Yo, Let Me Get a Bag Off You

A popular restaurant strategy is to source local ingredients from organic local farmers. I'm not a restaurant owner so my strategy is a little different. When I need a 30lb bag of Caputo Flour I call the best Neapolitan joint in town and say, "Hey, can I buy a bag off you?" Jonathan Goldsmith, the owner and master artisan of Spacca Napoli in Ravenswood was more than happy to oblige. He even carried it to my car! So I got my goods, excellent service, and awesome pizza. It's the best procurement method ever. Check out the pics. It's crust like Spacca's that I strive for at every fire-up. We'll see how it comes out tomorrow for Gia's birthday.