Pizza for breakfast is a long-standing tradition of cold pizza, often eaten as a hangover cure by people who vaguely remember having ordered it the night before.

According to the New York Times, “Richard Grace, a founder of Grace Manufacturing, based here in the Arkansas River Valley, said in 1995 when he learned that his Microplane brand rasp — designed to be mounted on a hacksaw frame and used by woodworkers — was being bought in great numbers by home cooks to zest citrus and grate hard cheeses.”

According to MyFoxHouston.com, “A pizza delivery boy is being hailed as a hero – that’s because he saved his co-worker’s life.”

Tyson Food Service has released the newest edition of Tyson’s Insights and Discovery newsletter containing “Understanding Today’s Foodservice Consumer,†which helps to unlock the latest consumer-centric insights into foodservice-related trends.

According to Nation’s Restaurant News,”Menu prices will pose a dilemma for restaurants this year as operators struggle with rising commodity costs and consumers who remain focused on value, according to a new study by AlixPartners LLP.”

The United Fresh Produce Association is cheering a new proposed rule from the Department of Agriculture that would significantly increase the amount of fresh fruits and vegetables served to the 32 million students served by the National School Lunch Program.

According to the New York Times, “Are young people addicted to feeling good about themselves?”

Today on This Week in Pizza find out who serves the lowest calorie slice in the Big Apple. Also, Monday is 1-11-11, find out what the mega delivery chains are doing