by Shantez Riley | Jan 29, 2021 | PRESS
Venture Labs: Why it’s important to remain like a small company – Curt Jones of Dippin’ Dots Episode 54: This episode is for Innovators. Curt talks about good risk versus bad risk for corporate companies and updated us on what he’s been up to... by Shantez Riley | Jan 29, 2021 | PRESS
Venture Labs: Why you don’t need to be CEO to grow a company – Curt Jones of Dippin’ Dots Episode 53: This episode is for innovators. Curt Jones, the founder of Dippin’ Dots Ice Cream and 40 Below Joe, walks through his journey on what it was... 
by Shantez Riley | Jan 26, 2021 | PRESS
A Cold Approach to Coffee Heats Up Want a new way to enjoy your coffee fix? 40BelowJoe based in Carbondale, Illinois, may provide just the jolt. The innovative new espresso-based coffee products are the latest debut from Curt Jones, creator and former owner of Dippin’... 
by Shantez Riley | Jan 26, 2021 | PRESS
Father-Daughter Team Takes Coffee to Next Level Imagine all the Dippin’ Dots® taste tests Tracey Jones enjoyed growing up while her father, Curt Jones, launched the iconic frozen treat thirty years ago. Now the 37-year-old is in business with her dad revolutionizing... 
by Shantez Riley | Dec 17, 2020 | PRESS
In the late 1980s, Curt Jones was working in a Kentucky lab, using liquid nitrogen to flash-freeze animal feed. He wondered if he could re-invigorate his favorite dessert by pouring droplets of ice cream into a vat of liquid nitrogen and – voila! – out came cold and... 
by Shantez Riley | Dec 17, 2020 | PRESS
Over 30 years ago, microbiologist Curt Jones transformed the way we eat ice cream. Jones combined liquid nitrogen and ice cream in his kitchen eventually coming up with what we know today as Dippin’ Dots ice cream. His first store opened in 1988 in Lexington,...
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