1. Eat All About It
In this
issue...
Eat All About It is here to tell you about an event that is a beer garden,
wine tasting and neighborhood block party all in one: the Atwater
Village Beer, Food and Wine Festival!
What and where is Atwater Village? Located in the northeast region
of the Los Angeles, Atwater borders Griffith Park and Silver Lake to the
west, Glendale to the north and east, and Glassell Park to the south. It
gets its name from its proximity to the Los Angeles River. The area was
initially named “Atwater,” while the “Village” was added in 1986. The
vast majority of the homes and structures in Atwater Village have never
been demolished, resulting in this neighborhood having one of the
highest number of structures built before 1939 in Los Angeles County.
Sounds like a great place to drink some beer!
The fourth annual festival will be held on Sunday, April 24,
2016 from 1:00 pm to 5:00 pm. It will be in the parking lot
at Link N Hops and 55 Degree Wine. Over a dozen local
craft breweries will be represented there, and there will
be wine tasting and a variety of local food vendors as well.
A ticket gets you entry and 15 drink tickets as well as a
commemorative glass. A portion of the proceeds
benefit the nearby Northland Village Church.
While there’s no official list of the breweries that will be
there available, we would bet serious money that both
Golden Road Brewing and Angel City Brewery will be
there. Both breweries hail from Los Angeles and can be
found at many beer festivals all over the state. If you can’t
make it to the festival, don’t fret! You can still try a deli-
cious beer brewed in Los Angeles at The Pizza Press
Fullerton – Golden Road’s refreshing and fluffy
German-style Hefeweizen. We hope to see you there!
The Force is Strong
with The Pizza Press
It’s that time of year again, folks! On May 4th,
customers can visit any Pizza Press location and
publish a newsworthy pizza of their choosing for
just $4.
More details about store hours and locations can
be found here: www.ThePizzaPress.com/locations
Los Angeles Hosts Annual
Atwater Village Beer Festival
New Stores
Ask Frank
Free Beer
Healthy Pizza
Pizza Addict
Family Pizzas
According to Men's Health, scientists put
study participants on a diet that was limited to
10,500 calories per week, but half of the
dieters were allowed to eat anything they
wanted to on Sundays.
After two weeks, the two groups had reduced
their average BMIs. While there was no
significant difference in the amount of weight
the groups had lost, those who had taken
Sundays off were happier and more motivated
to work toward their weight-loss goals.
2 3 4
Pizza Helps Weight-Loss
Quiche Recipe
How To
Staff

2. Eat All About It
The Pizza Press Announces Opening of 17
New Locations Across Southern California
The Pizza Press, a fast-casual, build-your-
own pizza restaurant, announces the close
of Q1 2016 with 17 new franchisees set to
open 12 new locations by end of year and 30
new locations by the end of 2017. This three-
month growth, a 53 percent increase from the
entire previous year, sets the national fran-
chise at 32 total franchisees since the launch
of its franchise program in October 2014.
The largest concentration among the twelve
new locations set to break ground this year
are in Southern California, and include North
Hollywood, West Hollywood, Downtown
Los Angeles, Costa Mesa, Huntington Beach,
Fountain Valley, Santa Monica, Long Beach,
Rancho Santa Margarita and Carlsbad. The first
location outside of California will be in Austin,
Texas later this year.
“We are thrilled to see the immense growth
we’ve had in just this first quarter of 2016,
and have set some vigorous goals to keep this
pace up throughout the rest of the year,” says
Dara Maleki, founder of The Pizza Press. “Our
commitment to quality product and service,
combined with an accomplished franchise
development team, plays a key role in our
continually expanding franchise family.”
The upcoming locations will join The Pizza
Press’ existing roster of four currently open-
and-running restaurants; Anaheim, Orange,
Fullerton and, most recently, Pasadena. The
Pizza Press team has plans to open in territo-
ries throughout Arizona, Nevada, Colorado,
North Carolina and Florida, as well as interna-
tionally beginning in China.
The rapidly expanding franchise features a
1920s newspaper theme, and welcomes cus-
tomers to “Publish Your Own Pizza” by choos-
ing from an extensive list of toppings, sauces,
cheeses, and fixings. Other entree options
include their signature pizza offerings such as
“The Times,” “The Tribune” and “The Chroni-
cle.” While custom pizza is the main attraction,
customers can also enjoy handcrafted ice
cream sandwiches, and drinks from our
restaurant’s large selection of craft beer.
For more information about The Pizza Press
and the dates of these locations’ grand
openings, be sure to check us out at:
www.ThePizzaPress.co/locations.
Our commitment to
quality product and
service, combined with an
accomplished franchise
development team, plays a
key role in our continually
expanding franchise
family.
“
”
2
FREE
CRAFT
BEER
with the purchase
of any signature
pizza
To redeem, use
The Pizza Press
mobile app to
scan the QR code
below.
Learn more about
the app at
www.ThePizza-
Press.com/re-
wards
Weekly Advice with Frank: Picky Eaters
Dear Frank, my 7-year-old son and we love grab-
bing The Pizza Press after school. But, if we want to
keep this tradition, he’s going to need to learn to like
healthier toppings. Any advice for a stressed mom?
Hello there, Stressed Mom! I would recommend
introducing your son to healthier toppings that don’t
taste unhealthy. I’d say skip the spinach and try the
pineapple and roasted corn! The Pizza Press also
offers gluten-free crust and vegan cheese if you’re
interested in giving that a try! There’s no way
he will tell the difference. Good luck!

3. Eat All About It
3
The Trick to Publishing
a Healthy(ish) Pizza
Feeling guilty about your usual pizza
craving and in search of a healthy-yet-delicious
alternative? Well, we are here to tell you that
you don’t need an alternative! Here are some
of our tips and tricks into creating a pizza that
won’t make you regret skipping the gym!
Substitute red, white, or pink sauce
with olive oil
Order ricotta cheese for a dairy option
that is low in fat
Or, skip the meat entirely and create a
“pizza salad” with our variety of leafy
greens
Ignore your guilt and go full-out. Order
bacon. Lots and lots of bacon.
Skip the grease and order our freshly
grilled chicken breast
We didn’t need a scientific study to prove what most of us have
known all along: Pizza is the most addictive food. Still, it doesn’t
hurt to have verified proof of this long-held suspicion.
According to a University of Michigan study published in the U.S. Na-
tional Library of Medicine, pizza was named the top food to make peo-
ple display addictive tendencies. In the study, pizza was ranked number
one for the most “problematic” food item as “as indicated by
addictive-like eating behaviors described in the
YFAS (Yale Food Addiction Scale).”
But why is pizza so addictive? Most likely, it
is a mix of contributing factors, the most prominent
being cheese. Cheese contains the casein protein
Doctor, Doctor! I Think I Might Be Addicted to Pizza!
which is found in all milk products. When
digested, casein releases casomorphins which
stimulate opioid receptors. Opioid receptors
are part of the opioid system which controls
pain, reward and addictive behaviors.
So does this mean you should stop eating
pizza? Really, it’s a personal decision. Most
people wouldn’t say they’re addicted to pizza
if they enjoy eating it. But like many (but not
all) highly-processed foods, it should probably
be eaten in moderation.
Well, looks like you’re stuck with us!
The Pizza Press
Introduces New Family
Sized Pizzas
Here at The Pizza Press, we cherish our customer feed-
back, and love to serve you all in ways which satisfy your
wants and needs! Therefore, due to popular demand, all
Pizza Press locations will soon offer jumbo pizzas to accom-
modate for larger parties. Starting Friday May 27th, families
will no longer have to deal with the tedious task of ordering
separate pizzas for the young’ns! Better yet, Family Meal
Deals will also be made available, which all include a jumbo
pizza, a 2 liter bottle of soda of your choice, and a side of
of garlic knots, house salad, or cheesy bread! For more
information about our new offers to come, be sure
to check out www.ThePizzaPress.com/menu!

4. Eat All About It
4
Now, on to bottle conditioning. What is bottle conditioning, you ask?
Bottle conditioning is when live yeast and some sugars remaining to
ferment are sealed into the bottle along with the beer. The beer is then
allowed to “condition” (or carbonate), slowly over a period of usually
a month or more before being shipped to market. They can continue
to improve in the bottle for up to 5 years, depending on the strength
of the beer and storage conditions. Yeast provides oxygen-scavenging
effects in addition to its alcohol-producing effect. Due to this process,
bottle-conditioned beers have sediment, or “lees,” at the bottom of the
bottle. Not everyone likes the taste of this sediment, so it’s important
to know how to correctly pour a bottle conditioned beer in order to
have a sediment-free drink.
How To: Pour a Bottle-Conditioned Beer
1. Let the beer sit overnight in the fridge.
2. Make sure the glass you use is the right size so as to fit both the
entire beer and the foam produced upon pouring.
3. Pour the beer gently in order to not disturb the sediment. Pour at
shallow angle, slowing down the pour at the end.
4. Leave the last 1/4 inch of beer in the bottle or stop pouring when
you see sediment starting to come out.
Ideally, you will pour the whole bottle in one go and leave the yeast in
the bottle! Good luck!
Fast & Easy Leftover Pizza Quiche Recipe for Beginners
1 frozen pie crust
¼ pound ground turkey
2 cloves garlic, crushed
4 whole green onions, chopped
1 cup fresh spinach
3 slices leftover pizza
3 ounces grated cheddar-jack cheese
5 eggs
Preheat oven to 350 degrees Fahrenheit. Let pie crust thaw and then
place into a pie pan.
In a skillet, brown ground turkey over medium heat with garlic and
green onions. Drain fat.
In a large bowl, combine pizza pieces, spinach, grated cheese, and eggs.
Mix well. Add cooked turkey mixture while continuing to stir. After all
ingredients are well coated with eggs and thoroughly combined, trans-
fer to pie crust.
Cover entire quiche with aluminum foil and put in the oven. After 30
minutes, remove foil from pan. Fold in corners of foil so that it makes a
round shape large enough to cover quiche filling but not the crust. This
will allow the crust to get brown and keep the spinach from getting too
done on the edges. Return to the oven and bake for 15 minutes more.
Leftover Pizza Quiche
Meet the Publishers!
Editor in Chief
Director of Photo
Head of Editorial
Head of Creative
Eat All About It seeks to establish and
maintain personal relationships with our
readers through journalistic expertise, open
and honest communication, interactive
online experiences, and above all, a common
love for pizza!
Taylor Cox
C. Bankhead
Emily Blum
Eggily Poulter
Did You Know? Pizza Edition
Pizza is a $30 billion industry in the
United States!
Each person in the United States eats around 23
pounds of pizza every year.
The largest pizza in the world was 131 feet in
diameter, and weighed 51,257 pounds.