Food and Drink Digital:
I’m just going to go ahead and say it: I love magical food production machines. Chalk it up to a love for the Atomic Age. Whether it’s as fancy as a vending machine that bakes baguettes, or as simple as a robotic soda jerk that mixes infinite flavor syrups together, it gets my hopes up that maybe – just maybe – hope for a George Jetson paleofuture isn’t completely lost. This month I fell in love with a new shimmering hunk of steel: Pizzametry.
Pizzametry is the brainchild of Puzant Khatchadourian, who immigrated nearly penniless to New York from the Middle East fifty years ago – “a Horatio Alger story waiting to be made,†reads his biography. Khatchadourian made a name for himself as a jewelry maker, but with years spent learning about the United States in what’s arguably its pizza capital, it’s no wonder that the dish soon occupied his sense of entrepreneurship. Inspired by cafeterias serving up old, shriveled pizzas warmed by heat lamps, he set out to design a machine that could give consumers freshly baked pizza on the go – from this venture, Pizzametry was born.
Full post.