Podcast appearances and mentions of jeni britton bauer

On today's Radio Cherry Bombe, we're turning the tables! Instead of host Kerry Diamond doing the interview, she's the guest. We're airing Kerry's episode of The Bright Side, the daily podcast from Reese Witherspoon's Hello Sunshine co-hosted by Simone Boyce and Danielle Robay. Each weekday, Simone and Danielle talk entertainment, culture, wellness, books, and more with a range of guests, including Cherry Bombe faves like Kristen Kish of “Top Chef” and Jeni Britton Bauer of Jeni's Ice Creams.Don't miss Kerry and Simone on trusting your gut, life lessons, and why you should support your local female-led food businesses! And if you love The Bright Side like we do, be sure to subscribe wherever you get your podcasts. Radio Cherry BombeHosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Danielle Robay: InstagramMore on Simone Boyce: InstagramMore on The Bright Side: Podcast, Hello SunshineMore on Kerry: Instagram

Jeni Britton Bauer built Jeni's Splendid Ice Creams up from a single storefront in Columbus, Ohio, to a national brand. The ice cream icon's path to dessert royalty was sometimes a rocky road, and she's learned big time business lessons along the way from failures, from crises, and from… “The Lord of the Rings”? Plus, the (real!) power of a pat on the back — and maybe you've heard of love languages, but how can “stress languages” help inform your relationships? What's your stress language? Send an email to hello@thebrightsidepodcast.com.See omnystudio.com/listener for privacy information.

Jeni's Splendid Ice Creams https://jenis.com/ Jeni's Instagram: https://www.instagram.com/jenibrittonbauer ---- CREDITS Thanks to Yoni Wolf and the band WHY? for our theme music. Thanks to my man Nate Utesch and his band Metavari for all the other tunes! Metavari.com Thanks to Alex Sugg for editing and the podcast! www.alexsugg.com

CHERYL STERNMAN RULE talks Yogurt Culture, KENDRA ARONSON takes us on a tour of the SLO Farmers Market, JENI BRITTON BAUER serves us up a double scoop of Jeni's Ice Cream

The Humanity in Ice Cream with Jeni Britton-BauerIn case you missed it, we interviewed Jeni Britton Bauer of Jeni's Splendid Ice Cream in Season 1. It's such an encouraging episode, and we want to make sure you have a chance to learn from an incredible leader. Thanks for joining us! Today we are going to look at the world through the lens of ice cream to be specific, Jeni's Splendid Ice Creams! Jeni joined the Plywood crew and started talking, so we started recording. Jeni is not only a seasoned ice cream maker, but she's an entrepreneur and CEO. Jeni brings some new language to what it looks like to lead your team (or Fellowship as she calls it). We are talking about the tension between data and intuition and how to continuously connect with the people you work with and serve. This one is good. Join us for the metaphorical ice cream party!Send Jeni's Splendid Ice Creams to someone you love! ---Welcome to the Plywood Podcast: Real talk for social entrepreneurs and nonprofit leaders.Plywood is a nonprofit in Atlanta leading a community of startups doing good. Over the past 12 years, we have worked with over 1000 startup founders and nonprofit leaders wrestling with the tensions of starting, growing, and sustaining.Think of The Plywood Podcast as a kitchen table conversation debating the pros and woes of running a business and sustaining a nonprofit. We dive into building business plans, sustaining relationships (personal and professional), diversity, equity, and inclusion in the workplace, forming values while being a part of true cultural change for good, and so much more.Learn more about Plywood at PlywoodPeople.comPlywood is a non-profit in Atlanta leading a community of start-ups doing good. www.plywoodpeople.com  

The best is yet to come for the firm - and for the podcast - launching big with the person who is famous for designing differently when it comes to the world of ice cream. Jeni Britton Bauer sat down with the MAke it Innovative team to share the soul behind the woman responsible for the country's most iconic artisan ice cream ever.Jeni sharing what fills her cup, the ages, and stages, that have had the biggest impact on who she is now, and an inside look at the innovative insights that are driven by the power of her imagination. 

Ryan reads today's daily meditation and looks back at some of the best interviews from the Daily Stoic Leadership Challenge. Ryan talks to Major General Dan Caine about the importance of defining success before you set out to try to solve a problem, Randall Stutman about the important distinction in being subtle and being manipulative, how great leaders see themselves as stewards, not owners, Robert Greene about their experiences and lessons learned from watching American Apparel's unhinged CEO run a publicly traded company into the ground, and Jeni Britton Bauer about how she thinks about the tension between being efficient and having the highest standards.Sign up for the Daily Stoic Leadership Challenge: dailystoic.com/leadershipchallenge → We hope you join us in the 2022 New Year New You Challenge. It's 3 weeks of actionable challenges, presented in an email per day, built around the best, most timeless wisdom in Stoic philosophy. Just go to https://dailystoic.com/challenge to sign up before sign ups end on January 1st!Reframe is a neuroscience based smartphone app that helps users cut-back or quit drinking alcohol. Using evidence-based tools, techniques and content, Reframe guides users through a personalized program to help them reach their goals. To learn more go to JOINREFRAMEAPP.COM/stoic and use the code STOIC for 25% off your first month or annual subscription. Download Reframe on the App Store today.LMNT is the maker of electrolyte drink mixes that help you stay active at home, work, the gym, or anywhere else. Electrolytes are a key part of a happy, healthy body. As a listener of this show, you can receive a free LMNT Sample Pack for only $5 for shipping. To claim this exclusive deal you must go to drinkLMNT.com/dailystoic. If you don't love it, they will refund your $5 no questions asked.Trade Coffee will match you to coffees you'll love from 400+ craft coffees, and will send you a freshly roasted bag as often as you'd like. Trade is offering your first bag free and $5 off your bundle at checkout. And, this holiday season, give the coffee lover in your life the gift of better coffee too, with their own personalized gift coffee subscription from Trade. To get yours, go to drinktrade.com/DAILYSTOIC and use promo code DAILYSTOIC. Take the quiz to start your journey to the perfect cup.Sign up for the Daily Stoic email: https://DailyStoic.com/dailyemailCheck out the Daily Stoic Store for Stoic inspired products, signed books, and more.Follow us: Instagram, Twitter, YouTube, TikTok, FacebookSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode we interview Jeni Britton Bauer, founder and chief creative officer of Jeni's Splendid Ice Creams and discuss the trials of running a growing business during the coronavirus pandemic, and her own personal story of living for herself.Jeni Britton is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated.Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni's Splendid Ice Creams in 2002. Her first cookbook, Jeni's Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and won a coveted James Beard Award in 2012. It quickly became the de facto bible for anybody making their own ice cream or thinking about opening a new-style ice cream shop.Her second cookbook, Jeni's Splendid Ice Cream Desserts (2014), took ice cream to the next level with an array of incredible plated, layered, and piled-high ice cream-centric desserts. As Founder and Chief Creative Officer, Jeni remains the beating heart of the company and is in charge of all creative output—from the ice cream itself to the supporting details that enhance the experience of eating it.When she speaks, leaders listen to her urgently compelling lessons on creativity, entrepreneurship and of course, her endless explorations of flavor. Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today. Find out more at https://jenis.com/

Ice cream maker and entrepreneur Jeni Britton Bauer has developed thousands of craveable flavor combinations over the last two decades building her eponymous brand, Jeni's Splendid Ice Creams. Listen in as Jeni shares how she went from humble beginnings living off of $638 a month (scooping ice cream at a local Ohio farmer's market) to building a $100 million dessert brand recognized across the US. Jeni also weighs in on the cup versus cone debate, the number one ice cream flavor combo that all humans tend to love, and how to learn more about yourself based on your favorite ice cream flavor. Tune into this special episode that was recorded live in front of hundreds of female entrepreneurs as part of Selfmade, Brit + Co's 10-week startup school for anyone who wants to start or grow a business. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Jeni Britton Bauer is the Founder and Chief Creative Officer of Jeni's Splendid Ice Creams. She's a pioneer of the artisan ice cream movement.   On this episode of Why Not Now?, Jeni shares the creative process behind inventing ice cream flavors. She says she draws inspiration from our ever-changing culture, so there's no shortage of flavor ideas.   Jeni's Why Not Now? moment involves the first time she mixed scented oils with ice cream, creating delicious concoctions for a dinner party and realizing the untapped potential of ice cream.   Jeni tells Amy Jo about following the intuition that she has refined and earned over 26 years in business. Jeni can even feel it in her body when an ice cream flavor is right- it literally moves her.   Jeni also shares her collaborative approach to business. She places a lot of importance on teamwork and asking for help in order to create something that is greater than the sum of her team's parts. She talks about collaborating with celebrities like Dolly Parton and Tyler, the Creator to create ice cream flavors.   Jeni also talks about a recall crisis that put her priorities into perspective and trusting herself and her vision.   Learn more about Jeni: https://jenis.com/ Follow Jeni on Instagram: https://www.instagram.com/jeni/   Learn more about the Renegade Accelerator:  http://www.renegadeaccelerator.com/   Get Amy Jo's newsletter:  https://amyjomartin.activehosted.com/f/21   Follow Amy Jo… Instagram:  https://www.instagram.com/amyjomartin/ Twitter:  https://twitter.com/amyjomartin Facebook:  https://www.facebook.com/AmyJoMartin/ Why Not Now? Instagram:  https://www.instagram.com/whynotnow/ Buy Amy Jo's book:  https://amyjomartin.com/book

When preparing the launch of the Plywood Podcast, we decided to launch by sharing two interviews of very different women! Jeni Britton Bauer was first.  Next up, we ALL have the GIFT to hear from Danielle Coke, a designer turned illustrator, social justice advocate, and entrepreneur.  She seeks to encourage faith, inspire justice, and guide us through loving our neighbors well. Her illustrations aim to make complex issues more digestible and help others find and use their passions to make a difference in their spheres of influence.In this episode, Dani shares a story that she's never shared before about the racism she's experienced, she talks about her journey of becoming an entrepreneur (overnight success or not?!), and we talk about tools and actions we can all take when it comes to anti-racism work. If you can, take notes. Be inspired by Dani's hope!Follow Dani on InstagramLearn more about Dani's work and shop her store!------Welcome to the Plywood Podcast: Real talk for social entrepreneurs and nonprofit leaders. Plywood is a nonprofit in Atlanta leading a community of startups doing good. Over the past 12 years, we have worked with over 800 startup founders and nonprofit leaders wrestling with the tensions of starting, growing, and sustaining.Think of The Plywood Podcast as a kitchen table conversation debating the pros and woes of running a business and sustaining a nonprofit. We dive into building business plans, sustaining relationships (personal and professional), diversity, equity, and inclusion in the workplace, forming values while being a part of true cultural change for good, and so much more.Learn more:PlywoodPeople.comJoin the next Path by Plywood Cohort Launching on September 7th!

Thanks for joining us! Today we are going to look at the world through the lens of ice cream to be specific, Jeni's Splendid Ice Creams! Jeni joined the Plywood crew and started talking, so we started recording. Jeni is not only a seasoned ice cream maker, but she's an entrepreneur and CEO. Jeni brings some new language to what it looks like to lead your team (or Fellowship as she calls it). We are talking about the tension between data and intuition and how to continuously connect with the people you work with and serve. This one is good. Join us for the metaphorical ice cream party!Send Jeni's Splendid Ice Creams to someone you love! ------Welcome to the Plywood Podcast: Real talk for social entrepreneurs and nonprofit leaders. Plywood is a nonprofit in Atlanta leading a community of startups doing good. Over the past 12 years, we have worked with over 800 startup founders and nonprofit leaders wrestling with the tensions of starting, growing, and sustaining.Think of The Plywood Podcast as a kitchen table conversation debating the pros and woes of running a business and sustaining a nonprofit. We dive into building business plans, sustaining relationships (personal and professional), diversity, equity, and inclusion in the workplace, forming values while being a part of true cultural change for good, and so much more.Learn more:PlywoodPeople.comJoin the next Path by Plywood Cohort Launching on September 7th!

Jeni Britton Bauer is a pioneer of the artisan ice cream movement and the founder of Jeni's Splendid Ice Creams. She is also a New York Times and Wall Street Journal bestselling author and a 2012 James Beard awardee.While this conversation is all sorts of joy and whimsy (like how Jeni initially took on a job as an alien make-up artist), she shared a lot of pieces to her journey that I couldn't have predicted. Is a career in ‘making people happy' everything it seems to be? Hopefully, after this episode, you will, as Jeni says, ‘think, do and reflect.'--If you've got a little one or are in need of stylish smaller-sized frames yourself, check out Jonas Paul Eyewear! Now through September 6, you can save 20% sitewide - see store for details: https://jonaspauleyewear.com--Love the podcast? Please follow us or subscribe for FREE, rate, and leave us a review! Follow Liz on Instagram: @lizbohannon @ssekodesigns.This podcast is produced by Hueman Group Media. Follow us on IG @huemangroupmedia and Twitter @hueman_media.--- Send in a voice message: https://anchor.fm/pluckingup/message Hosted on Acast. See acast.com/privacy for more information.

Jeni Britton Bauer is a pioneer of the artisan ice cream movement and the founder of Jeni's Splendid Ice Cream. She is also a New York Times and Wall Street Journal bestselling author and a 2012 James Beard awardee. While this conversation is all sorts of joy and whimsy (like how Jeni initially took on a job as an alien make-up artist), she shared a lot of pieces to her journey that I couldn't have predicted. Is a career in ‘making people happy' everything it seems to be? Hopefully, after this episode, you will, as Jeni says, ‘think, do and reflect.' -- If you've got a little one or in need of stylish smaller-sized frames yourself, check out Jonas Paul Eyewear! Now through September 6, you can save 20% sitewide - see store for details: https://jonaspauleyewear.com -- Love the podcast? Please follow us or subscribe for FREE, rate, and leave us a review! Follow Liz on Instagram: @lizbohannon @ssekodesigns. This podcast is produced by Hueman Group Media. Follow us on IG @huemangroupmedia and Twitter @hueman_media. --- Send in a voice message: https://anchor.fm/pluckingup/message

Jeni Britton Bauer grew up in Ohio, one of the key swing states for Biden in the 2020 election. She lived in Columbus from the age of 12, and before that, Peoria, Illinois. Jeni opened her first ice cream shop, Scream, in 1996 and Founded Jeni's Splendid Ice Creams in 2002. As Founder and Chief Creative Officer, Jeni remains the beating heart of the company and is in charge of all creative output—from the ice cream itself to the supporting details that enhance the experience of eating it. Jeni is the author of the New York Times best-seller “Jeni's Splendid Ice Creams at Home”. With more than 100,000 copies in print, the cookbook dubbed the “Homemade Ice-Cream Making Bible” by The Wall Street Journal earned Jeni a 2012 James Beard Award, America's most coveted honour for writing about food and the culinary arts. Jeni's follow-up, “Jeni's Splendid Ice Cream Desserts” (May 2014), includes more than 100 new recipes for ice creams and ice cream desserts.The gorgeous cookbook includes more than 100 easy-to-execute recipes, including seasonal favourites (Savannah Buttermint) and signature staples (Salty Caramel). Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today. Jeni's Splendid Ice Creams are available in stores nationwide as well as at Scoop Shops in 12 states and the District of Columbia.   Links:  Follow True Underdog on IG: www.instagram.com/true_underdogReach out to Jayson directly at jayson@trueunderdog.comFollow Jayson on Linkedin: https://www.linkedin.com/in/jayson-waller-/Follow Jayson on Instagram: www.instagram.com/jaysonwallerbamCheck out our website to meet the team, view show notes and transcripts: www.trueunderdog.com  Mentioned In The Episode:  Website: https://jenis.com/about/about-jeni/Linkedin: www.linkedin.com/in/jeni-britton-bauer-a181193/Instagram: https://www.instagram.com/jenibrittonbauer/?hl=en@jeni Twitter: https://twitter.com/jenisplendid?lang=en @jenisplendid Facebook: https://www.facebook.com/jenibrittonbauer/@jeniBook:Jeni's Splendid Ice Cream for the Home Kitchen Jeni's Splendid Ice Cream DessertsArtisanal Kitchen: Perfect Homemade Ice Cream, The: The Best Make-It-Yourself Ice Creams, Sorbets, Sundaes, and Other Dessertshttps://www.amazon.co.uk/Books-Jeni-Britton-Bauer/s?rh=n%3A266239%2Cp_27%3AJeni+Britton+Bauer   TimeStamps:  01:31 - How did Jeni decide to get into Making Ice-Creams?  03:06 - Jeni's Personal Struggles. 04:24 - Jeni on having a work ethic. 05:07 - Jeni's Intuition on getting into ice creams. 07:50 - Jeni's WHY. 10:59 - Importance of Building it slowly. 12:47 - Growth of Jeni's Splendid Ice Creams. 15:22 - Jeni's cookbook.18:27 - Inspiration to make Dairy Free Products. 22:46 - Jeni's third cookbook. 23:25 - Impact of Covid on the Business. 26:58 - Facing the Storm. 31:10 - Jeni's top 3 Statements to get started.34:33 - How can you connect with Jeni and find her business? 

This week's guest is Jeni Britton Bauer, ice cream maker, author, and entrepreneur. Jeni is the Founder and Chief Creative Officer of Jeni's Splendid Ice Cream, now with over 60 scoop shops and pints available nationwide. Jeni talks about the influence both her grandmothers had on her ability to believe in herself and take a leap of faith, and how she went from being enrolled in art school to opening her first ice cream shop in 1996. Jeni shares her sage advice for smaller businesses looking to grow, the measures of quality she looks for in her dairy farms and ingredients, and a few of her personal favorite flavors.Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramMentioned: Jeni's Jeni Britton Bauer Jeni's Books Roald Dahl Becket + Quill

Last weekend we had an amazing experience partnering with Lodgewell to host a party and discussion called Lodgewell Presents! The food, drinks, and popup shops were top-notch. But undoubtedly the best part of the night was having the privilege of hosting the panel and getting to hear from Jeni Britton Bauer of Jeni's Splendid Iced Creams, Alli Webb of Drybar and Becket & Quill, a Lauryn Bosstick of Skinny Confidential. They were on point, vulnerable, open, and powerful! This episode is a recording of that panel discussion.  

In this episode, we chat with Jeni Britton Bauer, Founder and Chief Creative Officer of Jeni's Splendid Ice Creams. Tune in to hear how Jeni and her team navigated COVID-19, managing everything from production changes to scoop shop safety for team members and customers alike. Zach and Jeni discuss what it takes to run a successful omnichannel brand and the essential aspects of entrepreneurship. 

Founder Jeni Britton Bauer shares the start of her ice cream shops, the intersection of art and entrepreneurship, consistency, and creating a Lord of the Rings fellowship. See omnystudio.com/listener for privacy information.

Join Jeni, Adrian, and Mark in Austin TX! http://lodgewellpresents.co This is a re-cast of our conversation with Jeni in December 2020. You will learn about: The evolution of leadership Not getting it right the first time Pioneering a new kind of ice cream shop Do what you can now, but get better every day At a certain point, you can't grow by yourself How the founder-CEO relationship is like co-parenting Where does virtue come from? Building trust (and fixing it when the trust's not there Ice Cream dating advice   Show Notes: We don't often have guests — so, when we do, you can be sure they have some valuable insight to share. And Jeni Britton-Bauer has had an incredible evolution as an entrepreneur and leader since founding Jeni's Splendid Ice Creams in 2002. We learn about what went into her personal transformation, as well as the often-unspoken challenges that come with transitioning from being a creative entrepreneur to being the leader of a huge organization.   Connect with us on LinkedIn: Adrian on Instagram: @adrian.k Dan on LinkedIn: Dan Tocchini Chad on Instagram: @chad.l.brown  

Jeni Britton Bauer is an American ice cream maker and entrepreneur who changed the game when it came to American ice cream. Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni’s Splendid Ice Creams in 2002. Her first cookbook, Jeni’s Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and won a coveted James Beard Award in 2012. As Founder and Chief Creative Officer, Jeni remains in charge of all creative output—from the ice cream itself to the supporting details that enhance the experience of eating it. Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today. Check out Jeni's Splendid Ice Creams: https://jenis.com/. You can listen and subscribe to us on your favorite podcast platform https://bit.ly/ShesAWomanPodcast If you wanna support the show, and get all the episodes ad free go to https://shesawoman.supercast.tech/. If you like the show, telling a friend about it would be helpful! You can text, email, Tweet, or send this link to a friend: https://bit.ly/ShesAWomanPodcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jeni Britton Bauer – Founder – Jeni's Splendid Ice Creams   Jeni is the Founder and Chief Creative Officer of the famous dessert company that kicked off the artisanal ice cream movement. Jeni's ice cream is adored for its ingredient-driven flavorful ice cream with recipes crafted and tweaked to perfection. It’s something that Jeni's been working on for decades, even before she founded Jeni's in 2002. Today Jeni's has almost 50 storefronts and countless retail distributors nationwide. She's written two cookbooks; the bibles of ice cream making. Her work has won her a coveted James Beard award and a Henry Crown Fellowship. Jeni puts her heart into her work, and boy does it show. Today we talk about the roots of creativity and what happens after years of success when sometimes you hit a wall. Jeni reveals how she found herself broken recently and how she was able to restore her spirit.   Follow To Dine For: Official Website: ToDineForTV.com Facebook: Facebook.com/ToDineForTV Instagram: @ToDineForTV Twitter: @KateSullivanTV Email: ToDineForTV@gmail.com   Thank You to our Sponsors! American National Insurance Spiritless - Use promo code TODINEFOR for free shipping   Follow Our Guest: Official Site: Jenis.com Facebook: Facebook.com/JeniBrittonBauer Instagram: @JeniBrittonBauer Twitter: @JenisSplendid

My guest today is an entrepreneur, artist and ice cream making expert, creator of Jeni’s Splendid ice Creams. She attended Ohio State University to study art history and fine art. In college she started to make her own perfumes, and creating different ice creams with essential oils. She is the author of 3 cookbooks which has led to multiple awards, included a James Bead Award in 2012. Jeni’s ice splendid ice creams have over 45 stores through the United States. buymeacoffee.com/Dmartins instagram.com/turningchickensbreakingdishes info@turningchickensandbreakingdishes.com https://jenis.com/ --- Support this podcast: https://anchor.fm/davide-martins/support

Callan Childs, Director of Design and Development for Sloss Real Estate and Amanda Loper, Principal at David Baker Architects, join ACRE Data Analytics Coordinator Stuart Norton to share how they partnered together to create a unique space with intentional design at Pepper Place in Birmingham. As urban placemakers, they create unique spaces to draw people back to Birmingham’s urban core. Working together, their synergy has been instrumental in the design and connectivity of Birmingham’s creative Pepper Place district. Their latest project was bringing James Beard award-winning ice cream maker, Jeni Britton Bauer, to Birmingham with her first-ever Alabama-based store and the first ground up building in Pepper Place in over 10 years. Childs and Loper talk through the space evolution, decision making process and lessons learned. The focal point of Birmingham’s Lakeview Design District, Pepper Place is among Birmingham’s 24 commercial revitalization districts that are subject to design review protection. This highly visible renovation project has been celebrated in numerous newspaper and magazine articles and a CNN television feature.  

Season 2 of Lead With We is coming soon, and I couldn’t be more excited about the new episodes we’re working on. But this week I’m sharing one we did last summer with Jeni Britton Bauer, the Founder and Chief Creative Officer of Jeni’s Ice Cream. We were just a few months into the pandemic and people around the world were protesting for racial justice. Jeni’s known for being super creative and also making sure that each and every one of her 800+ employees is connected to the impact piece of the business. We talked about creating community within the company and how the Black Lives Matter Movement has pushed businesses to engage in social justice. Jeni Britton Bauer Jeni Britton Bauer is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated. As Founder and Chief Creative Officer, Jeni remains the beating heart of the company and is in charge of all creative output—from the ice cream itself to the supporting details that enhance the experience of eating it. Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today. Resources Jeni’s Ice Cream Website Jeni Britton, LinkedIn We First Website

This week we take a look at the latest set of award season snubs, non-snubs and the rest of the week’s news with WBEZ Reset host Sasha-Ann Simons and WAMU producer Jonquilyn Hill, who’s also the host of NPR’s Through The Cracks podcast. Then we talk with Jeni Britton Bauer, the creator of Jeni’s Splendid Ice Creams, about a new flavor of cream cheese ice cream that includes — for some reason — sesame, garlic and onion. Yes, it’s weird! And lastly, we take a moment to remember Grammy-nominated musician SOPHIE with the help of author and culture writer Sasha Geffen. SOPHIE died Sunday at the age of 34.

Jeni's Splendid Ice Creams founder Jeni Britton Bauer discusses her ice cream as national healer, entrepreneurial philosophy. and American sourcing of ingredients.

In a very first episode of the Healthy, Actually Podcast, Kit chats with Jeni Britton Bauer, a Columbus native, and founder of Jeni's Splendid Ice Creams. Jeni is nothing less than inspiring. She may have single handedly changed the ice cream industry in America. Tune in to hear her story that started in her childhood. It did not begin with ice cream.  Kit and Jeni didn't just talk about ice cream. They dove deep into the gifts of our senses, how intuition is our guide, and how Jeni has been on her own healing journey this year. How does she do it all?  You will also learn about Kit's upcoming mini-course that will teach you how to get in touch with YOUR own intuition and  you can use it to help you find peace and freedom with food. This course will for sure permit you to enjoy Jeni's ice cream with full satisfaction and zero guilt.  For Show Notes, please go to: https://kityoon.com/jenibrittonbauer/

What a year! You laughed, you probably cried, and most importantly—you never gave up. You kept growing and pushing through, even on the hard days. How do we know? Because this year you guys downloaded over 12 million episodes of The EntreLeadership Podcast, learning from leadership experts like Seth Godin, Patrick Lencioni and more. So, here’s to you! Thank you for listening and for never giving up. Let’s gear up for what’s ahead with highlights from this year’s top 12 episodes. 1:51 James Clear—How to Build Great Habits The Rundown: Have some big goals you want to reach? James Clear, New York Times bestselling author, says your identity plays a major part in whether or not you’ll reach them. He says how you view yourself largely influences your habits, which are really the building blocks for achieving your goals. Listen and learn how to align your habits with your beliefs, supercharge productivity, and make time your ally so you can achieve more. 7:28 Michael Hyatt—5 Steps to No Fail Meetings The Rundown: No. More. Pointless. Meetings. Can we get an amen? Michael Hyatt, entrepreneur and leadership coaching expert, explains five ways to make the most of every meeting so you can save precious hours, improve your company culture, and increase your team’s productivity and performance. 15:47 Patrick Lencioni—Why Are You a Leader? The Rundown: Why do you really want to be a leader? In this episode, leadership expert Patrick Lencioni explains how your response to five common leadership responsibilities can reveal whether you’re in it for the right reasons (or not!)—and what to do about it. 20:54 Jeni Britton Bauer—Leading Through Ambiguity The Rundown: If the COVID-19 global pandemic has taught us anything, it’s that navigating unknowns can be extremely challenging. And for some leaders like Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams, it’s not the first time they’ve had to do it. Tune in as Jeni talks about how to find your way forward in a crisis and why that starts and ends with rock-solid communication. 32:53 Sam Walker—The Key to Lasting Success The Rundown: In his decade-long study of the best sports teams in the world, author Sam Walker has identified the one common factor that led to their sustained success—an extraordinary captain. Listen as he shares what sets the best captains apart and how you can become the kind of leader that leads your team to success that lasts. 43:59 Dave Ramsey—Debt Is Never the Answer The Rundown: Forced to file bankruptcy in his twenties, Dave Ramsey started over from scratch and has since built a multimillion-dollar business the only way he knows how: at the speed of cash. Tune in to hear Dave explain why debt is never the answer, no matter how tempting an opportunity may be. 56:41 Jocko Willink—The Toxicity of Ego The Rundown: When your ego is in charge, you are not. Tune in as retired Navy SEAL Jocko Willink explains why letting your ego drive your decision-making is dangerous and how some simple strategies can help you keep it in check. 64:46 Dan Heath—The Importance of Looking Upstream The Rundown: Tune in as Dan explains why adopting an upstream mindset—aka focusing on preventing problems instead of reacting to them over and over again—is crucial to moving your business forward and uniting your team. 1:08:17 Dr. John Delony—How to Deal With Anxiety The Rundown: If you’ve ever felt anxious, that’s okay. It just means you’re human. Dr. John Delony, mental health expert and Ramsey Personality, breaks down what anxiety really is, what it’s trying to tell us, and why we need to pay attention to it. In this episode, Dr. Delony gives leaders practical tips for taking care of their mental health so they can show up and lead people well—even in the midst of stress and uncertainty.  1:28:17 Seth Godin—The Practice of Shipping Creative Work The Rundown: Seth Godin, bestselling author of leadership staples like Linchpin and Tribes, talks about the essential practice of shipping creative work and inventing the future—even if you aren’t conventionally creative and there are no guarantees the idea will work. 1:34:51 Casey Graham—Stories That Scale The Rundown: Customer service professional and co-founder of Gravy, Casey Graham, gives us the inside scoop on what really makes customers stick around: doing unscalable things. No, seriously. He deep dives into how getting personal (and going above and beyond) for just one paying customer can help you reach—and keep—thousands more.   1:46:32 David Salyers—Chick-fil-A’s Competitive Advantage The Rundown: Chick-fil-A’s success isn’t just a result of their delicious food. David Salyers, creator of Spark and a former vice president of marketing at Chick-fil-A, reveals the company’s competitive advantage: their culture. From hiring to team building to finding a mentor, David Salyers gives us a behind-the-scenes look at the leadership principles that guide Chick-fil-A and made it a multibillion-dollar company that truly puts people first.   entreleadership.com/podcast Listen to the full episodes: #356: How to Build Great Habits with James Clear #358: 5 Steps for No Fail Meetings with Michael Hyatt #363: Why Are You a Leader? with Patrick Lencioni #377: Leading Through Ambiguity with Jeni Britton Bauer #379: The Key to Lasting Success with Sam Walker #381: Debt Is Never the Answer with Dave Ramsey #384: The Toxicity of Ego with Jocko Willink #386: The Importance of Looking Upstream with Dan Heath #399: The Practice of Shipping Creative Work with Seth Godin #400: How to Deal With Anxiety with Dr. John Delony #403: Stories That Scale with Casey Graham #405: Chick-fil-A’s Competitive Advantage with David Salyers   EntreLeadership Reading Guide Schedule a call with Tim, the Producer   Want expert help with your business question? Call 844-944-1070 and leave a message or send an email to podcast@entreleadership.com. You could be featured on a future podcast episode!

From dropping out of college and living in her car to becoming an award-winning ice cream maker and entrepreneur. Jeni Britton Bauer founded Jeni’s Splendid Ice Creams in 2002 and has an inspiring story to share of perseverance and doing what it takes to live her dream.    Guest Website: jenis.comGuest Instagram: @jenisicecreamsGuest Instagram: @jenibrittonbauer...

You will learn about: The evolution of leadership Not getting it right the first time Pioneering a new kind of ice cream shop Do what you can now, but get better every day At a certain point, you can't grow by yourself How the founder-CEO relationship is like co-parenting Where does virtue come from? Building trust (and fixing it when the trust's not there Ice Cream dating advice   Show Notes: We don't often have guests — so, when we do, you can be sure they have some valuable insight to share. And Jeni Britton-Bauer has had an incredible evolution as an entrepreneur and leader since founding Jeni's Splendid Ice Creams in 2002. We learn about what went into her personal transformation, as well as the often-unspoken challenges that come with transitioning from being a creative entrepreneur to being the leader of a huge organization.   Connect with us on LinkedIn: Adrian on Instagram: @adrian.k Dan on LinkedIn: Dan Tocchini Chad on Instagram: @chad.l.brown   Resources: Grab your FREE change management ebook at change-imperative.com jenis.com Instagram: @jenibrittonbauer   Naked Leadership is a production of Crate Media

Happy holiday season! Back in May, one of the very first episodes to air on Baking Bread was this conversation with Jeni Britton Bauer of Jeni's Splendid Ice Creams. In light of the holidays (and giving myself grace as my semester ends), we're taking to the archives to share this sweet sweet conversation. Jeni poetically shows us how in one scoop, one pint of ice cream, it's a beautiful combination of so many people, places, flavors, and love. I often refer to this episode as a meditation with ice cream, as Jeni is able to show us how to show up and savor all of the unique moments that this favorite dessert can show us when we slow down to see it. Grab a pint of one of the new holiday flavors yourself, I just love em!, and slow down and join us for this conversation. In a season where we can use a little extra grace, and safe connection, this conversation may be a welcome warmth. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Ryan speaks with Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams, about finding a diet that works for you, the trials of running a growing business during the coronavirus pandemic, and, of course, how the Stoics would have felt about ice cream.Jeni Britton Bauer is the founder and chief creative officer of Jeni’s Splendid Ice Creams. Bauer dropped out of college to start selling ice cream after mixing her first special flavor, a blend of chocolate and cayenne pepper. Jeni’s Splendid Ice Creams are available in stores nationwide as well as at Scoop Shops in 12 states and the District of Columbia.This episode is brought to you by Amazon Alexa. Amazon Alexa is the perfect system to use to set up your house with Smart Home functionality—and with the new Amazon Smart Lighting Bundle, it’s easy to get started. Just connect your Amazon Echo Dot with your first Sengled color changing light bulb and you’re on your way. Visit Amazon.com/dailystoic to get 20% off the bundle.This episode is also brought to you by Warby Parker, the online vision care boutique that delivers glasses right to your front door. Warby Parker has an amazing selection of the most stylish frames for your glasses. And with their free Home Try-On program, you can try out five of your favorite frames for five days before you make a purchase, with no obligation. Whether you’re looking for stylish sunglasses or blue-blocker glasses for your computer, Warby Parker is the place to shop for your next pair of glasses. Try five pairs of glasses for free by visiting warbyparker.com/stoic.***If you enjoyed this week’s podcast, we’d love for you to leave a review on Apple Podcasts. It helps with our visibility, and the more people listen to the podcast, the more we can invest into it and make it even better.Sign up for the Daily Stoic email: http://DailyStoic.com/signupFollow @DailyStoic:Twitter: https://twitter.com/dailystoicInstagram: https://www.instagram.com/dailystoic/Facebook: http://facebook.com/dailystoicYouTube: https://www.youtube.com/dailystoicFollow Jeni Britton Bauer:Twitter: https://twitter.com/jenisplendidInstagram: https://www.instagram.com/jenibrittonbauer

For the month of October we're focused on the theme of Grit, something our industry (and many others) needs more than ever to reinvent and recover from this year. We first speak with Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams, and dig into moments through her career that are particularly inspiring, including a serious listeria scare back in 2015. Jeni shares with Will Guidara how she navigated uncertain and challenging times and the lessons she learned from them. The Welcome Conference is going digital and we're hosting a range of content for free over the course of the next few months. Register for free at virtual.welcomeconference.org.

Have you ever wondered how the science of cooking works? After falling in love with cooking as a grad student, Nik Sharma discovered a lifelong passion for using science to better understand food and to better understand science. Today he uses his dual expertise in science and cooking to teach home cooks how to up their game via his writing on Serious Eats and via his blog, A Brown Table. He's also the author of a truly stunning and informative cookbook called Season: Big Flavors, Beautiful Food. In this charming and informative conversation we cover: How Nik went from a life in academia to writing a food blog and publishing cookbooks How you can apply scientific principles to become a better cook How to properly clean and sanitize your kitchenWhat spices, ingredients, and cookbooks Nik recommends having in your kitchenHow Nik wants his work to be reflective of, but not defined by his experience as a gay Indian immigrantWhether you're looking for ways to become a better home cook or want to dive headlong into the weeds of food science, this episode has something to teach you. Episode Show Notes:Learn more about Nik by visiting his website, reading his blog, buying his books, and checking out his Instagram page. Nik is an expert on spices. His favorite spices to have around the kitchen are Garam masala, Za'atar, Baharat, Shichimi Togarashi, Urfa biber, Aleppo Pepper, Marash Pepper, and Smoked Salt. Nik recommends steeping dried chili flakes in vinegar to infuse their flavor into the vinegar. This could form the flavorful base of a hot sauce! Here's a Harissa recipe Reilly highly recommends. Check out Nik's blog post all about the chemistry of vegetable stock. Nik's advice on sanitizing your kitchen during COVID-19 is a must-read. Nik's top cookbook recommendations are How to Eat by Nigella Lawson, Jenis Splendid Ice Creams at Home by Jeni Britton Bauer, Gluten-Free Flavor Flours by Alice Medrich, and The Food Lab by J Kenji Lopez-Alt. Nik has been loving watching the Miss Marple TV series and the Father Brown detective series to unwind from work. Nik admires the Irish food writer Diana Henry.

Jeni Britton Bauer eats ice cream every single day. While that's become a quarantine habit for a lot of us, it's actually a key component of Jeni's job. That’s because she’s the founder and chief creative officer of Jeni’s Splendid Ice Creams, an artisanal ice cream company she started after dropping out of Ohio State. Jeni joined us this week to tell us why dropping out was the best thing she ever did. And how her hustle in the early days helped her create an ice cream empire.  In this episode, Jeni shares why she knew she would be an entrepreneur when she was a kid (4:32), how her experiences starting out taught her how to run a business (11:27), and what it’s like to navigate a team through crisis (24:38).  Stay tuned at the end for a spotlight on Sea Star Beachwear, a company making neoprene shoes and accessories so you can get your feet wet. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode, Ray talks about his go to ice cream, Jeni's Splendid Ice Creams. Ray touches on Jeni Britton Bauer's career, her first ice cream company, where the company is now, and lists out some of his favorite flavors that he's had during the pandemic. For more on chef Jeni Britton Bauer and Jeni's Splendid Ice Creams, visit spoonmob.com/jenibrittonbauer. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Jeni Britton Bauer is a modern-day Willy Wonka. She’s the founder and chief creative officer of Jeni’s Splendid Ice Creams, a multi-channel retailer with dozens of company-owned scoop shops across the country, a robust eCommerce presence, and distribution in top groceries across the country. As her title implies, she views running a business as an act of constant creating — and her life experiences primed her for creation. Entrepreneurship is building your own world, and Jeni’s job is creating that world. Through following the things that interested and excited her, Jeni was able to create a world of magic for herself that she gets to share with the world. Through trials, her values were tested and proven strong. She shares the story of her early life, how she was instilled with a sense of creativity and curiosity, and how that served her in starting Jeni’s Splendid Ice Creams. What Brett asks: [03:04] What was your early childhood like? [07:52] Did you always see yourself as being creative? [09:10] Where did your belief system come from? [13:31] How did your experience feeling like school wasn’t for you shape you? [17:44] What was happening in your life that was falling apart and how did that influence you? [21:02] How were your parent’s expectations of being parents affect you? [28:51] Tell me about going to Ohio State and continuing to realize school is not for you? [36:32] Tell us how you connected the dots between things you were passionate about? [39:35] What was it like to be pioneering in a space that hasn’t had much innovation? [52:01] What was it like going through struggles and crisis? [56:03] Do you feel like we’re prepared for crisis when we keep seeing new things? [01:00:40] What is your role in the company as the Chief Creative Officer? [01:06:12] How did your family story round out? To learn more about intentional living, and for the complete show notes, visit: gravityproject.com (https://gravityproject.com/) Resources: jenis.com (https://jenis.com) Instagram: instagram.com/jenisicecreams (https://www.instagram.com/jenisicecreams/) Facebook: facebook.com/jenisicecreams (http://www.facebook.com/jenisicecreams) Twitter: twitter.com/jenisicecreams (http://www.twitter.com/jenisicecreams) Gravity is a production of (http://crate.media)

If the COVID-19 global pandemic has taught us anything, it’s that navigating uncertainty and so many unknowns can be extremely challenging. And for some leaders like Jeni Britton Bauer, founder of Jeni’s Splendid Ice Cream, it’s not the first time they’ve had to do it. In 2015, a potential listeria outbreak threatened to shut down her business—permanently. But through quick action and creative problem solving, Jeni’s came back stronger than ever and now has over 40 scoop shops and retail distribution across the country. Tune in as Jeni talks about how to find your way forward in a crisis and why that starts and ends with rock-solid communication.   entreleadership.com/podcast Jeni's Splendid Ice Cream website Sunshine Ice Cream flavor Jeni's Splendid Ice Cream delivery How to Lead in a Crisis - Free Training Review this episode for a chance to win a $25 Amazon gift card   Want expert help with your business question? Call 844-944-1070 and leave a message or send an email to podcast@entreleadership.com. You could be featured on a future podcast episode!

In the inaugural episode of Betting On Yourself the founder and Chief Creative Officer of Jeni’s Splendid Ice Creams, Jeni Britton Bauer, joined Michael to speak about the story of her success, the definition of "betting on yourself," and the early life struggles that motivated her. “No one else makes ice cream like Jeni Britton Bauer.” – Food & Wine Magazine The James Beard award-winning ice cream maker and entrepreneur is a pioneer of the widely copied, ingredient-driven, artisan ice cream movement. Listen to her origin story here.If you're a fan of the show don’t forget to Subscribe to see new episodes, and Rate or Review us wherever you tune in!In this episode Michael and Jeni talked about:The pivotal moments that defined Jeni's career pathHow struggle, resistance, and resilience prepare you to be an entrepreneur On finding your role models and always moving forwardAnd the mindset you need to achieve success in the face of adversityTo ask a question, read the transcript, or learn more, visit MichaelRedd.com.Resources:Jeni’s Splendid Ice CreamsJeni Britton Bauer on InstagramMichaelRedd.comMichael Redd on Instagram

In today's episode, we have the pleasure of sharing a pint of ice cream with Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams! This episode is just like a chat with a good friend: it covers so many topics, and leaves you with a full heart. So grab your pint, and join Jeni and I as we explore what it's like to be an entrepreneur, what it means to live into our strengths, and the incredible ways ice cream can connect us to the things that matter most.

Join host Michael Redd for his latest venture, Betting On Yourself, a podcast that shares firsthand stories from successful entrepreneurs, athletes, and other top performers who rose to the top, took success into their own hands, and bet on themselves.Michael is a world-class investor and former NBA All-Star and Olympic Champion who played 12 seasons of professional basketball, most notably with the Milwaukee Bucks. He’s been building, developing, and investing in tech-focused startups since he retired from the NBA in 2013.In the inaugural season of the show, Michael interviews like-minded entrepreneurs and high achievers from all walks of life – including NBA All-Star and Hall of Famer Ray Allen, Jeni Britton Bauer (founder of Jeni's Splendid Ice Creams), Mike Conley Jr. (from the Utah Jazz), and Jason Ross (founder of JackThreads) – who share their journeys, hardships, and achievements.To ask a question or learn more about the host, visit MichaelRedd.com.Don’t forget to Subscribe to the show, and Rate or Review us wherever you tune in!

Jeni Britton Bauer, an American ice cream maker, is an artisan ice cream pioneer. Jeni introduced a modern, ingredient-driven, innovative style of ice cream that's now widely copied across the world but never duplicated. Her cookbook "Jeni's Splendid Ice Creams at Home" is a New York Times and WSJ bestseller. Jeni is the beating heart of the company and Chief Creative Officer, recognised by Fast Company as one of the most creative people in the business.   When people ask Jeni what she does, how does she like to reply? The scale of Jeni's Splendid Ice Cream Jeni has never had a personality that put limits on herself. Where does that come from? Why has Jeni always been unmanageable? How would Jeni manage Jeni? Jeni knew she was going to change ice cream in America and never told anyone. Was that important? Ice cream for Jeni is about a scent. How does that play out? What flavour or scent is reminiscent of Jeni's childhood? What fragrance is her grandmother, her granddad, love, her wedding day? Jeni thinks like a scientist. Is that a sort of identity Jeni embodies? Jeni has done or tried a load of things. Is Jeni a believer in being a generalist or a specialist? Jeni uses the term ice cream Jedi. What or who is an ice cream Jedi? Jeni's Splendid Ice Creams battled listeria. Jeni's creative mindset to the crisis. In a crisis, you can't see the colour or taste flavour. What did the team go through? What was the best thing her husband Charlie did during the crisis? What's it means to earn your teammates? Jeni is not one of those 'be in the moment' people. Jeni is either in the future vision or in the past? What's in the past? What part of the ice cream puzzle is she still challenged by? It's not just about innovating great new flavour combo's, it's also as much about the supplier. What flavour associates to the history of Jeni? Jeni's grandmother was an art teacher. What great lesson did her aunt teach her?   LINKS   Jeni's Splendid Ice Creams https://jenis.com   Top 10 Cowbell songs of all time https://ultimateclassicrock.com/cowbell-songs/   The Mojo Radio Show website themojoradioshow.com   The Mojo Radio Show on Facebook https://www.facebook.com/TheMojoRadioShowPodcast/   The Mojo Radio Show on Twitter https://twitter.com/tmrspod   The Mojo Radio Show copyright Gary Bertwistle & Darren Robertson   Products or companies we discuss are not paid endorsements. They are not sponsored by, nor do we have any professional or affiliate relationship of any kind with any of the companies or products highlighted in the show.... sadly! It's just stuff we like, think is cool and maybe of interest to you our listeners.   “Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside in a cloud of smoke, thoroughly used up, totally worn out, and loudly proclaiming "Wow! What a Ride!”. Hunter S Thompson.  See acast.com/privacy for privacy and opt-out information.

Each week, Guy will be hosting brief online conversations with founders and members of the How I Built This community about how they're navigating these uncertain times. This past Friday, Guy spoke with Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams. Jeni's company battled a Listeria outbreak in 2015 that almost broke her business, but she bounced back stronger than ever and is confident her company will survive this crisis, too.

Our eighth episode from the 2019 How I Built This Summit features Jeni Britton Bauer, the founder of Jeni's Splendid Ice Creams. In this live conversation with Guy, Jeni talks about maintaining authenticity while growing her company, and how Columbus, Ohio played a key role in her company's success. We'll be releasing a few more episodes from the Summit, so keep checking your podcast feed.

The Learning Leader Show with Ryan Hawk Text LEARNERS to 44222 For full show notes go to www.LearningLeader.com Episode #353: Jeni Britton Bauer - How To Create A 'Craveable' Reason To Return Jeni Britton Bauer is an American ice cream maker and entrepreneur. Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni’s Splendid Ice Creams in 2002. Her first cookbook, Jeni’s Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and won a coveted James Beard Award in 2012. Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as "one of the most creative companies in the world." Notes: Leaders who sustain excellence = "The main thing is you show up every day.  You show up and lead by example. You have to be IN IT daily." That develops trusts.  Trusts leads to it the rest... Jeni is a subject matter expert on the topics that matter to her: ice cream, leadership, curiosity, creativity... "It’s not a genius idea then lots of funding, then success.  It’s really more subtle than that. Blazing a slow path through a tangled jungle, learning as you go over many years.  It takes time." "I find my discipline when I find my passion.  And that passion starts with curiosity. And finding the place of what I want to do is needed in the world." How to know what your passion is? "There's a cross road of what you want to explore and what other people want." -- "That's entrepreneurial thinking.  It's about community and creativity." "We don't know what's possible... You've got to be out exploring and be open to new ideas." Create time for yourself and your team to follow your curiosity... Entrepreneurship is about a 2 way communication with customers.  One pint of ice cream tested positive for listeria but there was never an outbreak. -- They recalled 6 months worth of ice cream, destroying 535,000 pounds (or 265 tons) of ice cream, costing the company more than $2.5 million!  It almost put them out of business. “You want to say you've got talent, hustle, and guts. You want to tell that to the world, but you don't really know until you prove it." "If we create a community, everything falls into place.  Put your values front and center and merge with the community.  When the community sees your business as vital, they will help you when times are tough." “There’s nothing more important whether in the financial industry or ice cream, than trust.” "Create a craveable reason to return" - Why would a customer come back to you? Why would someone follow you? What are you doing as a leader that makes someone want to follow you?

Pat and Posh are back with an all-new segment of After Hours, the first of 2020!During a previous episode of After Hours recorded in February 2019, Pat and Posh [jokingly] predicted that Jeff Bezos would buy the Amazon Rainforest in order to fight climate change. This week, Bezos announced he would be pledging $10 billion by establishing the Bezos Earth Fund to support initiatives aimed at fighting climate change. Speak things into existence, folks!This segment also includes a recap of the last several episodes, what’s going on with SoftBank companies, and much more. Tune in and enjoy the show!SUBSCRIBE TO TFH NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

In this episode, I sit down with ice cream maven Jeni Britton Bauer to hear about how it all began. As a longtime fan of Jeni's Ice Cream, I enjoyed hearing about her initial ice cream epiphany and her early days of mixing essential oils into ice cream (making her the hit of every dinner party). Inspiration is her lifeblood! We discuss how building a company means building community, why it's important to build trust with your team and your suppliers, why anyone with an idea and a little support from friends should just get on out there and learn by doing.

Jeni Britton Bauer joins Pat and Posh to share her inspiring story of resilience and relentlessness as she built Jeni’s Splendid Ice Creams, a household name across the country.After discovering her deep connection with scent at a young age, Jeni set out to make a difference in the world through the power of ice cream. As she grew her business and expanded into new territories, she was overcome with several difficult challenges including a listeria-related recall in 2015 that almost crumbled her life’s work.Since then, Jeni’s is bigger than ever, in over 40 “Scoop Shop” locations and 1,500+ groceries and markets nationwide.SUBSCRIBE TO TFH NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

Radio Cherry Bombe stopped in Columbus, Ohio, last year as part of its Food For Thought tour for a live episode at the headquarters of Jeni’s Splendid Ice Creams.Paula Haines of Freedom a la Cart, Chef Cara Mangini of Little Eater, and Faith Durand of The Kitchn each spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring Chef Catie Randazzo of Preston's and Ambrose & Eve, Badisha Nag of Create Your Curry, Ms. Ena of Ena's Caribbean Kitchen, Jeni Britton Bauer of Jeni’s Splendid Ice Creams, and Radio Cherry Bombe host Kerry Diamond.Thank you to Kerrygold for supporting our tour.

Learn more about Jeni'sSupport the show and get on monthly brand advisory calls with Fabian____Full Transcript:F Geyrhalter:                 Welcome to the show Jeni. It is a tremendous pleasure and honor to have you on Hitting The Mark.Jeni B Bauer:                 I'm so excited to be here with you.F Geyrhalter:                 Well, thank you so much for taking the time in this pre holiday frenzy. We talked about it a little, bit before we got on air, but this now marks officially our holiday podcast episode. Ice cream in winter is a thing now at least based on your gorgeous holiday catalog, which I reviewed on Instagram, you even have a gift concierge team to help pick out the flavors. Can you take any credit for the year round ice cream trends since you were cited as being the pioneer of the artisan ice cream movement?Jeni B Bauer:                 I don't know, I'm from the Midwest and so we eat ice cream year round here. That's something I grew up doing. Of course we eat more ice cream in summer but we definitely eat ice cream all year round here. I grew up doing that and then when I started my business I knew that, the business goes down as soon as it gets cold out. We needed to work harder to bring people in and I was able to make many flavors each month, each week. That would be flavors that you only wanted to eat during the holidays or during January or February. Then by March we're back up in and going crazy. We really, really engage our customers for the holidays and make flavors that you just really craved during that time. Then move on into deep winter, which you really have to fight for every sale. But it's a lot of fun, we do these big bakeshop flavors where you make handmade marshmallows and sauces and all sorts of things that go in the ice creams. I think that, that's what brings people out and it gets us through the winter and then all of a sudden everybody wants strawberry again. As soon as the first warm day hits. Of course, we're still two months away from actually having a fresh strawberries available in the gardens and farms. But it's just a funny way to plan the year I guess, but we do lot of holiday gifting as well. Right now, UPS or I guess it's FedEx has a truck sitting and they'll probably fill up two trucks today from our loading docks taking gift packages and beautiful boxes of ice cream all over the country. That's a big part of what we do as well, it's this whole storytelling through ice cream, which makes just such a beautiful gift. And so we've got this beautiful box where you UN-box it and that's where the catalog comes in. It's been really fun and we've been doing this since 2004 shipping ice cream across the country.F Geyrhalter:                 That is really amazing and it's a culinary experience. It's like a year round culinary experience, why would it want to stop at a certain point. I'm actually interested in how you got into ice cream because it's very different. You were fascinated with fragrances and you'll realize that ice cream is scientifically and mathematically prone to be the perfect carrier of scent. Can you tell us a little, bit about that epiphany and what some, of the first flavors were that you created after you had that realization?Jeni B Bauer:                 I was studying art, my grandmother's an art teacher and I grew up in the art classroom. I went to art school and I was studying mostly illustration and painting and a little, bit of sculpting and other things. Then a lot of art history trying to figure out what I was going to do with my life and I began to really lock into my sense of smell. I realized that I have a very developed sense of smell, I grew up going to the forest throughout the entire year. I think there's something about that with my grandmother who was an artist and when you spend a lot of time in the forest, there's just so many sense that surround you all the time. You could put me in the forest to this day, deciduous forests and I can close my eyes and tell you what the season is probably just by the scent. It's very connected to my sense of smell and I knew it and I was thinking about what I could do with that from an art perspective. I happened to also be working in a French pastry shop and the owners were French, it was a family and they were wonderful. I was absolutely in love with them and all, of the friends people from Ohio state university. It was right down the street from Ohio state university, which is a massive, massive city of a university. A lot of the French people who were studying there would come in and it was a wonderful active environment where I could learn a lot. I was, I'm making pastries there, learning from the chefs that were in the kitchen, they were all from France. Almost everyone in the entire restaurant, except me and maybe one other person were French speaking, but I was learning about pastries and what goes into that. I actually happened to meet a French student who worked in the chemistry department at Ohio state who would bring me a little scents knowing that I was into this. Things that go on in your life, and I was trying to figure out what I was going to do with scent through art. But I was also doing pastry and I was thinking like, is pastry my future? Should I quit art and go into pastry because I loved it so much. I love flavor and I love scent, even pastry is a lot about scent. All food is about stent, you only taste it's five things on your tongue, sweet, sour, bitter, salty and savory then everything else is a scent. But I quickly realized that ice cream would be a fun carrier of scent. I took a store, bought ice cream, and I mushed rose petal. I had a really expensive Bulgarian Rose petal essential oil and that one, it was like, I don't know, it's $400 an ounce. I probably had $25 worth, it was like several drops and I put one drop in a pint of ice cream and it was absolutely gorgeous. That was when I realized that, Oh my goodness, because I had done pastry and I knew something about butterfat. I knew that butter melted below body temperature and that it was known to absorb flavor and scent and I knew that from my grandmother. She would say, don't put the onion next to the butter or if you're in certain regions in France, you might actually put the truffle next to the butter. Because it will absorb the scent coming off of whatever it's around and that's what the fat and cream is. I knew this because I was doing it and I knew that... Once I realized that, I licked the ice cream that had this beautiful rose in it. I knew all of these things that came together, all these sparks were flying at that exact moment, which was, wow, all ice cream is about scent. It's the perfect carrier of scent, it's almost like edible scent. I wasn't into fake fragrances or whatever, I think it's a fun world to be in, but it was really more into real scent and things that, I was collecting. Were all from flowers and from herbs and things like that and mosses and all of that. Anyway, I realized in that moment that first of all, even cheap ice cream, even a synthetic vanilla you could think of it as an edible perfume. But what are we missing in American ice cream that I can add to it? I knew that, this was going to be my entire future, that I was going to be exploring ice cream foods. I literally had that epiphany and this was in 1995 so I really had this whole thing. By 1996 I had a little shop in an indoor public market here in the middle of Columbus, which is in the middle of Ohio. Working with farms from the surrounding countryside and using the ingredients, they were bringing me to steep in the cream and infuse scent that way and there you go.F Geyrhalter:                 That's fascinating. I'm sure your opinion about truffle oil, I would be interested in, most probably not a purveyor. Moving on, I met you at NPR's How I Built This Summit with Guy Raz, which was amazing this year. I was a mentor, you were interviewed by Guy onstage, I believe it was the second time you get interviewed by him. You talked about how people said it was impossible to ship ice cream and you talked about this at the beginning of this episode and you proved them wrong by actually creating containers that were defying the odds. Can you tell us a little, bit about that time and why did you feel like you need to invent it. Was it just you needed your ice cream to travel across the country and it was the only way to scale?Jeni B Bauer:                 Well, it was a combination and I think there were people who had figured out how to ship ice cream, but they were doing it in a very, very expensive way. It was overnighting only and one of the things that we did was make it much more accessible so we could do a two night or two day, using a lot of ground. That enabled us to use ground shipping instead of air shipping, which reduced the price of shipping by a lot, that made it more accessible to more people. Also in Columbus we are within a day's drive of about 60% of the population of North America, I think is the official... We really can use a lot of ground shipping from here, which was really great. Then we started our website in 2004, started shipping on there. We got a few high-profile customers that led to some national press, which was really cool. At one time, just being young and not really knowing what I was doing. At one point I called Florence Fabricant, at the New York times and I was like, "Hey, I just wanted to know." She's the one that writes about new products, but I just didn't know and I called her because I was like, we're doing this really beautiful ice cream is in Ohio. I just thought it'd be something you would like. Because I always wanted to live up to the standards of the beautiful pastry shops and chefs that I'd seen around the world. Certainly in New York. She goes, "Oh, can I get it in New York city? I was like, no, not yet. She was like, well, why don't you call me when I can? She was polite, but yeah, I don't write about just stuff like that. I write for the New York times. I realized that was a stupid call, but what it did was I was like, I need to make sure that people can get our ice creams across the country in order to get national attention and it worked. Immediately we started getting, we were on the food network, I think we're on the food network five or six times in a period of four years.F Geyrhalter:                 Unbelievable.Jeni B Bauer:                 Of course the New York times and basically every other food magazine out there. Quickly, what happens is that once we start to get big pieces, then you start to see other ice cream shops pop up in this model across the country and even around the world. Then it starts to pick up as a trend, which is pretty exciting to watch.F Geyrhalter:                 Absolutely and taking the responsibility or being a part of this next phase, this next culinary phase is beautiful. It's absolutely beautiful. During the summit with Guy Raz. When you were on stage, you also said and I paraphrase you here, "Make one person really happy and then move on to the next. It takes time to create a meaningful community that feels the right way." When then how did you know that that your brand, and maybe it was still Scream or maybe it was already Jeni's, but when did you know that it was actually creating a meaningful community around it?Jeni B Bauer:                 When did I know that? Well, I know that when I had my first company, which is called scream from 1996 to 2000 then I closed that. I had made a lot of mistakes but also I started to understand ice cream a little, bit by the end of that. I had a lot of positives but when I opened Jeni's, I had solved a few mistakes and or some of the things that I thought didn't work. At that point we had such a long line and I thought, I'm going to keep this going however I can, then it was just like it goes back to that one person at a time. Being a communicator, making sure that when I go through the trouble of making this ice cream with these strawberries, that the person who's about to eat it gets just enough of that story. That it slows them down to remember that moment a little bit deeper and to experience it a little deeper. I just remember just thinking, I'm going to keep this going and, it really does feel almost like it is a chain after that. Really is about one person at a time and it is about your team and every interaction and listening a lot and all of that. I think that it was more for me, a determination, and I will say that... I think you probably know this just as well as anybody else, but it wasn't because we had a beautiful visual identity. It wasn't because we had gorgeous light fixtures or tables or we had these incredible uniforms. We weren't communicating through that, we were communicating through ourselves, our facial expressions and our ice cream. Our actual product and our own reputations, which I think is true today. Even though now we have much more beautiful visual identity and experiences because we've gotten better at that. We, do all of that in house as well. But back then we couldn't afford any of that, it was really just me in the market with a couple of high school kids really trying to do a good job. I feel like that's still what we do and now we're 1800 people in this company. I really do think that's the brand, that's what it is. Everything else we do, any visual representation of that is a representation of that and that's what it goes back to.F Geyrhalter:                 Absolutely. It's funny you actually started your store in Venice beach, one of the many locations in Venice Beach on Rose Avenue, which is exactly where I started my first company in 2001 as well. What's really interesting is what you just said. I drove by a store in Venice beach a couple of years ago and it was one of those hip surfboard stores and they had a burglary overnight. They had a big sign over the window that got broken into and it said you can't steal our vibe and I think it's so cool. You can't steal out vibe. That's exactly what it is, right? People can try to emulate you to be like you, to create these similar ice cream. A similar experience with the lighting, with the design, but it's really about that soul. It's really about that vibe that Jeni's has and you create it over years and that's one step at a time.Jeni B Bauer:                 It's so many tiny things that nobody will blink into every one of them or notice everyone one them, but they all add up and you feel a certain way when you're in our world. Sometimes I think about the difference between entrepreneurship and business and they're very different things. Every entrepreneur I've ever met has been motivated much more by community and by their own creativity and imagination. Any money that they get, they use to further that, that's what it's about. Whereas, business is really motivated by money, that's your scorecard and business is a complex structure of teachable disciplines. We can all learn them and we can also build a team with people who really get all that stuff. But entrepreneurship is really different, it's far more about, I guess all of this feeling and emotion which is much more in that branding world or whatever. I think that sometimes even when you get people who... Once you've become very successful, other people want in on that and a lot of times they can look at it from the outside and say, "Okay, this is what's happening, they're dropping flavors this often they're creating flavors that do this and that gets media attention. But they also have classic flavors for other people." You can put it all out linearly and I can't tell you how many copycats I've seen over many years.F Geyrhalter:                 Congrats.Jeni B Bauer:                 But the graveyard is full of them because it is so much more work and it's so much more emotional and you really have to give everything to it to create something that people really do care about. In some business ideas you can do it more flatly. I just don't think that ice cream is that kind of a world. Ice cream is a very emotional, very personal thing to do. Much more than, casual food or casual dining or some of the other worlds of business. It really is about personality and every flavor is personal to someone and that's something that you can't just put out on a linear business plan. Be like, we're going to go open the Jeni's in Brooklyn or we're going to go open something like Jeni's in this place. Because it really is much, much more than... It's so fun that way too but-F Geyrhalter:                 Of course, exactly. That's why you do what you do. Talking about meaningful communities and creating more deeper meaning, you have been a Henry Crown Fellow. First congrats, that's a big achievement, tell us a bit about that experience and I'm curious as to how you see that personal growth effecting your brand's values and the daily actions.Jeni B Bauer:                 Well, we as a company have always been very connected with our community. First of all, we didn't have a lot of money to start up at all. We just started working with other people in the community and just getting out and being as genuine as we could in as many places as we possibly could. We've been very connected and I think that our story's always been about asking other people for help and then paying them back with helping them. That's this community spirited company that we've become and that's what the Henry Crown fellowship is all about. It's about community, spirited leadership but it was the one of the most impactful things, maybe the most impactful thing I've ever done in my life. We get under these like islands when we're entrepreneurs and it's actually a very lonely, you get used to being alone because your ideas are usually, other people think of them as really stupid then you figure out how to make it work. It's actually hard to get people to come on board, and you're just living out there all the time doing that. But the Henry Crown Fellowship finds a lot of people who are in that same place in their life. Usually it at that moment of change in a life or there's an impactful moment happening an inflection and they put all of us together and it's this mosaic of people from all different kinds of businesses, all different levels of success all over the country. I think they have 40 something points of diversity and then they put these 20 people together in a room and you spend four weeks together over two years and it's incredible. You learn about the history of how leadership works in the world, back to the ancient philosophers. You start to look forward and think about what your impact can be in the things that you need. It really makes you very aware of every decision that you're making. In addition to the fact that once you're a Henry Crown Fellow, you really do represent the Henry Crown Fellowship in your life. There's something really special about that too, you really do think a lot about every action that you make, even more than you did, I think before.F Geyrhalter:                 Subliminally it becomes part of everything Jeni's does, as a brand because it's your actions, right?Jeni B Bauer:                 I think it does. We want to live up to the expectations there, but also it's really beautiful. It's what we always wanted to do and maybe didn't know how in some ways there's certainly me personally and just having that. I think it really builds context and perspective about where we fit in the world and how change is made and how history moves very slowly. We all want things to happen right now, especially when we're entrepreneurs, but you have to just keep steady and never give up and there's a lot of that that goes on. We've been a B corporation for a long time, we know that business can be a very powerful force for good and even in early American business, the business leaders understood that. It's an important part about business, whether you're a B Corp or not, how you give back to the world that that supported you as you grew and as you became, who you become. Anyway, we've always known that we were a certified B Corp for that reason because we think it's important that we've actually put our money where our mouth is, where we actually can then say, but we're certified. We're not just saying we're making these. I would rather be a B Corp and just say well, we're doing our best and you can trust us because it's certified by this third party, then put another label on our pint. Even something like all natural or organic or non GMO and there's so many labels that make you... All of those are fine, but we just believe in much, much bigger picture I guess than that.F Geyrhalter:                 It's already the status quo. It's like, yes, of course your ice cream will be, all of these things, right. If you have to B Corp stamp on it already in a way says, "Yeah, of course we do this."Jeni B Bauer:                 Well, it's important to build your company as a community and people are the most important thing. That is the thing that's important, not organic, not non-GMO, not all the other things you can put on it, but did you pay that person fairly, whether they're local, regional, national or international? Where did you get it from, were there children picking those things. Those are the important things, that people are the most important thing that we can support, of course our land and our earth and children and all of that. Those things have always been more important to us, I would rather look somebody in the eye and make an agreement that we're going to continue to grow and get better together. Than to say, I need organic strawberries. I want Mike and his brother Steve growing our strawberries because we can continue to get better over time when we worked together.F Geyrhalter:                 Absolutely. You named your brand after, after your first shop in 96 was called Scream, you named the new brand Jeni's, yet at the same time, back then when you relaunched, you decided to separate your personality away from the brand a bit. Long gone were Jeni's pink hair and funky art student clothes and instead you started wearing a pharmacy like very white clinical outfits. From a branding perspective, this leaves me puzzled, why did you do this? How did this go, suddenly it's Jeni's and it's your brand.Jeni B Bauer:                 Well, first of all, I didn't want to call it Jeni's. I had a couple of other names, but because I had worked every day at the market, people didn't even remember that it was called Scream. They were just like, let's go see Jeni, let's go to the Jeni's. They all already called it that. As a Midwesterner, we don't usually put our names on things. It's just like, we're all very community oriented I think and were just very humble to a fault actually sometimes. But I knew that my friends were right that you can't add another, it couldn't be called Scream, but everybody called it Jeni's and I have a new name for it when I launched again. I did it, I called it Jeni's and I was really happy that I did, it really makes you focus in a different way when the company's named after you. I would make sure that every dish was washed every, that we never ran out of certain flavors that were very popular. You actually really do, when you put your name on it, you absolutely try to live up to that. It really makes a difference when it's your name, not just some made up thing, but the funny thing is when I was at Scream. I was a young woman, pink hair trying to break into the culinary world, trying to get a food critic to notice I'm trying. I was in a market that was of a culinary space and trying to get people to notice what I was doing. I think they just thought I was just goofy, so from a branding perspective, I think I was giving off that vibe to be honest. When I opened Jeni's, and this is that... If I was a customer, what would I want from my ice cream maker? I would want that person to be there and look like they're here to make the best ice cream in the entire world. I started wearing, a white shirt every single day, a white apron. I would want them to know that. It wasn't about the person, but it was about the ice cream and the product and the team and the customers. I just took all emphasis off of me and made it about... It's funny because even though I formed it-F Geyrhalter:                 I know exactly, at the same time you called it Jeni's.Jeni B Bauer:                 Maybe that's why it worked because it wasn't me just parading around with my pink hair and saying like I'm the artist, come see what I've got to do every day. But it was me saying I'm taking responsibility for your experience and that's all that matters to me here.F Geyrhalter:                 You basically signed it with Jeni's, right? Yeah, exactly. Are there ever time's, especially these days with social media. Are there ever times where you wish you would be a little, bit more removed from the brand because you are the brand as a person. Your name is the verbal and visual brand anchor and you are the representative of the brand. Are there ever moments where you just feel like it wouldn't hurt if I would be one step removed or do you actually fully embrace your true self transparently for the world to see?Jeni B Bauer:                 I do embrace it. I didn't for a really long time, only fairly recently. But I do because I feel that I represent the people that work here and the work that we do collectively as a community and that is something that's very important to me and I would never want to let them down. It's not that I could go out and just represent me or that my wishes or things that, I purposely created this community after we had the failure of Scream. I wanted Jeni's to be about people coming together more like a fellowship. We call it a fellowship a lot in the same way that the Lord of the Rings is a fellowship where you bring, the sword and somebody else brings the ax and everybody's bringing something awesome in and then together we become something greater than the sum of it's parts. For me, I feel like I'm just a part of that and I get to keep it going and I keep supporting it and trying to keep it healthy. Then I go out and represent that and also I still will know more about ice cream than anybody else in here. I'll hang out with our customers longer than anybody else will because I care so deeply about it. That never not working that entrepreneurs do, I definitely do that, but I do think that in that way a founder's role is a very specific role. I'm not the CEO of our company and that's important to us. I will say that like being a founder is the really specific role. You really do have to know more about your products and your customers than anybody else. That is more than enough for a more than full time job and that's what I do.F Geyrhalter:                 Absolutely. Let's talk about company culture for a minute because you hinted at it, it is important to you as to most other entrepreneurs who rely on the work of many others, to keep the engines going. You said and I don't know where you said it, it might've been on Instagram you said, "Our ambassadors become jedis of emotion, facial expressions and body language. They learn that flavor is everything, and by flavor I mean character, they learn what it means to put your name on it and other lessons about teamwork and community. I should know, I spent 10 years behind the counter daily. I use those lessons every day." How did you build your culture and what mechanisms do you have in place to keep it going? It is really, really difficult, I talk to people who have franchises and I talked to people who have 30 plus stores like you. How did you create it and how do you spread it in a way where it is very intrinsic but yet personal but yet you create this, linear brand experience.Jeni B Bauer:                 Well, I think now you don't have, there isn't a curtain behind the or between the back of the house and in front of the house anymore in a business or a brand. Or at least with what we're doing and other company founders and companies that I know are, are similar and that we actually are our brand. We are what you hope we are, we're not just pictures that we put out our ice creams we you put out we're the decisions that we make every single day as a team. I think people want to work on teams that are really transparent, that actually are what you hope they are when you're on the outside. I always say we can't tell every single story that happens here because it will be too many and it's just too much. It's overload. We tell our best stories externally, but the more you want to dig and go into it, the more your hopes are confirmed. When you are company like that and the word company is great because it means you're not alone, it means community. That's how we think here, people want to be a part of that, they want to bring their awesomeness into that. That is how you build your culture is by being open to what somebody else is bringing in and we don't everybody in the company to have a specific look to them or whatever. We want people of all ages and all different colors and all different genders and all of that stuff. That's our company, that's who we are. That becomes what people know about us and feel when they're in our space. That it really is about character and flavor, at every level. What's great when you're a company that lives up to your external voice internally, people want to be a part of that team, so you start attracting some, of the top talent in. We have definitely absolute top talent here in America and not because we pay better than everybody else, it's because people want to be a part of what we're doing. That's really wonderful and it's because... I would say that it's really hard and it's also not really that hard. It's not like you have to go through a training program, it's not like everybody carries around a mission statement. I don't think if you walked around where I'm sitting right now and there's 40 people sitting not too far from me, I don't think that if you asked... Every one of them would give you a slightly different idea of what we do in this company and it would all be right. It wouldn't be one practiced mission statement.F Geyrhalter:                 That's really great and I love the metaphor of flavor. How flavor is actually part of this company.Jeni B Bauer:                 It works so well.F Geyrhalter:                 It works so well.Jeni B Bauer:                 Even if you look up the word flavor in the dictionary, it says character, the essential character of something. When we think about our company, we really think about flavor a lot. That flavor is what surrounds you. It's who you are, what you do. It's your bookshelf, your record shelf, your travels, everything that makes up you and certainly how we work together as well.F Geyrhalter:                 When you said, about no curtain between back and front of the house, that's also true with no curtain between the founder and the brand and the customer and all of that. In April you endorsed Joe Biden in one of your Instagram posts. Actually, you're pretty much a Joe Biden fan, I would say.Jeni B Bauer:                 Joe loves ice cream and I do love Joe. I do Joe. Joe was going through a really hard time in 2015 I was having a tough time too. He became really truly a beacon for me. I have to say that I am for anyone who moves us out of this era that we're in and I will throw my support behind anybody. I don't know if it's a complete endorse. He got into the race and I just was giving my friend because at this point Joe is a friend of mine, a fist bump and saying, "Man, I'm going to be behind you. I'll be behind you as far as you go and let's get you the nomination." But, I would say there's other people that I'm also right behind. At the moment I'm wearing an Andrew Yang hat, the math hat, I have a hat from every one of the candidates.F Geyrhalter:                 Same for me.Jeni B Bauer:                 I like many people, I am for whoever will win and I'll put my support behind them. But of course, I love Biden because he loves ice cream so much, how can you not? He's an incredible human being of course and I've gotten to spend lots of time with him, I do know that for sure, that's important.F Geyrhalter:                 Last February, you had this amazing Instagram posts that read, "Hey FedEx team Jeni's loves you, but we're not playing around. Our customers are demanding action from us. Drop your support of the NRA, or we will be looking at other options." That's almost 100,000 shipments and by the way, now I'm sure it's much more than that and more projected this year. Do you feel obligated to utilize the power of your brand to create the change you seek? What would you say to those few that like your product but they don't share your political point of view?Jeni B Bauer:                 The answer to the first part is, yes, as a human being, not necessarily as a company. Although our company definitely stands for character and flavor and people and we will always fight for human rights and humanity first, that world no matter what the political ramifications are or whatever. That's just something that's built into our DNA and who we are. We don't pick candidates as a company ever, ever, ever, we do believe that you should be you and that you should be proud of that and whatever that is, you should rock it and be that. But I think also be open to other things, so as a person representing that world, I get to do that as well. My platform is my stuff, it's the Jeni Britton Bauer world. It's not the Jeni's world necessarily, they cross over. On my Instagram, of course the FedEx thing is a whole different thing. I was as a mother, so upset about what happened in Parkland, it was-F Geyrhalter:                 Absolutely.Jeni B Bauer:                 During that time.F Geyrhalter:                 It's not even political.Jeni B Bauer:                 It really isn't at that point. However, I learned a big lesson during that time. I learned, I guess how big my platform actually is and I've got to be careful and I know that because first, I don't want to alienate other people. I do like people who have different opinions than me, actually, I'm more curious about you if you're different than me than I am if you're the same. That's important, but I learned something with that. I haven't, I haven't done something quite so dramatic since then.F Geyrhalter:                 Picking in the past, that's totally not fair.Jeni B Bauer:                 Yeah, and it wasn't that long ago but, nevertheless I do think that we can have we can actually make more change, a slightly quietly than we can just by getting out and complaining it loudly. We have a potential to actually make big change and that's what we're focused on. That's what we're working on. I think it doesn't really help. I think that actually, that FedEx post did help ultimately they did drop their-F Geyrhalter:                 That's amazing.Jeni B Bauer:                 Probably it had little to do with us but nevertheless.F Geyrhalter:                 Who knows, right. I'm sure it's the voice of many that creates change for a company like that. Your tagline is Jeni's makes it better. I think just how we talked about flavor and how it has double meaning, that has double meaning too, Jeni's makes it better. On one hand, that's the product.Jeni B Bauer:                 So much meaning.F Geyrhalter:                 How it makes you feel, but it really encompasses most probably your brand's core values if you have written them down or not. It is who you are.Jeni B Bauer:                 It's you lose the game, we make it better, you win the game, we make it better and that's part of it. And it's all of our community of makers, growers and producers who are actually making product and making our ice creams. Actually, that's literally how we make it, but it's just really fun, we've had so much fun with that.F Geyrhalter:                 You created amazing ice cream, a beloved brand, but really you created a cult like following. What does branding mean to you, Jeni Britton Bauer?Jeni B Bauer:                 Oh my goodness. Well, I would just say it means it's the culture, it's how you make people feel, it's who you are. I always think of entrepreneurship is building your own world. Your brand is your world that you're creating. I'm in favor of the Willy Wonka school of entrepreneurship.F Geyrhalter:                 Of course, you are.Jeni B Bauer:                 Not, whenever, not business school entrepreneurship and I think your brand is your world. When people step into it, what are they experiencing? What does it look like when they look around? What are they feeling and that's what it is. That's been so much fun for us to create and we're still creating it.F Geyrhalter:                 And the fun shows. What is one word that can describe your brand? I like to call it your brand's DNA, if you would have to sum up all these parts, what is one word?Jeni B Bauer:                 I think if I was going to choose one, it would be belonging. When I started in ice cream I thought, can I make an ice cream shop where people like me and that was the artists of the world or the people who wanted to be artists. Or the alternative people or the whatever progressive thinkers wanted to go because, all the ice cream shops that I had seen were backward looking. They were all nostalgic it was a lot of grandparents and grandchildren. I was like, can I make an ice cream shop for everybody else and that was just all of my friends. A lot of us just didn't feel like we belonged in some of those other places and we really created a place that celebrates as we keep going back to flavor and people and character and curiosity and all of that. That sense of belonging, we want you to feel that when you're in our world, but that's what we're trying to create as a company of people too. Whether it's our makers, growers, producers, or other people who drive our ice cream around or the people who are doing artwork for us. We all belong together.F Geyrhalter:                 People feel that and looking through your Instagram and the stories that you tell of customers. They come back every month too. Yeah.Jeni B Bauer:                 Much bigger than ice cream and yet if the ice cream wasn't perfect, they wouldn't come back. It means with all these mostly if the ice cream was not good, all of that wouldn't matter, and yet, and if all of that was... You have to have all of it, it has to all be there. Not everything has to be perfect, but it has to all align in a certain magical way.F Geyrhalter:                 Absolutely. In the end it's still about ice cream and that begs me to ask a question that usually you like to ask others. Jeni if you were an ice cream flavor, what would it be?Jeni B Bauer:                 Oh my goodness.F Geyrhalter:                 I'm using your own tools here.Jeni B Bauer:                 Yes. If I was an ice cream flavor I would probably a caramel. We started making salty caramel a long time ago and I had heard about it in France, I'd heard of that in front in France there was burnt sugar and then there's salted caramel. I didn't have money to travel to France, so I thought they meant Swedish licorice, it was actually salty. I started making a caramel ice cream that was salty, a little extra salty but anyway, I would be that because caramel is one thing, I think it's caramelized. A lot of people use a flavoring because caramelization is, sugar burns at 385 degrees or whatever, and you've got to burn the sugar. It's very dangerous and it's a very precise process. But in the end when you're like licking it off of a cone, it's very simple. It's just buttery. It's beautiful, it's nostalgic, it takes you back to your grandmother's kitchen or whatever and it's just this really beautiful scientific process that makes it, and it's complex and yet also super simple and that's it.F Geyrhalter:                 You like it for the process too because you see behind the curtains as you actually indulge in it which is great.Jeni B Bauer:                 It's handwork. We can't make caramel by time or temperature or any of the other things you can do. You have to actually get good at what it smells like and what it looks like. And when you're the one that's caramelizing the sugar, it's really not about time or temperature, it's about just how does it look and smell. Every batch is slightly different of our salted caramel on all hand done.F Geyrhalter:                 It's beautiful. One piece of brand advice for founders as a takeaway, perhaps a four for one of the hundreds of thousands that have read your James Beard award, winning New York times bestseller, Jeni's Splendid Ice Creams at Home, and one to take a step at actually stepping into your footsteps and doing it professionally. Do you have any advice that you learned over your, 20 years of running, I don't know how many years is exact but about that. That and plus. I think it's to, to create a vision of what's possible of what you think, you can do. For me it was, to create this world around ice cream and there was no guarantee I was going to make it and there still isn't. But you get that vision in your head of what it looks like and then you can close your eyes and imagine it. Once you lock into that vision, then you can do one thing today to get you there. Then one more thing tomorrow to get you there and one more thing the next day. That's really what it has been for me. It's better if you don't start with a ton of money. If somebody had given me $10 million in 2004 I would have built a really big ice cream plant and that would have put me into major debt and I wouldn't have known what I was doing anyway. I had to learn all of these things the hard way and then you just get this vision and you just do one step a day and don't go too fast. It's just that one person at a time, one step a day, but be led by your vision and dream about that. I still to this day can sit for an hour or sit quietly and put myself into that vision, which I still have. Every year, I have a new add addition to that vision that I have of in the future. I think that's important to be a vision led person and have a good imagination. One that you really enjoy spending time, in I think where you can really quiet yourself and sit there and just dream and then build that slowly.F Geyrhalter:                 Absolutely love it. Listeners in the US which I believe is the only place where Jeni's is currently available who needed pint or three-Jeni B Bauer:                 The book is in Germany.F Geyrhalter:                 Oh the book is in Germany, the book is most probably global right at this point.Jeni B Bauer:                 Well, the book is in German and you can probably find the book globally, but it is actually, has been translated in German and it did really well. We've got like a new edition now and then I'm in China.F Geyrhalter:                 That's fantastic.Jeni B Bauer:                 Taking it places. Yep.F Geyrhalter:                 That is awesome. As far as picking up a pint or three or six or nine, which I believe is how you ship them, where can people go? The last question, which is part of this and in the same vein, what are your top three winter flavors for people to pick?Jeni B Bauer:                 Oh my goodness. Well, you go to Jeni.com, it's J-E-N-I-S.com.F Geyrhalter:                 That's the easy part.Jeni B Bauer:                 All, of the Whole Foods in America carry our ice creams, which is pretty great. And a bunch of other top grocers across the country. You can go to our website and find out what we call a pint finder and that'll direct you to somewhere near you. Probably the top winter flavors, we have a bunch coming out after the holidays too, which are going to be really fun. But right now I'm going all in on the Cognac and Gingerbread. It's a dark caramel cognac ice cream and this incredible black strap, molasses gingerbread that we make, it's just incredible. I also love white chocolate peppermint and it's funny, a lot of people love it but it does not sell after January. We can only sell it in December and then after that nobody wants it anymore. Really just such a great flavor and we do it as like a pink, we color it with beets. It's just like pink and white swirl with white chocolate and, it's just incredible, it's so good. Then we've been making sweet potato and toasted marshmallow forever and ever, we actually blow torch the marshmallows in our kitchen. It's a really... We make the marshmallows and then we blowtorch them and then we put them in like a handmade sweet potato ice cream, it's so incredible.F Geyrhalter:                 It sounds amazing.Jeni B Bauer:                 There's many more coming next year and we have a lot of non-dairy flavors as well and those are winning innovation awards and they're just gorgeous. They're selling as well as our other ice creams, even with dairy eaters, so if you ever see any of our non-dairy ones, just get them because you'll love them are actually my favorites right now. And that's, I'm a dairy person, so.F Geyrhalter:                 Yeah. Thank you Jeni for having been on the show. It was so much fun and we so appreciate your time and your insights. Thank you for not only what you're doing, but also how you're actually doing it. Last but not least happy holidays to you and your family.Jeni B Bauer:                 Well, thank you so much. It's been so much fun to be here and happy holidays back at you and all your listeners.F Geyrhalter:                 I appreciate it. Thank you.  What a great story – from college dropout who hated math to an innovation award-winning entrepreneur who is making more than just ice cream better.It is entrepreneurs like her that we can learn from how to craft true and meaningful brands and I am so grateful to have had Jeni on the show to round out this year.And I am grateful for all of you who joined in supporting the show.I want to thank the new Creative Brand Mentorship Circle members: Xian Hijas from the Philippines and Goce Petrov out of SwitzerlandThe new Entrepreneur Brand Mentorship Circle members Rushit Hila from Towson, Maryland and Nathan Thompson from Redondo Beach, CAAnd last but not least the first Golden Brand Circle member Ziad Aladdin from Köln, Germany and Devroni Liasoi Lumandan and Florian Phillippe out of L.A. for upgrading to the Golden Brand Circle.Head on over to patreon.com/hittingthemark to become a supporter and to join this awesome community of creators.The Hitting The Mark theme music was written and produced by Happiness Won.I wish all of you happy holidays. Don’t forget to sit down and re-think your brand based on the many insights from the founders who were on this show so you can craft a better brand for 2020 and beyond. I will see you next time – when we, once again, will be hitting the mark.

Top TakeawaysChallengers succeed by doing. Every challenger brand has their version of a Tour Guide. They're early adopters - advocates - who view “sharing” as a social badge. And the right brand experience can be a powerful vehicle for them to do so. Show Highlights[02:06] Jeni didn't play it safe[04:55] Jeni's early background as a terrible student[06:14] There was no one right way to do education[07:15] What if Jeni's started in a different location?[08:40] The challenges and advantages of starting in Columbus, OH[10:00] Jeni's big obstacle[12:22] The turning point[14:20] Coming out of a crisis even stronger - knowing your values[16:28] The choice to be a B-corp[18:46] Jeni's marketing secrets[21:55] Feeding the creative monster[24:00] Jeni's by the numbers[25:35] How to know where to grow[26:40] Teaching the next generation about entrepreneurship[28:12] Jeni's favorite Jeni's flavorResources:Door No 3 WebsiteConnect with Prentice on LinkedInJeni's WebsiteJeni's FacebookJeni's IntstagramJeni's Cookbooks: Jeni's Splendid Ice Cream DessertsJeni's Splendid Ice Creams At HomeThe Artisanal Kitchen: Perfect Homemade Ice Cream

Our guest this episode is the renowned founder and chief creative officer of Jeni’s Splendid Ice Cream, Jeni Britton Bauer. Jeni’s Splendid Ice Creams is an amazing story of a local founder growing from a single stall in the Columbus North Market —  where she personally mixed ice cream flavors by hand — to now a company with millions in revenue, 35 storefronts, and national grocery distribution. follow us: twitter.com/drivecapital -- sponsor: integritypowersearch.com

Jeni Britton Bauer is the founder and chief creative officer behind Jeni’s Splendid Ice Creams. She’s also an inspiring creative and an eclectic entrepreneur. How does ice cream become a social movement—and what type of leadership is needed when, inevitably, challenges arise? This interview was recorded at Jason Barger’s annual leadership event, Thermostat Cultures Live, in front of an audience of CEOs, HR execs, managers and anyone looking for inspiration. Visit https://jasonvbarger.com/podcast https://www.facebook.com/jasonvbarger/ https://twitter.com/JasonvBarger https://www.linkedin.com/in/jasonbarger/ https://www.youtube.com/user/OneLovePublishers https://www.instagram.com/jasonvbarger/

John Oates is the mustachioed half of Hall & Oates, the best selling musical duo in history. Maneater! I Can't Go For That! Rich Girl! These dudes were hit making machines. So host Rachel Belle started thinking about famous food duos: Ketchup & Mustard. Peanut Butter & Jelly. But the best selling culinary duo of all time has got to be Salt & Pepper. When did they get together? And why do we automatically sprinkle them both on our food without questioning their coupling? Learn the history of salt & pepper from Ken Albala, professor of food history at the University of Pacific. And like so many other Your Last Meal guests before him, ice cream is a part of John's last meal; specifically Jeni's Splendid Ice Creams. Rumor has it, owner Jeni Britton Bauer created the salted caramel ice cream flavor that pops up on boutique ice cream shop menus across the country. She tells Rachel how music influences every flavor they dream up. Hall & Oates are performing this Saturday, September 14th, 2019 at the Washington State Fair, get tickets! Oh, and make sure to follow Your Last Meal on Instagram!

In this weeks episode of the "Girl, Still Love You" podcast your co-hosts sit down with the renowned, James Beard award winning, Ice Cream Artist and Rockstar Female Entrepreneur, Jeni Britton Bauer. A candid and open conversation hits on motherhood, being a “Bold Mother Fucker,” what starting a business really looks like, hanging out with Nirvana, her frequent trips to Dairy Queen and her recent collaboration with Tyler the Creator. Grab a pint of Jeni’s Salted Caramel and settle in for a revealing portrait of this expansive and wildly fascinating woman: Jeni Britton Bauer. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/girlstillloveyou/support

Jeni Britton Bauer is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated. Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni’s Splendid Ice Creams in 2002

Clothing has a functional purpose, but it can also unlock our inner confidence. It can act as our armor. In this episode, we’re mixing it up. Three different takes on everyday pieces of armor - with Olympian Emma Coburn, Jeni Britton-Bauer of Jeni’s Splendid Ice Cream, and fashion-forward New Yorkers. 

Have you ever wanted to open a restaurant? Launch your own food brand? Or dive into the ever-changing world of food media? This week on Meat + Three, we’re inviting you into our recent live show, Aspiration To Action. With a rambunctious and informative perspective, we’ll lead you through tales of the good, the bad, and the transformative featuring food world innovators and HRN hosts Zahra Tangorra and Bretton Scott (Life’s A Banquet), Dana Cowin (Speaking Broadly), Eli and Max Sussman (The Line), and Alison Cayne (In The Sauce) in conversation with Jeni Britton Bauer. From social media woes, to career transitions...we explore all sides of the never ending hustle of the food business! This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

"If a horse is doing something contrary to what you want, likely it’s because you’re asking wrong,” explains Jackie Kecskes. Kecskes is the Equestrian Manager of The Resort at Paws Up in Greenough, Montana—she understands that honesty, patience, and flexibility are key to getting desired results. Using this powerful philosophy, Kecskes pioneered a program with adopted wild mustangs which she translates to working with people. Listen in to this episode of Speaking Broadly to hear how horses can make you a more effective listener, teacher and human. Don't miss a live podcast taping featuring Dana, as well as other HRN hosts and special guest Jeni Britton Bauer of Jeni's Ice Cream, at Haven's Kitchen on Monday, June 3rd. Get your tickets here. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!" Photo by Stuart Thurlkill Speaking Broadly is powered by Simplecast.

Ahoy summertime snack fiends! We have a room temp episode coming atcha this week with very special guests Lilian DeVane and Kelly Sullivan of the super fab FOH Podcast! Listen in as a gaggle of women talk about food you bring from home, and end up eating elsewhere. So make something weird with eggs and bring a sheet with blood stains to your nearest patch of grass, it’s Life’s a Banquet! Don't miss a live podcast taping featuring Zahra & Bretton, as well as other HRN hosts and special guest Jeni Britton Bauer of Jeni's Ice Cream, at Haven's Kitchen on Monday, June 3rd. Get your tickets here. Life's A Banquet is powered by Simplecast.

Amanda and Jeremiah explore ice cream with Jeni Britton Bauer of Jeni's Splendid Ice Creams. The three discuss everything from Jeni's beginnings to her favorite ice cream bases, dairy-free options, flavors, cones, tips and techniques. Jeni's website: https://jenis.com Jeni's books: https://jenis.com/cookbooks/ Epicurious tasting video: https://www.youtube.com/watch?v=lma9TNjj_O8 Connect with Jeni: Instagram: https://www.instagram.com/jenibrittonbauer/ Facebook: https://www.facebook.com/JenisIceCreams/ Twitter: https://twitter.com/Jenisplendid Connect with Amanda: Website: www.amandaefaber.com Instagram: www.instagram.com/amandaefaber/ Facebook: www.facebook.com/amandaefaber/ Twitter: twitter.com/amandaefaber Connect with Jeremiah: Website: www.jeremiahbakes.com Instagram: www.instagram.com/jeremiahbakes/ Facebook: www.facebook.com/jeremiahbakes/ Twitter: twitter.com/jeremiahbakes Follow Flour Hour: Facebook: www.facebook.com/FLOURHOURpod/ Twitter: twitter.com/FLOURHOURpod "Flour Hour Theme Song" composed by Jeremiah

Agatha Kluk is the co-Founder of Kluk Farber, a boutique law firm that represents entrepreneurs, companies, investors and creatives across a variety of industries including consumer products, tech, and hospitality. On this episode of In the Sauce, Agatha talks Ali through the legal stuff: contracts, fundraising, compliance, trademarks and more. Don't miss a live podcast taping featuring Ali (and her special guest Jeni Britton Bauer of Jeni's Ice Cream) and other HRN hosts at Haven's Kitchen on Monday, June 3rd. Get your tickets here. In The Sauce is powered by Simplecast.

Jessy Fofana is the founder of LaRue PR, a boutique PR agency that represents all the brands and entrepreneurs everyone aspires to be like. This episode is a little different - while Jessy doesn’t have a direct background in e-commerce she did build a cosmetics brand in the 90s which she successfully sold before going into PR full time and eventually starting her own agency. Brian and Jessy discuss the importance of PR for your business and how you can think about PR on a zero dollar budget. Jessy has a ton of great tips and tricks on how to get your brand exposure if you’re just starting out and some resources that are helpful for a company at any stage. To get inspired further check out some of Jessy’s favorite female founders and their brands on Instagram: Alli Webb of Drybar (@alliwebb & @thedrybar) Jeni Britton Bauer of Jeni’s Splendid Ice Cream (@jenibrittonbauer & @jenisicecreams) Jaclyn Johnson of Create and Cultivate (@jaclynrjohnson & @createcultivate) Jen Gotch of Ban.do (@jengotch & @shopbando) Justina Blakeney of The Jungalow & Justina Blakeney Home (@justinablakeney, @thejungalow, & @justinablakeneyhome) And check out prcouture.com and createcultivate.com for great articles and blog posts touching on everything from PR to social and marketing.

Welcome to the WorkParty minisodes. In this minisode we’re giving you a taste of some of the Create & Cultivate Chicago magic with Jeni Britton Bauer, Founder of Jeni’s Splendid Ice Creams. Whether you’re running the show or balancing your side hustles, stay tuned for the real-talk business advice you need. Be sure to follow the party on social @workparty and get the latest updates at workparty.com

Did you know July is National Ice Cream Month? With that in mind, we thought it was fitting to ask Jeni Britton Bauer, the founder of Jeni's Splendid Ice Creams, to discuss where to find best ice cream in the area, what she typically orders at other ice cream shops and why ice cream can be so tricky to make right. Jeni's Splendid Ice Creams has more than 30 stores across nine states, including 10 locations in central Ohio. With Jeni being a special guest, we started our podcast by doing a short interview with her before getting into our usual debate with our other panelists. This is "The Great Food Debate," where we discuss the best food, drinks and specialties found in central Ohio. And oh, my goodness, did we scream for ice cream on this one! This episode's panelists are: Jeni Britton Bauer, founder and chief brand officer of Jeni's Splendid Ice Creams Jim Fischer, Columbus Aliveassistant editor Julie Miller, founder of What Should We Do Today in Columbus? Lisa Proctor, ThisWeekCommunity News community editor Where can the best ice cream be found in central Ohio? Jeni's pick: Johnson's Real Ice Cream (locations in Bexley, Dublin and New Albany) and Graeter's (locations across five states) Jim's pick: Ollie's Fine Ice Cream (19 S. Franklin St., Delaware) Julie's pick: Dulce Vita Ice Cream Factory (two locations in Columbus) Lisa's pick: Graeter's Other restaurants and ice cream flavors mentioned in this episode: Little Eater (locations in Clintonville and the North Market) Brassica (locations in Bexley, Short North and Upper Arlington) Krema Nut Co. (1000 W. Goodale Blvd., Columbus) Hirsch Fruit Farm (two locations in Chillicothe) Hot fudge sundae at Johnson's Banana split with black-raspberry chip ice cream at Graeter's Oreo paleta from Dulce Vita Ice Cream Factory Diamonds Ice Cream (5461 Bethel Sawmill Center, Columbus) Buckeye Blitz at Graeter's Butter pecan ice cream at Johnsons Pickled mango ice cream at Jeni's Swenson's (locations in Akron, Cleveland and Canton) Mardi Gras Homemade Ice Cream (1947 Hard Road, Columbus) La Plaza Tapatia (4233 Shoppers Lane, Columbus) Cream & Sugar (2185 Sullivant Ave., Columbus) Hartzler Family Dairy Ice Cream Shop (5454 Cleveland Road, Wooster) Middle West Spirits (1230 Courtland Ave., Columbus) Dairy Queen (locations nationwide) McDonald's (locations nationwide) G.D. Ritzy's (coming back soon) Friendly's (no longer available in Ohio, but there are locations across more than 10 states along the east coast) Icedream cone at Chick-Fil-A (locations nationwide) United Dairy Farmers (locations nationwide) Third & Hollywood (1433 W. Third Ave., Grandview Heights) Cookie Dough Creamery (7227 N. High St., Worthington) The Little Ice Cream Shoppe (3229 Hilliard Rome Road, Hilliard) Kilwins (4549 Bridge Park Ave., Dublin, and other locations nationwide) Coppa Gelato (925 N. State St., Westerville) Handel's Homemade Ice Cream & Yogurt (locations across nine states) Did we miss any of your favorite ice cream shops? Have any suggestions on what we should talk about? Email us at online@thisweeknews.com or tweet us at @ThisWeekNews. New episodes are released every Friday. Subscribe to our podcast on iTunes, Google Play and Stitcher. After you subscribe, the latest episodes will be downloaded automatically to your phone or tablet so you can listen during your commute while working out or making dinner. This podcast was produced by Scott Hummel, ThisWeek assistant managing editor, digital.

In today’s world, getting a degree isn’t the only way to making your entrepreneurial dream a reality. Jennifer talks with Claire Coder, a 21-year-old college dropout and founder/CEO of the wildly successful Aunt Flow. Her company provides high-quality menstrual products to a variety of schools, businesses, and organizations, and donates thousands more to women in need across the country. So, where did it all start? Claire takes us back to her high school days and tells Jennifer about the beginning of her entrepreneurial journey: starting a promotional products company at the age of 16. Claire was destined for sales. After becoming a top seller on Etsy and having a blast running her modest company, she realized her passion lay in the entrepreneurial world. The ultimate question for a young mind: where are you going after high school? For Claire, that question has always meant college. But knowing academia wasn’t where she would thrive, Claire kept her eyes on the horizon for any new opportunity. Sometimes inspiration can come from those day-to-day experiences that throw a wrench in your gears. While attending a 54-hour entrepreneur hackathon weekend and realizing that the bathroom had no menstrual products whatsoever, Claire knew something could be done. And thus, Aunt Flow was born. Why is better access to menstrual products so important? Claire drops the facts: in the United States, menstrual products are not covered by food stamps or by the SNAP and WIC programs and as a consequence 16 million women living at or below the poverty line don’t have dependable access to tampons and pads. In a woman’s lifetime, she will spend an average of $3000 dollars on tampons and pads, many of them subpar and overpriced. After learning about how menstrual products are made with highly dangerous ingredients like chlorine bleaches, synthetic fabrics, and dyes, Claire was driven to create a sustainable and accessible alternative. Aunt Flow now manufactures 100% organic cotton tampons and pads, and sells them to businesses and companies, which they then provide to their students, guests and employees in their bathrooms and restrooms. Every new endeavor requires sacrifices and compromise. Claire describes the contentious choice to drop out of school to start Aunt Flow, and what the first months and years of her business were like. From product sourcing, to building a website, to learning how to become an adult, Claire built up her business over two years before finally launching sales. In 2016, where does a college dropout working 3 waitressing jobs get the kind of funding to start a company? The answer was, naturally: crowdfunding. Using her experience running crowdfunding campaigns at her marketing day job, Claire raised $25,000 to purchase Aunt Flow’s first product run. So where did the name Aunt Flow come from? Jennifer asks Claire about the origin story of the name and how she turned an old-fashioned euphemism into a winning brand identity. For ridiculous reasons, most people don’t like talking about menstruation, bu Claire is all about speaking frankly. Jennifer asks Claire about her outspoken nature and how that has played into her life’s journey so far. Claire talks about her work as a nude model for artists, and how that experience has helped her embrace both her body and her self going forward. Today, Aunt Flow currently serves over a hundred businesses and organizations but it's beginnings were more humble. Claire talks about Aunt Flow’s early individual subscription model and how it eventually enabled the business to transition into the B2B space. Claire also describes the values that she held onto from the very beginning, when the company still operated on the subscription model: for every Aunt Flow box purchased, one was donated to a person in need in the United States. Aunt Flow now serves some very large organizations and companies, from Fortune 500’s to major universities. Jennifer asks Claire about how she secured her biggest clients and how these large accounts enable Aunt Flow to donate tens of thousands of menstrual products a year. Last year, Aunt Flow donated 100,000 menstrual products. This year, Claire is shooting to donate half a million. As a young woman in the business world, asking for what you want, riding out the no, and learning when and how to ask again is the not-so-secret to success. Claire fills us in on her philosophy of business and how it has enabled her company to secure great clients, as well as high-profile media attention. When it comes to their brand, Claire is the charismatic face and voice of Aunt Flow. Claire discusses the decision to use her personal profile to push conversations about menstruation into the mainstream via CEO-focused media coverage. She also talks about the more challenging aspects of being a young business woman, and how sometimes both a combination of ageism and sexism can rear its head in both client and investor interactions. As a young entrepreneur, what advice does Claire have for other young change makers trying to make the world a better place? Here’s her 2-part breakdown: Just Google it! Use the power of the information age to your advantage and don't be afraid to research.  Make a Big Ask. If you can’t find the right answer or person for your problem, don’t be afraid to get straight to the point. Everyone has role models or trailblazers they look to for inspiration. Claire talks about the success of Jeni Britton Bauer of Jeni’s Splendid Ice Creams, as well as her advisors at Aunt Flow.  How does Claire feel about not finishing college? Despite some mild FOMO about dormitory experiences or collective school pride, Claire has no regrets. Would she recommend her path to others? Well, figuring out whether or not college is for you is a lot cheaper if you’re not in college.   Resources & Links: ClaireCoder.com Claire Coder LinkedIn Claire Coder Instagram Claire Coder Twitter GoAuntFlow.com Go Aunt Flow Facebook Go Aunt Flow Instagram Go Aunt Flow Twitter Jeni Britton Bauer | Jeni's Splendid Ice Creams   Are you struggling with developing your personal brand? You can now download Jennifer McClure's Personal Branding Worksheet to help you ask and answer the right questions so you're making the best impression.   Check out another trailblazing HR powerhouse! HR expert Laurie Ruettiman hosts a podcast called Let’s Fix Work where she speaks with a diverse array of people about how to change the way we think and work for the better.   Give us a hand getting the word out! Do you want to spend your personal and professional time making a lasting impact on others? Do you want to be the kind of leader people love? Subscribe today and we will bring you new ways to change the world every single week.

Jeni Britton Bauer and Jenna walk through the story of how Jeni's Splendid Ice Creams became one of America's most beloved ice cream brands; Beginning from the moment Jeni decided to be an ice cream maker at age nine to opening over 30 stores across the U.S.  We spend our time together diving into the key lessons Jeni's learned over the last two decades on what its really like to be a trailblazer, how to approach experience as your ultimate teacher and truth, and why we should strive to be better not the best.

Blakely and Boaz chat with Jeni Britton Bauer, the founder of Jeni's Splendid Ice Creams, about her favorite era of sandwiches.

Today's show features an extremely special guest!! JENI of JENI'S ICE CREAM! In this episode we hear Jeni's story and the breakthrough moments that lead to her extremely creative and successful business, Jeni's Splendid Ice Creams. There are so many aha moments and lessons from this episode, I know it's going to be one of your all time favorites!! Thank you so so much Jeni for taking the time to give so much to the Creative Pep Talk Audience! You are so amazing! Jeni's Splendid Ice Creams https://jenis.com/ Jeni's Instagram: https://www.instagram.com/jenibrittonbauer CREDITS Thanks to Yoni Wolf and the band WHY? for our theme music. Thanks to my man Nate Utesch and his band Metavari for all the other tunes! Metavari.com Thanks to Alex Sugg for editing and the podcast! www.alexsugg.com SPONSORS Astropad App - Turn Your iPad into a Graphics Tablet! The episode art was made using Astropad! http://astropad.com/?utm_source=Creative%20Pep%20Talk&utm_medium=Podcast&utm_campaign=Creative%20Pep%20Talk This week’s episode is brought to you by Wix.com  With Wix, the web your playground. Start with a blank page and design your website in any layout you want. HTTP://WIX.COM/CREATIVEPEP

Even as a kid, Jeni Britton Bauer knew she was going to start a business one day. But she had no idea that her love for perfume would inspire her to start experimenting with ice cream. After years of hustling, she eventually launched Jeni's Splendid Ice Creams, a company that now has more than 30 stores nationally and touts unique flavors like Brambleberry Crisp and Lemon Buttermilk. Recorded live in Columbus, Ohio.

A sweet tooth, a passion for perfume, a healthy dose of early onset entrepreneurship and good ol' fashioned hard work all helped fuel Jeni Britton Bauer on her journey to the top. She's the founder of the eponymous artisanal ice-cream company, Jeni's Splendid Ice Creams, and she sits down with us to share stories of growing up in Ohio, how she launched her brand and how she dreams up the most creative flavors in the game. We continue with the theme of hard work when we meet up with Brooklyn band, Big Bliss. The post-punk trio--composed of brothers Cory and Tim Race, and their friend Wallace May--was crowned “NYC’s Hardest Working Band of 2017” by Oh My Rockness, and true to form, they talk to us about the merits of doggedly practicing one's craft. Big Bliss is currently busy working on an upcoming LP, and just recently released their 7-inch single, "Contact." Snacky Tunes is powered by Simplecast

OK, y’all. There’s something I’ve got to take a stance on. It’s controversial. There are many opinions, but let me just tell you now, mine is the right one. Here goes: It’s OK to eat dessert for breakfast. Yep, you heard it here first. I’m a lifelong ice-cream connoisseur and am tired of it getting a bad rap. After all, a couple scoops of ice cream only amount to about 150 calories, which is about the same as your morning latte and about one-third as much as that blueberry muffin you love. Something tells me I’d hit snooze less often if a hot-fudge sundae were waiting for me at the breakfast table. Who’s with me? The post Jeni Britton Bauer: She’s Got the Scoop on Your Favorite Dessert appeared first on On The Dot Woman.

To close out 2017, we take a look back at some of the best moments, most insightful quotes, and favorite lessons learned throughout this exciting year of interviewing a diverse array of creative professionals across multiple disciplines and platforms. Jeni Britton Bauer reveals the surprising power of in-the-box thinking, Seth Godin tells us that reassurance is futile, Ainsley Arment reminds us to keep our sense of wonder alive, Heather Headley emphasizes the importance of love, and so much more! Featuring a full length, Creative Muscle-inspired song by Praytell. 2017, you've been a stunner! [heart eyes emoji]

Jeni Britton Bauer founded Jeni’s Splendid Ice Creams in 2002 to make better American ice creams. In the decade plus since then, Jeni’s has grown to become one of the leaders of the movement for higher-quality pints. In her conversation with Helen and Greg, the ice cream maker reveals the secret to coming up with her uber-creative ice cream flavors, explains how she came out ahead of a 2015 listeria outbreak, and grapples with mixing ice cream and politics. Learn more about your ad choices. Visit megaphone.fm/adchoices

Gourmet ice cream that takes the whole state of Ohio to manufacture! This week we're talking with Jeni Britton Bauer, the founder and CEO of Jeni's Splendid Ice Creams. She's been a pioneer in gourmet ice cream since she started over two decades ago, and continues to innovate. I was curious about how she develops her inventive flavors and what it takes to make award-winning ice cream at scale. It turns out there's a lot more art and science--and logistics—than I ever imagined. She shares her greatest challenges—from product recalls and regulatory requirements, to angry consumers blaming you for buying up all the state's strawberries. And we talk about the importance of just rolling up your sleeves in order to learn and evolve your product. In the process, she has engaged partners across the whole state and beyond, from the dairies and growers to the service providers and suppliers, to create a “Fellowship Model” for making her ice cream. The views expressed on The Art of Manufacturing podcast are those of the guests, and not our sponsors or partners. For more information, photos, and links, check out the show notes at http://makeitinla.org/jenibauer. 

Another James Beard Award-winning author and entrepreneur, Jeni Britton Bauer has been making splendid ice creams for the past two decades. Combining her love of physical work, her background in art school and her serious hobbies of blending perfumes and collecting essential oils, Jeni single-handedly sparked the birth of the artisan ice cream movement in 2002 and continues to innovate to this day. Jeni has been recognized by Fast Company as one of the most creative people in the business world. You might be thinking, "But what about the listeria thing?" Oh yeah, we go there. And so does she, all with incredible insight, vulnerability and industry-standard-setting transparency. Take a listen, to get your tastebuds tingling and your creative mind churning.

Jeni Britton Bauer, the queen of ice cream, introduces us to her amazing new flavor SuperMoon and answers whether it's possible to predict personality from ice cream preference. Jeni was also recently awarded a Henry Crown Fellowship by the Aspen Institute, and we find out what the two-year program has in store for her!

A interview with creative wizard Jeni Britton Bauer about ice cream, heartbreak, food, politics, and more.

This episode of Speaking Broadly features the founder of Jeni's Splendid Ice Cream, a passionate advocate for the local food movement, an flavor innovator extraordinaire, and a leader who conquered challenges from the FDA and reinvented her business in the process. Hers is a moving story of the intersection of artistry and entrepreneurship.

Monica reports from Mexico with foreign correspondent friends who do a pulque (fermented maguey sap) tasting but Will They Drink It? Plus an insider shares his top five Mexico City foods. Meanwhile Louisa gets big scoops from chef Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams, who reveals the return of familiar flavors and her new conversation sparking collection We’re Not From Here. Then Monica brings Louisa Ukrainian salo (salted pork fat) and Mexican chapulines (spiced roasted grasshoppers) but Will She Eat It?

Jeni Britton Bauer and Ellen Bennett are two of the hardest working women in our food world. Jeni is at the helm of the acclaimed Jeni's Splendid Ice Cream and won a James Beard award for her book Jeni’s Splendid Ice Creams at Home. Ellen Bennett has grown her apron and chef wear company from 400sf to 14000sf in less than 4 years and is creating some of the most beautiful, functional and sought after aprons, all handmade in Los Angeles. The two just completed a 9 day tour of 5 cities to share their products and love of the maker and doer world we live in. Not only do they work hard, but they have a great time doing it!

In a brick building just north of North Market in Columbus, Ohio, Reid entered a modern-day Wonka factory of delights, albeit without oompah loompahs or a chocolate river. Jen Britton Bauer is the inventor, artist, and entrepreneur behind flavors like Xocorosa, Whole Lemon sorbet, and Ylang Ylang Fennel as well as a great storyteller. www.jenis.com "Talk Time with Reid Moriarty" is a series of 7 minute interviews with people Reid finds interesting, and you might too! www.reidmoriarty.com

Summary: On today’s episode we’re fortunate enough to sit down with Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams. Some of the key areas we cover are Jeni’s childhood, how crucial her sense of smell has been in her life, how she made it into Ohio State with a hand-written letter (in pencil), how …

Jeni Britton Bauer is the owner of Jeni’s Splendid Ice Creams – which she founded in 2002 with the singular goal of making better ice cream. Today, Jeni’s is basically a household name with scoop shops all over the country – you can find Jeni’s from LA to Atlanta, Chicago to Charleston, she’s a best-selling […]

Ep. 104 - Jeni's Splended Ice Cream founder Jeni Britton Bauer is this week's podcast guest.  We talk to her about what kind of music she listened to growing up in Ohio, and what kind of music goes into making her famous ice cream.  We talk first concert and first album, plus she tells about ice cream album covers and this special vinyl they created for this year's record store day.  Want a copy?  We have two to giveaway, and all you have to do to enter is sign up for our newsletter at www.foodisthenewrock.com  Already signed up?  Then you're already entered to win. Jeni's new cookbook "Jeni's Spledid Ice Cream Desserts" is in stores now. 

On this week’s Radio Cherry Bombe, Julia Turshen is yet again joined by two powerful women in food. First, meet Jeni Britton Bauer, the multi-talented chef and entrepreneur behind Jeni’s Splended Ice Cream, a burgeoning artisan ice-cream company centered in Columbus, Ohio, with national distribution. Later, meet Charlotte Druckman a journalist and editor whose food writing has appeared in various publications, including the Wall Street Journal, The New York Times T Magazine, and Bon Appetit. She is also the author of Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen published last year. This program was brought to you by Fairway Market. “As something becomes trendy it tends to lose all significance.” [24:00] “Pastry is unfairly underrepresented as an art and as a craft that has a history.” [27:00] –Charlotte Druckman on Radio Cherry Bombe

Today on the show we talk to Jeni Britton Bauer about her new book Jeni’s Splendid Ice Cream Desserts.

On today's THE FOOD SEEN, Jeni Britton Bauer of Jeni's Splendid Ice Cream in Columbus, Ohio (and now Nashville, TN), brings cool to the summer heat, and now, learn to make her crave-worthy creations at home, through her new cookbook. Salty Caramel, Bacon Praline, Backyard Mint … they will all make you SCREAM FOR ICE CREAM! This episode is sponsored by Roberta's Restaurant.