A quarter century has flown by in the blink of an eye. I hope you’ll indulge this brief trip down memory lane with me. I’m a bit emotional as I write this Commentary. You see, I began my career at Pizza Today 25 years ago today.

I was just a baby, so to speak. Twenty-four years old and somehow, some way found my way to Pizza Today. I’d been working as a sports reporter and then sports editor at three different daily newspapers since graduating college, but my dream was to enter the world of magazines.

I loved everything about magazines back then. Still do. The word “magazine” begins with the letters “m-a-g” because magazines are, well, magical. They have the power to transform lives.

When a tiny little publication based in New Albany, Indiana, (at that time) was hiring, I decided to apply. I wanted to relocate to the Louisville, Kentucky, area anyway to be close to family and to raise my own family (that I did not yet have) there. And it was a magazine job!

To my surprise, I somehow sweet-talked my way into the gig. I wasn’t qualified, per se, but I had gumption. They took a chance on the kid, and my education and deep-dive into the pizza industry began. What I lacked in knowledge and experience (and that was plenty), I somehow made up for with diligence, a passion for learning and a desire to always improve.

I planned to keep the job for two years and then move on to a “bigger and better” magazine. Ideally in sports.

Senior Creative Director Josh Keown (left) and Editor in Chief Jeremy White work in the test kitchen at Pizza Today HQ in 2010. Photo courtesy of Josh Keown

Then, something happened. I fell in love with the pizza industry. I met amazing people at Pizza Expo who became lifelong mentors and, eventually, friends. I started to care. Deeply. Like really care. I started to understand I had the power to help real people run their businesses and improve their lives. I was hooked.

Looking back now, we can agree it has worked out OK.

I ended up getting that offer to jump to a “bigger and better” magazine – and it was a sports magazine. The pay was better. I would either “get to” or “have to” move to a “bigger and better” city, depending on your point of view.

But it was too late. I was no longer a writer and editor. I was a pizza person.

Though I do not personally make pizza for a living, when someone I don’t know asks me what I do, I tell them I’m in the pizza industry. Because I am. And I’ve loved every minute of the 25 years I’ve spent here.

I will turn 50 this month (how???), but believe me when I tell you I am just getting started. That’s how I’m built.

What’s next? Something big and exciting. And I can’t wait to share the news soon. Until then, THANK YOU for indulging my self-absorbed column this month. THANK YOU for all the support you, dear Pizza Today reader, have shown me in the 25 years I’ve been with this great magazine. THANK YOU, THANK YOU, THANK YOU.

With love and gratitude,

Jeremy White

Editor In Chief

The post Cheers to 25 Years | Commentary appeared first on Pizza Today.

 TACOMA, Washington (Aug. 18, 2025) – Farrelli’s Pizza, a beloved Pacific Northwest brand known for its award-winning, artisan pizza and vibrant neighborhood gathering places, marked its 30th anniversary Aug. 11 with a milestone celebration at Tacoma’s Cheney Stadium. The event brought together more than 1,200 guests, including team members, their families, business partners and community friends, to honor three decades of hospitality, connection and growth.

Founded in 1995 by John and Margaret Farrell, with their daughter and current CEO Jacque Farrell, the company has grown from a single restaurant in Lacey, Washington, to 12 locations across Western Washington, employing more than 600 hospitality professionals. Farrelli’s has been recognized with numerous accolades over the years, including Independent Pizzeria of the Year, the National Neighbor Award and multiple “Best Pizza” titles in the Best of Western Washington.

A Celebration in True Farrelli’s Style

Courtesy of Farrelli’s Pizza

The anniversary party at Cheney Stadium was designed to honor the people and partnerships that have fueled the company’s success. Guests enjoyed a full afternoon of festivities, including a batting practice, live music, field games, flash pizza-themed tattoos, face painting, balloon twisting, a viewing of “The Sandlot” on the big screen and a fireworks finale 30 years in the making. Food options consisted of ballpark concession items, including Farrelli’s Pizza slices from their branded concession stand in the Rainiers’ stadium. The event also included the presentation of the company’s annual employee awards ceremony, opened with a performance of the National Anthem and closed out with a traditional 7^th Inning Stretch. Local partners, artists and community organizations joined in the fun, creating a celebration that reflected Farrelli’s long-standing commitment to neighborhood nourishment.

“This milestone isn’t just about 30 years in business, it’s about the people who have made Farrelli’s what it is,” says CEO Jacque Farrell. “Our team members, guests, partners and neighbors are the reason we’ve been able to thrive for three decades. Cheney Stadium gave us the perfect summertime venue to celebrate with all of them in one place.”

A Legacy of Quality and Connection

Over 30 years, Farrelli’s has remained committed to its mission of using their business systems to create vibrant working families who provide nourishment to their neighborhoods. The company’s core values – quality, integrity, discipline, cleanliness, appreciation, growth and fun – continue to guide its operations and inspire innovation in both menu and guest experience.

Looking ahead, Farrelli’s is focused on sustainable growth, continued investment in its team members and expanding its community impact, all while maintaining the welcoming, family-friendly atmosphere that has defined the brand for three decades.

About Farrelli’s Pizza

Farrelli’s Pizza is a family-owned, award-winning restaurant brand headquartered in DuPont, Washington. Since 1995, Farrelli’s has been a gathering place for friends, families and communities to connect over artisan pizza cooked on stone in front of an open flame and to celebrate with craft beverages. With 12 locations across Western Washington and a team of over 600, Farrelli’s is dedicated to providing craveable comfort, connection and celebration in every neighborhood it serves.

SOURCE: Farrelli’s Pizza

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Norwood, Mass. (January 18, 2024) – As National Pizza Week wraps up this Sunday, January 20, 2024, Uno Pizzeria & Grill – the birthplace of deep dish pizza – is proud to announce its 80^th birthday celebration this year. The iconic pizza destination will honor the milestone at its fifteen restaurants throughout Massachusetts with a series of contests, events and promotions where nostalgic Uno guests from the last eight decades can share some of their fondest memories and experiences at Uno’s for a chance to win prizes, including an all-expenses paid trip to Chicago, where the Uno story began in 1943.

The contest will encourage Uno’s fans to share their ‘Uno’s Moments,’ heart-warming stories of family nights, first dates, post-game meals and gatherings with friends at www.unos.com/80years and through Uno’s’ social media pages. Contest entrants will also have opportunities to win free pizza for a year and Uno’s swag and apparel in addition to the all-expenses paid trip to Chicago, which also includes a visit to the original Uno Pizzeria & Grill on the corner of Ohio and Wabash. Plans for in-restaurant events, along with weeklong celebrations for Uno’s’ other signature styles of pizza including Chicago Thin Crust, Detroit-style, Tavern-style, Gluten-free and Cauliflower crust will be announced in weeks ahead.

“The common thread amongst our loyal guests from over the last several decades is that fond memories are created at Uno’s, long-lasting memories of visiting our restaurants and trying our deep dish pizza for the very first time with friends, family and teammates,” said Erik Frederick, CEO of Uno Pizzeria & Grill. “We look forward to hearing more of those memories through Uno’s Moments, and creating even more memories in the years to come here in Massachusetts, which became our home away from home when Aaron Spencer introduced delicious deep dish pizza here in 1978.”

Uno Pizzeria & Grill, formerly and commonly referred to as Pizzeria Uno, was introduced outside of Illinois for the very first time in 1978 when Aaron Spencer – Massachusetts resident, entrepreneur and prominent businessman – purchased the franchise rights to the restaurant and brand. Spencer opened the first franchise location in Boston with an expanded menu to attract a broader crowd than just pizza enthusiasts. Uno’s now has fifteen restaurants in Massachusetts cities and towns including Attleboro, Bellingham, Braintree, Dedham, Framingham, Haverhill, Leominster, Millbury, Revere, two in Springfield including the Basketball Hall of Fame, Sturbridge, Westborough, Worcester and Wrentham, and its corporate headquarters are located in Norwood.

Knowing well that some people who grew up with Uno’s here in Massachusetts have moved to different areas in New England, Uno’s is also offering the contest to those who now reside in New Hampshire, Rhode Island and Maine and can take advantage of in-restaurant promotions and events at their respective hometown Uno’s. For more information, please visit www.unos.com.

About Uno Pizzeria & Grill:

Based in Boston, Massachusetts, Uno Restaurant Holdings Corporation includes approximately 80 company-owned and franchised UNO Pizzeria & Grill restaurants located in 18 states, and the District of Columbia, India, and Saudi Arabia. UNO is all about connecting people over awesome pizza – from its famous Chicago Deep Dish, which UNO invented in 1943, to its Chicago Thin Crust, to its gluten-free and vegan pizzas to its new Detroit Style Pizza. For more information, visit www.unos.com.

The post Uno Pizzeria & Grill Celebrates 80 Delicious Years with ‘Uno’s Moments’ and Chances to Win Trip to Chicago and Free Pizza for a Year appeared first on Pizza Today.