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Daniel Okrent, Journalism Pizza and Chicago's Hidden Pizza History
Manage episode 424207909 series 3495484
Arthur Bovino & Alfred Schulz, Arthur Bovino, Ooni Pizza Ovens, and Alfred Schulz에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Arthur Bovino & Alfred Schulz, Arthur Bovino, Ooni Pizza Ovens, and Alfred Schulz 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Our guest is historian, author, and former public editor of the New York Times, Daniel Okrent. We have pizza headlines. And the pizza topic is: “THE REAL STORY (AND RECIPE) BEHIND CHICAGO DEEP-DISH” with pizza historian Peter Regas.
Publisher’s weekly has called our guest, Daniel Okrent, “one of our most interesting and eclectic writers of nonfiction over the past 25 years.” Daniel is a writer, author, and editor. He served as the first public editor of The New York Times. He is the author of several books including; 2003’s “Great Fortune: The Epic of Rockefeller Center”, 2010’s “Last Call: The Rise and Fall of Prohibition”, and 2019’s “The Guarded Gate”. Daniel has been featured in Ken Burns’ Baseball and Prohibition documentaries as well.
Daniel discusses; fantasy baseball and pizza, Detroit style pizza, the state of journalism, getting pizza in a news room.
Peter Regas is a financial statistician and pizza historian. He is quoted numerous times in Eric Kim’s New York Times’ piece “The Most Surprising Thing About Deep Dish Pizza? It’s Not That Deep.” Separately, you can see his deep dish pizza recipe in Chicago Magazine as well.
Peter discusses the secret history he uncovered about the real inventor of Chicago deep dish pizza.
This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.
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