{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Sidewalk Talks","title":"Old World Pizzeria: From Fermentation and Rabbit Farming to New York-Style Slices in Saginaw","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/519cee27\"></iframe>","width":"100%","height":180,"duration":2921,"description":"In this episode of Sidewalk Talks, Eric Shevchenko talks about bringing New York-style pizza to Saginaw with Old World Pizzeria. He talks about the power of food as a way to keep people connected, preserve culture, evoke emotion, and be a vehicle for creativity. Eric explains how pizza became his focus, including a 48-hour research trip to New York eating slices and revisiting favorites. Shevcenko talks about  his obsessive experimentation with dough fermentation and hydration, creative menu, and OWP’s burnt Basque-style cheesecake. Eric recounts earlier experiences in Northern California, including raising rabbits for high-end restaurants near Napa and spending time around fine-dining creativity. He shares why he returned to Saginaw to care for his mother, his hopes for local food culture and security, and stories of customers traveling hours, crying, and calling the shop after a cheese slice. They also cover Eric’s appearance on the Netflix survival series Outlast in Alaska and hints of future projects for Old World Pizzeria.00:00 Ergonomic Chair Shenanigans & Mystery Knobs00:40 The Tinned Fish Obsession 03:10 From Preservation Food Co. to Fermentation Roots04:44 Old World Pizzeria: Going All-In on New York-Style Pizza05:39 48 Hours in NYC: Slice-Crawling for the Perfect Dough07:06 Creative Specials, Flop Ingredients & the ‘Burnt’ Cheesecake08:51 Pizza Origin Story: Midwest Shops, Skateboarding & San Francisco11:08 Food Memories, Dementia, and Why Comfort Food Matters13:58 Rabbit Farming to Fine Dining: Supplying Top Bay Area Kitchens18:27 Fine Dining Creativity, Old Town Food Scene & Pizza as a Vessel23:18 When a Cheese Slice Makes People Cry: Nailing the NY Balance25:49 Handling Haters: Taste Is Subjective 26:06 Why Come Back to Saginaw? Family, Roots & the “Vortex”26:46 From Rabbit Farm to Pizza Shop (and Rumors of Another Location)27:24 Old World Pizzeria 101: Price, Ingredients & “Clean” Pizza28:28 Behind the Counter: 5AM Dough, Desserts & Cookie...","thumbnail_url":"https://img.transistorcdn.com/21JugzgWpH40WHYagG_Nx643SoMhpyDMC9hjtLHzZPI/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8xM2U2/ZmJkMTVhNDkxMjk5/ZTJiOWY0Nzg0MDgw/MTI5My5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}