Podcasts about Gelato

In the headlines today, a foreign man is being sought in connection to an assault on Bangla road, then a Bangkok gelato customer demands answers after biting into shards of glass, back in Phuket, cannabis inspections reveal hundreds of expired licenses, in crime news, we have a lineup of some of the dumbest criminals you've ever heard of, and finally in some feel good news, Thailand ends its eight years formula 2 drought with a podium placement.

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Albath, Maike www.deutschlandfunk.de, Büchermarkt

Fluent Fiction - Italian: The Great Gelato Debate: A Taste of Summer in Firenze Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-07-16-07-38-20-it Story Transcript:It: Era un caldo pomeriggio d'estate a Firenze.En: It was a hot summer afternoon in Firenze.It: Il sole splendeva sopra i tetti, e l'aria era colma dell'aroma dolce e invitante del gelato.En: The sun shone above the rooftops, and the air was filled with the sweet, inviting aroma of ice cream.It: Sotto il maestoso Ponte Vecchio, un piccolo stand di gelato attirava turisti e locali in cerca di un po' di freschezza.En: Beneath the majestic Ponte Vecchio, a small ice cream stand attracted tourists and locals in search of a bit of refreshment.It: Marco e Luca si trovavano lì, pronti a gustare il loro gelato preferito.En: Marco and Luca were there, ready to savor their favorite ice cream.It: "Il pistacchio è il re dei gelati!"En: "Il pistacchio is the king of ice creams!"It: esclamò Marco, con un sorriso di sfida rivolto all'amico.En: exclaimed Marco, with a challenging smile directed at his friend.It: "Nessun altro gusto può competere!"En: "No other flavor can compete!"It: "Che ridicolo!"En: "How ridiculous!"It: rispose Luca, scuotendo la testa e ridendo.En: responded Luca, shaking his head and laughing.It: "Stracciatella è il vero campione, con quei pezzi di cioccolato in ogni morso.En: "Stracciatella is the true champion, with those chocolate pieces in every bite.It: Marco, il tuo pistacchio non ha speranze."En: Marco, your pistacchio has no chance."It: La loro discussione era vivace, ma amichevole.En: Their argument was lively but friendly.It: Entrambi erano determinati a dimostrare di avere ragione.En: Both were determined to prove they were right.It: Il venditore di gelato, un uomo anziano con un ampio sorriso, ascoltava divertito la loro disputa.En: The ice cream vendor, an elderly man with a broad smile, listened amusedly to their dispute.It: "Ragazzi," disse il venditore interrompendo, "perché non fate una prova alla cieca?En: "Boys," said the vendor, interrupting, "why don't you do a blind taste test?It: Così vediamo quale gusto è davvero il migliore."En: That way we'll see which flavor is truly the best."It: Marco e Luca si lanciarono uno sguardo di complicità.En: Marco and Luca exchanged a look of complicity.It: "Va bene," disse Marco, con sicurezza.En: "All right," said Marco, confidently.It: "Io accetto la sfida."En: "I accept the challenge."It: Il venditore preparò alcuni cucchiai di gelato, uno di pistacchio e uno di stracciatella, senza però rivelare quale fosse quale.En: The vendor prepared a few spoons of ice cream, one of pistacchio and one of stracciatella, without revealing which was which.It: Bendò Marco e lo incoraggiò a fidarsi solo delle sue papille gustative.En: He blindfolded Marco and encouraged him to trust only his taste buds.It: Marco assaggiò il primo cucchiaio.En: Marco tasted the first spoonful.It: "Delizioso - ricco e cremoso!"En: "Delicious—rich and creamy!"It: dichiarò.En: he declared.It: Poi provò il secondo cucchiaio, convinto di assaporare la gloria del pistacchio.En: Then he tried the second spoonful, convinced he was savoring the glory of pistacchio.It: Ma mentre lo assaporava, qualcosa di inatteso accadde.En: But as he tasted it, something unexpected happened.It: "Questo è sicuramente il pistacchio!"En: "This is definitely pistacchio!"It: esclamò con entusiasmo.En: he exclaimed with enthusiasm.It: Il venditore e Luca risero.En: The vendor and Luca laughed.It: "Bravo, Marco," disse Luca scherzando.En: "Well done, Marco," Luca joked.It: "Hai appena elogiato la stracciatella."En: "You just praised stracciatella."It: Marco tolse la benda, sorpreso ma divertito.En: Marco removed the blindfold, surprised but amused.It: Ammise la sua sconfitta con un sorriso.En: He admitted his defeat with a smile.It: "Forse ho sottovalutato gli altri gusti," confessò Marco.En: "Maybe I underestimated the other flavors," Marco confessed.It: "Ogni gelato ha le sue qualità uniche."En: "Every ice cream has its unique qualities."It: Così, Marco e Luca si riconciliarono, continuando a gustare i sapori estivi, con la consapevolezza che nel mondo del gelato non esiste un solo vincitore.En: Thus, Marco and Luca reconciled, continuing to enjoy the summer flavors, with the awareness that in the world of ice cream, there is no single winner.It: E in quel pomeriggio fiorentino, Marco apprese una lezione preziosa: a volte, aprire la mente può essere dolce quanto il miglior gelato.En: And on that Florentine afternoon, Marco learned a valuable lesson: sometimes, opening your mind can be as sweet as the best ice cream. Vocabulary Words:the summer: l'estatethe afternoon: il pomeriggiothe rooftop: il tettothe aroma: l'aromathe refreshment: la freschezzathe stand: lo standto savor: gustarethe challenge: la sfidato compete: competerethe champion: il campionethe bite: il morsolively: vivacethe vendor: il venditorethe dispute: la disputathe glance: lo sguardothe complicity: la complicitàthe confidence: la sicurezzathe spoonful: il cucchiaioblindfold: bendarethe taste buds: le papille gustativeto taste: assaggiareunexpected: inattesothe enthusiasm: l'entusiasmoto praise: elogiarethe defeat: la sconfittato confess: confessareunique: unicoto reconcile: riconciliarethe awareness: la consapevolezzathe lesson: la lezione

#991 How do you build a beloved, nationally-recognized ice cream brand from scratch — and then turn around and create a completely different company redefining dietary fiber in America? In this episode, host Kirsten Tyrrel sits down with Jeni Britton — founder of the iconic Jeni's Ice Creams and now founder of Floura — to talk about creativity, curiosity, and the emotional side of entrepreneurship. Jeni shares how she started with nothing but vision, passion, and a gelato machine from a local Italian market, how she bootstrapped her way from a farmer's market stand to 90 stores and 10,000 grocery doors, and why she believes emotion, intuition, and integrity are the true drivers of a lasting brand. From building a fellowship-style team to navigating growth, trust, and leadership, this conversation is packed with wisdom for founders who want to build something meaningful — and do it their own way! (Original Air Date - 11/11/25) What we discuss with Jeni: + Starting Jeni's in a farmer's market + Vision born from scent and storytelling + Bootstrapping with no capital + Turning produce waste into fiber products + Launching Floura and “bridging the fiber gap” + Importance of emotion in business + Building a fellowship-style team + Trust and communication in leadership + Learning to step back as founder + Success driven by passion and curiosity Thank you, Jeni! Check out Jeni's Ice Creams at ⁠Jenis.com⁠. Check out Floura at ⁠Floura.com⁠. Follow Jeni on Instagram, ⁠here⁠ and ⁠here⁠. Watch the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠video podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ of this episode! To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Fluent Fiction - Italian: Gelato Showdown: Love and Laughter in Vernazza's Square Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-07-04-22-34-01-it Story Transcript:It: Nella vivace piazza di Vernazza, un giorno estivo come tanti, il sole splendeva alto e l'aria era piena del profumo di gelato fresco.En: In the lively square of Vernazza, on a summer's day like many others, the sun shone high and the air was filled with the scent of fresh gelato.It: Le voci mescolate dei turisti e dei locali danzavano tra gli allegri ombrelloni dei caffè.En: The mingled voices of tourists and locals danced among the cheerful umbrellas of the cafés.It: Era un giorno perfetto per scoprire qualcosa di speciale.En: It was a perfect day to discover something special.It: Giulia, la proprietaria del caffè "Sorriso al Limone", aveva avuto un'altra delle sue geniali idee.En: Giulia, the owner of the café "Sorriso al Limone", had another one of her brilliant ideas.It: "Facciamo una gara di gelato!En: "Let's have a gelato competition!"It: ", aveva annunciato con entusiasmo, raccogliendo subito curiosi spettatori.En: she enthusiastically announced, immediately gathering curious onlookers.It: Tra questi, c'era Luca, un designer grafico con una passione segreta per Giulia.En: Among them was Luca, a graphic designer with a secret crush on Giulia.It: Desiderava impressionarla, anche se sapeva di avere un debole stomaco e una tendenza a mettersi nei guai.En: He wanted to impress her, even though he knew he had a weak stomach and a tendency to get into trouble.It: Marco, il pescatore tranquillo, si trovava lì per caso.En: Marco, the calm fisherman, happened to be there by chance.It: Non poteva resistere alla possibilità di partecipare a qualcosa di così divertente.En: He couldn't resist the opportunity to participate in something so fun.It: "Non è una cosa seria", pensò ridacchiando, accettando di buon grado la sfida.En: "It's not serious," he thought with a chuckle, gladly accepting the challenge.It: Con il sole splendente e gli applausi incoraggianti della folla, la gara ebbe inizio.En: With the sun shining and the encouraging applause of the crowd, the contest began.It: Gelati dalle tinte più variegate erano ammassati sui tavoli.En: Gelatos of the most varied hues were piled on the tables.It: I concorrenti dovevano mangiare il più possibile in un tempo limitato.En: The competitors had to eat as much as possible in a limited time.It: Luca, tentando di rilassarsi, fece un respiro profondo e iniziò a mangiare.En: Luca, trying to relax, took a deep breath and began to eat.It: Non era facile però.En: It wasn't easy though.It: Ad ogni cucchiaio, sentiva il suo stomaco protestare.En: With each spoonful, he felt his stomach protest.It: Nel frattempo, Marco mangiava con calma, ridendo tra un assaggio e l'altro.En: Meanwhile, Marco ate calmly, laughing between each taste.It: La sua natura rilassata lo portò rapidamente a guadagnare vantaggio su tutti.En: His relaxed nature quickly gave him an advantage over everyone.It: Luca si rendeva conto che non avrebbe vinto questa gara esibendosi in un grande gesto, ma volevano che Giulia lo notasse ugualmente.En: Luca realized he wouldn't win this contest by performing a grand gesture, but he wanted Giulia to notice him just the same.It: A metà gara, Luca sentì un brivido lungo la schiena.En: Midway through the competition, Luca felt a shiver down his spine.It: Troppo gelato e troppa pressione stavano facendo effetto.En: Too much gelato and too much pressure were taking their toll.It: Decise che fare la figura di un buffone non poteva essere peggio che venir ricordato come il ragazzo che si era spinto troppo oltre.En: He decided that making a fool of himself couldn't be worse than being remembered as the guy who pushed himself too far.It: Quindi, con un sorriso imbarazzato ma sincero, accettò la sconfitta.En: So, with an embarrassed but sincere smile, he accepted defeat.It: Quando la gara finì, Giulia si voltò verso Marco e annunciò: "E il vincitore è Marco, il nostro pescatore maestro del gelato!"En: When the contest ended, Giulia turned to Marco and announced, "And the winner is Marco, our master gelato fisherman!"It: Gli applausi riempirono la piazza.En: Applause filled the square.It: Tuttavia, Luca aveva ottenuto quello che realmente desiderava: la risata di Giulia.En: However, Luca had achieved what he truly wanted: Giulia's laughter.It: Lei lo osservò e gli dedicò un occhiolino complice.En: She watched him and gave him a knowing wink.It: "Forse dovresti venire al mio caffè per un caffè, invece di tutto questo gelato", suggerì con un sorriso.En: "Maybe you should come to my café for a coffee, instead of all this gelato," she suggested with a smile.It: Luca capì qualcosa di importante quel giorno.En: Luca realized something important that day.It: A volte, non sono i grandi gesti a conquistare il cuore degli altri, ma la capacità di essere se stessi e divertirsi.En: Sometimes, it's not grand gestures that win the hearts of others, but the ability to be oneself and have fun.It: Sotto il sole di Vernazza, la piazza si riempì di una nuova consapevolezza, suscitando una risata collettiva e il dolce sapore del gelato estivo.En: Under the Vernazza sun, the square filled with a new awareness, sparking collective laughter and the sweet taste of summer gelato. Vocabulary Words:the square: la piazzalively: vivacethe owner: la proprietariaimpress: impressionarethe crowd: la follaweak: debolethe fisherman: il pescatorecalm: tranquillotempt: tentarethe advantage: il vantaggioshiver: brividodefeat: sconfittaembarrassed: imbarazzatothe challenge: la sfidathe spoonful: il cucchiaiothe gesture: il gestoapplause: applausisincere: sincerowink: occhiolinodiscover: scoprirethe contestant: il concorrentemingle: mescolarecheerful: allegriparticipate: parteciparehumorous: umoristicothe moment: il momentothe breath: il respiroreaction: reazionethe competition: la garavaried: variegate

In Italy, the waiter brings your child's pasta out first, strangers stop to admire your baby at tollbooths, and gelato is a perfectly reasonable parenting tool. In this episode, Katy sits down with Untold Italy team members Olivia and Cassandra, two mothers living and raising kids in Italy, to talk through what family travel there really looks like. From choosing the right stroller for Roman cobblestones to finding accommodation with space for toddlers to run, they cover babies, school-age kids, and teenagers.Find the episode show notes at untolditaly.com/331Want Olivia or Cassandra to help you plan your family trip to Italy? Check out their profile pages hereOlviia's profile pageCassandra's profile pageAll Trip Planning ServicesNot sure where to start? Get the Untold Italy podcast guide with 315 epsiodes organized by topic.The premium Untold Italy app has ad-free access to our complete archive of 300+ episodes searchable by place and topicFOLLOW: Instagram • Facebook • YouTube GET OUR NEWS: Subscribe hereTRIP PLANNING SERVICES: Learn more hereJOIN US ON TOUR: Upcoming departuresThe Untold Italy travel podcast is an independent production. Podcast editing and audio production by Mark Hatter. Production assistance by the other

In questa puntata vi diamo le parole magiche — "quanto costa?" — e vi portiamo nei due posti dove gli italiani mangiano bene con meno di 5 euro: la tavola calda e la salumeria. Trascrizione interattiva e Vocab Helper Support Easy Italian and get interactive transcripts, live vocabulary and bonus content: easyitalian.fm/membership Note dell'episodio Parole della settimana infima — Una qualità "infima" è la più bassa possibile: "ancora più basso del più basso", come dice Raffaele. Il gelato da 22 euro di Roma? Di qualità infima! English: rock-bottom, of the lowest possible quality tavola calda — Un posto dove il cibo italiano è già pronto e si vede sul bancone: scegli il tuo piatto, lo paghi 3-5 euro e lo mangi lì o lo porti via. La risposta storica italiana al fast food. English: an Italian counter-service eatery with ready-made hot dishes Fa caldo in Inghilterra, fa caldissimo a Napoli ("siamo diventati un paese tropicale"), e ci vorrebbe proprio un bel gelato. Ma attenzione! Prima storia: il gelato da 44 euro. Una coppia di turisti americani ha pagato 44 euro per due gelati nel centro di Roma. Sullo scontrino: due coni maxi da 12 euro, più panna, cannolo al pistacchio e macaron — aggiunte che i turisti non avevano chiesto. I giornalisti del Times hanno trovato la gelateria (che non nominiamo) e hanno ripetuto l'esperienza: 22 euro per un gelato "immangiabile". Come difendersi? Guardate dove comprano il gelato gli italiani, leggete le recensioni (meglio se in italiano, positive e con tante foto), attenzione ai centri città, e soprattutto fate domande: "quanto costa?", "che opzioni avete?" e un bel "no, grazie" alle aggiunte. Ricordate: un gelato normale costa tra i 3 e i 5 euro. E il nostro video sul gelato arriva il 19 luglio! Seconda storia: la tavola calda, il posto che i turisti ignorano perché a casa loro non esiste. Piatti italiani cucinati, tutti a vista sul bancone: antipasti, pasta, secondi con contorni. Ogni piatto costa tra i 3 e i 5 euro. Raffaele, prima di registrare, ha mangiato le sue pennette al pesto con pomodorini e mozzarella nel centro storico di Napoli: cinque minuti, 4 euro. E il dialogo è facilissimo: "una porzione di pasta al pesto per me", "sì, ho bisogno delle posate, mangio qui", "quanto pago?". Terza storia: la salumeria, per Matteo "il posto più bello del mondo", per Raffaele "la fabbrica di Babbo Natale". Scegliete il pane, scegliete gli ingredienti — salumi, formaggi, verdure — e loro vi compongono un panino fresco e genuino, quasi sempre a meno di 5 euro. È il rituale italiano del viaggio: colazione, salumeria, panino, e via! Come quella volta degli otto panini in otto modi diversi prima di un concerto. E alla fine, un mistero: Raffaele ha ricevuto una notifica che dice che "in Italia non si mangia bene". Chi ha osato? La risposta nell'aftershow... Qual è stato il vostro miglior pasto economico in Italia — una tavola calda, una salumeria, un posto del quartiere? E avete mai evitato una truffa con le parole magiche "quanto costa?"? Raccontatecelo! Trascrizione Raffaele: [0:23] Buongiorno, Matteo. Matteo: [0:25] Buongiorno, come va? Raffaele: [0:27] Abbastanza bene, ti nomino spesso ultimamente. Non vuoi sapere perché? Matteo: [0:36] Perché? Perché? Perché? Cosa ho fatto? Raffaele: [0:40] Eh, perché ogni volta che ho, nei miei tour, persone dall'Inghilterra, mi dicono: "Sai, in Inghilterra sta facendo anche più caldo che in Italia". E io penso a te, e dico "Io ho un amico che per scappare dal caldo dell'Italia è proprio andato in Inghilterra". ... Support Easy Italian and get interactive transcripts, live vocabulary and bonus content: easyitalian.fm/membership

Nel podcast di Non Stop News si segue il Giro d'Italia Women con Ludovica Marafini e Valentina Iannicelli, per il bilancio della corsa e il racconto del territorio, mentre Max Biaggi introduce il MotoGP di Olanda ad Assen, appuntamento centrale del weekend motoristico. Per il blocco imprenditoriale, Juri Franzosi di Lombardini22 racconta l'evento “Generazione Impresa” di Regione Lombardia e spiega perché Milano e il tessuto produttivo lombardo restino un punto di riferimento per chi vuole fare impresa. Con questo caldo, spazio al gelato artigianale: Luca Aspesani di Pariani Ferno 1953, maestro gelatiere APEI guidata da Iginio Massari, presenta le novità dell'anno, tra sperimentazioni e il “gelato nero” ideato con altri professionisti del settore. Chiudono il racconto dell'attualità il focus sulla crisi energetica e sui blackout con Giorgio Boneschi di Elettricità Futura, e il commento finale di Giorgio Rutelli.

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Bringing a high-profile international brand to Northwest Arkansas requires more than just capital; it demands an obsessive focus on product integrity, standard operating procedures, and local market education. In this episode, we sit down with Sofia Foyo, the entrepreneur behind the newly opened Amorino Gelato in Rogers, Arkansas, to uncover what it takes to launch a globally recognized brand in a rapidly expanding culinary market.We get into the swervy transition from a career in finance with Ernst and Young to the daily realities of frontline hospitality ownership. Sofia Foyo walks us through the tactical substance of managing supply chain logistics for raw ingredients imported straight from Europe, the precise technical differences between churning standard ice cream and dense, low-overrun gelato, and the structural challenge of establishing a premium "third space" in a high-traffic retail development like the Pinnacle Promenade. We also break down the brand's signature artistic presentation, seasonal flavor rotations like litchi rose, and why managing global quality standards leaves zero room for corner-cutting.The hard reality of retail food service is that luxury presentation requires exhausting logistical scaffolding. Behind the beautiful rose-shaped cones and handcrafted macarons lies the constant management of deep-freeze shipping chains, razor-thin labor shifts, and the administrative burden of back-office payroll. Viewers will walk away with a clear blueprint of how international franchise models execute market adaptation, a gritty reminder that owners must be willing to log shifts behind the counter themselves, and a system for evaluating premium franchise concepts.If you care about local business scaling, hospitality supply chains, and intentional community development, you'll get a lot from this conversation. Subscribe to the channel and share this episode with an aspiring founder who needs a dose of operational reality.What is the biggest operational hurdle you think you would face when transitioning from a corporate career to brick-and-mortar hospitality? Let us know in the comments.

Fluent Fiction - Italian: Rekindling Friendship Over Gelato in Firenze Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-06-23-22-34-01-it Story Transcript:It: Il sole di mezza estate brillava su Firenze.En: The midsummer sun shone on Firenze.It: La città, con le sue strade acciottolate e i suoi monumenti storici, era viva e piena di turisti.En: The city, with its cobblestone streets and historical monuments, was alive and full of tourists.It: In una piccola via vicina a Piazza della Signoria, si trovava la famosa Gelateria Venchi.En: In a small street near Piazza della Signoria, there was the famous Gelateria Venchi.It: L'aria era piena del dolce aroma dei coni freschi e del cioccolato che si scioglieva lentamente.En: The air was filled with the sweet aroma of fresh cones and chocolate slowly melting.It: All'interno, seduto a un tavolo di marmo bianco, c'era Luca.En: Inside, sitting at a white marble table, was Luca.It: Il suo sguardo vagava tra i clienti, in cerca di sollievo dal peso di un pensiero persistente.En: His gaze wandered among the customers, seeking relief from the weight of a persistent thought.It: Studiava arte all'università ma, quel giorno, non riusciva a concentrarsi sul suo lavoro.En: He was studying art at the university, but that day he couldn't focus on his work.It: Una vecchia ferita occupava la sua mente.En: An old wound occupied his mind.It: Giovanna, una volta la sua migliore amica, era la fonte di quel dolore.En: Giovanna, once his best friend, was the source of that pain.It: Inaspettatamente, la porta della gelateria si aprì ed entrò Giovanna.En: Unexpectedly, the door of the gelateria opened and Giovanna entered.It: I suoi occhi brillavano di interesse quando notò Luca.En: Her eyes shone with interest when she noticed Luca.It: Si fermò un attimo, sorpresa di vederlo, poi si avvicinò con un sorriso timido.En: She paused for a moment, surprised to see him, then approached with a timid smile.It: "Ciao, Luca," disse, sperando di iniziare con toni pacati.En: "Hi, Luca," she said, hoping to start on a calm note.It: Luca esalò un profondo respiro.En: Luca exhaled a deep breath.It: Era finalmente giunto il momento di affrontare il passato.En: It was finally time to confront the past.It: "Ciao, Giovanna.En: "Hi, Giovanna.It: Abbiamo bisogno di parlare."En: We need to talk."It: Si sedettero insieme, circondati dalla vivace atmosfera della gelateria.En: They sat together, surrounded by the lively atmosphere of the gelateria.It: Intorno a loro, la gente chiacchierava e rideva, ignara della tensione tra i due amici.En: Around them, people chatted and laughed, unaware of the tension between the two friends.It: "Dobbiamo chiarire ciò che è successo," iniziò Luca, il suo tono fermo ma non ostile.En: "We need to clarify what happened," Luca began, his tone firm but not hostile.It: "Mi sento tradito.En: "I feel betrayed.It: Hai fatto delle scelte che non capisco."En: You made choices I don't understand."It: Giovanna abbassò lo sguardo.En: Giovanna lowered her gaze.It: "Ho sempre pensato che tu avessi frainteso.En: "I always thought you misunderstood.It: Non era mia intenzione ferirti.En: It was never my intention to hurt you.It: Ero sotto pressione e ho creduto a delle voci.En: I was under pressure and believed some rumors.It: Mi dispiace."En: I'm sorry."It: Il cuore di Luca si sciolse un po'.En: Luca's heart softened a bit.It: Iniziava a comprendere.En: He was beginning to understand.It: "Non ti ho mai dato la possibilità di spiegare e ho lasciato che il risentimento crescesse.En: "I never gave you the chance to explain and I let resentment grow.It: Mi dispiace anch'io."En: I'm sorry too."It: Giovanna annuì, sollevata.En: Giovanna nodded, relieved.It: "Voglio che torni tutto come prima.En: "I want everything to go back to how it was before.It: Mi sei mancato, davvero."En: I really missed you."It: Luca sorrise, ormai deciso a lasciarsi il passato alle spalle.En: Luca smiled, now determined to leave the past behind.It: "Anche tu mi sei mancata.En: "I missed you too.It: Cosa ne dici se ricominciamo da qui?En: How about we start over from here?It: Un gelato insieme per sancirlo?"En: A gelato together to seal it?"It: Giovanna annuì, sorridendo.En: Giovanna nodded, smiling.It: "Sì, sarà perfetto.En: "Yes, that sounds perfect.It: Al pistacchio, come piace a noi."En: Pistachio, like we like it."It: Così, con due gelati in mano e cuori più leggeri, Luca e Giovanna riscoprirono la bellezza della loro amicizia.En: So, with two gelatos in hand and lighter hearts, Luca and Giovanna rediscovered the beauty of their friendship.It: Tra una risata e l'altra, compresero l'importanza del dialogo e della comprensione reciproca.En: Between laughter, they understood the importance of dialogue and mutual understanding.It: E mentre il sole calava lentamente su Firenze, il loro legame risplendeva più forte che mai.En: And as the sun slowly set over Firenze, their bond shone brighter than ever. Vocabulary Words:the sun: il solecobblestone: acciottolatohistorical: storicomonument: il monumentothe street: la viafamous: famosothe air: l'ariathe aroma: l'aromacone: il conomarble: il marmothe table: il tavologaze: lo sguardopersistent: persistentethe wound: la feritaunexpectedly: inaspettatamentethe door: la portacalm: pacatoto exhale: esalareto confront: affrontarethe past: il passatolively: vivacechatter: chiacchierarethe tension: la tensionefirm: fermobetrayed: traditounder pressure: sotto pressioneto believe: credereto melt: sciogliersito nod: annuirerelieved: sollevato

Em homenagem às festas juninas, Gusto Mio transforma os sabores dessa época tão aguardada em Gelato.See omnystudio.com/listener for privacy information.

Tazedirekt Sohbet'in bu bölümünde konuğum, oyuncu ve Hermosa'nın kurucusu Kenan Ece. Kenan'la Hermosa'nın doğuşunu ve İtalya'da aldığı gelato eğitiminin ona kattıklarını konuştuk.Gelato ile dondurma arasındaki farklardan, Türkiye'nin zengin yerel malzemelerine; dünyadaki yeni dondurma trendlerinden, iyi bir dondurmanın temelini oluşturan doğru içerik seçimine kadar uzanan lezzetli bir sohbet oldu. Mevsimselliğin dondurma yapımındaki yerini ve hangi malzemelerin en iyi dönemlerinde kullanıldığında fark yarattığını da kendisinden dinledik.Keyifli dinlemeler!

Nichts ist besser für das Schweizer Glace-Geschäft als eine Hitzewelle. Im «Eco Talk» trifft der grösste Schweizer Glace-Produzent Froneri auf den Gründer der Gelateria di Berna. Fast 60 Millionen Liter Glace wurden in der Schweiz im letzten Jahr verkauft, ein grosser Teil davon aus einheimischer Produktion. Ob Rakete, «Seehund-Glace» oder Pierrot: Schweizer Produkte schaffen es, gegen die ausländische Konkurrenz zu bestehen. Was ist das Erfolgsgeheimnis, wie unterscheidet sich industriell gefertigtes Glace vom ursprünglichen Gelato und weshalb öffnen gerade jetzt so viele neue Gelaterias ihre Türen? Darüber spricht Andi Lüscher mit Reto Lüchinger, Schweiz-Chef des globalen Glace-Schwergewichts Froneri, und David Amrein, dem Mitgründer der Gelateria di Berna.

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Today on the podcast Eric is doing things a bit different today... ok a lot different. Eric is joined by former food writer and now Tarot reader Amber Ambrose. Eric has 9 items regarding Houston food, including certain foods like barbecue, current trends, and new restaurants that Amber will be giving readings for. Find out what the cards say on this unique episode of the show!  Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston Restaurants Have a Historic Night with 2 James Beard Award Wins All-Day Mexican Cafe Known for Açaí Bowls Sets Woodlands Opening Date California-Inspired Houston Restaurant Makes Robb Report Best New List Pop-Up Market Entertains World Cup Fans with Food Trucks, Drinks, and More Coffee, Gelato, and 'Chops' Coming to New Memorial-Area Development

Today on the show Eric is joined by Raffi Nasr of Craft Pita to go through some of the latest happenings from the Houston restaurant and bar scene. Eric and Raffi discuss Sambrooks Hospitality Group opening a location of Candente in the Heights next year, a LA based hospitality group bringing a new Italian concept to Uptown, and the duo discuss the latest season of Top Chef. In the Restaurants of the Week portion, Kirkwood is featured. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston Restaurants Have a Historic Night with 2 James Beard Award Wins Houston's Only Michelin-Recognized Tex-Mex Joint Confirms Heights Plans LA- Based Group Serves Up Sleek Italian Eatery and Bar to Uptown Project Coffee, Gelato, and 'Chops' Coming to New Memorial-Area Development Elevated Mexican American Cocktail Bar Blooms in Historic Downtown Space

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Il gelato è uno dei dolci italiani più amati: fresco, cremoso e preparato con ingredienti semplici e genuini. In ogni città italiana è facile trovare una gelateria artigianale dove assaggiare questa delizia in tantissimi gusti diversi.Start learning Italian today!1. Explore more simple Italian lessons: https://italianmatters.com/2462. Download the Italian Verb Conjugation Blueprint: ⁠⁠⁠https://bit.ly/freebieverbblueprint⁠⁠⁠3. Subscribe to the YouTube lessons: ⁠⁠⁠https://www.youtube.com/italianmatters⁠⁠⁠The goal of the Italian Matters Language and Culture School is to help English speakers build fluency and confidence to speak the Italian language through support, feedback, and accountability. The primary focus is on empowering Italian learners to speak clearly and sound natural so they can easily have conversations in Italian. Hosted on Acast. See acast.com/privacy for more information.

Listen below as your host, John Landecker, and segment co-hosts, Ashley Bihun and Jack Heinrich, battle out which sweet treat is better: Sherbet (John), sorbet (Ashley) or gelato (Jack).

Fluent Fiction - Italian: Giorgio's Gelato Adventure: Uncovering Tuscany's Sweet Secret Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-05-29-22-34-01-it Story Transcript:It: In una piccola piazza toscana, il sole primaverile illuminava il Festival del Gelato.En: In a small piazza in Tuscany, the spring sun illuminated the Festival del Gelato.It: I colori vivi delle bancarelle riempivano l'aria di allegria, mentre il profumo dolce del gelato fresco attirava i passanti.En: The vibrant colors of the stalls filled the air with joy, while the sweet aroma of fresh gelato attracted passersby.It: La piazza era ricolma di gente: famiglie, turisti, e appassionati di gelato.En: The piazza was filled with people: families, tourists, and gelato enthusiasts.It: Giorgio, un blogger culinario entusiasta ma maldestro, camminava tra la folla con il suo migliore amico Luca.En: Giorgio, an enthusiastic but clumsy culinary blogger, walked through the crowd with his best friend Luca.It: Luca era sempre competitivo e amava prendere in giro Giorgio.En: Luca was always competitive and loved to tease Giorgio.It: Mentre giravano tra le bancarelle, vide un cartello: "Concorso di Gelato - Iscriviti qui!"En: As they wandered among the stalls, they saw a sign: "Concorso di Gelato - Sign up here!"It: Con un errore madornale, Giorgio si iscrisse senza pensarci.En: With a major blunder, Giorgio signed up without thinking.It: Non sapeva nulla di come fare il gelato, e Luca non tardò a prenderlo in giro.En: He knew nothing about how to make gelato, and Luca was quick to tease him.It: "Ah, Giorgio!En: "Ah, Giorgio!It: Non sai nemmeno fare una coppetta di gelato!"En: You don't even know how to make a cup of gelato!"It: disse Luca ridendo.En: Luca said, laughing.It: Disperato e voglioso di impressionare Luca, Giorgio si avvicinò a Sofia, una gelataia locale dal sorriso gentile e occhi sinceri.En: Desperate and eager to impress Luca, Giorgio approached Sofia, a local gelataia with a gentle smile and sincere eyes.It: "Sofia, hai qualche consiglio per me?En: "Sofia, do you have any advice for me?It: Sono nei guai!"En: I'm in trouble!"It: chiese implorante.En: he asked pleadingly.It: Sofia sorrise e disse: "Vieni da me.En: Sofia smiled and said, "Come with me.It: Ti mostrerò qualcosa di speciale."En: I'll show you something special."It: Portò Giorgio nel suo piccolo laboratorio.En: She took Giorgio to her small workshop.It: Lì, gli insegnò a fare una crema di gelato semplice ma gustosa.En: There, she taught him to make a simple yet tasty gelato cream.It: "Il segreto," spiegò Sofia, "è un pizzico di rosmarino.En: "The secret," Sofia explained, "is a pinch of rosemary.It: Non troppo.En: Not too much.It: Basta per sorprendere."En: Just enough to surprise."It: Il giorno del concorso arrivò veloce.En: The day of the contest arrived quickly.It: Giorgio era nervoso ma deciso.En: Giorgio was nervous but determined.It: Tra lo stupore generale, preparò il suo gelato con il rosmarino segreto.En: To everyone's amazement, he prepared his gelato with the secret rosemary.It: I giudici assaggiarono.En: The judges tasted it.It: Un silenzio cadde sulla piazza.En: A silence fell over the piazza.It: Poi un sorriso apparve sui loro volti.En: Then a smile appeared on their faces.It: "Sorprendente, unico!"En: "Surprising, unique!"It: esclamarono.En: they exclaimed.It: Giorgio non vinse il primo premio, ma ricevette una menzione d'onore.En: Giorgio did not win the first prize but received an honorable mention.It: Sorrideva ampiamente.En: He smiled widely.It: Luca si avvicinò, sorprendentemente serio: "Mi hai stupito, amico.En: Luca approached, surprisingly serious: "You impressed me, friend.It: Sei migliorato molto."En: You've improved a lot."It: Alla fine del festival, mentre il sole calava e la piazza si riempiva di luci calde, Giorgio, Luca e Sofia si godettero un gelato insieme.En: At the end of the festival, as the sun set and the piazza was filled with warm lights, Giorgio, Luca, and Sofia enjoyed a gelato together.It: Giorgio aveva guadagnato fiducia, e Luca aveva imparato a non sottovalutare il suo amico.En: Giorgio had gained confidence, and Luca had learned not to underestimate his friend.It: La festa della Repubblica si avvicinava e con essa una nuova amicizia e un rinnovato rispetto.En: The Festa della Repubblica was approaching, and with it a new friendship and a newfound respect.It: Il piccolo villaggio toscano brillava di risate e gelato, unendo cuori e palati in una celebrazione dolce e indimenticabile.En: The small Tuscan village shone with laughter and gelato, uniting hearts and palates in a sweet and unforgettable celebration. Vocabulary Words:the piazza: la piazzathe sun: il solespring: primaverilethe stalls: le bancarellethe aroma: il profumothe crowd: la follathe blunder: l'errore madornaledesperate: disperatothe advice: il consigliothe gelataia: la gelataiathe smile: il sorrisosincere: sincerospecial: specialethe workshop: il laboratoriothe secret: il segretothe pinch: il pizzicodetermined: decisothe judge: il giudicethe silence: il silenziosurprising: sorprendentethe prize: il premiohonorable mention: la menzione d'onoreserious: seriothe respect: il rispettothe village: il villaggiothe laughter: le risateto unite: unirethe heart: il cuorethe palate: il palatothe celebration: la celebrazione

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Ein Podcast über Eis essen in all seinen Facetten: Gastrosoph Peter Peter zur Geschichte von Gelato als Sommervergnügen Ein Podcast von Der Pragmaticus.Das Thema:Es ist eines der harmlosesten Vergnügen der Welt und hat eine lange Geschichte. In dieser Ausgabe von machtHunger erzählt der Gastrosoph Peter Peter die Geschichte der Eiscreme. Sie begann im alten Mesopotamien, als Wassereis mit Fruchtsaft, kommt dann als Schlürfgetränk nach Europa und erlebten in der Renaissance als Milcheis eine Neudefinition. Zentrum des Eishandels waren die Dolomiten. Von dort kamen die Eisblöcke, mit denen in Wien Eis im Becher produziert werden könnte. Zudem gibt es viele Fragen rund um das kalte Vergnügen. Warum heißen Eisdielen eigentlich Eisdielen? Wer hat das Softeis erfunden? Und seit wann gibt es Eistüten, auf österreichisch „Stanitzel“? Antworten gibt es in dieser neuen machtHunger-Ausgabe zu Gelato.  Playlist der Folge:Vanilla Ice: Ice Ice Baby. X-Ray RecordaPaolo Conte: Un gelato al limone. Universal Music ItaliaThe Hungry Food Band: The freezer's broke (gotta eat all the icecream). Motern MediaLuana: Gelato. Produzent: David Thornton OneFourAllMusicBürger Lars Dietrich. Sexy Ice. Produzent Stefan Raab. Jens Kuphal für Nucleus Musikproduktion EastWest GermanyÜber machtHungerIn unserer Podcastreihe machtHunger geht es um die Kulturgeschichte des Essens und alle wirtschaftlichen Verstrickungen und politischen Machtspiele, die mit dem Essen und mit kulinarischen Traditionen verbunden sind. macht Hunger ist ein Podcast von Der Pragmaticus. Sie finden uns auch auf Instagram, Facebook, LinkedIn und X (Twitter).Staffel I machtHunger I: Nationalgerichte machtHunger II: FrankreichmachtHunger III: ItalienmachtHunger IV: Das SchnitzelmachtHunger V: Globale KüchemachtHunger VI: Zucker!machtHunger VII: Slawische KüchemachtHunger VIII: Jenseits des FleischesStaffel IImachtHunger I: Die Geschichte der MuskatnussmachtHunger II: Der lange Weg zum BesteckmachtHunger III: Weltenlenkerin KartoffelmachtHunger IV: Alkohol – Geschichte einer rosaroten BrillemachtHunger V: Salz, Ursprung von fast AllemmachtHunger VI: Ekel: Das Grauen bei Tischmachthunger VII: Wie der Tee drei Mal nach Europa kammachthunger VIII: Es trieft! Eine Geschichte vom FettStaffel III machthunger I: Bittersüß: Die Geschichte der Zitrusfrüchtemachthunger II: Warum dieses Weihnachtsessen?machthunger III: Klasse Wein machthunger IV: Gurken für die Ewigkeitmachthunger V: Gemästete Mäuse: Das Essen der Antikemachthunger VI: Die Freiheit der Donauküchen  Staffel IV:  machtHunger I: Reis, das harte BrotmachtHunger II: Alles Käse, was Alpenküche kannmachtHunger III: O'zapft is: Der Kult ums BiermachtHunger IV: Wer lesen kann, kann kochen machtHunger V: Gerichte mit GeschichtenmachtHunger VI: Von der Schnauze bis zum SchwanzStaffel V:machtHunger I: Unser Brot gib uns heuteÜber Peter PeterDer Kulturwissenschaftler Peter Peter ist in der bayerischen Hauptstadt München aufgewachsen, hat in Klassischer Philologie promoviert und ist Autor zahlreicher Bücher über das Reisen und die Kochkulturen dieser Welt (unter anderem verfasste er auch eine Kulturgeschichte des Schnitzels bzw. der österreichischem Küche). Er lehrte an der von Slow Food gegründeten Università delle scienze gastronomiche in Pollenzo und Colorno. Seit 2009 lehrt er für den Masterstudiengang des Zentrums für Gastrosophie der Universität Salzburg das Modul „Weltküchen und Kochsysteme“ und ist Mitglied der Deutschen Akademie für Kulinaristik. Sein jüngstes Buch ist auch dem Eis gewidmet. Es heißt Gelato und ist im Verlag Klaus Wagenbach erschienen. Für den Pragmaticus hat er einen lesenswerten Einstieg in die Gastrodiplomacy verfasst. machtHunger ist ein Podcast von Der Pragmaticus. Sie finden uns auch auf Instagram, Facebook, LinkedIn und X (Twitter).

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Sports Gelato bonus 719 Thu, 30 Apr 2026 12:11:59 +0000 8o08w23Xu9Lsq6Fh2eOfTta13AMwJH2e sports Sports Daily sports Sports Gelato Wichita's popular morning local sports talk radio show is Sports Daily with Jacob Albracht and Tommy Castor. Listen live M-F 7a-11a on KFH! 2024 © 2021 Audacy, Inc. Sports False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amperwave.ne

Welcome back to the LoCo PULSE as Curt returns from sunny Florida to snowy Northern Colorado. This week, we're covering community news, events, and local business highlights across NOCO while celebrating Earth Day and the arrival of spring (despite the surprise snow). What's moving features Miles Beyond Running Community and their upcoming Weld Your Metal Running Festival on May 30 and 31 in Eaton. This 146 acre private property event offers distances from a 7K run walk up to 100 miles, plus a 36 hour total mileage contest, complete with camping, glamping, sauna, cold plunge, massage, and mountain views. We celebrate Chiba Hut's franchisee Elevated Ink opening their 25th location in Las Vegas, marking major growth toward their goal of 200 locations by 2030. The Beer Tour Inn launches in Northern Colorado, offering four hour brewery tours in a vintage Swiss Pinzgauer army vehicle, hitting three breweries with lunch included. Community gatherings include Pedro's Coffee in Timnath hosting their monthly community marketplace on the third Saturday with over 30 local vendors, live music, and food. The Whole House hosts their first casino night April 23 at the Crest Cinema and Lounge in Greeley, supporting teen parents working toward personal and economic self sufficiency. Keeping the beat highlights FoCoMX happening April 24 and 25 with over 400 bands across 30 plus venues for one $60 wristband. Two art receptions open simultaneously Friday night: the Governor's Art Show in Loveland running through June 6, and Louise Cutler's show with 15 artists at Foothills Mall displaying 60 works in empty storefronts through the end of June. Community support spotlights The Mayorettes, a collective of local business leading ladies uplifting nonprofits and small businesses through elevated living and impactful giving. Loveland Community Kitchen celebrates 30 years with their Forks and Fury cook off on May 14 at Venue 319, featuring local chefs and restaurants competing for votes. Business highlights include LoCo Think Tank's third annual Next Level Leadership Forum on April 29 at Ginger and Baker, focusing on cultivating culture with leadership expert Mark Weaver, and Adams Bank and Trust offering special owner occupied commercial real estate loans with reduced fees and competitive rates. Food picks celebrate Human Bean's One Drink One Tree campaign on Earth Day April 22, planting a tree for every drink purchased, and Gelato and More on West Elizabeth offering authentic Italian gelato, market goods, and their Wednesday lunch special featuring Italian sausage pizza rolls that demand a return visit. Stay connected, NOCO.

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Episode 187 April 9, 2026 On the Needles 1:25 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Wearing april showers socks by summer lee, rainbow stripe yarn from Must Stash Yarn    Cougar Ridge Socks by Lori Wagner (52 Weeks of Socks Vol 2 from Laine Publishing), Forbidden Woolery/Fiber Co in Mystery Man– DONE!   Scultura by Cecelia Campochiaro, AVFKW Floating in Ripple Effect    No Pressure shawl by Stephanie Lotven, Invictus Yarns Unafraid Sock Blank in Mauve Segue   Vesna Tee by Ksenia Naidyon/Life is Cozy, Shel Designs Finito Fingering in Tutti Frutti and Shel Designs Suri Silk Lace in seafoam   Anker's Shirt by PetiteKnit, Cascade 220 Superwash Wave in Spectrum   Knitted knockers cascade ultra pima On the Easel 7:34 Master study sketches flip-through Good Ship Illustration Find your Creative Voice class Monet and Venice On the Table 15:43   Forgot to talk about what we had for meals!    First: lasagna bolognese- omg. This is where they invented it.   Recipe available to paying DALS subscribers   Fav: pisarei e fasó: pasta e fagioli but with tiny bean sized gnocchi made with just flour water & breadcrumbs, borlotti beans, barely clinging tomato sauce.  amazing . could not get recipe as it is a family secret. “A little butter, a little pork fat, a little this, a little that,”  but do an internet search there are many options!   Veggie dinner: kabocha/butternut squash with roasted cauliflower and special spice blend. Leeks with gorgonzola and hazelnuts.   Cabbage and rice soup with beef crispies.   Field Pea Puree with Wilted Kale | Brit In The South   Sbrisolona from Food52 (because cant share one i received plus it is a GBBO type recipe) Kind of a cake, kind of a cookie.  Cornmeal, almonds, BUTTER.  Crumbly. Tried 3 officially then a 4th.     Gelato cart. 1960s machine Trattoria Ai Due Platani   My one novel recipe: Pumpkin bread with chocolate chips & walnuts from How to Bake Everything.   On the Nightstand 29:47 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Prophet by Sin Blaché and Helen Macdonald Audition by Katie Kitamura Nonesuch by Francis Spufford War with the Newts by Karel Čapek, trans by M. Weatherall  House of Day, House of Night by Olga Tokarczuck, trans by Antonia Lloyd-Jones (audio) The Astral Library by Kate Quinn How to Read a Book by Monica Wood  

Just when you thought the news cycle couldn't get any more "unhinged fever dream," Stephanie Miller is back to unpack the latest international whiplash. She's diving into the Trump administration's "Genocide or Gelato?" approach to Iran—where the rhetoric shifts from apocalyptic threats to backing down faster than you can order a Crunchwrap Supreme. Stephanie talks about why the President treats global diplomacy like a high-stakes poker game while consistently holding a pair of twos. With guests Malcolm Nance & Carlos Alazragui!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Fluent Fiction - Italian: Scooping Innovation: Alessio's Gelato Spring Revolution Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-04-03-22-34-01-it Story Transcript:It: Nel cuore pulsante di Firenze, durante una primavera profumata, c'era una gelateria che non passava inosservata.En: In the beating heart of Firenze, during a fragrant spring, there was a gelateria that didn't go unnoticed.It: I turisti attendevano in lunghe file per assaporare i deliziosi gelati artigianali.En: Tourists waited in long lines to savor the delicious artisan gelatos.It: Era una scena vibrante: l'aria era piena del profumo di cialde fresche e frutta dolce.En: It was a vibrant scene: the air was filled with the scent of fresh waffles and sweet fruit.It: Alessio, il maestro gelataio, lavorava dietro il banco con passione.En: Alessio, the master gelato maker, worked behind the counter with passion.It: Preparava gelati che raccontavano storie di sapori e tradizioni.En: He made gelatos that told stories of flavors and traditions.It: Ma oggi era diverso; il suo volto mostrava una sottile ansia.En: But today was different; his face showed subtle anxiety.It: Marco, il manager della gelateria, voleva un nuovo sapore per il menù di primavera.En: Marco, the gelateria's manager, wanted a new flavor for the spring menu.It: Voleva attrarre più clienti durante il periodo pasquale.En: He wanted to attract more customers during the Easter period.It: "Devi essere veloce, Alessio.En: "You need to be quick, Alessio.It: Serve un'idea nuova, fresca, qualcosa che conquisti tutti!"En: We need a new idea, something fresh, something that will win everyone over!"It: diceva Marco, con l'aria di chi è sicuro ma pressante.En: Marco said, with the air of someone confident but pressing.It: Alessio si sentiva sotto pressione.En: Alessio felt under pressure.It: Sapeva che Marco aveva aspettative altissime.En: He knew Marco had very high expectations.It: Giuliana, l'assistente ingegnosa, osservava tutto attentamente.En: Giuliana, the ingenious assistant, observed everything attentively.It: Lei credeva nei sapori naturali, quelli che riflettono la bellezza della natura.En: She believed in natural flavors, those that reflect the beauty of nature.It: "Alessio, perché non proviamo qualcosa di diverso?"En: "Alessio, why don't we try something different?"It: propose Giuliana.En: proposed Giuliana.It: "Usiamo ingredienti locali: lavanda, miele, magari un po' di limone."En: "Let's use local ingredients: lavender, honey, maybe a bit of lemon."It: L'idea era affascinante, ma rischiosa.En: The idea was fascinating, but risky.It: Alessio doveva decidere: scegliere la sicurezza di un sapore già testato o rischiare con l'innovazione proposta da Giuliana.En: Alessio had to decide: choose the safety of a tested flavor or take a risk with the innovation proposed by Giuliana.It: Dopo una notte passata a riflettere, decise di fidarsi dell'ispirazione.En: After a night of reflection, he decided to trust the inspiration.It: La giornata del grande assaggio era arrivata.En: The day of the big tasting arrived.It: La gelateria brulicava di vita.En: The gelateria was bustling with life.It: Alessio, con un sorriso timido ma speranzoso, presentò la sua creazione: un gelato chiamato "Pasqua Fiorentina".En: Alessio, with a shy but hopeful smile, presented his creation: a gelato called "Pasqua Fiorentina."It: Ogni cucchiaiata era un'esplosione di primavera con note di miele e lavanda.En: Each spoonful was an explosion of spring with notes of honey and lavender.It: I clienti provarono il gelato e le loro espressioni si illuminarono.En: The customers tried the gelato, and their faces lit up.It: Le loro reazioni furono un coro di approvazione.En: Their reactions were a chorus of approval.It: Il nuovo sapore fu un successo immediato.En: The new flavor was an immediate success.It: Marco, sorpreso e soddisfatto, diede una pacca amichevole sulla spalla di Alessio.En: Marco, surprised and satisfied, gave Alessio a friendly pat on the back.It: "Bravo, Alessio!En: "Well done, Alessio!It: Hai superato le aspettative," lodò Marco, riconoscendo il talento del gelataio.En: You've exceeded expectations," praised Marco, recognizing the gelato maker's talent.It: La fiducia che Giuliana aveva riposto in lui fu ben ripagata.En: The trust Giuliana had placed in him was well rewarded.It: Alessio imparò a valorizzare i rischi creativi e l'importanza di collaborare con Giuliana.En: Alessio learned to value creative risks and the importance of collaborating with Giuliana.It: Insieme, crearono un gelato che non solo piacque a tutti, ma che parlava di una tradizione e di un paese in fiore.En: Together, they created a gelato that not only pleased everyone but spoke of a tradition and a blooming country.It: La sera, mentre chiudevano la gelateria, Alessio guardò Giuliana con un sorriso.En: In the evening, as they closed the gelateria, Alessio looked at Giuliana with a smile.It: "Grazie per la tua idea.En: "Thank you for your idea.It: Da oggi, sperimenteremo di più," promise.En: From today, we'll experiment more," he promised.It: Con il cuore più leggero e uno spirito rinnovato, Alessio sapeva che questa primavera avrebbe portato nuovi inizi e, soprattutto, nuovi sapori da scoprire.En: With a lighter heart and renewed spirit, Alessio knew this spring would bring new beginnings and, above all, new flavors to discover. Vocabulary Words:the heart: il cuorefragrant: profumatathe artisan: l'artigianalevibrant: vibrantethe waffle: la cialdato savor: assaporarethe anxiety: l'ansiathe manager: il managerthe expectation: l'aspettativaingenious: ingegnosato observe: osservareto propose: proporrerisky: rischiosathe innovation: l'innovazionethe inspiration: l'ispirazionethe tasting: l'assaggiothe explosion: l'esplosionethe success: il successothe chorus: il corothe trust: la fiduciato reward: ripagareto value: valorizzarethe tradition: la tradizioneblooming: in fioreto experiment: sperimentarethe spirit: lo spiritoto reflect: riflettereto attract: attrarreto exceed: superarethe spoonful: la cucchiaiata

A LOT of news at the altar and in the love department this week-- headlines of make ups, break ups, launches and settlements. So Tayne, host of the Altar Call podcast is in the Mix to break it all down. From SLOMW divorces, kisses, and scandals. Summer House romances maybe? Love is Blind fan favorites made an interesting choice and people are talking about it but why did it happen? RHOBH got a little fiesty in the tune of Dorit v Kyle & Erika and Gelato and big guess what side we take. Honorable mentions involved? Kandi and Todd's divorce settlement, WTF going on in Utah, and what other Bravo shows and docs are hitting it out of the park. Tayne and Mani yap about it all.That and so much more if you get in the Mix!Follow Tayne on Instagram and Threads: @altarcallmafsPodcast- Altar Call: A Married At First Sight, Love is Blind and Other Reality TV PodcastFollow Mani on Instagram and Threads: @mixingwithmani Watch the visuals and listen ad-free on Patreon: patreon.com/mixingwithmaniI Heart this week's sponsor: Ro! -if you trying to get that waist cute and snatched for summer: Ro.co/mwm

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Welcome back to The Rizzuto Show, your daily comedy podcast where we take real-life chaos and somehow make it worse (but funnier).This episode kicks off with the most Midwest problem imaginable: weather that can't make up its mind and a pregnant household navigating cravings like it's a competitive sport. Gelato vs. ice cream becomes a full-blown debate, because of course it does — and yes, we learn way more about frozen dairy than anyone asked for.But then… things take a turn.We introduce you to “Snooze Ice Cream,” a real product designed to help you fall asleep after stress-eating your feelings. That's right — instead of fixing your habits, we're now engineering desserts to sedate you. Progress?From there, we stumble into one of the wildest real-life stories: a woman with Othello Syndrome who forces her husband to take a lie detector test every time he comes home. Every. Single. Time. It sparks a full discussion about jealousy, toxic relationships, and how far is way too far when it comes to trust.Then, because this show refuses to stay on one track, we pivot to a heartwarming (and slightly unbelievable) story about a pack of dogs that escaped a meat truck and journeyed home like a real-life animated movie — led by a corgi who clearly deserves a military rank.We also get philosophical (kind of) with questions like:If your pet could say ONE thing, what would it be?Is it better to be loved… or warned about intruders?And then comes one of the best listener dilemmas we've had in a while: a woman dating a guy who is physically perfect… but intellectually operating on airplane mode. Do you stay for the abs and vibes, or leave for actual conversation?We wrap things up with a surprisingly real discussion about adult friendships, why making new friends feels impossible, and whether “speed friending” is genius or just socially acceptable awkwardness.It's messy, it's honest, and it's exactly what you expect from your favorite comedy podcast — a daily reminder that nobody has it figured out, but at least we can laugh about it together.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Thank you for watching! Happy Saint Patrick's Day! And Happy Birthday to our homie Troy of "I Love Weed Live" Channel!~CHECK OUT ALL THE LINKS BELOW FOR THE SYNDICATE & RIOT Co.!https://link.me/breederssyndicate~SUPPORT the channel or JOIN the Discord community:https://www.buymeacoffee.com/matthewriot(This channel is not monetized - any contributions are warmly appreciated & keep us going)~QUALITY GEAR (shirts, stickers, beanies, mugs etc):https://breeders-syndicate-shop.fourthwall.com

Why are New Yorkers lining up for gelato in SoHo?In this episode, we talk with the entrepreneur behind RivaReno Gelato about the moment in Italy that sparked an obsession—and ultimately led him to bring authentic Italian gelato to New York City.From discovering what real gelato tastes like, to opening a shop in one of the toughest restaurant markets in the world, he shares the story behind the scoop everyone is talking about.Along the way we dive into the craft of gelato, the realities of building a food business, and why sometimes one unforgettable experience can change everything.Mathew was a GREAT guest. See you at RivaReno!Find everything about RivaReno here: https://www.rivareno.com/us/Not sponsored by or affiliated with Cornell University 

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Today we are rehashing Younger Season 4, Episode 8: "The Gelato and the Pube." Join us as we discuss Maggie's new neighbors, Charles' dinner with Pauline, Kelsey and Josh's real-life Tinder swap, and so much more!

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If you are ready to level up personally and professionally, go to joinrbo.comIn this episode, Trevor sits down with Shawn Orr, founder of Tifa Chocolate & Gelato, to break down what it really takes to scale a franchise the right way.This isn't a fluffy “build it and they will come” conversation. It's a raw discussion about stress, sacrifice, leadership, funding, and why most franchise brands flame out within a decade.Shawn shares how he went from family-run storefront to 15 locations (with 50+ on the horizon), why he refuses to sell out, and how thinking backwards is the key to long-term scale.If you're building a brand, considering franchising, or thinking about business ownership… this episode will challenge you.