During the Spanish-American war of 1898, there was a huge typhoid fever outbreak that the illustrious Walter Reed was called in to investigate. He’s the one who first figured out what was going on. He observed these flies walking around on the recruits’ food, with white dust on their feet. He thought, What is that? He realized it was lime they were throwing on dead bodies and in the latrines to try to control odor and bacteria. The flies had picked this up and were now walking around on the food. So, this war on flies began. There were fly control units and death quotas, and an occupation called military entomologist, which still exists today. There are WWII posters that say, “The Fly is your enemy!” with a giant fly bayonetted in the gut. [Laughs]
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FZ: A distinction must be made here between energy savings between electric and wood- and gas-fired ovens. Most customers request energy savings because it helps lower their costs and is considered a social responsibility issue for many operators. That said, when purchasing an electric oven, it is important to verify that the energy-saving quality of the oven comes from an improvement in technology and all-around insulation of the oven. Nowadays you must be wary of many ovens with lower consumption as it may also result in a lack of power and poor general construction of the oven. With fired ovens, energy efficiency is a combination of factors: thick brick construction (refractor brick in this case is the best heat-conducting material), a smaller oven door opening and automated flame regulation. The automated flame allows the gas flame to be on until desired temperature is reached, turning on and off as needed. Automatic oven ignition also helps lower energy consumption.
Wood-fired ovens can reach the high temperature necessary to make Neapolitan style pizza, and if it’s equipped with rotating technology, guarantees a consistent product even without an experienced pizzaiolo. They can also be built in different styles and looks, which can lend some marketing value to operators’ restaurants. They’re not ideal for “al taglio,” or by-the-slice pizza, and depending on the model they can be larger investments than other ovens.
This self-described "Belgian honky tonk" closed its Boxyard location in February. Owned by singer-songwriter JD McPherson, the restaurant reinvented itself as a food truck, according to its Facebook page.
In tiny letters lay an explanation of the (a): "JetBlue offers the most legroom in coach based on average fleet-wide seat pitch for U.S. airlines."
Creative Coalition’s Leading Women’s LuncheonBrasserie, 350 Main St., 1 p.m. Presented by Aspiriant with Gabourey Sidibe, Alia Shawkat, Wendi McLendon-Covey, Celine Rattray and Tonya Lewis Lee. This event brings together talent, creatives and executives for a gathering celebrating women’s leadership in the industry.
The Moth StorySLAMSundanceTV HQ, 268 Main St., 7-9 p.m. (doors open at 6:30 p.m.) BUSTED: A series of open-mic stories about being caught red-handed. An invite-only event presented by LegalZoom.
After 12 years in the Blue Dome District, Woody’s Bar closed in September. It has been replaced by Red’s Bar, 325 E. Second St.
“I want to be unique, that’s how I ended up creating these type of pizzas,” said Josh. “These ovens can add a flavor all their own, like when you put something like andouille sausage on a pizza and it gets kissed by that oven with a hot sear and you have a whole different flavor.”
TNT + TBS Lodge EventFirewood, 306 Main St., 9 p.m. The networks are teaming up to toast their slate of projects: TNT’s The Alienist starring Daniel Bruhl, Luke Evans and Dakota Fanning; TBS’ Search Party starring Alia Shawkat, Meredith Hagner and John Reynolds; TBS’ Final Space starring Olan Rogers, Coty Galloway and Steven Yeun; and TNT’s Animal Kingdom starring Shawn Hatosy, Benjamin Robson and Jacob Weary. Invite only.
The Mueller investigation doesn’t appear to be wrapping up very soon, contrary to some people’s expectations
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