KCAA: Let's Dine Out with Allan Borgen (Sat, 8 Jun, 2024)

KCAA: Let's Dine Out with Allan Borgen on Sat, 8 Jun, 2024

Episode Transcript

(00:01):
Frank Say our favorite diet just takeyour own man at Steak Ride. Both
are still wonderful. Welcome to anotherdelicious edition of the Let's Sign Out Show.

(00:47):
Food critic Alan Borgan here and ishe bussy? We have a show
for you, folks. I'm tellingyou, if you like pizza, you're
gonna love this show because it's allabout pizzas from around the world. And
we have a special guest coming onin about fifteen minutes. He is a
world champion, best of the Bestfor the last three years and just the

(01:07):
neatest guy in the world and greatstory. Just a great guy to here
and listen to. So we're gonnahave him on. But anyway, we
had a great time. We justgot back from Las Vegas for the fortieth
anniversary of the International Pizza Extule puton by Pizza Today magazine, and unbelievable,
it's the biggest crowd they ever hadthey've had besides vendors. There's over

(01:29):
four hundred vendors. They had.I don't know exactly how many people,
but lots and lots of people fromaround the world, pizza makers, pizza
owners, anything to do with thepizza industry. They were there and the
vendors. I mean we're talking sauces, cheeses, flowers, pizza making equipment,
ovens, olives, boxes, shirts, marketing ordering systems, olive oils,

(01:55):
gelato, beer, yes, evenvodka and Italian beverage and plus so
much more. And am missing anythingor plant? Yeah? Plant based,
plant based yeah, definitely plant basedfoods. There's actually there's spices machines how
that you know, you wouldn't thinkof all the different machines, the boxes,

(02:16):
all the packaging materials. So it'sreally everything about pizza, right,
And the common theme was just everyone'shelping each other. That's one thing about
the whole pizza industry. I've nevermet a more incredible bunch of people who
really care about the industry, whowant to bring it up to the highest
level. Do you talk about respect? Tony Jimiloni, who is kind of

(02:38):
the godfather. I hate see usethe word godfather, but he is mister
Pizza himself. He's really brought thewhole craft into existence, and you know,
respect it not it's not just somethingto eat boom, that's it.
It's not just your fast food typeof item that it used to be.
And he usually brought into a professionalattitude. And the people there are from

(03:00):
around the world. I mean we'retalking Vietnam, China, Thailand, Italy,
Norway, Mexico, all of thefifty how many stays we have fifty
six, yes, fifty states whatever, I don't know how many we have
here, and I mean literally allover the world, and just unbelievable.
They're they're like little puppies or tailsare waggon. They just want to learn

(03:21):
and learn and learn and get betterand of course make money too, but
it's not just about that and justreally really very impressive. And my job
for the last twelve years, thirteenyears, my involvement is I've been a
judge at the International Pizza Expo,and this year it was very interesting.
Usually you had one topic either wellthere's four or five different topics, but

(03:45):
I mean different types of pizta,and it was always just one. Now
they kind of threw everything at us, So I'll tell you what some of
them were. And these I said, I think around seventy three pizzas I
judged in like two days and onesegment one panels. Yeah, that's not
my record. My record's ninety six. So I think because they had another
group of panelis areas. Usually there'seight judges, well this time it was

(04:09):
twelve and they had over like Iwant to heard like five hundred and sixty.
I think it was competitors and itwas the most ever and they want
to get to over six hundred nexttime. So but we had first of
all traditional traditional it's pretty much sauce, cheese obviously, the dough and only
two toppings. Non traditional, whichis anything go. That's one of my
favorites because you see some really unusualthings from caviar to lobster to bone marrow,

(04:35):
I mean just really unusual stuff,beautiful presentations and really really that's I
love that subject. That topic panpizzas that includes a Sicilian style, the
thick crust pizzas and Detroit style,which is my all time favorite. You
go nuts over that too, ishe right? Yeah? That's I would
say that's one of my favorite justyou know, because we don't get a

(04:59):
lot of it us around here,I mean our neck of the woods.
We don't see those. There's someout there, but they're not they don't
taste like they should taste. AndI was lucky enough to meet Sean who
started it all four or five yearsago, I was on the final panel
and all the judges, he's theone that introduced Detroit Stout Pizzas, and
all of us we didn't say we'reyou know, we're very it's all blind

(05:20):
tastings except for his, and wejust had it and it was like,
oh my god. It was I'venever given a ten across the board and
he really opened, you know,everybody's eyes to that. Unfortunately a lot
of people here take shortcuts, sothey just put the name out, but
they're not really you know, Andwe're gonna have a special on talking about

(05:40):
Detroit Stout pizzas. We found acouple of places that do have one.
They also had the best cheese slice, which was interesting. This is the
first year, and you know,the cheese slice is very very popular.
A lot of people just ordered cheesepizzas and not sure why, but whatever.
And that was the hardest a judgebecause it was basically cheese, sauce
and dough. You know a lotof them uses same cheeses and it was

(06:04):
very That was really difficult to Ithink, to judge, but very popular.
I think the differences will be verysubtle, like you know, it
would be hard to compare one cheeseslice to another, wun't it? Yeah?
I think it was sponsored by theCalifornia Cheese Association. The other one
was a Neapolitan, which is basicallytomato, mozzarella cheese, sometimes basil,

(06:29):
but that's about it. Most ofthe time. It's just tomato mozzarella cheese.
The dough is thinner, it's veryvery light, airy, chewy.
It's actually great dough. But judgingit was a nightmare too, because everything
tasted and looked the same, andlike, it's hard to judge how much
cheese. Some of them had verylittle cheese and some had more than others,
you know, and it was justvery hard. But judging is probably

(06:53):
the hardest I've done in my lifein terms of pizzas. I've done chili,
I've done barbecue, I've done abunch of different ones. But Mexican
food I did one time. Butthis is the hardest, and there's so
much. It's hard to be objective, you know, it's you try to
be, but when you have fiveor six of everything looks the same,
tastes the same, how do youjudge it? And now no one one

(07:15):
perfect pizza. That's the thing.My question is, wouldn't it be the
things? I think the pizza wouldtaste better on the first day because it's
a new versus the last day,where you have had two days worth of
pizzas yes and no. For thefirst time around, you're hungry, so
it looks good and it tastes okay. You know, but as you eat

(07:35):
drink, you know, as youeat more and taste more, you have
more perspective of what's good and what'snot good. Sometimes you think something at
the beginning is good and then atthe end, you know, towards the
middle of the day or the nextday, it's like it was okay.
So now do you get to goback and change? I mean, like
some people don't know, like youknow how it's being done. So once

(07:57):
you judge it and once you putyour score in, you just turn it
in right away. Yeah, weturn it right away. They first they
come to around the table with us. We don't it's in a blind area
in the back, so we don'tsee, we don't know who is doing
it. And a runner comes.He shows us the pizza. We lift
it up to look at whether it'sbaked underneath, and we look at it
for the appearance, and then theybring it back and then they give us

(08:20):
a slice and usually big slices unfortunately, and then we judge it where we
taste. It's based on taste,creativity and the dough does it have flavor,
the sauce of cheese, how itdoes it all come together. That's
pretty easy that part, but there'ssome times. One thing I noticed this
time around, more than any time, was they spend so much time on

(08:43):
apparance, on different ingredients. Someof them had great ingredients, but they
didn't go together. And that's somethingI just I can't understand, you know,
not being pizza maker, I don'tquite understand that some people I put
like, this is their best ofall the different pizzas they can make.
This is their best, so andit wasn't, I mean by far.

(09:03):
Now do you get to taste allthe categories, all the pizzas. Yeah,
they keep bringing different ones out,so it might be four cheese slices
for Neapolitans is the only thing wedidn't. We did it at sometimes in
the for finals, they did itfor a special one. So they do
switch it up. That's what I'masking. Okay, So you don't get

(09:24):
to taste every single pizza that's beenentered into the contest. No, Because
like I said, there's twelve,there's three panels of four judges. So
let's say, you know, oneone, one panel tastes it, and
another panel tastes another one and anotherpanel so all three taste different ones.
So you guys, get it getsmixed up. So if somebody comes up
to you and say, hey,you know, I made this this pizza

(09:48):
and you gave me the score,you know, and then you're like,
I didn't taste it. Yeah,So if someone woman did that and I'm
like, oh, thank you,but I don't think I taste it.
They also have plant based. Thisis the first year they had plant based
Daya, which is a big basedplant based company. They sponsored it,
and I was actually hoping for thatbecause there's some great cheeses out there,

(10:09):
but I never got any. Idon't know why it didn't, but so
it sounds like they're trying to keepthe same category to the same group of
judges so that they get to compareamongst If you're doing plant based, not
to spread it across the No,it was it was spread across the different
groups. It's just for some reason, the luck of the draw. I
guess I didn't get it, okay, so you know they didn't do it

(10:31):
whatever came out early. You know, if one came out and you're you're
judging one already, then the nextgroup they look at and you know,
who's who doesn't, who's not eatingokay, gotch okay? So they bet
they do mix it up, That'swhat I'm saying. Well, they do
mix up very much. So sodoes your scorecard have like different categories like
appearance just somebody that haven't been there, don't know what you're grading on,

(10:56):
does other categories And then every timeyou graded, you get new score card
and you just turn it a newsheet. This time it was pink and
purple and different colors. So pinkis one might be traditional, purple was
it could be non traditional. Itdepends. So they tell us non traditional.
They tell us the competitors numbers.All we know is their number,
and we put down our initial forour judges. You know, because in

(11:20):
about two months they're gonna it's'll beall available with the public. If they
want to see it. Different pizzamakers they can look at the copies of
we make copies of it. Andthey see it and they understand. We
also read about comments on it andwhy it was good or bad, or
suggestions or whatever. We try tobe kind. I mean, I admire
anyone who competes. But yeah,first it's it's appearance and the bake.

(11:43):
Is it baked? You know it? Does the crust look evenly baked?
And how is it something that's appealing? That's the first part. Then once
we taste it, it's creativity.Taste creativity, taste the crust itself.
And then overall, so that's aftereverything, okay, And then are you
aware how they tallied all that up? It's one to ten, it's from

(12:05):
one to ten, and we cando like two point through two point four
whatever any point numbers afterwards? Isthey asked us to do that a lot
because they don't want any ties.They want it all separately and everything,
gotcha, Okay, Just so thatyou know, I'm just trying to you
know, if somebody has never beento one, they never see in a
scorecard, they have an understanding whatyou're looking at and what kind of categories

(12:28):
were given to you, and howit's I'll be posting it the next day
or so. There's so much picturesI took. It's not even funny,
but yeah'll be showing pictures and everything. But the one thing, again,
it's not open to the public.If it was, it'd be crazy,
but it's not. It's just forthe professionals and for the industry. Yeah,
but it's quite It was done inthe Las Vegas Commission Center, the

(12:50):
West Hall, big giant hall,and just the nicest people. And every
year you come, it's like bigfamily. I mean, I've never looked
forward to anything in my life,but this, I mean, this is
something when you know you're part ofthis too, you know, coming with
me, it's just a really nicefeeling. And I can just imagine being
on the outside of this in asense, what it's like for the competitors,

(13:13):
because I mean everyone there's hugs,they help each other. It's all
about making the you know, thecraft, making the pizza industry higher and
higher and higher. And they're doinga fantastic job. Pizza Today, great
magazine. They really care about theirpeople, and I mean sure that they
want to make money, you makethe best pizzas, but it's more than

(13:33):
that. It's pride. It's notegos. I mean, you can almost
count the egos in one hand.I mean, in all the years I've
been doing this, I've only meta couple pizza makers who have big egos.
Other than that, every one ofthem are just down to earth and
people you'd want to hang around with. And I'm odd. I mean,
I learned so much every year,and that's a food critic. When we

(13:54):
go out or anything, you too, Now you know what a good pizza
is, and that's why we judgepizzas here. And unfortunately in the Olympire,
there's not a whole bunch of greatpizzas. There's some individual ones.
But you know, it's hard.I mean it's hard for restaurant owners to
go. I really push it toevery pizza restaurant around. I told them,
you got to go, and thefirst thing they tell me is we

(14:15):
can't get away. We don't havestaff, and it's hard. So I
understand that, and it's just toobad. But they do a lot of
at the convention, they have akeynote speaker, they have a lot of
workshops and you can really learn andget excited, and it's it's fantastic for
first timers who've never been in thebusiness or thinking and go into it.
You go there and you're so hypedup. You're so like, oh my

(14:35):
god, it's like being on majordrugs. I mean, you're so hepped
up. I mean, it's it'sincredible. It's a incredible feeling. I
mean, am I right, Yeah, yeah, I agree. I mean
it's really a camorai that you feellike, you know, from all the
different people, even though competing againsteach other and all own their own business,
they tend to like embrace each otherand help each other out and bring

(14:58):
their business to a different line.And they help each other. That's the
thing. It's not, you know, they don't care. They help each
other. I've seen it probably aboutfive years ago. I wasn't judging.
I was walking by the competition anda guy was like, oh my god,
I don't have enough babes or somethinglike that, and the guy next
to him, who's competing with him, said, here, take some of
mine. I mean, I waslike, whoa. Now, you don't
see that in the barbecue business incompetition. I mean, it's a real

(15:20):
serious business, don't get me wrong. But they help each other, and
that's what life should be about.I mean, I wish everybody in the
world would like the pizza owners andthe whole industry. But okay, I'm
just hyped up. I'm happy.I'm a happy camper. But speaking of
happy, we met a lot ofgreat people. There are a lot of
friends who we've met, we've knownfor years, you know, And this

(15:43):
gentleman we've had. I've had apleaguer of hearing his name a lot,
but we've met in the last twoyears. Last year we met him and
we actually had him on our show. And this year he took home the
big prize again. This is Iunderstand. This is his third year in
a row. Like he's Wayne Gretzkyof hockey. I mean amazing. To
win three times in a row isincredible and the most low key guy you

(16:06):
can believe. He's just such anice guy. His name is Joseph or
Joe Carlucci and Joe and you werelucky to have you on the line.
Welcome to let's sign out shoe.Oh sir, thank you for having me.
Good. It sounds like your voicehas been shot too much celebrating.
Yeah, no problem anyway. Yeah, but thank you for joining us.

(16:29):
I was just wondering if you canjust your story is so neat and just
talk about how and why you gotinto you know, start of your pizza
making journey, how you got intothe business. Oop, do we lose
him? Joe? Joe? Ithink we lost him? Show you there?

(16:52):
Can we lose him? Can hearI? Can hear you? Now?
Go ahead? Try? Can youhear me? Now? Hear you?
Now? Okay? All right?Yeah, I just wanted to how
you got started? Uh? Iwell, you know, I grew up
in Carmwoll, New York, andI started at by now brother in law,
Pete Thia that May they sold theyears ago, but it was called
the Ridendos And I started, godthirty plus years ago. You were fifteen,

(17:18):
I believe right, Yes, sothirty plus years ago washing dishes?
Okay? And what got you inspiredand want to get into the business Because
a lot of people will, youknow, shadow somebody and go ah,
this is not for me. Ithink I was just you know, at
that age back then in the nineties, I you know, I didn't really
know what I wanted to do.I wasn't you know, really super book

(17:38):
smart. And you know, Ialways had a work ethic that my parents
instilled and my mother instilled in me. I wasn't afraid of the long hours,
and I like a challenge. AndI started off washing dishes and my
sister's husbands they were from the oldschool, the parents, so like I
couldn't make sauce, I had tostarving dishes, and I I could added

(18:00):
up the delivery and I'd like tochallenge and the counter. And then I
finally, you know, was allowedto make a pizza. My first pizza
is like a football. I'll everforget it. So, so, how
what makes the Pizza expos so specialto you? Since you know you've been
there now so many years and you'vebeen in the pizza business. I kid

(18:22):
a camaraderie. How we work together, how we try to help each other.
We tell each other our problems.You know, it's crazy to be
halfway across the country and still havethe same problem as I'm having. And
that's like a release for you tounderstand, like you're not the only one
going through this kind of stuff.So it helps, like talking with others
and seeing what they're doing and yougive them solutions to their issues as well.

(18:45):
Right now, when you won youraward, which you'll get into a
couple of minutes about your pizza andeverything. Your acceptance speech was very touching.
I mean, I have to admitI had a few tiers coming down.
I thought it was incredible and verymodest. You are and like everybody
else, But you mentioned a coupleof people. One Tony DEMONI j Money,
Yeah, Jovian talk gig so excitedand let's talk about him a little

(19:07):
bit. And I tried to gethim on the show and unfortunately, of
course he's at an event again openingPiece of Parlors, so he couldn't do
it. But he wished you alot of luck. But talk about him
and what he meant to you,because he seemed like he was the one
the catalyst who believed in you andreally mentored you. Uh. Tony is
a special individual. I don't thinkthere's anybody out there like him. Sometimes

(19:33):
I tell him that you're you're toonice and you know you give too much
information. But he's twenty four toseven. He's as real as they come.
Like what you see is what youget. And he believed in me
twenty five plus years ago when westarted the World Pizza Champion, and I'm
ever indebted to him. He changedmy life forever because I don't know if

(19:55):
I would have been on the pathI am today without him. You know,
as many times as I failed andand I picked up the phone and
called Tony, He's always telling meto keep going, keep going, It's
okay, you know what you're doing. You know, maybe change this course
and change that words. But henever gave up on me. And I
mean this is when I was atmy lowest point in my life, I
called him and he's just as realas they come. And I'm forever and

(20:18):
debted to him because he taught memore than anything about life, the journey
and just you know, like yousaid, like how everybody helps each other,
I just want to do the samefor everybody else that he did for
me, right, you know.Positive words also came John Arena, Derek
Sanchez, who were very friendly withHe said the same thing and just,

(20:38):
h you're all that way. Imean it's really really nice. And uh
but you also go, you know, you're very modest, but you deserve
a lot of credit. Now you'vewon the best of the best for what
three years in a row? Now, well I want yeah, I want
traditional hope, uh yeah, threeyears ago, then last year non traditional
and then Pep Makers year right afterthat, the same show and then they

(21:03):
share best to the best. Butlike I said, like that day,
that moment, that hour, youknow, I've come up with a formula
with with Derek and Tony, withthe competing Gough and what I do and
the process that I've gone through overthe years. But I still, in
my heart don't believe that I'm thebest in the world. There's so many
more people that are knowledgeble and talented. And for me to sit here on

(21:25):
the phone and tell you I'm thebest in the world because I won that,
it's just not who I am.And I'll never say that because I'm
evolving, just like we do inlife in pizza and I'm always learning,
and you know that's I just believethat to the heart, the truth,
you know. I mean, yes, I won, Yes, at that
competition, I was the best,But there's so many great inspiring people out
there that you can learn from.So for me to get on the phone

(21:48):
and say, yeah, I'm inthe best in the world, now,
I can't do it, you know, I just I can't. You know,
it's not who I am. Maybeten years ago I could have done
that, oh absolutely exactly, Butnow, yeah, but now it's not
what I'm about. Wow. Well, like I said, you sound like
Derek Sanchez, who were friends withThat guy's like the mad scientist. Just
he's working twenty four ay seven aswe get him sleep. I don't think
as Tony does either. But that'sall they think about is making the pizza

(22:14):
better than they already made. Andjust because they get to the point where
they want to be guess what,then they try something else and you know
from the time when they're dead,then they stops better than that. It
keeps evolving, which is a greatthing, is it. You had a
question? Yeah, what does theaward means to you? To win this?
I mean for three years in arow, to win an award,

(22:34):
there's a lot of different meetings,you know. I mean twenty five years
ago when I competed. Growing upin New York, we think we're the
best. You know, you don'twant to hear from anybody else, anybody
else what to do and walking aroundwith a little you know, Arizona and
you get humbled. You know,Paul Catado I've been competing with. He's
got to Indiana from Antonio's and yourmembers. Those days when I was going

(22:59):
to the high show Pizza pazad andyou know, the International Pizza Show in
Vegas, and to come full circles, you know, to hit rock bottom
and the business, to fail somany times and to not give up,
and you know, winning is great. I'm not going to sit here and
tell you that my business is notgoing to be insane the next month,
because that would be a lie.But like for me personally, like it

(23:22):
just makes everything worthwhile. It makeseverything that I went through. And you
know, these competitions, like,honestly, there's a lot of there's a
lot of luck in it. I'mnot going to sit here and tell you
everything's got to go right for you. Yes, you have to practice,
you have to come up with things. And I think most of the people
that come compete, and I can'tspeak for everybody. I take it like
like a whole other level, andI take it serious. It's because I'm

(23:45):
a competitive person. But it justmakes everything in the last twenty five years,
you know, like you look backand you're like, Okay, I
went through this, and I didthis and reason it paid off and hm,
so are you already thinking about nextyear's pizza? Well, I can't
compete anymore. That's it? Ohreally okay, Yeah, I'm bringing my

(24:07):
girlfriend. She's so she'll learn howto make pizza in a month. And
I'm bringing my general manager and bringthe whole uh huh. So my girlfriend
doesn't know yet, so she's goingto be making pizza good next year.
The shout. I'm gonna bring herin the whole staff because now I'm totally
bad it. I don't think I'msorry're breaking up a little bit. Well,

(24:33):
the only place I can compete nowis in Italy. Okay, okay,
you know you may when you winthe best of the best that you
can't compete in Vegas. There's nomore. There's nothing more to compete in.
Oh wow. Okay, So it'skind of it's kind of happy stad
kind of thing because I love thecompetition. But at the same time,
I can go to the show now, sit back and be a coach,
you know, and uh you know, keep it in the family. That's

(24:57):
my introduction with back when I guessabout twelve years ago. I'll never forget
it. I see the Italians comingin, and the Italians all they all
look like a're boning outfits, Imean cocky. You can see every stridea.
There was cocky and stuff. Youdon't see that now. Now it's
like it's they could their heads haveto explode it a little bit. But

(25:18):
it was so funny watching them comein. Then they'd be really upset that
they lost. And I know Tonyhe was the first American to win a
bunch of contests in Italy. Andbut it was so funny watching that.
And you know, the Italians think, I mean, they're very first of
all Diris groups there that are greatpeople. And when they won, it
was really fun. A couple ofthem, like four or five they were

(25:38):
yelling and it was really good.It adds a lot of a lot of
excitement and fun to the whole industry. And but it's funny how it's it's
evolved now. The Americans have reallytaken over a lot of prestige and everything.
And I think all of you haveto be complimented for that. Oh
yeah, well I first went toItaly with only twenty years ago. You

(26:00):
know, they would laugh at us, they like, you're Americans, I'm
Italian Americans, so they don't thinkwe know anything about pizza. They're like,
oh, Joe Carlucci, he's anacrobat, he could throw pizza.
And then you know when Tony wonthe best Pizza in Naples where pizza swarmed,
he had to get fleet escorts.But that's how serious it was.
Oh yeah, and you know,you know, to you know, put

(26:26):
a stamp on how Americans are ornow for real with pizza, and you
know how the respect of the Italiansbecause I had so many Italians I can't
tell you how many came up andto congratulations. You know, pizza block
for another level over there, rightwell, when we were in Rome and
Nepoli, same thing. I mean, you know, I asked Jonathan Goldsmith

(26:48):
for a list of you know,top restaurants we should go to excuse me,
like fight, but but it's true. Every block there's fifteen pizza places.
And in Rome it's a whole differentstyle there. But they take it
very seriously a lot of them.It shouldn't be seriously. It's pride.
They really have pride in their productsin their country. That's something that a
lot of time, you know,that's something that I think you guys are

(27:08):
trying to build the same kind ofpride in their products. You're you're right,
because in Italy there's no prize money, there's no we don't win like
in Vegas there's a prize for winningeach category, division and so forth.
In Italy you don't win a dollar. You win a trophy and that's everything

(27:29):
to you. M M to walkaround saying you want there's no money involved.
In America, there's always money.Yeah. But you also you also
got a nice plaque and everything.And I know marketing is a yeah,
beautiful yeah. And plus you knowmarketing now you can market yourself. And
again you mentioned it that it bringspeople in, so you will be going
crazy, you know, getting crazyand everything. But yeah, your acceptance
speech is exceptional. And I reallyit really touched my heart. And I'm

(27:53):
looking around. Tony looked like aproud papa. I mean, I looked
at his face when you mentioned youshould see this mile on his face was
like amazing. And Derek and allof them, I'm looking around. Everyone
had the biggest smiles on their faces. They weren't like crap, we lost.
They were just so happy for youand all the contestants. And that
means a lot. It meant alot to me being a judge. We

(28:17):
we throughout the competition when we're competing. They're right there, side by side.
Andrew Severa from Staten Island, goodfellows. I mean, I was
on the phone for the last twoweeks. Hey what do I do?
I mean three seeking ingredients. Hopeit's not duck or I mean, what
am I going to do? He'slike, You'll be fine. I'll be
right there. I'll be coaching you, like you know, you know,
you just you got to look atthe crowd and when when I was talking

(28:37):
to everybody, like hey man,you might have lost the kam and lambsn't
mean you're the worst piece of maker. Had a bad day on the best
like, don't give up, getback there next year, you know,
and can I borrow this? Andyeah, whatever you need. Man,
it's just different the camaraderie, youknow, it's you know, it's like
a family. And I can't sitthere and be like okay, everybody stuck
on the bet. It's just notIt says not who I am, and

(29:00):
me not to pay respect to Tonyfor the last twenty years is just you
know, my mom always said,don't forget where he came from, and
don't forget the major everybody you know, Tony taught me everything his school,
and you know, without him andwithout the World Pizza Champions, you know,
we have over fifty members. Wecan call twenty four to seven that
are great business people, great pizzaguys and get ideas. And I just

(29:23):
think that, you know, it'sa family, like you said, it's
an industry family. Like it's notlike barbecue or other competitions. No,
I guess we want to beat eachother, but at the same time,
we're generally happy. Paul. Idon't know if you saw Paul Cataldo,
but he tackled me. I sendyou the video like he was so happy
for me and hugged me that whenI call my name. Yeah, I

(29:44):
met you right before then, andyou were so you look so nervous and
intense. And that's when you toldme that you're up for it to war.
But you look so nervous and intentsand yeah, you look. It
was fun. But you're listening toLet's sign out show right here on AM
ten fifty and one oh six pointfive f M, the stations that leave
no listener behind. And we havethe honor to have Joseph Carlucci, who's
an incredible winner, incredible human being, and he just won the best of

(30:08):
the best at the International Pizza Expulthe fortieth anniversary. And you don't deliver,
do you in southern California? No, you're gonna have to come take
a trip to Alabama. Okay,well we'll do that. What about what
was your winning pizza once you describeit? Yeah, so the three secret
ingredients with pineapple, pork belly,and red onion. Okay, and a

(30:33):
very important person and mentor told mea couple of days prior, and the
beast like, less is more andmy dough is like, is what I
go off? Right? It's mydough, it's my crust. You know,
I'm trying to perfect that that's surroundingthe pizza. That's first for me.
So I watched and I let everybodygo first, and I tested the

(30:56):
ovens. I threw two skins inthere, just to let him see where
a hot spot square in the elven. And then I sat back and got
myself together, and I was watchingpeople were grabbing, and I said,
you know, simple and stupid,and I just kept them all three ingredients.
I just what I did is Idiced up the pineapple, cubed it
a little caramelization, and put itin an eightgree oven. I diced up

(31:18):
the fork belly and then uh,I just did a nice light red sauce
and when it came out, Itopped it with mint and that was it.
I mean, it was simple andI let the dough shine everything out.
And you know, from a judgestandpoint, dough is so important.
There were so many toppings that werereally great. I mean, I should

(31:38):
say there's a lot of good toppings, but there was a dough that either
sucked or it was it was fantastic, but it was the dough and not
the toppings. And there was Imean, I'm not gonna be I'll be
honest with you, not everything hadgreat toppings in great dough. You know,
it was a mixed match on someof the ingredients. Uh it was
all tart, it was all soybased, it was all you know,

(31:59):
it had no balance of salt andsugary. Yeah. Right. And unfortunately,
I think most of the competitors,and from my standpoint as a judge,
they spend more time thinking about theingredients than they did about the profile,
the flavor profile. And to me, unless I'm totally wrong, it's

(32:22):
it's that should be the main thingis if you're gonna have tart, then
have something that balances it out.And I think that's what. Yeah,
that's what I would spend my timeon. Yeah, if anything, I
would only suggestion I'll over give toanybody who makes pizzas. Is that's what
we look for as a judge.But again every judge is a little different.
So judging is very hard. It'sover the years is getting a lot

(32:44):
harder. And then they throw thingsthat us this year, like you know,
the best cheese slice. You know, how do you judge? You
know, cheese, sauce and dough. That was it. I have to
be honest, it's really hard.And you know you're you're looking at it,
you're trying to be objective, butit's hard. It's really hard.
And you know, for me,the ones that were burnt, where the
had flavor at least, you know, it's like whoa, No, it's

(33:05):
the same mazzarella, cheese, nothingdifferent. But uh hopefully, you know,
it's first year, so maybe they'llimprove it next year. But uh,
yeah, judging is very hard.I can imagine what it's like to
make it. But that's that's whywhen you have pizza makers there as judges.
I really like that because they canthey you know, compare, and
the main thing is to be objective. That's that's the thing. Whether you

(33:27):
like blue cheese or pineapple, Idon't care about that. It does it
go together with what you're eating.That's that's what I look a great so.
And I think most people, youknow, the pizza industry were like
a little bit arrogant. We havethe best pizza and my doe is great.
And I think a lot of peopleto say, I'm going to bring
my doll and I do a totaldifferent I make a special dough just for
the competition. And people you don'tuse the same restaurant. I said,

(33:51):
no, this is just the competition. My does great at my restaurant.
But I zero in a little moreand I know a little big deeper,
deep, deeper. And that's fromTony and Eric giving me some hands and
knowledge. And I think that that'sthat's the standard for you with the judges
and then having a complex balance ofsalty acidities. I mean, all that
matters. You got to do yourresearch, you gotta do trial and area.

(34:14):
You can't just go there and throwstuff on and think it's gonna work,
right, yeah, some of thepizzas that we had. A judge
was like, this is the bestthey had, This is their best that
they're competing with. I can doit. I mean, it's like,
come on, you know. Butthen again, I admire anyone. To
me, they're all winners, youknow. It's truly it's hard to do
that. They learn from it,and you see them year after year after

(34:35):
after it's all said and done.It's all blind tasting. So I don't
know all the people what they did. They always ask me, what's your
favorite pizza. I'm like, Ijust had seventy three of them. I
don't remember. But now in Alabama, what what is some of the favorite
pizzas there? What's what's hot inyour area? What style of pizzas,
like you know, Detroit style orPepperonium or pineapple or what what's what's you

(34:59):
know? The best seller? Thebest seller is probably eat Lever mm hmm.
You know that that's a big c. Do you do Detroit styalt again,
do you do Detroit style pizzas?I do Chick fil a pizza in

(35:19):
the sense of I don't do anykitchen items other than some appetizers, and
I do Detroit style Sicilian New York. Okay, wow cool. Yeah,
Detroit style has come a long waysince Sean I was on the final panel
judging and that was the first timeany of us knew what Detroit saut pizza
was. And we all just lookedat each other and know, like,
oh my goodness. I mean wesaid other words like that, but I

(35:44):
mean, if you talk about memorable, it just blew us out of the
world. It was amazing. Butuh, unfortunately, a lot of people
out here, I think a lotof companies or a lot of people they
use, you know, they sayit's Detroit style, but it's really not
just because of you know, it'sthe name they use more than anything else,
you know, the natural style becauseit's the brick. It's a brick

(36:04):
cheese when it comes out and thecheese is chipping, has it like a
cheddar kind of based too. It'sa brick cheese and it goes over the
top and then the sauce come andit's actually a Detroit pan. So it's
a totally different style. But you'rea hundred percent right. I go to
places and I get in Detroit andI'm like, this is not a Detroit
but I don't say anything. Ikeep my mouth shutting like, okay,
they're just most most people don't know. So they're eating and going, oh

(36:24):
this is great, but it's reallynot authentic Detroit style pizza. Well we
don't say that. We just like, no, it's not Detroit. We
went to one restaurant. It wasunder baked and it tastes it awful?
Is he's making faces? What good? And the chef came out like,
well, this is Detroit, youknow real cockies can be. And no
it's not. And so we tookQuinn. Biden unfortunately wouldn't even take it

(36:47):
off the bill, but we paidfor it any way. He was like,
what the heck? But uh,no, I I what what do
you think is will be? Isthere any idea what the next hot one
is going to be? Do youhave any idea with that? Because I
know the grandma what came up thelast couple of years Detroit sal was big
plant bas is coming up more andmore. What do you think Tony has

(37:07):
the new style coming out? AndI can't think of the name. Look
it up and the text with you, uh that he's starting, Uh,
it's trying to get I don't know, if he's starting starting to pick up,
you know, is that then that'snot tavern is it? But TNS
out Now I have that as well, uh as a thick corner cell across.

(37:30):
You know, cast Iron is prettybig too. That's a name for
itself too. So you know,there's always something coming out. You always
have to be on top of thegame, and you know, try new
things and it's scary, but youknow I'll dip into that too as well.
Yeah, but you know you loveit, don't you. I do.
I do. Like it's uh likeI want to compete next year,

(37:50):
but it's gonna be nice not competing. But now I you know, have
an excuse to tell my girlfriend thewell that to go to Italy because well
at least but now you can passunder her all the I mean, you
can take all that out. Yeah. She's the type of person that might
win the first year because she'll doher research and she's the diligent and like

(38:12):
question, well, you know,is he wanted to learn more about it?
And so she's been We've been callingand talking with Derek and she's telling
you know, Derek is telling abunch of stuff and we got double zero
fall we got everything. It tookI mean, what four or five times
for her to do it, andshe if she worked for you, she'd
make two pizzas a day. Youknow, it has me perfectly round and

(38:32):
perfect. But that's what it takesto win. That's what it takes for
perfection. And I admire that kidher about it. But it's all about
you know, there's so many it'slike a science. It's I went to
chef school. Yeah, I wentto chef school and one of the classes
we had to take was baking andoh my god, you know, temperature
and yeast and I mean it's justhumidity and oh my god. You know,

(38:54):
cooking is different. Cooking it's alittle salty, but you had something
to take it away. But youknow, bake, if you don't have
something that's gone, you got tothrow it away so people don't realize it's
just not water and flower right behindit. Yes, definitely. I'll tell
you how good crust is everything.I mean, you have a good crust,
you can almost put nothing on itand it's still delicious. Uh So,

(39:15):
well, I admire you. Iadmire all of you guys, and
it's I feel like family. Ifeel like I've been adopted even though I'm
not Italian. Then i have nothingto do with pizzas. But I've just
really fascinated by it. I learnedevery time I go and I I've eaten
the nicest people in the food industry. Plus the vendors too, are just
so behind you. They're so nice, they work with you, and it's

(39:37):
not just about money. It's reallycaring and yeah on the nose, like
there's so much to learn. Everyyear you can grow and help each other
in the industry and pick up thephone. You meet new people that are
doing great or struggling in certain thingsthat you were and now you figure it
out and you can help them andvice versa, whether it's about employees,
vendors, recipes, all that togetherand then try to help each other out

(40:01):
because you know, we're in thistogether. You know, it's not an
easy industry. You know, we'renot getting people from Harvard walking off the
walking into apply for jobs. Soyou know a lot of different you know,
mindsets and people and problems in life, and you know, to have
them come work for you, howdo you handle that and how do they

(40:22):
handle it? You know, Plusstaffing, that's a big Issua. Yeah.
Plus, you can have the greatestrecipes in the world, but if
you don't have the staff to bringit out, it's useless. My staff
is the reason I am where Iam my staff. I empower my staff.
I tell them I work for themor for me. Didn't want to

(40:42):
come to work. I'm gonna sendyou a video when we hang out.
ACU. You kid pulled my phoneand did a thirty second video of good
luck. I'm very blessed, butI have a lot of young kids and
I have older people, and uh, we're just we have thirty employees and
we're a big family. Like Ibelieve in the power from you know,
we go to Costco once a month'sbeen a couple hundred dollars. We have

(41:05):
a splash machine of coffee at Brestolmachine. We have a break room which
can sit down. I believe inempowering those people and you'll get the right
people. That why you have toset the standard high. It's not just
about pizza. It's about the qualitycoming in. It's about their education and
what I teach him about the qualityof the product that we're used in and
they buy in. You must havebeen talked to chef James Trees. We've

(41:28):
had dinner with him, and heowns Estra's Kitchen and a bunch of I
mean, he's incredible chef, butyou never know. He's a chef and
his number one thing is you know, my recipes are one thing, but
it's the people. And he doesa training. He spends ninety nine percent
I think he said of the timewith his just like you said everything you
said, that's what he does.His people. His people want to work

(41:49):
for him. His people, don'tyou know there smiles, our faces,
a peckable service. I mean,it's all about staff, and you hardly
see that anymore. I mean,now, I hate to say it,
but it's nobody wants to work,number one, so you got to give
them a reason to work. It'snot just the money. I mean,
everyone's got to earn money on butyou gotta get go ahead. I also
not to tell you, I alsobelieve there's no such thing as a bad

(42:10):
employee. There's no bad kids.I believe there's bad management and bad ownership.
Like you set the standard. IfI come in miserable, if I
don't come in the black shoes,black pants and ready to work on time,
and unshaved. How am I goingto tell my staffs and come in
on time and to look appropriate.I can't do that. So you have
to be an example. But youhave to give them the tools to go

(42:31):
out there and do it. AndI think a lot of times we're just
to god play suck or late orthis, well, you let them be
late, set of standards, don'thire them. We're telling these great here.
We have standards. We have athing on the door, top five
things before you walk in, golook at the mirror. No cell phones
allowed, no Apple watches, nohoop hearing. If you buy it to
me, I guarantee you'll make themoney. And then they buy into it,

(42:52):
and you know there's some bumps inthe way, but like all's sake,
it's up to me. I mean, looking in the Maryland is a
problem. I plan to do weteach them enough? Do we give them
the schools to go out because they'rethe one line. I'm just making the
pieces. They're getting the ones fromthe customers. So I think a lot
of the problems today is just thatthe ego of the owner or manager says

(43:15):
everybody sucks and that's easier. Justlike there's a bad kid, if the
kid's acting up in the restaurant orwhat his iPad like, the parents are
allowing that, right, instead ofstandard, you set a standard, and
then all of a sudden you startgetting quality people that want to be there,
that want to come, and youkeep following. I'm not saying it's

(43:35):
easy, because I went from fifteenhundred square feet of five thousand. But
over time and time and time,you can grow that. You just you
can't give up. You just gotto keep looking for some good people out
there. There's a good kids outthere. You know, in the past,
the old owners, a lot ofthem, they just live on their
past. They live on their laurels, and you can't. You always have
to be ahead. You always haveto think ahead. And that's something that

(43:58):
you and Tony and Derek and everyonedoes, and that's the key to success
and happiness, I think is isthinking ahead. And you know it's not
what you want or anything else,what the customers want. And again,
what does that about us? Yeah? Yeah, I agree. So I'll
tell you I've learned a lot justtalking to you. Is he pointing the
question here? No, No,I just want to make sure everybody knows

(44:19):
where you're at. So if theywant to come visit you happened in your
neck of the woods to come visityour since you don't deliver, jeez,
southern California. You want to shareyour business name and where you are located.
Sure, I mean Madison, Alabama. Valentine three a wine bar and
our website is vuntin dot com.We do not deliver. We loved anybody

(44:43):
in the area, or if you'retraveling for something here, please come by.
Yeah, definitely. And then Valentinais your daughter? So is she
following your footsteps? Now? Sheis? She is. She loves working
at the restaurant. Last week,she was on spring break before we went
to Vegas and she hosted. Sheenjoys it. She likes to get paid
on the spot and one of yourway. But she does. You know,

(45:07):
I think there's a little discrepancy ifwhen she gets older about working weekend,
so I think might change. No, she she does have a passion
for it. Oh gosh, Ilove watching videos of you know, uh
Tony's kid and you know, I'veknown since he was a kid, and
to see the enthusiasm and everything that'sso bitching, that's so neat to have
a kid that you can work withand everything, and uh, it's really

(45:30):
an honor to know you and kidsyou know even more. And if you're
there in southern California, you're youknow, please let us know. We'd
love to take you round too.And when you start delivering, please keep
you in mind. We're in southernCalifornia here, not too far away.
So uh, any last words youwant to tell people, Don't give up,
don't give up on life, don'tgive up on yourself, follow your

(45:52):
dream, don't listen to and justhead down and grind. And when you
think that's your lowest point, justkeep grinding and pushing and never give up.
Even if you're at the top,keep going yep, yeah yeah,
and always be humble and grateful ofyou know, remember where you came from,
remember how you got there. Mhm wow, great words to live

(46:15):
by. Oh yeah, that's soneat. Definitely what a great, great
great guy. So well, Joe, thank you so much for joining us.
I know you're busy. It's lunchtimeor dinner time there, but thank
you for your time and I lookforward to keep in contact with you throughout
the year. And uh, anythingnew, anything happens anything you want to
talk about. You've got my number, give me a call. We'd love
to have you back on. Thankyou a great night, okay, YouTube,

(46:37):
be well, good night, Happynight. What an inspiration. You
know, it's again we talk aboutover and over and over. But it's
not just him, it's not justTony, it's not just Dear, it's
almost everybody we've met. I'd sayninety nine percent of the people we've met
have been wonderful. I've only metone that was a jerk, the New
York uh snobble guy. That's well, that's just people, right, I

(47:00):
mean, that's just you know,there's always good and bad people and everything.
I think the ones that are succeedingand I bring other people up with
them are the ones that want tomentor and pass on their knowledge to the
people around them and bring them up. So it's amazing, it's so inspiring

(47:20):
to watch this. You know,just be part of it too. But
I have to give you credit becausein your job, you deal with the
issues, you deal with people underneathyou who you supervise and help and everything.
You're always being objective, you're alwaysbeing courteous, professional, You're always
giving to know inspiration. You dothings a little for you know, things
for them, and you're the sameway. I don't know if you see

(47:43):
yourself that way, but I do, and others do too. I mean,
got well, I learned from othergood managers, right, I mean,
this is how you bring the qualityup right, to inspire people to
want to be better, to dobetter, to work harder, because you're
asking a lot from people, youknow, to really put in their one

(48:04):
hundred percent, one hundred and twentypercent right every day. So if you're
not trying to you know, you'renot that kind of person trying to coach
somebody to be better, then youknow you shouldn't be doing what you're doing.
You don't feel that passion to wantto bring people up to that level.
It's a great concept, but everybody'slike that. Well, but you
know, that's where you see wherebusiness are succeeding versus the people that are

(48:25):
not right succeeding right, And youdo, I do believe that even if
you're the best, you're still notthe best. You always there's always room
to learn in every industry. SoI really think those are you know,
just Joe's word, are you know? Those are great advice and words to
live by and no matter what youdo in life. Yeah, and he's

(48:46):
the typical you want to hang aroundwith you Definitely, I want to learn
from him. I mean, Ifeel like I've known him forever and I
haven't. But it just makes youfeel good him and Derek and Tony and
it's just a neat Yeah. Imean I love being part of you know,
be a to be a spectator,I guess, you know, because
I'm not. Yeah, but youknow, I really learned a lot.

(49:07):
I mean just from the teams,the teamwork, you know, watching everybody,
you know, really the camaraderie,you know, not to it's not
about themselves, it's about the peoplearound them, you know, and not
to backstab anybody, because you don'tget that in a lot of industry.
You know, you get people backstabbingyou and you know, heartbeating. I've

(49:28):
never seen it, you know.So so that's inspiring. And you know,
such a great environment and the energyis amazing to be there. And
I learned so much, you know, I love chemistry. I love the
whole you know, science part ofit. So it's just really fascinating and
thanks to you know, Derek,that kind of coached me on my own
back in my back room doing thepizza dough. Uh that you know,

(49:51):
really appreciate that the the the art. It's really an art to make that
perfect dough. And like Joe said, it is you know, there's many
you could have the best. Oh, and it's like somebody open your oven
when you're competing and stuck their pizzanext to you, right next to you,
a cold pizza next to you,a warm pizza. It affects the
entire rising in the cook process.Right, So there's a lot of factors

(50:15):
can really throw your game off,right and then get you feel really down
upon yourself. But it's not aboutthat. It's like, well, next
time I'm gonna do better. Youknow when we open up is he's pizza
parlor my second career, when Ihave time, when I win the lottery,
so you don't have to pay bills. Yeah, exactly. But it's
fun and you know we're next week, we're we're talking about it. We

(50:35):
go to Las Vegas a lot forbusiness and pleasure too. But there's a
lot of great restaurants for finding andthere's so many incredible restaurants off the strip
and we just say that a newerone that was actually in a good experience,
pretty good experience. It's called ResortWorld by the Hilton Hotels there,
So where we talk about that andsome great sushi restaurants and just a whole
bunch of other stuff. What elsedo we want to talk about? More

(51:00):
pizzas. I had pizza for lunch. It was amazing. It was a
leftover It got from uh, youknow, uh, from from one of
the competitors, uh, because theywere handing out test slices and stuff,
and I was able to bring ithome, and so does Alan was able
to share a couple of the goodones for me. So I reheard that's
what I had for lunch. SoI'm still inspired by the pizza. I

(51:22):
forgot to ask him and Derek andTony how do they keep their weight off
right? Throw like one hundred poundsand yeah, it's totally fit. And
I see all these pizza makers andit's like, how do you keep that?
Because by just tasting your own food, you know, like there's a
lot of carbs. I guess it'sall the hard work they put in,
you know, being on their feetand running around looking at me. I
don't put in hard work. Yeahtry not, I try, I try.

(51:46):
It's hard. But uh, anyway, what do you wanna do for
dinner to night? How about pizza? Yeah? You know people people thought,
there's after a day of eating pizza, you think you don't want to
eat. A couple a couple ofthe judges they just went home and went
back to the hood tails and sleptit, didn't eat. No, we
went to well you can eat sushitwice. We went to a great place

(52:07):
called Bee's Bisso b e s O. It's a Balkan, Eastern, you
can slav Eastern, European and Mediterraneanrestaurant, which we'll talk about next week
for sure. So uh, butyou know, pizza is just an incredible
bide. And again, being ajudge, you just take small bites obviously
you don't eat the whole thing.So uh, I gotta keep my boys
figure. So uh. Anyway,you're listening to a let's s Line Out

(52:30):
show. We're on every Saturday fromfour to five right here on AM ten
fifty one oh six point five FM. And again we really appreciate you listening
to us. And I gotta goto bathroom. So until next week,
happy everybody, Bye bye, areyou. I don't wanta dbait. I
don't want to hear about food youhate. You won't get noticed. Er

(52:53):
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a terrific fresh food and juice bar, and a large selection of meats,
seafoods and deli sandwiches, salads andhellal meats. Their produce department is
stock full with fresh, local andhard to find international fruits and vegetables that
you cannot find anywhere else. Don'tforget to step into the massive beer cave

(54:55):
and experience the largest selection of domesticartisans and important beers in the ie.
They can also cater your next eventwith one of the delicious takeout catering trades
of food. Visit them at RedlandsRanchmarket dot com. That's Redlands ranch Market
dot com. Redlands Ranch Market aunique and fun shopping destination. Palm Springs

(55:17):
Dispensary reminds everyone during these challenging timesthey understand the importance of mental health,
offering daily deals on everything from topquality flowers to edibles and discounts on CBD
products. Palm Springs Dispensary's goal isto help you win the battle within.
As one of the area's most beautifulwellness shops. Located on Garnet Avenue,
visit the Palm Springs Dispensary dot com. That's the Palm Springs Dispensary dot Com.

(55:40):
For over a century, AM radiohas evolved to meet the needs of
our community. More than eighty millionlisteners depend on AM radio each month.
It's also the backbone of the emergencyalert system, keeping us safe in dangerous
times. A new bill in Congresswould ensure this free, reliable service remains
in cars. Text AM to fiveto eight eighty six and tell Congress to
support the AM radio for every vehicleact message in data rates may apply.

(56:05):
You may receive up to four messagesa month, and you may text stop
to stop. This message furnished bythe National Association of Broadcasters. HI,
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A large portion of Americans don't havelife insurance or don't have enough. Whether
you need a temporary policy, somethingto help with income during retirement, or
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(57:39):
NBC News Radio, I'm Chris Gragio. At least two hundred and ten
Palestinians are dead after Israel's military operationat a refugee camp in Gaza. The
IDF's mission to rescue four hostages,was accompanied by multiple airstrikes in the camp.
Today, over four hundred people wereinjured in rest to local hospitals.
Israeli officials say the hostages were freeduring the operation. All four are reportedly

(58:01):
in good condition, and we're takento a medical center near Tel Aviv for
further examination. President Biden is welcomingthe hostage release while speaking in Paris today.
Before I begin my remarks, Iwant to echo President Macrone's comments welcoming
to the safe rescue of four hostagesthat were returned to their families. You
won't stop working until all the hostagescome home and a ceasefire is reached.

(58:24):
That is essential to happen. Bidensaid that his administration is committed to working
with France on global security issues andthe urgent need to support Ukraine's fight against
Russia's invasion. The President and FirstLady Jill Biden are now attending a state
dinner hosted by Macrone. The heatwave that's been making much of the West
with triple digit temperatures is expected tocontinue into next week. Forecaster say daytime

(58:45):
temperatures will reach their highest since lastsummer. Four parts of interior California into
Oregon and the Rockies, affecting adozen states. Salt Lake City will see
highs in the nineties over the weekend. Boise could approach one hundred. Death
Valley saw its first one hundred andtwenty degree plus day of the year Thursday.
Caitlin Clark will not be attending theParis Olympics with Team USA. Today,

(59:06):
NBC News reported the WNBA rookie willstay behind. She was invited to
the national training camp in Cleveland afew months ago, but was not able
to make it due to playing inthe Final four for Iowa. The official
Olympic team roster hasn't yet been announced. Team USA's first game is set for
July twenty ninth against Japan. JorKnock is the winner of the one hundred
and fifty sixth Belmont Stakes today.The horse owned by former Major League Baseball

(59:30):
player Jason Worth, started today's racewith fifteen to one odds. I'm Chris
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