Two National Pizza Chains Fail Antibiotics-policy Report

Although two chains received an A grade—Chipotle and Panera—most of the quick-service restaurants scored much lower. Atlanta-based Chick-fil-A, which is the inspiration for the Pizza for Good pie “Closed on Sundays,” earned a B.

From the post:

The report notes that Chick-fil-A, the largest U.S. chicken chain by domestic sales volume, has committed to serve 100-percent no-antibiotics chicken by 2019 and indicates that, as of March 2015, 20 percent of its chicken meets this standard, reports Food Safety News.

Bad news for the cellar-dwellers, though:

No companies receive a ‘D’ in the report. Twenty top fast food chains receive an ‘F.’ Companies graded ‘F’ include: Applebee’s, Arby’s, Burger King, Chili’s, Dairy Queen, Denny’s, Domino’s Pizza, KFC, Olive Garden, Papa John’s, Sonic, Starbucks, Subway and Wendy’s.

Make your pizza at home! You’ll have more control over ingredients and it’ll be way healthier, too.

Crazy for Kale: Perfect Kale Chips for Pizza [Language NSFW]

I used to despise kale.

Really and truly. I wanted my salad bare and simple, to the point where romaine lettuce seemed like a brazen life choice.

But that was then, and kale is very much now. And not just for me… kale seems to be popping up everywhere—as a power elixir, snack food, bath salts and yes, even on pizza. We have a popular place in Atlanta’s Inman Park called Kale Me Crazy, serving up all sorts of kale-yumminess, including shots of extract, elaborate salads and the like. As Sarah Rosenberg can attest, we heart that joint a lot.

We put kale chips on our “Fun Tina” pizza last year and it was one of my faves of all time. Have a look at that here. She was pretty to look at, too.

the finished "Fun Tina"

the finished “Fun Tina”

Not everyone is convinced that kale is the Second Food Coming; for all fads, remember, there are contrarians. Just ask the Vulgar Chef what he thinks.

Well then. Amidst the noise I’m trying to keep a level head about kale since I’m always the skeptic when it comes to fads. (Writes the guy who still buys $18 Levi’s at Target.)

Anyhoo, kale—despite it’s sometimes annoying hype—makes an already spiffy pizza all the more grand. Here’s my guide on how you can turn your kale in to luscious, ready-to-nomnom bites of goodness.

(I made up the part about bath salts—but you totally believed me there for a second.)

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Ingredients

head of kale
1/4 cup of EVOO
squeeze of lemon
dried garlic (optional)
kosher salt & pepper

Directions

• preheat the oven to 300˚
• wash the kale well. break away all leafy-green pieces from the stem and place in a stainless steel bowl. dry the kale well and then rip the pieces to the desired size. (remember, the greens reduce in the oven.) compost or discard the stems.

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• in a measuring cup, put the olive oil and lemon together with desired pinches of salt and pepper (optional). mix well.
• pour mixture over the kale, one pour at a time, and use your hands to toss. this may be a bit icky to some, but it’s the best way to get the pieces all covered.

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• since heads of kale vary, keep this in mind: you don’t want to go too heavy on your liquid. so, add just enough to cover whatever amount of kale you have. give the pieces a final lashing of kosher salt and pepper. mix one last time.

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• spread pieces out on a baking sheet or a slotted pan cover (shown). bake 10 minutes and turn the pan once; bake for another 15 minutes, but check back to see if it’s done sooner (ovens vary). be patient… cooking at a lower temperature means they’ll be just right after they cool.

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I dare you not to eat half of the chips before they cool. Enjoy! Please post here if you make this at home.

Free Loot: Summer Amazon-review Giveaway!

 

Yellow tomatoes and banana peppers from the garden

Yellow tomatoes and banana peppers from the garden

Basil pesto, organic yellow-tomato pizza sauce, pickled banana peppers.

These are just some of the items you could earn by leaving a Pizza for Good Amazon review this summer!

Why are Amazon reviews so important? They increase discoverability of the title, which means they’ll appear more in suggestions and searches across the site. For better or worse, Amazon has become the go-to place for folks looking for new books to devour.

What’s more, this is a GREAT way for me to connect with you, PFG readers and fans, in an “organic” way—pun definitely intended.

Here’s how it’ll work:

purchase PFG if you haven’t done so already
– go to this Amazon link and write a review
contact me directly and let me know the review is up
– give me your mailing address and BAM—you’ll have some garden-grown yumminess in a few days

And that’s the key: anything I send will be derived from items I’ve grown in my garden in Midtown Atlanta. no additives or preservatives.

I’ll reward 2-3 reviewers each month this summer, so get to making your reviews!

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First up: my famous basil-lemon pesto. So, get to reviewing and the first successful ones will get a jar of pesto! With your permission, I’ll also repost your review right here on the book blog.

Most of all, thanks for being a reader and getting involved in this summer of freebies!

 

"New York Delhi" - the finished product

‘New York Delhi’ – The Best Naan Pizza You’ll Ever Taste

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A few friends recently visited Tabla, a new Indian restaurant in Midtown Atlanta, and reported having naan with cheese on it. Naturally, a lightbulb went off over my head!

The result is “New York Delhi”—an easy, non-yeast, pizza version of classic Indian bread. After hitting the Google for some easy-peasy naan recipes, I settled on one from Veg Recipes of India, created by a great husband-and-wife team of bloggers. They go in to great detail on how to make stove-top naan without yeast. Follow that recipe to the letter, but use this combination of topping ingredients (about 1 tbsp of each – use onion seeds if you can find them):

– dried, chopped garlic
– caraway seed
– poppy seed
– taragon
– onion powder
– pinch of kosher salt

Directions:

– after following the recipe above, and while the dough is rising, mix all ingredients in a chef bowl well. do a taste to make sure the flavor balance is to your liking.
– after the dough has risen (again, see recipe for more) cut, roll and flatten equal-sized pieces.
– spread mixture evenly on top of the dough
– for more on how this is done, see the below video.
– cook on a griddle or skillet, on medium heat, for about 5 minutes on each side. as your cooking the second side, add toppings until melted.
– cut with a pizza cutter in to bite-sized nibbles.

Hope you enjoy. The Brownies were in town visiting me last week, and we shot the video recipe – hope it helps. Thanks to Rachel for filming, and Spensavory for being my most-excellent sous chef.

Make fresh. buy local. raise money. #GoodRising

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Pizza for Good (available at Agate Digital, Amazon, iTunes or B&N) is a video-enhanced eBook chronicling the themed, gourmet-pizza party that sparked a non-profit movement – and how you can do the same in your local communities. Pizza for Good is an inspiring and entertaining cookbook, memoir, and philanthropic guide to building local community through America’s favorite food. Will Pollock, the founder of the charitable artists’ collaborative ARTvision and an Atlanta-based writer, has created 20 unique recipes for specialty pizzas that emphasize locally sourced ingredients and come with a heaping amount of helpful kitchen tips. But Pizza for Good is also a funny, moving, and thought-provoking series of stories about Will’s personal experience in creating a philanthropic arts organization and his community-building efforts as achieved through pizza. His aim is to not only give readers brand new ways to think about their favorite food, but to offer straightforward advice on how they can start their own “Pizza for Good” events for the causes that mean the most to them.

(Still) Your Move, Chick-fil-A

"Closed on Sundays," right out of the oven

“Closed on Sundays,” right out of the oven

Early on, in advance of Pizza for Good’s release date last year, I wrote a post, “Your Move, Chick-fil-A,” that talked about the pizza I created called “Closed on Sundays.”

That pie, which calls for a honey-mustard base with diced Chick-fil-A chicken strips and mozzarella cheese, became the break-out hit of the annual New Year’s Eve gathering. The post details how the company and its leadership became embroiled in controversy when tax records revealed CFA gave to many anti-LGBT groups—including many back-and-forth statements about where the company landed in the debate.

Here’s an excerpt from Chapter 6, “Closed on Sundays”:

“I have personally struggled with how to handle offering this pizza. A private company should be able to craft its own motto, mission and raison d’etre, true; but I also don’t like the optics of outward discrimination, particularly when it comes to multinational companies conducting themselves that have, even at prior times, overtly excluded average people or consumers.”

The most recent turn in the saga is Dan Cathy’s recent interview with the Atlanta Journal-Constitution, in which he pledges never to weigh in on the subject again:

“Consumers want to do business with brands that they can interface with, that they can relate with,” Cathy told the newspaper. “And it’s probably very wise from our standpoint to make sure that we present our brand in a compelling way that the consumer can relate to.”

We agree. But there’s a further way you can engage with the LGBT community: by showing small levels of support here and there, as outlined in my earlier post. So, my offer to the company—to donate to our cause much in the same way the support folks on the other end of the ideological spectrum—still stands. Donate a few boxes of chicken breasts to the New Year’s Eve gathering, show good faith, and I’ll make a BFD about it.

Until then, I’ll slave over a hot stove and make them at home. Buy the book to learn the process!

Make fresh. buy local. raise money. #GoodRising