Podcasts about apizza

Created in the 1920s, New Haven-style pizza, known locally as "apizza" (pronounced ah-beetz), has earned a reputation as some of the best pizza in the U.S. 

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

In this episode of Breaking Bread with Stafford Shurden, I sit down with Dakota Greer, better known as The Apizza Guy. Originally from Grenada and now based in Oxford, Dakota started out reviewing pizza but quickly built a following by expanding into full restaurant reviews across North Mississippi and beyond.Outside of content, Dakota is also a nurse, which gives him a unique perspective on balancing a demanding real-world career with building a brand online. What started as a side project has turned into something much bigger.We get into what it's really like being a creator today. The good, the bad, and the misunderstood. From dealing with public perception to the pressure of putting yourself out there, we talk honestly about the challenges that come with reviewing other people's work and living in the spotlight, especially in smaller communities where everybody knows everybody.If you've ever wondered what goes on behind the camera, or what it takes to build something from nothing in the content world, this is a conversation you'll want to hear.

The Rich Zeoli Show- Hour 3: 5:00pm- In a Thursday press conference, Secretary of Health and Human Services Robert F. Kennedy Jr. announced new rules restricting gender-affirming care for minors. Sec. Kennedy explained: "So-called 'gender-affirming care' has inflicted lasting physical and psychological damage on vulnerable young people. This is not medicine. It is malpractice." 5:15pm- Sally's Apizza—the New Haven, CT pizzeria founded in 1938 and widely regarded as the best pizza in the entire country—is expanding, with new locations opening in New Jersey and Pennsylvania! But will the expansion have an impact on quality control? 5:20pm- Candice Owens continues to baselessly insist the First Lady of France has a penis…WHY?!?! She made the claims (again) during an off the rails interview with Piers Morgan. The defamation lawsuit filed against her could cost Owens more than $5 million. 5:45pm- Inflation is improving—down to 2.7% after sitting at 3% in September. During a segment on CNN, Harvard economics professor Ken Rogoff explained: “It was a better number than anyone was expecting…Positive news. There's no other way to spin it.”

The Rich Zeoli Show- Full Show (12/18/2025): 3:05pm- In an announcement from the Oval Office, President Donald Trump signed an executive order “rescheduling marijuana from a Schedule I to a Schedule III controlled substance with legitimate medical uses.” 3:30pm- Pennsylvania Attorney General Dave Sunday joins The Rich Zeoli Show to discuss artificial intelligence regulations at the state level vs the federal level. Plus, he weighs-in on the investigation in the Brown University shooting and reflects on his first year in office. 4:05pm- Sean Stevens—Chief Research Advisor for Foundation for Individual Rights and Expression (FIRE)—joins The Rich Zeoli Show to discuss FIRE's latest report, “2025 sets new record for attempts to silence student speech.” You can find the full report here: https://www.thefire.org/news/2025-sets-new-record-attempts-silence-student-speech-fire-research-finds. 4:30pm- In an announcement from the Oval Office, President Donald Trump signed an executive order “rescheduling marijuana from a Schedule I to a Schedule III controlled substance with legitimate medical uses.” Trump emphasized to the press: “I want to emphasize that the order I am about to sign is not the legalization [of] marijuana in any way, shape, or form—and in no way sanctions its use as a recreational drug.” 4:50pm- Most attractive member of Congress: Rosa DeLaura vs AOC?! Plus, Warner Bros. implores shareholders to go with the Netflix offer over Paramount. Does this mean movie theaters will be saved? As part of the deal, Netflix has pledged to release major motion pictures in theaters. 5:00pm- In a Thursday press conference, Secretary of Health and Human Services Robert F. Kennedy Jr. announced new rules restricting gender-affirming care for minors. Sec. Kennedy explained: "So-called 'gender-affirming care' has inflicted lasting physical and psychological damage on vulnerable young people. This is not medicine. It is malpractice." 5:15pm- Sally's Apizza—the New Haven, CT pizzeria founded in 1938 and widely regarded as the best pizza in the entire country—is expanding, with new locations opening in New Jersey and Pennsylvania! But will the expansion have an impact on quality control? 5:20pm- Candice Owens continues to baselessly insist the First Lady of France has a penis…WHY?!?! She made the claims (again) during an off the rails interview with Piers Morgan. The defamation lawsuit filed against her could cost Owens more than $5 million. 5:45pm- Inflation is improving—down to 2.7% after sitting at 3% in September. During a segment on CNN, Harvard economics professor Ken Rogoff explained: “It was a better number than anyone was expecting…Positive news. There's no other way to spin it.” 6:05pm- Doug Kelly—CEO of the American Edge Project—joins The Rich Zeoli Show to discuss a new report indicating that nearly 3,000 data centers are either currently under construction or in the process of being planned across the United States. The data centers are essential for the expected artificial intelligence boom. Though, some on the political left are pushing back—citing their massive energy usage. 6:40pm- The Philadelphia Eagles travel to Washington on Saturday to take on the Commanders. Will Philly win and guarantee themselves a playoff spot and the NFC East Division title?

Chaz and AJ opened the show talking about some serious local headlines, and shifted to a dopey New Haven pizza review from one of the Real Housewives. (0:00)  Kate was leading this morning's Chaz and AJ Top 10 list, asking the Tribe to guess the places that most likely to be haunted. (14:18)  Quinn Fabas-Smith was on the phone from the Waterbury fire department this morning, talking about the puppies was able to rescue from a house fire. (26:57)  In Dumb Ass News, back to the pizza review shared by one of the Real Housewives. (37:10)  Megan Pierce was on the phone with Chaz and AJ to talk about her world record Joker collection. Since Guinness declared the record, Megan admitted the collection has grown! (45:11)  Live Nation's Jimmy Koplik was on live with Chaz and AJ to address the positive conversations he's had regarding the Rush tour maybe adding a stop in Connecticut. Plus, the Tribe called in to ask Jimmy about Disturbed, The Eagles, and more. (54:26) Photo credit: Megan Pierce 

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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.

This week, we are reintroduced to one of America's greatest tastemakers: Mark Twain. Andrew Beahrs, author of Twain's Feast, joins us. We'll figure out something to do with all that zucchini your friends have been bringing over, and Jane and Michael Stern have found freshly shucked clam pizza at Zuppardi's Apizza in West Haven, Conn.Broadcast dates for this episode:August 28, 2010 (originally aired)August 18, 2012 (rebroadcast)