my career. I joined PMQ as the associate editor in late
2011. My first six or so months here were challenging,
not so much because of the work itself, but because I
was constantly staring at pictures of pizzas and reading
pizza recipes and thinking and writing about pizza, so all
I wanted to do was eat pizza. I’ve always loved pizza, but
I never realized just what a weakness I had for it until
I became immersed in pizza journalism and packed on
about 15 extra pounds. About six months after I started
here, Liz decided to branch out and do other things, so I
became editor-in-chief and quickly established myself as
the resident pain-in-the-neck, always pushing deadlines
and trying to get us ahead and stay ahead.
Tom: I had gone o; to publish the Australia edition of
PMQ, but when the economy tanked, their restaurants
didn’t recover as they did here. At that point, I thought,
“I want to go back to PMQ.” ;ey had an opening for
sales, and having been an editor has really helped me talk
to businesses that want to sell to pizzerias—I know what
operators are doing and what they need. We’re not some
big corporate magazine. We’re a tight-knit family.
Steve: We’ll continue to balance what our readers want
to see with what they need to see. And the other question
is, how are they going to see it? Content that puts money
in their pockets—that’s always been the main purpose
of PMQ. One thing our readers will see more is video.
Linda: Steve believed in video before it was popular. It’s
amazing to me. In the early days of Pizza TV, he wanted
to get a video out on DVD. We spent probably a year
producing it, and it was so expensive; I probably cried
when I had to write the check for this DVD.
Steve: I think my curiosity is my biggest weapon. ;at’s
another reason I like this industry—there are a lot of
curious people. I get adrenaline when I go to a trade show.
I want to know the latest ideas; that’s what drives me. I
want to live in a world of ideas. And I’ve had some pizza
that’s so good, it almost made me cry.
pmq china publisher yvonne liu samples a couple of
pies while working on her next issue.
Putting in a Good Word:
“Thanks for 20 years of great stories,