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You have arrived at the web home of Noah Brier. This is mostly an archive of over a decade of blogging and other writing. You can read more about me or get in touch. If you want more recent writing of mine, most of that is at my BrXnd marketing x AI newsletter and Why Is This Interesting?, a daily email for the intellectually omnivorous.

April, 2008

Why New York City's Iconic Pizza Is So Tough to Replicate

Wired tackles the age old question of why New York pizza is so much better than all other. Turns out it's more than just the water (which has always been the explanation I've heard for NYC bagel supremacy), but also the aging of the oven. As the article explains, "Over time ... more particles join the mix and mingle with the savory soot from burned wood or coal — the only fuels worth using — to create a flavor that you can't grow in a garden." Fascinating. Guess this is probably true for bagels as well.
April 23, 2008
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Noah Brier | Thanks for reading. | Don't fake the funk on a nasty dunk.