HOT & FRESH
ISSUE NO. 15| JULY 2023 ISSUE NO. 15| JULY 2023 200+ BLACKOWNED EATERIES & FOODBRANDS LISTINGOF FLOYD SIMS FEATURE FEATURE
02 J U L Y 2 0 2 3 | I S S U E 1 5 02
THE CREW Deirdra Massey, Senior Editor Regina Barnes, Editor Joycelyn Wallace, Promotional Director Christa Vinson, Restaurant Content Director Sharon Dudley, Account Director Dorothy Simmons, Account Director Maya Massey, Social Media Director Official Email: loveoffoodguide@gmail com Official Phone: (404) 585-1179 Facebook @afoodieloveoffood | Instagram @afoodieloveoffood | Twitter @AFoodieLoveOfF1
Hey foodies!!
Welcome to the latest issue of Love of Food featuring an amazing pizzeria here in Atlanta! We're excited to share with you some of the latest trends, recipes, and stories from the world of pizza
As always, we strive to provide you with the most informative and engaging content possible. In this issue, you'll find articles on everything from the history of pizza to the latest pizza-making techniques - well not really, but we will be sharing some great and inspirational stories from local pizzerias. We also have some mouth-watering recipes that you won't want to miss
We want to thank our dedicated team of writers and contributors for their hard work in putting together this issue. We couldn't do it without them!
We hope that you enjoy reading this issue as much as we enjoyed putting it together. As always, we welcome your feedback and suggestions for future issues, and don't forget to share a slice
Sincerely,
Deirdra & The Crew
J U L Y 2 0 2 3 | I S S U E 1 5 04
Photo credit: J Nalls Studios : Makeup credit: Sweet Hues Beauty
Sharon Christa Deirdra Dorothy Joycelyn CONTENTS RUNNING + FITNESS + FOOD 03 THE BLACK FOODIE CREW 09 HISTORY OF PIZZA John, Photography 04 FROM THE FOODIE Message from The Editor 34 LISTING PRICES - RATE CARD 35 PUBLISHING SCHEDULE 38 THE FOODIE GUIDE FLOYD SIMS, OWNER OF NANCY'S PIZZA CONYERS 12 FEATURE 19 TYPES OF PIZZA
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BeautiNU Travel specializes in custom group travel and getaways. We are passionate about assisting with your family get-a-way, vacation or special girls trip or bro-weekend. We are determined to curate an experience that is memorable and unique to your group.
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PIZZA HOT & FRESH
This issue offers a moderately in-depth exploration of the rich history of pizza, with a particular focus on the significant contributions of Black culture to its evolution. By examining the origins of pizza, its journey to becoming a globally beloved dish, and the diverse influences that shaped its development, we can appreciate the immense role that Black culture played in refining and popularizing this culinary delight.
Pizza, a universally adored food, has a captivating history that spans centuries and continents While its origins can be traced back to ancient civilizations, the influence of Black culture on pizza's development has been profound. So let us shed light on the historical evolution of pizza and the invaluable contributions made by Black culture in shaping this iconic dish.
The roots of pizza can be found in ancient times, with evidence of flatbreads topped with various ingredients dating back to ancient civilizations such as the Egyptians, Greeks, and Persians However, it was in Naples, Italy, during the 18th and 19th centuries that pizza as we know it today began to take shape. Black culture played a role in the city's vibrant culinary scene, where African immigrants and descendants contributed their unique culinary traditions.
The Black Influence on Pizza in Naples:
During the era of Spanish rule in Naples, African slaves and free Black individuals had a significant impact on the city's food culture Their knowledge of spices, flavors, and cooking techniques brought a new dimension to Naples' cuisine, including its beloved pizza. The infusion of African culinary traditions, such as the use of tomatoes and various spices, transformed the humble flatbread into a flavorful and diverse dish.
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PIZZA IN THE UNITED STATES
The arrival of Italian immigrants in the United States in the late 19th and early 20th centuries brought pizza across the Atlantic In cities like New York, Chicago, and Philadelphia, Italian immigrants opened pizzerias, introducing their traditional recipes to an American audience However, it is essential to acknowledge the significant role of Black communities in these cities, who not only embraced pizza but also contributed to its popularity.
African-American Pizza Culture: African-Americans have played an integral part in the development and promotion of pizza throughout history. From working in pizzerias to creating their unique pizza styles, Black entrepreneurs and communities have left an indelible mark on the American pizza landscape Notable examples include the "soul food" pizza, which incorporates traditional AfricanAmerican flavors and ingredients into the pizza-making process
Contemporary Influence:
In the present day, the influence of Black culture on pizza continues to evolve. The rise of fusion cuisine and the growing popularity of diverse global flavors have paved the way for innovative pizza creations. Black chefs and food entrepreneurs are at the forefront of this movement, infusing their cultural heritage into pizzas that celebrate the diversity of flavors, toppings, and cooking techniques.
Pizza, with its rich history and global appeal, is a testament to the power of cultural exchange and the contributions of diverse communities The influence of Black culture on pizza's journey from ancient flatbread to a beloved international dish cannot be overstated By recognizing and appreciating the contributions of Black culture, we can enhance our understanding and enjoyment of this gastronomic delight that unites people from all walks of life
OWNER, CONYERS, GA FLOYD SIMS Nancy's Pizzeria, 1360 Dogwood Drive, Suite 100 Conyers, GA 30013
entrepreneurship from a young age and wholeheartedly committed himself to transforming his vision into tangible success In pursuit of his dreams, he embarked on a journey by enrolling at Clarion University in 1975 and successfully obtained his BA in Business Administration. Shortly thereafter, he ventured into the corporate world, assuming a management role as a processing and packaging supervisor at General Foods Corporation.
In 1982, Floyd Sims decided to embark on a new chapter in his professional life, bidding farewell to General Foods. He eagerly embraced an opportunity presented by Anheuser Busch, where he not only gained invaluable insights into the intricacies of the business but also felt encouraged to explore his own entrepreneurial aspirations.
leap forward by establishing his inaugural McDonald's franchise Over the course of the next 18 years, from 2000 to 2018, he provided employment opportunities to more than 300 individuals in Georgia Through his ventures, he contributed to the generation of over $3 million in annual wages, uplifting the local economy and fostering financial stability for numerous households. Furthermore, his enterprises also made a substantial impact on the community by generating approximately $1,000,000 in sales taxes during this period.
What has been your best day as a restaurant owner? Worst day? Some of the best days as a business owner are when my management team would say "Mr. Floyd, we got this business, how about you sit down and relax". The worst days are when employees wouldn't report to work.
What made you want to open up a pizzeria and why in your current location? After dedicating 18 years of my life to McDonald's, I found myself growing restless with idle time It was then that a friend of mine introduced me to the world of Nancy's Pizzeria and suggested I explore the possibility of opening another franchise Having successfully opened and managed seven McDonald's locations in the past, I contemplated the idea of venturing into the pizza industry by opening a single pizzeria Conyers seemed like the ideal location, as Nancy's Pizzeria had not yet established its presence there
What is your favorite menu item? My favorite is Uncle Tony's Pizza which is on our Greatest Hits menu and it comes with Italian sausage, pepperoni, green peppers, and onions. I also enjoy our wings.
What experience do you want your customers to take away from Nancy’s Pizzeria in Conyers? At Conyer’s Nancy’s Pizzeria, we want our customers to savor great Chicago pizza and food that are always consistent We want our restaurant to be a friendly place where they can have a meal, a party, or a convenient takeout service
What advice would you give other entrepreneurs starting out in the restaurant business? My advice for aspiring entrepreneurs is to create a clear and realistic business plan and follow it every day It is also beneficial to network with seasoned business owners who can offer guidance and support K
Moving forward, what are your goals and visions for the new year? My goal for Conyer's Nancy's Pizzeria is o be one of the best in Conyers and Atlanta
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PRE-ORDER NOW PRE-ORDER NOW What Flavor What Flavor What Flavor Do You Savor? Do You Savor? Do You Savor?
"You can't make everyone happy! YOU'RE NOT PIZZA."
NeapolitanPizza
N e a p o l i t a n i s t h e o r i g i n a l p i z z a . T h i s d e l i c i o u s p i e d a t e s a l l t h e w a y b a c k t o 1 8 t h c e n t u r y i n N a p l e s , I t a l y . T h e t y p i c a l N e a p o l i t a n p i z z a t o p p i n g s a r e f r e s h m o z z a r e l l a , t o m a t o e s , b a s i l l e a v e s , o r e g a n o , a n d o l i v e o i l . S i n c e N e a p o l i t a n p i z z a i s t h i n , i t i s n ' t d e s i g n e d t o h a n d l e t h e w e i g h t o f t o o m a n y t o p p i n g s . I n f a c t , N e a p o l i t a n p i z z a i s s o t h i n t h a t i t ' s t y p i c a l l y e a t e n w i t h a f o r k a n d k n i f e .
SicilianPizza
S i c i l i a n p i z z a , a l s o k n o w n a s " s f i n c i o n e , "
p r o v i d e s a t h i c k c u t o f p i z z a w i t h p i l l o w y d o u g h , a c r u n c h y c r u s t , a n d r o b u s t t o m a t o s a u c e . T h i s s q u a r e - c u t p i z z a i s s e r v e d w i t h o r w i t h o u t c h e e s e , a n d o f t e n w i t h t h e c h e e s e u n d e r n e a t h t h e s a u c e t o p r e v e n t t h e p i e f r o m b e c o m i n g s o g g y . S i c i l i a n p i z z a w a s b r o u g h t t o
A m e r i c a i n t h e 1 9 t h c e n t u r y b y S i c i l i a n
i m m i g r a n t s a n d b e c a m e p o p u l a r i n t h e U n i t e d
S t a t e s a f t e r t h e S e c o n d W o r l d W a r . S i c i l i a n
p i z z a s a r e o f t e n t o p p e d w i t h b i t s o f t o m a t o ,
o n i o n , a n c h o v i e s , a n d h e r b s .
NewYork-StylePizza
W i t h i t s c h a r a c t e r i s t i c l a r g e , f o l d a b l e s l i c e s a n d
c r i s p y o u t e r c r u s t , N e w Y o r k - s t y l e p i z z a i s o n e o f A m e r i c a ’ s m o s t f a m o u s r e g i o n a l p i z z a t y p e s . N e w
Y o r k - s t y l e p i z z a u s u a l l y f e a t u r e s t o m a t o s a u c e a n d m o z z a r e l l a c h e e s e . U n l i k e i t s t h i n c r u s t c o u n t e r p a r t , t h e N e a p o l i t a n , N e w Y o r k - s t y l e p i z z a s c a n h a n d l e a w i d e r a n g e o f a d d i t i o n a l t o p p i n g s , f r o m p e p p e r o n i a n d s a u s a g e t o m u s h r o o m a n d a n c h o v i e s . W h i l e t h i s s t y l e o f p i z z a c a n h a v e v i r t u a l l y a n y t o p p i n g a d d e d t o i t , i t ' s c o m m o n t o f i n d p i z z a l o v e r s t o p p i n g N e w
Y o r k p i z z a w i t h c o n d i m e n t s , l i k e o r e g a n o , r e d p e p p e r
f l a k e s , P a r m e s a n c h e e s e , a n d g a r l i c p o w d e r .
ChicagoPizza
C h i c a g o p i z z a , a l s o c o m m o n l y r e f e r r e d t o a s d e e p - d i s h p i z z a , g e t s i t s n a m e f r o m t h e c i t y i t w a s i n v e n t e d i n . D u r i n g t h e e a r l y 1 9 0 0 ’ s , I t a l i a n i m m i g r a n t s i n t h e w i n d y c i t y w e r e s e a r c h i n g f o r s o m e t h i n g s i m i l a r t o t h e N e a p o l i t a n p i z z a t h a t t h e y k n e w a n d l o v e d . I n s t e a d o f i m i t a t i n g t h e n o t o r i o u s l y t h i n p i e , I k e S e w e l l h a d s o m e t h i n g e l s e i n m i n d . H e c r e a t e d a p i z z a w i t h a t h i c k c r u s t t h a t h a d r a i s e d e d g e s , s i m i l a r t o a p i e , a n d i n g r e d i e n t s i n r e v e r s e , w i t h s l i c e s o f m o z z a r e l l a l i n i n g t h e d o u g h f o l l o w e d b y m e a t , v e g e t a b l e s , a n d t h e n
t o p p e d w i t h a c a n o f c r u s h e d t o m a t o e s . T h i s o r i g i n a l
c r e a t i o n l e d S e w e l l t o c r e a t e t h e n o w f a m o u s c h a i n
r e s t a u r a n t , P i z z e r i a U n o
CaliforniaPizza
C a l i f o r n i a p i z z a , o r g o u r m e t p i z z a , i s k n o w n f o r i t s u n u s u a l i n g r e d i e n t s . T h i s p i z z a g o t i t s s t a r t b a c k i n t h e l a t e 1 9 7 0 ’ s w h e n C h e f E d L a D o u b e g a n e x p e r i m e n t i n g w i t h p i z z a r e c i p e s i n t h e c l a s s i c I t a l i a n r e s t a u r a n t , P r e g o . W h e n i t c o m e s t o C a l i f o r n i a p i z z a , t h e r e ' s n o s u c h t h i n g a s t r a d i t i o n a l t o p p i n g s . T h i s l a c k o f s p e c i f i c i t y a l l o w s y o u t o g e t i n v e n t i v e . Y o u c a n i n c l u d e a n y t h i n g f r o m c h i c k e n a n d a r t i c h o k e s t o g o a t c h e e s e a n d e g g .
"It's ok to eat a whole pizza by yourself."
Weekly Pay Performance Bonuses Dedicated Runs Frequent Home Time Must Pass DOT Physical & Pass Drug Test Minimum 2 Years Experience Required TWIC Card Preferred Class A CDL, Able To Operate a 10 Speed Manual Transmission 800-584-1434 MNJLOGISTICSLLC@GMAIL.COM CONTACT US
NOW HIRING NOW HIRING NOW HIRING
us about our other sweet treats & More CAKE CUPCAKES CHEESECAKE CONTACT US FOR A QUOTE ZORA N. MASSEY, OWNER @BLOCKSNAKS
& Everything is Sweet
Ask
Anything
with pizza, not negativity."
"Surround yourself
GUIDE FOR ATLANTAN FOODIES
A T L A N T A ' S N E W L E A D I N G G U I D E T O G R E A T F O O D RECIPES • PEOPLE • GOOD FOOD
"Any pizza is a personal pizza if you believe in yourself."
BETTER, FASTER, BETTER, FASTER, & & SSTRONGER TRONGER
PERSONAL TRAINING
30 TO 90 MIN SESSIONS
INDIVIDUAL | GROUP ASK FOR GABRIEL
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Restaurant's location, Phone No. & Operating Hours
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Love of Food is published 6 times per year. Every effort is made to verify all information provided in each edition. The content of each publication is meant to be a guide and does not reflect the editor's personal recommendations.
GUIDE FOR ATLANTAN FOODIES
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PRINT PUBLISHING SCHEDULE
2023
JANUARY/FEBRUARY
2022 Atlanta’s Top Ranked Black-Owned Restaurants
Deadline: DEC. 30 | Publish: JAN. 26
MARCH/APRIL
Jamaican Me Right
Featuring Caribbean Restaurants
Deadline: FEB. 25 | Publish: MARCH 26
MAY/JUNE
Junior Chefs
Featuring The Young Chefs of Atlanta
Deadline: APRIL 30| Publish: MAY 26
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Pizza on Us
Featuring Atlanta's Pizzerias
Deadline: JUNE 30| Publish: JULY 26
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Featuring Wines, Beers & Liquor
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HOLIDAY CATERERS
Featuring Holiday services
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S U B S C R I B E
C O N N E C T W I T H U S !
GUIDE FOR ATLANTAN FOODIES
"Problems come and go but PIZZA is forever."
AFRICANCUISINE
AMERICANCUISINE
AMERICANCUISINE
ARTISAN
BAKERY/CUSTOMCAKES/SWEETS
BAR/COCKTAILS/SPORTS
BBQ/SOULFOOD/SOUTHERN
BRUNCH CAFÉ
CATERINGSERVICES
COFFEE/TEASHOPS
ETHIOPIAN FITNESS/HEALTH
FOODTRUCKS
JAMAICAN JUICEBAR
LATIN
PIZZERIA
PRIVATECHEF/MEALPREP
TAVERN
VEGAN/VEGITARIAN
WINGS/CHICKEN
GUIDE FOR ATLANTAN FOODIES A T L A N T A ' S N E W A T L A N T A ' S N E W L E A D I N G G U I D E L E A D I N G G U I D E T O G R E A T F O O D T O G R E A T F O O D RECIPES • PEOPLE • GOOD FOOD RECIPES • PEOPLE • GOOD FOOD Comingin Comingin Septembers'sIssue! Septembers'sIssue!
