I’m excited. I had blueberry pizza for dinner last night. It was amazing.

I’ve been writing about the food revolution going on here by young people with food carts and new ideas about food.

Still, I was surprised to look online at the offering of Shift Wood Fired Pizza yesterday and find a listing for blueberry pizza, something that gave me something of a start. I’ve never heard of a blueberry pizza, and this isn’t New York City.

Maria and I both balked at first, but we have an excellent record of buying great food from Shift; their pizzas, salads, and soups are unlike anything we have ever seen around here. We decided to give the blueberry pizza a shot, ordering some for my friend Ron Dotson, a minister from Ohio visiting here and coming over for dinner last night.

(I ought to mention their Scape Goat pizza, another surprise we love to order – Garlic Scape Pesto, Tomato, and Goat Cheese on a thin wheat floor base. This is not pizza as I know it)

Ron, who was as surprised as we were,  said this was the best pizza he had ever eaten. I agreed, and so did Maria. It was delicious; it was all gone in a minute.  Recently, I read a story online about young innovators with food carts in New York City who completely reimagined pizza; this is now happening here.

I called co-founder Corey today to get the details for the pizza; it was so different than any we have seen.  He gave me the recipe: Balsamic Shallot base with Whipped Feta, blueberries, Asiago cheese, Mozzarella, Arugula, and blueberry compote.

Corey and Sara took a big gamble refurbishing an old, decaying food cart and starting Shift.

Their first wish was to buy one of the few restaurants in our town that have the water and septic systems to satisfy New York State health regulations. Our small town has no such facility, so they went with the cart.

Corey was a musician and house painter before this, also a student of food and former manager of the town Food Co-Op. Corey said he was inspired to renovate the food cart by the death of his grandfather Phil, a former much-loved town police chief he admired and was close to.

His grandfather died two years ago.

Sara studies and teaches nutrition. They are off to a stellar start. Corey says the work is never-ending, all they do now is work.

They are coming up with surprisingly healthy and delicious food offerings every night of their three-day availability – Thursday, Friday, and Sunday. They have sure changed my diet and Maria’s for the better.

Eating healthy food is important, and I often balk at the bland tastes of so-called organic offerings. This menu is something new.

I’m getting five of their smoothies Sunday morning (they are closed for a few days next week); they are the best, most delicious, and healthiest breakfasts I could find anywhere. I freeze them and have one every few days.

I’m not usually big on touting private businesses on the blog, but this is huge news in a small agricultural town in upstate New York, where a veggie burger is still considered revolutionary and mysterious.

I’m voting for that restaurant one day in town or nearby; brave and creative people deserve to succeed. Their story is an inspiration; their food is terrific. In the meantime, I can hardly wait to see the menus on Thursday, Friday and Sunday (they go to the Farmer’s Market.)