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I’ll be getting a facial, totally relaxed, and I’ll be like. I can’t use them on my phone so I use my finger, but whatever!” Maybe would be my thumbs, and they’re also my least favorite part too because I don’t know what it would be like to have a thumb that you don’t want to hide all the time. My grandmother was like, “Oh, you poor thing.” And I’m like, “What’s wrong with my thumbs? I mean, they’re totally fine. If you want to yell at me about my thumbs or whatever I’ll just say it’s just proof that I’m part alien. I think that they’ve made me an interesting person because I don’t give a f. JBB: Well, it’s the part that I’m always aware of. And I couldn’t come back and dump it all on my husband, Charly, but I wish so much that he had been with me or my sister had been with me. Really human moments that were weird and heartbreaking and breathtaking, and I was by myself. There were parts that were the most beautiful places that I’ve ever seen. There were several parts of it that were terrifying. Even if I wrote out the adventure, no one would be interested in reading it. I was in this incredible part of Sicily, which was actually a little bit like being on the moon, with this olive oil producer and I had this incredible adventure for three days there all by myself and had no one to share it with. I travel all over the country, and I’m by myself a lot and without someone to share it with, it’s almost like it didn’t happen. But I have traveled by myself to different places in the world, and I really wanted someone to share it with and I couldn’t, and it’s weird to be by yourself. I mean, that’s a hard thing to turn down, getting that opportunity. She would be like, “I can’t believe you didn’t choose that one.” I know Julia would want the moon - just for the view. JBB: Oh for sure I would travel with a person. That’s the sort of forward action that gets you out of bed. It’s staying in service, how can we be a better company than we were yesterday. It’s all about people, and it’s just been that way for a long time. The first thing I think about is my team, who am I working with today, who do we bring together today.
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How can I make an ice cream more strawberry-y or get more strawberries in it without cooking them too much or making it too jammy. What we’re doing with body and textures in our ice creams is different than anyone else because we’re not using stabilizers and gums which is the standard recipe that everyone uses across the board because it makes it easy to then make whatever flavors you want. I’m trying to work out how we can really do this, and it’s a problem that I’ve had for a long time. JBB: I’m up at night, and even while I’m sleeping, which sounds strange but as an entrepreneur it’s just what you do, I’m always thinking about the texture of our ice cream - the body and the textures of our ice creams.