Author and the New York Times' former Public Editor, Daniel Okrent, talks journalism and pizza. Our special guest is pizza historian, Peter Regas, on the secret history of Chicago deep dish pizza.
Our guest is historian, author, and former public editor of the New York Times, Daniel Okrent. We have pizza headlines. And the pizza topic is: “THE REAL STORY (AND RECIPE) BEHIND CHICAGO DEEP-DISH” with pizza historian Peter Regas.
Publisher’s weekly has called our guest, Daniel Okrent, “one of our most interesting and eclectic writers of nonfiction over the past 25 years.” Daniel is a writer, author, and editor. He served as the first public editor of The New York Times. He is the author of several books including; 2003’s “Great Fortune: The Epic of Rockefeller Center”, 2010’s “Last Call: The Rise and Fall of Prohibition”, and 2019’s “The Guarded Gate”. Daniel has been featured in Ken Burns’ Baseball and Prohibition documentaries as well.
Daniel discusses; fantasy baseball and pizza, Detroit style pizza, the state of journalism, getting pizza in a news room.
Peter Regas is a financial statistician and pizza historian. He is quoted numerous times in Eric Kim’s New York Times’ piece “The Most Surprising Thing About Deep Dish Pizza? It’s Not That Deep.” Separately, you can see his deep dish pizza recipe in Chicago Magazine as well.
Peter discusses the secret history he uncovered about the real inventor of Chicago deep dish pizza.