Shadowing Practice: How Jeni's Splendid Ice Cream Is Taking Over One Scoop At A Time - Learn English Speaking with Video
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When I was 10 years old, I was running by my grandmother.
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She was standing in the kitchen stirring a pot and I was over at her house a lot.
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She stopped me in my tracks and she said, "Jeni, you're so lucky because you can be whatever you want to be.
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You can be a doctor, you can be a lawyer, you can be an astronaut.
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It wasn't like that for me.
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You know, you're really lucky." And I was like, "Thanks, Grandma!" And I just darted off.
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But I remember, when I ran out the door to go outside, in that moment, I thought, "Well, if that's true, then I'll be an ice cream maker." I started making ice cream when I was studying art at Ohio State University and I figured out that ice cream is like this perfect canvas for telling stories and scent and flavor sort of blooms in ice cream.
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We had a chocolate merchant and a spice merchant and all sorts of incredible ingredients — wines, cheeses — that I got to play with for four years, I was open for four years.
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Closed that business and then opened Jeni's back in the same market in 2002, and the rest is history.
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There's one called Bangkok Peanut.
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That was inspired by a Thai woman in the North Market.
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And it's coconut milk and peanut and cayenne.
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That was one of my early flavors and it's still one of our most popular to this day.
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I mean, that's going on, I don't know, going on 25 years, I guess.
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Oh, my first, first, first flavors were, I mean, Salty Caramel, which I learned from a French chef that I had worked for just prior to opening my first shop in 1996.
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And people would drive in from the surrounding states to get it.
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Wildberry Lavender, which is a flavor that we still have that I've been making since then.
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Chocolate was an interesting one because I had to work really hard on chocolate. Chocolate will dry out the ice cream if you add a lot to it. So a lot of ice cream makers struggle with making a really dark chocolate that's actually super full-flavored.
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So I worked on that for many years and finally figured that one out.
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I actually don't love the idea that our ice cream is expensive.
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I just think that our ice cream is what it needs to be.
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If we want this kind of ice cream, we have to pay people who make, grow, produce the ingredients for it.
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And it's really the only way to get it. It really is about is it worth it and is it better?
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And can you taste all the nuances?
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And is the cream lush and creamy, and is it everything you ever hoped for? Then, I think it's worth it.
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And I think that's what people are after.
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Starting in Columbus, Ohio was just one of the best things that we could have done.
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If I'd had to start on High Street or whatever, I just wouldn't have been able to make rent.
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I had a lot to learn, I had to learn about all that stuff, but also because we have access, of course, to agriculture and all the ingredients we could ever use.
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But then the other thing is we can ship from Columbus, Ohio.
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It's within a day's drive of like 60% of the population of North America.
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I've never, first of all, met a farmer who doesn't want to grow or even involve some of the neighboring farms, and we're nowhere near the place yet where we need to worry about when we're going to run out of like farms who will grow strawberries for us.
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We're not even close to that.
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We love working directly with our farmers.
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We have a whole team of people at Jeni's whose job it is just to keep these relationships going.
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We celebrate them.
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We love them, whether it's a goat cheese maker from Cleveland, Ohio or our whiskey distiller right down the street from us or our growers or our dairy families.
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So, I think that's just why we exist as a company first.
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And so we do that first.
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And it's true of our own team as well, taking care of those people first so that we can take care of everybody else.
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People are drawn to our ice creams because, people — and I'm the same way, and I've worked the counter for so many years — sort of see themselves in their flavors, you know?
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So, if you're a chocolate person, or a whiskey-nut person or a tart-sherbet kind of person, it's like a reflection of you.
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So it's really fun to come to Jeni's and to taste all the flavors, even if you end up with your old standby, because that's just like your flavor, which we know that's what you're doing.
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But ice cream is very personal for people.
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Vocabulario y notas de pronunciación para esta lección
Este vídeo tiene 44 frases y 830 palabras para practicar shadowing. La parte hablada dura 4:56. El hablante habla a un ritmo natural de unas 168 palabras por minuto, cercano a una conversación cotidiana. El 83 % de las palabras está entre las 3.000 más comunes del inglés; conviene repasar el resto antes de empezar.
Vocabulario clave de este vídeo
15 palabras del vídeo que vale la pena aprender, con su pronunciación y significado:
| Palabra | Pronunciación | Significado |
|---|---|---|
| flavor sustantivo | /ˈfleɪvə/ | sabor, gusto |
| maker sustantivo | /ˈmeɪk.ɚ/ | hacedor, fabricante |
| ingredient sustantivo | /ɪnˈɡɹiːdi.ənt/ | ingrediente, excipiente |
| farmer sustantivo | /ˈfɑɹ.mɚ/ | granjero, granjera |
| merchant sustantivo | /ˈmɝt͡ʃənt/ | comerciante, mercader |
| peanut sustantivo | /ˈpiˌnʌt/ | maní, cacahuate |
| whiskey sustantivo | /ˈwɪski/ | whisky, wiski |
| nowhere adverbio | /ˈnoʊ.(h)wɛɹ/ | en ninguna parte, en ningún lugar |
| agriculture sustantivo | /ˈæɡ.ɹɪˌkʌl.t͡ʃɚ/ | agricultura |
| involve verbo | /ɪnˈvɑlv/ | involucrar |
| chef sustantivo | /ʃɛf/ | chef |
| reflection sustantivo | /ɹɪˈflɛkʃən/ | reflexión |
| grandmother sustantivo | /ˈɡɹæn(d)ˌmʌðɚ/ | abuela |
| dairy sustantivo | /ˈdɛə.ɹi/ | lácteos |
| goat sustantivo | /ɡoʊt/ | cabra, chivo |
Phrasal verbs que vas a escuchar
| Palabra | Significado |
|---|---|
| figure out verbo | averiguar, captar |
| run out verbo | agotar, quedarse sin |
Gramática en este vídeo
Las estructuras que más usa el hablante, con las palabras exactas del vídeo:
| Estructura | En el vídeo |
|---|---|
| Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace | was inspired · are drawn |
| Oraciones de relativo who / which + oración — información extra sobre una persona o cosa | Lavender, which is · people who make |
Pronunciación a tener en cuenta
El hablante usa 18 contracciones y formas reducidas, como you're, I've, we're. Dilas en su forma corta, tal como las oyes.
- Los sonidos de “sh” y “zh”: chef /ʃɛf/, reflection /ɹɪˈflɛkʃən/, sherbet /ˈʃɝ.bət/
- Palabras largas — cuida el acento: ingredient /ɪnˈɡɹiːdi.ənt/, agriculture /ˈæɡ.ɹɪˌkʌl.t͡ʃɚ/
Cómo practicar con este vídeo
- Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
- Empieza a velocidad 0,75×, haz shadowing frase por frase y vuelve a la velocidad normal cuando te resulte fácil.
- Grábate y compara con el original, prestando atención a palabras como flavor, maker, ingredient.
¿Qué es la Técnica de Shadowing?
Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.