Mime-Version: 1.0 Content-Type: multipart/alternative; boundary="85e70dea45acfe4dc76cefc0cfb3bce8052ea25bb1c9bf317727999d5470" Subject: Gelato is Better Than Ice Cream. But Some Gelato Are Still Better Than Others! From: Brent and Michael Are Going Places To: Hidden Recipient Date: Wed, 15 Jul 2026 13:30:53 +0000 X-Hiring: We are hiring, reach out at header-hacker@emailshot.io X-EmailShot-Signature: 6XPhXqVy9V_BK2OWMonwuuKyyMihjoRexOoxCJ6DMuTrt42kviOEi_umlg8E6R0n2BjQ7grrdaKEjS_YUleHkg== --85e70dea45acfe4dc76cefc0cfb3bce8052ea25bb1c9bf317727999d5470 Content-Type: text/plain; charset="utf-8" Content-Transfer-Encoding: quoted-printable View this post on the web at https://www.brentandmichaelaregoingplaces.com/= p/gelato-is-better-than-ice-cream-but Italy is one of those countries where it=E2=80=99s fairly difficult to get = a bad meal. As the birthplace of the frozen dessert known as gelato, it=E2=80=99s also = hard to get outright terrible gelato. But that doesn=E2=80=99t mean all gelato are created equal =E2=80=94 not by= a long shot. First, a hill I will die on: Gelato is better than ice cream. What=E2=80=99s the difference between them anyway? Ice cream is made with sugar, cream, and egg yolks, but gelato is generally= made with a lot less sugar, whole milk (or milk and cream together), and n= o egg yolks. Gelato is also churned much more slowly, so less air is whippe= d into it, and it is chilled but not frozen solid. The end result is smoother and denser than ice cream, more intense, and ser= ved at a warmer temperature so the tongue registers more of the flavor. A l= ittle gelato goes a long way. Meanwhile, ice cream is colder with a lot more fat, sugar, and whipped air.= The fat and cold tend to overwhelm the taste buds, but along with all that= air, they also make it easier to eat in large quantities. Or, to reuse what the TV show The Good Place said about frozen yogurt: =E2= =80=9CThere=E2=80=99s something so human about taking something great and r= uining it a little so you can have more of it.=E2=80=9D Why exactly is Italian gelato so good? One night in Italy, after trying a particularly good gelato, I said to an I= talian friend, =E2=80=9CI=E2=80=99ve had lots of gelato in lots of differen= t countries. Ice cream too. But it never tastes this good. What=E2=80=99s t= he secret?=E2=80=9D She nodded sagely, as if my opinion of Italian gelato was simply objective = fact.=20 Then she said, =E2=80=9CYou must start with fresh, local ingredients. And y= ou must never skimp on the flavors. There are so many more peaches in peach= gelato than you might think. But that=E2=80=99s as it should be. The point= is to make peaches that taste like gelato, not gelato that tastes like pea= ches.=E2=80=9D Don=E2=80=99t you just love the way Italians talk about food? After spending serious time in Italy, I=E2=80=99ve now become a full-fledge= d gelato snob. And from my Italian friends, I=E2=80=99ve also learned a few= things about picking the best gelato. Here=E2=80=99s their =E2=80=94 and my =E2=80=94 advice: Look for sealed containers or gelato that don=E2=80=99t rise above the rim = of a flat tray. The best gelato is usually sold out in covered containers, which keeps the = product at the perfect temperature =E2=80=94 important for flavor. It can a= lso be sold from shallow, lidless metal tubs that are stored in refrigerate= d glass cases. What you don=E2=80=99t want =E2=80=94 but what you often see in Italy=E2=80= =99s heavy tourist areas =E2=80=94 is gelaterias where the gelato are heape= d up over the lip of the bin in huge mounds.=20 This is a sign that the gelato includes additives like vegetable oils or em= ulsifiers, or it has been frozen =E2=80=94 both indications of lower qualit= y. Likewise, the best gelato is not necessarily the prettiest. The best gelato are not brightly or vividly colored. In fact, super-bright = colors can indicate the presence of food color or dyes that could be disgui= sing the lack of real fruit or nuts. A bright yellow banana flavor is a bad= sign. In general, gelato should look like its actual flavor. Pure pistachio gelat= o, for example, is brownish. Sure, some gelaterias might add a greenish tin= t, but a vibrant green is another bad sign. Likewise, a bright green mint. Meanwhile, don=E2=80=99t get too distracted by the pretty stuff on top. =E2=80=9CI tend to avoid flavors that have some embellishment on top, such = as Oreo cookies, the corresponding fruit, nuts, hazelnuts, mint leaves, or = chocolate pieces,=E2=80=9D one Italian friend tells me. =E2=80=9CThe ingred= ients should be used for making the flavor and, as such, properly blended i= nto the mix.=E2=80=9D Check the temperature. When it comes to gelato, temperature is very important. When served, it sho= uld be neither completely frozen nor already melting. It also shouldn=E2=80= =99t be glassy. =E2=80=9CFinding ice crystals in your gelato is bad,=E2=80=9D another frien= d tells me, =E2=80=9Cbecause it means it melted at some point and then was = refrozen, or it was poorly made in the first place.=E2=80=9D In fact, if you find ice crystals in your gelato, you should refuse it, as = it might very well be spoiled. Consider how it=E2=80=99s scooped. The consistency of gelato is also very important: because it should be dens= er than ice cream, it=E2=80=99s best scooped with a flat metal spade, not a= traditional ice cream scoop. Meanwhile, gelato should absolutely be served in a cone, not a cup =E2=80= =94 although I concede that=E2=80=99s just a personal preference and not an= indication of quality. Take special note of the fruit flavors. Fruit and berry flavors should definitely look like they=E2=80=99re made fr= om actual fruit and berries. Indeed, look for seeds, pulp, or skin, which a= re good things because they indicate that real food is being used in substa= ntial quantities. Meanwhile, the best gelaterias use quality local ingredients, which means m= ostly seasonal fruits and berries.=20 Sure, they may keep really popular flavors on hand year-round, but if they = have every fruit flavor imaginable, this is a sign that you=E2=80=99re patr= onizing a place that=E2=80=99s using mixes or bulk deliveries =E2=80=94 esp= ecially if the fruits come in unnatural colors. Incidentally, fruit-flavored gelato is often made without milk (and is tech= nically not gelato at all, but sorbetto). But some fruit flavors are made w= ith milk, and this is also totally acceptable. It=E2=80=99s good if they have unusual flavors. Another good indicator of quality? Unique flavors. =E2=80=9CIt tends to be an indicator of quality, as it indicates their own = production and dedication to their business,=E2=80=9D says one friend. Once, Michael and I saw a shop selling =E2=80=9Colive oil=E2=80=9D flavor g= elato, which we had no interest in trying. But they got points for original= ity!=20 The most expensive gelato flavor to produce is hazelnut, or nocciola. And i= f they offer it without added chocolate, this is a very good sign of qualit= y, because it shows they think it can stand on its own. This is also my personal favorite flavor =E2=80=94 an absolute taste sensat= ion. Read the ingredients. Italian gelaterias often post signs with their ingredients =E2=80=94 and it= =E2=80=99s a good sign when they do: a quality gelateria will be proud to s= how off their fresh, local, quality ingredients. Even so, here are some ingredients to look out for: olio vegetale (or veget= able oil) or artificial colors and flavors (which are often indicated by nu= mbers or letters). One very popular Italian flavor is frutti di bosco, which means =E2=80=9Cfr= uit of the forest,=E2=80=9D and is typically made from whatever berries or = cherries are in season. If they have it, you can read the label to see if y= our gelatario (or gelato-maker) is using seasonal fruits. Sample the fior di latte or fior di panna, even if you don=E2=80=99t ultima= tely choose them. These are the most basic flavors of gelato, offered by most premium gelater= ias: fior di latte means =E2=80=9Cflower of the milk,=E2=80=9D and fior di = panna means =E2=80=9Csweet cream.=E2=80=9D They=E2=80=99re generally made w= ith the highest quality milk or cream, and the flavor can be very subtle, l= ike a very mild vanilla. If neither of these flavors is offered, it=E2=80=99s a bad sign. But it can= also be a bad sign if the flavors include chocolate chips, or pieces of fr= uit, or are drizzled in syrup. It might mean they=E2=80=99re trying to disg= uise lower-quality cream or milk. =E2=80=9CI do not like this practice,=E2=80=9D says one friend. =E2=80=9CTh= ey are using the cream as the base and the syrup to provide the flavor.=E2= =80=9D A respectable gelateria will allow you to sample their wares, and the fior = di latte or fior di panna are good choices to try to discern overall gelato= quality, even if neither is the flavor you finally choose. Overwhelmed? Ignore me. Look, I=E2=80=99ve already admitted I=E2=80=99ve become a total gelato snob= , and we all know that nothing sucks the joy of something faster than when = someone nearby is being a snob about it. In short, I=E2=80=99m giving you permission to take whatever makes sense fr= om everything I=E2=80=99ve written here =E2=80=94 and completely ignore the= rest. In the end, the whole point of gelato is to enjoy it. So enjoy it! And if you=E2=80=99re ever in doubt, just get the chocolate =E2=80=94 eithe= r cioccolato fondente (without milk) or cioccolato al latte (with milk).=20 I think we can all agree it=E2=80=99s hard to screw up too badly when you= =E2=80=99re making something out of pure chocolate. Brent Hartinger is a screenwriter and author. Check out my new newsletter a= bout my books and movies at www.BrentHartinger.com [ https://substack.com/r= edirect/6057aaad-9020-4181-be57-e6da2af5bf1f?j=3DeyJ1IjoiM2dmeXZtIn0.xu76uF= ObqArDfP822j-jnN48_jCfgM3m0rbAsF0l24U ]. And order my latest book below. Unsubscribe https://substack.com/redirect/2/eyJlIjoiaHR0cHM6Ly93d3cuYnJlbnR= hbmRtaWNoYWVsYXJlZ29pbmdwbGFjZXMuY29tL2FjdGlvbi9kaXNhYmxlX2VtYWlsP3Rva2VuPW= V5SjFjMlZ5WDJsa0lqb3lNRGt3TVRjME1qWXNJbkJ2YzNSZmFXUWlPakl3TURjNE1URTNOU3dpY= VdGMElqb3hOemcwTVRJeU5ESXlMQ0psZUhBaU9qRTRNVFUyTlRnME1qSXNJbWx6Y3lJNkluQjFZ= aTB6TkRFeU9EVWlMQ0p6ZFdJaU9pSmthWE5oWW14bFgyVnRZV2xzSW4wLnNjRVQ3RndYYTN5MVV= Ncl9FWnVnc3ZpVFVQUzZ1VV8zQ1pKUURTb2UySkUiLCJwIjoyMDA3ODExNzUsInMiOjM0MTI4NS= wiZiI6dHJ1ZSwidSI6MjA5MDE3NDI2LCJpYXQiOjE3ODQxMjI0MjIsImV4cCI6MjA5OTY5ODQyM= iwiaXNzIjoicHViLTAiLCJzdWIiOiJsaW5rLXJlZGlyZWN0In0.hL_hU8pxAQ-g-NRloKKjySTz= VqnvDy2VLbauhqCLMYY? --85e70dea45acfe4dc76cefc0cfb3bce8052ea25bb1c9bf317727999d5470 Content-Type: text/html; charset="utf-8" Content-Transfer-Encoding: quoted-printable = Gelato is Better Than Ice Cream. But Some Gelato Are Still Better Than Othe= rs!=3D""
Here are the lessons I've learned from living = in Italy on how you get the truly good stuff.
͏     ­= ͏     ­͏     ­͏   ̳= 9; ­͏     ­͏     ­͏ &nb= sp;   ­͏     ­͏     ­&= #847;     ­͏     ­͏    = ; ­͏     ­͏     ­͏ &nbs= p;   ­͏     ­͏     ­&#= 847;     ­͏     ­͏    = ­͏     ­͏     ­͏  = ;   ­͏     ­͏     ­= 47;     ­͏     ­͏     = ­͏     ­͏     ­͏  =   ­͏     ­͏     ­T= 7;     ­͏     ­͏     &= #173;͏     ­͏     ­͏   =   ­͏     ­͏     ­͏= ;     ­͏     ­͏     &#= 173;͏     ­͏     ­͏   &= #8199; ­͏     ­͏     ­͏=     ­͏     ­͏     = 73;͏     ­͏     ­͏   &#= 8199; ­͏     ­͏     ­͏ =     ­͏     ­͏     = 3;͏     ­͏     ­͏   = 199; ­͏     ­͏     ­͏ &= nbsp;   ­͏     ­͏     ­= ;͏     ­͏     ­͏   Q= 99; ­͏     ­͏     ­͏ &n= bsp;   ­͏     ­͏     ­= ͏     ­͏     ­͏   ̳= 9; ­͏     ­͏     ­͏ &nb= sp;   ­͏     ­͏     ­&= #847;     ­͏     ­͏    = ; ­͏     ­͏     ­͏ &nbs= p;   ­͏     ­͏     ­&#= 847;     ­͏     ­͏    = ­͏     ­͏     ­͏  = ;   ­͏     ­͏     ­= 47;     ­͏     ­͏     = ­͏     ­͏     ­͏  =   ­͏     ­͏     ­T= 7;     ­͏     ­͏     &= #173;͏     ­͏     ­͏   =   ­͏     ­͏     ­͏= ;     ­͏     ­͏     &#= 173;͏     ­͏     ­͏   &= #8199; ­͏     ­͏     ­͏=     ­͏     ­͏     = 73;͏     ­͏     ­͏   &#= 8199; ­͏     ­͏     ­͏ =     ­͏     ­͏     = 3;͏     ­͏     ­͏   = 199; ­͏     ­͏     ­͏ &= nbsp;   ­͏     ­͏     ­= ;͏     ­͏     ­͏   Q= 99; ­͏     ­͏     ­͏ &n= bsp;   ­͏     ­͏     ­= ͏     ­͏     ­͏   ̳= 9; ­͏     ­͏     ­͏ &nb= sp;   ­͏     ­͏     ­&= #847;     ­͏     ­͏    = ; ­͏     ­͏     ­͏ &nbs= p;   ­͏     ­͏     ­&#= 847;     ­͏     ­͏    = ­͏     ­͏     ­͏  = ;   ­͏     ­͏     ­= 47;     ­͏     ­͏     = ­͏     ­͏     ­͏  =   ­͏     ­͏     ­T= 7;     ­͏     ­͏     &= #173;͏     ­͏     ­͏   =   ­͏     ­͏     ­͏= ;     ­͏     ­͏     &#= 173;͏     ­͏     ­͏   &= #8199; ­͏     ­͏     ­͏=     ­
=
<= td class=3D"content" align=3D"left" width=3D"314" style=3D"text-align: cent= er;">3D""
<= /table>
Forwarded this = email? Subscribe here for more

Gelato is Better Than Ice Cream. But S= ome Gelato Are Still Better Than Others!

Lessons learned from living in= Italy on how to find the truly good stuff.

Brent Ha= rtinger
<= /tbody>

Italy is one of those countries w= here it’s fairly difficult to get a bad meal.

As the = birthplace of the frozen dessert known as gelato, it’s also hard to g= et outright terrible gelato.

But that doesn’t mean al= l gelato are created equal — not by a long shot.

 = ;
3D""
3D""
3D""
READ IN APP3D""
 
3D"variety=
Photo by Lama Roscu on Unsplash

First, a hill I will die on: Gelato is better than ice crea= m.

What’s the difference between them anyway?

Ice cream is made with sugar, cream, and egg yolks, but gelato is = generally made with a lot less sugar, whole milk (or milk and cream togethe= r), and no egg yolks. Gelato is also churned much more slowly, so less air = is whipped into it, and it is chilled but not frozen solid.

The end result is smoother and denser than ice cream, more intense, and se= rved at a warmer temperature so the tongue registers more of the flavor. A = little gelato goes a long way.

Meanwhile, ice cream is cold= er with a lot more fat, sugar, and whipped air. The fat and cold tend to ov= erwhelm the taste buds, but along with all that air, they also make it easi= er to eat in large quantities.

Or, to reuse what the = TV show The Good Place said about frozen yogurt: R= 20;There’s something so human about taking something great and ruinin= g it a little so you can have more of it.”

Why exactly is Italian gelato so good?

<= p style=3D"margin: 0 0 20px 0;color: rgb(54,55,55);line-height: 26px;font-s= ize: 16px;">One night in Italy, after trying a particularly good gelato, I = said to an Italian friend, “I’ve had lots of gelato in lots of = different countries. Ice cream too. But it never tastes this good. WhatR= 17;s the secret?”

She nodded sagely, as if my opinion= of Italian gelato was simply objective fact.

Then she sai= d, “You must start with fresh, local ingredients. And you must never = skimp on the flavors. There are so many more peaches in peach gelato than y= ou might think. But that’s as it should be. The point is to make peac= hes that taste like gelato, not gelato that tastes like peaches.”

=

Don’t you just love the way Italians talk about food?

After spending serious time in Italy, I’ve now become a= full-fledged gelato snob. And from my Italian friends, I’ve also lea= rned a few things about picking the best gelato.

Here’= ;s their — and my — advice:

Look fo= r sealed containers or gelato that don’t rise above the rim of a flat= tray.

The best gelato is usually sold out in covered cont= ainers, which keeps the product at the perfect temperature — importan= t for flavor. It can also be sold from shallow, lidless metal tubs that are= stored in refrigerated glass cases.

What you don’t w= ant — but what you often see in Italy’s heavy tourist areas = 212; is gelaterias where the gelato are heaped up over the lip of the bin i= n huge mounds.

This is a sign that the gelato includes add= itives like vegetable oils or emulsifiers, or it has been frozen — bo= th indications of lower quality.

3D""
This is the be= st way to store gelato.

Likewise, the best gelato is not necessarily the prettiest.

The best gelato are not brightly or viv= idly colored. In fact, super-bright colors can indicate the presence of foo= d color or dyes that could be disguising the lack of real fruit or nuts. A = bright yellow banana flavor is a bad sign.

In genera= l, gelato should look like its actual flavor. Pure pistachio gelato, for ex= ample, is brownish. Sure, some gelaterias might add a greenish tint, but a = vibrant green is another bad sign. Likewise, a bright green mint.

Meanwhile, don’t get too distracted by the pretty stuff on top= =2E

“I tend to avoid flavors that have some embellishme= nt on top, such as Oreo cookies, the corresponding fruit, nuts, hazelnuts, = mint leaves, or chocolate pieces,” one Italian friend tells me. ̶= 0;The ingredients should be used for making the flavor and, as such, proper= ly blended into the mix.”

3D"a
Looks great, but probably isn’t the best. Photo by wu yi on Unsplash

Check the temperature.

When it comes= to gelato, temperature is very important. When serve= d, it should be neither completely frozen nor already melting. It also shou= ldn’t be glassy.

“Finding ice crystals i= n your gelato is bad,” another friend tells me, “because it mea= ns it melted at some point and then was refrozen, or it was poorly made in = the first place.”

In fact, if you find ice crystals i= n your gelato, you should refuse it, as it might very well be spoiled.

<= h4 class=3D"header-anchor-post" style=3D"position: relative;font-family: 'S= F Pro Display',-apple-system-headline,system-ui,-apple-system,BlinkMacSyste= mFont,'Segoe UI',Roboto,Helvetica,Arial,sans-serif,'Apple Color Emoji','Seg= oe UI Emoji','Segoe UI Symbol';font-weight: bold;-webkit-font-smoothing: an= tialiased;-moz-osx-font-smoothing: antialiased;-webkit-appearance: optimize= legibility;-moz-appearance: optimizelegibility;appearance: optimizelegibili= ty;margin: 1em 0 0.625em 0;color: rgb(54,55,55);line-height: 1.16em;font-si= ze: calc(1.125em * 1);">Consider how it’s scooped.

T= he consistency of gelato is also very important: because it should be dense= r than ice cream, it’s best scooped with a flat metal spade, not a tr= aditional ice cream scoop.

Meanwhile, gelato should absolut= ely be served in a cone, not a cup — although I concede that’s = just a personal preference and not an indication of quality.

Two ways = to eat gelato: in a cone, left, and the wrong way. Photos by Kyle Hinkson a= nd Jenna Day.

Leave a comment

Take special note of the fruit flavor= s.

Fruit and berry flavors should definitely look li= ke they’re made from actual fruit and berries. Indeed, look for seeds= , pulp, or skin, which are good things because they indicate that real food is being used in substantial quantities.

<= p style=3D"margin: 0 0 20px 0;color: rgb(54,55,55);line-height: 26px;font-s= ize: 16px;">Meanwhile, the best gelaterias use quality local ingredie= nts, which means mostly seasonal fruits and berries. =

Sure, they may keep really popular flavors on hand = year-round, but if they have every fruit flavor imaginable, this is a sign = that you’re patronizing a place that’s using mixes or bulk deli= veries — especially if the fruits come in unnatural colors.

Incidentally, fruit-flavored gelato is often made without milk= (and is technically not gelato at all, but sorbetto). But some fruit flavo= rs are made with milk, and this is also totally accep= table.

It’s good if they hav= e unusual flavors.

Another go= od indicator of quality? Unique flavors.

“It tends to= be an indicator of quality, as it indicates their own production and dedic= ation to their business,” says one friend.

Once, Mich= ael and I saw a shop selling “olive oil” flavor gelato, which w= e had no interest in trying. But they got points for originality!

The most expensive gelato flavor to produce is hazelnut, or <= /span>nocciola. And if they offer it without= added chocolate, this is a very good sign of quality, because it sho= ws they think it can stand on its own.

This is also = my personal favorite flavor — an absolute taste sensation.

Read the ingredients.

Italian gelaterias= often post signs with their ingredients — and it’s a good sign= when they do: a quality gelateria will be proud to show off their fresh, l= ocal, quality ingredients.

Even so, here are some ing= redients to look out for: olio vegetale (or vegetable= oil) or artificial colors and flavors (which are often indicated by number= s or letters).

One very popular Italian flavor= is frutti di bosco, which means “fruit of the = forest,” and is typically made from whatever berries or cherries are = in season. If they have it, you can read the label to see if your gelatario= (or gelato-maker) is using seasonal fruits.

Share=

Sample the fior di latte<= /em> or fior di panna, even if you don’t = ultimately choose them.

These are the most ba= sic flavors of gelato, offered by most premium gelaterias: fior = di latte means “flower of the milk,” and = fior di panna means “sweet cream.” They’re gen= erally made with the highest quality milk or cream, and the flavor can be v= ery subtle, like a very mild vanilla.

If neith= er of these flavors is offered, it’s a bad sign. But it can also be a bad sign if the flavors include chocolate chips, or = pieces of fruit, or are drizzled in syrup. It might mean they’re tryi= ng to disguise lower-quality cream or milk.

“I= do not like this practice,” says one friend. “They are using t= he cream as the base and the syrup to provide the flavor.”

A respectable gelateria will allow you to sample their wares, a= nd the fior di latte or fior di panna= are good choices to try to discern overall gelato quality, even if n= either is the flavor you finally choose.

Upgrade to paid
=

Overwhelmed? Ignore me.

Look, I&#= 8217;ve already admitted I’ve become a total gelato snob, and we all = know that nothing sucks the joy of something faster than when someone nearb= y is being a snob about it.

In short, I’m givin= g you permission to take whatever makes sense from everything I’ve wr= itten here — and completely ignore the rest. In the end, the whole po= int of gelato is to enjoy it.

= So enjoy it!

And i= f you’re ever in doubt, just get the chocolate — either = cioccolato fondente (without milk) or cioccolato = al latte (with milk).

I think we c= an all agree it’s hard to screw up too badly wh= en you’re making something out of pure chocolate.

3D"Not
Not chocolate. But the grape is pretty good too!=
<= a class=3D"button subscribe-btn primary" href=3D"https://substack.com/redir= ect/2/eyJlIjoiaHR0cHM6Ly93d3cuYnJlbnRhbmRtaWNoYWVsYXJlZ29pbmdwbGFjZXMuY29tL= 3N1YnNjcmliZT91dG1fc291cmNlPXBvc3QmdXRtX2NhbXBhaWduPWVtYWlsLWNoZWNrb3V0Jm5l= eHQ9aHR0cHMlM0ElMkYlMkZ3d3cuYnJlbnRhbmRtaWNoYWVsYXJlZ29pbmdwbGFjZXMuY29tJTJ= GcCUyRmdlbGF0by1pcy1iZXR0ZXItdGhhbi1pY2UtY3JlYW0tYnV0JnI9M2dmeXZtJnRva2VuPW= V5SjFjMlZ5WDJsa0lqb3lNRGt3TVRjME1qWXNJbWxoZENJNk1UYzROREV5TWpReU1pd2laWGh3S= WpveE56ZzJOekUwTkRJeUxDSnBjM01pT2lKd2RXSXRNelF4TWpnMUlpd2ljM1ZpSWpvaVkyaGxZ= MnR2ZFhRaWZRLmppVzFxTUZFak41LTJsUFIwZWQ1RXVrRHFSc2VSeFJhekp2S0JBYjRIUWMiLCJ= wIjoyMDA3ODExNzUsInMiOjM0MTI4NSwiZiI6dHJ1ZSwidSI6MjA5MDE3NDI2LCJpYXQiOjE3OD= QxMjI0MjIsImV4cCI6MjA5OTY5ODQyMiwiaXNzIjoicHViLTAiLCJzdWIiOiJsaW5rLXJlZGlyZ= WN0In0.k1ldpnklZTkQUX9QY25dtmhxtzqtAiz8Japaz3Aegeg?&utm_medium=3Demail&utm_= source=3Dsubscribe-widget&utm_content=3D200781175" style=3D"font-family: sy= stem-ui,-apple-system,BlinkMacSystemFont,'Segoe UI',Roboto,Helvetica,Arial,= sans-serif,'Apple Color Emoji','Segoe UI Emoji','Segoe UI Symbol';display: = inline-block;box-sizing: border-box;cursor: pointer;border: none;border-rad= ius: 8px;font-size: 14px;line-height: 20px;font-weight: 600;text-align: cen= ter;opacity: 1;outline: none;white-space: nowrap;text-decoration: none !imp= ortant;margin: 0 auto;background-color: #f3c016;color: #ffffff !important;p= adding: 12px 20px;height: auto;">Upgrade to paid

Share

Leave a comme= nt

Brent Hartinger is= a screenwriter and author. Check out my new newsletter about my books and = movies at ww= w.BrentHartinger.com. And order my latest book below.=

3D""
Order my latest book!

Using the= above affiliate links will cost you nothing and help support our newslette= r. You can also support us with a one-time donation of any amount here:

= 3D""

 
<= td style=3D"vertical-align:middle;">
= Like
3D""Comment
= 3D""Restack
 

© 2026 Michael Jensen
324 19th Ave SE Puyallup W= A 98372
Unsubscribe

3D"Get

3D""3D"" --85e70dea45acfe4dc76cefc0cfb3bce8052ea25bb1c9bf317727999d5470--