KCAA: Let's Dine Out with Allan Borgen (Mon, 4 Aug, 2025)

KCAA: Let's Dine Out with Allan Borgen on Mon, 4 Aug, 2025

Episode Transcript

Speaker 1 (00:00):
And guaranteed fun casey a A ten fifty A food,
glorious food.

Speaker 2 (00:13):
We're anxious to try.

Speaker 3 (00:17):
Frank our favorite.

Speaker 4 (00:21):
Bye just takes your own man at steak ride back.

Speaker 5 (00:29):
Wonderful.

Speaker 6 (00:35):
Welcome to another delicious edition of the Let's Din Out Show.

Speaker 3 (00:39):
Food critic Al here and.

Speaker 4 (00:42):
Is he bussy?

Speaker 3 (00:43):
We're gonna We're I'm still trying it over.

Speaker 6 (00:46):
We're all ready to go squash. We had the big Foot.
We heard of some lady saw bigfoot, took videos of it.

Speaker 3 (00:53):
And heard it crying for in.

Speaker 4 (00:55):
Her backyard, backyard, Ohio in Ohio.

Speaker 3 (01:00):
Oh that's her.

Speaker 6 (01:00):
Yeah, Oh that's her. You know, well it's not you,
at least it's not Texas in Florida. That's where that's
where usually funny things. So oh my, well that's uh,
that's really interesting.

Speaker 1 (01:12):
Ye.

Speaker 6 (01:13):
Anyway, welcome to another great show today. And that's a
little hot out here. It's about ninety eight almost one
hundred degrees and we just got back from Texas. Did
a little eating tour of Texas, and uh, airfares were
you know, they say it's really bad. It wasn't that bad.
We only had about five six cancelations. We had what
two delays. We're supposed to be home one day, we

(01:33):
got home three days later.

Speaker 3 (01:34):
Other than that and it was fine.

Speaker 4 (01:36):
I mean, don't have any plans, you know, like just
don't have any plans on your calendar because you never
know when you're gonna get on that plane.

Speaker 6 (01:42):
I'm gonna say, is if you do gonna if you
are gonna go. We were very you know, we felt
safe and everything in terms of COVID and all that stuff.
But just be prepared and bring extra vitamins, extra pills
like luckily we did, and you know, things happen, so
hopefully you'll get better. But the flight attendants are having
the same problems we are, you know, angry and everything.

Speaker 4 (02:01):
Well it's not their fault, you know. It's like they
have nothing to do with you know, what's going on
with the scheduling and what happening with the resources, you know,
and stuff like that. So they showed up obviously, right,
so don't don't let it out on them.

Speaker 6 (02:14):
So yeah, one that's after another. So anyway, before we
introduce you to a wonderful guest. This is a gentleman
who I've met about six seventy years ago. I can't
remember exactly when when. But I did meet him, and
he's considered one of America's most respected baking educators in
the United States. And we can get His name is
Peter Reinhardt. That'll be getting right into him. But I

(02:35):
want to talk. We have a couple of commercials here
I want to get out of the way so we
can get to Peter. And one I want to talk
about is Buller and Buller Family Law. If you have
any kind of problems, including divorces or any kind of
family law practices that need help, Buller and Buller and
Redlands is definitely the place to go to. They've been
in business for over fifty years and they deal with
everything from spousal support issues, same sex marriages, child support,

(02:59):
non mayor relationships, but turnity issues, stuff like that.

Speaker 3 (03:03):
And of course divorces.

Speaker 6 (03:04):
And what's nice is they talk to you, not down
to you, that they do care. They take their time
and talk to you about it. And their staff are wonderful.
Every time they call they need something that you know,
look get the answer for you. So I really really
highly recommend them. They're really really good. It's Boler and
Boler Family Law. That's b O. W. L. E. R.
And Bowler A and D Bowler dot com. That's bowlerand

(03:27):
Boler dot com. They're in Redlands and their number is
nine O nine three three five four eight four eight.
That's nine O nine three three five four eight four eight.
And another great sponsors we have it's called Soaring Swineacres. Now,
this is one that I'm very familiar with because I
eat all their stuff. They make over three hundred and
fifty small quantities of incredible jellies, jams, very unique honey sauces,

(03:53):
pickled products, and their new Voodoo Queen holistic teas that
you can't find anywhere else. What's nice about that they're
always reinventing things everything there's no preservatives and it's all
small batches, so it's really really fantastic. And best of all,
they give you free samples. So tell me Allan sent you.
Maybe we'll give you more samples than most so they

(04:14):
won't kick you out. Let's put it that way. But
they're located in u Kaipa on California Street. If you
go around that little curve area it goes to the right,
it's right there, or you can go on the website.
It's Soaring s O a r I n G swine
s w I n e acres a c r e
s dot com. That's soaringswineacres dot com. And I guarantee

(04:37):
you're gonna like this, whether it's for a gift or
just you know, just for your own taste boods and
want to make yourself happy, that's the main thing. So anyway,
soaringswine acres dot com.

Speaker 4 (04:46):
Well, our last sponsor that we have is ray Shinhai Bistro.
They are located next to Redlands DMV on Lagona in Redlands.
Ray Shanghai Bistro offers the largest, most delicious array of
traditional original Chinese dishes available in the power. Some of
my favorite dishes are the housemate pot stickers, crisp pork,

(05:09):
spare ribs with garlic, their unique spicy lamb with bamboo,
or the one spicy lamb with the toothpicks, the sweet
and tiny deep fried orange peel beef. Yeah, and you
like the hot and sour soup, that's.

Speaker 3 (05:24):
My favorite there.

Speaker 6 (05:25):
It's a it's got to look kick to it, which
most of them don't have that, but it's a really
really nice flavor and it stays with you a little.

Speaker 4 (05:31):
Bit yeah, and it's not really like I think some
of them are a little thicker.

Speaker 1 (05:34):
Theirs is just perfect, perfect yeah.

Speaker 4 (05:36):
And the savory basil, spicy shrimp, plus lots of vegetarian dishes.
Whether you dine in or pick up the food or
take have them cater your next party or special occasion,
you'll see why Rays spelled are Ui prost Free s
Shanghai Bistro is truly the best Chinese restaurant in the
The website is Ray are Ui S Shanghai s A

(06:00):
A and gh Ai Bistro Bi s t ro dot net.
Its Rays Shanghai Bistro dot net. That's Ray Shanghaistro dot net.

Speaker 3 (06:09):
Good food, good jellies. And if you're going through divorce,
good good lawyers.

Speaker 6 (06:13):
So yeah, okay, speaking of happy, this is a gentleman
who I met I would say about seven years ago.
It's been a while, but his name is always coming up,
whether it's on the news or with the pizza expo.
He's considered one to be one of the most respected
baking educators in America. He's written I want to say
six seven eight cookbooks, four of them I believe have

(06:35):
one have been awarded or nominated for James Beard Award,
with three of them winning, including a Book of the
Year in two thousand and two for The Bread Baker's Apprentice.
This guy really knows his stuff and he's also doing
now at pizza. So if you're any kind of baking,
this is a gentleman you want to hear. So, Peter,
welcome to the Let's Sign Out Show.

Speaker 5 (06:55):
Thank you so much. It's great to be with you, guys.

Speaker 3 (06:57):
I've got your little resume here.

Speaker 6 (06:58):
It's about fifteen pages long, so I think I'll let
you do a little more. But I guess my first
question is why baking? How was it that baking became
part of your life.

Speaker 5 (07:09):
By accident? Like a lot of people who have gotten
into like the food side of the world. You know,
some people they know when they're from the time they're
kids that I'm going to be a chef. Some there,
I'm going to be a you know, I'm gonna have
my own food show or this or that. But I
that was a my trajectory. I was actually well, during
my college years, I was the film major, broadcasting filmmajor.

(07:31):
My goal was to one day, you know, like writeing
direct movies, and I had a chance to get it.
You know, I had an opportunity to get a job
in films, but I was at the end of my
college you know period, and I realized as this sort
of opportunity came that I wasn't really ready for that,

(07:53):
because I knew that I had skills to possibly be
a writer or a director, but I didn't really know
what I had to say. I didn't know who I was,
and I felt like I needed to find out, you know,
who am I and what do I have to say
that would you know that would qualify me to be that?
So I have something to write about, right and so
I so I went off and kind of like a

(08:14):
journey of what I just call now sort of my
journey of self discovery and I called it maybe a
spiritual journey. And somehow fell in with a group of
we're talking about fifty years ago, a group of fifties
in Boston, Massachusetts who were getting ready to open a
vegetarian organic restaurant, Wow. And they were just sort of
gathering other people who were similar to them, essentially a

(08:36):
bunch of seekers who you know, we're looking It was
that era that we're talking about, the nineteen sixties, the
nineteen seventies. It was a epy Europe and and so
I didn't know how to cook, and I liked food,
and so I kind of started hanging out with them,
and while I was there, I discovered a passion and
love for food. And within a short time I had

(08:57):
figured out how to cook all the dishes that the
that the founders of the group were, you know, were introducing,
and these were you know, nowadays vegetarian food is pretty common,
but back then the concept of organic and vegetarian and
in Boston there was really one other restaurant maybe in
the whole city. Because just so within a while we
became a destination restaurant for people that were looking for

(09:21):
some alternative life. And in the course of that, I
kind of found start to find my way, and eventually, Uh,
I was drawn more and more to a spiritual life,
exploring with you know, this ear of gurus and yogis
and all sorts of spiritual masters, you know, coming through

(09:41):
our restaurant being an alternative place, drew a lot of them,
and uh, before we know, we were like meeting people
of all these different spiritual paths and and some of
the famous uh yogis, the Ram Dass and the Yogi
Bajans and all that. You know, these these people who
were big figures that that would their their followers, and

(10:03):
even they themselves would come up to our restaurant.

Speaker 3 (10:05):
And hang out with us.

Speaker 5 (10:07):
And so I thought, okay, I'm going to get into yoga.
I'm going to That's what I'll do, and maybe I'll
be a yoga teacher. And so I spent a year
or two like really going deep into into into the
Eastern religions, and I still wasn't finding you know, it
wasn't scratching that itch that I felt like, I you know,
wasn't there yet. And unexpectedly I ran into some people
who were Christians. And I was raised Jewish and it

(10:31):
was the last place I was even considered looking. But
as I got deeper into it, I you know, I
started to I responded to it a kid. It awakened
something within me, and soon I was getting deeper into
the Bible study and this and that, and over time
I realized that this was my calling and I joined
this this Christian community of of it was essentially a

(10:56):
new hybrid of you know, conventional tradition Christianity, but also
it brought in Eastern religion philosophies, and that suddenly it
was this new thing and I was on fire with it.
And I ended up becoming a member of this community
and went from being Peter to Brother Peter and and

(11:20):
and meanwhile I had also developed some cooking skills. So
this is all part of I'm kind of leading up
to how I ended up doing what I'm doing now
with bread, is that while I was living in this community,
while I was Brother Peter, I often taught myself in
the kitchen cooking because I had cooking skills. And eventually
I ended up in San Francisco at our headquarters, and

(11:42):
San Francisco is and was even then the bread center
of the United States. That's where sour dough, you know,
was really, you know, happening, and right you didn't have
to make bread because every storer out of your corner
had you know, pretty good sourdough bread. But for the
fun of it, when Dad just decided to make my own,
you know, this bread is here, and so I dove in.

(12:04):
And the first bread I ever made was Julia Child's
French bread, her baguette recipe from not her Big Famous
French Bread you know series from one of her other books,
like six pages of instructions.

Speaker 3 (12:17):
Wow.

Speaker 5 (12:18):
And and a friend of mine said, look, if you're
gonna make this, make sure you follow every step. Don't.
And the key to this bread that made it so
good was that it had an extra rise. It was
a long, slow rising bread. You punched it down an
extra time and then finally you shaped it. And I
made bread one night I was cooking for this seminary
of of of you know, people who were in training

(12:39):
for ministry, and I put bread out for dinner and
they totally flipped out of and you gotta keep making
that bread. That bread's amazing. I've never had bread like
that and that, and so the next night I was
in But the next night I made it again, and
this time I did I think This time I after
I shaped it, I I lost track of time and

(13:01):
I overproved it and the bread kind of rose and
then it fell and it was close to dinner time,
and I didn't any choice, so I baked it anyway.
I said, you know what am I going to do?
So I threw it in the oven and it came out.
It was very wrinkly and didn't look beautiful like the
first night's cloves. But after I sliced it up and
put it in the bread baskets, nobody knew. They thought
that was all part of an intentional design that I

(13:23):
put into the bread, because when they tasted it, they
liked it even more. You know, he came back in
this that's even better than last doing well. That was
the beginning, and so you know, as from that, I
became a sort of a bread hobbyist. I started making
bread even when I wasn't, you know, working in the kitchen.
And eventually I met one of the other members of

(13:44):
our community, because we have had, you know, families and
married couples and as well as people who lived monastic
lives in our community. And she was also a very
good cook, Susan, who was known as the time as
Sister Susan. And we ended up getting married and we
both had some cooking skills, and so we opened the restaurant.
And by then I had developed some other breads that

(14:06):
you know that I just was doing it for fun.
I really didn't think much of it as a career.
But one of the breads I came up with was
called strewing, a multi grain harvest bread that was unique
and wonderful, maybe still even fifty years later, with my
most favorite bread. And we started making that bread and
the French bread and a couple of other breads as
part of our restaurants that we opened because we were cooking.

(14:28):
So we opened a little cafe restaurants as a ministry,
and bread was just part of it, and we were showcasing. Anyway,
the bread just took off and had a life of
its own, and before we knew it, within three years
we were making not only bread for ourselves, but then
other restaurants wanted it, or distributors were coming and they
wanted us to make it. So we built the bakery.

(14:49):
You know, again unexpectedly, I'm going deeper and deeper down
the rabbit hole of bread. And I said, you know what,
I think, I finally know what I'm going to write about.
Wrote my first book and it was called The Day
of Our Bakery was called Brother Junipers. So the book
was called Brother Juniper's Bread Book. Slow Rise as method
and metaphor. And what I realized was that bread was

(15:12):
the perfect metaphor for sort of a new way of
looking at life. That was what so really, you know,
I was making bread because it gave me an excuse
to write right, and writing kept, you know, kind of
like I had to keep going back and doing more bread.
And by the time we kind of ran our string
at the restaurant and bakery and sold it because really

(15:32):
I wasn't cut out to run a bakery and restaurant operation.
We grew it to about two thousand loaves a day,
but it was not really what I wanted to do
for the rest of my life. I wanted to write
and teach. So we sold it and by then, you know,
I'd written a couple of books. By then, people kept
asking me questions like, what is it about bread that's
so special? Why do people respond to bread in such

(15:53):
a deep way? And that's what I really had to
write about, was was to get to the bottom of
what is it about bread? I needed to answer the
question what is it about bread that makes it so
unique and special? And in order to do that, I
had to become an expert in bread.

Speaker 3 (16:07):
So you did.

Speaker 5 (16:08):
And now where it's just by the you know, I
when it started, it was the nineteen eighties, and then
suddenly we're in the nineteen nineties and it's you may
some of you may remember some of your listeners might
remember it. That was when the artist and bread movement
kind of started happening naturally, and I found myself right
in the middle of it, and then as a writer
and also as somebody who's making bread. And so before
long I started teaching bread baking, and I ended up

(16:30):
at the First of California Culinary Academy. I thought a
little bit at the Culinary Institute of America, and then
eventually ended up at Johnson and Wales University on the
East Coast, which at the time, you know, I was
living in the West Coast, but we moved back east
cast our family this year and I got this great
job at Johnson and Wales University, which is the largest
culinary school in the world. And I started teaching bread

(16:51):
there and kept writing books, and now I'm like into
my fourteenth book. And yeah, but you know, there were
times when I'm and you know, I think I've run
out of things to say about bread. But what else,
you know, can I write about that I love? Because
you really should write about things you love. And you
know what one thing I really love is pizza, and

(17:11):
pizza is really just kind of a variation of bread.
It just read with something on it. So I dove
into the same kind of exploration of what is it
about pizza that makes it the most popular food in
the world. And that's how you and I met because
we were judging a pizza contest together at the Pizza
Expo I think in probably in Las Vegas, right and

(17:31):
before along, you know, the whole pizza world opened up
to me, and so that gave me some other things
to write about it.

Speaker 6 (17:39):
Now. Two in two thousand and two, you went on
a two year pizza quest trekking through America in Italy
looking for the perfect pie, which he chronicle in his
book American Pie. To search for the perfect pizza. What
was that like? Because that's a lot of pizzas and
you how did you not gain six pounds or become
diabetic overnight?

Speaker 5 (18:00):
And it came a little too much weight after and
I'm still struggling with them and I'm fighting. Yeah, But
but you know, the thing is is that I really
didn't go. There were people that are much more obsessive
about going after pizza. You know, they're on their own
quest and they've gone to hundreds and hundreds of pizza
restaurants everywhere, and they you know they and more pizza

(18:21):
than I have, because I met them, you know, along
the way. But what I did was is I kind
of knew what great pizza could taste. Like the purpose
of the book was really to answer the question what
is the difference between good pizza and great pizza? Right
and at that time, and we're talking about the early
two thousands now, so it's almost exactly twenty years ago,

(18:43):
there were always hundreds and hundreds and thousands of pizza restaurants,
and all of them are making good pizza pizza. It's
almost impossible to screw up pizza if you, you know,
if you're working with doe and cheese and sauce. But
there were a few pizza rias, at least here in
my experience in the United States, a few pizzerias that
had broken from the pack, that were doing something that

(19:04):
separated them from all these good pizzerias, and they had
become destination pizzerias. Uh. And one of those was in Phoenix, Arizona,
called Pizzeria Bianco, which at the time was still somewhat
of us secret. The only people who knew about it
were sort of the people who lived in Phoenix and
and also you know, sort of culinary expert chefs and people,
Nancy Silverton, for instance, you know from Alan Ginku about

(19:26):
Pizzeria Young. In fact, it was very inspirational for her
in her work later at opening Pizzeria Mozza, which is
one of the great pizzerias of the world right now.
But there weren't that many like that. There was there
were the old guard great pizzerias of New York and
New Haven, which are kind of pieces. Mecca's Chicago has
some great pizzas, but there were only a few that

(19:49):
you would consider, you know, sort of great. I mean memorable.
You know, memorable was the keyword yours. What made so
the book had the answer to the question and what
is it to make them memorable? So I didn't have
to go to every single pizzeri in the world, although
every time I was on the road somewhere, I'd ask people,
you know, where can we get some great pizza? And
we hate a lot of good pizza, and every once

(20:11):
in a while we stumbled upon great pizza. But then,
as what happened with the bread revolution in the in
the nineties, the pizza was having its own renaissance as
the bread world this bread got better, it influenced the
quality of pizza. And so, you know, starting around twenty
ten or so, a lot of pizza makers decided they

(20:32):
wanted to raise their game and make bread that make
pizza that could be considered memorable. And that's when I
would say, over the last you know, ten to twelve years,
there's been a surge of great pizzerias in America because
either people who were already making pizza or people who
were just getting newly into it the way I stumbled

(20:53):
into breadmaking, Maybe they could meet guide into it because
they just liked it and they were making it for fun.
And then someone said, you know, you aught in your
own pizza place, or got to get a pizza drug
or do a pop up. All of a sudden, all
this was happening, and the quality of pizza just went
to a whole other level. And that's given me, you know, again,
lots of ammunition for writing more and more.

Speaker 6 (21:13):
About exactly My co host is Isabelle Bussy. She's with
me here, Say hi?

Speaker 5 (21:17):
Is he?

Speaker 6 (21:18):
Hi?

Speaker 7 (21:18):
How you doing?

Speaker 5 (21:19):
Hey?

Speaker 3 (21:20):
Now?

Speaker 7 (21:20):
Is he?

Speaker 6 (21:21):
The last two years, I believe went with me to
Las Vegas to the International Pizza Expo and while I
was judging. When I wasn't judging, I was tasting everybody's
pizza and bringing it to her in the audience.

Speaker 3 (21:33):
So easy.

Speaker 6 (21:34):
I mean, what Peter said was so true. There's some
really most pizzas is good, but some are just like wow,
and I mean you said that, and very creative stuff
coming out there.

Speaker 4 (21:45):
Yeah, I'm not such just toppings. You can taste almost
the difference in the dough. I didn't think there's possible,
you know, Like I was one of those people like, hey,
pizzas once in a while, like them, but you know,
it wasn't anything to wow about. But then I started
tasting the difference of the different does and it was
just like wow. I mean, it really blew my mind
because I was like, oh my gosh. It's like a

(22:07):
science lesson, you know, because it depends where you are,
humidity level, what type of flower you're making, how long
you let it ferment. I mean, all that has to do something,
you know, how you prepare it, how you stretch it.
It all has something to do with that dough, you know,
like that that's what influenced what it's going to come
out as that texture.

Speaker 6 (22:24):
And that was beginning and when we met, you know,
Tony Gimanani who kind of started this whole revolution, and
Derek Sanchez who's like he's fanatical on his on his dough.

Speaker 3 (22:33):
It's got to be perfect.

Speaker 6 (22:34):
And once she gets to the perfect one, then he
reaches us higher even than that. But I mean his
bread was just incredible, you know, and then the dough
and everything is just and I mean.

Speaker 5 (22:43):
Well, I think you really kind of did this. The
key there because when I when I was doing the
first book, and and when I'm expanded on this and
you know, some of my other piece of books since then,
is that, you know, people are always asking me, well,
what is the you know, what is the the key
the difference between good and great piece, and it is
always starts with the crust. Great pizza always starts with

(23:04):
the crust in the dope, because you can't have a
great pizza if you don't have a great crust.

Speaker 6 (23:08):
But I don't you agree too that the type of
ovens they used to I mean some of the conveyor
belt Evans. I had one restaurant who has had a
good one, but there's another one in town here that
has very creative toppings. But the crust sucks when it
runs through the conveyor belt thing. It's simple, it's brainless,
you don't have to do anything to it. But it's horrible.

(23:29):
It's just horrible.

Speaker 3 (23:31):
And I really think there's.

Speaker 5 (23:32):
A phase back in I would say, you know, sometime
around two thousand and one or two thousand, where a
lot of chefs started getting into adding pizza to their
menu because Wolfgang Puck did it. You know it's Spago
right now, as Waters did it in Japanese. And so
that everyone starts, let's make pizza, you know, uh, and
you know something we could do easily, Well, it's not

(23:52):
so easy if your focus as most for most chefs,
it was about the topics. So you can make a
creative pizza, you can make lever topic delicious topics. But
they if they didn't understand that one principle about that
it starts with the crust, then the best they could
come up with is what I would call an interesting pizza,
but not a memorable pizza. Yeah, and so there were

(24:14):
a lot of interesting pizzas being developed, and it was
all part of the learning process. But it wasn't until
even those chefs, many of them now are doing great
pizzas because they realized, wait a minute, it's about the crust.
It's really it's all about the.

Speaker 6 (24:25):
Crust, right and being a judge the last nine years.
You know, it's something that's around the world. And I
just read yesterday As and I were thinking about the
show today before we found out we're going to have
you on, and the number one worldwide dish that every
country literally has their version of is pizza. That's the
number one food, which was really you know, you think

(24:47):
about it. I mean, it's incredible. And now it's even
gone to not only restaurants, but now the home invasions
of pizza machines. I mean between Oonie and Gosny and
I mean, everyone's doing it.

Speaker 3 (25:00):
And I remember when he first came out.

Speaker 5 (25:02):
It never never like a wood fired oven to be
able to make that kind of pizza. Mouth For a
couple of dollars, you can get oony portable oven or
a rock park and you can make great wood fired pizza.
Not the only way to make three pizza, but but
anybody can do it. Now it's been democratized.

Speaker 6 (25:19):
In two minutes, you can have a pizza and it's
as good as anybody. We've done that before. But there's
a lot of things to it does take practice. A
lot of people, you know, they'll they'll go to Trader
Joe's and buy the dough or go to the favorite
pizza place which will probably give it to.

Speaker 3 (25:32):
Him or sell to them.

Speaker 6 (25:33):
That's fine, but making it yourself is really the fastest way,
I think the best way. And isys that was that
was her state. She's got the patience to do that.
I don't. But I mean the problem with is he's
doing it. If company is coming over, if you hired
her Peter, she could do maybe three pizzas for the
whole day. Everything it's gotta be perfectly round.

Speaker 3 (25:53):
And it's like, oh yeah, yeah, but they're great. They
turned out really good.

Speaker 5 (25:57):
So I'm gonna get to the front of the line
if it because before the next one comes down to
go to Costco.

Speaker 6 (26:04):
You can get eat twenty of them before you get
to hear. But let's talk about flower because that's another
thing too. We've learned, We've talked to a lot of it.
You know a lot of people, and you know there's
King Arthur. There's all kinds of difference out there, but
double zero seems to be the flower of choice to
most really really good pizzaias and pizza makers talk.

Speaker 5 (26:24):
To, and I think that that's a little bit a
tricky type group to walk because double zero flowers is
Italian style super fine flower. It has become popular because
of the the emergence of the wood fire pizza movement,
which really is pretty recent. I mean it's wood fire

(26:44):
pizza has been around for forever, but as far as
it's popularity, it's what we call Napo Latan or Neapolitan
from Neapolitan pizza pizza from Naples, inspired by the way
they do it in Naples, and there they do use
double zero flower and they make pizzas in about sixty
to ninety seconds in an eight hundred degree of and
they come out that's not pizza Americano. That's not the

(27:07):
way Americans grow up with pizza. We grew up with
pizza that takes about six minutes to bake in and
of it at about six hundred degrees and it's usually
made with a different kind of flower, usually a high
protein flower. And so then so what we're seeing is
now a proliferation of different styles of pizza New York style.
There's the course of the Chicago style, there's Detroit style,

(27:31):
and then there's the Neapolitan style. At the competitions when
we were judging, there were at one time only a
few categories. There was Neapolitan Style, there was Traditional York Style,
and then there was the everything else. You know, anything
goes to create stuff. But now because people were coming
up with all these great versions of pizza, like the
Detroit style pizza, which is becoming a rage, you know

(27:54):
these days. But each of those do use a different
kind of flower. So so double zero flower is the
right choice for pizzas that are going to be baked
at high temperatures quickly, and it's just the nature of
that flower. But if you're going to make a pizza
that takes, you know, anywhere from five to fifteen minutes
to bake, I find that sort of the high protein

(28:16):
American flowers are better like a bread flower, the one
that you can just find on a supermarket shelf, like
King Arthur bread flour or General Mills, you know, gray
harvests or they call harvest king flower. These are all
about twelve and a half percent protein compared to maybe
eleven percent protein or ten and a half percent protein

(28:38):
in the double zero flowers, and so they bake differently.
They allow you to put more water in the dough,
which gives the dough a different kind of you know,
springing quality. They have a little bit more chill. They're
more Outdente in that sense, and they're more closely they

(28:59):
relate more to the kind of pizzas we grew up with. Now,
I mentioned Pizzeria Bianco as one of the the you know,
great pizzerias in the country, and in fact, this year
Chris Bianco, the founder of Pizziri Ve, won the James
Beard Award as the best restaurant here in America for
a pizza restaurant. You know, it's unheard of. He'd already
won a James Beard Award in the past for just

(29:20):
being the best chef in the Southwest. So he's one
of those guys who's very influential in the pizza wars.
He makes a Neapolitan style pizzas, wood fired pizza. It
looks from the outside like he's making a pizza in
the style of Naples, But unlike Naples, where the pizzas
du bake in sixty to ninety seconds, his pieces take
about four four and a half minutes. To bake, and

(29:43):
he does it using American flower, high protein flower. He
likes out to use locally grown flower that you know,
that he can source in the in the somewhere near Arizona,
you know where he is. So but he found that
his style of pizza is a high bride of the
Neapolitan Naples style pizza and the American I wouldn't call

(30:05):
it New York style, but you know, closer to the
types of pizza we associated in America with pizza, which
as the category started to get redefined, he started to
be called neo Neapolitan pizza, the new version, the new
American style of Naples inspired pizza. And so what I'm
saying is is that there's a lot of different ways
to do it. The flower is so important, obviously, but

(30:29):
understanding fermentation of the flower. That's that's been the breakthrough
back in the last ten to twelve years. The breakthroughs
that the breadmakers, the great breadmakers have made in improving
the quality of American bread has now carried over into
the pizza community. And essentially, you know, pizza does just
another kind of bread dough. So as the pizza makers

(30:51):
got better at making the bread dough, that became their crush.
Then the quality of the pizzas went up right, And
we're lucky because we're living in a time now. I
think really the greatest pieces that the world has ever
seen are being made now. And it's looked like there's
no end in sight. It's still time. You think that
you know, nobody can do it better come up.

Speaker 6 (31:10):
On every every competition, it's like that. I mean I
remember one from China. It was from China and it
was fantastic. I mean they had rice cakes on there,
you know, had shrimp pasting. I mean they had some
really good stuff which was I mean totally blew everybody away.
There a sum with Caviard. I mean people are trying everything.
And number one, yeah, one with gold gold flakes. It

(31:31):
was like one hundred and I think it was like
one hundred and fifteen dollars. But she geared for the Hollywood,
you know, celebrity in West Hollywood is where his pizza was. So,
I mean the idea is to make money, but you
want to wow people too. And before we move on,
I want to let people know you're listening to Let's
sign out show right here on AM ten fifty one
O two point three FM and one O six point
five FM, the stations that leave no listener behind and

(31:54):
with us. It is a great pleasure to have Peter
rein Hart, who is an American baker, educator, Arthur seminarian.

Speaker 3 (32:02):
He's everything, minister. What are I don't know what you
doing a little bit of everything?

Speaker 5 (32:07):
Okay. My ministry now is is teaching through bread.

Speaker 3 (32:12):
Some people find God. He found bread go good. I don't.
I can find sushi. I could view that too, So.

Speaker 5 (32:17):
Well, that's that's my point is that is that you can,
you know, you can find your your own sort of
path through any anything, anything that you love can be
a metaphor for you in your own personal journey.

Speaker 6 (32:29):
Isusy, it's it's clothes and jewelry and shoes and mines.

Speaker 5 (32:32):
Food.

Speaker 3 (32:33):
So it's great. So okay, we'll talk pieces.

Speaker 6 (32:37):
Let's talk about bread making because that's something that i'm
you know, we I have an electric breadmaker, and you know,
they're finding I remember when that was a big rage
and everything and they turned out good. I used to
grind my own flour and uh, my kids grew up
with dense bread. It was healthy, a lot of fiber
in it. But now it's come it's taken a whole

(32:57):
new approach to baking, and it's really an art. I
mean it's not just I mean you could follow the recipe,
but it still may not turn out. So in terms
of hints, is there anything that why would you recommend
for someone who really wants to concentrate on making bread
and do the best?

Speaker 5 (33:15):
Well, yeah, bread, bread making is it is. It's an
art in a craft. And and then and there's a
lot of people are getting peeped into bread are also
getting excited about the science of it because we talked
about fermentation and really that's you know, fermentation is is
you don't have to be a scientist to be great
fermenting things. But but it opens up the realm of

(33:39):
food science to us in a way that you know,
kind of get gives you another level of meaning and understanding.
This is what you're really doing, is is you're transforming
ingredients from one thing into something else. So, you know,
I think that just to make it simple, will say
that bread it starts out as wheat growing in the ground,

(34:01):
and the seeds of those that grass that's called wheat
are gathered and they're ground into flour. Like you did,
and so when you ground that those seeds into flour,
you destroyed the life giving properties of those seeds. You
can't take that flour and plant it in the ground
and get more wheat. You'd have to hold some seeds

(34:21):
back and plant it if you want to get wheat.
So you're taking destroyed wheat, you know, pulverized wheat, and
you're putting in a bowl. You're adding water, some salt,
and then this sort of the secret ingredient, which is
leaven east. And when you add leaven, which the root
is the root word for to enliven, you actually bring

(34:44):
that wheat back to life. You turn the wheat and
transform this lifeless flour into dough. And this dough comes
to life because the yeast wakes up and it kind
of infuses that dough with living organisms, and those organisms ferment.
They begin to seek out food, and as a result

(35:06):
of eating sugars, the yeast in the flower begins to
create carbon dioxide, alcohol, acids, all sorts of things to
create flavor. And so suddenly this dough, which essentially is
still uneedible because it's not digestible when it's just raw
bread dough, but the dough starts to develop flavor and character,

(35:28):
and it grows and it expands because it's trapping the
carbon dioxide in this fermentation process, and eventually you can
shape it and form it. And then you take it
this living dough, this thing that's alive, and you take
it to the hot oven and you put it in
the oven. And there's where another transformation takes that. You
transform living wheat into dead wheat, dead wheat back to

(35:51):
life as living dough, then living dough into the oven.
Where as soon as the dough gets to be about
one hundred and thirty eight degrees fahrenheit, you destroy the life.
The yeast can't tolerate the temperatures above one thirty eight
and it dies. But by the time the yeast dies,
it's fulfilled its purpose. Its purpose was to raise the
dough so that it can become bread. And by the

(36:13):
time that the dough cooks to about a one hundred
and ninety to two hundred degrees, it's not dough anymore.
It goes in as dough, but it comes out the
oven has bread, and this bread is a totally different
creature than have it started. So I think of bread
is a series of transformations from wheat to dough, from

(36:35):
dough to bread. And in the end, you know that
bread is what people get so excited about. It's transformed
wheat and that's kind of the secret. So you don't
have to, you know, understand all the science that's going in,
but which as the baker, your job is to shepherd
the ingredients through the fermentation process, the transformational process, so

(36:58):
that it can become you know, and in a sense
fulfill its own destiny, which is to become bread. And
your job is to just create the conditions and understand
what's the right temperature, what's the what's the ideal temperature
for fermenting the dough so it doesn't over ferment, or
that it doesn't under ferment. When's the right time to
take it to the oven where this dough can be
turned into bread. All those are choices that the baker makes,

(37:22):
but you don't. You're not in that dough, you know,
hammering away, releasing the the the acids and creating the
carbon dioxide. The dough is doing its own work, it's growing,
and your job is to just provide the the environment
in which the perfect broath can take place.

Speaker 6 (37:40):
Right and also, you know, the hydration. I mean, people
are for many at three four days. We hear some
of them and they take so much pride in that.

Speaker 5 (37:49):
Yes, so it's a whole.

Speaker 3 (37:51):
It's a whole. It's a learning process.

Speaker 6 (37:53):
Now, in all your books, would you recommend one that
starts for a beginner like us?

Speaker 5 (37:59):
Well, I think the book that's been the most successful
for me, because it works for both beginners and experienced
bakers is one called The bread Baker's Apprentice, And that's
the one that I wrote, that one right before I
got into the Pizza I think, in fact, it was
the last book I wrote before I wrote my American
Pizza book. And that book ended up winning both the

(38:21):
James Beard Award and also the about two other international awards.
In fact, it just swept the awards for best Book
of the Year somehow. But that was about my fifth
or sixth book. I somehow put together the elements. It
came together, you know, nicely, to tell the story of
bread and how to make bread in a way that
anybody can understand, even you know, to talk about some

(38:43):
of this this metaphoric thing that we were just talking about,
bringing it to life and all this stuff. All of
that's in there and it seemed to touch a nerve exactly.
And so even now, that book came out over twenty
years ago. I think it came out in two thousand
and one, so it's been out for twenty one years,
and it still outsells all my other books put together.

(39:05):
So it's been it's the book that basically pays our bills.
Because it's still selling twenty some years later. That great,
And it's the one that if anyone says, I, if
I could have just one of your books, which is
the one to have, that's one I want to say,
get because it's kind of like the complete bread course
and more. Understand now I would say that one.

Speaker 6 (39:24):
Okay, now two thousand, I'm sorry. In two thousand and seven,
your book, it's called Peter Reinhart's Whole Grain Breads. You
did a innovative technique that employed a soaker and a preferment,
which in its own way revolutionize the whole traditional method
that usually required twenty minutes of handkneeding for whole weed bread.

Speaker 3 (39:45):
So let's talk about dagger. That's really interesting.

Speaker 5 (39:48):
Yeah, Well, of course I think that whole grain breads,
which are fortunately more more and more people are eating
whole grain breads because they are better for us. The
fiber that is retained and that flour when you when
you mild your own flour on and you kept the
brand and the germ that was you know in those
wheat berries. Uh, that's the good stuff. That's the part

(40:11):
that's good for you. The white flour, the part that
where all the starches are, that's where the flavor lies,
but it's not where the nutrition lies. And so you
can make you know, with white flour, you can make delicious,
tasty bread. But basically what you're doing is you're working
with with starches and sugars. And by sugars, I mean
that the starch itself is a sugar. So white flour

(40:33):
is essentially powdered sugar in potential, and that during the
fermentation process, the sweetness of those starches, that the sugars
that are in the starches comes out. And that's why
French bread, for instance, are white bread is so delicious.
But when you when you're dealing with these other facets,
which are the healthier parts, it's trickier. And so because
they work against the flavor, there's this little bitterness in them,

(40:55):
you know, they the fiber of the of the brand
can sometimes cut the glute that's in, you know, in
the dough, so that the dough doesn't risees. So there's
all sorts of challenges to make a great hole grain bread.
But of course the bakers have risen to that challenge.
The good bakers are making killer your whole grain breads.
And whether they make it one hundred percent whole grain
or whether they just put some whole grain into their

(41:17):
white breads, it's it's all good because they're getting better
and better at doing that.

Speaker 6 (41:23):
Right, So you're like a sign, You're like the Edison
of breads.

Speaker 5 (41:28):
Well, you know, I mean, it's not like I invented
any of this stuff. Oh I'm almost more of the
reporter on all this because you know, there's so many
great bakers now that are each of them making their
own breakthroughs. And and the good thing about the both
the bread and the pizza community is that the people
in it are very generous about sharing their knowledge.

Speaker 3 (41:46):
Exactly.

Speaker 5 (41:47):
It's like all we all feel that nobody has a monopoly.
You know, there's always going to be a market for
good bread or good pizza, So you know, why why
have all these secrets well.

Speaker 3 (41:56):
It's passion.

Speaker 6 (41:57):
These are the most passionate people I've ever met in
the food business. I mean I've been all the food
shows mankind knows, but nothing like the piece of people
and baking people. They really, they really cares so passionately
when they talk their pride, you know that you can
see it just twinkle in their eyes and everything. And
now it looks like the new trend now is low carbs.

(42:18):
You know, Keto, low carb, sugar free, all that stuff
for diabetics, for hard for people of celiac and everything.
Now you help a woman co write a book, and
let's talk about that, because I just ordered that, by
the way, so I want to have you on again
talking about that. Yeah, but it's basically a book on
low carb on grain free, I mean gluten free.

Speaker 5 (42:40):
And so the Joy of gluten free sugar free baking,
and its developed specifically for people that are dealing with
either you know, diabetes or other blood sugar issues you know,
like hype book like men things like that, and also
with gluten sensitivities, which is a real thing. I mean,
there's some people that blame gluten for their health problems,

(43:01):
and it may not be the gluten. But there are
a lot of people who really do have you know,
intolerance for gluten and could be life and death for
people with silly ectacies and things like that to eat
glutant And they can tell you when you know, the
people who I know who have silly ectacies and had
to give up bread, I mean, that was much harder
for them to give up bread than it is for
somebody to give up meat or you know, or cavia

(43:24):
or anything, you know, all the good stuff, because bread
is just you know, people love their bread. And so
for many years there was you know, sort of mediocre
gluten free bread. It was it was because the market
wasn't big enough to drive innovation, but there was. But
over time, more and more people, you know, began supporting

(43:44):
the gluten free foods business, and it's a huge industry
now and the quality of the products got better and better.
So but there was still most of the gluten free
breads were still made with things like rice flour, tapioca
starch to your diagnetics, which are yeah, exactly, that's how
I start. We're talking about starching and which again translates

(44:05):
to sugar. So so the purpose of this book was
to come out with some bread. We did this is
we wrote this before the keto thing take took off.
Even the term keto was still pretty much underground. But
had I known the keto was going to be as
big as it was, could have been easily called it,
you know, The Joy of of Gluten. Next book, Peter Breads,

(44:27):
because this book is keto. All these recipes are totally
keto friendly, you know, because they're they're low in starch,
is low in in in sugars and every I think
that the goal was that every the portion of every
product that's in the book would have less than five
grams of net carbs. Yeah. So that's so we work

(44:51):
a lot with almond flour, nut flowers in general, seat
flowers and instead of instead of sugars, if you need,
if i've bread the recipe with traditionally caller and sugar,
we might use, you know, something like stadia or you know, uh,
even you splenda, which I don't like so much because

(45:11):
it's not it's it's it's not as natural a product
to say, stevia, but it works. It's a great sugar substitute,
right and and uh, and then other people are using
monk fruit and other kinds of sugar and that don't
spike your blood sugar. So but we needed it again.
The idea was, let's come up with something that's not
only is healthful, but also taste good. And that's what

(45:35):
the nut flowers make all the difference. I mean, it's
more expensive than wheat flour. Almond flour is pretty pricey,
but it really tastes great, you know, when you make
a muffin or when you make you know, even a
loaf of bread using almond flour.

Speaker 6 (45:47):
And we have and now there's like this quick there's
one that is for a little car, but it's really
really good. But I'm telling you this could be your
new book to give you.

Speaker 3 (45:55):
I want a world.

Speaker 6 (45:56):
It's give me a book to look at, but I'm
telling you.

Speaker 5 (46:00):
In it, I'll use you as our field, you know,
reper tester.

Speaker 3 (46:05):
Oh yeah, yeah.

Speaker 6 (46:07):
Is he able to make to make one bread a month?
That'll be good.

Speaker 3 (46:12):
I want to talk real quick again.

Speaker 6 (46:13):
We're talking to Peter Ryan Hart, who's uh internationally known,
well respected educator, baking expert and just a good guy.
And he really wants to turn people on, you know,
to bread making and making a good and He's just
one of the leaders in the whole revolution that's going
on in terms of really pushing bread, baking, pizza, dough,

(46:35):
all that stuff to a whole new level. It's not
just food cram your face and leave. They really care
about what's going on. And now you have something called
Artists in Bakingcenter dot com and you have something called
the link to Pizza Quest Pizza class. You do pizza
classes online. Let's talk about that.

Speaker 5 (46:53):
Though this is like so new, it just launched yesterday.
I mean it just came out of a video that
we need to summer at the Artists in Baking Center
in Petaluma, California, I was teaching a pizza Quest. Let
me backtrack a little bit about ten years ago, after
I wrote American Pie My Search for the Perfect Pizza,

(47:13):
I hooked up with a couple of TV television producers
from Los Angeles who wanted to do it turn that
book into a into like a PBS show, like you know,
this search for the Perfect Pizza, And they coined the
term Pizza Quest. And so we formed a little company
and we started a we filmed what we'd hoped would

(47:35):
be a series that would run, you know, on PBS.
The problem was in nineteen and this is on two
thousand and nine, it was really hard to get funding
and underwriting to get a PBS series on the air.
So we turned it into a web series. We made it.
We've got a website we created and we edited our
footage into short like five minutes segments, and for the
last ten to twelve years we've been running pizza quest

(47:59):
dot com. So if anyone would say, just check out
some of the cool work that we've done there, just
go to WWT pizza quest dot com and you'll see
some of the videos. But that led them during the
pandemic when all the pizza you know, the restaurants were
closing down or you know, and travel was impossible. We
couldn't go out and film anymore, and so we but

(48:21):
then miraculously, Zoom came along, and so we came up
with the idea that we could I could keep creating
new new content for the website by interviewing people just
like you're interviewing me. We would do these Zoom interviews
and we created a zoom style h video podcast that

(48:41):
then now also exists as an audio podcast, and if
people want to hear some of these interviews with with
the I would call the superstars of the pizza world.
You could just go to again pizza quest dot com
and see the videos of them. But also just on
any podcast carrier, just go to Pizza Quest with Peter
Reinhard and you can hear these same interviews. And as

(49:04):
a result, we started to accumulate tons of great content,
you know, of of all all these guests which share,
you know, some of their their own passion for what
they're doing, their story, but also give little demonstrations. And
before we knew it, we had like this, this had
a mask some great content, and so we put that

(49:25):
into a book that just came out last year, actually
came out only about four months ago, called Pizza Quest.
And so the book is named after the series, but
it's Pizza Quest and then subtitle is my never ending
search for the perfect pizza continues, and and in it
we feature thirty of the top pizza makers in America,
each of them sort of giving us one or two

(49:47):
of their pizzas that we could showcase in the book.
And then and they didn't they didn't give me their recipes.
They gave me their idea, the idea for their pizza
a photo of it. It's ones that they'd served in
their in their restaurants. And and then I would create, using
my knowledge as a doe person and as a as
an author, I would create a homemaker's version of what

(50:09):
we call it tribute pizza to the pizzas of these
that were created by these great pizza masters. And so
suddenly we had all these, you know, in the book,
there's like thirty five great pizzas from thirty different contributors
and wonderful photos. And so I was doing a class
based on the book in Petaluma, and we got a

(50:30):
video crew together and we actually created a Pizza Quest class.
So that just came out yesterday. And I think and
the way you get to it is, I don't own
it or anything. I'm just I'm just the you know,
the host of this on the I'm the the the
teacher in the class. But if anybody's interested in getting
this course, it features four of the pizzas from the book,

(50:53):
but also uh three or four different ways of making
pizza dough, our sauce recipe. You know, there's all sorts
of content in there, right, and I believe this this
for just for now, this this weekend. There's it's like
there's a coupon code if you go to it and
you get thirty five percent off, so that I think
the course sells for like ninety nine dollars, but if

(51:15):
you buy it now, it's like sixty seven dogs. But
you can stream it forever and it's got it's really cool.
I mean, you know, I'm excited about it. I have
no idea if anybody you know will embrace it, but
we think that we that they will. If anyone that's
ever done classes with Crafty, it's I've done courses for
the Grassy program. It's similar to a Crafty kind of course.

(51:36):
And you just have to go to Artisan Bakingcenter dot com.
One word Artisan Bakingcenter dot com and then look when
you get there, look for the video courses. They they're
releasing a few courses by other great bakers as well.
But minds the pizza course and it's called Pizza Quest.

Speaker 3 (51:55):
And go to The code word is launch L A
U N H thirty five.

Speaker 5 (52:00):
So if you do it, if you do it by Monday,
and you go and you put in the coupon launch
and I think it's all capital letters, yeah, thirty five,
then you get this, you know, thirty five dollars discount.

Speaker 3 (52:13):
Wow, that sounds great.

Speaker 5 (52:15):
Is I'm trying to convince that the guys who created it,
and I think they're going to do it to then
that that discount period for a couple more weeks.

Speaker 3 (52:23):
You let people know about it, right.

Speaker 5 (52:25):
Yeah, yeah, but but for now you use the code
launch thirty five.

Speaker 3 (52:29):
Okay, cool, Peter.

Speaker 6 (52:30):
I really really appreciate you coming on and it's been
the kind of a last minute thing and you're enjoy
to talk to your incredible.

Speaker 3 (52:37):
Amount of knowledge.

Speaker 6 (52:38):
I see is these mind going like, oh, I can't
wait to make pizza.

Speaker 3 (52:42):
Your goal now is to make two a night.

Speaker 5 (52:45):
I'm gonna try one of these pizzas now, I gotta
feel like I gotta, I gotta get out.

Speaker 3 (52:48):
Oh they're excellent. I'm telling you it's excellent. So uh yeah,
when you're.

Speaker 5 (52:51):
Well, maybe we can all connect that Pizza Expo again.

Speaker 3 (52:54):
Oh yes, definitely.

Speaker 5 (52:55):
That's the gathering place that where what I call this
the tribe of work, community of pizza freaks all gather.
Exact thousand people show up at the convention in Vegas.
There's one coming up for people who are on the
East Coaster can get to it in Atlantic City in October.
A smaller version of it. Pizza I think it's called
the Pizza Pizza and Artists and Bacon right Expo East

(53:17):
or Northeaster. Yeah, but this is where a lot of
where we all get together and we good play. People
love to get together and compare notes real quick.

Speaker 6 (53:24):
I gotta go real quick. If people want to get
ahold of you, what's the best way to get a
hold of.

Speaker 5 (53:28):
You, Well, you can write to me at Peter at
pizza quest dot com. Perfect, and that's one word, pizza
quest dot coup and then and check out the website,
which is the same thing. It's just go pizzaquest dot
com for the for the website, great, but email Peter
at pizza pist dot com.

Speaker 6 (53:46):
Great, Peter, Thank you so much, Izzie, and I really
appreciate your time and can't wait to talk to you more.
And once you get settoed and once I get my book,
I'm I'm gonna use it and then we'll call you
back again.

Speaker 3 (53:55):
How's that?

Speaker 5 (53:56):
Yeah, let's talk again Soon's good? And makes take some
photo and then send photos to me. It's okay. It's
that email that I can see your work.

Speaker 6 (54:04):
Thanks you Okay, Peter, take care you gotta go in.
Everybody happy eating, Take care everybody.

Speaker 5 (54:10):
You just.

Speaker 1 (54:13):
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Speaker 11 (57:21):
I'm Rob Bartier. Texas House Democrats are leaving the state
in a bid to stop Republicans from advancing House maps
ahead of twenty twenty six. The move would deny Republicans
the minimum number of lawmakers needed in order to be
able to conduct legislation. The new map, which is aimed
at adding five new Republican districts next year, passed on
a twelve to six party line vote Saturday. Some Texas

(57:43):
Democrats have fled to Chicago to meet with Illinois Governor JB. Pritzker.
Israeli Prime Minister Benjamin Netanyahoo is pushing for a military
solution to free the remaining hostages being held by Hamas terrorists.
ABC News, citing an Israeli official, reports that Netanyahoo is
looking looking at the option as he hasn't been able
to find a diplomatic solution to the ongoing hostage crisis.

(58:05):
It is believed there are roughly twenty living hostages still
being held by Hamas. The two so called crypto bros
charged in New York with kidnapping and torturing an Italian
millionaire in a Soho townhouse back in May are now
accused of holding another European tourist hostage over bitcoin. Sarah
Lee Kessler reports The Wall.

Speaker 9 (58:24):
Street Journal says William du Plessi and John Waltz invited
Palm Beach models and high flyers to a drug fueled
party at their Kentucky compound back in February, where they
bragged about kidnapping and killing a German Man and stealing
his cryptocurrency. The week before, Michael Mauer's mother reported her
son had been abducted after meeting up with Waltz at

(58:45):
a Smithland, Kentucky mansion.

Speaker 11 (58:47):
Janeen Piro is confirmed as the next US Attorney for
the District of Columbia. On Saturday, the Senate voted fifty
forty five to confirm Piro to the position.

Speaker 8 (58:57):
I will happily Clarin Jeaneine Pierre, who's going to be
fantastic and what she does in DC.

Speaker 11 (59:03):
President Trump spoke highly of Piro, who has previously served
as both judge and a district attorney in New York,
before co hosting The Five on Fox News Rob Bartier
NBC News Radio.

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