Podcasts about Tuscan

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.

Fluent Fiction - Italian: Embracing Pasqua: Finding Joy in Tuscany's Slower Lanes Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-04-02-22-34-02-it Story Transcript:It: Il sole brillava sul cielo azzurro sopra le colline toscane.En: The sun shone in the blue sky above the Tuscan hills.It: Fiorivano fiori selvatici, e l'aria era piena del profumo di primavera.En: Wildflowers were blooming, and the air was filled with the scent of spring.It: Alessandra si trovava in una piccola stanza piena di luce, un po' annoiata.En: Alessandra found herself in a small, light-filled room, a bit bored.It: Guardava fuori dalla finestra, sognando le strade che si snodavano tra gli ulivi e i vigneti.En: She looked out the window, dreaming of the roads that wound among the olive trees and vineyards.It: Accanto a lei c'era Bruno, suo fratello maggiore, un uomo robusto con un sorriso tranquillo.En: Next to her was Bruno, her older brother, a robust man with a calm smile.It: "Devi riposare," diceva lui con tono gentile ma fermo.En: "You need to rest," he said with a gentle yet firm tone.It: "Non sei pronta per la bicicletta ancora."En: "You're not ready for the bicycle yet."It: "Ma Pasqua è tra pochi giorni!"En: "But Pasqua is in a few days!"It: esclamò Alessandra, la voce un miscuglio di impazienza e desiderio.En: exclaimed Alessandra, her voice a mix of impatience and longing.It: "Voglio andare in bicicletta con voi."En: "I want to go cycling with you."It: Giovanna entrò nella stanza, portando un mazzo di fiori selvatici.En: Giovanna entered the room, bringing a bouquet of wildflowers.It: Lei era sempre solare, con un sorriso che illumina la stanza.En: She was always cheerful, with a smile that lit up the room.It: "Alessandra, possiamo avere una Pasqua bellissima anche a piedi o in macchina," disse, posando i fiori sul tavolo accanto al letto.En: "Alessandra, we can have a beautiful Pasqua even on foot or by car," she said, placing the flowers on the table next to the bed.It: "La tua salute è più importante."En: "Your health is more important."It: Alessandra sospirò, frustrata.En: Alessandra sighed, frustrated.It: Non era abituata a fermarsi.En: She wasn't used to stopping.It: Sentiva il bisogno di muoversi, di sentire il vento tra i capelli.En: She felt the need to move, to feel the wind in her hair.It: "So che avete ragione," ammise.En: "I know you're right," she admitted.It: "Ma è difficile."En: "But it's difficult."It: Nei giorni seguenti, Alessandra tentò diverse volte di mettersi in piedi, ignorando il dolore alla gamba.En: In the following days, Alessandra tried several times to stand up, ignoring the pain in her leg.It: Ma un pomeriggio, mentre cercava di riprendere l'equilibrio, un dolore acuto la fece cadere sulla sedia.En: But one afternoon, while trying to regain her balance, a sharp pain made her fall onto the chair.It: Si rese conto, con amarezza, che stava peggiorando la sua guarigione.En: She realized, with bitterness, that she was worsening her recovery.It: La sera stessa, durante la cena, Alessandra prese una decisione.En: That same evening, during dinner, Alessandra made a decision.It: "Andrò alla Pasqua in macchina," annunciò con determinazione.En: "I'll go to Pasqua by car," she announced with determination.It: Bruno e Giovanna la guardarono con approvazione.En: Bruno and Giovanna looked at her with approval.It: "Ma guiderò io la macchina del supporto," aggiunse sorridendo.En: "But I'll drive the support car," she added, smiling.It: "Così sarò in giro con voi e non perderò il panorama."En: "That way I'll be around with you and won't miss the scenery."It: Finalmente, il giorno di Pasqua arrivò.En: Finally, the day of Pasqua arrived.It: Le colline erano vestite di verde e i rami degli ulivi ondeggiavano gentilmente.En: The hills were dressed in green, and the olive tree branches swayed gently.It: Alessandra salì sulla macchina di supporto con Bruno e Giovanna.En: Alessandra got into the support car with Bruno and Giovanna.It: Anche senza pedalare, sentì la gioia di essere parte della tradizione.En: Even without pedaling, she felt the joy of being part of the tradition.It: Mentre percorrevano le vie della campagna, Alessandra osservava i paesaggi infiniti della Toscana, riconoscendo la bellezza del momento.En: As they traveled through the countryside roads, Alessandra observed the endless landscapes of Tuscany, recognizing the beauty of the moment.It: Le risate di Bruno e Giovanna riempivano l'aria, e Alessandra si sentì finalmente in pace.En: The laughter of Bruno and Giovanna filled the air, and Alessandra finally felt at peace.It: Aveva capito che a volte la lentezza è un dono, un'opportunità per apprezzare le cose che spesso diamo per scontate.En: She had realized that sometimes slowness is a gift, an opportunity to appreciate the things we often take for granted.It: "E la prossima volta," Alessandra pensò con un sorriso, "tornerò in bicicletta."En: "And next time," Alessandra thought with a smile, "I'll be back on the bicycle." Vocabulary Words:the countryside: la campagnathe wind: il ventoto rest: riposarecalm smile: sorriso tranquillocheerful: solarefrustrated: frustratadreaming: sognandothe scenery: il panoramato ignore: ignoraresharp pain: dolore acutoblooming: fiorivanobitterly: con amarezzadetermination: determinazioneapproval: approvazionegentle: gentileto sway: ondeggiavanothe scent: il profumoto wind: si snodavanoendless: infinitoopportunity: opportunitàto appreciate: apprezzareto fill: riempivanoto realize: rendersi contorobust: robustohills: le collinevineyards: i vignetithe balance: l'equilibrioto pedal: pedalareto drive: guidarethe bouquet: il mazzo

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

Fluent Fiction - Italian: Florals & Friendships: A Spring Festival Surprise Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-03-29-22-34-02-it Story Transcript:It: Nel cuore delle dolci colline toscane, il villaggio di San Fiorito si preparava per il grande Festival dei Fiori di Primavera.En: In the heart of the gentle Tuscan hills, the village of San Fiorito was preparing for the grand Festival dei Fiori di Primavera.It: Le strade di ciottoli brillavano sotto il sole di aprile.En: The cobblestone streets sparkled under the April sun.It: Le case di pietra, con i loro tetti di tegole rosse, erano avvolte nel verde e ancora più belle grazie ai fiori colorati che spuntavano ovunque.En: The stone houses, with their red tile roofs, were enveloped in greenery and even more beautiful thanks to the colorful flowers blooming everywhere.It: Nel giardino di casa sua, Giorgia lavorava con cura sui suoi arrangiamenti floreali.En: In her home garden, Giorgia was carefully working on her floral arrangements.It: Ogni petalo e ogni foglia erano importanti per lei.En: Every petal and leaf was important to her.It: Voleva vincere il premio per il miglior arrangiamento al festival.En: She wanted to win the prize for the best arrangement at the festival.It: Era una questione di orgoglio, ma anche di cuore.En: It was a matter of pride, but also of heart.It: Suo fratello, Luca, era lì per aiutarla.En: Her brother, Luca, was there to help her.It: Lui pensava ai dettagli pratici: poteva portare i fiori al villaggio, controllare che il vento non facesse danni, e trovare gli arnesi mancanti.En: He focused on the practical details: he could take the flowers to the village, ensure that the wind did not cause damage, and find any missing tools.It: "Giorgia, il meteo dice che potrebbe piovere," disse Luca, guardando il cielo.En: "Giorgia, the weather says it might rain," Luca said, looking at the sky.It: Ma Giorgia non aveva tempo per preoccuparsene.En: But Giorgia didn't have time to worry about it.It: Doveva finire in tempo.En: She had to finish in time.It: Martina, la sua amica e rivale, era da sempre famosa per le sue idee innovative.En: Martina, her friend and rival, had always been famous for her innovative ideas.It: Quest'anno aveva una sorpresa: un nuovo design che nessuno aveva mai visto.En: This year, she had a surprise: a new design that no one had ever seen.It: Le voci corsero veloci per il villaggio.En: Rumors quickly spread through the village.It: Giorgia sentiva la pressione crescere.En: Giorgia felt the pressure mounting.It: E se Martina avesse vinto quest'anno?En: What if Martina won this year?It: I giorni passavano veloci, e con l'avvicinarsi del festival aumentarono le prove.En: The days passed quickly, and as the festival approached, the challenges increased.It: Una settimana prima del festival, il tempo cambiò.En: A week before the festival, the weather changed.It: Piovve molto e alcune delle piante di Giorgia iniziarono ad appassire.En: It rained a lot, and some of Giorgia's plants began to wilt.It: Giorgia era sconfortata.En: Giorgia was disheartened.It: Luca, però, le disse: "Non lasciare che il tempo rovini il tuo lavoro.En: However, Luca said to her, "Don't let the weather ruin your work.It: Hai talento, sfruttalo in modo diverso."En: You have talent, use it in a different way."It: Giorgia decise di provare qualcosa di nuovo.En: Giorgia decided to try something new.It: Mescolò il suo stile tradizionale con qualche tocco fresco.En: She mixed her traditional style with a few fresh touches.It: Si ispirò anche a Martina.En: She was also inspired by Martina.It: Non voleva copiare, ma adattare.En: She didn't want to copy, but adapt.It: Passò tutte le sere prima del festival a modificare i suoi arrangiamenti.En: She spent every evening before the festival tweaking her arrangements.It: Il giorno del festival, il villaggio si riempì di visitatori.En: On the day of the festival, the village filled with visitors.It: Musica, risate e il delicato profumo dei fiori riempivano l'aria.En: Music, laughter, and the delicate scent of flowers filled the air.It: I giudici passarono tra gli stand, osservando ogni dettaglio.En: The judges moved between the stands, observing every detail.It: Giorgia osservava ansiosa.En: Giorgia watched anxiously.It: Gli arrangiamenti di Martina erano splendidi, ma anche quelli di Giorgia avevano qualcosa di speciale.En: Martina's arrangements were splendid, but Giorgia's also had something special.It: Al momento dell'annuncio, Giorgia notò che uno dei suoi arrangiamenti era fuori posizione.En: At the time of the announcement, Giorgia noticed that one of her arrangements was out of place.It: Un brivido attraversò il suo corpo.En: A shiver ran down her spine.It: Correva il rischio di non essere notato dai giudici.En: There was a risk it wouldn't be noticed by the judges.It: Riuscì a sistemarlo appena in tempo.En: She managed to fix it just in time.It: Il primo premio andò a Martina, la cui innovazione conquistò tutti.En: The first prize went to Martina, whose innovation won everyone over.It: Ma Giorgia ricevette una menzione speciale per la sua dedizione e abilità.En: But Giorgia received a special mention for her dedication and skill.It: Capì che, pur non vincendo, aveva comunque raggiunto un grande risultato.En: She understood that, even without winning, she had still achieved a great result.It: La festa continuò fino a tardi e Giorgia si unì ai balli e alle risate.En: The celebration continued late into the night, and Giorgia joined in the dancing and laughter.It: Aveva riscoperto la gioia di partecipare, creare e condividere con la comunità.En: She had rediscovered the joy of participating, creating, and sharing with the community.It: Era più prezioso di qualsiasi trofeo.En: It was more valuable than any trophy.It: San Fiorito brillava sotto la luna, e Giorgia si sentiva parte di qualcosa di grande.En: San Fiorito shone under the moon, and Giorgia felt part of something great.It: Aveva imparato che il viaggio era più importante della meta e che i legami creati restano con noi più di qualsiasi vittoria.En: She had learned that the journey was more important than the destination and that the bonds we create stay with us more than any victory. Vocabulary Words:heart: il cuorehill: la collinavillage: il villaggiocobblestone: il ciottolotile: la tegolaroof: il tettogreenery: il verdepetal: il petaloleaf: la fogliapride: l'orgogliobrother: il fratellowind: il ventotool: l'arnesesurprise: la sorpresarumor: la vocepressure: la pressionechallenge: la provarain: la pioggiaplant: la piantawilt: appassiredesign: il designjudge: il giudicestand: lo standarrangement: l'arrangiamentoannouncement: l'annuncioshiver: il brividospine: la schienadedication: la dedizioneskill: l'abilitàjoy: la gioia

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.

"Limone e Melone is based on a recording from the Piazza della Cisterna in Sam Gimignano, an idyllic Tuscan hill town with medieval towers, cathedral, and a museum of torture! It was recorded in August 2021. During a Summer afternoon, the Piazza della Cisterna has one particularly conspicuous human feature: a deep queue of locals and tourists eagerly awaiting the delights of the twice world champion Gelateria Dondoli. Gelato is integral to my experiences of Italy in summer. It would be hard to visit the Piazza della Cisterna without being drawn into the gravity of this queue. You can hear the sugar and delight in “pronto” from the girl running in flip flops, in the laughter, and the snippets of a slightly unhinged Welsh accent surprisingly emerging from the cacophony.  "There's something uniquely pleasant about the chaos of Italian noise. This recording captures that abundance of life and joy. Limone e Melone is built from the voices of the Italians and the Welsh visitor, along with less identifiable sources. The track is built entirely from the field recording - used to create all the percussion, instruments, and the less-altered vocals. I'd like to think this is both the sounds of the site and the sounds of the taste of the site, given how integral the Gelateria is to the plaza, to Italian Summer culture, and to my own very fond recollection of the place.  "Limone e Melone was created entirely in AUM on the iPad, using StepPolyArp sequencers, Koala samplers, Patterning 3 for percussion, Spacecraft and Borderlands for granular synthesis, and many AU effects (including most of the Toneboosters and FAC suites). It was arranged with Loopy Pro, MIDIMixer for AUM and Patterning 3." San Gimignano piazza reimagined by Phonopsia. ——————— This sound is part of the Sonic Heritage project, exploring the sounds of the world's most famous sights. Find out more and explore the whole project: https://www.citiesandmemory.com/heritage

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

In this compelling episode of Negotiating Happiness, host Adriana sits down with Filomena Lofranco, founder of LDV&CO, who shares her transformative journey from passion to profitable business. Through engaging discussion, Filomena reveals the essential elements of building a sustainable brand, including the power of authentic storytelling, strategic partnerships, and establishing a strong market presence. She offers practical insights on maintaining entrepreneurial resilience while sharing valuable time management techniques and digital strategies that have contributed to her success. Drawing from her personal experience with LDV&CO, Filomena provides listeners with actionable advice on turning their passions into thriving businesses, making this episode an invaluable resource for aspiring entrepreneurs and established business owners alike. Who is Filomena? Filomena Lofranco is an accomplished executive leader, travel curator, and community builder with over 25 years of expertise in People Management, Finance, and Operations. As the founder of LDV & CO., she has transformed her passion for Italy into a premier travel brand, crafting unforgettable, custom journeys that showcase the country's rich culture, luxury, and charm. Beyond travel, Filomena is a seasoned HR and Operational Management professional, known for driving organizational success through strategic leadership, operational excellence, and a people-first approach. Filomena's impressive credentials include certifications in conflict management, business and HR. Filomena is an avid traveler, Italian design enthusiast, and lover of Tuscan wines. She treasures time spent with family and friends, especially during her beloved Sunday night dinners. With her passion for continuous growth, innovation, and meaningful connections, Filomena empowers both individuals and organizations to thrive in today's ever-evolving world. Don't worry if you can't tune in live - you can always catch up later on Soundcloud or other platforms. So mark your calendars and join us for an inspiring conversation! Follow me on all streaming platforms or keep up with additional posts on Instagram and Facebook!

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

What makes Sangiovese a difficult wine to grow and make? Why should you pay attention to the white wines of Tuscany? What do you need to know about Tuscany's Vin Santo? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Keevil You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What are some common mistakes people make when comparing Tuscan wines to those from other regions? What are Super Tuscans and how did they come to be? Why did these rebel wines capture the imagination of the world in the 70s and 80s? What's the new Super Tuscan counter culture about? Why did Brunello di Montalcino achieve icon status? What makes Sangiovese difficult to grow and why doesn't it tend to thrive in North America? What motivated Susan to include sections on Tuscan white wines and Vin Santo in the book? How is Vin Santo made and why is there so much variety? What makes Tuscan olive oil so special? How can you best pair Tuscan wines with food? Why would Susan love to be able to share a bottle of wine with Queen Elizabeth II?   Key Takeaways Susan notes that Sangiovese is like Pinot Noir in that it likes certain terroir, particular soils, the winds of Tuscany, and it is quite a sensitive grape. You can't overproduce it. It responds differently to different sites and it's not good in every vintage. It has so many parallels with Pinot Noir. They don't taste the same, but they behave the same. Susan likes an underdog story like the white wines of Tuscany, because they're only like 10% of the wines produced, though she believes that the Trebbiano grape is like the evil twin. In the book, Emily O'Hare writes about grapes like Vernaccia, Vermentino and Ansonica that are producing some great wines so we should watch out for them. There's another lovely story about wines of the small island called Giglio. It was raided by the pirate Barbarossa, and he sent all the inhabitants away to be slaves in Constantinople. But he brought back people from a village in Greece, and they bought the grape called Ansonica with them and so those vines are still on the island today. Susan thinks white wines are going to be more important for Tuscany. If you're going to find a comparison, Susan says that Tokaji is a really good one, because it has that bracing acidity that the Italians love as well. But also, you can't generalize with it. It's a 3,000 year-old-wine, and every farm makes a different version. In the past, they used to collect these grapes because they couldn't handle all the olives and all the grapes all at once. So they would leave some of the grapes in the drying lofts, up in the roofs. They would dry, and concentrate, and the sugars would get sweeter. When everything settled in November or March or February, they would make a wine from these beautiful sweet grapes. And they all have their own natural yeast from the air. And they would seed that yeast into the wine, ferment, and then they would lock it up in its barrel and leave it for seven to eight years. It would shrink, it would ferment. It would stop fermenting. And then at the end of that time, they would open the barrel very carefully, and it was something magnificent, but very, very different. Each producer would have their own.   About Susan Keevil Susan Keevil is the Editorial Director of Académie du Vin Library, where she has played a pivotal role in establishing and nurturing this esteemed wine publishing house. A former editor of Decanter magazine, she has dedicated her career to the world of wine, from editorial leadership to in-depth exploration of the industry.         To learn more, visit https://www.nataliemaclean.com/329.

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!

Tony Bixler, president of Local Ocean Seafoods, joins us to discuss the history of Local Ocean, as well as his journey in Oregon in restaurants and life to get where he is today.  We will talk about what makes Local Ocean very special and the extra challenges it takes to serve fresh seafood to so many every day.   We also discuss a special event at Local Ocean on March 30, 2025 where 4th generation Tuscan butcher Andrea Falaschi joins Chef Enrique Sanchez-Rodriguez at Local Ocean for a special Land N Sea dinner, a rare event at Local Ocean.  https://www.localocean.net/news-events/fin-feast-an-evening-with-tuscan-butcher-andrea-falaschi-pfa   Tony shares some of his favorite Central Coast food spots, also.   Right at the Fork is supported by: Zupan's Markets: www.zupans.com  RingSide Steakhouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.portlandfoodadventures.com 

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.

How was Brunello discovered? How did the medieval sharecropping system help to shape Tuscany's wine landscape? What's the origin of the iconic black rooster symbol of Chianti Classico? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Keevil, editor of the beautiful hardcover On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What inspired Susan to take on the monumental task of compiling and editing On Tuscany? How is On Tuscany different from other books about the region? What was the most captivating wine story Susan uncovered while working on the book? What was the most surprising insight about Tuscany that Susan discovered while putting together On Tuscany? Why did the timeframe pose the biggest challenge in compiling the book? How did Susan discover and select literary gems about Tuscany from historic writers? Why was it important to Susan to write about the Etruscans? What surprised Susan about the ancient Etruscans' relationship with wine? How did the medieval sharecropping system help to shape Tuscany's wine landscape? What role did the Medici family play in shaping the wine culture in Tuscany? What was the crisis of Chianti Classico in the 70s and 80s and how did it redefine the future of Tuscan wines? What's the origin of the iconic black rooster symbol of Chianti Classico? Why does Tuscany continue to dominate media and culture when it comes to wine? What's the history behind the Chianti fiasco?   Key Takeaways How was Brunello discovered? Susan says that from 1875 to 1930, the Biondi Santi family hid bottles of brunello bricked up behind a wall. So after the war, they had these wonderful vintages, and they could say, look how it's aged because they didn't know it aged so well at that stage. That was how the discovery of Brunello came about because they brought these cellared wines to feasts and grand occasions with politicians and monarchs. How did the medieval sharecropping system help to shape Tuscany's wine landscape? Susan observes that it made it beautiful to start with, because we're talking about small holdings. Small farmers gave 40% of what they produced to the owner, the feudal lord, but they had to eke out a living too. So they had their plot of vines, their plot of olive groves, and they put up their cypress trees to defend them from the winds. That gave the beauty to the countryside, because it makes it a jigsaw, it gives it texture when you look at the hills. That way of farming has set up the beauty of Tuscany that we know today. But of course, there was a lot of poverty that went alongside it. What's the origin of the iconic black rooster symbol of Chianti Classico? Susan explains that it came from the 14th century when Siena and Florence were warring as to who was going to be the most powerful of those two towns. They had an agreement that they would send out a horse rider - a knight - early one morning, and wherever those two knights met, would be the boundary between Florence and Siena. The Florentine horse rider set off really early, and they got to within 12 miles of Siena. So the black cockerel is all about strength and having the biggest area.   About Susan Keevil Susan Keevil is the Editorial Director of Académie du Vin Library, where she has played a pivotal role in establishing and nurturing this esteemed wine publishing house. A former editor of Decanter magazine, she has dedicated her career to the world of wine, from editorial leadership to in-depth exploration of the industry.         To learn more, visit https://www.nataliemaclean.com/328.

The residents of Volterra are more than happy to welcome you there if you're a fan of the Twilight series, where Bella comes to save Edwin. They are also glad to tell you it wasn't filmed there! But there are so many better reasons to visit one of the oldest towns in Italia, set atop alabaster high up on a mountain in the middle of many other places to see. We'll tell you all about them. Listen in!

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/

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/

Send us a textIn this engaging conversation, Bob Sorrentino speaks with Ilene and Gary Modica, authors of 'Tuscany Treasures.' They share their journey of obtaining dual citizenship through Gary's grandfather, their experiences living in Lucca, and the process of selecting the perfect Italian town. The Modicas discuss their unique approach to writing a guidebook focused on local festivals and traditions, as well as the importance of experiencing the authentic Italian culture found in smaller towns. They also provide insights on navigating Tuscany, the challenges of citizenship, and their top recommendations for must-visit towns in the region.TakeawaysTheir guidebook focuses on festivals and local traditions.Smaller towns offer a more authentic Italian experience.Planning is important, but spontaneity can be fun too.Both Eileen and Gary successfully obtained Italian citizenship.Citizenship laws are changing and can be frustrating.Lucca is a charming town often overlooked by tourists.Traveling by train is a viable option in Tuscany.The Modica's recommend several lesser-known Tuscan towns. Northern Italy's cuisine is rich and creamy, while Southern Italy is tomato-based.Culinary preferences are deeply rooted in regional identities in Italy.Italians have specific dining etiquette, such as no cheese on fish.Cappuccino should not be ordered after 11 AM in Italy.Expect no ice in your water; it's not customary in Italy.Living in Italy requires patience due to bureaucratic processes.Seasonal eating is a way of life in Italy, with local produce dictating menus.Train travel is highly recommended for exploring Italy.Airbnb or VRBO are preferred for longer stays in Italy.Cultural immersion is essential for understanding life in Italy.https://ouritalianjourney.comhttp://www.facebook.com/ouritalianjourneyhttp://www.instagram.com/italianjourney/http://www.twitter.com/IleneModicahttps://www.youtube.com/channel/UCfe0md6bVa2-JKpufLS_J-ghttp://www.pinterest.com/imodicaTurnkey. The only thing you'll lift are your spirits.We Just CoolinWelcome to We Just Coolin, The Ultimate Chill ZoneListen on: SpotifyTuscany TreasuresUncover the hidden gems of Tuscany with this vibrant guidebook. Get town highlights and more.Our Italian JourneyGreat book for those looking to get Italian citizenship or relocate to ItalyDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showPurchase my book "Farmers and Nobles" here or at Amazon.

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.tvBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

River Toussaint Rabbitte is the frontwoman of wht.rbbt.obj, a favorite artist of this podcast, and she’s getting ready to release a solo single called “Put Down For Love” - “a slow-burning Pop/R&B ballad that drips with passion, submission, and the intoxicating pull of obsession.” In short, it’s a whole vibe and a stunning piece of music. River joined me for a chat in front of Tuscan Market & Wine Shop (141 W Wing St, Arlington Heights, IL 60005), and Tuscan owner Tracy jumped in the back seat with a Tuscan Heat pizza (Basil Pesto Sauce, Smoked Gouda, Mozzarella, Italian Sausage and Hot Giardiniera) to share. The Tuscan Heat is a remarkably well-balanced slice of pizza. If you’re in the northwest burbs and looking for a perfect, friendly, chill place to enjoy a glass of wine or cold beer, Tuscan Market is your new place. In addition to talking about “Put Down for Love,” River and I talked about her provocative lyrics, a Car Con Carne “Easter egg” that I caught in a recent wht.rbbt.obj performance, the forthcoming wht.rbbt.obj vinyl release, her approach to vocals, and what’s next for wht.rbbt.obj. ## Car Con Carne sponsored by Easy Automation: easy-automation.net Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules. Get a quote by visiting easy-automation.net, or give Dan a call at 630.730.3728See omnystudio.com/listener for privacy information.

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,

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.tvBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Located in central Italy, Tuscany is home to some of the world's most notable wine regions including Brunello di Montalcino, Chianti Classico, Chianti, Vino Nobile di Montepulciano, Carmignano and Maremma. Tuscany is known for its red wines made primarily with the Sangiovese grape. Though smaller in production, Tuscan whites include DOCG Vernaccia di San Gimignano, Vermentino and Trebbiano Toscano. Tuscany is also known for the dessert wine Vin Santo, made from a variety of the region's grapes.Fearless Fabulous You is broadcast live Wednesdays at 12 Noon ET on W4WN Radio - Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).Fearless Fabulous You Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

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.

A new exhibition at London's National Gallery hopes to shed light on artists in 14th Century Siena, who have often been overshadowed by their Tuscan neighbours in Florence. Samira is joined in the studio by one of the curators, Imogen Tedbury, and by Maya Corry, a Renaissance expert from Oxford Brookes University to discuss the astonishing colours and use of gold by artists like Duccio, the Lorenzetti brothers and Simone Martini. The death has been announced of Bill Dare, the creator of Radio 4's The Now Show and Dead Ringers. He nurtured new writers and performers including David Baddiel, Rob Newman, Hugh Dennis and Steve Punt, of The Mary Whitehouse Experience as well as the comedian Jon Holmes, who explains how they first met. Haitian filmmaker Raoul Peck, best-known for his Oscar and BAFTA nominated documentary about James Baldwin 'I Am Not Your Negro', discusses his latest film 'Ernest Cole: Lost and Found', about the brief life of a young South African photographer who had to flee his homeland in 1968 to publish his book of photos which exposed the horrors of apartheid to the world.The Booker and Oscar-nominated writer Colum McCann discusses his thrilling new novel Twist, a dive in to the dark depths of the modern human condition set on board a ship repairing the fragile cables which connect us on the ocean floor. Presenter: Samira Ahmed Producer: Claire Bartleet

Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com   Taking a trip to Tuscany?  You'll want to listen to this episode with Elisa Acciai, who's been a tour guide in Florence for years.  We talk about her journey from being a Concierge at a 5-Star hotel in Florence to becoming a guide in one of the world's most popular destinations, including the requirements to be licensed to do so in Italy.  The balance of family/work life as well. She'll share a few of her recommended restaurants and experiences in Florence and in the Tuscan countryside in this podcast.  Best practices for tipping various services in Italy, a must for all people touring the country. You can visit Elisa with her dearest American "sister," Astrid Ensign in September 2025 as host Chris Angelus takes a group to Tuscany to take in the Uffizi and the best historical sites in Florence with Elisa, as well as celebrating the Andrea Falaschi's family's 100th year as the village butcher in San Miniato.  It will be quite an insider's trip featuring the people near and dear to PFA's Astrid, who lived for years in Tuscany, but now makes Portland her home.     Recommended Italy-focused companion podcasts here:    Astrid Ensign, Portland Food Adventures' Italian Host   Podcast with Andrea Falaschi of Macelleria Falaschi   Contact Elisa: Instagram: @elaizatour Facebook: Acciai Elisa Florence Guide Email: elaizaacciai@gmail.com French Blog: www.jadoreflorence.blogspot.com  

Sarah Langley, originally from Tuscan, Arizona, and later moving to Sheridan, Wyoming, had a childhood filled with anxiety and fear. Growing up in a strict Baptist home, she was taught that alcohol was forbidden, but she first tried it in her younger years with friends and quickly developed a desire for more. Despite her early experiences, Sarah didn't rely on alcohol until later in life, after college, when she entered the food and beverage industry.Her addiction escalated during this time, although she didn't initially identify as an alcoholic, believing that she could quit drinking for months at a time. However, a pattern of broken promises and a series of "God help me" prayers left her feeling spiritually lost, believing she wouldn't be forgiven. Her father had spoken openly with her about drugs during her childhood, but it wasn't until after attending rehab in 2015 that Sarah began to understand her struggles. Though sober for eight months after rehab, she relapsed when she began tasting wine for her restaurant.It wasn't until she attended a 12-step meeting during a visit to her parents that she found true belonging, feeling connected to others through their vulnerability. This was a turning point for Sarah, as she finally felt she was in the right place. Today, Sarah is sober, meditates daily, and no longer experiences anxiety, having found peace and clarity in her life.

“If you go to buy a beautiful men's suit from a famous brand, you can go to Tokyo, New York, London or in Rome, and it would be the same because it's a brand, okay? So why do you travel? But in Florence, you go to a great tailor who will do a beautiful suit. You decide the textile, you decide the buttons and all the details that you love. And this is a unique piece just for you. And this is what we create every day, for every guest, in a different way. This is the sense of place.”We're in great company with Claudio Meli, the General Manager of The Place Firenze and Michela Babini, the Director of The Place of Wonders Foundation, who together, are tailoring their spirit of hospitality and their curated senses of the guest experience for a new generation of immersive travelers, dedicated to promoting and preserving the heritage of Italian craft. Here, The Place Firenze extends a warm Tuscan welcome, well deserving of their international awards and recognitions as a timeless classic reinventing made-to-measure hospitality - where every detail is inspired by the enduring beauty and traditional artisanship they are proud to have in their beloved city. In this episode, Claudio and Michela delight in the tales and testimonials that continue to unfold as they create a new home for us as travelers to visit in Florence - while curating the next generation of artisans and makers molding Italian craft into a modern day Renaissance.    Top Takeaways[3:40] What makes The Hospitality Experience one precious thread woven between hospitality and experience, one family with a long history of curating hotels, one collection of new ideas? Three hotels strongly rooted in remarkable places - Londra Palace in Venice, Borgo dei Conti in Umbria, and The Place Firenze. [4:50] Claudio's love for Florence radiates as he shares stories of his beloved city - a rare treasure where Renaissance masterpieces line the streets and Tuscan vineyards roll just beyond, creating an enchanting blend of art and terroir that has inspired generations.[18:10] The Place Firenze is “deeply connected to its daily life, artistic heritage and lively cultural scene in this vibrant Tuscan city,” from the Scagliola tabletops to the Ginori porcelain table settings, from the Pamploni engraved silver glasses the Spaghetto al Pomodoro and Negroni Experience savored in such company.  [28:30] Michela's passion speaks for itself as she shares how The Place of Wonders Foundation breathes life into Italy's cultural heritage by connecting curious travelers with master artisans in Florence, Venice, and Perugia, while nurturing the next generation of craftspeople through dedicated scholarship programs. [32:50] From designing zero kilometer sneakers in Florence to molding glass beads in Murano to weaving on ancient looms in Umbria - the foundation is creating an immersive journey for travelers and the next generation of makers alike - where traditional techniques meet contemporary innovation in workshops that have shaped Italian artistry for centuries.[41:15] Both Claudio and Michela agree there is so much left to be discovered in and around Florence, but it will take a future with more guests seeking slow travel, slow food, and slow moments, to really uncover those hidden gems. Notable MentionsFabbri Pasta ArtigianaleLaudemio Olio Extravergine Di Oliva Fattoria di Maiano Piazzale MichelangeloView from the Church of San MiniatoTrattoria Sergio GozziSanto Spirito or the “Oltrarno” on the other side of the ArnoRistorante La GiostraMuseo del NovecentoCastello di Ama Chianti WineryVisit For YourselfThe Place Firenze Website | @theplacefirenzeThe Place of Wonders Website | @theplaceofwonders.foundationThe Hospitality Experience Website | @the.hospitality.experience

Explore the heart of rural Italy with Johnny Mac as he ventures into the Tuscan countryside! From the towers of San Gimignano to the vineyards of Chianti, and from the medieval streets of Siena to the thermal springs of Val d'Orcia, discover the soul of Tuscany. Learn about wine tasting etiquette, how to find the best agriturismo experiences, and when to visit the region's most charming towns. Perfect for food lovers, wine enthusiasts, and anyone seeking the authentic Tuscan experience.Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!  You also get 20+ other shows on the network ad-free!   

Enjoy this excerpt as Viola Buitoni reads from Italy by Ingredient. As Viola recounts, one vivid memory stands out from her childhood. It was a late September day when her mother took her to a fishmonger in Orbitel, nestled by the southern Tuscan coast. The experience, accentuated by the salty breeze of the lagoon and the familial presence, introduced her to bottarga—a cured fish roe delicacy—that has lingered in her kitchen and heart for fifty years.Viola fondly recalls stepping into the courtyard, her mother's gentle guidance leading her to bottarga, an ingredient as much about tradition as it is about taste. She vividly describes their ritual of shaving it over buttered toast with lemon upon returning home, which later graced their spaghetti—a testament to Bottarga's sea-like essence that mirrors the salt, wind, and shells. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Join us as we explore the enchanting world of Borgo Belsedere, a 1000-year-old medieval villa in Tuscany, Italy, transformed into a modern retreat venue by Franziska Leissner and her team. Discover how they've melded sustainability with historical charm to create a unique retreat experience. Venue Introduction: Franziska Leissner, a partner at Borgo Belsedere, delves into the history and transformation of the villa. Originally a medieval structure, the villa has been lovingly renovated to serve as a serene retreat location while retaining its Tuscan authenticity. Development Journey: The transformation journey began 1.5 years ago, with Franziska initially joining as a volunteer before recognizing the site's potential as a retreat venue. She discusses the collaborative efforts with co-partner Dorothea and property owner Martin to renovate 11 guest rooms and develop communal spaces, including a new piazza and over 1000 new plantings. The project's ambitious timeline aimed to welcome guests within six months of commencement. Retreats and Success: Shortly after the renovations, Borgo Belsedere hosted seven successful retreats, showcasing the venue's appeal. Franziska shares insights into the marketing strategies employed before the venue's completion, including video tours that helped build trust and anticipation among potential guests. Facilities and Offerings: The venue features 11 versatile rooms that can accommodate up to 22 guests, an industrial kitchen, and the option for guests to engage local caterers or bring their own chefs. Borgo Belsedere enriches guests' experiences with local activities such as truffle hunts, wine tastings, and cooking classes. Franziska highlights ongoing developments, including the addition of a pizza oven to enhance event offerings. Looking Forward: Plans for expanding Borgo Belsedere's facilities continue, with a focus on integrating more amenities and services to enrich guest stays. Franziska invites listeners to book their retreats and experience the unique blend of history and modern luxury that Borgo Belvedere offers.   About Franziska Leissner Business & Property Development / Management Franziska and her business partner Dorothea are the visionary minds driving the transformation of Borgo Belsedere into a unique retreat and event destination. With a shared background in international strategic business, they quickly identified the hidden potential of this magical Tuscan estate. Their expertise extends from property development and construction management to interior design, as well as holistic business and brand building including marketing, sales, and operations. Dorothea draws on over 12 years of international experience in business and brand building, including co-founding an NGO promoting art and culture.  Franziska brings over seven years of international experience in marketing, driving product positioning across different industries and leading strategies that strengthen brands and empower teams.  Together, they are creating a retreat location that seamlessly blends creativity, functionality, and inspiration—a place where connection and growth thrive.   Learn More:  https://www.borgo-belsedere.com/ Instagram: @borgo_belsedere    The Retreat Leaders Podcast Resources and Links: Our Retreat Leader Memberships are BRIMMING with tools, processes and templates to help you skyrocket your business!  Want live coaching?  Our memberships have that too!  Plus when you join our memberships you get access to our HIGH demand Retreat Leader Academy (that only opens up twice a year...unless you are a member- you can grab it anytime!).   Other ways to grow: Learn to Host Retreats Join our private Facebook Group Top 5 Marketing Tools Free Guide Free Top 11 Tips for Building an Email List    Thanks for tuning into the Retreat Leaders Podcast. Remember to subscribe for more insightful episodes, and visit our website for additional resources. Let's create a vibrant retreat community together!   Subscribe:  Apple Podcast | Google Podcast | Spotify

Have you ever dreamed of exploring Italy's iconic White Roads (Strade Bianche) by motorcycle through remote Tuscan hills and endless miles of vineyards. Are you curious about what it's really like to take a motorbike tour in Italy? And do you want to know what it takes to ride the Adventure Country Tracks (ACT) route through the country?If the answer is yes, then you've come to the right place because in this episode of the ABR Podcast, Billy reveals to ABR Editor James what it's like ride Italy's White Roads, or Strade Bianche, as he explores Central Italy by motorcycle.He also explains what makes Italy so special for motorcycle touring, what the trails are like along the ACT Italy route, and discusses the pros and cons of group motorcycle tours compared with solo bike.In a bid to explore what could arguably be called Europe's best motorcycle touring destination, Billy rode across the spine of the country on a Ducati Multistrada V4 S, following the Adventure Country Tracks Italy route as part of Edelweiss Bike Travel's ACT Centre of Italy Unpaved tour.With countless off-road trails, incredible stretches of tarmac, and a wonderful culture to experience, it was a sensational trip. And of course, there's the Italian food which is guaranteed to make your motorbike textiles bulge at the seams come the end of a summer tour.Want to experience adventure riding in Italy yourself? Then head over to Edelweiss Bike Travel's website to find out more about their ACT Centre of Italy Unpaved tour:https://www.edelweissbike.com/en/motorbiketours/upc-act-centre-of-italy-unpavedVideo breakdown:Part 1 Italy's White Roads (Strade Bianche): 00:00:00 Part 2 Motorcycle touring in Italy: 00:12:54 Part 3 Solo travel or organised tour?: 00:29:23

In this episode, we take you on a journey to the medieval village of Cortona, Italy, where we experienced a delightful and unexpected Christmas celebration in December. Join Kimberly Holcombe and Tommaso il favoloso as they delve into the rich tapestry of Cortona's history and charm. Highlights of the Episode: Cortona's Ancient Roots: Discover the fascinating history of Cortona, a village with a legacy spanning approximately 3,000 years. Learn about its significance as one of Italy's oldest continuously inhabited villages, offering a glimpse into its storied past. The Journey to Cortona: Our drive through the narrow entrances and ancient city walls was an adventure in itself. Navigating tight spaces and construction blocks tested our driving skills but also provided moments of humor and relief. Stunning Views and Local Culture: Enjoy the breathtaking views from the Duomo over the Val di Chiana valley. Experience the vibrant holiday atmosphere in the main piazza. A Heartwarming Surprise: Encounter the magical moment of children singing Christmas carols, including “I'm Dreaming of a White Christmas” and John Lennon's “Happy Christmas.” The enthusiastic performance by 10-year-olds and colorful projections on the facades of the piazza's buildings created a festive and heartwarming atmosphere Dinner at the Osteria: Our day concluded with a meal at a bustling Osteria. We engaged in a pleasant conversation with a young couple while eating a delicious Tuscan meal. Reflect on a memorable day filled with joy at seeing Christmas celebrated in such a unique and different way that what we are accustomed to. Join us as we share this charming and heartwarming experience in Cortona, a place where history and festive spirit come together in a truly unique way. Stay tuned for more adventures in the coming weeks! Follow us on Social Media Instagram Facebook 

In this episode of our podcast, Kimberly and Tommaso offer insights that contrast with the often-misleading online travel information. They also share a few history-rich experiences in Rome, which eventually lead to the Tour di Negroni. Key Points: The Myth of the Perfect Itinerary: Many travelers aim to visit multiple attractions in a single day, overlooking travel logistics. We share our personal travel experiences and suggestions, but we are also honest about a few of the drawbacks of mass tourism. Online content often paints an unrealistic picture of what can be achieved in a day. Episode Highlight: “Tour di Negroni” Our month-long trip to eight destinations included tasting the iconic Italian Cocktail, the Negroni Throughout Italy, we sample various Negronis, each with unique styles and presentations. The History of the Negroni We delve into the history of the Negroni, which was invented in 1919 by Count Camillo Negroni while he was in Florence. Memorable Stops and Culinary Breaks We take a brief hiatus from our Tour di Negroni while spending 10 days in the Dolomites and Copenhagen for Christmas. Reflections and Future Plans The journey concludes humorously, with a mention of returning four pounds lighter after our 35-day adventure. Looking ahead to next week's episode which is on the Tuscan village of Cortona. Join us in this episode as we uncover the true essence of traveling through Italy, providing a realistic and enriching perspective on what to expect and enjoy. Follow us on Social Media Instagram Facebook 

Sara Maestrelli, owner of Collezione Em, talks with James Shillinglaw of Insider Travel Report at last month's ILTM Cannes luxury show about her family-owned company's newest hotels. At ILTM Cannes in 2023, Maestrelli introduced us to Violino D'Oro, her family's luxury hotel in Venice. This year she provides us details about Villa Roma Imperial and Pension America in Forte dei Marmi on the Tuscan coast. For more information, visit https://collezioneem.com. All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

Join me Jenny D with my guests Jason Capps (Owner/Chef of Bella Sera and Founder of Jason's Journeys), along with Kelly Rodavich from Viaggio Travel Consulting, in an exciting podcast episode. Together, we discuss their collaborative venture, '10 Days in Tuscany, travel experience that has captured the hearts and taste buds of many travelers.  Take a journey with us through the scenic landscapes of Tuscany, enjoying exclusive experiences and private dinners featuring authentic Tuscan cuisine. This carefully curated tour allows guests to immerse themselves in Tuscany's rich culture, food, wine, and friendships, offering both planned activities and the freedom to explore independently. With a history of creating friendships and memorable experiences, Jason and Kelly's tours have become a beloved tradition for many. Stay tuned for more insights into their upcoming trips as they invite you to enjoy all that Tuscany has to offer, with more episodes on the way!  Don't wait to take that trip to Italy with Jason's Journeys.. sign up on their website today https://jasonsjourneys.com/ Special thanks to my Spotlight Supporter Vitalant Blood Donation. January is National Blood Drive Donor Month. Give Blood and Save a Life! https://www.vitalant.org/ Thank you to St. Clair Health for partnering with me Jenny D. to provide awareness and education on health topics with the Healthcare professionals these next few months. January is Nutrition and Primary Care. https://www.stclair.org/ Please Follow and Subscribe to my channel. https://www.spillwithme.com/ All episodes are available on my YouTube page http://www.youtube.com/@Spillwithmejennyd

Join me Jenny D with my guests Jason Capps (Owner/Chef of Bella Sera and Founder of Jason's Journeys), along with Kelly Rodavich from Viaggio Travel Consulting, in an exciting podcast episode. Together, we discuss their collaborative venture, '10 Days in Tuscany, travel experience that has captured the hearts and taste buds of many travelers.  Take a journey with us through the scenic landscapes of Tuscany, enjoying exclusive experiences and private dinners featuring authentic Tuscan cuisine. This carefully curated tour allows guests to immerse themselves in Tuscany's rich culture, food, wine, and friendships, offering both planned activities and the freedom to explore independently. With a history of creating friendships and memorable experiences, Jason and Kelly's tours have become a beloved tradition for many. Stay tuned for more insights into their upcoming trips as they invite you to enjoy all that Tuscany has to offer, with more episodes on the way!  Don't wait to take that trip to Italy with Jason's Journeys.. sign up on their website today https://jasonsjourneys.com/ Special thanks to my Spotlight Supporter Vitalant Blood Donation. January is National Blood Drive Donor Month. Give Blood and Save a Life! https://www.vitalant.org/ Thank you to St. Clair Health for partnering with me Jenny D. to provide awareness and education on health topics with the Healthcare professionals these next few months. January is Nutrition and Primary Care. https://www.stclair.org/ Please Follow and Subscribe to my channel. https://www.spillwithme.com/ All episodes are available on my YouTube page http://www.youtube.com/@Spillwithmejennyd  

Landowners in the recently formed Tuscan Water District have approved an assessment fee to fund the district's operations. The vote took place yesterday after more than two hours of heated discussion. Also, five-year-old Elias Wolford is now able to sit up on his own and has begun physical therapy after being shot at Feather River Adventist School in Oroville last month, and California is abandoning its noncarbon fuel mandates for diesel trucks and locomotives in anticipation they'll be challenged by the incoming Trump Administration.

What if one ingredient could turn your weeknight dinners into savory, satisfying dishes in less than 30 minutes — without ever feeling repetitive?Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that. With the help of Sarah Bond, nutritionist and creator of Live Eat Learn, this week's episode dives into the world of vegetarian meals built around our favorite versatile, affordable pantry staple. Whether you're looking to save time, eat healthier, or get inspired in the kitchen, chickpeas are the answer to your weeknight dinner dilemma!By the end of this episode, you'll learn how to:Whip up the viral “Marry Me Chickpeas” in 15 minutes!Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoyCook up easy meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables Hit play on this episode to uncover the endless possibilities of chickpeas and transform your weeknight meals! ***LinksSarah Bond's site: Live Eat Learn, Instagram, and her cookbook!Marry Me Chickpeas (with creamy Tuscan sauce)Roasted chickpea gyros Roasted veggie glow bowlsCopy-cat Cafe Yum sauceCrispy air fryer chickpeas 15-minute chickpea tacos with creamy cilantro sauceChickpea blondiesVegan chicken and dumplings (with chickpeas!)Chickpea pot pieVegan aquafaba + coconut popsiclesAnd a favorite recipe of Sarah's: Chai cinnamon rolls***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Today's episode is a special one! I'm joined by five exceptional chefs shaping the Charleston Food Scene:Chef Shuai Wang of King BBQ, blending Chinese barbecue traditions with Southern flavors.Chef Shaun Brian Sells of CudaCo., elevating sustainable seafood with creative coastal cuisine.Pastry Chef Annie Coleman of Flora and Fauna, combining artistry and innovation in desserts and baked goods.Chef Alec Gropman of Bodega, redefining breakfast sandwiches with a fusion of New York roots and Charleston charm.Chef Nathan Hedlund of Da Toscano Porchetta Shop, showcasing the bold, comforting flavors of Tuscan street food.This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina.Together, we explore the unique influence of Charleston's low-country cuisine and how these chefs are transforming it with their creativity and vision. You'll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they're weaving global influences into the fabric of Charleston's food culture. Whether you're a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston's finest culinary minds. What you'll learn from this panel discussion about the Charleston Food Scene Meet today's Five Charleston Chefs and learn about their restaurants (2:21)Perspectives on the evolving Charleston food scene (3:53)Changes to Charleston's culinary landscape over the years (5:16)The camaraderie and collaboration among Charleston chefs (6:26)The unique contributions of Gullah Geechee food culture (10:23)Preserving the ideals of low-country cooking (12:47)Introducing new and innovative cuisines to Charleston diners (13:34)Educating diners through storytelling and food culture (15:26)How Bodega thrived during the pandemic (17:17)The vision behind Flora & Fauna and its unique offerings (19:13)Exploring the French influence in Southern cuisine (20:07)The art of Southern biscuits and how they stand apart (20:54)Caribbean influences at CudaCo. and their impact on the menu (21:53)Sustainability as a cornerstone of the modern culinary industry (25:27)The importance of nostalgia in creating memorable dishes (28:06)Leveraging the Grow Food List for local inspiration (30:45)Innovation and collaboration in the kitchen (34:41)Seasonality and adapting to Charleston's warm climate (38:49)The challenges and rewards of supporting local sourcing (41:41)Defining the key elements of a truly great dish (42:49)Must-try foods for tourists visiting Charleston and discovering the Charleston Food Scene (46:45)Tips for ensuring you're eating authentic local seafood (51:00)Infusing Charleston traditions into global culinary concepts (54:12)Foraging in the low-country landscape (54:50)The intersection of technology and food (57:12)Problem-solving in the kitchen: refining and perfecting dishes (1:01:14)Addressing challenges in back-of-house operations (1:04:20)Exciting trends shaping Charleston's kitchens today (1:07:48)The growing trend of chef-branded merchandise in Charleston (1:11:25) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with other panel discussion with chefs Don't miss out on the chance to hear from talented chefs from across the country.Panel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providenc...

Fluent Fiction - Italian: Mystery of the Missing Heirloom: An Epiphany in Toscana Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-01-08-23-34-02-it Story Transcript:It: Nella fredda mattina d'inverno, la villa antica in Toscana pareva avvolta da un manto di mistero.En: On the cold winter morning, the ancient villa in Toscana seemed wrapped in a cloak of mystery.It: Le sue mura in pietra, custodi silenziose di secoli di storia, sapevano che qualcosa non andava.En: Its stone walls, silent guardians of centuries of history, knew that something was amiss.It: Era il giorno dell'Epifania, una festa che riuniva ogni anno tutta la famiglia di Giorgio e Livia intorno alla tavola imbandita di cibi tradizionali.En: It was l'Epifania, a celebration that brought all of Giorgio and Livia's family together around a table laden with traditional foods each year.It: La villa era immersa nella quiete dei boschi di cipressi, con il vento che portava il profumo dell'erba invernale.En: The villa was nestled in the quiet of cypress woods, with the wind carrying the scent of winter grass.It: Durante la cena dell'Epifania, un evento inatteso aveva scosso la tranquillità familiare.En: During the Epifania dinner, an unexpected event disrupted the family tranquility.It: Un antico cimelio, una collana preziosa che si diceva portasse prosperità, era scomparso.En: An ancient heirloom, a precious necklace said to bring prosperity, had disappeared.It: Giorgio, giovane e curioso, si trovava in piedi nel grande salone, osservando il luogo dove la collana era stata esposta per la festa.En: Giorgio, young and curious, stood in the large hall, observing the spot where the necklace had been displayed for the celebration.It: Accanto a lui, Livia, sua sorella maggiore, guardava con aria perplessa.En: Beside him, Livia, his older sister, looked on with a puzzled expression.It: "Giorgio, sei sicuro di voler cercare la collana?"En: "Giorgio, are you sure you want to search for the necklace?"It: chiese Livia, con un tono di dubbio ma anche di comprensione.En: asked Livia, with a tone of doubt but also understanding.It: "Sì, devo trovarla," rispose Giorgio determinato.En: "Yes, I have to find it," replied Giorgio determinedly.It: "Non possiamo lasciare che questo causi un litigio in famiglia.En: "We can't let this cause a feud in the family.It: C'è un mistero da risolvere."En: There's a mystery to solve."It: I familiari avevano già lasciato la villa per tornare alle loro case.En: The family members had already left the villa to return to their homes.It: Giorgia e Livia iniziarono la loro ricerca.En: Giorgio and Livia began their search.It: Passarono in rassegna il salone, scrutando ogni angolo.En: They went over the hall, scrutinizing every corner.It: Livia ricordava di aver visto qualcosa di strano prima della cena.En: Livia remembered seeing something strange before dinner.It: Decisero di controllare nei dintorni.En: They decided to check the surroundings.It: "La villa è antica," disse Livia.En: "The villa is ancient," said Livia.It: "Potrebbero esserci passaggi segreti."En: "There could be secret passages."It: "Buona idea, Livia," rispose Giorgio con un sorriso.En: "Good idea, Livia," replied Giorgio with a smile.It: "Cerchiamo."En: "Let's look."It: Iniziarono a esplorare.En: They began to explore.It: Dopo ore di ricerca, una pietra nel pavimento del corridoio scricchiolò sotto il peso di Giorgio.En: After hours of searching, a stone in the hallway floor creaked under Giorgio's weight.It: Con un po' di sforzo, rivelarono un passaggio nascosto.En: With some effort, they revealed a hidden passage.It: Una scala di pietra conduceva a una piccola stanza polverosa.En: A stone staircase led to a small dusty room.It: Qui trovarono vecchi oggetti di famiglia, e tra di essi, la collana.En: Here they found old family objects, and among them, the necklace.It: Evidentemente, durante i preparativi della cena, la collana era stata spostata accidentalmente.En: Evidently, during the dinner preparations, the necklace had been accidentally moved.It: Giorgio alzò la collana verso la luce fioca della stanza.En: Giorgio lifted the necklace towards the dim light of the room.It: "L'abbiamo trovata, Livia!"En: "We found it, Livia!"It: esclamò con gioia.En: he exclaimed joyfully.It: Tornati nel salone, Giorgio convocò la famiglia.En: Back in the hall, Giorgio gathered the family.It: Con la collana al collo, raccontò della scoperta e dissipò i malintesi, restituendo serenità.En: With the necklace around his neck, he recounted the discovery and dispelled misunderstandings, restoring calm.It: "Abbiamo fatto un buon lavoro, Giorgio," disse Livia, sorridendo affettuosamente.En: "We did a good job, Giorgio," said Livia, smiling affectionately.It: Giorgio imparò l'importanza del lavoro di squadra e la sottile prudenza di Livia, che si rivelava preziosa.En: Giorgio learned the importance of teamwork and Livia's subtle prudence, which proved invaluable.It: Quella sera, la villa sembrava risplendere di una luce nuova, una luce di unità e comprensione.En: That evening, the villa seemed to shine with a new light, a light of unity and understanding.It: Così, l'Epifania si concluse con una nuova armonia tra le vecchie mura toscane.En: Thus, l'Epifania ended with new harmony within the old Tuscan walls. Vocabulary Words:the villa: la villaancient: anticacloaked: avvoltamystery: misterowalls: muraguardians: custodicenturies: secoliheirloom: cimelionecklace: collanaprosperity: prosperitàfeud: litigiotranquility: tranquillitàpuzzled: perplessasearch: ricercacorners: angolisecret passages: passaggi segretihallway: corridoiocreaked: scricchiolòeffort: sforzostaircase: scaladusty: polverosadim: fiocagathered: convocòmisunderstandings: malintesiharmony: armoniacurious: curiosodisplayed: espostaobserving: osservandosubtle: sottilereveal: rivelare

In this episode: Shannon and Amy share their passion for retreats, emphasizing their unique structure, which includes pre-retreat preparation, engaging mastermind sessions, cultural exploration, and a post-retreat integration phase. Designed for deep connection and inspiration, this intimate retreat offers participants a chance to relax, reflect, and gain valuable business insights while experiencing the rich flavors, beauty, and craftsmanship of Tuscany.Join our FB community: www.joyfulbusinessrevolution.com/fb

I'm excited to announce that we've restarted the panel format. Many of you will remember that I used to put together monthly panels with experts on popular topics. The truth is that they can be tough to coordinate and take a lot more planning than regular interview episodes so I let them go while I focused on other projects, but thanks to help from some digital tools and popular requests from listeners, we're working to bring these episodes back on a monthly basis. So if you haven't heard previous panel episodes, I'll give you a quick recap. As part of my role building the Regen ag community in Europe with Climate Farmers, I'm always trying to facilitate access to good information from experienced practitioners in regenerative agriculture. Oftentimes I look to organize these panels around the common questions that come up in our community chats. In other cases I see a lack of clear and concise information around a topic of interest. Other times I hear people referencing the work of other practitioners around the world for opportunities and inspiration and I try to connect them with each other in the Q&A sessions. Another motivation for organizing these is to increase awareness of the practicalities that are behind the aspiration to great achievements in land management. I hope that all of you out there listening to these episodes leave after having heard these episodes feeling that the incredible accomplishments and projects of the people we highlight are achievable and replicable and that you can do things like this too. You may not personally identify with their particular contexts or want to mimic them or their work exactly, but I hope you might find a point of connection in their stories and their journeys. Every project starts as an idea or a dream or a feeling that is nurtured into its potential by the people and communities that have skin in the game and dedicate their time and efforts to co-create that potential. With that said I want to introduce the panel and our speakers for this episode. So today we'll be exploring the challenges and opportunities in mixed enterprise farming. By that I mean farms that sell and range of products, especially of different food categories such as cereals and cattle, or market garden and laying hens and agrotourism and farm tours. I was really lucky to get three farmers together from very different regions who are pioneering diverse enterprise farming on their land. Now it's not usually the case that the farmers I get to speak with are people I've met in person or farms that I've physically visited, but in this case I've been to and even ran some events and projects with each of the farmers who I'm speaking with. Maria Gimenez comes to us from Wilmers Gaerten just south of Berlin Germany. Francisco Alves comes from Herdade de Sao Luis, Porcus Natura in Alentejo Portugal, and Ariane Lotti joins us from Tenuta San Carlo near the Tuscan coast in Italy. They each give much better intros of themselves and their farms than I can so I'll let them do that, but before we jump into the panel, you should know that there's a video version of this panel that includes the Q&A session in this last half hour which I am clipping off here for the podcast version. You can find that on the Climate Farmers YT chanel and if you happen to be an active farmer anywhere in Europe, you can also join the Climate Farmers community for free and participate in the farmer to farmers learning platform that we've built by going to Climate Farmers.org The community is part of a non-profit dedicated to assisting farmers at all levels of their transition to regenerative management.

For Episode 99 we catch up with our friend and EVMC Hall of Famer, Jim Delaney, Founder/CEO of Activate Sports & Entertainment. Jim, who is a 30-year veteran sports and event marketer, talks to us about his latest adventure becoming what he calls a “digital nomad” – working on projects remotely as he visits venues and lives in different cities for a couple months at a time. We talk about how he processes his life in cycles or waves of every seven years, exploring and challenging himself each time a new chapter is presented. We learn about Jim's time working for teams such as the Seattle Sonics, Washington Bullets/Wizards, and New England Patriots before landing at TD Garden in Boston where he oversaw marketing and PR for ten years. Hear what it was like to strike out on his own, advice he has for those considering it, and ways he constantly looks for the new challenge to keep him engaged. Jim talks about his excitement around AI and the sandbox it could provide for live events and his approach when pursuing new trends. From book recommendations to industry advice to fun stories and perspective, you'll enjoy this wonderfully unique episode that may inspire you to find that next exciting challenge.Jim Delaney: LinkedIn | Email ––––––ADVENTURES IN VENUELANDFollow on Instagram, LinkedIn, Facebook, or X/TwitterLearn more about Event & Venue Marketing ConferenceMeet our team:Paul Hooper | Co-host, Booking, Branding & MarketingDave Redelberger | Co-host & Guest ResearchMegan Ebeck | Marketing, Design & Digital AdvertisingSamantha Marker | Marketing, Copywriting & PublicityCamille Faulkner | Audio Editing & MixingHave a suggestion for a guest or bonus episode? We'd love to hear it! Send us an email.

Are you searching for impressive holiday recipes that infuse your kitchen with irresistible aromas, beckoning your loved ones to gather around a festively appointed dinner table? In this episode, we share expert tips for hosting with ease and grace, guiding you toward the dishes you'll want to cook for pleasure, as well as menu items that rely on store bought help. In this episode, you'll: Learn simple, time-saving strategies to help you breeze through hosting any partyDiscover the secret to sweet swirly slices of babka, and freshly baked cinnamon rolls, that will have your home smelling of sugar and spiceUnlock the secret to the flakiest biscuits—and the unexpected gravy you'll want to smother them with!Tune in now to discover the recipes and tips that will fill your holiday table—and your heart—with joy!***LINKSSonya's babka can be found in her cookbook Braids, and you can find Shannon Sarna's babka via The KitchnSonya's recipe for sweet potato latkes with cranberry salsa, and her Salad Olivier (potato salad)The Gourmandise School cinnamon roll recipe Chocolate babka sufganiyot (donuts) by Retrolillies and traditional sufganiyot from Once Upon a ChefSweet cheese dreams via FoodTalk: add lemon zest and 1 tsp juice, cut into thirds! Savory Cheese Dreams by Melissa Knific for NYT Cooking Cheesy potatoes from Salt & Lavender, and cheesy potatoes with cornflake topping from Home Sweet Eats Simple garlic sauteed collard greens from Yup It's Vegan, and Southern style collard greens from All Recipes Lemon-marinated Tuscan fried chicken from Serious EatsEdna Lewis' biscuit recipe (with a description for homemade baking powder at the bottom of it)Sausage gravy recipe from Southern...

We were joined by the lovely Patrizia and Romano Chiari of Tenuta l'Impostino in Tuscany. Crafting organic Sangiovese blends using biodynamic principles for over 20 years, their wines are a testimony to the tradition and innovation of a lesser-known corner of Tuscan viticulture, Montecucco. tenutaimpostino.it @tenutaimpostinowinery

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 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  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,

BUSINESS IDEAS: Outside Cooking and Foraging Ideas Welcome to Join Up Dots, where we're diving into six inspiring stories of listeners from around the world who've blended their love for the outdoors and cooking into unique business ventures. You'll hear about Dario's Tuscan seafood cookouts on Italy's coast, Lucy's fireside feasts in the English countryside, and Lars' foraging and cooking tours across Norway's wild landscapes. Rory's BBQ experiences in Sydney, Amara's open-air Moroccan street food feasts, and Jamie's foraging and hearthside cooking in Scotland's Highlands showcase how connecting with nature and sharing local flavors can create one-of-a-kind culinary journeys. Don't forget to share this episode and support these budding entrepreneurs with #JoinUpDots #BusinessOutside #CookUpSuccess. And don't forget to subscribe to the podcast and leave a review. Your feedback helps us reach more people and continue bringing you valuable content. See you in the next episode!