Top Food And Agriculture Companies in Saint Louis, MO 63119
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Our Tea Party Tea
By Founding Fathers Tea July 05, 2015
This was the original name I was going to use for my business, however they would not let me have it because there was something similar already like it. The business name is FOUNDING FATHERS TEA. www.foundingfatherstea.us ...read more
Posh Puppies Rescue
By kchfyb at Citysearch August 22, 2011
Just visited Posh Puppies and while there were some negatives about the place, there were also positives. Negatives: First, this place SMELLS....really bad. The smell starts in the parking lot and when we got inside it was almost bad enough to make us leave right away. The only reason we didn't was because it took us 45 minutes to get down there and we didn't want it to be for nothing. Second, we had to wait FOUR HOURS to see the one puppy we were looking to possibly adopt. Four hours in this stink hole was almost bad enough to make us tear our hair out. There is only one visiting room in the whole place (it is a very small place), and although there is a sign that says you can only be in the room 15 minutes at a time, they did not follow it....we were next in line for over 2 hours. Positives: First, the little girl we ended up adopting is perfect. We couldn't possibly ask for a better puppy. She seems healthy and they gave us all of her vet records which were in depth with vet info. Second, they make sure to clean up the puppies a bit before they bring them in the room with you...which is why it took so long to wait in line I'm sure... Third, they groom them completely if you decide to adopt them and bring them home with you. Our baby girl looked like a million bucks. They spent quite a bit of time grooming her making sure she was clean and perfect. Even put a little pink bow in her hair too! Lastly, the woman who seems to run this place REALLY does care about these animals. They make sure the people who are adopting the animals are good people who really want a loving companion and can give it the care and attention it needs. She went over with us in depth all the things we should be doing to take care of our little lady and keep her safe before we brought her back home with us. I think this was the most important detail about this place, because if you just walk into this place it looks (smells) like they could care less...but talking to this lady you could tell she genuinely did care about these animals and was taking care of all of them the best she could with this non-profit business. Over all....I would say give this place a shot. We couldn't find the kind of dog we wanted anywhere else close by and the little girl we have is just precious...we couldn't see life without her now! If we ever go in there again we'll just make sure to bring about 5 cans of Febreeze. ...read more
Posh Puppies Rescue
By SATG at Citysearch June 24, 2011
Posh does not breed their dogs. All of the dogs are spayed or neutered. I believe the owner does get some of the dogs from puppy mill auctions, as do many breed specific rescue groups. I was going to get a dog from one of the local breed rescues and several of the dogs were "saved" at acutions. Yes the employees at Posh bring the dogs from the back. Maybe they should allow customers to see where the dogs are housed. My veterinarian, who is a great vet doesn't even let clients go in the back. Anyway, I adopted my dog from Posh and I am glad did. ...read more
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GhettoLifeStyle
The all-purpose gourmet sauce can be used with a variety of meats, side dishes, finger foods, and snacks. The sweet, tangy and boastful flavor grabs your tastes buds and will take them on a joyride of flavor. Freddie Lee's Ghetto Sauce is gluten free, no high fructose corn syrup, and vegan friendly (no meat product in sauce). Great taste, delicious aroma and will give any dish you make bling with flavor. ...read more
By Freddie Lee's Ghetto Sauce LLC July 10, 2017
Pizza System
Now is the time to start offering Pizzas to your customers, We have our counter system "PT" on sale for $1988.00. With our new Pre-topped products it just couldn't be any simplier to make fresh baked pizzas. Check out our web sitewww.pizzasofeight.comor call 800-422-2901 for more information. ...read more
By Pizzas of Eight August 29, 2008
Slice of Heaven
A Slice of Heaven: A History of Pizza in America Today we have another in our series "A Slice of Heaven" by food writer and Serious Eats founder Ed Levine. It gives a nice overview of where the dish we all love came from.WORDS BY ED LEVINE .::.Once upon a time, around the turn of the last century, pizza in America was an inexpensive peasant food, madecasalinga(home-style) by southern Italian immigrant women in their kitchens. Adverse economic conditions had forced four million southern Italians to come to America by 1900. Descendents of all the seminal American pizza makers indicated their ancestors learned to make pizza by watching relatives make it at home.In 1905, Gennaro Lombardi applied to the New York City government for the first license to make and sell pizza in this country, at his grocery store on Spring Street in what was then a thriving Italian-American neighborhood. In 1912, Joe's Tomato Pies opened inTrenton, New Jersey. Twelve years later, Anthony (Totonno) Pero leftLombardi'sto openTotonno'sin Coney Island. A year later, in 1925, Frank Pepe openedhis eponymous pizzeriain New Haven, Connecticut (left). In 1929, John Sasso left Lombardi's to openJohn's Pizzain Greenwich Village. The thirties saw pizza spread to Boston (Santarpio's in 1933) and San Francisco with the opening of Tommaso's (1934), followed shortly thereafter with additional openings in New Jersey (Sciortino's in Perth Amboy in 1934 and the Reservoir Tavern in Boonton in 1936). In 1943, Chicago pizza was born when Ike Sewell opened Uno's. What did New York, New Haven, Boston, and Trenton have in common? Factory work available to poorly educated southern Italian immigrants. Pizza at this point was very much an ethnic, poor person's food eaten by Italians in the urban enclaves in which they had settled.The mainstreaming of pizza into American life began after World War II, when American GIs stationed inItalyreturned home with a hankering for the pizza they had discovered overseas. In 1945, one of these returning soldiers, Ira Nevin, combined his eating experiences during the war with the know-how he had gained repairing ovens for his father's business to build the first gas-fired Bakers Pride pizza oven. These pizza ovens allowed retailers to bake pizzas quickly, cleanly, efficiently, and cheaply. Armed with a little knowledge, aBakers Prideoven, and a by-then ubiquitousHobart Mixer, aspiring pie men were ready to go into business.Between 1945 and 1960, pizzerias began sprouting up all over the country. Most were owned by independent operators-some Italian, some Greek-but all of them American. People were either making their own mozzarella or buying fresh mozzarella from a local purveyor. They were originally making their own sauce from fresh tomatoes, but at the very least they were making it from canned tomatoes. Dough was made in-house. Toppings were made in-house or locally.The pizza-eating habit spread quickly to workers on their lunch hour, families looking for a cheap and satisfying meal out, and bar habitués looking for a food chaser for their alcohol. It is no coincidence that so many pizzeria/bars opened up after the end of Prohibition in 1933. And unlike other classic American foods such ashot dogs, meat loaf, ham sandwiches, andhamburgers, pizza was a perfect communal food. In fact, it was meant to be shared. There were no slices in most places, so you needed a group to order and eat a pizza. The group could be coworkers, teammates on a ball team, or a family.Many of the seminal pizzerias started as taverns, which could be frequented only by adults or kids accompanied by adults. At Vito & Nick's in Chicago, there's still a sign that greets you, saying, "No one under 21 is allowed in unless accompanied by adults." Lots of seminal pizzerias have "tavern" in their names: Reservoir Tavern in Boonton, Star Tavern in West Orange, Top Road Tavern in West Trenton. Jimmy DeLorenzo told me that the originalDeLorenzo'sin Trenton had a dance floor that made it the best place to meet girls in the city at the time it opened in 1936. Sociologists talk about the need for third places in every culture, the one place people can gather besides work and home. It seems to me that pizzerias were a third place in many Italian-American communities.The pizza at most of the early American pizzerias was thin-crusted and casalinga in style. This kind of pizza is still being made all along theJersey Shoreat places such as Pete and Elda's/Carmen's in Neptune and Vic's in Bradley Beach, on Long Island at Eddie's in New Hyde Park, and in Chicago at the aforementioned Vito & Nick's. I've eaten at many of these pizza taverns in researchingA Slice of Heaven.The pizza tends to be very good, it's always made by hand, and it tastes great as long as you don't overanalyze it. It's true that none of this pizza is as good as the classiccoal-fired piesthat were coming out of the ovens inNew Havenand New York and even Trenton before they changed over to gas. But that doesn't matter. This pizza was honest, handmade food that brought people together. Pizza is, after all, the ultimate populist, minimalist food.What changed the pizza-scape in this country forever was the proliferation of chains. Pizza Hut started in Wichita, Kansas, in 1958; Little Caesar's emerged in 1959 and Domino's in 1960 (both in Michigan); and Papa John's opened in 1989 in Indiana. None was started with the idea of making the great home-style pizza the founders grew up with. If you go to each of the websites, you find that they all started as, first and foremost, a business proposition.The chains made pizza a commodity. Though they still made pizza by hand, they used sauce and cheese and dough made in a central location and shipped to each city and location. Pride in the pizza-maker's craft disappeared. Chain pizza shops sold cheap, communal food with a fun image. Independents couldn't compete on price. AtHouse of Pizza and Calzonein Brooklyn, former owner John Teutonico told me that when a Domino's opened a couple of blocks away, he knew his business was in trouble. "How can I compete with this?" he asked, showing me a flyer offering a large pizza with two toppings for $10. Teutonico and his partnersold the businessin 2004.The chains produced a chain reaction (pun intended). The independent pizza makers were and are being driven out of business. Between 1960 and 2000, the number of independents decreased markedly while the number of pizza chain outlets increased exponentially. As a result, many people had their first exposure to pizza in a chain restaurant. The Pizza Huts of the world became the pizza taste standard bearer in their minds. Even chain pizza tastes eminently satisfying, especially if you've never had the real thing.But the chains haven't won the war. I found there are still hundreds of independents selling good, honest, handmade pizza all over the country, and it's these pizza makers that I've tried to identify and celebrate in A Slice of Heaven. I'm sure I haven't hit them all, and for that I apologize. Please let me know about the ones I've missed. No matter where you live, you can find them. And you don't have to be a food critic to be able to taste the difference. The best pizza has the taste of great handmade food; it's the taste of love and family and community, and it's the taste we all should seek out no matter what we want to eat. The chains are not going to go away, but that doesn't mean we have to eat at them if we have a choice. And in most places we do have a choice. We might have to pay a little more for a pie, but what we get in return is a better-tasting pizza made by hand, with love and perhaps with a local ingredient or two.The last time I went toPizzeria Bianco, a young man with a short haircut and a baseball cap on backwards was leaving the restaurant as I was talking to owner/ pizzaiolo Chris Bianco. "Are you the owner?" the young man asked Chris. "I am," Chris answered. "Well, I just want to tell you that your pizza rocks. It's way better than Pizza Hut." After he left, Chris smiled and said, "I guess that's progress." ...read more
By Pizzas of Eight November 08, 2007