Best Max Lupo Podcasts (2024)

1
Chris Decker - Truly Pizza (Dana Point, CA) 26:55

6h ago26:55

26:55

Chris Decker worked for 26 years under John Arena at Metro in Las Vegas, but now he's the guy in charge at Truly Pizza in Dana Point, CA. They offer two very distinct styles of pizza and both are incredible. Chris and his crew are going to be featured at Pizza City Fest LA this weekend, where they'll be showing off a very unique pie. He previews it…

1
Jeff Barris - Hail Mary (L.A.) 24:01

14d ago24:01

24:01

Jeff Barris has always been into pizza, but when he had a chance to buy an established pizzeria in Atwater Village, he jumped at it. Hail Mary already had a cult following, but now that Barris and his team have taken over, they've changed very little (just the sauce), keeping the same all-natural starter intact and employing four different flours. …

1
Pizza Expo 2024 21:03

28d ago21:03

21:03

Coming back after a few years of so-so attendance, still recovering from the pandemic, the 40th International Pizza Expo was a smash in almost every way. I spoke with a few attendees about why they made the trip. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

1
Connie Zotta - Salerno's (Chicago) 23:12

1M ago23:12

23:12

Connie Zotta is the 2nd generation to run Salerno's in Chicago's West Town neighborhood. The pizzeria has been around since 1966, when it opened in a near suburb of Chicago (Berwyn). Zotta's dad, Joe Salerno, founded the business with his brothers, but since he passed away recently, she has been tasked with keeping the tradition alive. --- Support …

1
Alex Koons - Hot Tongue (L.A.) 26:25

2M ago26:25

26:25

Alex Koons has had an interesting career - audio engineer, pizza delivery guy - but his biggest challenge was attempting to open a vegan pizzeria in L.A. It didn't take long to realize he had to pivot. Today his pizza at Hot Tongue in Silver Lake (both vegan and meat-friendly) is among the best in the city, due mainly to his remarkable dough recipe…

1
Peter Dorrance & Eric Ehler from Outta Sight in San Francisco 25:21

2M ago25:21

25:21

Peter Dorrance and Eric Ehler met while working at Mr. Jiu's, the Michelin-starred restaurant in San Francisco's Chinatown. They left to open Outta Sight, a NYC-style pizzeria in the Tenderloin. Convincing locals that it's OK to re-heat slices to-order took some getting used to! --- Support this podcast: https://podcasters.spotify.com/pod/show/pizz…

1
Katsuya Fukushima - Tonari (Washington D.C.) 25:06

3M ago25:06

25:06

Katsuya Fukushima spent 15 years working for José Andrés in Washington D.C., and it allowed him to travel the world. But his upbringing in Hawaii also influenced his palate, and his Japanese heritage also plays a role on his menus. He now cooks Wafu - Japanese inspired Italian - at Tonari in D.C.'s Chinatown, where he and pastry chef Mary Mendoza h…

1
Paul Cutler 20:45

3M ago20:45

20:45

It’s the final episode! Tod Kurt returns and serves as guest host and interviews Paul. Paul shares how he started with open source, his favorite project, exciting things coming to CircuitPython, and more. 00:00 Welcome 00:40 How Paul first got started with computers 1:45 Paul’s start with open source 5:10 Learning Python Talk Python training course…

1
Brian Strutz - A Dopo (Knoxville) 23:55

3M ago23:55

23:55

Like several of Knoxville's best chefs and restaurants, owner Brian Strutz is an alum of Blackberry Farm's kitchens. A Dopo is an homage to a life-changing trip he took to Italy years ago, where all they had was an oven. Strutz still uses an all-natural starter and his staff pulls mozzarella curds each day. Serious Old School in Tennessee! NOTE: on…

1
Jeff Epler 12:59

3M ago12:59

12:59

CircuitPython core developer Jeff Epler joins the show. He and Paul discuss how he sees his role as a core developer, adding JPEG support to CircuitPython, and adding over 2000 new fonts. 00:27 Welcome Jeff and his start with computers 00:54 How Jeff started with open source 1:45 Discovering CircuitPython 2:12 Jeff’s role as a CircuitPython core de…

1
Jenny Olbrich - The Esters (Brooklyn) 21:55

4M ago21:55

21:55

Jenny Olbrich has had a multi-faceted career - from private chef to designer...eventually landing in Greenpoint, Brooklyn, at The Esters - a bar and restaurant with a tidy pizza program. She talked about her path, and how she managed to crank out hundreds of pies at a time in a kitchen the size of a walk-in closet. --- Support this podcast: https:/…

1
Max Balliet - Pizza Lupo (Louisville) 26:33

4M ago26:33

26:33

Max Balliet has held odd jobs in mechanics, but a life-changing trip to Italy as a kid shaped his future career. He didn't see much of a pizza culture in his native Louisville, so he decided to create something completely unique - a neo-Neapolitan style pizza based on an all-natural sourdough starter - and now Pizza Lupo is one of the best places t…

1
Debra Ansell 14:23

4M ago14:23

14:23

Debra Ansell joins the show and shares how she started with computers and electronics, the Orb-sessed LED Sphere, the PixelBlaze Pillow, and more. 00:30 How Debra started with computers and electronics 2:50 Creating the Orb-sessed LED Sphere 5:08 How CircuitPython helped with the project The Seeed XIAO Sense nRF52840 7:11 Combining maker skills LED…

1
Jan Goolsbey 22:22

4M ago22:22

22:22

Jan Goolsbey joins the show. He and Paul discuss the CircuitPython Community Bundle, Jan’s contributions to the bundle, his IoT wind chimes project, and the string car racer. Transcripts are available in most podcast players. 00:30 Welcome Jan 2:24 Discovering CircuitPython 3:52 CircuitPython’s Community Bundle 6:10 Jan’s favorite libraries in the …

1
Lenny Rago - Panino's Pizza (Chicago) 27:16

5M ago27:16

27:16

Lenny Rago has been working in professional kitchens since he was 14. Now in his 50s, the Chicago native has built Panino's into a pizza powerhouse, creating nearly a half dozen types of pie at three different locations. We met up with him at his Evanston location, where he showed off a classic Chicago tavern style, as well as a preview of his deep…

1
Max Lupo 16:09

5M ago16:09

16:09

Max Lupo joins the show and shares how he uses electronics in his art pieces and installations. 00:00 Welcome Max 00:45 Max’s start with computers and electronics 01:53 Which programming language is best for each art piece? 03:47 Beep-Boopatronics 7:36 Continuous Memory 10:01 The Margin Maker 14:20 Which board? Max’s homepage. Max’s GitHub reposito…

1
Daniele Cason - The Pizza Bar on 38th (Tokyo) 29:27

5M ago29:27

29:27

Daniele Cason has been the Executive Chef at The Mandarin Oriental in Tokyo for more than a decade. As a Rome native, he wanted to bring pizza to the restaurant, and did so in the form of a small L-shaped bar with just a few seats called The Pizza Bar on 38th. He recently began offering only an omakase (tasting) experience for guests, requiring a t…

1
Tod Kurt Part 2 23:09

5M ago23:09

23:09

Tod Kurt joins the show. Tod shares his synthio boards and discusses his recent trip to Hackaday’s Supercon. 00:00 Welcome Tod 1:00 synthio CircuitPython Day Panel Discussion 1:10 What is synthio in CircuitPython? 2:00 Tod’s custom synthio micrococontroller boards (todbot/circuitpython-synthio-tricks: tips, tricks, and examples of using CircuitPyth…

1
Mike Lange - Noble Pie (Calgary) 25:06

6M ago25:06

25:06

Ontario native Mike Lange was a graphic designer who happened to be backpacking in Australia when he met his girlfriend (a fellow Canadian). They decided to set up shop in her hometown of Calgary, where Noble Pie has been a hit almost since it opened. Demand these days is off the charts, for Lange's artisan thin pies, inspired by New York City pizz…

1
Connie & John's Pizza (Calgary) 25:47

6M ago25:47

25:47

Connie DeSousa and her business partner, John Jackson worked together in San Francisco, and since both are Canadians, eventually moved back to open CharCut in Calgary. They’ve also got CharBar there, and more recently, Connie & John’s Pizza, which is a takeout only operation, though you can sometimes eat upstairs from CharBar if there’s seating ope…

1
Mathew Wilde - Bob's Pizza (Chicago) 25:29

7M ago25:29

25:29

We’re back in Chicago and no, we're not talking about stuffed or deep-dish or tavern-style, but rather, a hybrid between New York and artisan at Bob's Pizza. The New York part comes from the dough – it’s stretched to 18”, the slices are foldable with no tip sag, they’re baked on stone hearths and toppings are applied judiciously, all in balance. Th…

1
James Durawa - Wy'East Pizza (Milwaukee) 24:14

7M ago24:14

24:14

James Durawa grew up in Green Bay, Wisconsin, but learned how to make artisan pizza while working at Apizza Scholls in Portland, Oregon. He and his wife moved back to Milwaukee several years ago and opened Wy'East Pizza on the west side of town, serving his guests a unique pizza (by local standards); a strong deviation from the ubiquitous tavern st…

1
Donny Mellozzi - Pizza Frankie's (Montreal) 22:30

8M ago22:30

22:30

There may not be a straight line from the Italian deli and butcher business to pizza making, but Donny Mellozzi isn’t letting that stop him. His passion for pizza has been all-consuming the last several years, and its led to the creation of two types of pizza he’s making in a converted space above a paint shop in a Montreal suburb. Pizza Frankie's …

1
Educational Panels from Pizza City Fest Chicago 2023 16:32

8M ago16:32

16:32

During the two-day festival at the end of August, we always hold a series of educational and informational panel discussions. We have excerpts this week from "The Dough Whisperers" and the "3rd Wave Deep Dish/Pan" panels, held at The Salt Shed in Chicago. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support…

1
Brian Tondryk - Bartoli's (Chicago) 26:46

8M ago26:46

26:46

When he got tired of his corporate job, Brian Tondryk decided to get into the pizza business, because his grandfather - Fred Bartoli - inspired him as a kid. Bartoli started Gino's East in 1966 in Chicago. Tondryk had to talk to old timers, do his research and go back to his childhood to try to recreate the pies he remembered from the 1970s. He now…

1
Devin Bogdan - Smith & Lentz Brewery (Nashville) 24:17

9M ago24:17

24:17

Devin Bogdan has worked in restaurants around the U.S., some that have received Michelin stars or James Beard awards. For the last four years, he's been in the kitchen at Smith & Lentz Brewery, an East Nashville bar and restaurant with an ambitious menu, drawing upon the seasons. The pizza he has developed is truly remarkable, using several flours,…

1
Tony Scardino - Professor Pizza (Chicago) 28:27

9M ago28:27

28:27

Tony Scardino is a child of the Chicago suburbs. His memories are of thin and crispy tavern style pies, but over the years, as he made his way around the kitchens of some of Chicago's better restaurants, he got the pizza bug. The last few years have seen him and his Professor Pizza brand bouncing around Chicago, but always improving his craft. Toda…

1
Luca Platania - Forza (Helsinki) 21:41

10M ago21:41

21:41

Luca Platania has had a tough road getting to where he is. A brain tumor scare followed his move from Italy to Finland (he followed his wife back home), where he had to learn the language. Now, he's got several locations of Forza in Finland, and Steve met up with him at his year-old space in Helsinki, where Luca showed off his two styles of pizza. …

1
Chadwick Corcoran - Two Doughs (Agoura Hills, CA) 25:38

10M ago25:38

25:38

When you start rolling and tossing dough at the age of five, you have some strong opinions and approaches to pizza making. Chadwick Corcoran sure does. In fact, he feels so strongly about both hand-stretched thins baked on the hearth, as well as pan-baked Sicilians, he decided to offer both at his suburban L-A pizzeria, Two Doughs. --- Support this…

1
Erin St. Blaine 13:38

10M ago13:38

13:38

Erin St. Blaine joins the show and shares where she finds inspiration, advice for starting Neopixel projects, diffusion tips and tricks, and more. 00:33 Erin’s start with computers and electronics03:18 Where Erin finds inspiration04:42 Advice those starting with Neopixel or LED projects05:43 What were the challenges with LEDs underwater?08:41 Diffu…

1
Rick Rosenfield, California Pizza Kitchen 19:50

11M ago19:50

19:50

Rick Rosenfield started his career with the Justice Department, going on to become a trial lawyer and prosecutor. But he and his business partner realized early on they wanted out of law, and into the restaurant business. They decided to create a pizza brand based on the California way of living - fresh produce, seasonal ingredients and unique (oft…

1
Martin Tan 15:40

11M ago15:40

15:40

Martin Tan joins the show. He and Paul discuss Martin’s new book, micro:bit Projects with Python and Single Board Computers: Building STEAM Projects with Code Club and Kids’ Maker Groups. Martin’s book at Apress: micro:bit Projects with Python and Single Board Computers Martin’s book at Barnes & Noble 00:40 Martin’s start with computers and electro…

1
The Dough Whisperers - Pizza City Fest L.A. 35:53

11M ago35:53

35:53

Our first panel discussion at Pizza City Fest L.A. this year was "The Dough Whisperers," a panel including three of the leading dough experts in L.A. right now: Daniele Uditi (Pizzana), Andy Kadin (Bub & Grandma's; dough supplier for Nancy Silverton/Mozza) and Evan Funke (Funke, Felix Trattoria, Mother Wolf). Moderated by our friend Noel Brohner, t…

1
Dan Halbert 17:50

11M ago17:50

17:50

Dan Halbert joins the show and shares how he started with computers, discovering CircuitPython, where CircuitPython might be going next, and more Show Notes 00:31 Dan’s start with computers and electronics 02:54 Making computers easier to use 05:09 Discovering CircuitPython 8:40 Advice for new contributors to CircuitPython’s core 9:40 How CircuitPy…

1
Salvatore LoCascio - Coda di Volpe (Chicago) 25:50

12M ago25:50

25:50

Salvatore LoCascio has paid his dues. First in Italy, then in Chicago, working for the city’s best Neapolitan pizza makers. He’s now stationed at Coda di Volpe - one of only three VPN certified pizzerias in the city, where he’s adding a touch of his Sicilian heritage, and adding a new pizza to the traditional lineup. --- Support this podcast: https…

1
Ben Shockley 13:42

12M ago13:42

13:42

Ben Shockley, creator of Mini Fig Boards joins the show. He and Paul chat about the Mini Fig boards and how they came to be, how CircuitPython has helped in development, advice for new PCB designers, and more. Show Notes 00:22 Ben’s start with computers and electronics 1:27 The MiniFigure boards - what are they and how did they start? 6:40 Comparin…

1
Michael Schell - Schellz Pizza Co. (Los Angeles) 26:28

1y ago26:28

26:28

Michael Schell and his wife operate out of a ghost kitchen in Hyde Park, which is just a few miles from Inglewood and SoFi stadium. It’s a pretty grim block, and it’s hard to spot, but once you do, you’ll be happy you arrived. Schell loved Detroit style pizza, and wanted to create something a little bit different, mimicking shokupan milk bread in J…

1
Seth Kerr 15:26

1y ago15:26

15:26

Seth Kerr joins The CircuitPython Show and shares what an FPGA is; his creation, the IcyBlue Feather FPGA; and how it might be used with CircuitPython. Visit CircuitPythonShow.com for show notes, transcripts, and more. 00:33 Seth’s start with computers and electronics 01:24 What is an FPGA? 02:27 What are the advantages to using an FPGA? 03:16 Seth…

1
International Pizza Expo 2023 14:41

1y ago14:41

14:41

This year's International Pizza Expo was back in full force after a couple of years of limping along. The Las Vegas Convention Center was filled with all kinds of vendors and suppliers, as well as pizza fanatics. I lost my voice the day before the Expo started, so it was a challenge talking to people, but I managed to hear a number of voices from d…

1
Danny Staple 21:53

1y ago21:53

21:53

Danny Staple joins the show and discusses his latest book, Robotics at Home with Raspberry Pi PIco. For show notes and transcripts, visit The CircuitPython Show website. Show Notes: 00:00 Intro 00:58 Danny’s start with computers and robotics 01:51 What the reader can expect from Danny’s book, Robotics with Raspberry Pi Pico 03:04 The robotics shopp…

1
Matt Lyons - Tribute Pizza (San Diego) 22:29

1y ago22:29

22:29

Matt Lyons built ⁠Tribute Pizza⁠ as an homage to some of the greatest pizzas he's ever had. He makes 13" Neo-Neapolitans, pan-baked grandmas and 18" NYC style pies, hand stretched and tossed like a pro. We spoke with Matt just before service, as he make one of his new favorites, inspired the pizzas he had at L'Industrie in Williamsburg, Brooklyn. -…

1
Salvatore Grasso - Pizzeria Gorizia 1916 (Naples, Italy) 27:10

1y ago27:10

27:10

When most kids were figuring out Play Dough, Salvatore Grasso was literally playing with real dough, a result of a combination of double zero and zero flour. Today’s show is all about family and history. Growing up in a legendary Naples pizzeria - Gorizia 1916 - he is the fifth generation. We spoke to him and his wife, Lucia, about how they've main…

1
Franco Pepe - Pepe in Grani (Caiazzo, Italy) 28:16

1y ago28:16

28:16

Franco Pepe has been in business since 2012, but it was the Chef's Table: Pizza episode that helped catapult him into stratospheric popularity among pizza aficionados. He has built a temple to the art of pizza - Pepe in Grani - where all dough is mixed by hand, and toppings are curated from around the country, oftentimes transformed into unrecogniz…

1
Sexton Garcia - Editor Pizza (Miami Beach) 18:01

1y ago18:01

18:01

Tucked into the first floor of the Urbanica Hotel in South Beach, a Brooklyn-style pizza awaits, topped with Bianco di Napoli tomatoes and Grande cheese. Yes, not all slice joints in S. Beach are equal! Editor Pizza is taking the beach pizza concept a few steps further, with a slight Argentinian twist. --- Support this podcast: https://podcasters.s…

1
Robert Maleski - Milly's Pizza in the Pan (Chicago) 21:18

1y ago21:18

21:18

Robert Maleski grew up on Chicago's North Shore, devouring tavern style, thin crust, square-cut pizza. But a visit to Burt's in Morton Grove as an adult changed his life, literally. He's been obsessed with deep pan pizza ever since. He opened Milly's Pizza in the Pan during the pandemic, and just moved into a permanent space about a year ago, where…

1
Dan Kluger - Washington Squares (NYC) 25:00

1+ y ago25:00

25:00

Dan Kluger took a very different route to pizza making. A classically trained chef who has worked with NYC legends like Danny Meyer, Tom Colicchio, Floyd Cardoz and Jean-Georges Vongerichten, he started Washington Squares as an answer to COVID restrictions, when his restaurant - Loring Place - was shuttered. Now the grandma-style squares are availa…

1
John Margulies - Magic John's (Berlin) 26:28

1+ y ago26:28

26:28

From Israel, to New York City and then…Berlin of all places. John Margulies went from clubs and electronic music to pizza, deciding to open his own pizzeria - Magic John's - just days before the world shut down in 2020. Today, he’s on a path toward expanding his brand all over Germany with his unique take on New York style and Detroit style pies. O…

1
Fred Eric - Pi' L.A. (Los Angeles) 26:15

1+ y ago26:15

26:15

What is "L.A. style" pizza? Fred Eric has some strong opinions on the matter. For one thing, it means using local toppings inspired by the immigrants who settled there, so Korean and Latin for starters. But it also refers to the use of kombu in the water used to make the dough. The result at Pi L.A. is an über light and crispy base for a pie that h…

1
Alec Delaney 19:40

1+ y ago19:40

19:40

Alec Delaney joins Paul and they discuss how CircuitPython uses continuous integration for development and Alec's CircuitPythonukiah project. This episode is brought to you by PCBWay. Make your dreams a reality with 10 boards starting at only $5! Thank you to PCBWay for their support of The CircuitPython Show. Learn more at PCBWay.com. 2:28 What is…

1
George Bumbaris - George's Deep-Dish (Chicago) 25:11

1+ y ago25:11

25:11

George Bumbaris has had more jobs than most pizza makers: home inspector, real estate broker, and professional cook after attending culinary school. But he tapped into his own Greek heritage to come up with a dough for a deep pan pizza unlike anything else in the country, at George's Deep-Dish. This is 3rd Wave deep-dish for sure, since Bumbaris is…

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