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Heather Arndt Anderson: The Life and Death of Pizza and Pipes (Taste)
Heather Arndt Anderson: The Life and Death of Pizza and Pipes (Taste)
Organ Grinder Pizza, in Portland, Oregon, was the first to serve me pizza that wasn’t a frozen Totino’s. Its most memorable menu item was a hamburger-topped taco pizza called the Percussion, to be exact, and it was served under the twinkling light of disco balls, to the euphony of live organ music. Seated on a platform in the middle of the dining room sat a gleaming, gilded organ played by the Liberace du jour, accompanied by a mechanical monkey playing the cymbals. The organ was a four-manual Wurlitzer with 51 ranks and nearly 4,000 pipes. There were arcade games in the back of the restaurant, and gilding the lily was a hurdy-gurdy player stealing kisses from a real live capuchin monkey named Pizza Pete, who jumped around the dining room, tipping his hat to the audience members and shaking them down for cash with his little tin cup. […] Because of the crowd-friendliness of their primary offering, pizza parlors are generally a louder type of restaurant. There’s typically one large dining room, which lends itself well to the unsubtlety of a pipe organ. In 1962 (four years after opening), Ye Olde Pizza Joynt in Hayward, California, was the first to put the two together. This coincided neatly with the birth of dinner theater, which picked up momentum in the 1960s and ’70s. In the mid-1970s, the pizza-and-pipes trend spread like fireweed; by the 1980s, there were close to 150 organ-boosted pizzerias in North America. Organists played everything from the predictable “Toccata and Fugue in D Minor” and the jaunty ragtime stylings of Scott Joplin to thunderous renditions of “Pinball Wizard” and “Tubular Bells” (better known as the Exorcist theme). Star Wars medleys were likewise in heavy rotation; the colorful mixtures in a tutti-heavy “Cantina Band” were always met with rapt enthusiasm. These pizzerias were so acutely popular that some of the organists even cut albums, which were sold in the restaurants.
·tastecooking.com·
Heather Arndt Anderson: The Life and Death of Pizza and Pipes (Taste)
Jeremy Gordon: Is Everything Wrestling? (NY Times)
Jeremy Gordon: Is Everything Wrestling? (NY Times)
When everything becomes a story, the value of concrete truth seems diminished. There’s too much going on in the world to dive this deep into something as frivolous as entertainment, you might say. Worse still, you can begin to treat politics — the hammer and forge of our national reality — as a similar form of “show.” Sure, seeking out entertainment is a perfectly human impulse; it feels joyless to sharpen yourself into a hypervigilant instrument, ever ready to poke a hole in these swelling mythologies; we all know those people, who are no fun. But when we feel ourselves becoming too consumed with mastering the language of whatever unreality is currently holding our gaze, it might not hurt to consider the overarching forces subtly directing our attention and prepare ourselves to step back if we’re not comfortable with benefiting less than they do.
·nytimes.com·
Jeremy Gordon: Is Everything Wrestling? (NY Times)
Andy Greenwald: Conan O'Brien Didn't Stop: Checking In on the Post-Buzz Era of TBS's Flagship (Grantland)
Andy Greenwald: Conan O'Brien Didn't Stop: Checking In on the Post-Buzz Era of TBS's Flagship (Grantland)
Now, tasked with little more than delivering a modest number of age-appropriate eyeballs, O’Brien seems both stunted and settled, lavishly rewarded for doing what he loves most for a company that seems to value the end product the least. It’s been well established by now that Conan O’Brien can’t stop. But it seems he’s only transcendent when someone is trying to make him.
·grantland.com·
Andy Greenwald: Conan O'Brien Didn't Stop: Checking In on the Post-Buzz Era of TBS's Flagship (Grantland)