ditto

Well, try this:

http://thekidfrombrooklyn.com/

Sorry about any hassles linking to The Big Man's site.

I've spent most of the afternoon laughing at this guy...he's 100% Brooklyn Italian, for sure. Like I said, some of his ideas I don't agree with, but some of the stuff he says makes sense. Not for the Linguistically Squeamish...

Two of my favorite videos are ITALIANS and KIDS TODAY, parts 1 & 2

Just heard the Murch radio piece on NPR---always great hearing what Murch has to say about editing.

NPR has a link here:

http://www.npr.org/templates/story/story.php?storyId=4994411

PX! - A totally riveting, valuable, rich and compelling series of articles on the craft of Editing by one of its Masters - Walter Murch.

Thanks for digging this out for us all - thank you! ( I'm still reading this = I'll most likely print it off and re and re-read it )

Grazie

The Big Man needs to get some more shirts. He reminds of a couple people I know who when they move out to the surburbs get more "Brooklyner-than-thou."

I will say that he is dead on about DiFara's pizza on Ave J. The place is phenomal. It's in a Jewish neighborohood, so it wasn't widely known, people wouldn't think you could get good Italian food in Midwood, but a couple of years ago the New York foodies discovered it. It's unlike most other pizza by the slice places, because they never have premade pizzas waiting. Dominick, the owner, makes all the pizza. No one else is allowed to touch it. He makes a pie or two at a time and sells them fresh. Don't go hungry because you almost always have to wait. He's like a pizza artisan from the Middle Ages. He doesn't seem to care about money. It's all about the food. The place is small and dingy, but if you look closely, you see he grows his own herbs in the window, roasts tomatoes for the sauce all day long and uses three kinds of cheese--regular mozzarella, mozzarella di buffala (from water buffalo's milk) and right before he serves it, he grates grana padano on top. I never had grana padano before, it's delicious even better than parmgiano reggiano. His daughter just opened a place in Manhattan, but she said if she used the same ingredients he does, she'd have to charge $4 a slice because of Manhattan rents. There's a picture of him standing in front of the same oven in 1962. He's a very stubborn guy, but if you don't hassle him about the wait and tell him you like the food, he lights up like an elf. He seems just to want to make the very best pizza he can. All day long.