Author Archives: Jeremy White, Editor-in-Chief

That’s a Wrap

Jeremy White

We just put the finishing touches on the September issue, which was guest-edited by Brian Weavel of Anna’s Pizza & Pasta in Winnebago, IL. A lot of work went into the issue from Brian’s end. He spent time with me on the phone and over e-mail preparing for the issue before he ever set footMore »

Commentary: We’ve been hi-jacked!

Jeremy White

On a normal day the editors of Pizza Today roll into the office, swill down the caffeine and attack a multitude of tasks ranging from copy editing to writing and/or making recipes. There are blogs to write, stories to research, interviews to conduct. There are deadlines. There are Web updates. There are writers to keepMore »

Congratulations Pizzeria Lola!

Jeremy White

Well, the cat’s out of the bag. Though the August issue may not be in your hand for another day or two, we made the announcement in today’s Quick Tips and have given our online readers an early peek at the cover article. Congratulations to Pizzeria Lola in Minneapolis for earning our 2014 Independent ofMore »

Commentary: Support Slice of Hope your way

Jeremy White

We are thrilled to announce that Slice of Hope will return for 2014. When the initiative was launched in 2011, it made sense to partner with a breast cancer research charity because October is both National Pizza Month and National Breast Cancer Awareness Month. Over the years we’ve received numerous calls and e-mails from pizzeriaMore »

New Video Series to Launch Next Week

Jeremy White

We’ve been hitting the road this summer and sitting down with successful pizzeria owners to film a new video series. “One Minute Operator” is designed to provide you with quick insight from your peers and will launch next Wednesday, July 2, right here on the PT.com video spot. From Indiana to Minnesota to Oregon, we’veMore »

Wine & Dine

Photo by Josh Keown

Two decades ago, America was largely intimidated by wine. Snobs drank it. Even worse, they swished it around, spit it into a bucket and then talked about it in unappealing and difficult-to-understand terms like “flinty” or “grassy.” What normal, everyday Joe wanted to drink grass? Since wine was an unknown and perceived as expensive, itMore »