That’s 13,000 pounds of toppings, not the pizzas themselves.
The recall covers Home Run Inn Frozen Foods pizza produced on June 6 and includes 33.5-ounce cartons containing “Home Run Inn Chicago’s Premium Pizzeria Deluxe Sausage Classic Pizza” with a “best by” date of Dec. 3.
The recalled products bear the establishment number “EST. 18498-A” inside the USDA inspection mark. They were shipped to a distributor in Illinois then sent to retailers nationwide.
Where are you seeing that?
If they package 13,000 pounds of pizza in a day, then Home Run Inn frozen pie business is bigger that I had thought.
As it turned out, I had a Home Run Inn Sausage Pizza in my freezer, and was planning to have it for lunch today. I heard about the recall on the news this morning, and checked the package – my pizza wasn’t in the recall, as it was made on a different day.
I didn’t find any metal in my pizza when I ate it, either.
They’re quite popular here in the Chicago area (their home city); I’ve read, in the past, that Home Run Inn is the #1 selling frozen pizza brand in the market.
The Wikpedia entry on Home Run Inn indicates that their frozen pizzas are sold in 30 states (though the cites seem to be on the old side).
From 2021:
(I do not have a subscription to read the article, but the headline should do.)
I don’t know why that makes me smile, but it does. Every day. Damn, that’s a lotta pizza!
I guess it’s because I think of them as local? I mean if you told me Tombstone moved a million pizzas a day I’d just accept that.
I guess it is 13,000 pounds of pizza. The article isn’t clear to me, makes it sound like the problem is 13,000 pounds of pizza meat.
As an alternative, they could relabel the pizza as containing 100% of the RDA for iron, zinc, copper and chromium.
Just need a little rebranding.
Ironically, once upon a time, Tombstone was a little local brand, too.
It started out, in the 1960s, as a pizza that a couple of brothers, who owned a bar (The Tombstone Tavern) in central Wisconsin, made for their patrons. They then started distributing their pizzas to other local taverns, and then to area grocery stores.
They slowly expanded (though Wisconsin was always their “home market”); when Kraft bought Tombstone in the late '80s, it became a national brand.
I wonder if it was any good before Kraft took over. Probably.
I ate Tomstone pizza a lot back then. Yes, they were.
A few years later, Kraft bought another local Wisconsin frozen pizza brand, Jack’s, which I also liked; they turned Jack’s into their “value brand,” and the quality dropped significantly.
The only place I know of to buy that brand is at Sprouts, which always surprised me as it doesn’t really seem to be in that store’s identity. I don’t particularly care for the pizza, as I found it overly greasy.
In any case, I wonder what happened. Equipment failure at their supplier?
When I was in grade school, we’d have a few pizza days a year instead of the usual brown bag from home. It was always Home Run Inn for some reason which was strange because there weren’t
(and aren’t) any locations close at all. I wonder what that was about.
I think I’ve mentioned before that I’ve been to a large frozen pizza factory. In the quality lab, they had a poster board with all the stuff the metal detectors had caught. It was mostly buckshot.
That’s the trouble with hunting your own pizza in the wild.
‘Home Run Pizza! Now with FREE spikes! Just like real ball players wear!’