The Sunday Digest 043
Two for tea, tea for two.
Welcome to The Sunday Digest — a free Sunday newsletter featuring long (and some short) reads, original columns, things I’ve saved over the last week, relaxing playlists, episodes releases, exclusive product drops, and more. Yes, you can reply to this email. I’d love to hear from you. Or, if podcasts are more your speed on Sundays, we’ve got that too.
Sunday Read: The Restless Quest for a Better Frozen Pizza
by Julia Moskin for The New York Times
Few things scream “Lazy Sunday” more than a dressing up a frozen pizza before tossing it in the oven and eventually enjoying it on your couch. While I’ve always had some nostalgia for Stouffer’s French bread pizzas, my intake of frozen pizzas has taken a significant hit over the last few years.
While I’ve never been someone who creates a personality out of loving pizza, I will admit: I do enjoy pizza. I wouldn’t consider myself a “pizza person,” however. I don’t order it when I’m drunk. I don’t eat it weekly. Hell, I don’t even have a go-to spot anymore.
But now that frozen pizzas are getting taken to the next level, well, I may need to up my numbers. Especially if one of my favorite pizza spots in the world — Delfina in San Francisco — is doing them.
From this week’s read:
Especially for products made with unprocessed ingredients, quick freezing is essential in preserving taste, aroma and texture. Once confined to factories, blast-chilling technology now has a much smaller footprint and is available to mom-and-pop pizza chains at relatively affordable prices.
When the pandemic temporarily shuttered the five popular Pizzeria Delfina restaurants in the Bay Area, the owners, Craig and Annie Stoll, began taking online orders for frozen pizza, making and freezing pies themselves and hauling a truck full of Igloo coolers to roadside delivery points. What saved the business, Ms. Stoll said, was the blast freezer they bought for $15,000.
It’s now possible to order frozen pizzas from some of the country’s best pizzerias, either directly or through Goldbelly.
Read in full here.
ICYMI: The Scaries Sweatshirt Pre-Sale
Earlier this week, I gave Substack subscribers early access to the sweatshirt pre-sale featuring our two most-popular products — The Green Varsity Crewneck and The Oatmeal Logo Crewneck. The pre-sale will end this week, so just wanted to toss a reminder in for anyone who may have thought, “You know what, I’ll just do it later.”
The Sunday Haiku: Tea for Two
A small breakfast tea,
and an earl grey with milk, please.
Does Apple Pay work?
New Episode › Moving To A New City, Company-Wide Layoffs, Pescatarian January, and More Listener Questions
This month's listener questions include (but are certainly not limited to) competitors copying Sunday Scaries, the ideal flight, how to deal with company-wide layoffs, tips and lessons from Pescatarian January, the "Frazzled English Woman" aesthetic, Vanilla Girls vs. Coastal Grandmothers, how to enjoy a random weekday off work, how to know if it's time to move to a new city, three must-have pieces for an Italian vacation, and a ton of rapid-fire questions to round things out.
Listen on Apple Podcasts, Spotify, and anywhere else podcasts are found.
Things I Saved This Week
By the way: I do not own the rights to any of these photos so if one of them is yours and you’d like credit, please reach out.
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