(Volume VIII No. 2b) (ISSN: 1533-3795) "Pizza on Earth, Good Will to All!" "Pizza News" is now being delivered to all 50 states (U.S.) including D.C., and the following countries: Canada (including Alberta, British Columbia, Manitoba, New Brunswick, Nova Scotia, Ontario, Prince Edward Island, Quebec and Saskatchewan), Afghanistan, Albania, Angola, Antigua and Barbuda, Argentina, Armenia, Australia, Austria, Azerbaijan, Bolivia, Bosnia and Herzegovina, Brazil, Chile, China, Christmas Island, Columbia, Croatia (local name: Hrvatska, Cuba, Cyprus, Czech Republic, Denmark, Dominican Republic, East Timor, Egypt, Eritrea, Fiji, France, Germany, Guatemala, Guam, Hungary, Hong Kong, Iceland, India, Indonesia, Iran, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Kenya , Kuwait, Latvia, Libyan Arab Jamahiriya, Macedonia, Malaysia, Malta, Mauritius, Mexico, Myanmar, Namibia, Netherlands, New Zealand, Nicaragua, Nigeria, Norway, Pakistan, Palau, Philippines, Poland, Portugal, Puerto Rico, Romania, Russian Federation, Saint Kitts and Nevis, Saudi Arabia, Seychelles, Singapore, Slovakia (Slovak Republic), Slovenia, South Africa, Sudan, Swed en, Syrian Arab Republic, Thailand, Trinidad, Tobago, Turkey, Ukraine, United Arab Emirates, United Kingdom, Vanuatu, Viet Nam, Virgin Islands (British), Yugoslavia, Zimbabwe, U.S. Minor Outlying Islands,and over 797 subscribers who could be anywhere in the Pizza Therapy Universe!
pizzatherapy.com
is proud
to be sponsored by Fleischmann's Yeast. For your ease of reading, Contents 1. Pizza On Earth: The Jay Vogler Interview 2. Calling All Pizzaiolo-The Big Green Pizza Truck Wants You! 3. Frank Pepe's Pizzeria Napoletana with Gary Bimonte in a movie... 4. A Pasta Tale...
1. Pizza On Earth: The Jay Vogler Interview
After a few jobs in the City and then some catering gigs, I went back to the Metropolitan Museum again...There I met my future wife and we talked about leaving the city. I worked again in a restaurant in New Jersey and then as normal, we never saw much of each other, so I quit and decided to be a house husband of sorts. We got a
gardening bug and I worked on an organic farm in New Jersey and then began to sell
produce back to the restaurants I had worked at. So we
decided to move and start a farm. Eventually we left New Jersey and moved to
Vermont
with no jobs and a plan to have a farm. My wife is a clothing designer and was
able to find work with what became Champion Athletic Wear. I did the farm for 12
years till I was nearly burned out...Then one day we were thinking about
building a clay oven in our back yard and we saw an ad for a "brick pizza oven"
for sale, in the paper. Blessed be to Vermont, that we
could get a home catering license, and so we got a license and opened
pizza on
earth. The first year we sold about 10 pizzas a day. We were only open the two
days a week that the CSA was open. After about a year, the local press got wind
of the pizza and did an article on us and then things started to explode...We
went from 10 pizzas to about 100. Albert: I will assume from looking at your website, pizza on earth, you serve an artisan pizza, correct? Can you tell me how artisan pizza differs from other pizzas? Jay:
Yes, we do have I guess what you'd call an
artisan pizza but with a slant toward the gourmet pizza.. Our
main competition on in our style, would be American Flatbread,
(Albert's side bar: "American Flatbread
is a Vermont pizza restaurant, located in Waitsfield, Vermont") so we
kind of have to do the crazy toppings
with the best crust I can do.... Albert:
Growing up we all have had memorable pizza that we
loved. Albert: We can't wait to hear what you discover after checking out Wooster Street, in New Haven, and finding Pepe's, Sally's and Modern. Please keep us posted, Jay. To Be Continued...
For more about Jay, Read his:
Jay's Pizza on Earth Oven, Charlotte Vermont Get the Transcripts of
(And of course, you
get a total, complete
Questions? email me:
albert@pizzatherapy.com
In the April 06- issue of Pizza News, there was an exclusive interview about The Big Green Pizza Truck: I kept hearing stories, about the big green pizza truck, a mobile pizzeria, with a full on, wood fired pizza oven, in the back. I knew I had to track down the truck and owner . I finally found Douglas Coffin, through a post he made in a pizza forum. He not only agreed to do the interview but he was very forthcoming about the Pizza Business and his pizza truck. You can read the interview (it spans over three issues) here: The Big Green Pizza Truck. I recently received an email for Doug with the following request: "Dear Albert, we are looking for additional pizza makers full or part time. We now have two trucks and a full summer schedule so if you know anyone who is interested in a neat job in the pizza world, tell them to contact me." My response, thanks Doug, I will check with the readers of Pizza News. Imagine the possibilities, though, of making pizza out of the back of a truck that has a wood fired oven on it...wouldn't that be a great time? Hang on there Doug. let me check my own calendar for the summer... If you are interested, please contact me and I will forward your email request to Doug.
You can reach me at:
3. Frank Pepe's Pizzeria Napoletana with Gary Bimonte in a movie... Michael Stern, of Roadfood takes Serious Eats to Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, for the best white clam pizza anywhere. This is an incredible video. You will get to see a Pepe's Clam Pizza being constructed as well as some chat with Gary Bimonte. You will discover, how Frank Pepe began to sell his pizza! Michael says if he had one last meal to eat...it would be at Pepe's! (Video may take a few moments to load...) Pepe's Video with Michael Stern and Gary Bimonte You can discover more about Pepe's and Gary Bimonte in Legends of Pizza, Volume 1.
4. A Pasta Tale... (From a recent post by me at The Pizza and Pasta Forum)
My buddy Jay sent me this: From the New York Times... I would greatly appreciate any of your comments about this story. You can see the link here: A Pasta Tale. Join the forum and comment, here:
The Pizza and Pasta Forum My newest website: http://bimwah.net (Unlock the Unexplained at: http://bimwah.net)
Visit The Non-Pizza Recipe Index here (Click Me) If you have any cooking articles or recipes you want added here, please contact me and I will gladly add your contribution. In the meantime, please check out the amazing pizza and pasta forum at:
"You will learn how to make great
pizza!" Click here for>>>Legends of PizzaVolume 1 Click here for>>>Legends of Pizza Volume 2 Click here for>>>Volume 1 and 2 That's
all the "Pizza
News!", for now... "Pizza on Earth, Sincerely,
Albert Grande, The Pizza Promoter's:
Become a certified Pizza
Therapist
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