#New Haven Clam Pie

[johnnyprimecc]

New Haven Pizza: Sally's & Pepe's

I finally got to try some of the famous pizza in New Haven. My buddy and I took a ride up and tried both Sally’s Apizza and Frank Pepe Pizzeria Napoletana. First, Pepe’s: We tried the white clam pie, and their tomato and mozz pie. Both were pretty good, but we liked the tomato and mozz pie better. The award winning clam pizza was nice, but I feel like I’ve had better. Next up was…

[brewyork]

Meet Lala’s, Grimm’s new pizza joint now open in Williamsburg

The long-awaited rooftop restaurant at Williamsburg’s Grimm Artisanal Ales will hold its grand opening this weekend, serving up their house beers and wines, cocktails, and New Haven-style pies. Lala’s sits three flights above the street-level taproom and features an indoor and outdoor space, a horseshoe-shaped bar, and a brick pizza oven adorned with the Grimm logo.

The colorful space will serve an array of New Haven-style pizza, or “apizza,” as it’s called up there, hand-stretched, charred, and served sliced on rectangular trays (I would say the pies compare most in presentation to Sally’s or Bar from my experience, but as a Modern die-hard, I won’t hold that against them). The traditional red, white, and clam pizzas are all on the menu, the latter coming topped with a butter sauce made with Grimm’s Physica Riesling. A seasonal pie made with summer squash and ricotta is a delicious if untraditional offering, and the Hot Pepperoni Pie kicks up the heat with serrano chilis and a drizzle of honey.

As expected, a wide variety of Grimm’s beers made downstairs will be on draft, and for the beer-averse, wine and some house cocktails will also be available to pair with the pizza. Lala’s will be open this weekend on Friday and Saturday from 3-10pm and on Sunday from 1-8pm, with further expanded hours to come in the weeks ahead.

[travellhq]

The Ultimate Guide to New Haven Pizza: Where to Find the Best Slices in Town

New Haven, Connecticut, is hailed as a pizza mecca in the U.S., and for good reason. Its unique style, known as apizza (pronounced "ah-beets"), is characterized by a thin, crispy crust with charred edges, typically baked in coal or wood-fired ovens. Originating from Italian-American immigrants in the early 20th century, New Haven-style pizza offers an authentic, no-frills experience that focuses on high-quality ingredients and time-honored techniques. If you’re planning a pizza pilgrimage, this guide will walk you through where to find the best slices in New Haven—from legendary pizzerias to hidden gems.

What Makes New Haven-Style Pizza Special?

New Haven pizza is distinct from other regional pizza styles. The dough is typically fermented longer than most, giving it a complex flavor. The pizzas are cooked at very high temperatures, resulting in a thin, chewy crust with a slightly charred, crispy finish.

The hallmark of New Haven pizza includes:

Minimal use of cheese: A classic "plain" pie features crushed tomatoes, grated Pecorino Romano, and only a sparse sprinkling of mozzarella.

Unique toppings: The most famous topping is white clam pizza, which features fresh clams, garlic, olive oil, and grated cheese—without any tomato sauce.

Charred edges and uneven shapes: A rustic feel, often with some spots that appear burned, adds character to these pies.

No slice service: Most traditional places serve whole pies only.

Top New Haven Pizzerias You Can’t Miss

Let’s dive into the most iconic and beloved pizza places in town—each with its unique personality and flavors.

1. Frank Pepe Pizzeria Napoletana

📍 157 Wooster Street, New Haven, CT Established: 1925 Signature Pizza: White Clam Pie

Frank Pepe is the original home of New Haven-style pizza and arguably the most famous pizzeria in America. The legend of Pepe’s started with coal-fired ovens and continues to set the gold standard for pizza lovers. Their White Clam Pizza—made with fresh littleneck clams, garlic, oregano, and a dash of grated cheese—has achieved cult status.

Pro Tip: Try their seasonal special pies, like the tomato pie with fresh basil in the summer. Also, be prepared for long lines, especially on weekends.

2. Sally’s Apizza

📍 237 Wooster Street, New Haven, CT Established: 1938 Signature Pizza: Tomato Pie with Mozzarella

Founded by Frank Pepe’s nephew, Sally’s Apizza is another beloved pizza institution on Wooster Street. Known for its thin, charred crusts and simple, flavorful pies, Sally’s maintains a loyal following. The Tomato Pie is a must-try—served with a delicate layer of sauce and optional mozzarella.

Pro Tip: Sally’s offers a sweeter sauce than Pepe’s, which some purists prefer. Arrive early to avoid the long wait times, especially during peak hours.

3. Modern Apizza

📍 874 State Street, New Haven, CT Established: 1934 Signature Pizza: Italian Bomb

Located away from the Wooster Street scene, Modern Apizza has built its own legacy. They bake their pizzas in oil-fueled brick ovens (instead of coal), which gives the crust a slightly softer texture. The Italian Bomb—loaded with sausage, pepperoni, bacon, mushrooms, onions, and peppers—is a fan favorite for those who like loaded toppings.

Pro Tip: Modern’s pies tend to be larger than those at Pepe’s or Sally’s, so sharing with a friend is a good idea.

4. Bar Pizza

📍 254 Crown Street, New Haven, CT Established: 1996 Signature Pizza: Mashed Potato & Bacon Pizza

For a more contemporary pizza experience, Bar offers creative pies that appeal to both traditionalists and foodies. Their most famous creation is the Mashed Potato and Bacon Pizza—a delicious and unique combo of creamy potatoes and crispy bacon on a thin crust. Bar also serves craft beers brewed in-house, making it a popular hangout for college students and locals.

Pro Tip: Bar offers half-sized pizzas if you want to sample multiple flavors.

5. Zuppardi’s Apizza

📍 179 Union Avenue, West Haven, CT Established: 1934 Signature Pizza: Fresh Clam Pie

Though technically located in West Haven, Zuppardi’s is worth the short drive. Known for their generous clam topping, Zuppardi’s offers both traditional tomato-based pies and white clam pizzas. Their clams are hand-shucked daily, ensuring the freshest flavor possible.

Pro Tip: You can order a clam pizza with or without mozzarella. If you’re a purist, go without.

6. Ernie’s Pizzeria

📍 1279 Whalley Avenue, New Haven, CT Established: 1971 Signature Pizza: Sausage and Peppers

Ernie’s Pizzeria is a family-owned, no-frills pizza joint beloved by locals. They serve thin-crust pizzas topped with traditional ingredients. Their sausage and pepper pizza is particularly popular, thanks to their house-made sausage. It’s a cozy spot with limited seating, making it feel like a hidden gem.

Pro Tip: Ernie’s only takes cash, so come prepared!

7. Da Legna X Nolo

📍 858 State Street, New Haven, CT Signature Pizza: Truffle & Mushroom Pizza

For those seeking a more modern twist on New Haven’s traditional pies, Da Legna X Nolo offers an elevated pizza experience. Their menu includes creative toppings like truffle oil, mushrooms, and arugula, along with gluten-free and vegan options. The atmosphere is chic, making it a great spot for a date night.

Pro Tip: Try their house cocktails—they pair wonderfully with the pizzas.

Honorable Mentions

While the above spots are some of the best, other pizzerias are worth visiting if you have extra time:

Luca’s Apizza: A neighborhood favorite with a cozy vibe.

Grand Apizza: Known for their stuffed breads and calzones.

Next Door Pizza: Offers both New Haven-style pies and Detroit-style pizzas.

What to Order: Must-Try Pizzas in New Haven

If you’re unsure where to start, here’s a quick list of must-try pizzas:

White Clam Pizza at Frank Pepe

Tomato Pie with Mozzarella at Sally’s Apizza

Italian Bomb at Modern Apizza

Mashed Potato & Bacon Pizza at Bar

Sausage & Peppers at Ernie’s Pizzeria

How to Plan Your New Haven Pizza Crawl

Weekdays are your best bet: Popular pizzerias can have long lines on weekends.

Go with friends: This way, you can order a variety of pizzas to share.

Get there early: Many places don’t take reservations, and lines form quickly.

Don’t forget cash: Some pizzerias, like Ernie’s, are cash-only.

Save room for dessert: Many pizza places are located near great bakeries and gelato shops.

Final Thoughts: New Haven’s Pizza Legacy

Whether you’re a lifelong fan or a first-time visitor, New Haven’s pizza scene offers something truly special. The dedication to tradition, high-quality ingredients, and passion for pizza-making sets this city apart. From the coal-fired ovens of Pepe’s to the creative concoctions at Bar, each pizzeria tells its own story—and it’s a story best told through delicious slices.

So, lace up your walking shoes, grab a friend, and embark on your own New Haven pizza adventure. Your perfect slice is waiting!

[resreviews]

The Best Pizza Restaurants in the U.S.

Pizza is one of the most beloved foods in America, and over the years, it has evolved into a culinary art form. Whether you prefer thin-crust, deep-dish, or wood-fired pies, the U.S. is home to some of the best pizzerias in the world, offering a diverse range of styles and flavors. From classic pizzerias with decades of history to modern spots pushing the boundaries of what pizza can be, there's something for every pizza lover.

At Resreviews, we’ve rounded up the top pizza restaurants across the U.S. to help you find your next must-try pie. Here are the best pizza spots that you should visit, coast to coast.

1. Di Fara Pizza (Brooklyn, New York)

No list of top pizza spots would be complete without mentioning Di Fara Pizza, a legendary pizzeria in Brooklyn. Opened in 1965 by Domenico DeMarco, this family-run shop has become synonymous with classic New York-style pizza. Each pizza is handcrafted, with fresh dough, San Marzano tomatoes, and high-quality Italian olive oil, making it a true pizza pilgrimage for anyone visiting New York.

Why Di Fara is a Must-Visit

The thin, crispy crust and perfectly balanced sauce-to-cheese ratio set Di Fara’s pies apart. Every pizza is made by hand, often by DeMarco himself, making each bite a labor of love. Be prepared for a wait, but trust us—it’s worth it.

2. Pizzeria Bianco (Phoenix, Arizona)

Pizzeria Bianco in Phoenix is often hailed as one of the best pizza restaurants in the U.S., thanks to the incredible craftsmanship of chef Chris Bianco. His dedication to using top-quality ingredients, from locally sourced produce to organic flour, results in unforgettable wood-fired pizzas. The crust is chewy yet crispy, and each pie is topped with simple, fresh ingredients that let the flavors shine.

Why Pizzeria Bianco Stands Out

The restaurant’s signature pizzas, like the Margherita and the Wiseguy (topped with house-smoked mozzarella, sausage, and roasted onions), are fan favorites. The combination of a perfect crust and locally sourced toppings make this a must-try spot in the Southwest.

3. Lou Malnati’s Pizzeria (Chicago, Illinois)

When it comes to Chicago-style deep-dish pizza, Lou Malnati’s is an institution. Known for its buttery crust, layers of cheese, and chunky tomato sauce, this deep-dish pizza is a Chicago classic. Lou Malnati’s has been serving up hearty, indulgent pizzas since 1971, and it remains a favorite for both locals and tourists.

Why Lou Malnati’s is Chicago’s Deep-Dish King

Lou Malnati’s signature buttercrust is the star of the show, offering a rich, flavorful base that perfectly complements the generous layers of cheese and sauce. The Malnati Chicago Classic, topped with sausage, extra cheese, and vine-ripened tomato sauce, is the perfect introduction to Chicago deep-dish.

4. Frank Pepe Pizzeria Napoletana (New Haven, Connecticut)

Frank Pepe Pizzeria Napoletana, commonly known as Pepe’s, is a New Haven institution and one of the oldest pizzerias in the U.S., dating back to 1925. Pepe’s is known for its coal-fired, thin-crust pizzas, with their charred edges and crispy texture. The most famous pizza on the menu is the white clam pie, topped with fresh clams, garlic, olive oil, and grated cheese.

Why Frank Pepe is a Must-Try

Pepe’s signature white clam pizza is unlike anything you’ve tasted before—light, garlicky, and perfectly balanced. The coal-fired oven imparts a distinct flavor and crunch to the crust that pizza purists will appreciate. For a true New Haven pizza experience, Pepe’s is unbeatable.

5. Roberta’s (Brooklyn, New York)

Roberta’s in Brooklyn has redefined the modern pizza scene with its inventive toppings and hip atmosphere. The pizzeria started in a modest space in Bushwick and quickly gained a cult following for its wood-fired pies. While it honors traditional techniques, Roberta’s also experiments with creative combinations of ingredients, making it a go-to spot for pizza enthusiasts.

Why Roberta’s is a Modern Pizza Star

The Bee Sting, topped with spicy soppressata, mozzarella, chili flakes, and a drizzle of honey, is a fan favorite and perfectly embodies Roberta’s playful yet thoughtful approach to pizza. The crust is blistered to perfection in their wood-fired oven, resulting in a soft yet crispy base.

6. Pizzana (Los Angeles, California)

Pizzana brings the flavors of Naples to Los Angeles with a California twist. Founded by Candace and Charles Nelson, and helmed by Neapolitan pizza master Daniele Uditi, Pizzana is known for its attention to detail, using 48-hour fermented dough and ingredients imported from Italy. The result is a pizza that’s light, airy, and bursting with flavor.

Why Pizzana is a Must-Visit in LA

The Neo Margherita, with San Marzano tomatoes, buffalo mozzarella, and basil, is a standout for its simplicity and freshness. Pizzana’s perfect balance of traditional Italian methods with modern creativity makes it one of LA’s top pizza destinations.

7. Prince Street Pizza (New York City, New York)

Prince Street Pizza in Manhattan’s Nolita neighborhood has made a name for itself with its iconic spicy pepperoni square. This Sicilian-style pizza features a thick, chewy crust topped with crispy, curled pepperoni slices and a tangy tomato sauce. The bold flavors and generous toppings have earned Prince Street a loyal following.

Why You Should Try Prince Street Pizza

The Sicilian-style pepperoni slice at Prince Street is unlike any other—thick, cheesy, and with a spicy kick that pizza lovers crave. The crunch of the crust and the perfectly crispy pepperoni make it a memorable slice that’s worth a visit.

8. Flour + Water Pizzeria (San Francisco, California)

Located in San Francisco’s Mission District, Flour + Water Pizzeria is known for its Neapolitan-style pies and dedication to craftsmanship. The pizzas here feature a chewy, flavorful crust and a variety of creative toppings that elevate the dining experience. The restaurant’s focus on quality ingredients and innovative flavors makes it a standout in the Bay Area.

Why Flour + Water Pizzeria is a Must-Try

The menu rotates seasonally, but favorites like the Margherita and Funghi pizzas are always a hit. The use of fresh, local ingredients combined with traditional Italian techniques creates pizzas that are both familiar and exciting.

9. Sally’s Apizza (New Haven, Connecticut)

Another New Haven favorite, Sally’s Apizza is a beloved spot for thin-crust, coal-fired pizzas. Founded in 1938, Sally’s offers a more straightforward approach to pizza, with a focus on simple, high-quality ingredients. The charred, thin crust is what draws people in, and the no-frills menu lets the pizzas speak for themselves.

Why Sally’s is a New Haven Classic

Sally’s traditional tomato pie, topped with a thin layer of tomato sauce and little to no cheese, is a classic example of New Haven-style pizza. The simplicity of the toppings and the crisp, smoky crust make it a must-try for pizza purists.

10. Buddy’s Pizza (Detroit, Michigan)

Buddy’s Pizza is the birthplace of Detroit-style pizza, a thick, square pizza with a crispy, cheesy crust and a chewy center. The pizza is baked in a steel pan, which gives it its signature texture and flavor. Buddy’s has been serving this iconic style of pizza since 1946, and it remains a favorite for Detroit locals and visitors alike.

Why Buddy’s Pizza is a Detroit Staple

The crust at Buddy’s Pizza is a revelation—crispy on the outside, soft on the inside, and topped with a layer of caramelized cheese. The signature Detroit-style square pizza, topped with tomato sauce and a variety of toppings, is a must-try for anyone visiting the Motor City.

Conclusion

From the coal-fired ovens of New Haven to the deep-dish pies of Chicago and the creative wood-fired pizzas in Brooklyn, the U.S. offers a wide range of incredible pizza experiences. At Resreview, we believe in celebrating the diversity and craftsmanship that goes into each pie. Whether you’re a fan of classic styles or innovative creations, these pizza restaurants are sure to impress.

[eatraleigh]

Ponysaurus Brewing Co.

Raleigh Iron Works is just one of the numerous development projects in the city that promised to bring high class living, work, shopping and dining all in the same community. The development had got the city buzzing by bringing in popular Triangle eateries like Andia's Ice Cream and Eastcut Sandwiches to the Oak City. Adding to the hype is the celebrated Ponysaurus Brewery. What started out as a tiny nanobrewery in 2015 has grown to a multiple locations throughout NC. The team was gracious enough to send me a sneak preview invite.

Ponysaurus opening in Raleigh is also a homecoming for Executive Chef Jeff Seizer and CDC Roxy Garza. Chef Seizer established himself in the Raleigh culinary scene with his work at the City Market favorite, Royale, before it fell victim to the pandemic. Chef Garza has worked in Raleigh classics, Fiction Kitchen and Lily's Pizza.

I am a sucker for places that can dress up the common bar snack without making it a lesser version of the original. Regular popcorn is great and is already a terrific compliment to a beer. But the peppery and herb kick of the brewery's rendition was a satisfying twist to the snack.

At the center of the Ponysaurus menu is their pizza. A host of intriguing toppings make up the specialty pizza menu. Like the clam pie feels like an ode to New Haven apizza. I ordered the Fox and Farm pie, which featured local mushrooms & charred radicchio.

Bringing another Bull City eatery to the Capital City, Ponysaurus ice cream sandwich was a collaboration with Downtown Durham's Simon Says Dip This. A rotating feature, the inaugural rendition included tiramisu and toasted hazelnut.

Admittedly, sometimes I feel a bit weary of these developments like Raleigh Iron Works. As if the intentionality to bring all things together in one place feels less organic than I'd preferred. But Raleigh Iron Works and how it's given space for so many local spots, like Ponysaurus Raleigh, show how these kind of development can do good.

Ponysaurus Brewing Co

https://www.ponysaurusbrewing.com/ral

Iron Works Dr Suite 100, Raleigh, NC 27604

[restaurantify]

How to Eat Your Way Through Boston: 15 Famous Foods You Must Try

Uncover the culinary treasures of Boston, a city famed for its picturesque coastline and a gastronomic tapestry that reflects its vibrant history. This blog introduces you to 15 must-try foods that make Boston a haven for food enthusiasts.

1) Boston Creme Pie at Omni Parker House

Indulge in the classic Boston Creme Pie where it originated — at Omni Parker House. This delightful creation, born in the kitchen of Parker's Restaurant in the 1900s, boasts a light sponge cake filled with crème and enrobed in chocolate. A slice of history and a celebration of Boston's culinary excellence.

Location: Parker's Restaurant, 60 School St., Boston, MA 02108.

2. Fried Clam Platter at Woodman's of Essex

Experience the essence of Boston's maritime culinary heritage with Woodman's fried clam platter. Since 1914, this historic restaurant has been delighting locals and tourists alike with golden, crispy fried clams served alongside perfect companions — French fries and onion rings.

Location: Woodman's of Essex, 119 Main St., Route 133, Essex, MA 01929.

3. Boston Baked Beans at Beantown Pub

No visit to Beantown is complete without savoring Boston baked beans. Rooted in colonial times, these beans have become a cozy, traditional Bostonian comfort food. Head to Beantown Pub for a generous serving of sweet baked beans accompanied by rustic brown bread.

Location: Beantown Pub at 100 Tremont.

4. Cannoli at Mike's Pastry

Embark on a delightful debate about the best cannoli in Boston. Mike's Pastry, a family-run bakery since 1946, offers these Italian pastries filled with luscious ricotta cheese and adorned with fruit, almonds, or chocolate. For a cannoli showdown, also explore the offerings at Modern Pastry down the street.

Location: Mike's Pastry, 300 Hanover St., Boston, MA 02113.

5. Lobster Roll at James Hook & Co.

In a city known for outstanding seafood, a lobster roll is a must. James Hook & Co., since 1925, has been serving up this signature dish. Choose between a hot, buttered lobster roll or a cold version with mayonnaise, both promising a generous helping of succulent lobster meat.

Location: James Hook & Co., 440 Atlantic Avenue, Boston, MA 02210.

6. Clambake at Neptune Oyster

Indulge in a clambake extravaganza at Neptune Oyster, where fresh Maine lobster, clams, sweet corn, and chorizo come together for a flavorful feast. A tradition in New England, Neptune Oyster's clambake is a visual and culinary delight.

Location: Neptune Oyster, 63 Salem Street, Boston, MA 02113.

7. Roast Beef Sandwich at Kelly’s Roast Beef

Boston's North Shore is renowned for roast beef sandwiches, and Kelly's Roast Beef is an undisputed master. Thin slices of roast beef paired with horseradish create a classic Bostonian staple, with each establishment adding its unique touch.

Location: Multiple locations for Kelly's Roast Beef.

8. Frappes in Toscanini's

Indulge your sweet tooth with a frappe, Boston's beloved milkshake topped with ice cream. While many places offer creative variations, Toscanini's stands out for its incredibly thick, creamy frappes.

Location: Toscanini's Ice Cream, 159 First St., Cambridge, MA 02142.

9. Clam Chowder at Union Oyster House

Savor the classic "chowdah" at Union Oyster House, a dish with roots dating back to the 18th century. This thick soup, a New England version, features shellfish, clams, milk or cream, potatoes, and oyster crackers. Union Oyster House consistently ranks among the best for this iconic dish.

Location: Union Oyster House, 41 Union St., Boston, MA 02108.

10. Fenway Frank at Fenway Park

Immerse yourself in the quintessential Boston experience by enjoying a Fenway Frank at Fenway Park. This isn't just any hot dog — it's boiled, grilled, and nestled in a fluffy open-top roll, smothered with yellow mustard.

Location: Fenway Park, 4 Jersey Street, Boston, MA 02215.

11. Fish and Chips at Yankee Lobster

Delight in a classic sea-faring Boston dish with a plate of fish and chips. Yankee Lobster, with its decades of expertise, serves perfectly crisp yet juicy fried fish alongside golden chips.

Location: Yankee Lobster, 300 Northern Ave, Boston, MA 02210.

12. Giambotta Pizza at Regina Pizzeria

While Boston and New York may have baseball rivalries, there's no debate about Regina Pizzeria's excellence. Try the Giambotta pizza at their North End branch, laden with meats and vegetables, a testament to Boston's diverse pizza scene.

Location: Multiple locations for Regina Pizzeria.

13. Stuffed Gnocchi at No. 9 Park

Elevate your gnocchi experience at No. 9 Park with the prune-stuffed gnocchi. This dish, a crown gem of No. 9 Park, features delicate pasta pillows served in a sauce flavored with foie gras, almonds, and vin santo.

Location: No. 9 Park, 9 Park St., Boston, MA 02108.

14. Irish Beef Stew Pie at Sea Biscuit

Experience the warmth of Boston's hearty cuisine with an Irish beef stew pie at Sea Biscuit. A buttery, flaky crust envelops a filling of tender beef, beef broth, carrots, onions, celery, and fragrant herbs, making it a perfect winter indulgence.

Location: Sea Biscuit, 256 Marginal St., Bldg. 16, Boston, MA 02128.

15. Oysters at Union Oyster House

Conclude your culinary journey with plump, briny oysters at Union Oyster House, one of Boston's oldest establishments. Serving freshly shucked oysters for almost two centuries, it's a testament to Bostonians' enduring love for this delectable shellfish.

Indulge in the culinary wonders of Boston, a city celebrated not just for its baked beans but a plethora of delightful dishes. As you explore the vibrant food scene, these 15 iconic meals offer a delicious glimpse into the diverse flavors of Beantown. Stay connected to Restaurantify for more culinary adventures from around the world.

[blxck-kryptoknight16]

BEST PIZZA PLACES IN USA

Pizza is one of the most popular and delicious foods in the world, but not all pizzas are created equal. If you are looking for the best pizza places in the USA, you might be overwhelmed by the number of options and opinions. That's why we have compiled a list of some of the most amazing pizza joints in the country, based on factors such as quality, variety, service, and atmosphere. Here are our top picks for the best pizza places in the USA:

Pizzeria Bianco, Phoenix, AZ: This legendary pizzeria has been serving wood-fired pizzas with fresh ingredients and homemade mozzarella since 1988. The owner and chef, Chris Bianco, is a James Beard Award winner and a pioneer of the artisan pizza movement. His pizzas are simple but sublime, with thin crusts and balanced flavors. Try the classic Margherita or the Rosa, topped with red onion, Parmigiano-Reggiano, rosemary, and pistachios.

Frank Pepe Pizzeria Napoletana, New Haven, CT: Founded in 1925 by an Italian immigrant, Frank Pepe is one of the oldest and most revered pizzerias in the USA. The specialty here is the New Haven-style pizza, also known as apizza, which features a thin, crisp crust and a slightly charred edge. The signature pie is the white clam pizza, made with fresh clams, garlic, oregano, and olive oil. Other favorites include the tomato pie and the original tomato pie with mozzarella.

Di Fara Pizza, Brooklyn, NY: Di Fara Pizza is a family-run institution that has been making authentic New York-style pizzas since 1964. The owner and master pizzaiolo, Domenico De Marco, still handcrafts every pizza with imported ingredients from Italy and fresh basil from his own garden. The result is a mouthwatering pizza with a thin crust, a rich sauce, and a generous amount of cheese. Be prepared to wait in line for a slice of heaven, but trust us, it's worth it.

Pizzeria Mozza, Los Angeles, CA: Pizzeria Mozza is a collaboration between celebrity chef Mario Batali, pastry wizard Nancy Silverton, and restaurateur Joe Bastianich. The pizzas here are inspired by the Neapolitan tradition but with a Californian twist. The dough is made with a sourdough starter and baked in a wood-burning oven until it's puffy and blistered. The toppings are creative and seasonal, such as squash blossoms with burrata, or bacon with onion marmalade and creme fraiche.

Lou Malnati's Pizzeria, Chicago, IL: No list of the best pizza places in the USA would be complete without mentioning Chicago-style deep dish pizza. And when it comes to deep dish pizza, Lou Malnati's is a legend. The pizzeria was founded in 1971 by Lou Malnati, who learned the secrets of deep dish pizza from his father Rudy, who worked at the original Pizzeria Uno. The pizzas here have a buttery crust that's thick but not heavy, a chunky tomato sauce that's sweet but not too sweet, and plenty of gooey cheese that stretches for miles. Don't miss the Malnati Chicago Classic, made with sausage, extra cheese, and vine-ripened tomato sauce.

[sfarticles]

A trip to Italy, without leaving the East Coast Book features recipes, stories and shopping meccas for the foodie who craves Italian delights

Last week, while driving down Wooster Street in New Haven’s Little Italy, and passing Consiglio’s, the quintessential restaurant where everyone is treated like family, I recalled meeting and interviewing Sheryll Bellman, author of “America’s Little Italys: Recipes & Traditions from Coast to Coast” (2010, Sellers Publishing). Check out the video here bit.ly/3KLWpmi

Clams served on the half-shell one day, made an excellent pizza topping the next day. (Photo courtesy of Frank Pepe Pizzeria Napoletana)

It was more than a decade ago when she was at her book signing dinner at the restaurant. I was determined to find the book in my massive collection and reacquaint myself with the title. I’m glad I did. I was reminded of the days growing up in the Bensonhurst part of Brooklyn, NY, and the Italian specialty food shops and iconic Italian restaurants my parents brought me. Gargiulo’s and Carolina’s were two of my favorites. I remember the original Sbarro’s with real cheese and cured meat hanging from the ceiling, not at all like today’s version of the eateries’ serving mass-produced food with wax or plastic cheese and meat replicas hanging.

Reading through the book, I was brought back in time to my visits to several Little Italy’s; Manhattan, The Bronx (Arthur Avenue) Boston, Providence, New Orleans, and of course, Bensonhurst, plus New Haven’s, a couple of miles from my home. The Italian enclaves Bellman showcases that I have not visited yet are in Philadelphia, Chicago, Cleveland, Baltimore, Wilmington, St. Louis, San Francisco and San Diego.

Artuso Pastry, Bronx, NY, pictured are Julie M., Anthony Sr., Patty M. (Photo courtesy of Artuso Pastry)

Bellman takes you on a trip to 50 plus Italian restaurants, specialty shops and markets in several cities that still celebrate the immigrants who created these vibrant neighborhoods, albeit many are not as expansive as they once were.  And let’s not forget the flavorful dishes that are now an integral part of the culinary scene in America. The coveted family recipes of the restaurant owners shared in the book are signature dishes still served today.  Recipes from landmark Little Italy restaurants in Philadelphia and New Haven are shared below.

Danny Di Bruno of Di Bruno Bros., Philadelphia (Photo courtesy of Di Bruno Bros.)

The book’s timeline of events in the Italian American cultural history, stems all the way back to the early Greeks and Romans (6,000-5,000 B.C.E.) It presents interesting facts about Italian American cultural history and iconic Italian products. Here are some:

Philadelphia folks…., did you know….

• In 1899, the DiRocco family of Philadelphia opened Dante & Luigi’s Corona DiFerro, a restaurant combined with a boarding house, to attract Italian immigrants arriving in the city.

• In 1900, the Dispigno family opened Ralph’s Italian Restaurant in a rented building at 901 Montrose St. in South Philly and named it after their 10-year-old son Ralph.

• In 1933, upon the repeal of prohibition, John DiStefano opened The Victor Café; the Music Lovers Rendezvous” in what was previously the RCA Victor Gramophone shop.

And for those of you who have visited the iconic pizzerias and Little Italy in New Haven (where I have lived since 1984), you are probably familiar with Frank Pepe’s white clam pie.

• In 1925, Frank opened Frank Pepe Pizzeria Napoletana and lived above the restaurant. Today, the original still has long lines with hungry locals and visitors craving “Abeetz” (ah-beetz), the way Neopolitan immigrants pronounced pizza when they arrived in New Haven. Now, there are many Pepe’s locations throughout the U.S.

I reconnected with Sheryll Bellman recently and asked her these questions:

1. Why did you choose to write about America’s Little Italy’s.?

I enjoy writing about anything nostalgic and adore the photos of yesteryear (the book has many) and I love everything Italian. These family restaurants are being replaced by other types of restaurants and I want to preserve this unique culture that is slowly fading away”

2. Your book was written more than a decade ago. Over the years, what has changed about America’s Little Italys?

Many restaurants have closed, one reason, the children of these restaurants and shops didn’t want to work in the businesses their parents, grandparents and in many cases, great-grandparents started.  In the book, I wrote, “many Little Italy communities have dissipated over the years. The residents have left these warm and comfortable enclaves for a more assimilated lifestyle in diverse neighborhoods. The Italian American communities in Minneapolis and Duluth, Minnesota, populated by immigrants from Naples and Calabria, no longer exist.”

3. Do you consider the Italian Emporium “Eataly” a Little Italy in Itself?

No. Eataly is housed in one building and not necessarily in the neighborhoods of Italian culture. In the Little Italys, people lived above their stores and restaurants. It was a whole neighborhood, not just one building.

4. Do you think most of the restaurants you write about are still in business? What do you think has caused the closing of many of them?

Many have closed because of the economy and the after-effects of COVID. As I mentioned, restaurant and shop owners’ children didn’t want to continue the tradition.  They went to college. It’s also a very hard business.

5. What new projects are in the works?

I have written a book I am thinking of calling “Scattered Embers.” It is about the Jews who came to Mexico…specifically there were three waves of immigration; after the Inquisition in Spain and Portugal, after the Ottoman Empire collapsed and after the Holocaust. Of course, food is weaved into the book. For example, the bland food prepared by Eastern Europeans who came to Mexico melded well with Mexican spices. My grandmother’s matzo ball soup recipes were made with jalapenos!

Sheryll said, “Who could ever have imagined a life without opera, great art or Italian food?” You’ll most likely agree that these contributions greatly influenced the American cultural landscape. While reading the book you’ll discover the journey that has brought this fascinating culture and one of our favorite cuisines to the United States. She said, “the Italian immigrants brought with them rich traditions that included love for romance, literature, science, commerce, style, and of course, most notably—food. Buon Appetito!

The Victor Café Veal, Chicken or Turkey Marsala

8 (4-ounce) veal, chicken or turkey cutlets, pounded to 1 /8-inch thick

All-purpose flour, for dredging

2 tablespoons extra-virgin olive oil

1 tablespoon butter (optional) 5 chopped cloves garlic

1 cup Marsala wine, plus 2 tablespoons to deglaze pan

1 cup sliced mushrooms

Salt and pepper, to taste

Chopped fresh Italian (flat-leaf) parsley, for garnish (optional)

Lightly dredge the meat cutlets in flour and shake off excess flour. In a 10-inch skillet, heat the olive oil and butter (if using), over medium-high heat. Add the garlic and sauté until lightly browned. Sauté the meat, a few pieces at a time, until lightly browned on both sides. Add the Marsala wine and mushrooms, reduce the heat to medium, and cook 2 to 3 minutes, or until mushrooms are softened. Remove the meat and mushrooms to platter and sprinkle on salt and pepper. Keep warm in a very low oven. To the skillet, add the remaining 2 tablespoons of Marsala and simmer over medium heat, while stirring to loosen the pan drippings, until the alcohol cooks off, about 3 minutes. Pour over the meat and sprinkle with the chopped parsley. If the sauce has become too thick, add some chicken broth or stock to thin it. Serve with a medley of sautéed carrots, zucchini, and tomatoes. Serves 4

Dante & Luigi’s Clams & Spaghetti Marinara

3 tablespoons extra-virgin olive oil

1½ tablespoons sliced garlic

1½ tablespoons minced onion

Pinch of red pepper flakes, or to taste

48 littleneck clams, well-rinsed

1 cup white wine

1 cup fish stock

20 leaves of fresh basil

Pinch of salt and black pepper, or to taste

¾ cup marinara sauce 1 pound dried spaghetti or linguini

Bring a large pot of salted water to a boil. In a 10 to12-inch sauté pan, heat the oil over medium heat. Add the garlic and onion and sauté for 2 minutes, until browned. Add the red pepper flakes and the clams and sauté for another 3 minutes. Deglaze the pan with the white wine and cook over medium heat until the liquid is reduced by half. Add the fish stock and cook for 3 minutes more. Add the basil, salt, pepper, and marinara sauce and cook for 3 to 6 minutes, or until all of the clams have opened. (Discard any clams that did not open.) While the clams are cooking, add the pasta to the boiling, salted water and cook until al dente. Drain well. Pour the clam sauce over the pasta. Serves 4

Ralph’s Roasted Garlic Soup

22 cloves garlic (from about 3 heads)

½ cup extra-virgin olive oil, plus extra to coat garlic cloves

1 large onion, preferably Spanish, chopped

3 (28-ounce) cans whole, peeled Italian tomatoes, crushed by hand

2 cups heavy cream

12 fresh basil leaves, chopped

Salt and black pepper, to taste

½ cup chopped fresh Italian (flat-leaf) parsley, for garnish

Preheat the oven to 400 degrees. Coat 16 of the garlic cloves with olive oil and place on a sheet pan. Roast the garlic for 40 minutes. While the garlic is roasting, prepare the soup. Using the side of a large knife, crush the remaining 6 cloves of garlic. In a 4-quart stockpot, heat the ½ cup of olive oil over medium heat. Add the onion and crushed garlic and cook until the onion is transparent, and garlic is turning a golden color. Add the crushed tomatoes and bring to a boil. Reduce the heat to low and cook for 40 minutes, stirring frequently. Add the cream, basil, salt, and black pepper, and cook another 15 minutes. To serve, divide the soup among four large soup bowls. Add 4 roasted garlic cloves and a generous spoonful of chopped parsley to each bowl. Serve with toasted Italian bread. Serves 4

Frank Pepe’s White Clam Pizza

The headnote says, “Frank Pepe’s doesn’t measure when making this divine pizza, but, these few guidelines may help.”

10 to12 ounces pizza dough of your choice

3 tablespoons extra-virgin olive oil

3 large cloves garlic, chopped

1 dozen freshly shucked clams, coarsely chopped (reserve any juice)

1 teaspoon dried oregano

2 tablespoons grated Parmesan cheese

Preheat the oven to 400 degrees. Place the dough in the center of a pizza stone or a 9 x 12-inch sheet pan. Flatten and stretch the dough by hand to about 10 inches in diameter on the stone or to the edges of the sheet pan. Brush the olive oil on the dough. Sprinkle the chopped garlic all over the dough, and then spread the clams around the pie with a dash of their own juice. Sprinkle with the oregano and cheese. Bake until the pie is charred on the edges, about 15 minutes. Makes 1 round (10-inch) pizza or 1 rectangular 9 x 12-inch pizza.

Stephen Fries, is Professor Emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.

[mobydicks203-briancarew]

West Haven's New Hot Spot in Town

If you ever catch yourself in West Haven, Ct wanting to enjoy a nice meal and have a drink head down to Moby Dick’s. No, not the book, the oyster bar & grill over at 588 Campbell Ave. It is a newer bar on the Campbell Ave strip opening on August 18, 2022. Even in the short time been open, they have been successful enough to win the Milford Regional Chamber of Commerce’s “New Business of the Year” Award.

 Walking up to the entrance you will see the simple yet sharp black lettering spelling out Moby Dick’s and directly underneath in front of the two glass windows there are two tables for outside dining or just hanging out with the front door to the right. 

Once you enter the door you see their fun, artistic chalkboard menu listing all of their oysters including where they are from. Places range from Connecticut, Massachusetts, Maine,  and even Japan. They also have their draft beers along with any specials they may be serving at the time whether it be a cocktail or one of the chef's creations.  

By the time you sit down, either at a high chair at the copper bar with a thick wood lining that has been carved into by customers from times before and during Moby Dick’s, or a stool at one of the tables, you realize you are no longer on Campbell Ave but a ship. With portholes showing old paintings of massive ships sailing the seas, strong wooden beams going across the ceiling, and rustic rope trimming the walls you feel like you are in a bottom of a ship with your crewmates having a drink and a meal. 

Now the question is what do you have for that drink or meal, I am going to tell you all about Moby Dick’s menu starting with the iconic cast iron mac and cheese. With this dish, you can have three different ways to approach it. You can just get the mac and cheese or you can add bacon or lobster. I got the lobster and let me tell you I was not disappointed at all. They certainly do not skimp on the lobster. The mac and cheese was so creamy and crisp from the breadcrumbs.  

Although this meal is delicious it is very heavy and can be somewhat of a struggle to finish so keep that in mind if you are just there for some drinks with friends. I would say this dish is more of a dinner-time decision instead. 

Staying with lobster, the lobster sliders are to die for. You will be served a plate with three toasted brioche buns loaded with buttered up lobster pieces with a condiment cup filled with even more butter and oil for you to pour in at your discretion.

Not into lobster sliders? You have to try the fan-favorite meatball sliders. Still being served three brioche buns but instead of lobster, you have fat homemade meatballs with melted parmesan cheese on top of them. The sauce soaking into the bun is phenomenal and the meatball itself practically melts in your mouth. When I am on the clock working at Moby’s this is my go-to because it is quick and extremely tasteful. 

Moby Dick’s also has a variety of flatbreads you can choose from. Some are slab bacon, white clam, and shrimp scampi. Personally, I have never tried the slab bacon however I have heard many customers that they love it. The white clam flatbread was a special when I was home sometime during the school year so I was intrigued because I can get down with some white clam pizza. I thought it was great. The clams were browned but were still juicy and tasty when you bit into them. The bread caught my eye because of the crisped lines going across the pie. My favorite flatbread is the shrimp scampi flatbread. The shrimp is so flavorful in every bite and it is topped with tomato chunks and basil and fresh lemon. 

Now for the standpoint of Moby Dick’s. The raw bar. Getting daily deliveries of seafood you know it is fresh and you certainly can tell. They do shrimp cocktails with big and little neck shrimp. You’ll be given a nice display in a silver tray filled with tiny ice cubes, a cup of cocktail sauce with a dash of horse radish, and a piece of lemon with a cute tiny fork. And that is with all orders coming out of the raw bar. 

  I heard customers raving about all kinds of oysters. Blue Points, which they get from Connecticut, are the biggest oysters they carry and so they are super meaty. They have Wellfleets from Massachusetts and those are also on the bigger meatier side. One of the smallest oysters they offer is called the Kumamoto oyster and it is from Japan. I find that it is almost sweet to a point. If you want to get crazy you can do an oyster shot. It is in a Moby Dick’s shot glass with your choice of oyster and then Bloody Mary on top. 

This brings you to what a bar is truly all about, the alcohol. Of course, they have everyday items like Bud Lights, Budweiser, and simple mixed drinks like vodka sodas or rum and coke. The special drinks are what makes them stand apart. They have many drafts some being Whalers Rise APA, Sea Hag IPA, and the Baby Fuzzy Duck. I love the name of that last one and the others fit the theme perfectly. They also have Captain Campbell Collins as their John Collins which I thought was creative. 

One time I went there with my mom to get lunch and she ordered a peanut butter martini. When it came to the table I was in shock. It looked beautiful and like a dessert. It was peanut butter whiskey, Baileys, chocolate vodka, and creme, with crushed Reese's peanut butter cup rim. They used to have but I am not sure if they still do a pistachio martini. The drink was so bright green that it lit up the room. Not literally but you get the point. 

Around the holidays they put out specialty drinks for a limited time. For the wintertime, it was a winter bourbon punch that consisted of bourbon, fresh orange, cranberry, and simple. During February for Valentine's Day, you could have been drinking “Love Martinis” and for St. Patty’s Day it would have been the “Drunk Leprauchan.”

Overall Moby Dick’s is a great place to experience. It is a very unique small knit community bar and has very good vibes around it. The food is amazing, and the drinks are right along with the food. If you ever get the chance to go you shouldn't miss it.

[mitchamsocialuser]

The Best Woodfired Pizza in Sydney

Woodfired pizza is a favourite in many of the capital cities of Australia. Sydney is no exception and there are several restaurants which offer a wide variety of woodfired pizza dishes. However, you will need to know where to look if you want to find some of the best pizzas in the city.

Vacanza Pizzeria

Vacanza Pizzeria is one of the most popular pizza restaurants in Surry Hills. They serve authentic Italian dishes, including woodfired pizza. Located in Surry Hills, Vacanza has a beautiful atmosphere.

The pizza menu has eight different styles of pizzas. Whether you’re looking for a traditional margherita pizza, or a more unique vegan option, you’ll find a delicious choice at Vacanza Pizzeria.

The mozzarella bar provides a degustation of imported Italian cheeses. Their pantry offers fresh pasta and artisan Italian products. Happy As Larry is a favourite with pizza fans, with its pantry offering fresh pasta, sauces and platters. A wide variety of toppings are also available.

Dimitri’s Pizzeria

The next generation of Sydney pizza joint Dimitri’s Pizzeria has moved to a new location on Oxford Street. Once a staple on Crown Street, the ever-evolving slice stalwart relocated to the ground floor of the building in July.

Dimitri’s has been serving pizza since the 1970s, but it wasn’t until around twenty years later that it decided to relocate to the Oxford Street locale. With a dedicated woodfire oven and a commitment to quality Australian ingredients, the pizzeria has made a name for itself in the city.

Dimitri’s has a menu that focuses on bold flavours. In addition to pizza, the pizzeria serves artisan pasta dishes and a wide range of salads and desserts. You can also choose from a variety of drinks including natural wines, all-natural beers, and cocktails.

LP’s in Chippendale

Pizza has come a long way. The industry has evolved from a chicken and barbeque-based industry to one that combines tradition with innovation. In Sydney, you can find everything from high-end restaurants to pint-sized diners.

A new pizzeria is opening by former head chef of Tetsuya’s and Mugaritz Luke Powell. He is working with former MasterChef contestant Elvis Abrahanowicz. It will be called Bella Brutta.

It’s an intimate restaurant with long timber tables. And as well as serving pizza, it will have an entire floor dedicated to live music. This is in a building that was once a mechanic’s workshop. There’s a giant smoker in the open kitchen, which you can look into.

Bella Brutta

Bella Brutta is a new pizzeria in Sydney. Located in Newtown, this is an Italian restaurant that combines classic Italian dishes with authentic pizza.

Pizzas are made in an authentic wood-fired oven, allowing them to come out puffy and blistered. This makes them reminiscent of Neapolitan pizza. In addition to pizza, Bella Brutta also serves a variety of entrees.

Bella Brutta’s menu is simple, offering a few choices for a casual meal. Starters include fire-roasted vegetables, salumi of the day, and housemade pastas. For entrees, you can try a clam pizza, a surf clam pizza, or a Mortadella pizza. There is also a selection of cannolis and tiramisu.

Primavera Beehive

If you’re in the market for a pizza joint, you’ll be pleased to learn that Sydney’s wood-fired pizza isn’t the only one in town. There are several others along the North Shore, and one of the most innovative is slated to reopen in the fall. The main problem is figuring out which of the many to choose. Aside from its own signature pie, Sydney’s also serves up some tasty pasta and grilled meats. Despite its diminutive size, it packs a punch. Located near the heart of North Shore hors d’oeuvres, the place boasts of a friendly staff and a relaxed vibe. On a hot summer day, Sydney’s is a veritable haven for foodies.

Da Mario

Da Mario is an Italian restaurant located in Rosebery, south of Sydney’s CBD. Located in a warehouse style space, this Italian eatery is known for its classic Italian dishes and woodfired pizzas. This eatery offers 22 different pizzas that are sure to please any palate.

One of the most popular pizzas on the menu is the ‘Pizza Margherita Extra’. It’s topped with fresh tomato, basil, and mozzarella. The signature pizza is also available in two variations: the ‘Margherita STG’ uses Fior di Latte cheese, while the ‘Margherita Provencal’ is topped with buffalo mozzarella.

Da Mario is one of Sydney’s top pizzerias. Pizzaiolo David Cowdrill opened the restaurant in 1999 and it has quickly become a go-to place for traditional Italian food.

[beetleandfox]

as someone who is interested in culture and whatnot, I’ve actually thought about this a lot! I don’t think white Americans don’t have a culture at all— that’s like saying someone doesn’t have an accent— but the culture we do have is very much the product of a globalized society and not rooted in a sense of place. Cultures are basically just adaptations in human lifestyle based on local ecosystem, and the more directly tied to the landscape a society is, the more value we place on it. As such, an indigenous society whose culture is directly tied to the land is considered to have a strong, impressive culture, whereas a society that is not connected to the land is considered to have a weak or nonexistent culture.

What are examples of white American culture? Hamburgers, blue jeans, apple pie, Christianity, chain stores, suburbs? Although these do make up a culture, it is not a very cohesive one. Apples aren’t from the US, and neither is Christianity. Neither cotton nor indigo dye are from the USA, and anyway, America is so good at mass-producing culture unhampered by place that blue jeans have caught on basically everywhere in the world. And if we think of culture as something uniquely tied to place, chain stores really don’t fit the bill. Their whole function is to span vast distances, to be as successful in the mangroves of Florida as in the plains of Montana. Some things might change— a Walmart in LA might sell more bathing suits than one in West Virginia, and they may have slightly different architectural layouts to suit the local weather— but it’s now cheaper to source building materials from far-off places than to quarry the local stone. So they all look the same, and become, in a sense, a cultural void— replacing stores that are unique to places and serve the community in specialized ways.

On a subconscious level, I think everyone recognizes that a white person from Arizona and a white person from Vermont shouldn’t have the same culture. People in Arizona should live in adobe houses and have traditional meals made of prickly pear and whatever, whereas people in Vermont should live in wooden houses with steep roofs for keeping the snow off and have traditional recipes made of maple syrup and blueberries. The fact that America is so big means that we have to invent ways to feel united as one nation, even if those methods (like the all-consuming crawl of Starbucks) can feel forced or unwelcome at times.

That being said, I think we ignore the cultural variation we do have. Look up “New England traditional cuisine,” for instance, and all you’ll get is a bunch of results for clam chowder and, like, New Haven pizza. I find this ridiculous, because think about Thanksgiving food! Turkey, cornbread, pumpkin pie, mashed potatoes, cranberry sauce— the traditional Thanksgiving dinner is comprised of food that is entirely native to the New England region, yet nobody thinks about it as such. Anyway, tl;dr— fight white supremacy and cultural rootlessness by understanding how your lifestyle ties into your local ecosystem!

I hope I can express this properly and sensitively, but I think oftentimes people need to have Categories and Identities and to be healthily exploratory and playful and elastic about them, else they can get vulnerable to some negative things, sometimes really awful things

I wish I could remember where I read it, but there was something that wrote about whiteness in America as an abyss.

Whiteness is something that sheltered white Americans' ancestors, and at the same time devoured them. They used to have a distinct medley of heritages: Irish, German, Scottish, Italian. "Whiteness" ate it up, the languages, the cultures. There were privileges if you destroyed it, and punishments if you held onto anything that was "Other." In a white supremacist society, white people wanted to be "white" first before any other possible identity or connection they could have.

Yay! You're white. You're on top. You win...what? Turns out the prize for "winning" is just that you get to perpetrate the violence of the game instead of being on the receiving end of it.

And that's the nasty twist—there is no prize. The deeply embedded vice of "Southern pride" is not just what the Confederate flag stands for, but also why they've got to cling so hard to that symbol of traitors and losers: they need to be on top of something so bad that even a pile of shit will do. My ancestors were ultimately dirt poor, loads of them ending up in prison or breaking their bodies down doing hard labor, but they were white. Their reward, and their pride, was being stepped on by the violence of poverty only, instead of also by the violence of white supremacy.

"White pride" is all about hate because white supremacy didn't give these folks anything to be proud of. It stripped away the culture and heritage their ancestors had in favor of "whiteness." All those jokes about how white people have no culture, well, it's true isn't it? This shit is how we ended up a primarily monolingual nation. And what looks like happened is that white Americans wound up just...scavenging most of their culture from those they oppressed. Food, music, all of that stuff. Our white ancestors didn't GIVE us anything that was their own to start with.

And this is something that really strikes me about the white supremacist and fascist movements nowadays: the starvation and hollowness behind them. These folks are empty inside. They were given nothing by white supremacy except a very vague sense that they deserve something, and they see people of all different cultures celebrating and flourishing in their unique heritages and identities, and they feel like...they've been cheated.

Equality is so threatening when you're in this situation because it feels like you've got less than everyone else at the end of the day. Not just because of comparison to previous privileges, but because your whole identity was "person that gets to step on everybody else" and your whole inheritance was "shit stolen from everybody else" and in a world where all is set right, you have no identity and nothing. You are nothing.

Anyway I was looking just now at a blog that seemed really white-supremacist-leaning and it was 99% about like, Norse and Proto-Indo-European paganism and "traditionalism" and that's what got me thinking about this again.

This person had apparently done DNA tests on themselves or something, and were really fixated on figuring out their Norse and Germanic ancestors and separating out their genetic and racial identity at a level of precision that seems really pointless that far back in time. And honestly all the paganism stuff seemed like totally arbitrary speculation as well.

And how to become satisfied as a person like this? I am just as much Germanic or Norse as they are, but I don't believe that distant ancestors determine who you are to such an extent that I have some sort of innate cultural tie to Vikings or Visigoths or what have you. I know what percentage Celtic or Anglo Saxon or Norse I am—zero. I learned about those things in books the exact same way I learned about all the cultures and past kingdoms of the world that I presumably don't have ancestors from.

I feel like the experience of being a baby ally and obsessing about apologizing for being white is the same kind of thing in another direction, or another outcome of the same process. Some people seem to get really twisted up for a time over how to stop being guilty about being white.

It's part of the same thing as this guy who is trying to genetically identify his ancestors from like 3,000 years ago. It's the emptiness and meaninglessness of "white" identity apart from white supremacy.

I talk about deradicalization sometimes and I've had the notion a few times that fascism appeals to people who are hollow and starving in terms of identity, and if it wasn't for the sense of emptiness and hunger, they would be less easily radicalized. But it's also a little bit awkward to talk about the deeply unsatisfying nature of white supremacy, because...well, that is pretty low on the list of things bad about white supremacy.

I think this concept is worth talking about in general, though: People want to feel like they come from or are part of something meaningful. They are drawn toward Identities and Categories and Belonging to groups. This is something I think is commonly true about humans, I think it is normal and not a bad thing, and I think we could stand to be a little more upfront about its reality.

I think this means that wanting, and seeking, a sense of cultural identity as a white person (particularly an American) needs to have some kind of non-horrible outlet for it. Because right now, it's nothing but a way to get radicalized, and the dominant other option people take (becoming the Guilty White Person) is liked by no one and helps nothing.

And maybe it doesn't need to have anything to do with race or culture or your ancestors or any of these things that can lead a person down such terrible paths. Maybe more of us should be furries!

As just another thing to consider, I'm reading the book Ecology of a Cracker Childhood and the author of the book uses the word "cracker" not like, with the gravity of reclaiming a "slur" or something like that, but seemingly because that is just the word she most strongly identifies with, the word that best articulates who "her people" are. This feels very solid and levelheaded to me, something that comes from someone with a good sense of themselves.

Personally I've thought a long time that more people should reclaim "redneck." Not in the sense of reclaiming a slur exactly, but in the sense of putting it in neutral usage among the folks it always referred to, instead of letting it increasingly be associated with any Southerner (regardless of working class background) that is the sort to wave a Confederate flag around. The very idea of gatekeeping "redneck" away from racists is just absolutely hilarious to me, I won't lie.

[twosides--samecoin]

about me tag!

as tagged by @incognito-insomniac <3 thank you and I hope you are having a good day :) tagging @edaworks @khazrablood @vault-heck @some27-url @anonymouscosmos for an about me tag if you would like, no pressure~

❤️ last song you listened to?

every shining time you arrive - sunny day real estate

bonus: vocal coach - bomb the music industry

emo/post punk fans rise up

🧡 ideal pizza toppings?

I swear I am not picky, but I know what I like (used to make pizza at a local place, as well :P)

This is a hot take but I regret to inform you anchovies are good on pizza. I also like super salty savoury umami flavour so there you go

99% of the time I am getting a veggie pizza with jalapeno peppers if it's at a chain place. Minimal olives though and NEVER green olives

If I can see the oven the establishment uses and they have classic options I go for those instead :D I loooove regional pizza like the white clam pie you find in New Haven CT and Chicago style deep dish. Truly I am not picky I love pizza

💛 dream vacation

sine wave across america: southbound pacific crest trail, walk to the southern terminus of the continental divide trail, hike to alberta, then follow ice age trail and go to katahdin and southbound to georgia on the appalachian trail

💚 earth, air, fire, or water?

flashback to playing smash bros melee at the EB games when it was a demo: some kid playing bowser: "you want some fire? you want some fire?" just spamming his fire breath attack

💙 cartoon you grew up on?

If it aired on YTV/Teletoon/Family Channel during the late 90's/early aughts, I saw it!

this clip from the weekenders lives in my brain. I think of this every damn day at least once:

Tino's mom finds a note on the fridge that says "take to a kumquat" and she looks at the bowl of kumquats two feet from the fridge and she meets her neurotic son there for a secret meeting.

💜 favourite scent?

bonfire, oud wood, eucalyptus, palo santo, satya nag champa

bonus: angel and alien perfumes by mugler

[pigeoncoffee]

ultimate single word island names list

as you all know i loved single word town names on new leaf.. whilst ive been brainstorming names for my new horizons island i’ve compiled the ultimate single word island names list!

enjoy!

Ocean/water words: • Brook • Bay • Boat • Canal • Coral • Cove • Creek • Current • Deep • Dock • Drench • Driftwood • Drip • Drain • Gulf • Kelp • Lake • Marine • Pond • Reservoir • River • Rinse • Rill • Rockpool • Sail • Sailboat • Scuba • Spring • Snorkel • Stream • Sea • Seaweed • Seabed • Surf • Swamp • Tarn • Tide • Tidepool • Water • Yacht

Summer/Beach words: • Coast • Conch • Dock • Dune • Harbour • Palmtree • Pier • Summer • Sand • Sandcastle • Shell • Seaside • Shore • Sunburn • Sunscreen • Wharf • Vacation • Voyage

Fish/Aquatic animal words: • Barnacle • Clam • Carp • Crab • Eel • Fin • Flounder • Herring • Limpet • Lobster • Mackerel • Otter • Oyster • Plankton • Salmon • Scallop • Shark • Shrimp • Starfish • Stingray • Squid • Sunfish • Tadpole • Trout

Animal/habitat words: • Antler • Ant • Anthill • Burrow • Bee • Beehive • Bumble • Barn • Bat • Bug • Cobweb • Den • Fleece • Fur • Gull • Hive • Hornet • Honeybee • Ladybug • Ladybird • Nest • Paddock • Raven • Roost • Rook • Seagull • Snail • Toad • Web

Plant/flowers words: • Aloe • Bud • Bamboo • Bloom • Clover • Cosmos • Daffodil • Fern • Heather • Lily • Lilypad • Leaf • Lotus • Orchid • Orchard • Palm • Petal • Primrose • Rose • Stem • Seed • Sprout • Tulip • Wilt • Wilted

Forest words: • Acorn • Birch • Branch • Bramble • Bark • Chestnut • Elm • Elder • Fir • Grove • Juniper • Maple • Oak • Sycamore • Stump • Sap • Sapling • Spruce • Tree • Twig • Thicket • Wood • Yew

Other outdoor words: • Acre • Bury • Barren • Cavern • Cave • Cliff • Coal • Dale • Dell • Earth • Field • Fossil • Garden • Hill • Henge • Hedge • Isle • Island • Lawn • Leaves • Mountain • Meadow • Marsh • Moor • Moss • Nature • Peak • Pebble • Rock • Root • Stone • Shire • Thorn • Uproot • Vale • Valley • Vineyard

Food words: • Avocado • Berry • Butter • Chai • Cider • Cake • Coffee • Coconut • Currant • Egg • Eggshell • Eggnog • Fig • Fudge • Honey • Honeycomb • Icecream • Jam • Jelly • Lemon • Mushroom • Muffin • Mocha • Nut • Pancake • Pear • Pea • Pie • Peanut • Pickle • Popsicle • Radish • Rice • Raisin • Rum • Sesame • Sushi • Syrup • Toast • Walnut

Herb/spices names: • Basil • Chive • Cinnamon • Clove • Dill • Fennel • Herb • Mustard • Nutmeg • Parsley • Saffron • Sage • Spice • thyme

Calm words: • Airy • Away • Awe • Aura • Calm • Drowsy • Dream • Hope • Haven • Haze • Lazy • Lull • Nurture • Quiet • Relax • Rest • Safe • Soft • Serene • Slumber • Silent • Yawn

Cosy Words: • Blanket • Boots • Cotton • Cosy • Cinder • Flannel • Glove • Knit • Knitted • Mitten • Quilt • Raincoat • Sweater • Slipper • Teapot • Teacup • Warmth • Weave • Woven • Yarn

Cute words: • Adore • Blush • Bonny • Cupid • Cuddle • Dainty • Delicate • Ethereal • Fluff • Giggle • Glitter • Lovely • Precious • Sweet • Wonder

City/Town/Building words: • Cabin • Camp • Campsite • Cottage • Home • House • Igloo • Inn • Loft • Mill • Market • Park • Road • Shelter • Street • Tunnel • Tavern • Village • Ville

Weather/time of day words: • Blizzard • Dusk • Dawn • Draft • Drizzle • Downpour • Fog • Flood • Flurry • Gust • Hail • Humid • Mist • Misty • Midnight • Noon • Night • Overcast • Rain • Rainfall • Raindrop • Rainbow • Rise • Storm • Soleil • Sunset • Sun • Season • Sleet • Typhoon • Thunder • Weather • Wind

Seasonal words: Spring/Easter: • April • Crisp • Dew • Dewdrop • Easter • Farm • Farmyard • Floral • Florist • Flourish • Grow • Growth • Hatch • June • Plantpot

Autumn/Halloween: • Afraid • Bale • Bonfire • Cackle • Casket • Creep • Coffin • Costume • Carve • Cemetery • Chilling • Disguise • Eerie • Fall • Fright • Frighten • Firework • Grave • Ghoul • Ghost • Grim • Gore • Hay • Harvest • Howl • Haunt • Haunted • Halloween • Lantern • Morbid • November • Phantom • Rake • Strange • Scream • Scare • Spook • Tomb • Trick • Wicked • Witch • Warlock • Zombie

Winter/Christmas: • Arctic • Chill • Carol • Elf • Festive • Frost • Frostbite • Firewood • Gift • Garland • Holly • Holiday • Ice • Iced • Icy • Icicle • Jingle • Jolly • Merry • Noel • Nativity • Ornament • Present • Reindeer • Rudolph • Scrooge • Sleigh • Snow • Skate • Snowman • Snowball • Stocking • Tinsel • Winter • Wreath • Yule • Yulelog

Mystical words: • Amulet • Cauldron • Chalice • Conjure • Coven • Charm • Cherub • Enchant • Fairy • Fairies • Gargoyle • Goblet • Goblin • Golem • Gnome • Hidden • Hex • Imp • Myth • Nymph • Potion • Spirit • Sprite • Spell • Secret • Shadow • Siren • Wand • Wander

Gem stone words: • Amethyst • Amber • Jasper • Jade • Onyx • Opal • Sapphire • Topaz • Quartz

Colour words: • Bronze • Blush • Fuchsia • Hazel • Ivory • Linen • Ochre • Pale • Peach • Pewter • Sepia • Seafoam • Tawny

Space words: • Aurora • Asteroid • Cosmic • Crescent • Eclipse • Gravity • Luna • Mercury • Meteor • Moon • Nebula • Orbit • Planet • Solar • Star • Venus • Zodiac

Direction words: • Around • Across • Above • East • Far • North • Over • South • Under • West

Other words: • Ash • Ablaze • Beam • Backpack • Dust • Ever • Edge • End • Echo • Cranny • Comb • Frail • Gutter • Hole • Lune • Lush • Letter • Nimble • Nook • Old • Plain • Paper • Rinse • Range • Ridge • Rust • Rusted • Rot • Rotted • Silk • Set • Settle • Sponge • Swelter • Swell • Smog • Urn • Umbrella • Vain • Vile • View • Way • World

[wild-west-wind]

☕️ chicago deep dish pizza

All Pizza is good. There is no right way to make a pizza. My family lived and died on the slopes of Vesuvius, mere miles from where pizza was said to be invented. They grew tomatoes and baked bread and they certainly put fresh cheese on tomato bread. They also probably put clams and zucchini and shit on it.

You go to Naples today and despite the weird haughty attitude with pizza, you can get a pizza with french fries on it. You can get a pizza without tomato sauce. You can get a pizza that just has tomatoes on it.

New York Pizza is big and greasy and cheap, what’s not to love.

St Louis Tavern Style pizza isn’t my thing, but it’s got a lot of heart.

I’d kill a man for a good Detroit Style pizza, and the Classic Sicilian Grandma Pizza it borrows from is also murder worthy. A delight in every bite.

California has done some wild shit with pizza, but I’m totally down to throw a whole salad on top of a crunchy thin crust sometimes. It’s fright and fresh and a perfect summer treat!

Philly Tomato Pie? New Haven? French Bread? And yes, even the much maligned Chicago Deep Dish?

All fuckin great. There is literally nothing not to like. Give me a bunch of bagel bites, totinos pizza rolls, a calzone or a stromboli! I will eat it and love it and the world will be a happier place in my eyes after doing so. It’s a good food and it’s hard to mess up.

And Deep Dish! Holy Moly! Give me a bunch of mushrooms and spinach on top of a giant puck of Italian Sausage and 18 lbs of American Low Moisture Mozz any day. I’ll eat it, I’ll fill myself to bursting and I’ll die god damn happy.

send me a ☕️ and a topic and i’ll talk about how i feel about it  

[sofullofloveicould]

8. Describe your ideal three-course meal.

To start, I’ll have ceviche from that Peruvian place on the outskirts of Miami, extra lemon and no clams, please, and maybe a little melted butter and a loaf of rosemary bread from the bakery down the street. And to drink, I’ll have some Thai bubble tea from that stall in the mall.

And maybe after that - some potato pizza from Sally’s in New Haven, make that two - and can one be a day old and reheated, with a fried egg cracked on top. And maybe some sushi too, the spicy tuna from kabuki’s and that vegan one with watermelon from when I went to Florida with my uncle. Throw in some plain tuna as well, with extra avocado please.

And for dessert, can I get some macarons, with almond in the middle like I got in Paris and some key lime pie that my grandmother used to make before the drugs, chilled in the fridge for two days and with the crunchy meringues, not the soft ones. Thank you.

You don’t have any of that? Then I’ll just have a salad, please. And some water.