Podcasts about Gelato

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✨ 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.

Lui non l'avrebbe mai chiusa, ma oggi l'iconica saracinesca della sua gelateria in Via Roma, chiuderà per sempre. Eusebio Pozza, per tutti semplicemente Jeio, se n'è andato stamattina, lasciando un vuoto che a Cogollo del Cengio e in tutta la Valle dell'Astico non è solo affettivo: è identitario. Novant'anni da compiere a breve, più di metà dei quali trascorsi dietro un bancone che era diventato un piccolo altare laico della dolcezza.

"Gelato", italienisches Eis, ist auch in Deutschland sehr beliebt. Der Gastrosoph Peter Peter ist seinen Ursprüngen und der Erfolgsgeschichte auf den Grund gegangen. Moderation: Tobi Schäfer Von WDR 5.

Un packaging dalla forma rassicurante e dai colori sgargianti avrebbe dovuto trarre in inganno e non rivelare che il contenuto era droga, ma l'atteggiamento guardingo del 23enne individuato a Parco Città a Vicenza non ha portato i Carabinieri fuori strada e il giovane è stato identificato e condannato agli arresti domiciliari.

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.

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!

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Welcome back legends, The Two Flogs return for Season 3 so strap in!The boys breakdown their holidays and Kirbs receives the keys to the city as a Bruns local now. The kirbys break had it all caravans, gelato, storms, gelato, chips, gelato, Spiderbait, gelato, keying cars and did we mention gelato.The Gibsons jet off to NZ and Gibbo fills us in on bareback horseriding, gelato, saunas, gelato, beers, gelato and gambling but not gambling.Kirb isn't a fan of Flamingos. Let's watch them fight and....... Hosted on Acast. See acast.com/privacy for more information.

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

W tym odcinku podpowiadam, jak wymówić takie słowa jak bruschetta, margherita, tagliatelle, gnocchi czy pistacchio.Włochy są niezwykłe, nic dziwnego, że nas do nich ciągnie. Co powiesz na to, żeby w trakcie kolejnej wizyty naprawdę odezwać się PO WŁOSKU?

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

Pippa speaks to Fabrizio Lazzarotto, the owner of IceDream, in Hout Bay which has been supplying gelato for many years. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10 pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Advent 2025 Day 10 is from one of our favorite breweries. We've enjoyed quite a few beers from them this year. Funky Fluid Gelato XTREME: Berries and Cream doesn't disappoint. It continues their hits with a pastry sour of raspberries, blackcurrants and blueberries with an extra marshmallow and vanilla kick. #beer #craftbeer #drinks #advent2025 #funkyfluid #pastrysour

Not everyone might be enchanted with the idea of vegan gelato -- but Nice Cream could be the brand that convinces hard-nosed skeptics to change their minds. The brand which has two thumbs up from noted vegan site Happy Cow got its start in Taiwan and has gone from strength to strength, thanks to hard work and determination on the part of its owners Mirko and Patty. Hosted by ICRT's Hope Ngo. -- Hosting provided by SoundOn

The episode kicks off with the hosts', touching on the ridiculously short two-day first test match in cricket and the start of the summer, which prompts nostalgic recollections of childhood ice creams, including Zac's lament over paying nearly $5 for a Calipo. In their running weeks recap, Chris reports a managed 39K week, focusing on recovery from a rolled ankle and a heat-impacted progressive long run, while Zac celebrates a strong 66K week—his highest volume since February—which included an important strength-building.This weeks run2pb guest athlete is James Cousins, a dedicated Run2PB athlete who joined in 2023 via a referral from the Inside Running Podcast, starting with Coach Sophie Fitt before moving to Coach Brady. James has been "thriving" under Brady's guidance, with the coach noting he is "very dedicated and diligent, a smart trainer who understands the purpose of workouts." This discipline has translated into serious results, including smashing his personal bests to a fantastic 1:23:25 Half Marathon and a 37:28 10K. The discussion with James begins with his Origin Story and the topics that shaped his running journey. The hosts dive into his initial spark for the sport, the significant setback of recovering from a snapped clavicle in a bike accident, and the mental and physical process of transitioning from surgery to the marathon start line. he hosts also draw a comparison between his sign-up PBs (3:17 Marathon, 1:29 Half) and his recent breakthroughs, asking him to walk listeners through what "clicked" to achieve such drastic time drops.James discusses the most significant benefits and differences he's experienced since moving to a structured coaching environment with Brady, and his philosophy when approaching a tough session, explaining what makes him a "smart trainer." Looking to the future, the hosts challenge James on whether he is currently leaning more towards the speed of the 5K/10K or the endurance challenge of the marathon as he chases the sub-3 goal. The episode concludes with a series of quick-fire questions, covering everything from his current shoe rotation and favourite race he's done so far, to his preference between Ice Cream or Gelato .With thanks to Oat Running our partner, Chris will be gifted some Oat Running Socks.Listeners of the show can get a a 15% discount using "run2pb15" at the check out. Visit www⁠.oatrunning.com.au

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

Buongiorno cari amici amanti dell'italiano e benvenuti al nuovo episodio di 2LIP (Luisas' learn italian podcast), l'episodio numero 206.Oggi vi voglio parlare di un prodotto di eccellenza italiano, che piace a tutti. Parliamo di gelato, ma un episodio sul gelato c'è già e se volete avere una base e sapere tutto sul gelato andate all'episodio numero 165. Oggi invece parliamo di un gelato in particolare che è quello più venduto ed esportato nel mondo ed è il gelato Grom.Prima di tutto la parola Grom non è altro che il marchio, il brand di questo gelato ed è anche il cognome di uno dei due fondatori dell'azienda, cioè Federico Grom. L'altro è Guido Marinetti. E allora oggi vi parlo della storia di questa amicizia e di questa avventura d'affari di questi due imprenditori....- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

Bryote Ugly & Piffcoast -  A tale of Brothers, Gorilla Grows, Informing, Prison, & Hopeful RedemptionAs a camnabis history podcast, especially dealing with the legacy era, there are going to be some controversial shows. This is definitely one of them. Bryote lays out his thoughts on what occurred a decade ago with Piffcoast sitting there in front of him. It's awkward at moments, its hopeful at moments, and I'm pulling for him to come out ahead. Piffcoast has a lot of detractors - a lot of them were previously trying to get inside his o ring; most of them work with, or worship, other informants and/or people who threaten to snitch and drop paperwork. That's not a defense of Piffcoast, but an actual fact. See ya tomorrow night for a wild ride!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

#669 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! 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. To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. And follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tik Tok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Want to hear from more incredible entrepreneurs? Check out all of our interviews ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Iain McPherson is one of the most respected people in the bar world today - and his story starts in a lucid dream. He was recently named Best International Bar Mentor, while his bar took home awards for Best International Bar Team and World's Best Cocktail Menu at the Tales of the Cocktail Spirited Awards. Based in Edinburgh, Scotland, Iain has reimagined what's possible behind the bar, pioneering freezing techniques that have inspired bartenders around the globe. He shares how studying at Gelato University became the unlikely turning point in his career, and why curiosity and never settling are among his core values. Iain also opens up about his passion for mentorship and sharing Scottish culture through the Panda Highland Games. Enjoy this episode as we go Beyond the Drink… with Iain McPherson.This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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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

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

Can we consciously design our next incarnation, or are we already doing it unwittingly?In this episode, Thom explores the Vedic and Buddhist perspectives on rebirth, fulfillment, and the trap of unfulfilled desire. Along the way, Thom shares a remarkable story of enlightenment and a cautionary tale from the Mahabharata that reveals how easily we can mistake desire for destiny.Listen as Thom explains how meditation allows us to live in “total and unambiguous relevance,” free from the need to chase fulfillment through endless cycles of becoming.You can also watch this episode on YouTube: https://youtu.be/Y-nkLcRFwVQEpisode Highlights[00:45] Q - Can we engineer our incarnations in advance?[00:51] A - Jataka: The Retrospective Approach[03:35] Experience and Intellectual Understanding Go Together[06:35] Fulfillment in Search of a Gelato[10:19] Everythingness Cannot Reincarnate[12:44] Living Life in Total and Unambiguous Relevance[14:56] Q - Which path is better, revenge or enlightenment?[15:44] A - It's a Cautionary Tale[18:37] Vedic Meditation: An End to Desperate Unhappiness[20:47] Enlightenment: Fulfillment Seeking NeedUseful Linksinfo@thomknoles.com https://thomknoles.com/https://www.instagram.com/thethomknoleshttps://www.facebook.com/thethomknoleshttps://www.youtube.com/c/thomknoleshttps://thomknoles.com/ask-thom-anything/

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

Italian food expert Fred Plotkin describes some of the unusual varieties of pasta that you can find in Italy — and the reason behind their different shapes. Historian Jeff Biggers explores the Mediterranean island of Sardinia, where sites dating back to the Bronze Age are found across the island. And tour guides from Tuscany and Sicily bring us the scoop on how to find the best gelato in Italy. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.