Hudson Valley Omnivore

In this episode, we explore the art and science of pizza making, focusing on local ingredients, traditional techniques, and the journey from pop-up to brick-and-mortar restaurant. Our guest shares insights on flour selection, dough fermentation, and building a community around artisanal pizza in the Hudson Valley.

In this episode of Hudson Valley Omnivore, Paul Franetovich explores the rich history and cultural significance of flour, the ongoing grain renaissance in the Hudson Valley, and the importance of local sourcing and high-quality ingredients in baking. The conversation delves into various baking techniques, the evolution of flour production, and the future of grain economies, highlighting the community's commitment to sustainable practices and culinary excellence.

Join us as we dive deep into the food scene here in the Hudson Valley—we're talking about more than just what's on your plate. We want to explore the culture behind the food and get real about the business of the amazing people who are making it all happen.​This isn't your typical, stuffy food review show. Forget the critics; we're here to be genuine fans!​Every episode, we zoom in on one thing—it could be an ingredient, an iconic dish or something super obscure. We trace its whole story: who invented it, where it grew up, and why it matters.​Once we've done our homework, we go out and eat the absolute best version of it we can find.​And for the final course? We sit down with the business owners themselves and have an honest chat. They'll walk us through the dishes we loved, share their thoughts on the ingredient's history and cultural impact, and, most importantly, tell us what it really takes to run a successful business in the food world.​We're exploring food culture without the snobbery. We're doing deep dives, honest reviews, and having transparent conversations with the folks dedicated to feeding our community. Ready to take a bite?