Podcast: Episode 37 - The One About Pagash

Cold Open Question: What’s your favorite pizza topping?Warning/Disclaimer: You will be hungry after listening to this episode of TheBrianLennonShow. The good news is it’s only two days until Friday.John explains what pagash is, and its origins, and specifically to Northeast Pennsylvania.John describes how his personal weekly pagash posts on Facebook during Lent, eventually grew, including a demand among friends for pagash suggustions, which led to the creation of a page with his reviews of area pagash offerings. www.facebook.com/pagashreviewsHe was also helped by NEPA Pizza Review, which directed followers looking for pagash recommendations to John’s page.John describes how he judges a pagash pizza, beginning with its weight, to the aroma of the pizza in the car, to the cheese topping, and potato and onion filling. He also shares his favorite pagash so far this season, a good pagash pizza to start from, and his all-time favorite pagash!An award-winning sopressata maker, along with his friend, Rick, John tells us about their start preparing and curing the dried spicy meat, and previews for us his hot and extra-hot offerings for this year’s contest at the Meredith Hose Company’s annual sopressata contest in May.John also shares some favorite local restaurants, talks about his three dogs, and what he learned about his next career move from a dream he had about working back in the shoe department at Sears!TheBrianLennonShow is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to TheBrianLennonShow at thebrianlennonshow.substack.com/subscribe