Jeremy White

Jeremy White is Editor-in-Chief of Pizza Today. A graduate of Saint Joseph’s College in Rensselaer, Indiana, Jeremy has a degree in English/Creative Writing with a double minor in Journalism and Communications/Theater Arts. E-mail Jeremy

September 1, 2017 |

Commentary: Join Us in Atlantic City

If you haven’t already registered to attend Pizza & Pasta Northeast, there’s no time like the present. Join us for two fun-filled and educational days October 17-18 at the Atlantic City Convention Center. At the Northeast’s largest pizza and pasta trade show, attendees will be able to interact with more than 100 exhibiting suppliers of…Read More

August 1, 2017 |

Vine to Vinegar

Balsamic vinegar gives menus a flavor jolt with panache When I was in Modena, Italy, a few years ago I had the opportunity to explore the fascinating process of turning grapes into balsamic vinegar. Each intricately planned step, combined with time, worked magic in a way that captured my attention and has held it ever…Read More

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August 1, 2017 |

Commentary: What’s Your Favorite Ingredient?

I’m often asked about my favorite pizzeria, my favorite pizza style, my favorite topping combinations, etc. But I’m rarely asked about my favorite ingredient. And by favorite ingredient, I mean that one thing that’s so deliciously tempting to your own personal taste buds and that’s so versatile that you can utilize it in a number…Read More

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July 1, 2017 |

Commentary: Which Oven is Right for You?

“What oven should I buy?” This is a question I receive fairly frequently. And there’s really no way I can answer it. At least not initially. You see, most of the time the e-mails I receive on the topic go something like this: “I’m opening a new pizzeria in two months. I’ve got a great…Read More

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June 1, 2017 |

Commentary: How would you handle this?

It was 8:45 p.m. when we arrived at the restaurant. Being a Wednesday night, things were slow. Only about 25 percent of the tables were occupied. The smiling hostess seated our party of eight quickly. There were four famished boys amongst us. They’d just finished a baseball game and needed to get home to shower…Read More

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May 1, 2017 |

Commentary: Home Run!

As I write this column, I’m on a red-eye flight home after witnessing my 17th International Pizza Expo. And, boy, was this one a doozy. The 2001 Pizza Expo sticks out vividly in my mind because it was my first. It happened to be the largest one at the time, by far, and I’ll never…Read More

April 1, 2017 |

Pizza Today on the Road: Five Points Pizza, Nashville, TN

On Point Five Points Pizza expanding, again, in Nashville Five Points Pizza has become one of Nashville’s top slice destinations thanks, in part, to a fortuitous drive that took one of its co-owners past an empty store that caught her attention. “It really just came down to good timing,” co-owner David Tieman says when asked…Read More

April 1, 2017 |

Pizza Today on the Road: Pizza Delicious, New Orleans, LA

Simply Delicious How two friends made New Orleans’ Bywater neighborhood a pizza destination When you take less than $1,000 and turn it into a food city’s most buzzed-about pizzeria, clearly you’ve hit on something big. However unlikely it seems in an industry rife with failures, Michael Friedman and Greg Augarten managed to do just that…Read More

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April 1, 2017 |

Commentary: Servers Beware

If you offer dine-in, you already know that the servers you employ are brand ambassadors that completely make or break the experience your customers have within your four walls. No matter how great the food and ambiance happen to be, a bad experience with an employee who serves up a side of attitude with the…Read More

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March 1, 2017 |

Commentary: What Will Define Your Expo?

One of the best things about International Pizza Expo, from my perspective, is all the people from around the world I get to meet and interact with each year. When talking to folks, I usually ask what they hope to accomplish at the show. The answers are varied, but can more often than not fit…Read More