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Article: A pizza passion Whether it's thick crust or thin, pepperoni and sausage or sundried tomatoes and feta cheese, Americans can't get enough of this tasty Italian import.
- Article from:
- The Topeka Capital-Journal
- Article date:
- August 9, 2000
- Author:
CopyrightCopyright 2000 The Topeka Capital-Journal. Provided by ProQuest LLC. (Hide copyright information)
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--- Matt Daugherty/The Capital-Journal
By LISA M. SODDERS
The Capital-Journal
I worked for a pizza restaurant for a year in college and never
got tired of pizza.
I worked in the kitchen and my roommates at the dorm would sniff
my uniform when I came home, covered in tomato sauce and sausage
kibble, the aroma of freshly baked pizza crust clinging to my hair
like some thick perfume. (And no, I never brought my work home with
me.)
I still think pizza is nature's perfect food. You've got all four
food groups: meat, cheese, vegetables and grains. It's only fattening
if you pile on the cheese and meat; a little moderation, and it's
practically a health food, especially if you make it at home ...
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