Eric Bucchere

Co-Founder + CEO @path2prosoccer

[Nike @Nike]

It was all going to plan until instincts took over…

Rip The Script

[Kachii @badasskachii]

We are officially in World Cup month. Please leave your xG charts, pressing percentages, and defensive metrics in the club season. International tournament football is strictly decided by pure vibes, individual brilliance, tactical survival, and a random goalkeeper turning into prime Lev Yashin for two weeks. Enjoy the entertainment and put the spreadsheets away.

[Major League Soccer @MLS]

Your picks. Your squad. Your vote. 😤

The 2026 MLS All-Star Fan Vote is live! Make your selections now: https://t.co/jnCe1gtcjU

[LA Galaxy @LAGalaxy]

We have signed midfielder Troy Elgersma to a first‑team contract from MLS NEXT Pro affiliate Ventura County FC (VCFC) through the end of the 2026 MLS season.

📰: https://t.co/bmtrKDLTpx

[Ames @VivaLaAmes11]

As an American who lives in Italy now, I feel I can speak on this topic. Is the food quality different in Italy versus the US? Yes, wildly different.

I’ve noticed it in pretty much everything. The fruit and vegetables taste stronger and sweeter. Yes, zucchini, broccoli, potatoes and cauliflower have a sweetness that I never knew about. Meat tastes “meatier,” and carbs never ever bog me down. In the U.S. I’d eat a serving of pasta, or bread and feel like I was bloated or needed a nap. Here, I eat pasta, or pizza or bread and I feel nothing out of the ordinary. The eggs have a totally different consistency. They’re very “creamy.” Even the American Cheese here is so wildly different. It’s so creamy that it sticks to the wrapper, it’s a mess trying to get it out. Clearly, they don’t use the stabilizers we do in the U.S. Another difference is the salt and sugar levels in processed foods. Nothing, not even the cookies and cakes are too sweet. It took me a while to get used to the Heinz ketchup here, because it’s nowhere near as sweet as the U.S. product. And crunchy snacks are not overly salted. The wine here is on another level. Even the “cheap stuff” is really good. You rarely, if ever will wake up with a headache, even if you’ve over indulged. The olive oil here has this peppery almost slightly spicy finish to it. It’s so good, unlike anything in the U.S. and another thing I noticed, I haven’t eaten “greasy” food since I’ve been here. And yes, I order fried and batter-dipped foods, but nothing ever feels heavy or greasy and I can’t figure out why. Aside from the taste of food, my overall feeling is healthier. I know part of that is because I’m much more active, walking so much. But I honestly can’t recall the last time I felt “bloated” - that feeling hasn’t happened here, but in the U.S. I had that “bloat” feeling all the time. Also, I had a lot of stomach issues in the U.S. I remember always having heartburn or a churning stomach and chewing on TUMS. So much so, that I actually brought a huge container of them with me when I moved here. Oddly enough, I haven’t had one single tablet in almost 2 years.

Don’t get me wrong, I think so much of the food in the US is amazing. I love recreating US-style food here for my international friends. Im proud of my American food culture. I just think we’ve been screwed over by weird seed splicing, creepy fillers and stabilizers, artificial junk, and dyes, among many other unhealthy things.

[Dave W @dmweisberger]

I just spent 2 incredible weeks in Italy and it is so frustrating to come back to the U.S…

How is it possible @RobertKennedyJr that the Italian food supply is so vastly superior.

I literally ate bread at every meal, dessert multiple times per day, and generally ate way more than I do in the U.S.

Not once did I have acid reflux. Not one headache, no digestive problems, and I didn’t gain any weight.

If I ate the same way in the U.S. (I used to at times) I would have gone through a full bottle of Tums and Advil just to get through the day…

WHY does the U.S. allow glyphosate in wheat, high fructose corn syrup in food and who knows what in our milk products?

The difference in quality of life in Italy vs the U.S. is staggering from their common sense (anti corporate) food regulation.

WHY aren’t more people upset about this?

The U.S. is the richest country in the world and we eat like one of the poorest.

[Eric Bucchere @ericbucchere]

@getlike_eleazar 💯

[CHELELØ⛽️ @getlike_eleazar]

Benji Kikanovic appreciation tweet, what a fucking performance again at RB.

[San Jose Earthquakes @SJEarthquakes]

about last night… a night of firsts finished with a dub 🏆

⭐️ Nonso Adimabua made his black & blue debut
⭐️ Nick Fernandez made his first professional goal
⭐️ Jack Jasinski made his first professional goal
⭐️ Timo Werner debuted as captain

[San Jose Earthquakes @SJEarthquakes]

open cup XI 🏆

#SJvPHX | #Quakes74

[New England Revolution @NERevolution]

🎥 Re-live the penalty shootout + Donovan cellys!

#NEvRIFC • #USOC2026

[New England Revolution @NERevolution]

𝐃𝐨𝐧𝐨𝐯𝐚𝐧 𝐏𝐚𝐫𝐢𝐬𝐢𝐚𝐧 𝐝𝐢𝐝 𝐰𝐡𝐚𝐭!?

#NERevs first team debut ✅
3 consecutive PK saves ✅

[Marco Messina @IFTVMarco]

If you want to understand how important today is, here are the front pages of Italian newspapers:

“Do it for the generation that’s never seen Italy at a World Cup.”

Sad reality is if you’re under 16 years old you have no memory of Italy at a World Cup 🤯

[CBS Sports Golazo ⚽️ @CBSSportsGolazo]

A really honest and vulnerable moment from the #UCLToday crew to open today's show 🥹❤️

[Nathan @nathangreennn]

Barney Stewart is one of the best stories in Scottish football at the moment.

Played for a University team in 2024, before signing for Falkirk.

This season, on loan to Championship scores 8 in 12. Then, he is re-called and scores 8 in 13 in the Premiership

Scotland call-up?👀

[Path2Pro Soccer ™️ @path2prosoccer]

Proud to announce that Jen Klein has joined the @wearebayfc technical staff as an assistant coach for the 2026 @NWSL season.

Jen joins Bay FC after a highly successful collegiate coaching career, most recently spending eight seasons as head coach of @umichwsoccer.

[Path2Pro Soccer ™️ @path2prosoccer]

Honored to announce that Erin Ridley has joined the @wearebayfc technical staff as an assistant coach for the 2026 @NWSL season.

Erin joins Bay FC with over 20 years of coaching experience on her resume, most recently spending 7 seasons coaching with the @SJEarthquakes Academy.

[Path2Pro Soccer ™️ @path2prosoccer]

Honored to announce that GK coach Sergio Gonzalez has signed a new, multi-year contract with @RacingLouFC.

[SCOTBALL 🏴󠁧󠁢󠁳󠁣󠁴󠁿 @scotball_]

Scotland icon James McFadden has backed in-form Falkirk striker Barney Stewart to play for the senior national team one day:

“He’s got the physicality, work rate, he’s quick.

“When he first went to Falkirk he was a bit running here, there and everywhere.

“You couldn’t help but like the enthusiasm, but the quality was maybe still to come, which it clearly was.

“Now you’re seeing him scoring inside the six yard box.

“When the ball goes wide and he makes his runs, he’s getting tap ins.

“He’s roughing defenders up, he’s playing as a focal point.”

(The Warm-Up: @WilliamHillSPFL)

[The Warm-Up @WilliamHillSPFL]

He was a hero for the Bairns again last night and James McFadden says Barney Stewart is playing “fantasy football.”

"He’s going to go from University to a Scotland call-up"

📺 Out now on YouTube,
Now available on all major podcast platforms.