A Slice of Innovation: Gabriel Moreno’s Recipe for Success at Jaime’s Pizza Kitchen

In this episode of Life Along The Streetcar, we sit down with Gabriel Moreno, owner of Jaime’s Pizza Kitchen, to hear his incredible journey of balancing family tradition, culinary innovation, and a deep connection to downtown Tucson. From his roots in his grandfather’s Fourth Avenue bar to crafting his own unique style of pizza, Gabriel shares what makes Jaime’s Pizza Kitchen stand out in Tucson’s growing food scene. This interview dives into Gabriel’s personal growth, his dedication to his craft, and how his family’s legacy continues to shape the future of Jaime’s Pizza Kitchen.

Honoring Generations of Culinary Tradition

Gabriel Moreno’s love for food runs deep, but it all started with his family’s history in the restaurant industry. Gabriel’s grandfather, who owned Tommy’s Bar and Grill on Fourth Avenue from 1989 to 2002, laid the foundation for what would become Gabriel’s lifelong passion. Gabriel recalls fondly how his grandfather instilled values of hard work and community. “He made sure we knew how fortunate we were to be born into the family we were born into,” Gabriel shares, highlighting the strong family values that influenced his business journey.

This legacy is more than just history—it’s alive and well today at Jaime’s Pizza Kitchen. Gabriel pays tribute to his grandfather by naming the restaurant after him and even incorporating some of the original branding. “When we opened the ghost kitchen, he handed me one of his original 1989 Jaime’s windbreakers,” says Gabriel. That moment was symbolic of the passing of the torch, as Gabriel continues his family’s tradition in the heart of downtown Tucson.

Crafting the Perfect Slice

While family tradition is a key part of Jaime’s Pizza Kitchen, Gabriel’s innovation is what makes the restaurant a standout in Tucson. Gabriel’s pizza-making journey began when he was just a child, inspired by watching pizza being tossed at Brooklyn Pizza on Fourth Avenue. Over the years, he has refined his techniques, experimenting with various styles, recipes, and equipment. “We bought the equipment before we did the recipes,” Gabriel explains, emphasizing how his experience with different ovens and pizza-making methods helped him perfect his craft.

At Jaime’s, they use a 72-hour cold-fermented dough, a process that allows the pizza to develop unique flavors and textures. Gabriel proudly shares, “We wanted to stand apart from the traditional New York style or Neapolitan pizza by creating something distinctly our own.” This dedication to quality and creativity is what keeps customers coming back for more, and it’s what sets Jaime’s Pizza Kitchen apart in a city known for great food.

Growing with the Tucson Community

Gabriel’s story is also one of personal growth and connection to the Tucson community. Beyond pizza-making, Gabriel has built strong relationships with other local businesses and chefs, which has been key to his success. “It’s important to maintain relationships,” Gabriel notes, describing how the Tucson pizza community came together to help each other during tough times. From borrowing yeast from a neighboring pizzeria to exchanging ingredients, Gabriel values the collaborative spirit of Tucson’s culinary world.

Gabriel’s personal growth is also evident in his ability to balance family life with running a successful business. His teenage sons now work alongside him at Jaime’s Pizza Kitchen, continuing the family tradition. “They’re much more motivated than I was at their age,” Gabriel jokes, adding how proud he is to see his sons taking on roles in the business.

Visit Jaime’s Pizza Kitchen Today!

Jaime’s Pizza Kitchen is more than just a place to get a great slice—it’s a testament to family, tradition, and the spirit of innovation. Gabriel Moreno has poured his heart into every pizza, crafting something unique while honoring the legacy of his grandfather. His passion for food and dedication to family are what make Jaime’s Pizza Kitchen a truly special part of Tucson’s culinary scene.

Be sure to visit Jaime’s Pizza Kitchen to explore their menu and follow their journey on social media. Stop by and taste the result of years of hard work, tradition, and creativity.

Want to hear more stories like Gabriel’s? Contact Tom Heath at Life Along The Streetcar to nominate a prominent Tucsonan who deserves to have their story shared with the world. Let’s celebrate the people who make Tucson such a vibrant and unique community!

Tom Heath
Good morning. It’s a beautiful Sunday in the Old Pueblo. And you’re listening to Katy. Tucson. Thank you for spending a part of your brunch hour with us on your downtown Tucson community. Sponsored, all volunteer powered rock and roll radio station. On this week’s show, we’re going to speak with Gabriel Moreno. He’s the owner of Jimmy’s Pizza Kitchen. This is a family run business that was founded just about a year ago, but it’s become a go to spot for, Tucson pizza joints.

Tom Heath
Then their success is, no coincidence is their family’s legacy of culinary excellence dates back to fourth Avenue in the 1980s. We’ll get that story in just a moment. Today is September 8th, 2024. My name is Tom Heath, and you’re listening to Life Along the Streetcar. Each and every Sunday, our focus on social, cultural and economic impacts in Tucson’s urban core, and we shed light on hidden gems.

Tom Heath
Everyone should know about, from a mound to the University of Arizona and all stops in between. You get the inside track right here on 99.1 FM streaming on downtown radio talk. Also available on your iPhone or Android with our very own Downtown Radio Tucson app. If you want to interact with us on the show, we recommend you do that through Instagram and Facebook.

Tom Heath
And if you want more information about us, how to get Ahold of us or, let’s do some past episodes. Or maybe you want to get a copy of our book. Head over to life along the Street car Dawg. And of course, listen to that podcast whenever you can. Walk the dog, maybe hit us up on Spotify, iTunes, iHeart radio.

Tom Heath
You know, a gig. Well, today’s show features a local restaurant tour and a family legacy of restaurant business. And I think it’s perfect timing because we’ve rolled into the, the, the Sonora and the Sonoran, restaurant week. And if you’re not familiar, this has been going on. I think this is the fifth or sixth year, and it’s just a way to highlight, different restaurants throughout the region that are just doing amazing things.

Tom Heath
And these are these are all over the place. They’re not just downtown, but there’s plenty of them in the downtown area. Fourth Avenue University, there’s a tremendous amount of restaurants along the streetcar. Mercado as well. But also there’s others here in town, and we know that. And this is our week. You know, we always have good food, but this is a week to celebrate.

Tom Heath
And, there’s a really good guide on the Tucson Foodie website. If you head over there that tells you much more eloquently about, the Tucson Food Week. And, and it also has a list of all the events and various restaurants that are supporting and participating and, looking through their site now and it says, yeah, it’s their sixth year, Sonoran Restaurant Week, and it will run this week through, September 15th.

Tom Heath
So if you’re in town or you live here, this is an opportunity for the next few days to celebrate Tucson’s culinary cuisine and thank those that make Tucson so tasty. And one of those people making Tucson tasty is, Gabriel Moreno. He opened up with his family, Jimmy’s Pizza Kitchen, which is right next to, well, a door down from the, the Tucson gallery.

Tom Heath
And as you guys know, I, have a part ownership of the gallery. So I see the the Jimmy’s Pizza crew quite a bit. The, the kickoff was about a year ago, and they’ve just been rolling ever since, I guess, Rolando, maybe, I don’t know, but just rolling, and I wanted to have them on, but he’s been too busy, so he came in, to the studio gallery.

Tom Heath
The gallery studio just a few days ago. And we sat down and we said, we’re going to do this interview. And here it is with, Gabriel Moreno of Homies Pizza Kitchen. Well, we are excited to be joined today by, one of my favorite people in Tucson because he feeds me, and that always makes me happy.

Tom Heath
We are here with the, the owner. I think this is Jamie of Jamie’s Pizza.

Gabriel Moreno
This is Gabriel of Jamie’s pizza. Oh, dang.

Tom Heath
I get to do more research.

Gabriel Moreno
Favorite person? Tom.

Tom Heath
Gabriel of Jamie’s pizza kitchen expert. And, we, we just celebrated a one year anniversary for you in downtown Tucson.

Gabriel Moreno
We did? We quietly celebrated a one year anniversary. On the first on Sunday. It’s been quite an adventure. Can’t believe it’s been a year already.

Tom Heath
I can’t believe it’s been a year. But how long does it actually feel like? Does it feel like it’s five years or five months?

Gabriel Moreno
It depends on the day. When you’re looking back on the fact that it’s been a year, it feels like it’s been, you know, a couple months. In the daily, it feels like this has been, a lifetime in this last year, with the effort.

Tom Heath
Well, let’s get a little bit of the backstory, because you. This is not your first adventure in the pizza world, correct?

Gabriel Moreno
That’s correct.

Tom Heath
Yeah. So you, you where were you? Where? Like, what have you been doing?

Gabriel Moreno
Well, my grandfather owned a bar on Fourth Avenue called Tommy’s Bar and Grill from 1989 to 2002. It changed hands. In that time, Brooklyn Pizza opened up. I was probably about 12 years old and watched him toss pie and fell in love immediately. Being a product of the late 80s and 90s, Ninja Turtles were a mainstay in the house.

Gabriel Moreno
And, I mean, the ultimate goal at that time was to make a pizza that taste as good as the turtles pizza looked. It’s kind of evolved the aspiration since then. But professionally, I started when I was 18 at a place called Rock and pizza down on, Broadway and Swan. It was later the, Broadway Pizza Cafe, and now it’s a tattoo shop.

Tom Heath
Okay.

Gabriel Moreno
That was owned by, gentleman named Tommy. Brad Sound, who really had it. So, when he had bands touring in Tucson, he had somewhere to bring them to eat. So it was a really good place for an 18 year old to start making pizza. Gotta go to shows me bands. But once all the, buzz of meeting bands kind of wore off, the love for making pizza was growing.

Gabriel Moreno
And it kind of, you know, went on from there.

Tom Heath
So a few, a few tangents here that we’ve got to talk about, because you, you as, as most people are, are interesting because you, you happen to spend a good chunk of your life in the, the Homies pizza kitchen, which is just right here on Congress. It’s next to, the Tucson Gallery where we’re recording today, across from, Hotel Congress, the, occasionally, though, I’ll see you kind of skateboarding around from place to place.

Tom Heath
Are you, you’re a grown man, but you still use the skateboard for transportation.

Gabriel Moreno
I think anybody who works downtown will tell you a scooter or a bike or a skateboard is a million times faster than, getting in a car and trying to get anywhere. But also, I’m fortunate enough to work with my teenage sons, who keep me young, while aging me simultaneously. And, when they picked up an interest in skateboarding, it was time to kind of knock the rust off the old knees and, you know, make sure that I.

Gabriel Moreno
I’m still mobile for as long as I can be. So. Yeah. Any chance I get, I’ll, I’ll skate down to Johnny Gibson, skate down to the store, skate just to skate, just to stay loose and enjoy beautiful downtown the best way you can. Which is ride on the sidewalks in the open air.

Tom Heath
So then and then you also mentioned when you’re working, was it Rock shop or.

Gabriel Moreno
Rock and pizza.

Tom Heath
Rock and pizza. So you, you’re also a musician.

Gabriel Moreno
I am, I am a musician. I’ve dabbled in music.

Tom Heath
So did that come from that experience or was that just a coincidence?

Gabriel Moreno
No, my dad was, the family’s traditional musicians. A lot of, you know, classical, acoustic flamenco, things like that from the older generation, a lot of singers, a lot of guitar players. And so I kind of came with the, came with the with the family background, had some cool opportunities to play where I, right next door to where I reside now at the Rialto.

Gabriel Moreno
A couple small times with a couple of I.

Tom Heath
Would play at the Rialto.

Gabriel Moreno
Like the Rialto.

Tom Heath
What is that? Is that is big time. That’s not small.

Gabriel Moreno
Time. To be fair, one was a battle of the bands, so there was a couple of us were just really excited to be on that stage. And then me not traditionally being a country guy, I met a young artist named Caden Brewer while making pizza at Garibaldi’s, and we went and just backed him up for a few shows.

Gabriel Moreno
The last show I played was Joe Cooper’s backyard barbecue as an opening act with Caden in like 2016, I think, which was ten years almost to the day from the last time I was on that stage.

Tom Heath
Okay. So yeah, you got, so I think what we call it then is, you’ve you’ve have multi-decade experience on the Rialto Theater. That’s how that’s how we say that in marketing.

Gabriel Moreno
I love it, actually. That’s. Yeah, that’s how I’ll be saying it from now. I’ve, that’s my decade experience.

Tom Heath
I’ve been to two decades, over. Well, I span two decades in my time of the, of the Rialto Theater. And then the piece that I really want to get into is the fact that it’s it’s probably a little bit more than a coincidence that the name of your pizza kitchen is similar, to the name of your grandfather’s place on fourth Street.

Gabriel Moreno
That is a huge coincidence. We didn’t notice it until we side by side of the logos, and we’re just like. Like, must run in the family now, where, you know, my grandfather instilled some major family values. My grandfather and my grandmother and then as well as my parents, of course. But, being the older generations, my grandparents made sure that we knew how fortunate we were be.

Gabriel Moreno
We were to be born into the family we were born into, and that kind of stuck with us. So when it came time to open, business of My Own, the only thing that made sense was to name it after what made me fall in love with a family operated business, which was my grandfather’s bar. I’m his bar and grill over on Fourth Avenue.

Gabriel Moreno
So it was time after, two decades, to shake the dust off of all the old jackets and, and kind of just color up the logo a little bit and put it back where it belongs, prominently in the downtown fourth Ave areas of Tucson.

Tom Heath
As I noticed the high mesa, if you look at the logo, it says established in 1989, that’s that’s the bar.

Gabriel Moreno
That’s okay. So yeah, it’s actually a little bit more of a brand. It was is, Mexican favorites, which transitioned into Mas Bar and Grill and then I can’t remember exactly where it was located, but it was kind of in an industrial area off of Broad Mont. He opened Jaime’s restaurant, which I also wash dishes and learn how to serve tables at.

Gabriel Moreno
So it’s a continuation of, of that brand.

Tom Heath
So what was his for driving force to get into the food? It did. He did. His family, his parents.

Gabriel Moreno
We were in transportation before that. And I think that the transport of, produce and seafood, which is a little bit bigger, in the, in the Nogales area, which is where he kind of started that, led to maybe not a passion, but at least a desire to go to the next step of where that food and drink, it kind of dropped off.

Gabriel Moreno
And what happens to it after that? And just knowing the ins and outs, of what really makes a business, which is not having deals and knowing where your suppliers are and how to work with them, made it kind of an easy transition from transportation into, business ownership. And his son’s a chef, so it made sense to open something while he’s already had kind of a built in staff, a model which with my wife and kids working with me, I identify with.

Tom Heath
Wow. So we’ve got, man, this is I mean, he gets in the produce business, in the delivery business, in the transportation business, and he moves into there to the the culinary side of things. You as a 12 year old, sort of start getting your hands, involved with this. And now just a few years later, because you’re like 22 or 20.

Gabriel Moreno
Three somewhere around there.

Tom Heath
You run in your own spot. And now your kids are working with you.

Gabriel Moreno
Yeah. Yeah. Don’t do the math, but, yeah, 22, 23 years old here. My, my 17 year old and my 16 year old are working with me as well, really making their great grandfather proud and, making their dad very proud. Definitely much more motivated than I was at their age. Showing me that we hopefully are down the right path when it comes to this stuff.

Tom Heath
Well, and is, is your grandfather, does he stop it occasionally. And,

Gabriel Moreno
My grandfather does stop in occasionally. My grandfather is he’s very, very proud of, having this spot back downtown. And the goal was for him to treat it like he owns it. However, I forgot, though, my grandfather owns businesses. He walks in the kitchens at lunch, rushes, and, gives everyone a hard time, and then wants a custom salad.

Gabriel Moreno
And I as as silly as that sounds, that might be one of my favorite parts, about what we’re doing is knowing that he’s comfortable to park, to walk in and to just rile him up a little bit and then kind of mix it up and keep everyone on their toes. He’s. Yeah, he’s definitely a welcome presence in the kitchen.

Gabriel Moreno
After we get over the fact that he was in the kitchen and there’s a place.

Tom Heath
That’s Gabriel Moreno talking about his grandfather and how he’s still a part of the, the Moreno family business. The Timers Pizza Kitchen now just opened about a year ago. And we’ll be back to the second half of that interview in just a moment. But I want to remind you that you’re listening to life Along the Streetcar on Downtown radio 99.1 FM, and we’re streaming on Downtown radio.org.

Speaker 3

Tom Heath
Well, next to the Tucson Gallery is Homemade Pizza Kitchen. And, we’ve been talking with Gabriel Moreno. Went over the. He’s the owner. He and his family run that and their history dates back to his grandfather, who ran a place on Fourth Avenue called Amy. So we kind of get a little of the backstory. And now as we move into the second half of the interview, we’re gonna kind of jump into, his grandfather’s history and how he got started.

Tom Heath
And all of us, I’m assuming he’s proud of the fact that the I mean, was he a part of the decision in the naming, or was that a surprise to him, or how did that come about for him?

Gabriel Moreno
No, my grandfather’s a he’s a businessman. So I wanted to make sure that everything was above board before I got served with, papers for, for copyright infringement. No, actually, he was a big part of it. And, when we originally opened the small ghost kitchen, he went through a lot of his old stuff. And so I have a original 89 Haney’s windbreaker that he’s held on to that’s pristine, signs and pictures from the bar that went into the first, article that was written about us.

Gabriel Moreno
And then, our logo was a little more Archie and sparkly, until he got his hands on it and insisted we go back to the original design to make sure that the lines are kind of around what the business is. So, yeah, his hands are very, very much in, what we do as, as far as, the beginning of it.

Gabriel Moreno
And then he’ll, he’ll never shy from his opinion. If it’s for we’re putting a table in the kitchen or what the logo should look like. He’s very involved.

Tom Heath
His name, his name is on it.

Gabriel Moreno
So that’s what I tell him. He’s gotta.

Tom Heath
He’s gotta have some, some say, I would imagine. And the product itself. So. I mean, I don’t want to get too technical, with the the way a pizza is made, but it’s not just everyone doesn’t just do it the same way. And you guys have a kind of a special recipe or a special process.

Gabriel Moreno
Yeah. No. And it’s good that you don’t want to get too technical because I don’t know the technicalities. I have worked around, pizza specifically for, again, going on 20 years, and I’ve been fortunate enough to work with, quite a few different styles, techniques, different ovens, different chefs. And so when it came time to make our pizza, we bought the equipment before we did the recipes, because that’s what kind of makes your pizzas, what kind of oven you’re cooking and what kind of make sure you have paired with your intentions.

Gabriel Moreno
So what we serve now is, at least 72 hour long, cold, fermented, dough that kind of teeters on the line of replicating. And the Apollo ten, when it comes to the blistering, the coloring, the kind of the air, or the gas that’s actually in the dough. And how how it reacts to the heat.

Gabriel Moreno
We’re able to get the heat. We’re able to get we’re cooking out of an old baker’s pride y 600. It’s a kind of a traditional New York style oven. So there’s no big secrets. We cranked it as high as we could, and we spent three months really playing with our dough. Until we came up with something that we were one proud to serve.

Gabriel Moreno
And two, we felt stood a little bit apart from a traditional New York style or, or Neapolitan or wood woodfired, just for the intention of not getting lost in all the great pizza that’s in Tucson.

Tom Heath
That was going to be kind of my next question is there is a lot of really good pizza in Tucson. There’s some I mean, just on Broadway and, you know, within like five miles of you, there’s some really good pizza. How does that like, do you guys work together or are you on strict competition? Is there is there is there any, connection at all?

Gabriel Moreno
There’s a few connections. I did my best as I grew up in the pizza community. To maintain relationships. They’re important. And we’re all in a small town trying to make pizza in a town that’s not traditionally built for pizza. We need to band together. We we we if we want to put ourselves on the map.

Gabriel Moreno
It’s not just a city with amazing Mexican food, but great pizza. We need to kind of do it together. So I’ve had the opportunity to work with some friends from, I hope they don’t mind, but what’s, my friends from Solera who recently opened up a whole slice down on Congress. Great relationships. I love their pizza, flora.

Gabriel Moreno
I love what they’re doing a whole slice. If I needed yeast when I was opening, Travis got me yeast. If I needed tomato, Travis got me tomato. So it was the support of the Tucson pizza community that’s got me through. Chard has helped me out with flour on occasion. Empire has helped me out with cheese. It’s just it’s it’s a really wonderful community.

Gabriel Moreno
The pizza community, much like the art community here. I think there’s a lot of support, for people just trying to do their expressing their art.

Tom Heath
I love the, the shout out from the Tucson gallery, and I appreciate that. Well, I love to hear that. I years ago, I interviewed a brewer and asked him a similar question about, how many local microbreweries have been popping up, and, and I remember I asked him, is it is there a point where it gets too saturated?

Tom Heath
And his comment to me and I, I’ve used this so many times was coming to me was there’s always room for another good product. Absolutely. And that’s, you know, it just elevates the game and you know, mediocre or not so good, we don’t want that. But if it’s a good product, welcome because it’s just going to make us all a little bit better.

Gabriel Moreno
That’s beautifully said. Wonderfully said. Then that’s that is the sentiment coming from at least my end of the pizza spectrum in Tucson.

Tom Heath
So a year into it, you came downtown, and when I first met you, we were arranging an event here at the Tucson Gallery, and I was like, hey, we’re we’re doing this thing. And you were kind of experimenting. You weren’t open, and you were, testing it out, and, I thought I was introducing you to Paul over at Johnny Gibson’s.

Tom Heath
That turns out you’re, like, good friends with him and go way back. So it’s like, all of a sudden you’re you’ve been welcomed into this downtown community. But it’s not like that. I mean, you’re just being a part of it. You just happen to open a shop a year ago?

Gabriel Moreno
Yeah. Well, again, it goes back to maintaining good relationships. I was in two back for about six years. I helped open the Italian peasant. Right next to the two back market. And Paul was running the two back market. And as he’s done to this day, has shown nothing but support. For his surrounding restaurants and his neighbors.

Gabriel Moreno
So we built a really great relationship over the six years that I was there. So when I came downtown and I was, you know, a distance away from Johnny Gibson’s, he welcomed me with open arms and, really assisted me in that first one because my kitchen wasn’t ready, but I was ready. So because of Paul, we were able to put a little something out there.

Tom Heath
But I just, you know, when we talk, you know, there’s a lot of a lot of restaurants and things that we don’t necessarily interview on the show. And yours because I know you, because we work next door to each other in the gallery, the the pizza place are so close, but but also just the way this sort of community has rallied around you and how well you fit in.

Tom Heath
And it’s clear that over the years you’ve you’ve maintained really strong, you know, work ethic and, and connections with, with all these businesses. It’s really good to see.

Gabriel Moreno
I appreciated the work ethic comes from my grandfather and the connection comes from Tucson, Tucson and people here. They’re good people.

Tom Heath
Here. Well, as you said, it’s kind of a small town. And if you’re not, if you’re not doing things in a, in a sort of an ethical and reputable way that gets around to absolutely.

Gabriel Moreno
Not going to have a lot of friends, that being the case. But it’s nice to be surrounded by people who are, trying to maintain the bar of decency and of of, of ethical business and of just general or genuine general, genuine community.

Tom Heath
General genuine. That’s so that’s one of those. That’s hard to say. Yeah. But how do people find out more website, social media. Where is high res, prevalent.

Gabriel Moreno
So because we are a small family business, we do have Instagram. We do have Facebook. However, yours truly is not as good as, like, not a good not as good at making pizza as I am. You’re not a cookie, so let’s switch that around. It’s not as good a social media as I am at making.

Tom Heath
Because I’ve seen your social.

Gabriel Moreno
Media is somewhere in the middle, you know? So pizza’s much better. Radios. Okay. Social media. I got some work to do, but you can find us at Tucson Haney’s on, Instagram and on Facebook or Tucson. Hi. News.com. Has our website, pictures, contact information, all that good stuff. You know, don’t don’t ignore Instagram. I will get better, I promise at it’s.

Tom Heath
Hi is j I am e.

Gabriel Moreno
Access correct j I am yes.

Tom Heath
I think I you know joking at the beginning. A lot of people say Jamis because there’s but it’s it’s not spelled like Jamie. It’s.

Gabriel Moreno
No but the mistake is definitely forgivable. When I signed the business up, somehow I spelled my own grandfather’s name wrong. So that was another three weeks of, refiling paperwork. So Jamie’s high. Jamie’s call what you want. As long as you’re stopping by and letting people know that Jamie’s or Jamie’s makes good pizza, then call it whatever you like.

Tom Heath
You’re open every day, or we.

Gabriel Moreno
Are open, Tuesday, Wednesday and Thursday from 11 a.m. until 10 p.m.. Friday and Saturday from 11 a.m. until 11 p.m.. And then on Sunday, 12 p.m. to 8 p.m. closed on Monday. It’s a long process for the dough, and we like to take a little break.

Tom Heath
All right, well, I’ll stop in. I can guarantee you, work. You know, I guarantee you almost every time you stop and someone from the family is working. And, I appreciate all the time that you put into the quality of your work and taking a few minutes to chat with us today.

Gabriel Moreno
No, it’s my pleasure. Thank you for taking the time to talk to me. It’s always a pleasure. And now officially putting it on the mic.

Tom Heath
That’s Gabriel Marino officially putting it on the mic as I’ve been handed him for about a year. It’s a time of trying to make pizzas, trying to feed the world. I can’t stop and just talk all the time like you do. I really appreciate that. He did take some time came over. If you check out the video, he came over in full, pizza gear because he just walked out of the kitchen.

Tom Heath
You know, tremendous work ethic. And I think it runs in the family because it’s. His kids have it, too. My name is Tom Heath. You’re listening to lifelong the streetcar in downtown radio 99.1 FM, streaming on downtown radio.org.

Speaker 3

Tom Heath
Well, we’re coming to a rapid close here of, episode 307. I think it’s 307. Yeah, I, I screwed up the numbers last week, but I’m, I’ve gone with 307, 307 shows. If you want to learn more about us, head over to life along the street car, dawg. But don’t go anywhere right now, because, Ted, Brazil is coming up in just a few minutes.

Tom Heath
He’s got his show words and work talking with writers and others of the labor movement. And then it’s heavy metal at noon and back into the music with speaker box access at one. You get that whole lineup on Downtown Radio, dawg, and while you’re there, you can check out the whole week’s lineup. We got shows every day I’ll put on by volunteers doing amazing things and sharing wonderful music and great insight.

Tom Heath
And if you want to support us in that effort, there’s a donation button on there. We could use that for equipment and rent and all those various fees we need for broadcasting and as volunteers, then I can assure you that the money you put into the coffers goes towards improvements on the station. Well, each week we, do a show and then it gets out into the world through, social media and, and podcast and all that good stuff.

Tom Heath
And that doesn’t happen without a production specialist. His name is James Portis, so we always want to thank him. My name is Tom Heath. I am your host and producer. And each week our music is courtesy of Ryan Hood. They let us use their song Dillinger Days. And today we’re going to leave you of music from a band called Newfound Glory.

Tom Heath
Because when Gabe was talking about his start in the pizza business, he mentioned a rock and pizza there on Broadway. So of course you had to go look that up. And turns out that newfound glory would have been in, that that pizza place around the same time they released this cover, song here. So I was like, you know what?

Tom Heath
That’s pretty cool. So we’re gonna play a little newfound glory from 2007. It’s their version of Head Over Heels, just like I am for I miss pizza. Have a great week and tune in next Sunday for more life along the streetcar opening.