Influenced by his years of attending the Burning Man event, Dallas pizza shop owner Frank Nuccio decided to make some changes to his business’s (My Family’s Pizza, formerly Pizza by Marco) pizza-making process.
“The dough will use water only from a reverse osmosis system being installed this month. I’m removing all toxins such as chlorine and fluoride from all the water used in the restaurant,” Frank said. Not only that, he’s also stopped selling any products that contain aspartame — including soda — instead opting for a soda brand made with pure cane sugar (which tastes a helluva lot better, frankly).
We like to say that being a Burner is a way of being, a lens through which we perceive our relationship to the world, and it’s up to each of us to make change happen on a local as well as global level … as we do. And a pizza joint is as good a place to start as any, right? Right.
Nice job, Frank. Next time we’re in Dallas, we’ll be sure to stop in for a slice.
So tell us, how have YOU manifested your Burner ideals in your day-to-day life?
We’re very excited that the PBS NewsHour will be airing a fantastic KQED report tonight on the culture and artwork that emerged at this year’s Burning Man event, and the impact they off playa, year-round.
The Bureau of Land Management (BLM) and Black Rock City, LLC (BRC) have stated that the 2013 Burning Man event peak population was 69,613. BLM will be reviewing the peak population number in association with the special recreation permit stipulations for the 2013 event.
Prior to reaching the peak population number during the event, BLM and BRC coordinated and implemented contingency plans, which included collaborative managing of the gate entrance, opening additional camping areas and streets within the city, deploying additional porta-potties, pumper trucks and medical vehicles. This coordination and the contingency actions were to further facilitate a safe and healthy event and city.