Omaha.com reports, “Earlier in his career, Christopher Wynne put his Russian expertise to work researching arms proliferation for the U.S. government. Now he does geopolitics of another sort: deploying U.S. fast food for the emerging Russian middle class.”

The American Society of Business Publications (ASBPE) has named the top-performing magazines as the finalists for the 2011 Magazine of the Year Competition.

9WSYR.com reports, “The price of pizza may be going up because demand for the popular Italian dish is on the rise in Asia.”

The New York Times reports, “Nick Azzaro, above, says his pizzeria in Trenton, N.J., not Lombardi’s in Manhattan, is the oldest in the country. And it seems as if he’s making a fair claim.”

“Good news is expected this morning at Smithsonian National Zoological Park, also known as the National Zoo. Officials have called a press conference to announce plans for the “fate” of the popular Kids’ Farm and pizza playground. The wording here is important, considering the last official press release on these popular family destinations declared their closing all but done,” according to the Washington Post.

Reuters reports, “U.S. restaurants are starting to list calorie counts on menu items, but new research shows those labels may not be accurate enough, particularly when it comes to individual items. ‘The big story may be that there is such a huge spread in the numbers,’ said Lorien Urban, a nutrition researcher at Tufts University in Boston, who worked on the study of dozens of restaurants in three states. ‘Essentially what that is saying is, you really don’t know what you are getting.'”

NYPress.com reports, “A year and a half ago, Colin, an active member of the DIY punk scene, found himself sitting in his room with a friend, feeling unfulfilled. Trying to picture the perfect job, a title came to him: Pizza Consultant. A Pizza Consultant would naturally travel throughout the country advising Middle American pizzerias how to make their slices more like authentic New York pizza. But to truly become a qualified Pizza Consultant, there was nothing to do but eat at every single NYC pizzeria— and chronicle his adventures in a zine. Thus was born The Slice Harvester.”

According to Metro.co.uk, “After establishing a connection with the space station – manned by the 10-person crew of the space shuttle Atlantis – Mr Obama was greeted by a welcome from Commander Chris Ferguson.”

Nation’s Restaurant News reports, “The Millennial generation of customers, ages 16 through 34, is a key demographic for the restaurant industry, researchers say, and understanding how those consumers differ may help drive guest traffic.”

According to ABC News, “A pizza delivers cheese, it delivers sauce, it delivers goodness. And now it delivers something else: kindness.”

NorthernLife.ca reports that “Boston Pizza will be without a liquor licence until June 29. A 20-year-old, “petite,” woman was served a 32 oz. schooner of beer, as well as a 12 oz. glass of beer at the restaurant on Oct. 18, 2009, a press release from the Alcohol and Gaming Commission of Ontario stated.”

StandardSpeaker.com reports that “Persistent flooding in the upper Plains states have caused flour prices to increase dramatically since mid-March, making it more expensive for flour products to be made.”

Businesses around the country often search for ways to improve employee performance and productivity. One answer for how to do this may be found in what those employees are consuming, especially while they are at work. There are, as it turns out, things that employers can do in order to help get their employees to eat healthier, as well as a variety of reasons why they should want to.

A warm smile still holds big value in the eyes of Canadian consumers, Pizza Pizza and Children’s Miracle Network. Thanks in part to smile-shaped pizza’s, introduced in April as part of the company’s Slices for Smiles fundraiser, Pizza Pizza has raised $100,000 for Children’s Miracle Network, making this April’s fundraiser its most successful one yet.

Nation’s Restaurant News reports “More restaurant brands are working to say “there’s an app for that” to meet both the growing consumer use of smart phones and the demand for more convenience.”

View footage from the U.S. Pizza Team Trials and American Pizza Championship, Spring 2011, in this behind-the-scenes video shot on the show floor in Milwaukee in March, 2011. For more, pick up the June/July issue of PMQ Pizza Magazine.

We all know that a plethora of cheeses can be used on pizzas, from Gorgonzola-and-pear pies to a classic cheese slice with whole-milk mozzarella. However, how are you using one of your pizzeria’s main ingredients in other parts of the menu?

This square pizza Detroit institution is still winning over palates after 65 years in business.

Pizza Inn has come a long way since Joe Spillman opened his first location in 1958 across from the campus of Southern Methodist University in Dallas, but the road has been filled with plenty of ups and downs.