Fun Farm Pizza Tower
Christian Erdmann
The level takes place in a farm formerly run by John E. Cheese, now run by The Vigilante. Mort the Chicken lives here. The first section of the level takes place outside, with grassy hills, cow stacks, and barns. The second section is inside a red barn with white, and the third section is inside a shack.
Background #2. The interior of the barn, lined with portraits of John E Cheese and showing a Flying Anchovy trapped in a pizza spider's web. A Cheese Toppin can also be seen running from a Stupid Rat.
Background #3. The attic of the farm, infested with flying rats. The shelf including a comical box of cows, a box with a worm on a string, and (presumably) a beer bottle with Mort the Chicken depicted on it.
Pizza Party is a map that takes place in a pizzeria. The mode in this map is always set to Fallen. It is a special map, meaning that it can only be played using the Wox the Fox statue present in the lobby. The statue has a level requirement of Level 25 to be used.
This map has the HP Locked, Enemies Beta, Pizza Party, Blood and Mutation modifiers, and an additional Lost Souls modifier under specific circumstances. Due to a bug, all of these modifiers are applied twice. Pizza Party modifier changes multiple enemies into their pizzeria versions, that can also increase their health by 10% with each wave due to the Mutation modifier. Enemies also have a chance to spawn with animal masks and a Dream mask because of the Pizza Party modifier. Enemies Beta modifier changes the appearance of multiple enemies, replaces multiple enemies with their beta variants and increases the health of the Quick from 4 to 6. The Blood modifier makes enemies splatter blood onto the ground upon death. The base health is also set to 200, regardless of the players' levels, due to the HP Locked modifier.
The Lost Souls modifier is not always active. It can only be activated when every player in the server has the Scout/Golden Scout, Shotgunner, Commander and Minigunner/Golden Minigunner in their loadout. The fifth tower can be any tower. This modifer makes the map turn black and white. All enemies now have their defense increased by 20%, while Wox the Fox also has 25,000 more health (275,000 total health). Additionally, it increases the amount of enemies spawning in each wave by 50%, always rounding down when spawning.
Triumphing Pizza Party makes the Warden available for purchase in the shop for 4,000. Triumphing with the Lost Souls modifier active grants you the Slaughter skin for the Warden, which can be claimed through the Gift Box menu.
Pizza Party is a pizzeria with a dark, eerie atmosphere. It has grey walls with multiple white clouds on them. The floor of the building varies depending on the section of it, either being multiple tiles or a carpet. There is a large stage for Wox the Fox, with purple curtains, speakers and a large hole in the wall, with fire on the other side. Multiple tables can be seen across the map, with presents, cakes, pizza and party hats on them. There is an area of the building which contains multiple games, like a ball pit, arcade games and a spinning wheel. There is also a small playground area next to it. On the back of the map there is a door with white light coming out of it with a dumpster near it, with it being the exit for enemies. Multiple cardboard boxes and balloons can also be seen on the map.
The path starts at the hole in the wall and ends at the exit door. The path takes multiple turns, avoiding any obstacles.
Lost Souls modifier increases the amount of enemies that spawn by 50% when active; however, it will always round down when spawning. For example, one Scout still appears on waves 10 and 12, but three Scouts appear on wave 14 instead of two. It also increases the defense of all enemies by 20% and increases Wox the Fox's health from 250,000 to 275,000.
Whether you are a wine lover who is seeking out hidden gems or a casual sipper looking for a place to relax or even someone who does not drink wine at all but enjoys a beautiful sunset, Park Farm won't disappoint.
Park Farm offers a tasting room & kitchen featuring a wood-stone pizza oven. With multiple seating spaces including by our fireplace, outside deck or tent area, second floor or third floor tower area (all with amazing views!)- we have the perfect spot for everyone. Park Farm has grown into a year-round Iowa destination connecting friends and family for wine, food, live music, and so much more.
In Elmore, John and Kristen Howell opened Fire Tower Pizza at the Elmore Store in 2014. They contracted local baker Blair Marvin of Elmore Mountain Bread to produce a straightforward white crust. For a little more than two years, they topped those crusts with fresh ingredients.
Last January, the Howells sold the business to Marvin and local chef Jimmy Kalp. Marvin makes the dough using fresh-milled, whole northeastern wheat. She delivers the dough to Kalp, who takes things from there.
Kalp's rsum includes eight years as chef at Blue Moon Caf in Stowe, followed by stints at Cork Wine Bar & Market, which moved into the Blue Moon space in 2015, and at Sauce, also in Stowe, where he honed his skills creating red sauce and other Italian-American staples.
After spending decades plating entres in high-end kitchens, Kalp said working within the pizza box is liberating, in a way. "It's limiting and freeing," the chef told Seven Days last week, adding that the format leaves ample room for experimentation. And the experiments tend to build on each other.
One day, he splashed heavy cream over a white pie. "You'd think putting heavy cream on a pizza would just sog it out," he said, "but [the cream] reduces and becomes this awesome sauce. So, OK, now I can flavor that cream." Then, "Let's add some garlic and chives and fennel fronds."
Across town at Elmore Mountain Bread, Marvin and Andrew Heyn mill whole, organic grains grown in Vermont and the Northeast into crusty sourdough loaves that fly off the shelves at local stores. Since opening the bakery in 2004, the couple has increasingly focused on working with and promoting the local grain economy. In 2015, Heyn founded New American Stone Mills after building a custom flour mill for the bakery. Since then, he's built several others for fine bakeries around the country.
Artisan bread is one way to support local grain producers, whose farm practices often sidestep heavy chemical applications common at the massive grain-belt farms that supply most of America's wheat. Pizza, Marvin told Seven Days when Fire Tower opened, is another.
"I think people really dig the fact that [we use] Vermont grain," Kalp said. "Vermonters are proud people. It's like, We don't need anyone else, we can do it ourselves." Kalp works at a hot Blodgett deck oven at the back of the store. Through a window at the counter, he's happy to discuss the pizzeria's grain-sourcing practices and the reasons behind them. And, spring through fall, most of the other ingredients come from Kalp's home garden in Wolcott or from Jupiter Farm, just across the road from the store. The meats and cheeses are all local, too.
In high summer, when Elmore State Park draws a steady stream of visitors to town, through Columbus Day, Fire Tower's pie count is 40 to 50 per night, Kalp said. He also sells some 50 premade pizzas per week; these are par-baked and stored in a cooler near the front door.
The day's Jupiter Farm Special (which changes according to what the farmers bring in) seemed an echo of the August scene: sunny splotches of lemon-whipped ricotta; soft-roasted eggplant sliced thin so it melted into the cheese; spinach leaves; and fragrant, fresh basil. Fine sourdough breadcrumbs scattered over the top lent the pie a can't-put-your-finger-on-it texture.
Over two slices and a fresh green salad, I imagined gathering with friends there, on that porch, with a bottle of wine. I envisioned the sun sinking behind the mountain, setting the lake aflame in citrus hues before fading to blue and then black.
As my mind wandered, my inner cynic chimed in. This store is the only show in town. It could probably do a fine business serving premade, frozen crusts made in some midwestern factory with midwestern GMO wheat, she said. It could probably top those crusts with canned tomatoes and the sort of mozzarella that comes in 10-pound bags from who-knows-where. And it would probably be cheaper and easier to do so.
But after a quiet meal immersed in blissful summer idyll, the virtues of goodness and pleasure superseded cynicism. I bit into a fresh-baked chocolate chip cookie, all butter-soaked blondie batter puffed up around generous hunks of semisweet chocolate.
The pizza farm will add a few jobs. The Beatons are anticipating hiring their first employee, a production manager and a farm apprentice. They envision pizza nights will be a mix of themselves, volunteers, employees and almost-seasonal kitchen workers.
The fact that now our community supports local food enough where it can support this idea shows that our farming economy is actually growing and expanding, and the number of food producers that we have is expanding.
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