September 2021
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September 2021
The art of the slice
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The Art of the Slice
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Pizza is a superfood. It’s super piping hot for dinner, it’s super as a slice or two for lunch, and it’s really super snuck from the fridge cold for breakfast or as a midnight snack. It also hits most major food groups—especially if you’re in camp pineapple. For this, our second pizza issue, we did the hard job (hey, someone had to do it!) of tasting and reviewing 12 pies from one end of town to the other.
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September 2021
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There’s gluten-free crust, there’s prosciutto, there’s pesto! What have we learned through it all? The best pizza, without question, is the one that’s right in front of you. DIG IN!
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Mail Us
242 -1100 Memorial Ave, THUNDER BAY, ONTARIO, CANADA
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Call Us
(807) 344-3366
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Email Us
General Inquires: info@thewalleye.ca
Sales and Distribution: alaina@thewalleye.ca
Editorial: adrian@thewalleye.ca
Design and Production: production@thewalleye.ca
Billing and Acounts: accounts@thewalleye.ca
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