Podcasts about Gelato

It's Virgo season and time for another episode of Good, but not the best... a Dancing Gnome podcast. We kick off this episode with a tale of woe from Jaron about why he was late to the recording session. We then briefly talk about Sly Fox closing their Pittsburgh taproom(s) before jumping into Look Back / Look ahead, where Andrew gives us a peek into the collab beers that will be available for Dancing Gnome's upcoming 10th anniversary. Next, we are joined by our guest, Lauren Brock from Butterfat Gelato. Lauren was a guest exactly 2 years ago and a lot has happened in that time! Lauren tells us about the opening of Butterfat's brick and mortar location in the North side, the response they've seen so far, and much more. We close the show with a quick round of Watch, Listen, Learn. Thanks for listening!Intro/Outro music by: Kabbalistic VillageBreak music by: Kevin MacLeod

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Always Faded built his cannabis brand from Queens street corners to a Lil Baby collab that moved 200 units in one day. Here is how.Always Faded grew up in Woodside, Queens, started selling at 12 years old, and moved to Sacramento in 2012 with a plane ticket and a mission. Ten years later his brand has landed rapper collabs, moved serious volume without gimmick packaging, and survived everything the market has thrown at operators who refused to cut corners.This conversation goes deep into the Always Faded story: from running the Humboldt dep era with his New York crew, known throughout the county as the paper boys who showed up 10 deep and bought everything, to getting Connected Cannabis black bags in Sacramento during the Gelato 41 and Biscotti golden era, to pivoting south to LA and going back to ounce routes to rebuild from the ground up. JP and Always Faded also break down the Lil Baby Babyland collab from the first phone call to 200 units gone in a single day, reveal the Trippie Redd collab in the works for 2026, debate whether Toad Venom displaces candy as the next dominant market wave, and call out gimmick packaging as one of the biggest problems in the game right now.This is the Good PizzZa Podcast doing what it does: real access to operators who built something, told in their own words, with nothing cleaned up for a mainstream audience.Chapters below.Connect with Always Faded:Instagram: @alwaysfadedFollow Good PizzZa:Website: goodpizzza.comInstagram: @_goodpizzza_ | @goodpizzzapodcastSpotify: goodpizzza.comApple Podcasts: goodpizzza.comCHAPTERS00:00 Always Faded Cannabis Brand Intro04:08 Old School New York Street Culture vs the Instagram Era06:00 Queens Upbringing and Puerto Rican Family Roots07:48 Selling Weed at 12 in Queens09:47 Spofford, Rikers, and Staying Slick14:33 The Decision to Leave New York for California17:44 Landing in Sacramento and Running Humboldt Dep Farms28:07 California Cannabis Regional History: SF Exotics, LA OGs, Humboldt30:44 Meeting Doja Pak and the Connected Cannabis Black Bag Era46:26 New York Market Explodes: The Za Era and Brand Scaling51:05 The Always Faded Name Origin and Brand Founding 2014 to 201559:07 The Lil Baby Babyland Collab: 200 Units Gone in One Day1:08:51 Trippie Redd Collab 2026 Announcement and Candy Drop Strategy1:12:00 Toad Venom: Best Batches, Trusted Camps, and Who to Watch1:19:44 Five-Year Vision: Clothing Line and Raising the Bar1:22:01 Why Gimmick Packaging Is the Biggest Problem in Cannabis Right Now1:23:56 Top 3 Strains: Sour Diesel, Biscotti Era, and Toad Venom1:36:27 Dream Cypher: Big Pun and Jeff Bezos1:43:47 Advice for the Youth: Do Good Business, Keep Your Face Clean1:45:23 The Hardest Thing He Ever Overcame1:46:36 Advice to His Younger Self: Trust Less, Wall Up1:48:22 Where to Find Always Faded and What Is Coming NextLINKSConnect with the guest: Instagram: @alwaysfadedSpotify: Good PizzZa Podcast   |   Apple Podcasts: Good PizzZa PodcastFollow Good PizzZa: goodpizzza.com   |   Instagram @goodpizzza and @goodpizzzapodcast#goodpizzza #alwaysfaded #podcastY'all know what time it is…Roll 'em fat, torch your rigs, pack your bongs, bag up some work, water your plants — do what you gotta do… because we're about to take this journey with Faded!✌

Johnny Mac delivers “five and a half” good news stories, starting with his dogs safely getting back inside on their own. In British Columbia, a five-year-old is reunited with his pink stuffed donkey after BC ferry staff turned it into a social media star, renaming it Churro the Burro. In Illinois, a maintenance worker is stranded 130 feet up inside a gas station sign for about five hours after a boom lift malfunctions, and is rescued using a replacement boom. In Japan, a vending-machine-sized “human refrigerator” cools one person at a time to 59 degrees and sells for about $9,300. In Poland, Damian sets a record for full-body contact with snow at 2:12:12. In Ohio, a kitten named Gelato gets a homemade Hot Wheels wheelchair to move around.  Become a supporter of this podcast: https://www.spreaker.com/podcast/5-good-news-stories-happiness-and-fun--5747537/support.5 Good News Stories is a daily podcast with five positive, uplifting news stories to brighten your day. New episodes every day. Follow on Apple Podcasts, Spotify, or wherever you listen. Part of the Caloroga Shark Media networkJohn also hosts Daily Comedy NewsUnlock an ad-free podcast experience with Caloroga Shark Media!  For Apple users, hit the banner which says Uninterrupted Listening on your Apple podcasts app. Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories' with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com

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The meeting began with personal topics, including Keith’s upcoming dental surgery where he may have eight teeth removed, and Terry’s acquisition of three lemon trees for his kitchen. The discussion included detailed planning about how to care for the lemon trees, including potting them in buckets with appropriate soil and managing their indoor winter care. Jill shared her experience attending a performance of Something Rotten! at Muni with a group of eight people, describing it as a funny show with updated music and Shakespeare references. Be sure to support us by using our Amazon affiliate link. Watch for updates as Keith is beginning to add things. News of the Week Terry reported on a news story about a woman in Houston whose home was flooded after a pole-dancing accident activated a fire sprinkler. Jill discussed a fire at a Virginia school caused by an escaped python knocking over a heating lamp. Keith covered a story about the theft of 210 Mini Mozart statues from Salzburg, Austria, on the composer’s 270th birthday, with officials suspecting an organized crime ring rather than individual thieves. He shared details about the stolen golden statues from a public art display, which were valued at $115 each. Terry told a story about a deer caught trespassing at Hersheypark in Pennsylvania, and the team discussed how the actress who played Bambi’s mother had recently passed away. Jill shared a heartwarming story about a kitten named Gelato in Ohio who received a custom 3D-printed wheelchair after a video went viral showing her using a makeshift one made from rulers, zip ties, and Hot Wheels. Keith described how TSA agents discovered seven stolen Civil War-era cannonballs in a passenger’s luggage at an Alabama airport. The items were determined to be non-explosive but were still classified as military munitions. Terry shared a story about two goats that boarded a bus without paying and rode to the next stop before exiting at a shopping center. Keith mentioned trying to get Terry a goat, but it didn’t work out, leading into a discussion on the challenges of keeping goats as pets. Jill's Weird Words Jill led a segment on unusual words, defining terms like “spore,” “diesel,” and “videlicet.” Keith and Terry explored definitions for words like “sonder,” “zugzwang,” “decorticate,” and “dunnage.” Terry's Top 10 List Terry presented a humorous top 10 list of reasons why someone might want to smash their computer, including issues with software updates, fan noise, autocorrect, and printer problems. Anchor Topic The group discussed various methods for blind individuals to access news and information, including using news apps, radio, NFB Newsline, and Braille services. Keith shared his preference for using multiple news sources to cross-check information, while Jill mentioned relying on local websites and radio for news updates. Email and Final Thoughts The conversation included a humorous email about a car with advanced features and another about a minister’s rule regarding premarital abstinence. Keith concluded with two stories from the voicemail line: one featuring a Marine’s marriage advice and another about administering medication to a cat named Louie. The final word from our AI companion The meeting appears to be a podcast recording session where Keith, Jill, and Terry discussed various topics including marriage advice, giving medication to pets, and sharing jokes. The group then engaged in a casual exchange of jokes and humorous one-liners before concluding the recording with promotional mentions of their podcast website and contact information. Show notes taken by AI, edited as needed by Keith. Sponsored by: Retro Radio Podcast. Bringing you family-friendly entertainment through classic, old-time radio. Episodes are posted daily. Keith and his Retrobots share everything in his collection from the days of vintage radio. Adventure, comedy, detective, westerns, and lots in between. If you don't hear your favorite show? Just ask. Visit the web page today, Retro Radio Podcasts

#174 Planning a New York City trip? Whether you're a seasoned globetrotter or amateur traveler, tune in for practical tips, delicious food finds, and hidden gems from Karen and Rich on their latest NYC adventure. In this Everyday Bucket List episode, we explore fun things to do in New York City! We cover: NYC Highlights: SoHo, Chelsea, Greenwich Village, Pier 57, and Chelsea Market Food Finds: Piccola Cucina, gluten-free dumplings, Koke, The Pizza Box, and L'Arte del Gelato Local Tips: Getting around NYC by subway, finding hidden gems, and making the most of a short overnight trip Travel Stories: Their favorite discoveries, memorable meals, and unexpected highlights from the trip Bucket List: Unique things to do and places to add to your New York City bucket list Join Karen and Rich on this weekly travel podcast as they share their NYC travel tips, hidden gems, food recommendations, and fun things to do in New York City from an overnight adventure. This travel lifestyle podcast takes you through SoHo, Chelsea, and Greenwich Village, with stops at Piccola Cucina, Pier 57, Chelsea Market, Koke, The Pizza Box, and L'Arte del Gelato.  Hear their travel podcast stories about finding gluten and gluten-free food in NYC, exploring NYC food halls, enjoying the free Pier 57 rooftop park, navigating New York City by subway, and making the most of a short NYC getaway. If you're looking for unique things to do in NYC, the best places to eat in NYC, NYC hidden gems, and practical New York City travel tips, this travel planning podcast is packed with ideas for your New York City bucket list. CLICK THE LINKS BELOW OR CUT AND PASTE THEM INTO YOUR BROWSER:   Binge-listen to my Summer Travel Playlist: https://spoti.fi/4dHAaKf Binge-listen to my USA Travel Podcast Episodes: https://bit.ly/4fyfh53   Listen to these episodes next: Harlem, New York: Tasty Restaurants & Unique Things to Do (Ep 61) How Can I Spend a Weekend in New York City? (Ep 30) Things to Do in Brooklyn, NY & a Few Daring Bucket List Ideas (Ep 7)  Simple, Fun & Affordable Bucket List Ideas to Do in Everyday Life (Ep 89)   RESOURCES: Blog Post: Holiday Bucket List: 10 Must-Do Activities in NYC Grab a copy of The Everyday Bucket List Book https://amzn.to/3vwxz2K If you'd like to support my work, check out https://buymeacoffee.com/edbl Tiktok Repost of Neighborhood Coffee Company, Koke, Pizza Box  https://www.tiktok.com/t/ZP8naJxXe/ Hire me as a UGC Creator: https://www.fiverr.com/s/99mKB2d?utm_source=CopyLink_Mobile See my UGC Samples on Pinterest: https://www.pinterest.com/EverydayBucketList/user-generated-content-examples/     Connect with me: Website: KarenCordaway.com Twitter (X): @KarenCordaway https://x.com/karencordaway Pinterest: @Everyday_Bucket_List https://www.pinterest.com/EverydayBucketList/ Tiktok: @Everyday_Bucket_List https://www.tiktok.com/@everyday_bucket_list If you're enjoying this podcast, please rate and review it here. Let me know what you like about it so I know exactly what content to keep creating for you. Disclaimer: Some of the outbound links financially benefit the podcast. Using our links is a small way to support the show at zero cost to you. I only endorse products, programs, and services I use and would recommend to close friends and family. I appreciate your support. https://karencordaway.com/disclaimer/    

In questo episodio ci rinfreschiamo e andiamo in gelateria!Parliamo di:Gelato, gelataio, gelateria: parole frescheDomande difficili: cono o coppetta? Con panna o senza panna?Come usare il colore per scegliere una buona gelateriaTra creme e frutta, i gusti preferiti degli italiani"Gentile delle Langhe" e "Di Bronte": le specialità in gelateriaGusti segreti: il "puffo", il gelato che solo gli italiani conoscono.

Is there really a difference between gelato and ice cream? Gianpaolo Grazioli — the "Giapo" behind Auckland's Giapo — has a strong opinion on it, and it's not the one you'd expect.Gianpaolo and his wife Annarosa have been running Giapo for almost 18 years, dropping a brand new flavor every single week. Their kitchen leans hard into New Zealand — grass-fed dairy, local fruit and nuts, hazelnuts from a Christchurch farmer they've worked with for years — with only a handful of ingredients sourced from just outside the country. What started as a small shop on Queen Street has grown into something closer to an art practice: ice cream you can wear, sculpt, and experience, not just eat.We talk about:- Gelato vs. ice cream — is there actually a difference? (You'll want to hear his answer.)- The real, possibly-Italian origin story of Hokey Pokey- Why New Zealand's grass-fed dairy makes such a difference- Turning ice cream into sculpture and full sensory experiences- His pick for the most underrated flavor out there — and whyGiapo: - Visit - Website- Instagram: @giapokitchen

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The gloves are offThis week, on the world's greatest user-generated movie creation podcast we've got smart fingers, Italian Martial Arts & Gelato with DiCaprioSend us YOUR film (or TV) suggestions by leaving a review on Apple or by getting in touch with us by email dreamfactorypod@gmail.com, Twitter, Facebook, Threads, Tik Tok or Instagram.The Dream Factory is a comedy podcast that turns YOUR film ideas into movie masterpieces. Hosted on Acast. See acast.com/privacy for more information.

Early Wednesday morning, part of an abandoned SpaceX rocket will slam into the moon. That collision is making a huge impression on astronomers, one of whom tells us it could also have an impact on future lunar missions. The U.S. has resumed deporting people to Venezuela for the first time since the devastating earthquakes in June. But Washington Post reporter María Luisa Paúl says it's still unclear what happened to the people on board the last deportation flight, which landed hours before the quakes hit. We remember the late Monty Roberts, a celebrated equine trainer and friend of Queen Elizabeth who championed gentler training methods and was known as the man who listens to horses. A four-inch tall kitten named Gelato is getting around just fine despite an injury, thanks to a new custom wheelchair made out of toy cars. A restaurant in South Florida makes news for its strip steak — as in, its once-a-month nude-dining event at which customers strip to eat steak. As It Happens, the Tuesday Edition. Radio that assumes they all want the dressing on the side.

con Massimo Di Lecce e Denise Cicchitti

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Thank you for watching!~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~PLANT HEALTH & SEX TESTING: https://www.farmerfreeman.com  (Coupon Code: SYNDICATE5 )

Freddie Bigg built from Bay Area middleman to cultivation partner. Here is what that journey actually cost and what it paid.Freddie Bigg started as a middleman in the pre-legal Bay Area market and made the call at exactly the right time: when recreational Cannabis launched, he partnered with SF Canna in 2019 and Planta in 2023, moving from distributor to cultivator. This is his third appearance on Good PizzZa Podcast, and the game has changed dramatically since the first one.In this conversation, Freddie breaks down why the "go direct to the farm" advice circulating online is getting people's heads knocked off on price, how the race to the bottom in Cannabis pricing destroys the value of product that operators should be protecting, and what it actually means to have relationships versus thinking you have them. He runs through the current Planta strain menu including Biscotti, Gelato 41, Gelonade, Coffin Candy, 11 Coffins, Red Hots, and the Zangria cross, and makes the case that flavor chasing in competition judging has quietly undercut the thing 100 percent of smokers actually want: to get high. The Toad conversation hits hard here because Freddie had early access, posted it, watched his account get deleted from the response, and has it in production at both operations.The macro conversation is where this episode gets interesting for anyone building a Cannabis brand right now. Freddie draws the Napa Valley comparison for Northern California sun-grown Cannabis once interstate commerce opens, explains how the first wave of legalization sent operators into what he calls the shores of Normandy, and traces why the operators still standing are mostly the ones who kept it solid from the beginning. The Static hash export market and the Doja Pak Germany story add an international layer that most California-focused conversations skip entirely.Freddie Bigg is one of the people in this industry who can back up everything he says with receipts. JP and Freddie have been building together since episode one of this show. This one is for the operators, the builders, and anyone who wants to know what the game actually looks like from inside it.Y'all know what time it is…Roll em fat, torch your rigs, pack your bongs, bag up some work, water your plants, do what you gotta do because we're about to take this journey with Freddie Bigg!✌

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.

Thank you for watching!~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~PLANT HEALTH & SEX TESTING: https://www.farmerfreeman.com  (Coupon Code: SYNDICATE5 )

Thank you for watching!~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~PLANT HEALTH & SEX TESTING: https://www.farmerfreeman.com  (Coupon Code: SYNDICATE5 )

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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This conversation with Emilio, the founder of Emilio's Barcelona, is about exploring the story behind one of the city's most charming artisan ice cream shops.From his first job to the moment he realized he wanted to create something of his own, Emilio shares the experiences that shaped his journey. He talks about why he chose ice cream over everything else, not just as a business, but as something that brings people together and creates moments of happiness.We also dive into the philosophy behind Emilio's Barcelona, its handcrafted flavors, homemade waffle cones, and the passion for quality and genuine customer experience that defines every visit.https://www.instagram.com/emiliosbarcelona/?hl=en [ Emilio's Barcelona, Barcelona Life, Barcelona Cafes, Gelato, Dessert, Founder Story, Behind The Business, Food Culture, Podcast, Melting Pot, Payal Nayar ] #Podcast #Barcelona #Gelato #Caffeinebarcelona Hosted on Acast. See acast.com/privacy for more information.

Get ready for another mouth-watering episode! This week we're joined by Laura from Alpino Gelato, Australia's first gelato company.Founded by Laura's Calabrese immigrant grandparents, Alpino Gelato has a rich family history that we're so excited to share. Laura's passion and enthusiasm are contagious, and we loved hearing the story behind the family business, as well as learning what goes into making authentic, traditional gelato.If you're in Sydney, be sure to visit Alpino Gelato at 90 Addison Road, Marrickville. You can also follow them on social media using the links below:Alpino on Instagram:https://www.instagram.com/alpino_gelato?igsh=MXNwNzNlMnN6dHdlcg==Alpino Website:https://alpino.com.au

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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

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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

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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.

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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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

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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.

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

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.