According to a news report from wenatcheeworld.com, “Ronnie Wyrick gyrates, twists and turns, hops and shakes daily along Miller Street. People in their cars wave as he swirls his cardboard pizza dance partner around like a pepperoni tornado. Even if you’re not hungry, there’s no way you’re not going to take notice of Wyrick, nor his evening shift replacement, Mary McAlvery.”

According to a news report from stltoday.com, “Walt Gregory is an organic farmer who challenged two neighboring farmers to a worm-digging contest. He wanted to prove that farming with chemical fertilizers destroys the worms and other organisms that are nature’s way of enriching the soil, for free.”

According to a news report from nzherald.co.nz, “You have to watch your knuckles when you take them through a door,’ warns Wholly Bagels founder Charlie Daily. At 20 inches (51cm), the giant pizzas are a little ridiculous, but that’s the size of an authentic New York-style pizza, so that’s the size they make them.”

According to a news report from nytimes.com, “Jeff Varasano woke at 2:50 a.m. so he could get to his kitchen, measure precise quantities of water, flour, salt and yeast on a digital scale, and then mix them together. Sixteen hours later about 30 guests would be arriving, and they would want pizza. Since moving from Manhattan to Atlanta in 1998, Mr. Varasano, a 42-year-old software engineer, has been looking for the kind of pizza he left behind in New York. Finding nothing close, he has spent much of the past decade trying to reverse-engineer what had been his favorite — from Patsy’s in East Harlem — in a home kitchen oven which, like nearly all consumer models, has a maximum cooking temperature roughly half of the 1,000 degrees pumped out by the coal-fired pizza oven at Patsy’s.”