Image via Flickr
For decades some New Yorkers have believed that the price of subway fares and pizza slices are linked. Known as the “Pizza Principle,” the economic theory/urban legend tries to account for the fact that, for the past 40 or so years, the cost of a plain slice of pizza has pretty much tracked with the cost of a single ride fare. So far nobody has been able to provide a clear explanation of why that might be—or if there’s more to it than coincidence. The latest MTA board vote on fare increases may have severed the connection between subway and pizza before we could fully understand it. As the Wall Street Journal reports, the “Pizza Principle” doesn’t hold now that gourmet offerings have bumped the average cost of a slice to the $3-$3.50 range while the MTA is maintaining the base fare at $2.75.
More on New York’s strangest economic theory
Pizza from Patsy’s in East Harlem, via Wiki Commons
By now you’ve surely heard that New York City’s pizza and bagels stand out because of our tap water. And now a New Jersey company is trying to capitalize on that widely-accepted theory by marketing a water-filtration system that can match the molecular makeup of NYC water, thereby allowing anyone anywhere to replicate our tasty dough (h/t NYP). This past Monday, the $2,890/year New York WaterMaker was unveiled at the International Pizza Expo in Las Vegas, and apparently, it already has the approval of some old-school New York pizza makers.
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, Tue, September 20, 2016
It’s almost inconceivable to think of a New York without pizza–no dollar slices, no hitting up the latest wood/brick/coal-oven joint, no arguing over the city’s best slice. But until September 20, 1944, New Yorkers lived this deprived life. It was on this day that the New York Times first introduced the word “pizza.”
Around this time, American troops were plenty in Italy, and they were enjoying the saucy, cheesy delicacy of their host country. The article, titled “News of Food: Pizza, a Pie Popular in Southern Italy, Is Offered Here for Home Consumption,” describes the new food as “a pie made from a yeast dough and filled [their meaning for “topped”] with any number of different centers, each one containing tomatoes. Cheese, mushrooms, anchovies, capers, onions and so on may be used.”
The rest of the pizza history here
The story behind cheese-aging facility Crown Finish Caves in Crown Heights tells of an enormous amount of risk and dedication to making something on a small scale; to doing one thing well. It also once again stirs the hive of buzz around today’s Brooklyn. Article after article raises the idea that Brooklyn’s moment as the new hot spot for excellence in food, culture and authentic, hand-crafted goods, is in some quarters regarded as trite and trendy hype with little substance to it.
For some, the underground cheese caves are just one more example: Cheese caves. How Brooklyn. Thirty feet below street level, in the lagering tunnels of a former brewery beneath the Monti Building in Crown Heights, Benton Brown and Susan Boyle spent several years renovating and creating “Brooklyn’s premier cheese-aging facility” complete with state-of-the-art humidity control and cooling systems. The couple created the 70-foot space with advice from the world’s top cheese experts; Crown Finish Caves opened in 2014. On an article in Cheese Notes, a commenter raves: “If I were a mouse, I would move to Crown Heights.”
More excellence and authenticity this way