Podcasts about Gelato

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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Most startups don't fail because of their product. They fail because they think too small.Gelato became a Norwegian Unicorn by doing the exact opposite.In this episode, I sit down with Pål Næss (employee #2) to unpack what it really takes to build globally from day one - and why most founders never get there.Pål has seen hundreds of startups and is a well-known voice in the Scandinavian ecosystem - currently advising several CEOs and sitting on various Boards.In our conversation, we go deep into Gelato's journey, but also explore generally:* Why thinking globally from day one changes everything* The hidden cost of starting “local first”* What separates ambitious founders from the rest* What does hands-on Leadership execution looks like* How to scale across markets without losing focus* Pål's lessons learned from his journey and from meeting great Founders* Dealing with investors* And moreEnjoy! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit afonsofranco.substack.com

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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

Incredibly happy with the response to TPS this 2026. 3 months in and 3 amazing guests. A special thank you to everyone who's locked back in this year. I hope the music has been enjoyed and the interviews have been insightful. Anyway March brings us our next guest and as ever I am honoured to host this man. I first connected with EVIL what feels like a decade ago when I first discovered Intelligent Dirt. He actually designed my first ever piece of graphics for what became Teddy Colour and I still treasure it to this day. Hailing from Paris but now representing the South Of France alongside Holymane. Holding down the sound in two cities I would almost crown the capitals of Dirt. Marseille & Montpellier. I was lucky enough to visit these incredible cities back in 2024 and host a show at Piñata Radio. Needless to say the trip ended up pretty wavy, but is one I will never forget. It's been an honour to know & support this artist for so many years, and now an even bigger honour welcoming him to the TPS spaceship. As always with the format of the show. You can catch this month playlist & mix from myself, followed by a short interview with EVIL, and then finishing off with his guestmix. Thankyou all for your continued support. Stay blessed & keep your eyes peeled for next months guest. Discover - EVIL - 
Soundcloud - @evilokai666
 Instagram - instagram.com/evil187.flp 187DURTWISE - Soundcloud - @187durtwise Instagram - instagram.com/187durtwise Teddy Colour / The Phonk Show -
 Instagram - instagram.com/teddy_colour
 instagram.com/thephonkshow 
YouTube - @the_phonk_show Badradio - 
 badradio.nz
 Soundcloud - @badradionz 
Instagram - instagram.com/badradio_
 YouTube - @badradio TEDDY COLOUR TRACKLIST - 01. PHONKMASTA - Bankroll 02. Gelato.45 - Bury My Money 03. Overslept - Run Yo Mouth 04. Arturo - All Saints 05. HPSHAWTY - COME 2 MY CRIB 06. SPACED - Top Shelf 07. DJ Smokey - Watch Yo Back w/ Soudiere & Gravy 08. Soudiere & Roland Jones - More Gas 09. GOTNOTIME - In It w/ Guinem 10. Guccigarette - Like A Dot 11. YARIDASCARY - GO 12. Roland Jones - RJ With That Hit 13. Blubear - Drank Talk w/ North Posse & Cassy B 14. OPEN - Magical 15. Von Storm - Crystal Lake 16. Roland Jones - Better Have My Money w/ Method Black 17. Roland Jones - Then Hunt Her Dreams 18. Menthalo - Chanel 19. Backwhen - Hold Me Back 20. Evil & Holymane - Smokin' On Some Budz 21. Siü & GOTNOTIME - DBLCUP 22. Evil & SC5ND - Bustaz Talkin' 23. Soudiere & Gravy - Soakin Panties 24. OGee-T - No Escape 25. Mari & Roland Jones - Brought The Vibes 26. Soudiere - Cant Back It Up 27. Takatashawty - 22's Or Better 28. GOTNOTIME - Everything w/ Inteus EVIL TRACKLIST - 01. JAKE - PCE123 02. KUSHFACE - SOUNDZ OF THE SOUTH 03. EVILEAF & DJ ACURA - FULL OF SCRATCHES 04. EVIL X HOLY - ONMADE (UNRELEASED LOST FILES) 05. EVIL - COLLISION (feat.DR JUNT) 06. TZAR - THA DIRTT WAY 07. SC5ND - HYDROCODONE w/ DR JUNT 08. DR JUNT - ATROCITY 2 09. EXCLUSIVE - RIVOTRIL SYNAPSE 10. VILMEMAYHEM - YOU ARE SAFE NOW 11. EVIL & HOLYMANE - THIS IS THE DIRT SIDE (187 UNRELEASED) 12. DR JUNT - HIGH TECH 13. EVIL & EXCLUSIVE - MUD DROP 14. EVIL & HOLYMANE - XXXTREM MEDS (187DIRTWISE EXCLUSIVE) 15. EVIL - CORRUPTED INTEGRITY w/ VILEMAYHEM 16. EVIL - PML w/ EXCLUVISE (UNRELEASED) 17. EVIL - MAKIN CHEESE EVERYDAY (UNRELEASED) 18. EVIL - NEW WARRIOR (UNRELEASED) 19. EVIL HOLYMANE & KUSHFACESECURITE (187 UNRELEASED) 20. HOLYMANE & EVIL - HEADHACHE IBUPROFEN WATER (187 UNRELEASED)

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

✨ Use my Code "HANNAH" and Get 10% off on Fiverr: https://go.fiverr.com/visit/?bta=1098020&brand=fiverrcpa✨ Sign Up For a Free ProfitTree Plan: https://profittree.io/?utm_source=youtube&utm_medium=ecommhannah&utm_campaign=V2ehvid22✨ Try Gelato by Clicking here: https://try.gelato.com/ecomhannah_______________________________________________This children's book strategy on Etsy is a hidden gem.I found a personalized baby book listing making $10K+/month — and figured out how to replicate the entire thing using Print-on-Demand and AI tools like ChatGPT.In this full tutorial, I'll walk you through exactly how I created a personalized storybook that sells with zero inventory using:

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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Fluent Fiction - Italian: The Sweet Twist: Gianni's Gelato Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-03-06-08-38-20-it Story Transcript:It: Nel cuore della primavera a Firenze, c'era un luogo speciale chiamato il Laboratorio Segreto del Gelato.En: In the heart of spring in Firenze, there was a special place called the Secret Lab of Gelato.It: Era un posto magico, pieno di aromi dolci e vivaci colori.En: It was a magical place, full of sweet aromas and vibrant colors.It: Tra scintillanti miscelatori e ingredienti fantasiosi, Gianni lavorava con dedizione.En: Among shimmering mixers and imaginative ingredients, Gianni worked with dedication.It: Voleva creare il perfetto gusto di gelato per impressionare il famoso Maestro Gelatiere, Luca.En: He wanted to create the perfect ice cream flavor to impress the famous Master Ice Cream Maker, Luca.It: Quel giorno, Gianni stava sperimentando un nuovo sapore, una combinazione di fragola e basilico.En: That day, Gianni was experimenting with a new flavor, a combination of strawberry and basil.It: Tutto doveva essere perfetto.En: Everything had to be perfect.It: Ma c'era un problema: Alfredo, il suo gatto birichino.En: But there was a problem: Alfredo, his mischievous cat.It: Alfredo amava giocare tra i barattoli e i miscelatori, creando spesso caos nel laboratorio.En: Alfredo loved to play among the jars and mixers, often creating chaos in the lab.It: Mentre Gianni si concentrava sul suo gelato, Alfredo si stava avvicinando pericolosamente al vaso del basilico fresco, l'ingrediente chiave.En: While Gianni focused on his gelato, Alfredo was dangerously approaching the pot of fresh basil, the key ingredient.It: Gianni era diviso.En: Gianni was torn.It: Doveva decidere se fermare Alfredo o continuare a lavorare.En: He had to decide whether to stop Alfredo or continue working.It: Decise di fare entrambe le cose, lanciando un'occhiata ad Alfredo mentre mescolava con attenzione.En: He decided to do both, glancing at Alfredo while mixing carefully.It: Proprio mentre Alfredo saltava su un tavolo, la porta del laboratorio si aprì.En: Just as Alfredo jumped onto a table, the door of the lab opened.It: Era Luca.En: It was Luca.It: Gianni sussultò e in quell'istante critico, Alfredo fece cadere una ciotola di gelato che volò in aria.En: Gianni started, and in that critical moment, Alfredo knocked over a bowl of gelato that flew into the air.It: Tutti gli occhi erano puntati su quella caduta drammatica.En: All eyes were on that dramatic fall.It: Il gelato si posò sui vestiti di Luca.En: The gelato landed on Luca's clothes.It: Gianni era imbarazzato.En: Gianni was embarrassed.It: Temeva il peggio.En: He feared the worst.It: Ma, con sorpresa di tutti, Luca scoppiò a ridere.En: But, to everyone's surprise, Luca burst out laughing.It: Assaggiò il gelato e sorrise.En: He tasted the gelato and smiled.It: "È delizioso!En: "It's delicious!"It: ", disse Luca con entusiasmo.En: said Luca enthusiastically.It: Luca era impressionato dal sapore.En: Luca was impressed by the flavor.It: Gli eventi inaspettati lo avevano divertito, e il gusto era eccezionale.En: The unexpected events had amused him, and the taste was exceptional.It: "Gianni, hai un talento straordinario per l'innovazione," dichiarò Luca.En: "Gianni, you have an extraordinary talent for innovation," declared Luca.It: "Vorresti lavorare con me?"En: "Would you like to work with me?"It: Gianni fu colto di sorpresa.En: Gianni was caught by surprise.It: Nonostante il disastro, aveva raggiunto il suo obiettivo.En: Despite the disaster, he had achieved his goal.It: Aveva imparato che a volte gli imprevisti potevano portare a grandi sorprese.En: He had learned that sometimes unexpected events could lead to great surprises.It: Accettò con entusiasmo l'offerta di Luca, felice di iniziare la sua nuova avventura da apprendista.En: He eagerly accepted Luca's offer, happy to begin his new adventure as an apprentice.It: Da quel giorno, Gianni capì che la creatività e l'imprevisto erano ingredienti chiave nel suo viaggio gastronomico.En: From that day on, Gianni understood that creativity and the unexpected were key ingredients in his culinary journey.It: In quel magico laboratorio, tra l'aroma del gelato e le risate di Alfredo, Gianni aveva scoperto una nuova fiducia in se stesso.En: In that magical lab, amid the aroma of gelato and Alfredo's laughter, Gianni had discovered new confidence in himself.It: E Alfredo, con il suo sguardo divertito, sembrava sapere di aver aiutato Gianni a raggiungere il suo sogno.En: And Alfredo, with his amused look, seemed to know he had helped Gianni achieve his dream. Vocabulary Words:the heart: il cuorespring: la primaverasecret: segretothe aromas: gli aromivibrant: vivacithe mixers: i miscelatoriimaginative: fantasiosithe dedication: la dedizionethe flavor: il saporeto impress: impressionarethe master: il maestromischievous: birichinothe jars: i barattolichaos: il caosthe ingredient: l'ingredientefresh: frescoto knock over: far caderethe bowl: la ciotolathe clothes: i vestitiembarrassed: imbarazzatoenthusiastically: con entusiasmothe innovation: l'innovazioneto declare: dichiararethe disaster: il disastrothe apprentice: l'apprendistaunexpected: imprevistothe journey: il viaggiothe confidence: la fiduciato achieve: raggiungerethe dream: il sogno

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!

Episode 171 we sit down with Ray Bama, one of the key names behind the legendary R___tz  movement — along with Yung LB — and a founding force behind The Fire Society.Let's clear it up properly.R___tz wasn't just another strain drop. It became the candy of all candy strains. It shifted flavor profiles. It shifted branding. It shifted what people expected from selling exotic flower.Supposedly, the genetics are Gelato 33 × Zkittlez… but truth be told? Nobody really knows for sure. And that mystery only added to the legend.What we do know is this:R__tz was first discovered in the Bay Area. From there, it spread like wildfire. A whole new generation waned it. NYC went crazy with it! Bags changed. Cereal boxes started. Branding changed. Packaging went wild! The candy era officially arrived.In this episode we talk:

Fluent Fiction - Italian: Chasing Gelato: A Journey Through Tuscan Hills & Friendship Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-03-02-08-38-20-it Story Transcript:It: Le colline toscane scorrevano dolcemente mentre Lorenzo, Gina e Matteo viaggiavano in macchina.En: The Tuscan hills rolled gently by as Lorenzo, Gina, and Matteo traveled by car.It: Il profumo dei fiori primaverili riempiva l'aria, e il sole splendeva alto nel cielo azzurro.En: The scent of spring flowers filled the air, and the sun shone high in the blue sky.It: Lorenzo guidava, il suo viso illuminato dall'energia del viaggio.En: Lorenzo was driving, his face lit up with the energy of the journey.It: Gina, seduta accanto a lui, sorrideva mentre osservava il panorama che si apriva intorno a loro.En: Gina, sitting next to him, smiled as she watched the scenery unfold around them.It: Matteo, rilassato sul sedile posteriore, giocava con la radio, cercando la canzone perfetta per quella giornata perfetta.En: Matteo, relaxed in the back seat, played with the radio, searching for the perfect song for that perfect day.It: "La prossima fermata, gelato!"En: "Next stop, ice cream!"It: disse Lorenzo con entusiasmo.En: said Lorenzo enthusiastically.It: Aveva una missione segreta: impressionare Gina con il suo gusto preferito, nocciola e pistacchio.En: He had a secret mission: to impress Gina with his favorite flavor, hazelnut, and pistachio.It: Tuttavia, ogni volta che si fermavano, il gelataio era chiuso.En: However, every time they stopped, the ice cream shop was closed.It: "Ancora chiuso!En: "Closed again!It: Non ci posso credere!"En: I can't believe it!"It: disse Lorenzo, scuotendo la testa.En: said Lorenzo, shaking his head.It: "Gli italiani prendono sul serio il loro riposo invernale," scherzò Matteo.En: "Italians take their winter rest seriously," joked Matteo.It: "Forse dovremmo goderci solo il panorama."En: "Maybe we should just enjoy the view."It: Lorenzo, però, aveva deciso di non arrendersi.En: However, Lorenzo was determined not to give up.It: Ogni volta che vedeva un cartello di un gelato, prendeva la deviazione.En: Every time he saw a sign for ice cream, he took the detour.It: Matteo brontolava: "Se continuiamo così, non arriveremo mai a destinazione!En: Matteo grumbled, "If we keep this up, we'll never reach our destination!It: Dai, Lorenzo!"En: Come on, Lorenzo!"It: Ma Lorenzo non voleva lasciar perdere.En: But Lorenzo didn't want to let it go.It: Continuava a inseguire il suo sogno di condividere un momento speciale con Gina.En: He kept chasing his dream of sharing a special moment with Gina.It: Finalmente, in un piccolo villaggio con case di pietra antica e stradine strette, videro una gelateria aperta.En: Finally, in a small village with ancient stone houses and narrow streets, they saw an open ice cream shop.It: "Ci siamo!En: "We're here!It: Finalmente!"En: Finally!"It: esclamò Lorenzo, con il cuore che batteva forte.En: exclaimed Lorenzo, with his heart pounding.It: Entrarono nella gelateria, ma appena Lorenzo si avvicinò al banco, il commesso scuoté la testa.En: They entered the ice cream shop, but just as Lorenzo approached the counter, the attendant shook his head.It: "Mi dispiace, abbiamo esaurito tutto il gelato.En: "I'm sorry, we've run out of all the ice cream.It: C'è stata una folla di turisti stamattina."En: There was a crowd of tourists this morning."It: Lorenzo si sentì deluso, ma prima che potesse dire qualcosa, Gina scoppiò a ridere.En: Lorenzo felt disappointed, but before he could say anything, Gina burst into laughter.It: "Sai cosa?En: "You know what?It: È stato divertente cercare insieme, anche se non ci siamo riusciti!"En: It was fun searching together, even if we didn't succeed!"It: Matteo sorrise e annuì, felice di vedere Gina ridere.En: Matteo smiled and nodded, happy to see Gina laugh.It: Gina posò la mano sulla spalla di Lorenzo e disse: "Andiamo al bar dall'altra parte della strada e prendiamo un caffè insieme."En: Gina placed her hand on Lorenzo's shoulder and said, "Let's go to the bar across the street and have a coffee together."It: Lorenzo annuì, realizzando che la giornata era stata speciale non per il gelato che non avevano trovato, ma per la compagnia.En: Lorenzo nodded, realizing that the day had been special not for the ice cream they hadn't found, but for the company.It: Bevendo caffè nel piccolo caffè, guardando le colline toscane da una finestra socchiusa, Lorenzo capì che quel viaggio era più di un semplice inseguimento di sapori.En: Drinking coffee in the small café, looking at the Tuscan hills through a slightly open window, Lorenzo realized that this journey was more than just a pursuit of flavors.It: Era un'avventura da ricordare con amici.En: It was an adventure to remember with friends.It: La loro risata riecheggiava tra le mura antiche del villaggio e Lorenzo si sentì grato per il momento.En: Their laughter echoed among the ancient walls of the village, and Lorenzo felt grateful for the moment.It: Aveva imparato che a volte il vero piacere sta nella scoperta e nell'amicizia, piuttosto che nel raggiungere un obiettivo subito.En: He had learned that sometimes the true pleasure lies in discovery and friendship, rather than immediately achieving a goal.It: E mentre il sole calava sull'orizzonte toscano, sapeva di aver trovato qualcosa di più dolce di qualsiasi gelato.En: And as the sun set on the Tuscan horizon, he knew he had found something sweeter than any ice cream. Vocabulary Words:the hills: le collinegentle: dolcementethe scent: il profumoto unfold: aprirsito play: giocarethe detour: la deviazioneto grumble: brontolarethe destination: la destinazionethe village: il villaggionarrow: strettethe attendant: il commessoto shake: scuoterethe flavor: il gustospecial: specialethe counter: il bancodisappointed: delusoto laugh: riderethe shoulder: la spallagrateful: gratothe crowd: la follaancient: anticathe window: la finestrato echo: riecheggiarethe view: il panoramato pursue: inseguireto nod: annuirethe adventure: l'avventurato achieve: raggiungerethe moment: il momentosweeter: più dolce

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On this episode, Ragnar is joined by members of Team Singapore, winners of the 2026 Gelato World Cup, and Ilaria Cicero, recently-appointed Global Exhibition Director of the F&B division of IEG Group, organizer of SIGEP World and the Gelato World Cup.  First launched in 2003, the Gelato World Cup unites top talent from across the globe to compete for the world title through challenges in Gelato-making, Pastry, Chocolate-making and Haute Cuisine. In 2026, Singapore made history as the first Asian country to win the finals, serving as a landmark moment for the region and a breakthrough for artisan gelato on the global stage. Tune in to hear insights from the team, learn about the evolution of gelato and explore how SIGEP World is driving expansion for the future of gelato worldwide. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

È una delle voci più popolari e riconoscibili della musica italiana. Un artista che ha attraversato successi enormi, cadute profonde e ripartenze vere. Ebbene sì, Pupo è passato dal BSMT. Da Su di noi a Gelato al cioccolato, fino a Sanremo e alla televisione, ha costruito una carriera lunga decenni. Ma al BSMT siamo andati oltre le canzoni e la musica. Abbiamo parlato del gioco d'azzardo, dei momenti più bui in cui aveva perso tutto, della svolta che gli ha cambiato la vita e dell'equilibrio che oggi ha trovato. Della sua famiglia non convenzionale, della gestione del successo, delle scelte fatte e di ciò di cui si pente oggi. Una chiacchierata sincera, senza alibi e senza maschere, che racconta la storia di un uomo che ha conosciuto il fondo e ha scelto di risalire. Buona visione! _________________ 00:00 INTRO 7:51 IL RITORNO A SANREMO 14:47 IL SUCCESSO DI “SARÀ PERCHÈ TI AMO” 17:27 LA MUSICA DI OGGI RESTERÀ NEL FUTURO? 21:28 LA SCELTA DI CONTINUARE A ESIBIRSI IN RUSSIA 33:00 IL RAPPORTO CON LA RELIGIONE 34:40 QUANDO NASCE IL VIZIO DEL GIOCO D'AZZARDO 36:52 IL MATRIMONIO E IL TRASFERIMENTO A MILANO 42:16 COME È NATO GELATO AL CIOCCOLATO 45:40 RAPPORTO COL NOME “PUPO” E CON L'ALTEZZA 52:04 QUANDO LA FAMA TI DISTRUGGE 1:00:32 VIVERE CON UNA MOGLIE E UNA COMPAGNA 1:07:32 L'IMPORTANZA DI ESSERE LIBERI 1:11:47 I MOMENTI PIÙ BASSO DELLA VITA 1:14:33 IL TENTATO SUICIDIO 1:19:25 IL FESTIVAL DI SANREMO CON EMANUELE FILIBERTO 1:27:28 SALUTI FINALI Learn more about your ad choices. Visit megaphone.fm/adchoices

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.

Lyndell & TOC get together to plan some goals, the Kiwis set a country record and we hear reports from Pollock, University of Western Australia and De Soza parkruns. We eat all the food from Dazza's, even the Brussels sprouts with icecream, and TOC gets excited about all the emails. Fronds abound and there are launches all round.

The Tasties, WOW! What started as a humble effort to spotlight Philly's food scene has grown into something truly special. Eli, Marisa and Dave recap the moments from the ceremony that tugged at our heartstrings, and the bites from the afterparty that made out mouths water.  Thank you to all of the nominees, the chefs and bartenders who served up an amazing spread that night, the staff at Live Casino and Hotel, plus everyone who added the extra flavor to make The Tasties an unforgettable experience. Most of all, thank YOU for showing up to celebrate Philly hospitality! The full list of award winners is up at DeliciousCityPodcast.com. Tag us in your best bite of the night on Instagram: @deliciouscitypodcast  (01:47) Happy birthday Chef Eli! (07:22) Behind the scenes at The Tasties (17:21) Emotional moments from the ceremony (42:51) Best Bites from afterparty (54:29) Events, Pop-Ups and Collabs in Philly These podcast would be impossible to do without some incredible supporters. Please check them out below and get in contact if you need anything from them: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

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Matt catches us up a bit since the new year & some of what's to come for Breeders Syndicate and his personal work in 2026! He touches on The Cannabible (books by Jason King) episodes that were so fun, informational, and inspiring to watch come together and to be a part of - Legendary! Matt also responds to questions live from chats (streamed to IG & Twitch as well), lots of strain talk of course, shows some of the rad merch designs in our shop (see below), and an announcement of planning for a Cannaluminati party with a public event - in the works! We appreciate EVERY one of you that has stayed a part of this effort in whatever way you have and look forward to a stronger 2026 through any new bs that comes this way - I like the saying "stronger together", no matter how cheesy - because it's true. (written by Pinzer)Thank you for watching!

Jason King, the author of The Cannabible Books graciously sits down with Matthew Riot for a friendly discussion about some of Jason's adventures "then to now", love of fruit, and thoughts on the future of cannabis.(You can find the videos where Matthew Riot, Nspecta, Bodhi, Shabud discuss all 3 books right HERE on this channel!)*THIS IS A BOOK REVIEW OF A BOOK FROM 2006.  NOTHING IS AVAILABLE - INFORMATION & HISTORICAL PURPOSES ONLY.  THIS DOES NOT GLORIFY OR PROMOTE USE OF ANY REGULATED GOODS. 

Musician, Gabe Bondoc speaks to The Cheatcoders right before his show in Sydney, while eating Filipino Gelato from Kariton. They talk about touring, dad jokes and not wanting his daughter to date musicians.

In this episode of “Carlsbad: People, Purpose and Impact,” host Bret Schanzenbach sits down with Paola Richard, CEO and founder of Gelato Love in Carlsbad Village.Paola shares her global upbringing in Rome with roots across Europe, her early career as a seven-time Italian national synchronized swimming champion training in California, and her transition into marine biology and science journalism, where she wrote and produced content on conservation for outlets like National Geographic Italy and national television.Seeking a new life adventure, Paola moved back to California, fell in love with Carlsbad, and—thanks to a suggestion from her brother and cousin—made a bold pivot from journalism to entrepreneurship, launching a gelato shop originally called Gaia. With strong support from the Carlsbad Chamber of Commerce, she opened her first store in the Carlsbad Village Faire and eventually rebranded to Gelato Love for clearer, more emotional branding.Paola explains how she uses her science background to reinvent gelato: experimenting with allulose, a rare sugar that mimics sugar's taste and texture but doesn't spike blood sugar, allowing Gelato Love to create no-sugar-added, low-glycemic, clean-label gelato with no artificial stabilizers. They now produce about 5,000 pounds of artisan gelato a day, make custom recipes for clients like Camp Pendleton, and offer 36 flavors in-store out of more than 300 recipes she has developed.She describes navigating COVID-19 by building an online ordering and local delivery system that literally kept the business alive and brought “little celebrations” to families stuck at home—like the special delivery Bret ordered for his staff. Paola also shares details about her Italian market-style shop, which now includes imported foods, panettone, bags, and accessories from Italy alongside gelato cakes and classic desserts like tiramisu.Finally, Paola celebrates a huge milestone: being selected by historic Italian company Fabbri to create three specialty flavors (dark chocolate oat milk, lemon cream ginger, and strawberry cheesecake) now available nationwide on Amazon, shipped frozen with dry ice. For Paola, every pint is a “gift of love” from Carlsbad to the rest of the country, and she dreams of further distribution while keeping quality, craft, and “guilt-free celebration” at the center of Gelato Love. Did this episode have a special impact on you? Share how it impacted youCarlsbad Podcast Social Links:LinkedInInstagramFacebookXYouTubeSponsor: This show is sponsored and produced by DifMix Productions. To learn more about starting your own podcast, visit www.DifMix.com/podcasting

THIS IS A BOOK REVIEW OF A BOOK FROM 2006.  NOTHING IS AVAILABLE - INFORMATION & HISTORICAL PURPOSES ONLY.  THIS DOES NOT GLORIFY OR PROMOTE USE OF ANY REGULATED GOODS.~ALL BREEDERS SYNDICATE LINKS: https://linktr.ee/riotseeds~SYNDICATE GEAR (shirts, stickers, beanies etc):https://breeders-syndicate-shop.fourthwall.comSUPPORT the channel or JOIN the Discord community:https://www.buymeacoffee.com/matthewriot

Nspecta of CSI Humboldt, Bodhi of Bodhi Seeds, & Shabud of 707 Seedbank join Matthew Riot of Riot Seeds to Present, Review and Discuss "The Cannabible" by Jason King, Book 3 (the yellow one).  This single book is split into 3 parts.Educational, historical, & public interest used with permission by the author.Youtube is currently on an Anti-Cannabis History content campaign and its made it very hard to show the video versions of these books, however they will be available on ONE of our 3 Syndicate channels we have created to stop this ignorance.

Nspecta of CSI Humboldt and Bodhi join Matthew Riot of Riot Seeds to Present, Review and Discuss "The Cannabible" by Jason King, Book 2 (the red one). Part 2. Educational, historical, & public interest used with permission by the author.

Dave is back with a packed studio and longtime friend of the show Nick Coleman — olive oil educator, sensory expert, and musician behind HGH — fresh off a trip to Greece teaching at the International Olive Oil Network. They go deep on how to detect defects in olive oil by smell alone, why fruité noir works when done intentionally, olive fly maggots, pruning for quality fruit, and why every producing country swears theirs is the best.Noma scientist and author Ariel Johnson joins mid-show, jumping straight into flavor chemistry: why plum frozen yogurt tastes like strawberries, how to reverse-engineer hogo for non-alcoholic tiki drinks, sulfur compounds in durian, chlorophyll behavior in green herb oils, and more. Saffron custard gelato, carotenoids, pressure-cooking aromatics, British potatoes — nothing is safe.The crew also spirals into glorious tangents:• DIY Danish pork roast & the perfect crackling sandwich• Street food logic — what should be eaten on the move• The underrated beauty (and stink) of ginkgo trees• Why wrapping potatoes in foil ruins them• Delivery fries, baguette sandwiches, and sidewalk etiquette rage• VR garbage, museum exhibits, waiting for Godot w/ Keanu & Alex WinterPlus olive oil tasting in-studio, Patreon callers, and a preview of upcoming episodes — including Kevin from Noma returning soon. Hosted on Acast. See acast.com/privacy for more information.

Thank you for watching!https://breeders-syndicate-shop.fourthwall.com/promo/SYNDICATE15~ALL BREEDERS SYNDICATE LINKS: https://linktr.ee/riotseeds~SYNDICATE GEAR (shirts, stickers, beanies etc):https://breeders-syndicate-shop.fourthwall.comSUPPORT the channel or JOIN the Discord community:https://www.buymeacoffee.com/matthewriot

Hemp Bill has been shut down by the "Freedom Cock-US"  & We Resume 2000 Era Review Of BC CatalogWe also revisit the Emery Catalog from Nov 2000 - I scanned it in this time for everyone to see.  PLEASE NOTE: THIS IS REFERENCING A DEFUNCT SEEDBANK ((ALL LEGAL)) FROM CANADA IN 2000 - THIS IS STRICTLY A HISTORICAL REFERENCE AND REVIEW AND NOT SOMEWHERE ONE CAN GO VISIT.  STRICTLY FOR DOCUMENTATION AND HISTORICAL REFERENCE ONLY!!!!!!!!Thank you for watching!~ALL BREEDERS SYNDICATE LINKS: https://linktr.ee/riotseeds~SYNDICATE GEAR (shirts, stickers, beanies etc):https://breeders-syndicate-shop.fourthwall.comSUPPORT the channel or JOIN the Discord community:https://www.buymeacoffee.com/matthewriot

We've had an earth-shattering event in the MMCU: The mum gelato incident. I tell that 1 minute story in 10 minutes (my special talent) and then unpack some of the pop culture happenings from the last couple months  - The Life of a Showgirl, Am I the Drama, and so much more....

In this episode of Quah (Q & A), Sal, Adam & Justin answer four Pump Head questions drawn from last Sunday's Quah post on the @mindpumpmedia Instagram page.  Mind Pump Fit Tip: How to Eat Carbs for Muscle Gain & Fat Loss. (1:19) Crazy with quality. (20:18) Amazon hustle. (23:46) The benefits of religion. (28:19) How do active parents influence their children's fitness? (33:34) Kids say the darndest things. (34:42) The Batman villains. (35:21) Mind Pump Recommends: Who Would Win? Book Series. (38:15) The ‘Wolverine Stack' to cut recovery time in half! (44:25) You can work out in these pants. (46:04) Holding your breath. (50:54) #Quah question #1 – Do you think under-desk pedal exercises are good enough to replace walking? (53:07) #Quah question #2 – Is it possible to modify any MAPS programs to make them an "all-day" workout, as you guys have talked about? If so, which ones and how would you do it? I have a home gym and am interested in trying it out. (56:37) #Quah question #3 – Should I change my caloric intake based on lifting days vs non-lifting days? (58:22) #Quah question #4 – Have you worked with anyone with hyper mobility? I just take my training slow and controlled, and I can't move fast, or it leads to injury. I am wondering if there is one program that is best to start with? I do a lot of stability exercises to start each morning to help. (1:01:13) Related Links/Products Mentioned Visit Legion Athletics for the exclusive offer for Mind Pump listeners! ** Code MINDPUMP for buy one, get one 50% off for new customers, and 20% cash back for returning customers! ** Visit Vuori Clothing for an exclusive offer for Mind Pump listeners! ** No code to receive 20% off your first order. ** Ninja NC301 CREAMi Ice Cream Maker, for Gelato, Mix-ins, Milkshakes, Sorbet, Smoothie Bowls & More, 7 One-Touch Programs, with (2) Pint Containers & Lids, Compact Size, Perfect for Kids, Silver Huberman Lab Podcast: Science & Health Benefits of Belief in God & Religion | Dr. David DeSteno How Praying Together Can Transform Your Marriage Physical activity: a family affair Phoenix Jones - Wikipedia Who Would Win? 10 Book Box Set Nefarious (2023) | Rotten Tomatoes A Man Held His Breath For Almost 30 Minutes Visit Transcend for this month's exclusive Mind Pump offer! ** Telehealth Provider • Physician Directed GET YOUR PERSONALIZED TREATMENT PLAN!  Hormone Replacement Therapy, Cognitive Function, Sleep & Fatigue, Athletic Performance and MORE! ** Mind Pump Podcast – YouTube Mind Pump Free Resources People Mentioned Mike Matthews (@muscleforlifefitness) Instagram Andrew Huberman, Ph.D. (@hubermanlab) Instagram Brandon Carter (@kingketo) Instagram