dan Smolen, Stu Katz, and Billy Jacobs at Wrigley Field, Marsha D. Weiss.

Give Piece a Chance Part 1: An Entrepreneur Disrupts Chicago’s Food Scene About this episode: “There were plenty of naysayers. Chicago is known for deep dish pizza. That is what Chicago is. And people were telling me [you can’t go] into Chicago with a New Haven-style pizza, because frankly, not many people know where New Haven is let alone what New Haven-style pizza is!” - Billy Jacobs, founder of Piece Pizzeria & Brewery In this episode, we learn how one entrepreneur dared—not once, but twice—to disrupt the established food scene in a major American city. L-R: In 1983, Pete, Billy, Steve, and Andy Jacobs launched Jacobs Brothers Bagels. In 1983, along with his three brothers, Billy Jacobs arrived in Chicago with a dream: to bring fresh New York-style bagels to the city’s food scene. Their effort was a smashing success. After scaling Jacobs Brothers Bagels to 20 stores and hundreds of employees, they took a buy-out offer. Billy’s brothers went on to second-act careers while Billy started dreaming again, to turn his next big disruption into reality. Piece's popular Hot Doug's Atomic Pizza. That’s when his idea to bring to Chicago the classic New Haven-style pizza of his youth took shape. Soon after, Billy opened Piece Pizzeria and Brewery in Chicago’s trendy Wicker Park neighborhood. According to industry trade publication Pizza Today, Piece Pizzeria and Brewery is the highest-grossing single location pizzeria in the United States. Joining us on this episode is our lifelong friend Stu Katz who provided wise counsel when Billy established his restaurants. In Give Piece a Chance part 1, we discover: Billy’s early career dreams [starts at 3:23] The big moment that focused his entrepreneurial career [starts at 4:59] How and when the brothers introduced New York-style fresh bagels to Chicago [starts at 7:14] The big scale of Jacobs Brothers Bagels (and how Billy truly hated it) [starts at 15:55] Billy’s “What were you thinking?” moment when he pursued opening a New Haven-style pizzeria [starts at 18:50] Billy and Stu’s childhood memories of Sally’s Apizza in New Haven, the inspiration for Piece [starts at 23:35] Piece’s rewarding customer experience [starts at 26:48] About our guests: L-R: Dan Smolen, Stu Katz, and Billy Jacobs at Wrigley Field. Billy Jacobs received a Bachelor of Arts in History from Boston University. By his own admission, majoring in history was a wise study track for a degree in business administration would probably have ruined his entrepreneurial dreams. The New Haven, Connecticut native is a lifelong Ultimate Frisbee player and an avid Chicago Cubs fan who attends almost all home games. Stu Katz received a Bachelor of Science degree from the Park School of Communications at Ithaca College and a Masters of Arts in Corporate Communications from Seton Hall University. The New Haven, Connecticut native is also the founder and executive producer of Elm City Communications, a corporate communications services company headquartered in New Jersey. EPISODE DATE: October 4, 2019 Social media: Piece Website Piece Instagram Feed Photo credits: Hot Doug's Atomic Pizza, Piece Pizzeria & Brewery; Billy Jacobs portrait and the Jacobs Brothers, Billy Jacobs; Dan Smolen, Stu Katz, and Billy Jacobs at Wrigley Field, Marsha D. Weiss.

A podcast for the thinkin” man/woman that tackles everything from Politics, trending topics, and a wide range from a New Haven perspective and flavor!

A podcast for the thinkin” man/woman that tackles everything from Politics, trending topics, and a wide range from a New Haven perspective and flavor!

After weeks of computer problems and ongoing recording issues, we return retooled and focused grouped in a more fast and loose format to see if a CT identity is necessary (hell no), trash talk other states, and question whether we're ok just being the state that people think just got back from dropping their child off at crew/dressage/cornhole/junior private equity training/boat surgery/bonded Apizza grandstanding. Jon Lovett debate us you coward.

Additional show notes are available at https://apizzapodcast.com This episode is sponsored by The Pizza Therapy Pizza Kit which you can find at https://kit.com/pizzatherapy as well as the bottom of our homepage at https://apizzapodcast.com Hello and welcome to Episode 5 of the pizza therapy podcast. I call this the 25,000 Dollar pizza interview.The following interview with Gail Churrinnetz is from a few years ago and is one of my favorite pizza conversations. Gail had just won the Food Networks Ultimate Recipe Showdown, hosted by Guy Fieri. She won by creating a crawfish and andouille Sausage Pizza.The incredible thing is that in the middle of filming here episodes in New York she drove to Sally's Apizza in New Haven to use the water in her award-winning pie.This interview adds fuel to the endless debate over whether water does make a difference in making great pizza.Gail is a professional chef, as well as an instructor. She also worked at ACH Food companies helping to develop and refine recipes She was the winner of Pizza Therapy's Pizza Competition, as well a regular chef guest on local CBS affiliate morning show and food writer for Germantown News in Tennessee Currently, she has an “in-home” pizza party business. Which you can find at her websitehttps://gailspizzaparties.com/Her other website is https://foodsinthefastlane.me/ and you can discover her on Facebook at https://www.facebook.com/gailspizzaparties/The Hearth Kit which is mentioned in this episode is no longer available.

This week on The "Talk-Sip" with Alisa, Radio Show, special guest Colin M. Caplan, New Haven Apizza Guru and Author of "New Haven Apizza", returns for "Apizza with Alisa"... We will discuss the History of New Haven Pizza & enjoy a delicious test tasting on air from a local favorite, Ernies.

WBZ's Jordan Rich talks with Marc Hurwitz, founder of HiddenBoston.com and writer for DigBoston.com, about the possible expansion of Sally's Apizza.

Why do people stand in line? Or is it “on line”? Of course it isn’t. But the question remains. We talk with Dave Fagundes, scholar of, among many other things, roller derby, who has written the cutting edge article on why we form lines even without laws requiring them. Discussion ranges from cronuts to rock bands to carpool lanes to phone apps. This show’s links: Dave Fagundes’s faculty profile and writing The decision in Armstrong v. Exceptional Child Center and Steve Vladeck’s reaction, Steve’s having discussed this case in episode 38 David Fagundes, Waiting in Line: Norms, Markets, and the Law Episodes 31 and 32, in which there are links and discussion concerning the “knee defender” controversy and airline seat reclining David Fagundes, Talk Derby to Me: Intellectual Property Norms Governing Roller Derby Pseudonyms A stachexchange thread about standing “in line” vs. “on line” The word “spendy” dates from 1911 at the latest How Y’all, Youse and You Guys Talk, a quiz to see your personal dialect map Hella Blitzgeral, roller derbyist Lisa Bernstein, Opting out of the Legal System: Extralegal Contractual Relations in the Diamond Industry Robert Ellickson, Of Coase and Cattle: Dispute Resolution Among Neighbors in Shasta County (and more in his book, Order Without Law) Philosophy Bites: Lisa Bortolotti on Irrationality Louis Kaplow and Steven Shavell, Fairness versus Welfare: Notes on the Pareto Principle, Preferences, and Distributive Justice Leon Mann, Queue Culture: The Waiting Line as a Social System About cronuts Carol Rose, Possession as the Origin of Property Thomas Merrill and Henry Smith, Optimal Standardization in the Law of Property: The Numerus Clausus Principle An example of a “queuing app” About the “tit for tat” strategy and its connection to human nature in Robert Axelrod, The Evolution of Cooperation An excerpt on social norms from Dan Ariely’s Predictably Irrational The excerpt on videphones from David Foster Wallace’s Infinite Jest; see also Infinite Summer Michael Sandel, What Money Can’t Buy: The Moral Limits of Markets (his Tanner Lecture) Lior Strahilevitz, How Changes in Property Regimes Influence Social Norms: Commodifying California's Carpool Lanes David Fagundes, The Pink’s Paradox: Excessively Long Food Lines as Overly Strong Signals of Quality, referring to Pink’s Hot Dogs; see also Sally’s Apizza The set of policies for “Krzyzewskiville,” the grassy lawn at Duke where students line up for days to get basketball tickets Catherine Eade, Diplomatic (Snow) Storm Erupts After American Ambassador to Switzerland Criticises Its Ski Lift Queues About power distance index John Wiseman, Aspects of Social Organisation in a Nigerian Petrol Queue Lior Strahilevitz, Charismatic Code, Social Norms, and the Emergence of Cooperation on the File-Swapping Networks (discussing reciprocity cascades) Dan Kahan, The Logic of Reciprocity: Trust, Collective Action, and Law Felix Oberholzer-Gee, A Market for Time: Fairness and Efficiency in Waiting Lines Stanley Milgram, Response to Intrusion into Waiting Lines Special Guest: Dave Fagundes.