There’s a magazine on just about every conceivable topic, so it seems. Yesterday I was heading home to Vermont from a weekend with relatives in NYC and stopped at Rinaldi’s 
for dinner in Enfield CT (I-91 exit 49, at the Massachusetts border). The spinach manicotti was superior and Wendy reports that the beef barley soup was fresh and obviously made in the restaurant and delicious, without a hint of MSG or excess salt.
Anyway, we’re sitting there waiting for dinner and on the window sill was a copy of Pizza Today
magazine. I don’t know how those folks come up with material for 12 issues a year, but bless their hearts they seem to be doing it. The November, 2005, issue had something like six articles having to do with pizza delivery.
Overkill, I’m sure, but Wendy was delighted to discover, as she absentmindedly flipped through the pages, an article by Mandy Detwiler, “On the Run,” describing pizza joints making deliveries using bicycles, electric cars and diesel cars converted to run on waste cooking oil from the restaurant’s fryer.
Unfortunately, the article isn’t availabe at Pizza Today’s website, but you can check out the fryer-powered deliveries at Glass Nickel Pizza in Madison, WI; the bike-powered deliveries at Vinnie Van Go-Go in Savannah, GA; and electric pizza at Galactic Pizza 
in Minneapolis, MN.