Podcasts about Tuscan

Latch your steamer trunk and press your travel slacks, as Trixie and Katya summon you for a grand tour through the jeweled harbors of RuPaul's Drag Race Season 7, Episodes 9 and 10. Like discerning aesthetes adrift upon the sapphire sea, they linger in reverie over the operatic revels of the Divine Comedy challenge, then recline in first-class velvet banquettes to consider, with equal parts mirth and melancholy, the metamorphic splendor of the makeover episode. Their discourse gleams with the intricacy of freshly-blown Murano glass, refracting triumphs radiant as a Tuscan dawn and humiliations heavy as an Amalfi dusk. Let your eyes and ears wander as their recollections drift like perfumed zephyrs along the cliffs of the Cinque Terre. Sit back, relax, and let their reminiscences unfold as an intoxicating odyssey stitched from myth, memory, and the gilded embroidery of glamour. If you're thinking about GLP-1s for weight loss, but don't know if they're right for you—Ro makes it simple to find out and get started. Go to https://Ro.co/BALD to see if you qualify. If you're planning a trip this year, consider hosting your home on Airbnb while you're away. Your home might be worth more than you think! Find out how much at https://Airbnb.com/host This episode is sponsored by BetterHelp. Give online therapy a try at ⁠⁠https://Betterhelp.com/BALD⁠⁠ and get on your way to being your best self! Get your gut going and sdupport a balanced gut microbiome with Ritual's Synbiotic+. Get 25% off your first month at https://Ritual.com/BALD Visit ⁠https://gemini.google/students⁠ to learn more about Google Gemini and sign up. Terms apply. Follow Trixie: @TrixieMattel Follow Katya: @Katya_Zamo To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/TrixieKatyaYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out our official YouTube Clips Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/TrixieAndKatyaClipsYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to follow the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you want to support the show, and get all the episodes ad-free go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thebaldandthebeautiful.supercast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out future Live Podcast Shows, go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://trixieandkatyalive.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To order your copy of our book, "Working Girls", go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://workinggirlsbook.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out the Trixie Motel in Palm Springs, CA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemotel.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Listen Anywhere! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Follow Trixie: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemattel.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@trixie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Follow Katya: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.welovekatya.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/welovekatya/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠    #TrixieMattel #KatyaZamo #BaldBeautiful Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fluent Fiction - Italian: A Tuscan Dream in a Bottle: Luca's Bold Wine Experiment Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-09-03-22-34-02-it Story Transcript:It: Nel cuore della campagna toscana, in un pomeriggio d'autunno, il sole dorato si rifletteva sulle colline ondulate.En: In the heart of the Tuscan countryside, on an autumn afternoon, the golden sun reflected off the rolling hills.It: File precise di viti si allungavano all'infinito, ciascuna carica di grappoli maturi pronti per la vendemmia.En: Precise rows of vines stretched endlessly, each laden with ripe clusters ready for the harvest.It: Era tempo di festa, la Vendemmia Festival, un periodo di celebrazione e fatica, dove il sudore si mescolava alla speranza del futuro vino.En: It was a time of celebration, the Vendemmia Festival, a period of festivity and hard work, where sweat mixed with the hope of future wine.It: Luca lavorava in una piccola vigna a conduzione familiare.En: Luca worked in a small family-run vineyard.It: Era un giovane diligente, con mani forti e cuore appassionato.En: He was a diligent young man, with strong hands and a passionate heart.It: Amava la tradizione vitivinicola della sua famiglia, ma nel suo cuore covava un sogno segreto: creare il proprio vino, qualcosa di nuovo e straordinario.En: He loved his family's winemaking tradition, but in his heart, there was a secret dream: to create his own wine, something new and extraordinary.It: Ogni giorno Luca lavorava con dedizione, curando le viti come se fossero proprie.En: Every day Luca worked with dedication, tending the vines as if they were his own.It: Ma dentro di sé sentiva una voce che lo spingeva a sperimentare.En: But within him, he felt a voice urging him to experiment.It: Aveva idee, visioni di sapori diversi che danzavano nella sua mente.En: He had ideas, visions of different flavors that danced in his mind.It: Purtroppo, Carlo, il proprietario della vigna, era scettico.En: Unfortunately, Carlo, the owner of the vineyard, was skeptical.It: Non amava le idee stravaganti.En: He did not like extravagant ideas.It: "La tradizione è tutto," diceva spesso Carlo.En: "Tradition is everything," Carlo often said.It: Tuttavia, Luca non si scoraggiava.En: Nevertheless, Luca was not discouraged.It: Decise di agire in segreto.En: He decided to act in secret.It: Usando le sue conoscenze sui vitigni locali, cominciò a raccogliere piccole quantità di uve particolari, nascondendole in un angolo della cantina.En: Using his knowledge of local grape varieties, he began collecting small amounts of particular grapes, hiding them in a corner of the cellar.It: Iniziò a produrre una piccola quantità di vino.En: He started to produce a small quantity of wine.It: Ogni sera, controllava il suo piccolo segreto, mescolando con cura e aspettando.En: Every evening, he checked his little secret, blending carefully and waiting.It: Era una fatica che amava, una sfida che abbracciava con speranza.En: It was work he loved, a challenge he embraced with hope.It: Il giorno della festa si avvicinava.En: The day of the festival was approaching.It: La cantina era in pieno fermento, gli odori dell'uva e del mosto riempivano l'aria festosa.En: The cellar was in full swing, the smells of grapes and must filled the festive air.It: Luca era teso.En: Luca was tense.It: Sapeva che la sua opera nascosta sarebbe stata scoperta prima o poi.En: He knew that his hidden work would be discovered sooner or later.It: E così accadde.En: And so it happened.It: Durante la Vendemmia Festival, Carlo scese in cantina e scoprì il progetto segreto di Luca.En: During the Vendemmia Festival, Carlo went down to the cellar and discovered Luca's secret project.It: "Che cos'è questo?"En: "What is this?"It: chiese con tono severo.En: he asked in a stern tone.It: Luca, col cuore in gola, spiegò con passione la sua idea, il desiderio di provare qualcosa di nuovo.En: Luca, with his heart in his throat, passionately explained his idea, the desire to try something new.It: "Ho usato l'uva del nostro territorio, ma con un tocco diverso," disse sperando nella comprensione del suo capo.En: "I used grapes from our land, but with a different touch," he said, hoping for his boss's understanding.It: Carlo assaggiò il vino con scetticismo.En: Carlo tasted the wine with skepticism.It: Ma poi, qualcosa cambiò nel suo sguardo.En: But then, something changed in his gaze.It: Il sapore unico di quelle poche bottiglie lo colpì.En: The unique flavor of those few bottles struck him.It: Era nuovo, fresco, ma rispettava la tradizione.En: It was new, fresh, yet respected tradition.It: "Questo... questo ha potenziale," ammise infine Carlo, con un sorriso di sorpresa.En: "This... this has potential," Carlo finally admitted, with a smile of surprise.It: La festa continuò, ma per Luca era l'inizio di una nuova era.En: The festival continued, but for Luca, it was the beginning of a new era.It: Aveva conquistato la fiducia del padrone con il semplice gusto della sua invenzione.En: He had won the master's trust with the simple taste of his invention.It: La sua fiducia era cresciuta.En: His confidence had grown.It: Non era solo un sognatore, ma un creatore.En: He was not just a dreamer, but a creator.It: Luca camminò tra le vigne nella luce calda del tramonto, sapendo che ora, con il rispetto di Carlo, poteva lavorare per qualcosa di suo.En: Luca walked among the vines in the warm glow of the sunset, knowing that now, with Carlo's respect, he could work for something of his own.It: Quel giorno, tra la musica e la celebrazione della Vendemmia, nacque una promessa di collaborazione.En: That day, amid the music and celebration of the Vendemmia, a promise of collaboration was born.It: Luca non solo aveva vinto la sua battaglia, ma aveva gettato le basi per un futuro che univa tradizione e innovazione, nel cuore pulsante della Toscana.En: Luca not only won his battle, but he laid the foundation for a future that united tradition and innovation in the beating heart of Tuscany. Vocabulary Words:the vineyard: la vignathe countryside: la campagnathe hills: le collinethe grapes: l'uvathe vine: la vitethe cellar: la cantinathe harvest: la vendemmiathe winemaking: la vitivinicolathe festival: la festaripe: maturoto reflect: riflettersiladen: caricothe cluster: il grappolothe sweat: il sudorethe hope: la speranzadiligent: diligentepassionate: appassionatoextraordinary: straordinarioto experiment: sperimentareto tend: curarethe flavor: il saporethe vision: la visionethe owner: il proprietarioskeptical: scetticoextravagant: stravaganteto hide: nascondereto blend: mescolarethe potential: il potenzialeto embrace: abbracciarethe promise: la promessa

In this continuation of their conversation, Chris Maffeo interviews Federico Riezzo about modern cocktail classics, Villa Mamo's terroir-driven approach, and scaling cocktail culture. Federico reflects on cocktail legends like Douglas Ankrah and the era that created enduring drinks like the Pornstar Martini, Penicillin , and Breakfast Martini, while exploring why new cocktails struggle to achieve lasting status in today's social media environment.Learn about Villa Mamo, Federico's renovated 1786 Tuscan farmhouse and boutique hospitality venue, where he collaborates with local foragers to create hyper-local botanical cocktails using terroir-driven ingredients. Discover Federico's lower ABV cocktail philosophy that encourages extended social drinking experiences and better guest engagement.Chris and Federico examine the cocktail industry's workforce challenges, discussing how modern bartenders increasingly prioritize technical innovation over essential hospitality skills like guest reading and relationship building.Perfect for bar managers, hospitality professionals, cocktail enthusiasts, and anyone interested in sustainable cocktail culture, terroir-driven mixology, and the future of the bar industry.Timestamps :00:00 From Douglas Ankrah's Porn Star Martini to the other Modern Classics08:15 Cocktail Culture Gap Analysis16:30 Villa Mamo's Terroir Approach24:45 Lower ABV Philosophy and Social Drinking32:20 Industry Workforce Challenges40:04 Future of Hospitality and Scaling Culture

⸻ Podcast: Redefining Society and Technologyhttps://redefiningsocietyandtechnologypodcast.com _____ Newsletter: Musing On Society And Technology https://www.linkedin.com/newsletters/musing-on-society-technology-7079849705156870144/_____ Watch on Youtube: https://youtu.be/OYBjDHKhZOM_____ My Website: https://www.marcociappelli.com_____________________________This Episode's SponsorsBlackCloak provides concierge cybersecurity protection to corporate executives and high-net-worth individuals to protect against hacking, reputational loss, financial loss, and the impacts of a corporate data breach.BlackCloak:  https://itspm.ag/itspbcweb_____________________________A Musing On Society & Technology Newsletter Written By Marco Ciappelli | Read by TAPE3The First Smartphone Was a Transistor Radio — How a Tiny Device Rewired Youth Culture and Predicted Our Digital FutureA new transmission from Musing On Society and Technology Newsletter, by Marco CiappelliI've been collecting vintage radios lately—just started, really—drawn to their analog souls in ways I'm still trying to understand. Each one I find reminds me of a small, battered transistor radio from my youth. It belonged to my father, and before that, probably my grandfather. The leather case was cracked, the antenna wobbled, and the dial drifted if you breathed on it wrong. But when I was sixteen, sprawled across my bedroom floor in that small town near Florence with homework scattered around me, this little machine was my portal to everything that mattered.Late at night, I'd start by chasing the latest hits and local shows on FM, but then I'd venture into the real adventure—tuning through the static on AM and shortwave frequencies. Voices would emerge from the electromagnetic soup—music from London, news from distant capitals, conversations in languages I couldn't understand but somehow felt. That radio gave me something I didn't even know I was missing: the profound sense of belonging to a world much bigger than my neighborhood, bigger than my small corner of Tuscany.What I didn't realize then—what I'm only now beginning to understand—is that I was holding the first smartphone in human history.Not literally, of course. But functionally? Sociologically? That transistor radio was the prototype for everything that followed: the first truly personal media device that rewired how young people related to the world, to each other, and to the adults trying to control both.But to understand why the transistor radio was so revolutionary, we need to trace radio's remarkable journey through the landscape of human communication—a journey that reveals patterns we're still living through today.When Radio Was the Family HearthBefore my little portable companion, radio was something entirely different. In the 1930s, radio was furniture—massive, wooden, commanding the living room like a shrine to shared experience. Families spent more than four hours a day listening together, with radio ownership reaching nearly 90 percent by 1940. From American theaters that wouldn't open until after "Amos 'n Andy" to British families gathered around their wireless sets, from RAI broadcasts bringing opera into Tuscan homes—entire communities synchronized their lives around these electromagnetic rituals.Radio didn't emerge in a media vacuum, though. It had to find its place alongside the dominant information medium of the era: newspapers. The relationship began as an unlikely alliance. In the early 1920s, newspapers weren't threatened by radio—they were actually radio's primary boosters, creating tie-ins with broadcasts and even owning stations. Detroit's WWJ was owned by The Detroit News, initially seen as "simply another press-supported community service."But then came the "Press-Radio War" of 1933-1935, one of the first great media conflicts of the modern age. Newspapers objected when radio began interrupting programs with breaking news, arguing that instant news delivery would diminish paper sales. The 1933 Biltmore Agreement tried to restrict radio to just two five-minute newscasts daily—an early attempt at what we might now recognize as media platform regulation.Sound familiar? The same tensions we see today between traditional media and digital platforms, between established gatekeepers and disruptive technologies, were playing out nearly a century ago. Rather than one medium destroying the other, they found ways to coexist and evolve—a pattern that would repeat again and again.By the mid-1950s, when the transistor was perfected, radio was ready for its next transformation.The Real Revolution Was Social, Not TechnicalThis is where my story begins, but it's also where radio's story reaches its most profound transformation. The transistor radio didn't just make radio portable—it fundamentally altered the social dynamics of media consumption and youth culture itself.Remember, radio had spent its first three decades as a communal experience. Parents controlled what the family heard and when. But transistor radios shattered this control structure completely, arriving at precisely the right cultural moment. The post-WWII baby boom had created an unprecedented youth population with disposable income, and rock and roll was exploding into mainstream culture—music that adults often disapproved of, music that spoke directly to teenage rebellion and independence.For the first time in human history, young people had private, personal access to media. They could take their music to bedrooms, to beaches, anywhere adults weren't monitoring. They could tune into stations playing Chuck Berry, Elvis, and Little Richard without parental oversight—and in many parts of Europe, they could discover the rebellious thrill of pirate radio stations broadcasting rock and roll from ships anchored just outside territorial waters, defying government regulations and cultural gatekeepers alike. The transistor radio became the soundtrack of teenage autonomy, the device that let youth culture define itself on its own terms.The timing created a perfect storm: pocket-sized technology collided with a new musical rebellion, creating the first "personal media bubble" in human history—and the first generation to grow up with truly private access to the cultural forces shaping their identity.The parallels to today's smartphone revolution are impossible to ignore. Both devices delivered the same fundamental promise: the ability to carry your entire media universe with you, to access information and entertainment on your terms, to connect with communities beyond your immediate physical environment.But there's something we've lost in translation from analog to digital. My generation with transistor radios had to work for connection. We had to hunt through static, tune carefully, wait patiently for distant signals to emerge from electromagnetic chaos. We learned to listen—really listen—because finding something worthwhile required skill, patience, and analog intuition.This wasn't inconvenience; it was meaning-making. The harder you worked to find something, the more it mattered when you found it. The more skilled you became at navigating radio's complex landscape, the richer your discoveries became.What the Transistor Radio Taught Us About TomorrowRadio's evolution illustrates a crucial principle that applies directly to our current digital transformation: technologies don't replace each other—they find new ways to matter. Printing presses didn't become obsolete when radio arrived. Radio adapted when television emerged. Today, radio lives on in podcasts, streaming services, internet radio—the format transformed, but the essential human need it serves persists.When I was sixteen, lying on that bedroom floor with my father's radio pressed to my ear, I was doing exactly what teenagers do today with their smartphones: using technology to construct identity, to explore possibilities, to imagine myself into larger narratives.The medium has changed; the human impulse remains constant. The transistor radio taught me that technology's real power isn't in its specifications or capabilities—it's in how it reshapes the fundamental social relationships that define our lives.Every device that promises connection is really promising transformation: not just of how we communicate, but of who we become through that communication. The transistor radio was revolutionary not because it was smaller or more efficient than tube radios, but because it created new forms of human agency and autonomy.Perhaps that's the most important lesson for our current moment of digital transformation. As we worry about AI replacing human creativity, social media destroying real connection, or smartphones making us antisocial, radio's history suggests a different possibility: technologies tend to find their proper place in the ecosystem of human needs, augmenting rather than replacing what came before.As Marshall McLuhan understood, "the medium is the message"—to truly understand what's happening to us in this digital age, we need to understand the media themselves, not just the content they carry. And that's exactly the message I'll keep exploring in future newsletters—going deeper into how we can understand the media to understand the messages, and what that means for our hybrid analog-digital future.The frequency is still there, waiting. You just have to know how to tune in.__________ End of transmission.

Fluent Fiction - Italian: Tuscan Dreams: Luca's Artistic Journey and Newfound Love Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-08-29-22-34-02-it Story Transcript:It: Nel cuore dell'estate, il sole splendeva su una villa toscana, un luogo magico ai confini di Firenze.En: In the heart of summer, the sun shone upon a villa toscana, a magical place on the outskirts of Firenze.It: Qui, una nuova avventura stava per cominciare per Luca.En: Here, a new adventure was about to begin for Luca.It: Era la prima volta che lasciava il suo paese per frequentare un collegio famoso in tutta Italia.En: It was the first time he was leaving his hometown to attend a boarding school famous throughout Italia.It: Il giardino era pieno di fiori profumati e il suono delle cicale riempiva l'aria calda.En: The garden was full of fragrant flowers, and the sound of cicadas filled the warm air.It: Luca, timido ma curioso, stava ancora cercando di ambientarsi.En: Luca, shy but curious, was still trying to adjust.It: Era un artista nel cuore, sognando segretamente di diventare pittore.En: He was an artist at heart, secretly dreaming of becoming a painter.It: Con lui, c'era Marco, il suo nuovo compagno di stanza.En: With him was Marco, his new roommate.It: Marco era una persona solare e aperta, sempre pronto ad aiutare.En: Marco was a sunny and open person, always ready to help.It: "Hai sentito dell'associazione di arte qui?"En: "Have you heard about the art association here?"It: gli chiese una sera, mentre stavano sistemando le loro cose.En: he asked one evening, while they were organizing their things.It: "L'associazione di arte?"En: "The art association?"It: rispose Luca, con un filo di nervosismo nella voce.En: responded Luca, with a hint of nervousness in his voice.It: "Sì, dovresti andarci.En: "Yes, you should go.It: Potresti conoscere persone come te," suggerì Marco con un sorriso.En: You might meet people like yourself," suggested Marco with a smile.It: E così Luca decise di unirsi al club d'arte.En: And so Luca decided to join the art club.It: Mentre camminava verso la sala destinata agli incontri, i suoi pensieri erano un groviglio di emozioni: eccitazione, ansia, speranza.En: As he walked toward the room designated for the meetings, his thoughts were a tangle of emotions: excitement, anxiety, hope.It: Al momento dell'incontro, vide Giulia.En: At the meeting, he saw Giulia.It: Lei era circondata da un gruppo di persone, sorridendo e raccontando storie.En: She was surrounded by a group of people, smiling and telling stories.It: Giulia era conosciuta per la sua passione per la letteratura, amava raccontare storie che catturavano l'immaginazione di chiunque.En: Giulia was known for her passion for literature; she loved telling stories that captured the imagination of everyone.It: Luca si avvicinò piano piano, titubante.En: Luca approached slowly, hesitant.It: Marco, vedendo il suo amico esitante, gli diede una lieve spinta in avanti.En: Marco, seeing his friend hesitate, gave him a gentle push forward.It: Giulia si voltò verso di lui e gli rivolse un caloroso sorriso.En: Giulia turned towards him and greeted him with a warm smile.It: "Ciao, sei nuovo qui?En: "Hi, are you new here?It: Io sono Giulia," disse con calore.En: I'm Giulia," she said warmly.It: "Sì, sono Luca," rispose, cercando di nascondere il proprio imbarazzo.En: "Yes, I'm Luca," he replied, trying to hide his embarrassment.It: Così iniziò una nuova amicizia.En: So began a new friendship.It: Con il passare dei giorni, Luca e Giulia si avvicinarono sempre di più.En: As the days passed, Luca and Giulia grew closer.It: Giulia era affascinata dalla visione artistica di Luca, mentre lui era incantato dalla passione di Giulia per le storie.En: Giulia was fascinated by Luca's artistic vision, while he was enchanted by Giulia's passion for stories.It: Entrambi sentivano di aver trovato qualcuno che li capiva davvero.En: They both felt they had found someone who truly understood them.It: Tuttavia, c'erano ancora dubbi e paure che li trattenevano.En: However, there were still doubts and fears holding them back.It: Un pomeriggio, Luca decise di prendere coraggio.En: One afternoon, Luca decided to gather his courage.It: Invitò Giulia a vedere uno dei suoi dipinti.En: He invited Giulia to see one of his paintings.It: Era un paesaggio che ritraeva i dolci colli toscani, dipinto con colori vivaci.En: It was a landscape depicting the gentle Tuscan hills, painted with vibrant colors.It: Mostrare il suo lavoro a qualcun altro lo rendeva vulnerabile, ma il sorriso estasiato di Giulia cancellò ogni sua paura.En: Showing his work to someone else made him feel vulnerable, but Giulia's delighted smile erased all his fears.It: "Luca, è meraviglioso!En: "Luca, it's wonderful!It: Davvero, hai un grande talento," esclamò.En: Really, you have great talent," she exclaimed.It: In cambio, Giulia condivise il suo quaderno di racconti, pieni di vicende di avventura e fantasia.En: In return, Giulia shared her notebook of stories, full of adventures and fantasy tales.It: Per la prima volta, lei parlò di come la scrittura fosse la sua vera passione.En: For the first time, she spoke about how writing was her true passion.It: Anche con il peso delle aspettative familiari, voleva trovare la sua strada.En: Even with the weight of family expectations, she wanted to find her own path.It: Quella sera, il tramonto dipingeva il cielo di Firenze e un vento fresco lieve passava tra gli alberi.En: That evening, the sunset painted the Firenze sky, and a light, cool breeze passed through the trees.It: Luca e Giulia si resero conto di quanto ammirevolmente si completassero a vicenda.En: Luca and Giulia realized how admirably they complemented each other.It: Le loro paure pian piano svanirono, sostituite da una nuova sicurezza e un'intensa connessione.En: Their fears slowly faded, replaced by a newfound confidence and an intense connection.It: Dal quel momento, Luca aveva finalmente trovato la sua fiducia attraverso la sua arte, mentre Giulia cominciava a immaginare un futuro scritto da lei stessa.En: From that moment, Luca had finally found his confidence through his art, while Giulia began to imagine a future written by herself.It: Le storie di Giulia e i dipinti di Luca erano i mattoni della loro nuova avventura romantica, nella meraviglia di un'estate italiana.En: Giulia's stories and Luca's paintings were the building blocks of their new romantic adventure, in the wonders of an Italian summer. Vocabulary Words:the outskirts: i confinifragrant: profumatithe cicadas: le cicaleto adjust: ambientarsinervousness: nervosismoto suggest: suggerireexcitement: eccitazioneanxiety: ansiahope: speranzaa tangle: un grovigliohesitant: titubanteto greet: rivolgereembarrassment: imbarazzoartistic vision: visione artisticato enchant: incantaredoubts: dubbito gather courage: prendere coraggiovulnerable: vulnerabileto be delighted: essere estasiatoa smile: un sorrisoexpectations: aspettativeto admire: ammirareto fade: svanirethe connection: la connessioneconfidence: fiduciaromantic adventure: avventura romanticaa breeze: un ventopassion: passioneto hide: nasconderetalent: talento

What if your “now” didn't have to define your forever? In this candid conversation, I'm joined by my friend Jennifer Jacob — COO of Tique and founder of Explorateur Travel — to talk about the real-life pivots that helped her rebuild a beautiful life. From sewing curtains in a Tuscan farmhouse as a form of escapism to launching a thriving travel business after a painful divorce... to mentoring other women in her field and launching a second thriving company in the same industry, Jen's story is full of resilience, exploration, and evolution. In this episode, we chat about: • Using your 20s to create a “sample platter life” • Escaping vs. running toward a new chapter • How to rebuild after personal or professional setbacks • The real behind-the-scenes of starting a business • Why your life can evolve — again and again and again Whether you're exploring what's next or rebuilding after a hard season, this one will remind you: you can always begin again. Connect with Jen: @jennifermjacob Learn more about Tique: www.tiquehq.com About Your Brand of Beautiful Host, Bailie White: Bailie White is a motivational speaker with nearly 10 years of entrepreneurial experience and a heart for serving, motivating, and encouraging women. After starting and scaling her first business — a luxury travel agency with a team of 15 women, a celebrity clientele, and multi-millions of dollars in annual sales — she sold the business after realizing what she once thought was her dream, didn't fully align with the woman she wanted to become. Today, Bailie is the host of the Your Brand of Beautiful Podcast (debuting on Apple's Top Charts) and a published author and speaker. Bailie facilitates workshops and delivers keynote speeches to college women, young professionals, and mamapreneurs. Bailie teaches these women how to Stop Being Busy, Quiet The Noise, and Start Being Them — she teaches them how to become Their Own Brand of Beautiful. Bailie has been featured in media outlets like Buzzfeed and Forbes, but is most proud of her title as ‘wife' and ‘mom' to her two small children. Bailie lives with her family on the outskirts of Savannah, Georgia.   LET'S CONNECT! For speaking, event, or podcasting collabs, email: hey@bailiewhite.com Connect on Instagram: https://www.instagram.com/heybailiewhite/ Visit Website: https://www.bailiewhite.com

Justin Bieber, AJLT finale, Tuscan bread, and more!patreon Hosted on Acast. See acast.com/privacy for more information.

Join Premium! Ready for an ad-free meditation experience? Join Premium now and get every episode from ALL of our podcasts completely ad-free now! Just a few clicks makes it easy for you to listen on your favorite podcast player.  Become a PREMIUM member today by going to --> https://WomensMeditationNetwork.com/premium Take a moment and focus on you, letting the day set behind you As you slip away quietly. LONG PAUSE And as you shift your focus, allow yourself to just let go. Let go of any distracting thoughts and stuff them in a basket so you can stay in the present. LONG PAUSE Now, embrace yourself with gentleness and self-love  as you continue quieting the mind and letting go, So there's nothing but you in this moment Join our Premium Sleep for Women Channel on Apple Podcasts and get ALL 5 of our Sleep podcasts completely ad-free! Join Premium now on Apple here --> https://bit.ly/sleepforwomen  Join our Premium Meditation for Kids Channel on Apple Podcasts and get ALL 5 of our Kids podcasts completely ad-free! Join Premium now on Apple here → https://bit.ly/meditationforkidsapple Hey, I'm so glad you're taking the time to be with us today. My team and I are dedicated to making sure you have all the meditations you need throughout all the seasons of your life.  If there's a meditation you desire, but can't find, email us at Katie Krimitsos to make a request. We'd love to create what you want!  Namaste, Beautiful,

What does it take to go from microwaving jalapeño poppers at Old Orleans to co-founding two of London's most beloved restaurants? In this episode of The Go-To Food Podcast, Tim Siadatan tells the story of his unlikely start in hospitality, the life-changing opportunity of Jamie Oliver's Fifteen, and the discipline and creativity he absorbed while training under some of the city's most influential chefs.Tim shares how formative stints at St. John and Moro shaped his approach to food, fire, and flavour, and why opening Trullo felt like the right moment to bring his own vision of Italian cooking to life. He reflects on the lessons of building a restaurant with soul, the tough realities of the industry, and the importance of serving food that people really want to eat.Then came Padella — the pasta bar that would go on to attract legendary queues. Tim lifts the curtain on its creation, the sheer logistics of cooking 700 plates of pasta a day, and the decisions that go into everything from whether to serve fresh or dried pasta to how you manage a team through the challenges of Covid and Brexit.From his Old Orleans beginnings to the queues outside Padella, Tim's journey is packed with memorable moments: Jamie Oliver's Fifteen and its transformative sourcing trips, learning fire cooking at Moro and the art of salads at St. John, the logistical realities of serving 700 plates of pasta a day, and the endless debate of fresh versus dried. He recalls near-drowning off the coast of San Sebastián, long Italian lunches from Tuscany to Amalfi, banning one very creepy regular, and why a Tuscan mixed grill followed by his mum's lemon-crunch pie would be the dream way to end any meal.-----Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Join Premium! Ready for an ad-free meditation experience? Join Premium now and get every episode from ALL of our podcasts completely ad-free now! Just a few clicks makes it easy for you to listen on your favorite podcast player.  Become a PREMIUM member today by going to --> https://WomensMeditationNetwork.com/premium Take a moment and focus on you, letting the day set behind you As you slip away quietly. LONG PAUSE And as you shift your focus, allow yourself to just let go. Let go of any distracting thoughts and stuff them in a basket so you can stay in the present. LONG PAUSE Now, embrace yourself with gentleness and self-love  as you continue quieting the mind and letting go, So there's nothing but you in this moment Join our Premium Sleep for Women Channel on Apple Podcasts and get ALL 5 of our Sleep podcasts completely ad-free! Join Premium now on Apple here --> https://bit.ly/sleepforwomen  Join our Premium Meditation for Kids Channel on Apple Podcasts and get ALL 5 of our Kids podcasts completely ad-free! Join Premium now on Apple here → https://bit.ly/meditationforkidsapple Hey, I'm so glad you're taking the time to be with us today. My team and I are dedicated to making sure you have all the meditations you need throughout all the seasons of your life.  If there's a meditation you desire, but can't find, email us at Katie Krimitsos to make a request. We'd love to create what you want!  Namaste, Beautiful,

The Rejuvenating Power of a Well-Planned VacationIn this short and sweet summer episode of The Girl Doc Survival Guide, Christine shares her rejuvenating experience from a girls' vacation to Italy. The trip was a graduation gift from her sister to her daughter and included highlights such as exploring Rome, biking through Tuscany, and visiting Florence. Christine emphasizes the benefits of taking a vacation planned by someone else, visiting a new place, and engaging in the right amount of activity to disconnect from work and rejuvenate.00:00 Welcome to the Girl Doc Survival Guide00:07 A Memorable Girl's Vacation to Italy00:40 Three Reasons This Trip Was Special01:12 Vacation Tips for Doctors and Parents01:25 Happy Summer!

Loretta shares tales from Prosser Farm // We dish on staff meals – and how they fuel restaurant camaraderie and culinary inspiration // We dive into Tom’s Tuscan Bread Salad // We chat Auction of Washington Wines with Jamie Peha and winemaker Jean-Francois Pellet of Pepper Bridge Winery and Amavi Cellars // Chef Danae McLaughlin brings bold flavor with Jamaican dishes // Rachel Belle returns, tackling the great condiment conundrum – fridge or pantry // And as always, we wrap things up with Food for Thought: Tasty Trivia!

The mercury's high, the sleeves are short, the sun is hot, and the takes are even hotter. That's what happens when in July, when your favorite Fiorentina podcast idiots are running on SPF (Speculatively Positive Foolishness) fumes and delivering some blistering takes. Before we get to takes, though, we run through the conclusion of Moise Kean Release Clause Minidrama and Stefano Pioli's introductory press conference. After that, though, each of us tried to outdo the others in irresponsible optimism, before doing a quick rundown of the transfer rumors. Along the way, we learned about McMike's Tuscan hot dog conundrum and Producer Mike's second stroker theory. Thank you to ⁠⁠Sport Social Podcast Network⁠⁠ for hosting us and to ⁠⁠Windchime Weather⁠⁠ for the music. As always, we hope you enjoy listening as much as we enjoyed making this. You could leave a rating and review if you want, but whatever. You can also hit us up on the website, Twitter, or Bluesky if you feel like it. Forza Viola! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fluent Fiction - Italian: Tuscan Mystery: Chef's Culinary Quest & Hidden Treasures Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-07-20-22-34-02-it Story Transcript:It: La calda luce del sole estivo brillava sulle colline toscane, mentre i campi ondeggiavano lievemente sotto il soffio del vento.En: The warm light of the summer sun shone on the Tuscan hills, while the fields waved slightly under the breeze of the wind.It: Nell'agriturismo immerso tra vigneti e uliveti, il Midsummer Festival batteva il suo ritmo festoso.En: In the agriturismo nestled among vineyards and olive groves, the Midsummer Festival beat its festive rhythm.It: L'aria era piena di risate, musica, e l'aroma invitante dei piatti tradizionali cucinati da Luca, il giovane e talentuoso chef del posto.En: The air was filled with laughter, music, and the inviting aroma of traditional dishes cooked by Luca, the young and talented chef of the place.It: Da bambino, Luca aveva sempre sognato di gestire l'agriturismo con la stessa abilità e passione dei suoi genitori.En: As a child, Luca had always dreamed of running the agriturismo with the same skill and passion as his parents.It: La sua determinazione cresceva ogni giorno mentre si sforzava di impressionare il proprietario dell'agriturismo, il signor Bianchi, con il suo talento culinario e la sua visione per il futuro.En: His determination grew every day as he strove to impress the owner of the agriturismo, Mr. Bianchi, with his culinary talent and his vision for the future.It: Durante il festival, la curiosità e eccitazione cedevano il passo a un'ondata di tensione.En: During the festival, curiosity and excitement gave way to a wave of tension.It: Un antico cimelio di famiglia, un medaglione d'oro con un intricato intaglio, era misteriosamente scomparso.En: An ancient family heirloom, a gold medallion with intricate carving, mysteriously disappeared.It: Gli occhi dei presenti si riempirono di sospetto, puntandosi gli uni sugli altri.En: The eyes of those present filled with suspicion, glaring at one another.It: Tra i sospettati c'era Sara, amica d'infanzia di Luca.En: Among the suspects was Sara, Luca's childhood friend.It: Le voci serpeggiavano come serpenti, mettendo alla prova la fiducia e l'innocenza di ciascuno.En: Rumors slithered like snakes, testing the trust and innocence of each individual.It: La pressione sul giovane chef aumentava.En: The pressure on the young chef increased.It: Mentre cercava di convincere il signor Bianchi delle sue capacità gestionali, adesso doveva affrontare un enigma che minacciava di distruggere le feste e le amicizie.En: While he tried to convince Mr. Bianchi of his managerial skills, he now had to face a riddle that threatened to destroy the festivities and friendships.It: In segreto, Luca decise di agire.En: In secret, Luca decided to take action.It: Con il cuore pesante, fece finta di concentrarsi solo sui suoi piatti, intanto iniziò a indagare, ponendo domande furtive agli ospiti.En: With a heavy heart, he pretended to focus only on his dishes, while he began to investigate, asking furtive questions to the guests.It: Una notte, il cielo si squarciò da un temporale minaccioso.En: One night, the sky was torn by a threatening thunderstorm.It: Le ombre danzanti delle foglie si riflettevano nei lampi, e Luca si trovò seguendo un'intuizione.En: The dancing shadows of the leaves reflected in the lightning, and Luca found himself following a hunch.It: Scorse qualcosa vicino al vecchio mulino dell'agriturismo.En: He noticed something near the old mill of the agriturismo.It: Gli era sempre parso un luogo speciale, ma col temporale, rivelò una strana apertura nascosta.En: It had always seemed a special place to him, but with the storm, it revealed a strange hidden opening.It: Entrando cauto nel sotterraneo, trovò il medaglione, abbandonato accanto a un piccolo forziere pieno di ricette antiche che tutti credevano perse.En: Cautiously entering the underground, he found the medallion, abandoned next to a small chest full of ancient recipes that everyone thought lost.It: L'emozione lo travolse.En: Emotion overwhelmed him.It: Tornò dal signor Bianchi e, con il medaglione tra le mani, raccontò l'accaduto.En: He returned to Mr. Bianchi and, with the medallion in his hands, recounted what had happened.It: Non accusò nessuno, ma suggerì invece di migliorare la sicurezza per il bene di tutti.En: He did not accuse anyone, but instead suggested improving security for everyone's sake.It: Il signor Bianchi, colpito dall'integrità e l'astuzia di Luca, esclamò con ammirazione.En: Mr. Bianchi, struck by Luca's integrity and cunning, exclaimed with admiration.It: Luca riconquistò la fiducia del suo mentore, guadagnandosi ulteriori responsabilità nel gestire l'agriturismo.En: Luca regained the trust of his mentor, earning further responsibilities in managing the agriturismo.It: Ora il suo cuore era leggero, consapevole che la sua forza non risiedeva solo nella cucina, ma anche nella sua intelligenza e nel suo cuore.En: Now his heart was light, aware that his strength lay not only in the kitchen, but also in his intelligence and heart.It: Così, con il medaglione riportato al suo posto di diritto, il festival riprese con una nuova gioia.En: Thus, with the medallion returned to its rightful place, the festival resumed with new joy.It: Luca aveva trovato non solo il cimelio, ma anche una nuova consapevolezza di se stesso che splendeva forte come il sole estivo sopra le colline toscane.En: Luca had found not only the heirloom but also a newfound awareness of himself that shone as brightly as the summer sun over the Tuscan hills. Vocabulary Words:the breeze: il soffiothe heirloom: il cimeliothe medallion: il medaglioneintricate: intricatothe carving: l'intagliothe laughter: le risatethe aroma: l'aromathe owner: il proprietariothe tension: la tensionethe suspicion: il sospettothe snakes: i serpentifurtive: furtivethe thunderstorm: il temporalethe hunch: l'intuizionethe lightning: i lampithe opening: l'aperturaunderground: sotterraneothe chest: il forzierethe recipes: le ricetteintegrity: integritàcunning: l'astuziathe mentor: il mentoreto regain: riconquistarethe responsibilities: le responsabilitàthe awareness: la consapevolezzato impress: impressionarethe vision: la visioneto vanish: scomparireto accuse: accusarethe curiosity: la curiosità

Fluent Fiction - Italian: Love Blooms Amidst the Masterpieces of Uffizi Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-07-19-22-34-02-it Story Transcript:It: La calda luce d'estate filtrava attraverso le finestre alte della Galleria degli Uffizi, dipingendo ombre lunghe sul pavimento.En: The warm summer light filtered through the tall windows of the Galleria degli Uffizi, casting long shadows on the floor.It: Le voci dei visitatori erano sussurri, un sottofondo perfetto per le magnifiche opere d'arte che adornavano le pareti.En: The voices of the visitors were whispers, a perfect backdrop for the magnificent works of art that adorned the walls.It: In mezzo a questo capolavoro di storia e cultura, Luca si fermò davanti a "La Primavera" di Botticelli.En: In the midst of this masterpiece of history and culture, Luca stopped in front of "La Primavera" by Botticelli.It: Era il suo quadro preferito, pieno di dettagli e bellezza che lo affascinavano.En: It was his favorite painting, full of details and beauty that captivated him.It: Accanto a lui, Giulia osservava lo stesso dipinto, i suoi occhi seguivano le linee delicate delle figure.En: Next to him, Giulia was observing the same painting, her eyes following the delicate lines of the figures.It: Era alla ricerca di ispirazione per il suo prossimo quadro, qualcosa che potesse catturare l'essenza della rinascita e della natura.En: She was searching for inspiration for her next painting, something that could capture the essence of rebirth and nature.It: Luca esitava.En: Luca hesitated.It: Era timido, spesso con il naso in un libro, ma sentiva il bisogno di condividere i suoi pensieri su quel dipinto.En: He was shy, often with his nose in a book, but he felt the need to share his thoughts about that painting.It: Con un respiro profondo, si decise a parlare.En: With a deep breath, he decided to speak.It: "E' incredibile come Botticelli riesce a congelare la primavera in un momento eterno, vero?"En: "It's incredible how Botticelli manages to freeze spring in an eternal moment, isn't it?"It: disse Luca, la voce tremante ma genuina.En: said Luca, his voice trembling but genuine.It: Giulia si voltò verso di lui, sorpresa ma interessata.En: Giulia turned towards him, surprised but interested.It: "Hai ragione," rispose con un sorriso caloroso, "è come se ogni figura raccontasse una storia."En: "You're right," she replied with a warm smile, "it's as if each figure tells a story."It: Cominciarono a parlare, lentamente all'inizio, ma presto la loro conversazione si fece più animata.En: They began to talk, slowly at first, but soon their conversation became more animated.It: Luca parlava con passione dei dettagli tecnici e storici che aveva studiato, mentre Giulia condivideva le sue emozioni e sensazioni da artista.En: Luca spoke passionately about the technical and historical details he had studied, while Giulia shared her emotions and sensations as an artist.It: Scoprirono di avere molto in comune, non solo l'amore per l'arte, ma anche una curiosità per il mondo.En: They discovered they had much in common, not only a love for art but also a curiosity for the world.It: La loro connessione cresceva in modo naturale e sincero.En: Their connection grew naturally and sincerely.It: Giulia era colpita dall'entusiasmo di Luca, mentre lui trovava confortante e stimolante la compagnia di Giulia.En: Giulia was struck by Luca's enthusiasm, while he found Giulia's company comforting and inspiring.It: "Mi farebbe piacere continuare questa conversazione davanti a un caffè," disse Giulia con un tono che trasmetteva speranza e invito.En: "I would love to continue this conversation over coffee," said Giulia with a tone that conveyed hope and invitation.It: Luca annuì, finalmente sicuro di sé.En: Luca nodded, finally confident.It: "Mi piacerebbe molto," rispose, scambiandosi i numeri di telefono.En: "I'd love that," he replied, exchanging phone numbers.It: Mentre uscivano insieme dalla galleria, il sole toscano illuminava la piazza, promettendo nuove avventure e incontri.En: As they walked out of the gallery together, the Tuscan sun illuminated the square, promising new adventures and encounters.It: Luca si sentiva diverso, più connesso alle persone oltre i suoi studi.En: Luca felt different, more connected to people beyond his studies.It: Giulia, d'altra parte, aveva trovato qualcuno che apprezzava veramente la bellezza dell'arte.En: Giulia, on the other hand, had found someone who truly appreciated the beauty of art.It: Per entrambi, era l'inizio di qualcosa di speciale, una stagione di nuove scoperte e passioni condivise.En: For both, it was the beginning of something special, a season of new discoveries and shared passions. Vocabulary Words:the light: la lucethe whisper: il sussurrothe backdrop: il sottofondothe masterpiece: il capolavorothe detail: il dettagliothe inspiration: l'ispirazionethe essence: l'essenzathe rebirth: la rinascitathe breath: il respirothe smile: il sorrisothe connection: la connessionethe company: la compagniathe hope: la speranzathe invitation: l'invitothe phone number: il numero di telefonothe adventure: l'avventurathe encounter: l'incontrothe shadow: l'ombrathe wall: la paretethe line: la lineathe figure: la figurathe conversation: la conversazionethe emotion: l'emozionethe passion: la passionethe artist: l'artistathe gallery: la galleriathe square: la piazzathe sun: il solethe season: la stagionethe discovery: la scoperta

In Episode 121, Jeff Krommendyk, insurance expert with One Digital Insurance Agency and co-host of the Expert Network Team, recounts the eight-day, 85-mile Tuscan stretch of the ancient Via Francigena he and his wife Leslie recently hiked with a small discipleship cohort—a journey that blended rigorous daily walking with deep prayer, marriage-focused vision-casting, and community. The pilgrimage became a transformative marriage retreat, giving the couple clarity about merging their complementary callings—his executive and spiritual coaching passions with her talent for curating immersive experiences—into future retreats that nourish body, soul, and spirit. Jeff describes how time in nature, shared spiritual practices, and new friendships left them energized, unified, and inspired to design meaningful, adventure-infused growth experiences for others in the next season of life.As a quick reminder, the Expert Network Team provides free consultations. We would love the opportunity to be of service to you or someone you care about. Just scroll the liner notes to contact one of our experts or today's guest. And please share this podcast with anyone who you think might find it interesting.As always, it is good to have an expert on your side. Expert Network team provides free consultations. Just mention that you listened to the podcast. Nathan Merrill, attorneyWorking with affluent families and entrepreneurs in implementing tax-efficient strategies and wealth preservationGoodspeed, Merrill(720) 473-7644nmerrill@goodspeedmerrill.comwww.goodspeedmerrill.com Jeff Krommendyk, Insurance ExpertWorking with business owners and successful families in transferring riskOne Digital Insurance Agency(303) 730-2327jeff.krommendyk@onedigital.com Karl FrankFinancial planner helping a small number of successful families grow and protect their wealth and choose how they want to be taxedCERTIFIED FINANCIAL PLANNER™A&I Wealth Management(303) 690.5070karl@assetsandincome.com Webcasts, Podcasts, Streaming Video, Streaming AudioA&I webcasts, podcasts, streaming video, or streaming audios are provided free of charge solely for use by individuals for personal, noncommercial uses, and may be downloaded for such uses only, provided that the content is not edited or modified in any way and provided that all copyright and other notices are not erased or deleted.All webcasts, podcasts, streaming video, or streaming audios are subject to and protected by U.S. and international copyright laws and may not be sold, edited, modified, used to create new works, redistributed or used for the purpose of promoting, advertising, endorsing or implying a connection with A&I.A&I reserves the right, at any time and for any reason, to stop offering webcasts, podcasts, streaming video, or streaming audios and to stop access to or use of webcasts, podcasts, streaming video, or streaming audio and any content contained therein A&I shall not be liable for any loss or damage suffered as a result of, or connected with, the downloading or use of the webcasts, podcasts, streaming video, or streaming audios. A&I Wealth Management is a registered investment adviser that only conducts business in jurisdictions where it is properly registered, or is excluded or exempted from registration requirements. Registration as an investment adviser is not an endorsement of the firm by securities regulators and does not mean the adviser has achieved a specific level of skill or ability. The firm is not engaged in the practice of law or accounting.The information presented is believed to be current. It should not be viewed as personalized investment advice. All expressions of opinion reflect the judgment of the presenter on the date of the podcast and are subject to change. The information presented is not an offer to buy or sell, or a solicitation of any offer to buy or sell, any of the securities discussed. You should consult with a professional adviser before implementing any of the strategies discussed. Any legal or tax information provided in this podcast is general in nature. Always consult an attorney or tax professional regarding your specific legal or tax situation.

Join thousands of other listeners on our Substack, The Foodletter!   In this episode, Brooke sits down with the inspiring Jessica Bennett—founder, creative director, and podcast host at Alice Lane Interior Design and Alice Lane Home Collection. Known for her thoughtful, sophisticated interiors and warm approach to design, Jessica shares her entrepreneurial journey, how she transitioned from advertising to interior design, and the powerful “why” behind client choices.   They discuss the emotional and practical aspects of creating beautiful spaces—how even seasoned designers can feel paralyzed when decorating their own homes, why bold decisions can reignite creativity, and how the best interiors are deeply personal. Whether you love design or feel overwhelmed by it, this conversation will leave you encouraged to trust your gut, embrace your story, and design a home that feels like you.   Key Takeaways [01:45] Confidence in Design is Built Over Time: Jessica opens up about repainting her home in a bold, high-gloss teal—and how even as a pro, she felt paralyzed by the decision. Design can be emotional, and sometimes you need a friend or a pro to “boss you around” and help you move forward. [08:30] From Advertising to Interiors: Jessica shares how her early career in ad agencies (including working on Coca-Cola's 1996 Olympic campaign) taught her how to think big, understand brands deeply, and translate that vision into her work as a designer. [18:15] Every Design Tells a Story: The best interiors reflect the client's past, aspirations, and identity. Jessica illustrates this with a client who insisted on black-and-white checkered floors—a nostalgic nod to a beloved aunt that Jessica helped reimagine into something unique and timeless. [26:28] Launching Alice Lane in 2008 (Yes, During the Recession!): Jessica and her husband sold their custom home to fund their new brick-and-mortar store. She explains how they survived the economic downturn through passion, risk-taking, and creating a design aesthetic that stood apart from the Tuscan trends of the time. [40:56] Jessica's Kitchen Design Philosophy: Kitchens are the heart of the home and the starting point for any project. Jessica outlines her process, including why she always begins with appliance shopping to ensure the layout matches the client's needs and lifestyle. [42:06] Ice Makers Matter—Design is in the Details: From Scotsman chewable ice to KitchenAid cubes, Jessica shares why every decision—down to your preferred ice texture—should align with how you live and what brings joy to your daily rituals.   Notable Quotes (06:28) “It feels like I'm playing the best game called interior design with myself.” (17:06) “I have to get in the kitchen with them to really understand their story.” (on her personalized approach to client design) (21:07) “The highest vision of your idea is what we're after—not just what's trendy.” (29:28) “If I didn't do it, it would have haunted me every day of my life.” (on taking the risk to start Alice Lane)   Resources Explore Jessica's work and shop online: Alice Lane Home Collection Listen to the Dear Alice podcast for more design tips and inspiring conversations Check out the Coca-Cola video trailer Follow Alice Lane Interior Design on Instagram Follow Female Foodie on Instagram

Award winning author Daco Auffenorde stopped by Authors on the Air to chat about her new highly-anticipated book, The Medici Curse. Ana de 'Medici inherits the family estate in Tuscany, a place fraught with unsettling tragedy and fragmented memories. Her last recollection of the place was on the night her mother died in a tragic accident. Or was it? Anna can't remember the night and many of the locals aren't pleased to see the return of the woman they suspect had a hand in her mother's demise. Her mother wore a priceless heirloom necklace, missing since that horrible night. Many believe it's cursed, dooming all those who dare wear the Medici Falchion. An atmospheric, gothic tale of a woman trying to find what the past holds, and she might not be prepared for what lurks in the present. Listen to Daco describe the underpinnings of The Medici Curse, the characters, and how the Tuscan countryside seems so vivid.

Jeff Larson of Green Bay Sail and Paddle recounts his dream month in Italy, balancing between bustling cities like Venice and Rome and the serene Tuscan countryside. He shares vivid tales of navigating Italian roads, indulging in local culinary delights, and the challenges of tracing Italian genealogy. The episode flows into a vibrant discussion about his organization's mission to provide sailing experiences to underprivileged kids, with an emphasis on inclusivity and education. They empower kids with unique skills, exposing them to the beauty of the bay, and instilling a love for sailing and the outdoors. Maino and the Mayor is a part of the Civic Media radio network and airs Monday through Friday from 6-9 am on WGBW in Green Bay and on WISS in Appleton/Oshkosh. Subscribe to the podcast to be sure not to miss out on a single episode! To learn more about the show and all of the programming across the Civic Media network, head over to https://civicmedia.us/shows to see the entire broadcast lineup. Follow the show on Facebook and X to keep up with Maino and the Mayor! Guest: Jeff Larson

Want to go deeper than guidebooks and monuments? Try connecting with a place through your taste buds. In this episode, I chat with Angelo Carotenuto, founder of LivTours, about how to connect with Europe through food — one bite, one story, one unforgettable experience at a time.Angelo shares how food is more than just fuel when you travel. It's a sensory gateway into culture, history and daily life — whether you're sipping wine at an outdoor cafe in Paris or rolling pasta in a local Tuscan kitchen.What we dish up in this episode:Why food is one of the most meaningful ways to connect with EuropeHow regional traditions shape what (and how) people eat — spoiler: not all carbonara is created equalWhat makes a truly great food tour (hint: it's not tiny samples)Cooking classes that feel like home — and actually teach you something you'll cook againWhy small groups create deeper, more personal food experiencesYou'll also get a peek into LivTours' new cooking school and the delightfully personal cooking class set in Angelo's mom's Roman kitchen (yes, for real — it's the dream).If you're craving a more authentic way to experience Europe, this conversation will inspire you to explore it one plate at a time.

Florence was founded in the 1st century BCE as a Roman military outpost, although it came to prominence as a centre of commerce and the arts in the 14th to 16th centuries CE. The Florentine method of speech even became the Italian language. Some of the city's most famous exports are Leonardo da Vinci, Galileo, Michelangelo, and Niccolo Machiavelli, along with the Medici family. You can see the tombs of Galileo, Michelangelo, and Machiavelli in the Basilica of Santa Croce. But that's not all you can find in this Tuscan city. From the mythological scenes to statues of Roman gods present in the Uffizi, Florence has a range of odd curiosities and folk traditions that are worth seeing. Let's explore some of the stranger side of Florence in this week's episode of Fabulous Folklore! Find the images and references on the blog post: https://www.icysedgwick.com/florence-folklore/ Pre-order Ghostlore: https://geni.us/ghostlore The Many Faces of Medusa talk: https://ko-fi.com/s/a60a047ebb Get your free guide to home protection the folklore way here: https://www.icysedgwick.com/fab-folklore/ Become a member of the Fabulous Folklore Family for bonus episodes and articles at https://patreon.com/bePatron?u=2380595 Buy Icy a coffee or sign up for bonus episodes at: https://ko-fi.com/icysedgwick Fabulous Folklore Bookshop: https://uk.bookshop.org/shop/fabulous_folklore Pre-recorded illustrated talks: https://ko-fi.com/icysedgwick/shop Request an episode: https://forms.gle/gqG7xQNLfbMg1mDv7 Get extra snippets of folklore on Instagram at https://instagram.com/icysedgwick Find Icy on BlueSky: https://bsky.app/profile/icysedgwick.bsky.social 'Like' Fabulous Folklore on Facebook: https://www.facebook.com/fabulousfolklore/

SEASON 7: All Roads Lead to ClermontEPISODE 164: The Council of Piacenza, Pt.1The world is about to descend upon one mid-sized Tuscan city called Piacenza, and what comes out of this week-long event will not only set the stage for what's to come (such as the First Crusade, for starters), but also set serious legal and doctrinal precedent for centuries.No More Paywalls! How?If you believe in what's happening here – bringing our shared history to life, warts and all, free to the public with absolutely no more paywalls…ever…please consider donating to my caffeine-mediated research and writing through the website/app Buy Me A Coffee! With opportunities for one-time donations and even a monthly donation plan, you can voluntarily contribute to the continuation of this show. I would be eternally grateful!Social Media:YouTube: Fortune's Wheel PodcastMeta: https://www.facebook.com/fortunes.wheel.3 X: https://twitter.com/WheelPodcastBuy Me A Coffee!

If you have spent any time at all in the wine trade...even if you have just visited the wine section of your favorite market; you know, have seen and recognize the name Sebastiani. They are one of the original Sonoma county wine families and August is the 4th generation. He makes an interesting point that traditionally in the Italian culture, the firstborn son that gets the name of the founding family member, in this case, it was the 4th generation son. But don't let the family history fool you into thinking this is old school, archaic thinking wine approach; nothing could be further from the truth. Few winery names are as steeped in Sonoma lore as Sebastiani, but August Sebastiani himself is as approachable as a bottle of his family's famed Zinfandel. Tune into this episode and you'll discover why. You'll be privy to a firsthand account of American winemaking's intersection with immigration, family legacy, and relentless innovation, as August peels back the layers of his family's journey from Tuscan stone mason beginnings to California wine empire. You'll hear how his great-grandfather started with nothing but a trowel and a dream, made his fortune in rocks after San Francisco's great earthquake, and how the generations that followed grew that spirit into an industry force—pivoting from stones to grapes, from bulk to premium, and always with a nod to their roots. August shares candid stories of sibling rivalry among winemaking families, the hard lessons learned from Prohibition, and the offbeat path that nearly led him away from wine. Whether wrangling city council duties in between harvests or tending to the next generation of wine drinkers, August reveals how both tradition and restless creativity fuel Three Badge Beverage Corporation's quest for relevance in a marketplace that's constantly shifting underfoot. You'll learn why packaging matters as much as what's in the bottle, what innovation actually looks like for a multigenerational wine business, and why sometimes, the key to success is simply listening—whether it's to a bartender's take on what's trending or a customer's unvarnished truth. Walk away from this episode with intimate knowledge of how the Sebastiani family has continually reinvented itself, how legacy and bold experimentation coexist, and why August believes you sometimes have to run to the front of the parade and pretend you've been leading it all along.   Three Badge Beverage Corporation (Three Badge) Website: https://threebadge.com Sebastiani Vineyards Website: https://www.sebastiani.com Don Sebastiani & Sons Website: https://donsebastianiandsons.com Wine of the Month Club Website: https://www.wineofthemonthclub.com B.R. Cohn Winery Website: https://www.brcohn.com Constellation Brands Website: https://www.cbrands.com Gallo (E. & J. Gallo Winery) Website: https://www.gallo.com Mondavi (Robert Mondavi Winery) Website: https://www.robertmondaviwinery.com Château Montelena Website: https://www.montelena.com Inglenook Website: https://www.inglenook.com Pepperwood Grove Website: https://www.pepperwoodgrove.com Barefoot Wine Website: https://www.barefootwine.com Uncle Val's Gin Website: https://unclevalsgin.com Crudo (Sushi restaurant in Oaxaca) This appears to be a restaurant, but not enough detail was given for an official website. Knox & Dobson (RTD Cocktails) Website: https://knoxanddobson.com #wineindustry #SonomaValley #SebastianiFamily #wineinnovation #winemarketing #premiumwine #generationalbusiness #ThreeBadgeBeverage #spiritsindustry #Prohibition #immigrantstories #Californiawine #nonalcoholicbeverages #winebranding #markettrends #familylegacy #winepackaging #retailwinesales #craftbeer #readytodrinkcocktails      

More weird Amazon reviews: https://www.youtube.com/playlist?list=PLTz_vyR-zjcBMoD6PwEpKv-kYsR0vlh9nThey said it was just Tuscan Whole Milk, 1 Gallon, but I have uncovered something far greater. This is no ordinary dairy product—it is liquid poetry, a Shakespearean masterpiece in a plastic jug. Today, we embark on a dramatic reading of its infamous Amazon reviews, which have turned a simple grocery item into an internet legend. Will this milk transcend its humble origins? Or will it curdle under the weight of expectation? Stick around as we dive into the most over-the-top food review of all time!YouTube: https://www.youtube.com/reddxyDiscord: https://discord.gg/reddxPayPal: https://www.paypal.me/daytondoesPatreon: http://patreon.com/daytondoesTwitter: http://www.twitter.com/daytondoes

Six Bars Jail, a small club located just outside of Florence, Italy, was founded in 2006.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

SEASON 7: All Roads Lead to ClermontMiniseries: Popes, Emperors, Kings, & A CountessEPISODE 163: Exorcising Her DemonsThe world turns its eyes to a single Tuscan city—Piacenza. Over the course of one monumental week, Church and state collide, grievances are aired, and the groundwork is laid for seismic shifts that will echo for centuries...and it's all thanks to one lady in particular: Matilda of Canossa.No More Paywalls! How?If you believe in what's happening here – bringing our shared history to life, warts and all, free to the public with absolutely no more paywalls…ever…please consider donating to my caffeine-mediated research and writing through the website/app Buy Me A Coffee! With opportunities for one-time donations and even a monthly donation plan, you can voluntarily contribute to the continuation of this show. I would be eternally grateful!NOTE: DISREGARD ANY MENTION OF PATREON. That account has been closed in the process of tearing down of any paywalls! Social Media:YouTube: Fortune's Wheel PodcastMeta: https://www.facebook.com/fortunes.wheel.3 X: https://twitter.com/WheelPodcastBuy Me A Coffee!

“We need to stop building and waiting for revenue to follow. That era is over.” — Michele Campriani, CRO, Optiva In this insightful episode of Technology Reseller News, Publisher Doug Green sits down with Michele Campriani, Chief Revenue Officer at Optiva, for a wide-ranging conversation recorded from a Tuscan villa—but focused squarely on the future of telecom. Campriani brings three decades of telecom experience and a sharp diagnosis: while infrastructure investments like 5G have improved customer experience, they haven't translated into new revenue for operators. Campriani introduces the concept of the “Segment of One”—a strategy enabled by AI and real-time data analytics that allows telcos to hyper-personalize services, pricing, and customer engagement at scale. Optiva, a long-standing billing and charging solutions provider, has re-architected its cloud-native platform to support this vision, helping both established operators and agile MVNOs capitalize on new go-to-market models. He emphasizes how MVNOs, once seen as disruptors, are now strategic allies in a hyper-competitive market. Optiva supports operators in rapidly onboarding MVNOs while also enabling MVNOs themselves with dynamic pricing and tailored services. This new agility is proving essential in markets where customer acquisition is increasingly driven by niche offerings and brand differentiation. The conversation also explores how AI can help reduce costs through emerging autonomous network models, and why operators must shift focus from pure technology investment to revenue-focused transformation. With players like Mint Mobile rewriting the playbook, Campriani says it's time for telcos to get aggressive—or risk being left behind. Learn more: https://www.optiva.com

Stephen Petasky is the founder and CEO of The Luxus Group, a hospitality and development firm specializing in luxury vacation homes, global restorations, and high-end resort communities. Over nearly two decades, he's raised more than $100 million, facilitated 20,000 vacations, and partnered with brands like Four Seasons to deliver premium lifestyle experiences through real estate. His business journey spans from fractional home ownership to international development, all driven by a passion for design, family travel, and scalability.     Make sure to download our free guide, 7 Questions Every Passive Investor Should Ask, here. Key Takeaways Stephen started Luxus by solving his own problem—traveling with young kids—and turned that into a $100M global vacation home portfolio. Raising capital gets easier when the investment includes a dual purpose, like lifestyle use alongside financial return. Scaling a business requires building it “back to front”—start with the exit goal, then reverse engineer every step. Real estate and development success takes patience; some ventures took 7–10+ years to turn profitable. Subject matter expertise becomes a valuable asset after years of refinement, leading to higher-impact, lower-risk projects.     Topics How a Personal Travel Need Became a Syndicated Real Estate Venture Started Luxus to create a family-friendly alternative to hotels or inconsistent vacation rentals. Solved the problem of predictability, comfort, and flexibility by imagining ownership of 30 homes—then invited others to co-invest. Raised $3.5M to purchase three homes; word-of-mouth demand led to $100M+ raised and 50 properties acquired. Dual-Purpose Investing: Lifestyle + Returns Investors received lifestyle benefits—discounted nightly rates—alongside capital preservation. These vacation privileges created real financial savings, boosting total return beyond simple IRR metrics. Stephen compares the model to a “golf club that sells at the end”—with liquidity and upside built in. How to Make Raising Capital Easier Dual-purpose investments or vendor-aligned capital (e.g., landowners or contractors investing) make raises more compelling. Giving investors experiential or operational upside increases buy-in—even when the financial returns are moderate. Partnerships built on aligned interests are more resilient over time. Scaling With Clarity and Hindsight Luxus' new business model was built “back to front,” starting with a $100M valuation target and working backward to day one. Planning for bottlenecks—legal, financial, tech, or operational—can reduce future breakdowns. AI tools now help model scalable pathways and highlight structural weak points before launch. New Ventures: Management, Development, and Restorations Luxus now manages luxury short-term rentals it doesn't own, applying hotel-like service and strategy. Stephen is a core partner in the Four Seasons Private Residences Las Vegas ($1.3B sellout). The company also restores centuries-old Tuscan estates for North American and European clients—12 years in, with a waitlist.    

In this episode, I am calling time on the nonsense that needing a break means you're lazy, weak, or somehow letting the side down. Honestly, if I had a pound for every introvert who has felt guilty for needing to recharge, I'd be recording this from my Tuscan villa.   So let's straighten this out. I'm unpacking the difference between rest, recharge, and replenishment; because yes, they are different. And I am inviting you to embrace a mindset that swaps shame for strategy. My aim is that you walk away with a new mantra, practical tips, and hopefully, a deep sigh of relief that yes, you are allowed to pause; and no, you don't need permission.   ** Key Points **   Resting doesn't always mean recharging. Guilt out, gratitude in Energy need are not optional   #PowerOfSilence #Introverts #FlourishingIntroverts   *** Resources *** Visit https://hub.flourishingintroverts.com/resourcesp for tools and resources mentioned during the podcast.  

James Gray and Calvin Betton are in Eastbourne while George Bellshaw dials in from an early-morning gym session in London. They discussed... Carlos Alcaraz beats Jiri Lehecka to claim the title at Queen's once again and reinforce his status as favourite for the Wimbledon title Dan Evans got first top 20 win since 2023 and only his second ever on grass at Queen's to upset Frances Tiafoe and gets a wildcard for Wimbledon Jannik Sinner loses to Alexander Bublik, his worst lost by ranking since 2023, first time he has lost to not Alcaraz since August 2024 The US Open have announced the Mixed Doubles Championship, featuring Osaka/Kyrgios, Alcaraz/Raducanu and more Maria Sakkari and Yulia Putintseva are involved in one of tennis's great spats Wimbledon confirm wildcards, including one for Petra Kvitova, who says she will retire after the US Open later this year. Lois Boisson misses out Emma Raducanu is quizzed about equal prize money but says she doesn't want to get involved in the conversation Katie Boulter shares some of the abuse she gets on a regular basis from disgruntled gamblers on social media Tennis in brief Debbie Jevans, chair of the All England Lawn Tennis and Croquet Club (AELTC), has confirmed plans for a statue of Andy Murray at Wimbledon. Jevans says she and the AELTC are “working closely” with Murray on the plans, which involve the statue being unveiled in 2027, fittingly marking the 150th anniversary of the first Championships. Jannik Sinner has recorded a duet of "Con Te Partirò" with Andrea Bocelli, marking the tennis player's first foray into music. The collaboration was announced this week and was recorded in a studio in Tuscany. The video features footage from the pair's childhoods and more recent clips of the singer and Sinner, clutching a racket and tennis ball, in front of a piano in Bocelli's Tuscan home. After nearly two years in the wilderness, former Wimbledon champion Markéta Vondroušová has won the Berlin Open, defeating Chinese qualifier Wang Xinyu in a hard-fought final. The Czech left-hander came through 7–6, 4–6, 6–2, saving six set points in a dramatic opening set. It's her first title since Wimbledon 2023, and a timely return to form just ahead of this year's Championships. It was a statement win that included toppling world number one Aryna Sabalenka in the semifinals—her first career victory over a reigning number one. American McCartney Kessler claimed her first grass-court title at the Nottingham Open, defeating Ukraine's Dayana Yastremska 6-4, 7-5 in a rain-interrupted final. The unseeded 23-year-old from Georgia knocked out defending two-time champion Katie Boulter and top seed Beatriz Haddad Maia en route to capturing her third career WTA title. It's been a remarkable 12-month run for Kessler, who has now won all three of her career titles since Cleveland last summer. This episode is brought to you by Tide. If you're interested in one of their savings accounts for businesses - and supporting the podcast at the same time, please follow the link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tide.co/offers/tennisunfiltered⁠⁠⁠⁠⁠⁠⁠ Save more, earn more—up to 4.48% AER (variable). Interest rates are tiered, with the top rate for balances over £1M. Each tiered rate applies to the portion within that range. New Tide members get these rates free for 6 months; after that, your Tide plan's rates apply. For full offer T&Cs visit ⁠⁠⁠tide.co/savings. Learn more about your ad choices. Visit podcastchoices.com/adchoices

James Gray and Calvin Betton are in Eastbourne while George Bellshaw dials in from an early-morning gym session in London. They discussed... Carlos Alcaraz beats Jiri Lehecka to claim the title at Queen's once again and reinforce his status as favourite for the Wimbledon title Dan Evans got first top 20 win since 2023 and only his second ever on grass at Queen's to upset Frances Tiafoe and gets a wildcard for Wimbledon Jannik Sinner loses to Alexander Bublik, his worst lost by ranking since 2023, first time he has lost to not Alcaraz since August 2024 The US Open have announced the Mixed Doubles Championship, featuring Osaka/Kyrgios, Alcaraz/Raducanu and more Maria Sakkari and Yulia Putintseva are involved in one of tennis's great spats Wimbledon confirm wildcards, including one for Petra Kvitova, who says she will retire after the US Open later this year. Lois Boisson misses out Emma Raducanu is quizzed about equal prize money but says she doesn't want to get involved in the conversation Katie Boulter shares some of the abuse she gets on a regular basis from disgruntled gamblers on social media Tennis in brief Debbie Jevans, chair of the All England Lawn Tennis and Croquet Club (AELTC), has confirmed plans for a statue of Andy Murray at Wimbledon. Jevans says she and the AELTC are “working closely” with Murray on the plans, which involve the statue being unveiled in 2027, fittingly marking the 150th anniversary of the first Championships. Jannik Sinner has recorded a duet of "Con Te Partirò" with Andrea Bocelli, marking the tennis player's first foray into music. The collaboration was announced this week and was recorded in a studio in Tuscany. The video features footage from the pair's childhoods and more recent clips of the singer and Sinner, clutching a racket and tennis ball, in front of a piano in Bocelli's Tuscan home. After nearly two years in the wilderness, former Wimbledon champion Markéta Vondroušová has won the Berlin Open, defeating Chinese qualifier Wang Xinyu in a hard-fought final. The Czech left-hander came through 7–6, 4–6, 6–2, saving six set points in a dramatic opening set. It's her first title since Wimbledon 2023, and a timely return to form just ahead of this year's Championships. It was a statement win that included toppling world number one Aryna Sabalenka in the semifinals—her first career victory over a reigning number one. American McCartney Kessler claimed her first grass-court title at the Nottingham Open, defeating Ukraine's Dayana Yastremska 6-4, 7-5 in a rain-interrupted final. The unseeded 23-year-old from Georgia knocked out defending two-time champion Katie Boulter and top seed Beatriz Haddad Maia en route to capturing her third career WTA title. It's been a remarkable 12-month run for Kessler, who has now won all three of her career titles since Cleveland last summer. This episode is brought to you by Tide. If you're interested in one of their savings accounts for businesses - and supporting the podcast at the same time, please follow the link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tide.co/offers/tennisunfiltered⁠⁠⁠⁠⁠⁠⁠ Save more, earn more—up to 4.48% AER (variable). Interest rates are tiered, with the top rate for balances over £1M. Each tiered rate applies to the portion within that range. New Tide members get these rates free for 6 months; after that, your Tide plan's rates apply. For full offer T&Cs visit ⁠⁠⁠tide.co/savings. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Not all jeans are cute, the celebrity worship cult, are the subways better, underground living, preparing for the end of the world, fashionista.   Countdown, heads of state, we were liars, sonic, game night, britbox, dark winds season 3, flight risk, basketball wives , the Kardashians, 1992.   Summer ramen, bacon ranch turkey burger, Mac salad, eating earlier, chili lime corn, smash burger tacos, Tuscan salmon? Cauliflower bites   Happy Friday stars

Giovanni Mariti (1736–1806) was an Italian traveler best known for his detailed accounts of the Eastern Mediterranean, particularly Cyprus, during the 18th century. Born in Florence, Mariti served as an official in the service of the Grand Duchy of Tuscany, and his travels provided him with firsthand insights into the social, political, and economic life of the regions he visited. He stayed in Cyprus for seven years and served as an official in the Tuscan consulate in Larnaca. His most notable work, Travels in the Island of Cyprus, written in the late 18th century, is a rich source of information on the customs, governance, and history of Cyprus under Ottoman rule -- particularly in the earliest excavations on the island. In this excerpt, we hear from Mariti as he discusses some interesting finds in and around Larnaca. This excerpt is a perfect springboard into my next month's guest, Luca Bombardieri (Director of the Erimi Archaeological Project) as we discuss early archaeology in his latest publication, "From Exploration to Exploitation: Giovanni Mariti, Domenico Sestini, Antonio Mondaini and the Early History of Cypriot Archaeology." 

Expert tour guides share advice for exploring the ancient ruins and seaside villages along Turkey's Aegean coast, the Renaissance wonders of Florence, the sun-drenched Tuscan countryside, and charming Danish towns and islands easily reached on day trips from Copenhagen. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.

We're Back: A PLP Story

In this episode of Read Between the Wines, we return to the heart of Tuscany to meet Leonardo Bellaccini, the legendary oenologist of San Felice. With over 40 years at the estate, Bellaccini shares how tradition and innovation work hand in hand to shape some of Italy's most iconic wines. We explore the story behind Vigorello, the first Super Tuscan from Chianti Classico, and the revival of Pugnitello, a once-forgotten grape now central to San Felice's identity. Bellaccini also opens up about the estate's commitment to sustainability, including regenerative viticulture and adapting to climate change without irrigation. This conversation goes beyond winemaking—it's about preserving culture, respecting the land, and understanding wine as more than just a drink. As Bellaccini says, “Wine makes your soul richer.” Whether you're a Tuscan wine lover or simply curious about what makes great wine possible, this episode is a thoughtful and inspiring listen.   For more information about our Podcast, visit us on the web:  https://readbetweenthewinespodcast.com Follow us on Instagram: https://www.instagram.com/betweenthewinesmedia Connect with us on LinkedIn: https://www.linkedin.com/company/read-between-the-wines   

Quincy and Justine recap their Tuscan roadtrip across Florence, Sienna, and Montepulciano ending in Assisi for Nina and Brian‘s beautiful wedding. Oh, and yes, the secret is out!!

4/21/2025 - The San Fiori StudSeason 8 - Episode #58SUMMARY:When Luca Romano left Brooklyn for a quiet Tuscan village to explore his grandmother's past, he expected history; what he found was Antonio. Tall, dark, and effortlessly magnetic, the local with the disarming smile quickly became impossible to ignore. What began as lingering glances over espresso at the village café soon turned into heated moments charged with undeniable tension. And as Luca wanders the town, uncovering layers of his family's heritage, he begins to suspect that some love stories don't just fade with time—they find their way back to life.* Steamy Stories Official Website: https://www.SteamyStoriesPodcast.comThe Steamy Stories podcast is a male-male romance fiction podcast. Each episode is a sexy, short gay story told playfully. Steamy Stories is the podcast where bromance becomes bromosexual. STEAMY STORIES is written by JC Calciano and narrated by Nate.Listen now to the STEAMY STORIES PODCAST on www.steamystoriespodcast.com

At age 39, Francesca Montillo had a thriving healthcare career at a prestigious Boston hospital—but her heart was in Italy, dreaming of pasta, wine, and sun-soaked adventures. In this episode, she shares how she slowly and strategically built a food and travel business on the side, eventually trading her secure 9-to-5 for a life she once thought was too good to be true. From pandemic pivots to cultural expectations and midlife realizations, Francesca's story is a masterclass in following your gut, even when it takes 20 years to listen. If you've ever wondered what might be waiting on the other side of “what if,” this conversation is for you.Guest Bio Francesca Montillo grew up in Italy until the age of 11, upon which time she moved to Boston with her family. She spent every summer after the move back in Calabria, enjoying time at the beach, local markets and spending time with childhood friends. It was during her trips back that her love for Italy grew even more intensely. Her initial career ambitions were to work in law enforcement and she holds a Bachelor's degree in Criminology and Law. After a short stint in the field, she went on to earn a Masters in Healthcare Management instead. After a successful 22+ year career in healthcare management for both private and governmental sectors, Francesca reinvented herself again and took the leap and started her own business, combining her love of Italian travels and cooking. Via her business, Lazy Italian Culinary Adventures, Francesca is able to showcase her native land and its cuisine. Francesca has also written three Amazon bestselling cooking books focusing on Italian dishes.Turning 40 and turning pasta into a paycheckFrancesca Montillo was living the dream—on paper. With a master's degree in healthcare administration and a thriving job at a Harvard-affiliated hospital, she had what many would call a “great job.” But deep down, Francesca knew it wasn't her dream. At 39, just shy of her milestone 40th birthday, she quietly began building a very different life—one steeped in Italian cuisine, rolling Tuscan hills, and the freedom of self-employment. Today, she leads delicious culinary adventures in Italy and has turned her side hustle into a full-blown business and lifestyle. In this episode, Francesca shares how she slowly and strategically transitioned from a traditional career to creating Lazy Italian Culinary Adventures, proving that it's never too late to design a life you love.Episode Highlights:How Francesca's childhood in Calabria and Boston shaped her love for Italian food and culture.The early whispers of entrepreneurship—and why it took nearly 20 years to act on them.The delicate balance of building a business while holding down a demanding 9-to-5.How COVID nearly derailed her dream—and how she pivoted to Zoom cooking classes and writing cookbooks.What finally pushed her to walk away from a safe, successful career in healthcare.The cultural tug-of-war between traditional expectations and personal fulfillment.Why midlife was the perfect time for Francesca to bet on herself—and what she'd tell others standing at the same crossroads.This conversation is a reminder that the path to your dream life might not be a straight line—and that's okay. Francesca's story shows us the power of patience, planning, and trusting your gut—even if it takes two decades to do something about it. If you've ever thought “someday” could be “today,” this is the inspiration you've been waiting for.If you enjoyed this episode, don't forget to rate, follow, and review The Big Four Oh Podcast. It helps more people find us—and find the courage to make their own big midlife moves.Guest ResourcesConnect with...

Join host Craig Dalton and Trek Travel's Rich Snodsmith as they take you on an exhilarating journey through the heart of gravel cycling in Italy. In this episode of The Gravel Ride podcast, they share their recent experience at the Strade Bianche Gran Fondo trip organized by Trek Travel. With over three decades of friendship, these two avid cyclists reminisce about their chance meeting at the Lugano Cycling World Championships in 1996 and their shared passion for the sport. Throughout the episode, Rich and Craig discuss their incredible adventures, from vintage bikes at L'Eroica and witnessing the Strade Bianche professional bike race, to participating in the challenging 140-kilometer Gran Fondo alongside 7,000 other riders. They also share their encounters with pro cyclists and the camaraderie of the Trek Travel group. If you're looking for an immersive and unforgettable gravel cycling experience, this episode will inspire you to find dirt under your wheels and explore the breathtaking landscapes of Italy. Topics discussed: Introducing the Strade Bianche Gran Fondo trip with Trek Travel  Riding an international Gran Fondo  Experiencing the energy and spectacle of professional bike races  Meeting pro cyclists and gaining insights into the sport  Challenges and rewards of gravel riding in Italy  Stunning scenery, castles, and brick towns on the route  The supportive and well-organized nature of Trek Travel trips  Exciting plans for future cycling adventures Full Transcript: Craig Dalton (Host) | 00:00:03 to 00:00:33 Hello and welcome to the Gravelride podcast, where we go deep on the sport of gravel cycling through in depth interviews with product designers, event organizers and athletes who are pioneering the sport. I'm your host, Craig Dalton, a lifelong cyclist who discovered gravel cycling back in 2016 and made all the mistakes you don't need to make. I approach each episode as a beginner to unlock all the knowledge you need to become a great gravel cyclist. This week on the show, we welcome Rich Snodsmith from Trek Travel. Rich is one of my oldest cycling friends. Craig Dalton (Host) | 00:00:33 to 00:01:00 We met over 30 years ago, actually, in Italy. As you'll hear from our story, Rich and I were recently in Siena in Italy for the Strada Bianchi Gran Fondo trip. With track travel, we were able to watch both the professional bike race as well as participate in a 140 kilometer mass start. Gran Fondo across the white roads, the white gravel roads of Siena. Fantastic trip. Craig Dalton (Host) | 00:01:00 to 00:01:10 I can't wait for you to hear more of the details. With that said, let's jump right into the show. Hey, Rich, welcome to the show. Hey, Craig, good to see you. Thanks for having me on. Craig Dalton (Host) | 00:01:10 to 00:01:36 Yeah, absolutely. You and I just shared a magical experience on the roads and trails of Italy, which is the purpose of you joining this call. But you, you and I have a rich history, no pun intended, of cycling experiences in Italy. That's right. We met randomly in 1996 at the Lugano Cycling World Championships and have stayed friends ever since. Craig Dalton (Host) | 00:01:36 to 00:01:51 Yeah, fortunately I. I eventually moved to San Francisco a few years later. So we were able to ride together, right? Yeah, yeah, yeah, we were able to ride together for. Gosh, it's hard to believe it's three decades at this point, which is crazy to think about. Craig Dalton (Host) | 00:01:51 to 00:02:14 My end of our Lugano story was I was working in Italy and my colleague, who we both know, Jeff Sanchez, said to me, going to go to the World Championships and oh, by the way, we have to go pick up Rich. He's going to be at the Duomo in Milan on the way. Pre cell phones, be there at 5:00. Don't be late. Yeah, exactly. Craig Dalton (Host) | 00:02:14 to 00:02:34 So super fun to finally go back to Italy together. Obviously, we've been riding on the roads and trails of Marin county for a long time, but to finally have the stars align on this trip was fantastic. Yeah, it was great to get out there and do that again. We also saw another World Championships together in Richmond, Virginia. That's right, yeah. Rich Snodsmith (Guest) | 00:02:34 to 00:02:40 The thing for the World Championships, you've. Seen a few and we've got a future one. I Think in our plans, right? Oh, yeah. Montreal 2026. Rich Snodsmith (Guest) | 00:02:40 to 00:02:55 Let's go. There we go. See you there. So this, you put the idea of this trip in my mind probably December of last year. And the trip, to be specific, because I don't think we've mentioned it, although I probably mentioned it in the intro. Craig Dalton (Host) | 00:02:55 to 00:03:09 Is the Strada Bianchi professional bike race trip with Trek Travel. Was it me that put it in your mind? I was asking you where you were going to go. I thought you. I thought you convinced me, but I was down as soon as you suggested it. Craig Dalton (Host) | 00:03:11 to 00:03:52 It's interesting. Obviously, we're on a gravel cycling podcast and this is sort of a. A hybrid trip almost because we're road riding, but we're riding on the Strada Bianca, the white roads of Tuscany outside Siena. And for those listeners who are fans of both professional road racing and gravel cycling, I think Strada Bianchi is the race that gets us most excited because we see the coverage, we see the professional road riders riding on gravel, and the visuals are just awesome. And they're kind of like what we experience as gravel racers and riders routinely. Craig Dalton (Host) | 00:03:52 to 00:04:19 But so cool to see all the pro bike teams go through and participate in the event. So I was super stoked, obviously. I'd been on a Trek Travel gravel tour in Girona a couple years prior, so I'd had that experience with Trek, but this is the first kind of pro bike race enabled tour that I'd ever been on. Yeah, I mean, it's really interesting to blend those things together. I mean, you being more of a gravel rider, me being more of a road rider. Rich Snodsmith (Guest) | 00:04:20 to 00:04:59 But the last few trips I've taken with Trek Travel have been gravel trips. You know, getting out there and trying new things, trying the Vermont trip, trying the Dolomites last year, this was just a really cool experience to put like my fandom of the road cycling and racing world along with this, like, almost instant classic. The race has only been around for 20 years and it's like, become a real fan favorite. Yeah, I was, I was looking up some of the history of the race and I didn't realize that it started out with Laroica, which is a. An event that many people have heard about where you ride vintage bikes on this course. Craig Dalton (Host) | 00:04:59 to 00:05:18 And the professional bike race emerged. So the loraca started in 1997. In 2007 is when the professional bike race emerged. So it's interesting. And obviously being in that region and riding in that region, we saw signs of Loraka all over the place, right? Rich Snodsmith (Guest) | 00:05:18 to 00:05:38 Yeah, we Even ate at the Laroica Cafe. That was incredible. Yeah, exactly. And I came home with a Loracha sweatshirt as well. And then the, the, the cool thing, and we probably failed to mention it at this point is there's the Gran Fondo the day after, after Strada Bianchi, which was awesome. Craig Dalton (Host) | 00:05:38 to 00:05:59 So we actually get to go on a 140 kilometer rides. A ride on the similar roads as the professionals. Yeah, it's not the full men's road course, but it's pretty close to the women's road course and we cover all the last, you know, climbs, you know, that the. Both the men's and the women's race covered. That was really cool. Rich Snodsmith (Guest) | 00:05:59 to 00:06:21 Especially after seeing them finish the day before and then going out and riding those roads, seeing where Poga crashed and then, you know, doing that last 20k of climbs is just bananas, beautiful and hard. It was pretty rewarding that ride. I can't wait to get into that details a little bit more of the event later. I did. I'm. Craig Dalton (Host) | 00:06:21 to 00:06:46 As I'm speaking, I misspoke because I have been to Europe once before around the Tour of Flanders and did the Tour of Flanders grandson do, which I noted. And in speaking to the Trek travel guides, you've got a series of awesome trips that month in Flanders of a similar vein. Right. You do have Perry Roubaix and. Or a Flanders trip. Rich Snodsmith (Guest) | 00:06:46 to 00:06:57 Yeah. You can choose the whole Holy Week, you could do both Flanders and Roubaix or you can break it into chunks and do one or the other. So it's. Yeah. If you're a pro race fan, that's a nice companion to Strat Bianca. Rich Snodsmith (Guest) | 00:06:57 to 00:07:10 The. The Flanders Roubaix ultimate weekend or ultimate week there. And then one of the highlights of the year, presumably for Trek travel is your Tour de France tours. For sure. We take over a couple hundred people there every year. Rich Snodsmith (Guest) | 00:07:11 to 00:07:19 We do usually do five or six trips through the Alps and the Pyrenees. It's. That's a pretty exciting one too, if you've never been to the Tour. For sure. Yeah. Craig Dalton (Host) | 00:07:19 to 00:07:45 Well, let's talk through the trip a little bit that we participated in because I think it'll give people a flavor. I've talked about my, my experience with track in Girona and my general love of gravel travel. But more extensively, I love traveling by bike and having these experiences because it's just, it's just so much fun. So we start off the trip, it's a pretty quick trip relative to some others because in a five day timeline. Right. Craig Dalton (Host) | 00:07:45 to 00:08:01 So we flew over. You'd Already been in Europe, but I flew over to Florence and met you the night before. And day one, we basically just get picked up by our guides and head on over to Siena, which is about an hour and a half away. Yep. And then the bikes. Craig Dalton (Host) | 00:08:01 to 00:08:21 Yeah, straight onto the bikes. And the beauty of. The beauty of this trip and all the truck travel trips is they've got bikes already set up for you, so you send your measurements and if you want to ride your own saddles or pedals, you can, you're welcome to bring those, but they'll basically get it dialed. And that. That first day, I think we went for maybe an hour and a half shakeout ride just to see how the bike. Rich Snodsmith (Guest) | 00:08:21 to 00:08:31 30 miles. Yeah, yeah. And how many people were in our group. We had 19 with us and then three guides. Okay, so is that pretty typical on these pro bike? Craig Dalton (Host) | 00:08:31 to 00:08:46 Sort of. They tend to sell out. They're pretty popular. And guests will go back and forth between the Strada Bianca or. I think quite a few of the guests or folks that were on our trip had done the ultimate Holy Week trip before with Flanders and Roubaix and some had done the tour as well. Craig Dalton (Host) | 00:08:46 to 00:09:03 Yeah. It was pretty fascinating talking to some of the men and women on our trip to learn just how many trips they had done with you guys. Yeah, it was neat to like show up and kind of already have the camaraderie of. A lot of the guests on that trip had been with Nick or Viba or Gio on previous trips. So they were. Rich Snodsmith (Guest) | 00:09:03 to 00:09:21 There was already sort of a built in fan base there. Yeah. And I suppose it's. I suppose it's the nature of this type of trip, but I felt like everybody in the crew was quite competent on the bike and there were some people who were faster than us, some people slower than us, but everybody was mostly faster. Yeah. Rich Snodsmith (Guest) | 00:09:21 to 00:09:25 There's an impressive riders on this trip. It was pretty, pretty great. Yeah. Yeah. And the. Craig Dalton (Host) | 00:09:26 to 00:09:45 And the guides were equally impressive both, you know, across the week. Just getting to know them personally, seeing their fitness. A, but B. And more importantly, they're just understanding of all the sectors and the roads that we'd be riding and their, their love of Strada Bianchi. Yeah, the knowledge and passion for the race was definitely evident. Rich Snodsmith (Guest) | 00:09:45 to 00:09:57 It was pretty cool. Yeah. So we got a shakeout ride on the Monday or, sorry, on the first day of the trip. Yeah. And then the second day we went a bit longer and kind of got our first real look at some of the. Craig Dalton (Host) | 00:09:57 to 00:10:19 The white roads. Yeah, we think it was a 50. It was a nice lead up to the Fondo because it was like a 30 mile day one, a 50 mile on day two, which was pretty challenging. It was, but not like back breaking. And then we went to the race to view the race viewing day, which was like a gentle 30 miles before the Fonda, which was kind of a nice way to structure the week. Craig Dalton (Host) | 00:10:19 to 00:10:42 Yeah. When I think when I first looked at that mileage, I'm like, gosh, I'm going all the way to Italy. I just want to ride my ass off. But as, as it came down to it between like travel fatigue, it being earlier in the year, and the punchiness of those climbs we were experiencing on day two, like that was enough in sort of those first couple days. And I felt totally satisfied. Rich Snodsmith (Guest) | 00:10:42 to 00:10:56 Yeah, you can put in if you're doing the big options every day. You get 200 miles in, in four days, plus the race viewing. So it's, it's, I think it's a really well designed trip. It's, it is compact. But it's surprising how tired you can be after doing those four days. Craig Dalton (Host) | 00:10:56 to 00:11:10 Yeah, yeah, a hundred percent. The elevation is pretty. Every day has a nice chunk of elevation gain. Yeah. And I think for, for us, like we don't have a ton of rolling hills around where we live, they said they tend to be more sustained. Craig Dalton (Host) | 00:11:10 to 00:11:28 So it definitely felt different to me. I was feeling a little underprepared that, that 50 mile day, thinking, Gosh, we've got to do 90 plus in the Gran Fondo. It's going to be a long day out there. I'm not gonna lie. I don't think I said it during the trip, but I was a little worried after the first two days. Rich Snodsmith (Guest) | 00:11:28 to 00:11:39 I was grateful for the race watching like cool down day before the Fondo. It all worked out. But yeah, yeah, yeah. So we should, I mean, we should talk through a little bit. We'll get into race day next. Craig Dalton (Host) | 00:11:39 to 00:12:05 But you know, basically every day after the ride, you just leave your bike and the team cleans it, takes care of it, puts it away. You've got really nothing to do but show up and eat and enjoy yourself in Siena. Yeah, take a nap, whatever you need. We, we stayed at a great hotel, the Hotel Athena, just right outside, like in Siena, but just outside the wall. So it was easy to walk like 10 minutes into town. Rich Snodsmith (Guest) | 00:12:06 to 00:12:24 Really, really great location. I mean, one of the best things about the Fondo day was waking up to a completely clean, like just power wash, power dried, chain lubed. It was like a brand new bike getting Ready to ride out to the start. It was pretty great. Clean bike is a fast bike, so I appreciate that. Craig Dalton (Host) | 00:12:24 to 00:12:40 And shammy time's training time. That's right. But yeah, those guys work their butts off to keep those bikes in great shape every morning when you show up. Yeah, no doubt about that one. Sort of topography. Craig Dalton (Host) | 00:12:40 to 00:12:50 Topography note. Siena is up on a hill. Yeah. And you know, that was like warm down. There's no warm down and there's no sort of. Craig Dalton (Host) | 00:12:50 to 00:13:08 In the, in the early mornings when we were rolling out, we're going downhill for 5, 10 minutes no matter what. So it was quite cool on the road out in the rollout in March, for sure. We lucked out. We, the guides every day were saying, it's not usually like this. Like it was. Rich Snodsmith (Guest) | 00:13:08 to 00:13:18 We had like mid-60s during the day, every day. And it was. Fortunately we saw almost zero rain, which was great. Would have been tough to ride those roads in the mud. A hundred percent. Craig Dalton (Host) | 00:13:18 to 00:13:38 And I think it just would have taken away from how much fun we had out on the course on the third day, which is. So we, we did ride maybe 15, 20K out to, I think sector number two on the women's and men's road course. Got to see the women come through, which is a lot of fun. Right, right on one of the. Those gravel roads. Craig Dalton (Host) | 00:13:38 to 00:13:49 Cheer them on. We had ridden that road the day before and then we went to a cafe. Totally overwhelmed. This local cafe with 23 people needing locusts. Yeah. Craig Dalton (Host) | 00:13:49 to 00:14:07 Yeah. I think ebay went in there and basically said, I will buy your entire rack of baked goods. And he just walked him outside and he's like, get the cappuccino machine going and keep them going until we say stop. Yeah, that was great. It was a nice break between the women's and the men's race. Rich Snodsmith (Guest) | 00:14:07 to 00:14:26 It was incredible to see, like the riders go through, but then you just see the apparatus of like all the, the sort of security cars, then all the team cars. And at a certain point, both of our videos, all you can see is dust. When you're on the gravel, when everybody's raging by in the team cars, it's like, there they go. And here come. Here comes the caravan, the follow caravan. Craig Dalton (Host) | 00:14:26 to 00:14:40 It's pretty cool when the safety motorcycles come by and sort of just casually brush people a little bit further to the side of the road. Get, get closer to the curb, will you? Yeah, yeah, yeah. It was interesting. I mean, we didn't. Craig Dalton (Host) | 00:14:40 to 00:14:53 We couldn't see much of the run up of the women's race, but there was Seemingly a fracture. Even at the point in which we started watching, I think there might have been a crash before the women's race. Pretty broken up outside of the main pack. Yeah, yeah. So it was cool. Craig Dalton (Host) | 00:14:53 to 00:15:21 Yeah, they were going slow enough that you could kind of really see your, your favorite athletes cruise by, which is a lot of fun. And to your point, it is always cool seeing all the support the professional athletes get in the team cars. Yeah, it was interesting to see the breakaway. You know, in the men's race you had like a two or three minute breakaway. To see them go by first and then their car, their follow cars and then seeing the, the whole peloton and like UAE on the front clearly just ready to rip it. Rich Snodsmith (Guest) | 00:15:21 to 00:15:43 It was pretty cool. Yeah, yeah, yeah. And we should mention that the, the night before with this trip, we had the opportunity, right, to meet the Lidl track team and we got to go on the, the, the tour bus, as I would call it, the, you know, the big bus that the riders hang out in before and after the race. No photos. Yeah, I was really excited to do some photos. Rich Snodsmith (Guest) | 00:15:43 to 00:15:53 Yeah. And they said no photos, no photos. And, and then we saw the, you know, the, the mechanics van with all the bikes. Mobile service course. That was incredible. Rich Snodsmith (Guest) | 00:15:53 to 00:16:01 Like. Yeah. How many bikes, wheels, chain, chain sets, tires. It's just like a. Incredible organization to get that all set up. Craig Dalton (Host) | 00:16:01 to 00:16:09 Yeah. And then it was cool meeting. We got to meet the women's team and some of the men's team members. Do you remember who we got to talk to? We talked to the whole women's team. Rich Snodsmith (Guest) | 00:16:09 to 00:16:28 They all kind of came out. We sort of had dinner that night with them in the hotel. So we got to talk to mostly Ena Tutenberg, the director, Retta Hansen, great domestique. And then Lizzie Danan was pretty, they were pretty engaging, pretty, pretty fun to see them all chatting up and answering questions from our group. And we got to met. Rich Snodsmith (Guest) | 00:16:28 to 00:16:39 It was a little bit different with the men. They kind of came and went. But we got to meet the previous year's second place finisher Tom Scoins. That was really interesting to talk to him about his race. I think you talked a bit to Quinn Simmons. Rich Snodsmith (Guest) | 00:16:40 to 00:16:53 So we got to meet like a little bit of the whole team there, which was really cool. Yeah, it was cool. And probably not giving away any secrets. Say they, they had a buffet that was separate from our meal. They had scales to weigh their food. Craig Dalton (Host) | 00:16:53 to 00:17:10 They were quite a bit more disciplined than our 19 person group. Yeah, that was, I was surprised to see that as well. I was with my back to them. So they're weighing their food, really, as I'm. As I'm shoveling my pescatarian options in. Craig Dalton (Host) | 00:17:12 to 00:17:39 Um, so then we going back to race day, we see the men in the same location, then we ride ourselves back to Siena that day. Um, and I think we were able to go back to that. Well, I know we were able to go back to the hotel and then make it into the piazza for the time that the women were going to be finishing, which was awesome. We couldn't have timed it better. Yeah, it was great to get back to the hotel, drop off the bikes, grab a quick shower, and then head over there. Rich Snodsmith (Guest) | 00:17:39 to 00:18:06 To watch the last, like, 20k and see him come into the finish line was super, super exciting. It's just such a beautiful, scenic place to finish a bike race. We'll get into. I mentioned that it's up at the top of a hill, so we'll talk about what it's like finishing there, but just you've got this square that's not that big, a great, beautiful clock tower. And the imagery is just stunning. Craig Dalton (Host) | 00:18:06 to 00:18:24 When they come around the final corner, there's people up in their apartments cheering them on from around the corner. And then you see a rider emerge or a sprint emerge to a slight downhill to the finish line. It's just an incredible scene. Yeah, it's pretty iconic. Like, if you think about, like, that finish line, compared to. Rich Snodsmith (Guest) | 00:18:24 to 00:18:44 You could compare it to, like, the finish in Roubaix on the velodrome or the finish on the Champs Elysees in France. It's a super, super different way to finish a bike race up that steep, the Santa Catarina steep climb into the compos. Just really unique. And we were able to get, I mean, super close to the. To the women's finish. Rich Snodsmith (Guest) | 00:18:44 to 00:18:51 Yeah, it was. That was sort of shocking how few people were there. It's sort of a bummer. We were there for the women's race. We're just going to say that now. Rich Snodsmith (Guest) | 00:18:51 to 00:19:16 So we were excited to be so close and to see the podium ceremony afterwards. But you got some great shots of Demi Vollering winning. And then we were standing right where they all finish, and they're all kind of, like, bottlenecked into this little corner and their whole team is surrounding them and people are congratulating them, and they all just look destroyed, and you're just like, wow, how can you get this close to such amazing athletes? But it was. It was really, really cool. Craig Dalton (Host) | 00:19:16 to 00:19:36 Yeah, super cool. And then so we watched the celebration as they got their trophy and sprayed the champagne. We're almost close enough to get hit with champagne. I feel like that was cool. And then the track team had secured a lunch spot right on the piazza in one of the restaurants with the massive flat screen tv. Craig Dalton (Host) | 00:19:36 to 00:20:02 So we were able to roll over there, joined lunch that was already in progress and watch the men's race on TV for a few hours. Yeah, that was like a really cool setup to see the women's finish go stuff our faces and, and keep track of the race while we did it and then be able to run right back outside to see the men finish in the same way. I mean it was pretty remarkable. I think we like getting kind of itchy with about 15, 20k to go. We're like, you ready? Rich Snodsmith (Guest) | 00:20:02 to 00:20:35 Let's get out there, stake out our spot along the finish line. It was awesome. You know, being in North American, we don't always get to watch these events live as they're unfolding. So just sort of feel the energy and watch on the TV obviously that the Tom Pickock Pagachar breakaway was happening and we were all, I think all eyes were on the television at the point where they've got this great shot of Tade ripping around this corner and just hitting the deck. And I didn't think he was going to get up. Craig Dalton (Host) | 00:20:35 to 00:20:47 I don't know about you. It looked, and the first time I saw it, it looked like he really wailed his head and he rolled far into the grass. Got catapulted into the grass. Yeah, yeah. I was absolutely shocked he was able to get up. Craig Dalton (Host) | 00:20:47 to 00:21:22 And then it was nice to see Tom Pickock do the gentlemanly thing and you know, he, yeah, kind of shook his head after the crash but you know, clearly just soft pedaled until today came back to him. It was, it's incredible when you're either in the restaurant or like on the square with the Jumbotrons and something like that happens and you hear the whole crowd gasp, you know, like that, that like collective gasp of a few thousand people right next to you is like pretty like wow, that just happened. Exactly. A shocking mid race events for sure. Yeah, totally. Craig Dalton (Host) | 00:21:22 to 00:21:50 And then once it was back on, like you said, I think with, with, you know, 15k today attacked maybe with 18k to go. And by 15 or 10k we were like, we gotta get out there and get on the streets and get right by the finish line again to see this. Yeah, it was incredible to see him come over the line first all battered and bloodied and he had, was so full of Adrenaline. He didn't say much until he got into the interviewing room. It's like right before he was going to go get his trophy that it kind of hurts now. Rich Snodsmith (Guest) | 00:21:50 to 00:22:15 It's like he had so much adrenaline to attack and finish the race, but as soon as the race is done, he's like, oh, I'm really scratched up. Yeah, he was totally tore up. And then the other interesting thing for me at the finish line was that, you know, not a lot of people actually finish the race, which is. I mean, as a professional, I get it. Like, you do your job, and then you and I will talk about how hard it is to get to the finish and. Craig Dalton (Host) | 00:22:15 to 00:22:25 And why, if. If you weren't required to get there, maybe you don't get there. So I think maybe only, like, 20, 25 riders finished. Does that feel right to you? That sounds about right. Rich Snodsmith (Guest) | 00:22:25 to 00:22:39 Once. Once you're out of contention, there's not a whole lot of reason to struggle through. It was. It was incredible to stand there and watch the finishes that come through that just covered in dust, sometimes dust and blood and just looking shattered. Uh, and, yeah, was a little scary. Rich Snodsmith (Guest) | 00:22:39 to 00:22:53 Thinking about what we were going to do the next morning didn't help the nerves. No. Real quick shout out to Tade. I thought it was so classy. When he was being interviewed after the finish, they're like, hey, you're the first world champion to. Rich Snodsmith (Guest) | 00:22:53 to 00:23:00 To win Strada Bianche. And he's like, no, Lada Kapeki won last year. She was the champion. I love. I love that. Rich Snodsmith (Guest) | 00:23:00 to 00:23:08 It was so great. It's just, like, such a classy guy and sort of respect for the sport and his fellow athletes. Pretty cool. Yeah. 100%. Craig Dalton (Host) | 00:23:09 to 00:23:26 Well giddy with our. Our race day experience, we then kind of went off to dinner and back to the hotel and needed to get our heads around what 140km on that course was going to look like for us in the gran fondo with 7,000 of our closest friends. Yeah. I'm not gonna lie. I was a little nervous about that start. Rich Snodsmith (Guest) | 00:23:26 to 00:23:33 Just not. Not about the. Well, okay. Maybe a little bit about the distance and the elevation, but just. Yeah. Rich Snodsmith (Guest) | 00:23:33 to 00:23:48 Do you want to talk about what that was like? Yeah. Like a starting bell go off and 7,000 people take off. I know you've done, like, SBT and Unbound, so it's probably not that different, but the scale was pretty large. Yeah. Craig Dalton (Host) | 00:23:48 to 00:24:02 Yeah. I think, you know, the guides did a really good job of one, previewing us some of the terrain we were going to be on. Yeah. They gave us a lot of confidence that the Trek van was going to be there. So we, we had multiple drop bag locations. Craig Dalton (Host) | 00:24:02 to 00:24:31 We knew they were going to be there for us, that we didn't have to go to the mass, you know, rest stop areas, which was a super luxury. So we're on the Trek Checkpoint SLR bikes with 45C gravel tires on them. So, you know, pretty robust bicycle for this kind of event. When you compare to what a lot of people were riding. I think the professionals were still on 28 or 30s and full slicks. Craig Dalton (Host) | 00:24:31 to 00:24:46 So interesting from an equipment perspective. And that'll come up, I think, in our conversation. But we get up at 6am we go down to breakfast. You and I are roommates. We go down to breakfast at like 6:01 and every single table is occupied. Craig Dalton (Host) | 00:24:46 to 00:25:02 We're sort of fighting for space. This is clearly everybody's fueling up. There's, you know, dozens and dozens and dozens of people in the hotel who are going to go on the same journey we are. I think our rollout time from the hotel was 7:00am does that sound right? That sounds right. Rich Snodsmith (Guest) | 00:25:02 to 00:25:12 Yeah. Yeah. So we, we had to go down a hill. This detail wasn't clear in my mind morning of. But we had to ride somewhere to start the event. Craig Dalton (Host) | 00:25:12 to 00:25:29 And of course, being in Siena, we had to ride downhill. And then right back then we, and then we rode back up to another part of town. And there were multiple different staging areas based on a color on your number plate. So we kind of fumbled around. Maybe there was five or five different colors out there. Craig Dalton (Host) | 00:25:29 to 00:25:41 I think we were in the, the green sector and there's. There had to have been 1500 people in our sector alone. Yeah, it was. I think it was based on distance you were doing and maybe the speed you were going to ride. I'm not sure. Craig Dalton (Host) | 00:25:41 to 00:26:10 Yeah, yeah, there could be something like if you're demonstrably a fast person, you're going to go in a different color than us. But, you know, we've been, we be in particular had mentioned, like, it's crazy town to begin with in this event. And I think in addition to 7,000 people being around you, we started with a massive downhill. Yeah, there were a lot of people going really fast. It was good advice. Rich Snodsmith (Guest) | 00:26:10 to 00:26:30 He was saying, you know, kind of keep your space and kind of stay to the right because people are going to want to pass on the left. And they were certainly doing that. So, yeah, I think we stayed together or within close proximity just to, you know, for the first. Like you said, the first Hour or so to navigate some of that. But once we hit that first section of dirt, I saw the. Rich Snodsmith (Guest) | 00:26:30 to 00:26:46 I saw the robot eyes go on, and you were gone. You're like, dirt. My comfort zone. I wasn't so comfortable with all these people flying around me. I remember at one point you and I were sort of casually riding maybe like three feet apart. Rich Snodsmith (Guest) | 00:26:46 to 00:27:07 Yeah. And someone just splits the middle. And I was like, okay, I guess we gotta ride closer if we're gonna discourage these people from dive bombing. And they were dive bombing left, right, and center, no matter what we did. Yeah, there was a lot of passing on the right, passing in weird places, and a lot of people just sinistra passing on the left. Rich Snodsmith (Guest) | 00:27:07 to 00:27:13 I'm on your left. I'm going hard. It was like. And. And my problem is I never internalized which one was right or left. Craig Dalton (Host) | 00:27:13 to 00:27:22 So I would just kind of keep it a straight line whenever possible. Hold still. Yeah. So, yeah, there's. I mean, I think blissfully in terms of the amount of mileage we needed to cover. Craig Dalton (Host) | 00:27:22 to 00:27:57 It was nice that there was, I don't know, call it 20k of riding on pavement to break things up a little bit before we hit the first dirt section. First dirt section was 2.1km long. Still pretty packed in terms of people being around, but definitely, like, I felt more personally in my comfort zone at that point. I knew that from an equipment perspective, with the 45C tires, I had a lot more control than a lot of the. My Italian compatriots who were riding 25s and 28s on their full arrow road bikes. Rich Snodsmith (Guest) | 00:27:57 to 00:28:16 There were a lot of flat tires in that first couple hours. Yeah, yeah, no doubt there was. There was some parallels with the unbound experience where it's just crazy and flat tires are happening all the time. That was the nice thing about the checkpoint. Like, the tires are, you know, a little bit bigger, but no, no one on the ride got a flat. Rich Snodsmith (Guest) | 00:28:16 to 00:28:30 And that's just really comfortable. Like in a ride like that where it's. It can be pretty challenging, both from a elevation perspective, but also just a terrain perspective, just getting bounced around a bit. It was, if I felt pretty. Pretty good at the end, surprisingly. Craig Dalton (Host) | 00:28:30 to 00:28:48 Yeah. I think for. I think for. For people who haven't done a ton of gravel riding, it was a confidence inspiring choice to set them up that way because you could go in as someone who's ridden on the road a ton and ride that gravel and not feel like the bike was all over the place. Yeah. Craig Dalton (Host) | 00:28:48 to 00:29:06 Totally sketchy. I mean, it's Totally stable under you. Yeah, I witnessed some sketchy, sketchy stuff out there with people and not nothing to do with their bikes handling talents. It was just equipment choice. They like literally could not stay on their line because of their tires being. Rich Snodsmith (Guest) | 00:29:06 to 00:29:29 So much smaller and rim brakes on some of those things. The descents, I mean there's. We talk about the climbs but like even some of the descents were, you know, somewhat challenging to navigate, especially with a group. It really kind of opened up once you made the turn to the, the longer part of the event. The, the full fondo and then it kind of really opened up for us like where there was riders but not nearly. Craig Dalton (Host) | 00:29:30 to 00:29:51 Yeah, yeah, a hundred percent. And I think it's a good, it's a good point. On the descending it definitely was. You could definitely see the people who had either just confidence warranted or unwarranted or the right bike for the situation. Yeah, because I was, you know, there were definitely stutter bumps from all the riders out there. Craig Dalton (Host) | 00:29:51 to 00:30:11 So you definitely got into situations where you were, you were getting a lot of feedback from the trail. Yeah, it's amazing to have ridden some of those roads in the first couple of days. I think they actually go through and they grade it before the race. Like they try to kind of smooth it out a little bit. But after, you know, two races go through with all the cars and all the riders, the conditions have changed in one day pretty significantly. Rich Snodsmith (Guest) | 00:30:11 to 00:30:23 It was pretty interesting. Yeah. Yeah. In total there's 10 different gravel sectors in this event over the 140km. I think there's 50km of gravel riding. Craig Dalton (Host) | 00:30:23 to 00:30:43 So it was a nice mix of. Felt like more in a good way. Yeah, for me, for me I was just like, I was way more comfortable on the. Not way more comfortable, but I was having way more fun. Yeah, I think you alluded to like after the, after the two, first two gravel sections I would just hit one and be like, okay, it's on. Craig Dalton (Host) | 00:30:43 to 00:31:07 And I was having, I was just having a blast. And yeah, some of these climbs, I mean they were 15, 18% grade, both up and down and a lot of. Them are in the last 20k. Yeah, that's for sure. I remember one, one sector I was just kind of talking to myself and having fun because most everybody speaks Italian and I didn't. Craig Dalton (Host) | 00:31:07 to 00:31:35 So I remember at one point a writer just closed the door on the left hand side to another rider and I, I sort of jokingly said, but fairly loud, I guess that door is closed. And it turned out the guy was from the UK and He was just dying laughing because I think he was having the same experience with me. Like, nothing I said really landed with anybody. So it's hard to kind of. You just sort of make noise to make yourself aware and obviously ride as safely as possible. Rich Snodsmith (Guest) | 00:31:35 to 00:31:55 Yeah, it was, it was a super, like, challenging experience, but it was like. I don't know if you felt the same as super rewarding, especially like getting through that last 20k and hitting, you know, the Toll Fe climb, getting up the Santa Catarina, like, those are. Those are steep climbs. I don't talk about that experience that you had coming up. A couple of those. Craig Dalton (Host) | 00:31:55 to 00:32:19 Yeah, for sure. I mean, those were later in the day. And we're talking 10 kilometer long sectors at this point, which was cool because the earlier ones were shorter, you know, as I mentioned, like 4k, 5k. So to get on the longer ones and then some of the. You were just looking at these beautiful gravel roads going through the Tuscan hillsides. Craig Dalton (Host) | 00:32:19 to 00:32:34 Yeah, it was super cool. And we, we sort of hadn't mentioned in the previous days we'd seen castles and old brick towns and, like, we definitely had this. It was, it was a beautiful ride. Yeah, yeah, yeah. Even when you're suffering, at least you got something to look at. Rich Snodsmith (Guest) | 00:32:35 to 00:32:45 That's pretty. Exactly. And I didn't know enough about the route. Like, I didn't agonize over it. Like, you know, I might have done unbound to try to figure out, like, how am I going to survive this thing? Craig Dalton (Host) | 00:32:45 to 00:33:06 It was kind of more by the seat of our pants. And that, that one long climb up. I think it's the Tofe pass where we met Gio in the van. Like, that was more than I had expected because it was like, just felt like a long gravel grind. And it was interesting just experiencing that and seeing the fans on the side of the road encouraging you. Craig Dalton (Host) | 00:33:06 to 00:33:21 And then you, you kind of crest out on the ridge line back onto the pavement. Yeah. And the van's there and you're just. Like, oh, great, thank goodness, just where you're supposed to be. And you could look back watching everybody coming up the hill. Craig Dalton (Host) | 00:33:21 to 00:33:33 And it was so funny. So you, you hadn't arrived yet. We had gotten separated for a bit, and an Irish rider comes up with two friends. And he. And he's like, hey, do you guys have any tape? Craig Dalton (Host) | 00:33:33 to 00:33:44 Oh, yeah, yeah. Maybe you were there. Gio's like, well, what do you need tape for? And he's like, my, my look pedal. The entire back end of the pedal has fallen off. Craig Dalton (Host) | 00:33:44 to 00:33:54 So basically he's got Zero purchase. Yeah. And he's like, my friends are tired of pushing me up these hills. Do you have any tape? And Gio's like, don't be ridiculous. Craig Dalton (Host) | 00:33:54 to 00:34:06 Like, tape's not gonna do anything. How about breaking away? Yeah. How about we give you a set of pedals, a set of cleats, you just return them. Back in Siena, we're all going to the same place. Rich Snodsmith (Guest) | 00:34:06 to 00:34:12 Yeah. Yeah. Such a nice gesture. The guy sat there, put his cleats on, then ended up finishing the race. That was cool. Rich Snodsmith (Guest) | 00:34:12 to 00:34:34 Or the ride. Yeah. That's super cool. Gio also mentioned that Quinn Simmons, the professional rider from Lidl Trek, he had flatted out of the race the day before. And it turns out he showed up at the Trek van because he was riding the Gran Fondo with his mom and dad, and he had yet another flat, and Geo gave him a tube to kick him down the road. Rich Snodsmith (Guest) | 00:34:35 to 00:34:51 Mobile bike shop. Yeah. Gotta love it. And that. Once we got on that ridgeline, it was awesome because we did have a substantial amount of road riding ahead of us for a while, which I'm sure I could speak for both of us was a bit of a relief to just be able to cruise. Craig Dalton (Host) | 00:34:51 to 00:35:00 It was a lot of downhilling at that point. We got into some good groups, and we were just. Just kind of motoring and putting some kilometers under our belt. And you can start to see the city. So you. Rich Snodsmith (Guest) | 00:35:00 to 00:35:12 You got your sight line for your finish. Yeah, it's pretty cool. And then I think we were in good spirits. We rolled up with a couple of our. Our trip mates along the way, which was fun to kind of ride with those guys. Craig Dalton (Host) | 00:35:12 to 00:35:17 Roll up. Patrick and Perry. Exactly. Good guys. Very strong. Craig Dalton (Host) | 00:35:17 to 00:35:23 Yeah. Roll up to that van. And we're like. They're like, great. You know, great you guys are here. Craig Dalton (Host) | 00:35:23 to 00:35:34 Let's get you situated. What do you need? Let's get you some more food, et cetera. And then it kind of dawned on, I think, both of us that we knew how much elevation we were needing to have done. I think It's. Craig Dalton (Host) | 00:35:34 to 00:35:45 Was it 7,000ft over the course of the day? Yeah. And we hadn't yet hit 5.5,000ft of. Climbing, and there wasn't much longer to go. Yeah, I'm like, there's a. Craig Dalton (Host) | 00:35:45 to 00:36:07 There's a big disconnect here. I got a big problem because it seems like we don't have a lot of mileage, and we've got a lot of vertical feet to cover. So that was a little bit of a heady moment, but it was nice to like, have sort of had a reset, get some food, get a little more warm clothes on if we needed it, and then head off on those last sectors. It's like, yeah. That's why I knew I could make it. Rich Snodsmith (Guest) | 00:36:07 to 00:36:15 I knew it was going to be hard, but I was like, okay, I'm just going to kind of strap in. Let's go. Yeah. Yeah, we had that. I think both of us misunderstood. Craig Dalton (Host) | 00:36:16 to 00:36:41 We had asked about this steep climb we had ridden two days before and how far up it was, and I think they were thinking about the dirt sector, and we were talking about this vicious road, and it was right after the rest stop. Yeah, it's right after the rest stop. Like, oh, there it is. It's right here. And this was like the type of climb, even fresh, you sort of think about doing the paper boy weave back and forth on the course. Rich Snodsmith (Guest) | 00:36:41 to 00:36:50 When you. You can see it from a half mile away, you're like, oh, no. Is that where we're going? Yeah. And then a couple more tough gravel climbs after that point. Rich Snodsmith (Guest) | 00:36:50 to 00:36:55 Yeah. Then we got into. Really. Yeah, it was. It was. Rich Snodsmith (Guest) | 00:36:55 to 00:37:05 Yeah. And it's funny, I mean, that very much felt like, to me, like the. The end of a big gravel event. Where, you know, you're like almost single tracky. Like, when you get up to the ridge, there was kind of. Craig Dalton (Host) | 00:37:05 to 00:37:24 Yeah. Switch back, little single track, kind of super cool. I got some good pictures of you and Perry coming up there, and. And then we kind of. We get into some small towns and starts feeling like we're getting close to Siena because we'd ridden back into Siena a few times, cruising, riding with Patrick and a few other guys. Craig Dalton (Host) | 00:37:24 to 00:37:42 And then we hit the climb into Siena, and. Holy God. I mean, this thing is, I don't know, maybe 16, 17% at the end. You kind of climb up the pavement just to soften your legs up a little bit. You go through one of the gates of Siena, one of the. Craig Dalton (Host) | 00:37:42 to 00:38:13 From the wall of Siena, and then you. These big cobbles, and you're riding up this chute that you just see probably a quarter mile up ahead of you, and there's fans on the side of the road, there's riders struggling to get up. And it's just this epic scene that you have seen now from watching the pro bike race. You'd seen the riders go up it. And I just remember feeling like just very part of the cycling community and cycling world in Siena at that moment. Rich Snodsmith (Guest) | 00:38:13 to 00:38:26 Yeah, it was fun. There are a lot of friends and family for tons of those riders out there. So they Were still cheering people on late in the day. So it kind of felt like you were like wrapping up your own personal strada bianchi race. A lot of people shouting at you to keep, keep pushing. Rich Snodsmith (Guest) | 00:38:26 to 00:38:41 It was really fun to kind of come into the city like that. I had a little bit of a break in my story because I kind of crusted that climb. And then we came to an intersection and there was riders going both ways. And I took a left and I'm. And then I. Craig Dalton (Host) | 00:38:41 to 00:38:48 I'm riding and like, this doesn't feel right. And I. I asked some riders, I'm like, is this the way to the finish? And they're. They were. Craig Dalton (Host) | 00:38:48 to 00:38:57 It was English as a second language. They're like, no, this is the pasta party. I didn't hear, Jesus. Oh, Jesus. I went the wrong way. Craig Dalton (Host) | 00:38:57 to 00:39:17 So I turned around and then rolled around the corner. And then you roll into the piazza. You got this, you know, the big clock tower. You go across the same finish line as the pros that we watched before. Just super cool conclusion to an amazing day out there. Rich Snodsmith (Guest) | 00:39:18 to 00:39:25 And you get your metal, your finisher metal. Got my meter. Yeah, exactly. The 10 years of the Gran Fondo. Yeah, that was pretty. Rich Snodsmith (Guest) | 00:39:25 to 00:39:33 That was a pretty nicely designed metal. I didn't realize it was the 10th anniversary. That was pretty cool. Yeah, yeah, yeah. And then I think everybody. Craig Dalton (Host) | 00:39:33 to 00:39:47 Everybody on the team finished. Yeah, on our crew, we had some doing the. The medium length one, some doing the long one, which we did. I think everybody, at minimum has some great stories to tell their friends when they went home. Yeah, it was. Rich Snodsmith (Guest) | 00:39:47 to 00:40:08 It was a big day, but it was definitely worth it. I think everybody. I think no one really said anything the night before, but I think a few people were a little bit nervous about it, but everybody was, like, super just stoked to arrive in the compo after the ride and just be like, that was amazing. Especially after watching the race the day before. Yeah, a hundred percent. Craig Dalton (Host) | 00:40:08 to 00:40:19 Yeah. In hindsight, like, it was. It was a week that was packed with. Packed with things to do. There was a nice progression of the mileage. Craig Dalton (Host) | 00:40:19 to 00:40:34 We didn't overcook my grits prior to the event, so I gave myself the best chance of having a good day out there. Yeah, it was hard and intimidating, which I loved. Right. But totally doable and. And certainly well supported along the way. Craig Dalton (Host) | 00:40:34 to 00:40:49 Whether it was from the. The Gran Fondo organizers or Trek's additional support level. Like, it just felt like a great accomplishment and felt it couldn't be more satisfied with my trip to Italy. Yeah, I'm Glad to hear it. It was great to have you there. Rich Snodsmith (Guest) | 00:40:49 to 00:41:06 It was 30 years in the making, so, yeah, it wouldn't have been nearly as fun without you there, so. Exactly. Well, it was fun reminiscing a bit, as I'm sure we'll continue to do over the years. It's such a monumental trip we had. And thanks for coming on. Craig Dalton (Host) | 00:41:06 to 00:41:42 Thanks for everything you guys do at Trek Travel, for sure. I think you're the third Trek travel person we've had over here. I've appreciated, as I've advocated to the audience, like, Trek's put a lot of energy into gravel tourism and gravel travel, and it's a great way to go see some of these communities you've read about. And particularly in the. For me, the European trips, just to experience the culture and have the guides with local knowledge has always been this, like, additional bit of je ne sais quoi about what that European experience is like. Rich Snodsmith (Guest) | 00:41:42 to 00:41:52 Yeah, there's a lot of great gravel over there. Yeah. Check us out, travel.com a good pitch. Lots of good trips in the States and in Europe, so. Yeah, exactly. Craig Dalton (Host) | 00:41:52 to 00:42:03 And if you're interested in Strada Bianca, it is a trip that sells out. It's obviously in March every year. I think you can already sort of reserve a spot on Trek Travels website. It's getting close. Yeah. Rich Snodsmith (Guest) | 00:42:03 to 00:42:12 You can sort of put yourself on a wait list. Yeah. And there's still. I don't know if there's still room in the Holy Week trips to Flanders and Roubaix. Okay. Rich Snodsmith (Guest) | 00:42:12 to 00:42:19 That one goes fast. Like, we're pretty close to sold out for that one. You got to get in early. And same with the Tour. It's pretty well booked. Rich Snodsmith (Guest) | 00:42:19 to 00:42:42 Even the Tour de Familes, the Women's Tour de France, is nearly sold out for this year, which is really exciting. Amazing. And I can't wait for you to have some gravel race trips in the future as well. I think it would be a fun way of doing some of these events. People who aren't necessarily racing but want to go to somewhere like SBT or to Unbound or. Craig Dalton (Host) | 00:42:42 to 00:42:53 I know you already have a trip to Bentonville, but it is kind of an interesting idea. I think you guys should play around with, connect the two. Yeah. Yeah. What would it be like to bring a group of people who just want to experience that. Craig Dalton (Host) | 00:42:53 to 00:43:04 That area in a deeper way and have a little bit of extra support in some of these milestone gravel events? Yeah, for sure. I think Unbound would be an interesting one, for sure. Yeah. Cool. Craig Dalton (Host) | 00:43:04 to 00:43:15 All right, well, I will let you go. Hopefully I even see you this weekend and we can do some riding and reminisce some more. Yeah. See you up in up in Marin. Sounds good. Rich Snodsmith (Guest) | 00:43:15 to 00:43:31 Take care, Craig. Good to see you. That's going to do it for this week's edition of the Gravel Ride Podcast. Big thanks to Rich for coming on the show. And a big thanks to Trek Travel for all the great gravel cycling experiences they offer around the world. Craig Dalton (Host) | 00:43:31 to 00:44:13 Top notch organization that's dedicating a lot of time and energy into the gravel world. So if you're a fan of professional bike racing and want to have an experience like I did at Stradabianca, go check them out@trektravel.com obviously they've got the other spring classics and the Tour de France, both men and women, as options for you, but also a bunch of fantastic gravel trips to Bentonville, to Switzerland, to Vermont, to Girona, all over the world. So again, go hit them up@trektravel.com and let them know that the Gravel Ride podcast sent you. Until next time, here's to finding some dirt under your wheels. Craig Dalton (Host) | 00:44:27 to 00:44:27 SA.  

Tony from Old Tuscan joins the show to talk about making a career out of the industry, planning seasonal events, and overall what it is like to run an entertainment park.Costco was the intended poutine of the week, however I was kicked out... Apparently "living at the same address" is no longer store policy. Will join my parents on their next Costco run to make this right. No poutine = No booms.Join the conversation on Discord: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://discord.gg/abTDb3eVav⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Support the show on Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/c/user?u=38631549⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Links to all things Cuzzies: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.solo.to/coastercuzzies%E2%81%A0⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Next episode has been recorded. Will keep you updated on it's drop date in the discord.

Meet Shirley Johnson, an entrepreneur and mother who made the bold move from the U.S. to Firenze (Florence), Italy, four years ago. Shirley shares her journey of starting a new life in Tuscany, building a business abroad, and raising her son in a new culture. From navigating the Italian lifestyle to embracing the challenges and rewards of entrepreneurship, Shirley offers valuable insights for anyone dreaming of making their own international move. Tune in to hear her journey of resilience, reinvention, and finding joy under the Tuscan sun.Connect with Shirley:stage1pr.comSend us a textJoin aspiring Black expats, expats, and re-pats where you can build community, get resources and gain support along your journey abroad….You're invited to join Blaxit Global Passport. Join Blaxit Global Passport - https://blaxit-global-passport.mn.co/ Looking for VPNs, banking, travel, and health insurance for your move abroad? Well have no fear, we've got you. Get your Move Abroad Starter Kit today at www.blaxitglobal.com/resources.Support the showJoin Blaxit Global PassportSubscribe to Blaxit Global on YouTubeBlaxit Global Website: www.blaxitglobal.comSupport the show - www.ko-fi.com/blaxitglobal

SummaryIn this episode of the Bella Italy podcast, hosts Brian and Anthony discuss the immersive experiences available in Italy, particularly focusing on the jewelry-making legacy in Tuscany. They introduce guest Sebastian Del Brenna, who shares insights into his family's jewelry business in Cortona, the historical significance of Tuscan jewelry, and the unique experiences that come with purchasing jewelry directly from artisans. The conversation highlights the cultural richness of Italy and the importance of personal connections in the travel experience. The speakers delve into the rich history of Cortona, the immersive experiences offered in jewelry making, and the importance of creating a unique ambiance for customers. They discuss the craftsmanship behind their jewelry, the challenges of navigating the jewelry market, and innovative experiences like 'Wine, Dine, Shine' that enhance customer engagement. The conversation emphasizes the blend of history, quality, and personal touch in the jewelry business.TakeawaysItaly has many obstacles but also many treasures.The joy of sending people to Italy is unmatched.Immersive experiences are key to enjoying Italy.Sebastian's family has a long history in jewelry making.Direct-to-consumer sales enhance customer experience.The lost wax technique is a historical jewelry-making method.Cortona is known for its beautiful views and rich culture.Tuscany is the birthplace of modern jewelry techniques.Personal stories enhance the value of jewelry.The energy of Tuscany influences its craftsmanship. Cortona has a rich historical significance with its own currency.Creating an immersive experience is key to attracting customers.The ambiance of a jewelry store can significantly impact customer perception.Quality craftsmanship is essential in the jewelry industry.Unique experiences can enhance customer engagement and loyalty.Navigating the jewelry market requires awareness of authenticity.Artisanal craftsmanship needs protection and promotion.Innovative marketing strategies can create memorable customer experiences.The story behind the jewelry adds value to the product.Personal connections and experiences are vital in luxury retail.

Visit www.localocean.net for details on the Fin & Feast dinner with Andrea at Local Ocean in Newport. We go back to December 2024 and our converation with Andrea Falaschi, ahead of his visit to Oregon for the Oregon Mailata and special Fin & Feast dinner at Local Ocean in Newport. Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany.  Andrea's family business is celebrating its 100th year in 2025.  Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!!  Also, Andrea talks about the influence women in the family had on the business.  Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic.  He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon.   How does this relate to Portland?  Well, here.  Two ways!: Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team.  The event takes place on March 22 and tickets can be found here, where you can see his exciting butchering demonstration, in addition to many other workshops, wine tasting, and a big celebratory meal put on by some of Portland's best chefs.  VISIT ANDREA IN TUSCANY!!  This!!  A very few select folks can book a trip to Tuscany in the Fall with RATF host Chris Angelus' Portland Food Adventures, and celebrate Macelleria Falaschi's 100th anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris.  Check out those details here and contact Chris - contact into on the PFA website at the link to your left. Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Alexa and Rory share their favorite food memories from traveling the world as a musical duo, highlighting both exotic delicacies and everyday dishes that have left lasting impressions.• Switzerland's rösti (shredded potatoes) and raclette (melted cheese over potatoes) rank among their all-time favorites• African game meats in Zimbabwe where Rory tried 13 different steaks in one sitting including warthog, kudu, and impala• Unforgettable beetroot pizza topped with arugula, pine nuts and honey in Finland• The smoked mac and cheese on Scotland's Caledonian Railway overnight train• Simple but memorable dishes like Tuscan bean soup and Swiss salad mixt• Healthy travel finds including fresh mango purée in Cairo and açai bowls in Hawaii• Strange food experiences such as aged Egyptian cheese and Finland's challenging salmiakki candy• The joy of finding good chocolate around the world, with Finnish chocolate being their favoriteFollow us on Instagram, YouTube, Facebook, and X @TheRomies and visit our website www.theromies.com for more travel adventures!Thanks for your ongoing support!http://paypal.me/TheROAMiesAlexa and RoryThe ROAMiesPlease subscribe, rate and share our podcast! Follow us at:http://www.TheROAMies.comThe ROAMies: Facebook and Instagram YouTube and Xr.GET YOUR FIRMOO Glasses or Sunglasses Here: * 50% off code: QZGO50* Link: https://bit.ly/3RezRhz

I am always intrigues with entrepreneurs, particularly ones that venture in the the space that I occupied for over 35 years. That is the curation of fine wine to expose people to fine wine. It can be a thankless job at times because you only seem to hear about the issues and problems a client might have, but growth in itself proves you are doing more good than harm. I just wrapped up an incredible episode of Wine Talks with the amazing Claudia Callegari. We dove deep into the world of affordable, yet exquisite wines. Claudia shared her passion for making quality wines accessible to everyone, regardless of budget. We also explored her fantastic journey with the Tuscan Wine Club and how she's connecting small, boutique wineries directly with wine lovers worldwide. If you believe wine should be an inclusive experience, you don't want to miss this episode. Cheers! A couple of highlights: Claudia's journey in the wine industry and how she created her own wine club. The challenges and triumphs of connecting consumers with niche, high-quality wines directly from Tuscany. Claudia's strategy for engaging wine lovers through in-person events and personalized wine experiences. Her passion for providing excellent wines at a range of prices, ensuring that quality wines are available to everyone. Claudia shares her incredible experiences, from organizing successful wine events in underrepresented areas such as Nebraska to offering immersive wine retreats in Tuscany. Her dedication to building trust with her customers by delivering personalized wine selections is truly inspiring. Join us as we journey through the picturesque vineyards of Tuscany and discover wines you won't find anywhere else. Whether you're a seasoned wine aficionado or just starting your wine journey, Claudia's story is sure to captivate and inspire you. Listen to the full episode now and embark on a wine adventure with Claudia Callegari! Cheers, The Wine Talks Team P.S. Don't forget to grab a glass of your favorite vino while you listen!

In this episode, Kimberly and Tommaso explore Arezzo, a Tuscan village offering a blend of history and culture. They share insights on its art, architecture, and the stories behind its famous figures. Key Points: Discovering Arezzo: Arezzo is southeast of Florence, accessible by a one-hour drive or a 36-minute direct train. The city is walkable and rich with historical architecture influenced by the Medici family. Piazza Grande stands out with its trapezoidal shape and diverse facades from various eras. Navigating Arezzo: Corso Italia, the main street, evolves from commercial storefronts to upscale gourmet shops. Piazza Grande, initially filled with Christmas stalls, reveals stunning architecture. Arezzo's Famous Figures: Guido da Arezzo invented the system of musical notation and solfege. Giorgio Vasari, a painter, architect, and art historian, is known as the father of art history. Vasari designed the Palazzo Loggia in Piazza Grande, enhancing its dramatic appeal. Memorable Experiences: Projection mapping on buildings during the Christmas season creates a mesmerizing display. Enjoying scotch at an outdoor cafe with a view of the illuminated Piazza Grande. Visiting Parco Il Prato with its unique trees and views of the Tuscan Valley. Unexpected Encounters: A scolding for entering the Fortezza di Medicea during the lunch hour. Discovering a chocolate festival in Parco Il Prato with handmade chocolate from the region. Architectural and Artistic Highlights: Churches in Arezzo showcase impressive architecture and historical significance. The Palazzo della Fraternità offers rooftop views of Piazza Grande. The local library preserves ancient walls, creating a blend of old and new. Final Thoughts: Arezzo offers a rewarding experience for those seeking history, architecture, and art. Staying overnight is recommended to fully the atmosphere, especially around Piazza Grande.

The Wondrous Vegetable ShopWith the arrival of spring, beneath the soft mantle of the earth, tubers and roots began to awaken. The carrots stretched their orange tips with their green tufts. The round and plump potatoes whispered among themselves.“I can feel the warmth of the sun even down here,” said a deep red beetroot. “Doesn't it seem like the perfect moment to show ourselves to the world?”“You're right!” an enthusiastic onion replied. “Enough of staying down here! I want to shine on the shelves of a beautiful shop.”So, they began their journey toward the surface. The earth gently parted to let those cheerful and determined roots pass through. Once they emerged, they started strolling carefree among the olive trees of the Tuscan hills, chatting happily about their new adventure.Along their path, some sparrows hopped on the branches and, seeing the lively and chatty group, immediately chirped: “Chirp, chirp, chirp! Where are you going, fragrant vegetables?”“To find the most special shop in town and put ourselves on display,” they replied.A farmer, who had cultivated with passion for many years and cared deeply about the quality of his produce, noticed them and gently gathered them. He placed them in a basket and took them to a shop in Sesto Fiorentino, well known for its dedication to the finest products of the land.Above the shop's window, the sign read: THE WONDROUS VEGETABLE SHOP.In baskets lovingly arranged, the carrots displayed their vibrant orange color, the potatoes gleamed, and even the onions proudly showed off their shining hues. The radishes giggled and happily put themselves on display as well.Customers couldn't resist such a spectacle of colors and scents and stopped, enchanted, saying: “What spectacular vegetables! Now this is a well-stocked and high-quality shop!”The vegetables were delighted to be appreciated and purchased—they knew they would bring flavors and smiles to every kitchen with delicious dishes. Full of taste and nutrients, they were happy to be healthy and wholesome ingredients for everyone, from the youngest to the oldest, bringing to the table the joy and warmth of a meal shared with family and friends, following Italian tradition.And so, buon appetito to everyone!________________________________________________________________________Each story is currently written and narrated in both Italian and English.The translation from Italian (the original language) to English and the reading of the stories are performed using Generative Artificial Intelligence — which perhaps has a touch of magic... We hope it has done a good job!If you like it, make sure to tell your friends, family, and teachers, and subscribe to this podcast to stay updated. You'll be able to read or listen to new stories as soon as they become available.Visit us On The Official Website https://www.storiesottolestelle.com/

Arrival in Montepulciano: Kimberly and Tommaso's journey to Montepulciano began with a typical and comical Tuscan drive. Navigating steep, rain-soaked, ancient stone streets tested their driving skills. The parking garage's tight turns and slippery surfaces added to the challenge, but they eventually prevailed! Historical Context of Montepulciano: The discussion shifts from the founding of Montepulciano in the Etruscan era to Roman rule and the medieval period. Understanding this timeline provides context for appreciating the village's architecture and cultural significance, enriching the travel experience. The historical overview prepares listeners to appreciate Italy's layered past. Culinary Delights and Local Encounters: Kimberly and Tommaso recount their lunch in Montepulciano at a family-run restaurant, highlighting the delicious handmade pici pasta and the warm hospitality of the owners. Their dinner was even better which they shared with a local friend. Both meals on day one encapsulates the charm of Tuscan cuisine and the welcoming nature of small local establishments. Experiencing Montepulciano Off-Season: Traveling in December allowed them to avoid crowds and enjoy a more intimate experience. They stayed in a regal hotel which they had entirely to themselves, exemplifying the benefits of off-season travel. They could explore the village at a relaxed pace and connect with locals. Organic Wineries and Val d'Orcia: A road trip with a sommelier friend introduced them to organic wineries in the Val d'Orcia region. This experience highlighted the dedication of local vintners to sustainable practices and the unique qualities of Tuscan wines. During the winery visit, Kimberly's aversion to meat created a funny moment, reinforcing the importance of honesty and cultural sensitivity. Cherished Friendships and Cultural Exchange: Kimberly and Tommaso value their long-standing friendships with Italians, including one of the daughters from Nostra Vita Winery whom they met up with at a local pasticceria. Deep conversation about art and their creative nature over a cappuccino was the perfect way to start the day. The friends they met with in Montepulciano underscores the importance of cultural connections and deepens their appreciation for Italian culture. Link to artist Carlotta Parisi's website is: here Follow us on Social Media Instagram Facebook  italy travel, tuscany, montepulciano, etruscan history, medieval villages, italian road trip, off-season travel, italian food, peachy pasta, wine tasting, val d'orcia, organic winery, italian culture, driving in italy,

ABOUT INSTANT ITALIAN BEGINNING MONDAY, MARCH 10 AT 9:30PM ET/PT ON A+E NETWORKS' FYI  Continuing A+E Networks' partnership with television personality, author, and philanthropist Rachael Ray and Intentional Content's Free Food Studios, new series "Instant Italian" joins chef, cookbook author, recipe developer, and culinary influencer Anna Francese Gass in the kitchen as she brings a new spin to beloved Italian dishes. The series premieres with back-to-back episodes beginning Monday, March 10 at 9:30pm ET/PT on FYI, as part of A+E Networks'  Home.Made.Nation multi-platform lifestyle programming block.   "I'm really excited for my new cooking series. The tips and techniques I developed to simplify my cherished Italian recipes will make it effortless for anyone to bring a delicious and authentic Italian dinner to the table," said Anna Francese Gass.   In each half hour episode, "Instant Italian" works to take favorite Italian dishes and make them quick and easy for modern home cooks. Drawing on inspiration from her childhood visiting family in Calabria, Anna is known for her ingenious spins on familiar dishes. Whether she is transforming pasta with a snackable fried version (just minutes in an air fryer), perfecting a deeply flavored chicken cacciatore for an easy sheet-pan supper, or putting a creative twist on desserts like affogato mug cake and cannoli icebox cake, Anna is always finding fun and unique ways to update meals while still keeping the flavors true to their roots.   Ahead of the premiere of "Instant Italian" a new episode of "Rachael Ray in Tuscany" will premiere at 9pm ET/PT on FYI. Viewers will join Rachael Ray in the kitchen as she brings delicious Italian specialties from her very own kitchen into her Tuscan villa, utilizing the best local ingredients from the region with her own personal twists.   "Instant Italian" is produced by Free Food Studios for A+E Networks. Executive producers for Free Food Studios are Rachael Ray, Brian Flanagan, Anthony Amoia, and Sean Lee. Executive producers for A+E Networks are Teri Kennedy and Jordan Harman. A+E Networks holds worldwide distribution rights. Series will be available on demand and to stream on the FYI App and fyi.tv  ANNA FRANCESE GASS BIO  Born in Italy and raised in the U.S., the cuisine of Italy is part of Anna Francese Gass's soul. She graduated from the French Culinary Institute and began her career in the test kitchen of Martha Stewart Living and Food52. Her cookbooks, Heirloom Kitchen: Heritage Recipes and Family Stories from The Tables of Immigrant Women, was a collection of cherished family recipes from around the world published in 2019 and Italian Snacking: Sweet and Savory Snacks for Every Time Of Day were featured on Good Morning America, Today and Rachael Ray. Anna is known for her ingenious takes on traditional Italian dishes, and millions around the world have viewed her Instagram videos at @annafgass. She appears regularly on Good Morning America, The Today Show, Rachael Ray and Access Hollywood, and her recipes are top-rated on New York Times Cooking, Bon Appetit Magazine and the Washington Post.      Become a supporter of this podcast: https://www.spreaker.com/podcast/i-am-refocused-radio--2671113/support.