He was better known under his professional wrestling name, The Iron Sheik.
Edited to add: THR.
He was a great admirer of his country’s most famous Olympic wrestler, Gholamreza Takhti. When Takhti was found dead of an apparent suicide in his hotel room in early 1968, theories circulated that he had been murdered, spurring Vaziri to leave the country.
“If Iran is no good for Gholamreza Takhti, the greatest champion we had, Iran is never going to be good for me. So I decided to come to America,” he said.
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I wasn’t originally planning to link the obits for Andrew Bellucci, NYC pizza guy, because they seemed excessively local.
But the NYT obit (archived) is…interesting. Mr. Bellucci had a colorful history.
Although he had 18 pizzas on the menu, three kinds of dough and any number of toppings, two aspects of his trade preoccupied Mr. Bellucci above all. One was what Mr. Katakis called “a borderline lunacy” about dough. The other was clam pizza.
“Other people put clam pie on the menu but nobody’s that meticulous,” Mr. Katakis said. “He figured out that the clams were going on the pizza cold, so he figured he should sous vide them,” heating them in a hot-water circulator for 45 seconds before baking.
Mr. Bellucci was preparing clam pizzas as a surprise for some guests when he died.
I like seafood, and I’m fond of clams. Clam pizza is a little hard to get in Texas, though: Home Slice Pizza does it, and I’ve had it once, but I haven’t been able to make it back since. Plus nobody goes there any more, it’s too crowded. And clam pizza is a hard sell for the rest of the Saturday Dining Conspiracy.
I haven’t had clam pizza but it sounds good. I don’t usually think of seafood on pizzas, but one of the best pizzas I’ve ever had was scallop pizza in Nova Scotia. Nova Scotia’s scallops are amazing and the pizza was too.