Blog - S & J's WoodFired Pizza

It’s ALIVE

August 10, 2012 By Jonathan

As the people of Hotlanta are enduring the sweltering August heat, the vegetables of the Seyfred Family Farm are really enjoying the heat. Along with the recent rains comes great growth with my melons and tomatoes. I think that my soil has too much Nitrogen in it causing for more green growth than fruit production, but so far I am happy with our yields this year.

Some restaurants claim to serve farm fresh food. Well, here at S and J’s Woodfired Pizza sometimes our food comes straight from our garden to your plate. Our wood-fired pizza catering offers a variety of appetizers and salads. One of which is our caprese salad. With heirloom tomatoes and fresh basil traveling mere feet from farm to table you can’t get much better during the summer. Check out the updates.

Down to Earth

July 5, 2012 By Jonathan

After two years of not so quiet observation of my lack of lawn, grass, beauty, and life in our backyard, SJ and I took to the dirt. Out went the scraggles of what some may call bermuda grass and in came a dump truck full of 22 year old Dekalb County compost. I lost count of how many times I wheeled compost, gravel and brick to our backyard. After 12 hours of labor and a few weeks of planning, our babies, organic vegetable and flower seeds, were in the ground. I purchased seeds from Botanical Interest including, tomatoes, squash, zucchini, melons, basil, cucumbers, corn, beans, marigolds and nasturtiums.

As human beings have become “more civilized” and “more efficient”, we have lost the will and ability to care for ourselves. We rely increasing more on the talents of others, mostly machines, to provide for our daily needs. As my interest in food has evolved over the years, it continues to come back to the Earth, to the roots, to the beginning. The ability to cultivate your family’s own food supply, while all the time controlling the quality and methods of which it is grown, is a talent that is incredibly under appreciated. People agonize over the side effects of drugs and the cost of healthcare but don’t stop the think about what goes into producing fruits and vegetables that cost less than $1/lb. What cost cutting methods are used and when does that cost catch back up with us?

With one of our first steps at going all natural, I present the Seyfred Family Farm

Fungi Farmer #2

June 16, 2012 By Jonathan

Dare I say that I have embarked on part Deux of shitake log inoculation. With the recent find of a few down oak trees at our pool, I decided to take advantage. No reason for one of those trees to not continue to be useful. Doug Mims helped me saw them up into 3-4′ sections, and I hauled them home. The great thing about this is the timing. It is almost 6 months since I inoculated my first set of logs. It will be interesting to see if the warm weather strain does better on logs inoculated in winter or summer. Also, the newer logs looked a little fresher and cleaner in terms of other growth on the bark.

Check out these pics. On the left is the inoculation date and mushroom spore type. On the right, my stack.

As you can see…

no shitake growth yet. We are still early, but doesn’t this wood get you excited.

Gotta Love ’em

March 30, 2012 By Jonathan

S and J’s Woodfired Pizza has a new team for 2012. Sarah and I have hired a full-time and part-time employee to help us sling the best pizza in Atlanta. We are so excited to roll out our new team. We know you will love them too. Here is a little info about our new members.

Brent Sandel is our new full-time pizza cook/oven man. Many of you will recognize him as the front man for STD (Sailing to Denver), his band. Others of you may recognize him as an occasional member of our 2011 crew. Brent has been an awesome addition since day one, as we have gelled in both our work ethics and our concepts of food. We are hoping to further increase our partnership as Brent is starting his first year of organic farming on his family’s land north of Atlanta.

Kristi Bledsoe is our new part-time pizza cook. She will be joining us in April, and we are stoked. Sarah and I hired Kristi after a day full of interviews and pizza tossing. She is fast, energetic and most of all really likes our concept on food. Kristi is about to turn 25 years old and is photgraphy student at GSU. In her spare time, she likes to work on her photography skills and create short films.

We can’t wait to show off our new crew. Our weekly markets start in April. So get ready!!!

I Lament

March 14, 2012 By Jonathan

Today is a great day of jubilation and triumph. Today is the day in which we bring another soul into SJP. To begin the day, I felt overjoyed at the fact that Sj and I had grown our business to the point at which we need to hire outside of family and friends. To have enough work to have 2 full-time employees and a part-time employee is a big deal. As the replies to our ad came into my email, I soon realized how many people in Atlanta needed work. Despite indications in the ad for reliable transportation. flexible schedule, and pizza making experience, people of all types of talents applied. Thinking back, I don’t think it was the number of replies but the number of replies from people who qualified or just made a great first impression. I wanted to say you are hired on the spot. Of course, I couldn’t do that and expect to pay everyone so we had to narrow our search to the most specific of criteria. I am really glad that we were able to find the person we did, but the fact that there is so many qualified Americans living without work or having to piece together 2 or 3 jobs really sucks. I’m glad we are always keeping it local. Good luck to all those who applied

It’s ALIVE

Down to Earth

Fungi Farmer #2

Gotta Love ’em

I Lament

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