Because it’s strange and beautiful and hot, people from everywhere converge on Florida and they bring their cuisine and their traditions with them. The Zest celebrates the intersection of food and communities in the Sunshine State.
There's no shortage of Cuban restaurants in Florida. But one stands out for its commitment to the history and culture of Cubans of African descent.At Soul de Cuba Cafe in Tampa's Seminole Heights neighborhood, the decor includes dozens of framed family pictures—the ancestors of the restaurant's founder and CEO, Jesús Puerto. On one wall, there's a mural-size black-and-white photo from 1944 depicting dark-skinned people socializing and dancing—the women in dresses, the men in suit jackets and Panama hats. They were members of Martí-Maceo Society, a social club for Tampa's Black Cubans, formed because segregation kept them from joining a similar group full of their lighter-skinned counterparts.Jesús wants guests to leave with knowledge—and with full bellies, of course. The menu includes traditional Cuban favorites like roast pork and ropa vieja, as well as modernized options, such as mojo salmon and veggie empanadas. He also sells a line of take-home sauces.Jesús chatted with Dalia about what makes Afro-Cubans unique, the importance of knowing your history and Soul de Cuba Cafe's must-try foods and cocktails. He also makes a case for why Tampa, not Miami, deserves bragging rights as the birthplace of the Cuban sandwich.Thanks to Jim Webb for the episode suggestion and photos of Soul de Cuba Cafe. If you'd like to suggest a Zest guest, email us at info@thezestpodcast.com.Related episodes:Former “Real Housewife” Ana Quincoces on Her New Cookbook, “Modern Cuban”Miami Herald's Carlos Frías on Cuban Coffee, Edible Iguanas & Winning the James Beard AwardThe Cuban Sandwich: Our National TreasureHow “Food Led the Way” for Cuban Influence in Tampa
When it comes to baking cakes, most of us reach for the same ingredients—milk, eggs, butter…But Sira Garib says you can have all of the flavor with none of the animal products—good news for her customers, many of whom are vegan or have dairy allergies. Sira is the founder and CEO of Pure Vegan Cakes, which specializes in custom plant-based cakes, cupcakes and cookies. Originally from South Florida, she has baked for some pretty big names, including actress and vegan influencer Tabitha Brown—an encounter that Sira credits with taking her business to the next level.Sira stopped by the Zest studios at WUSF for a chat with Dalia Colón. In this conversation, she shares how she went from baking cakes for family and friends to being South Florida's go-to plant-based celebrity baker and developing her own line of baking mixes. She also shares advice transitioning to a plant-based lifestyle and tips for baking a better cake.Related episodes:Plant-Powered Education: Solid Rock Community School in Tarpon Springs Offers 100% Vegan Cafeteria MenuHow “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based InfluencerNatalia Veganizes Recipes from The Great British Baking ShowHow to Start a Cottage Food Business in Florida: Lessons from the Lentil House
She's a podcast host, the child of immigrants and a self-described picky eater. Today we're getting to know Malaika Hollist. As brand manager of WUSF's Arts Axis Florida, Malaika creates content to promote local artists and arts organizations. While she doesn't call herself a foodie, Malaika recognizes commonalities between what she does at Arts Axis and what we do here at The Zest.Malaika sat down in the studio with The Zest's Dalia Colón and Alexandria Ebron. In this conversation, Malaika shares her favorite ways to combine food with the arts, discusses what she ate growing up as the child of parents from Sierra Leone and reflects on the importance of sharing her culture with pride.Related episodes:Couples in the Kitchen: Melissa Santell & Bryce BonsackGiuliano Hazan Honors Mother Marcella Hazan's Legacy Through Italian Cooking Classes in Sarasota and ItalyDr. Fred Opie on the “Fascinating” African Roots of Florida Foods
Many Florida restaurants have received nods from some pretty prestigious organizations.At the same time, there's a whole other culinary scene that's equally popular—one that, sadly, will likely never be the radar of the prestigious Michelin Guide or James Beard Foundation. We're talking about food served in convenience stores, gas stations and other mom-and-pop eateries. Maybe you've eaten some amazing food in these places. Maybe you're even among the tens of thousands of people who follow our guest on social media.Anthony Gilbert, better known online as Call Anthony, has garnered a cult-like following with his video reviews of Tampa Bay's under-the-radar eateries. That standing-room-only barbecue joint? Anthony says it's got the best smoked oxtails in town. The $5 chicken wings in the sketchy-looking corner store? There's a reason why that place is always packed. If you're feeling uneasy about going inside, Anthony will show you that there's nothing to worry about.Anthony grew up in the housing projects of East Tampa, and most of his reviews highlight food spots in underprivileged neighborhoods. But his fan base is wide-reaching, helping to bring a variety of customers to small, often Black-owned businesses.Anthony stopped by the Zest studios at WUSF Public Media for a chat with Dalia Colón and Alexandria Ebron. In this conversation, he shares some of his favorite local eateries, why he believes his food reviews are resonating with the public and his plans to open a restaurant of his own. Warning: This conversation will make you hungry.
Is Florida's new signature scent... vanilla?A few weeks ago here on the pod, Chef Justin Timineri of Fresh From Florida told us about some of his favorite trending agricultural products coming out of the Sunshine State. One in particular caught our attention: vanilla.You can almost smell it, can't you? That warm, sweet, comforting scent that reminds you of baking chocolate chip cookies or lighting your favorite candle.Stephanie Webb knows the aroma all too well. As the founder and owner of Sunshine State Vanilla, she cultivates and sells vanilla plants grown on a farm on Pine Island in Lee County. She also has a line of vanilla-scented kitchen and bath products. Predominantly grown in Africa and South America, vanilla is starting to flourish here Florida, thanks to folks like Stephanie and her partners, which include local farmers and researchers.The Zest team recently met up with Stephanie. In our conversation, she shares what led to her interest in vanilla, why the plant's beans are so expensive and her favorite sweet and savory ways to cook with vanilla.Stephanie also explains why Florida is a perfect place to grow vanilla plants—and to host the inaugural Florida Vanilla Symposium, which takes place this Saturday, April 12, 2025, at Fallen Oak Farms in Valrico. It's open to the public.Thanks to Kenya Woodard for suggesting this episode. If you'd like to suggest a Zest guest, email us at: info@thezestpodcast.comRelated episodes:Guac This Way: Sleepy Lizard Avocado Farm in the Everglades Specializes in Florida (Green) AvocadosThe Olive Grove Brings a Taste of Tuscany to BrooksvilleConscious Cuisine: Rocky Soil Family Farm on How to Reconnect with Your Food
No fish story here.If you eat seafood, then Chef Steve Phelps wants you to know something—like, actually know something—about what you're consuming. That striped bass at the grocery store seafood counter—where did it come from? The tuna melt you ordered for lunch from your favorite diner—how was that fish caught?Steve is co-owner and head chef of Indigenous. Since he opened the restaurant in 2011, it's become one of the most sought-after dinner reservations in Sarasota, and Steve was a two-time semi-finalist for James Beard Foundation's Best Chef South award.He's also stepped into a role as one of the area's most vocal advocates for responsible seafood consumption. Dalia first met Steve during a screening of the PBS docuseries Hope in the Water, and she invited him on the podcast to do a deep dive (sorry, couldn't resist!) about how restaurant goers and home cooks can enjoy seafood responsibly. In this conversation, Steve shares: the biggest threats to ocean life why he's a vocal aquaculture advocate how he and the team at Indigenous educate seafood consumers questions to ask when you dine out or buy seafood at a market under-the-radar seafoods you should try and more Related episodes:Conscious Cuisine: How to Choose Sustainable SeafoodSpirit of the Panhandle: Distillery 98 in Santa Rosa Beach Makes Oyster-Filtered VodkaAwww… Shucks! “OysterMom” Deborah Keller on the Importance of Sustainable Aquaculture
Nice work, if you can get it.Today we're catching up with friend of the pod Justin Timineri. As executive chef for the Florida Department of Agriculture and Consumer Service's Fresh From Florida program, he is the state's official culinary ambassador. Sounds like a sweet gig, right? It is. But as you'll hear, it's also a lot of work.Dalia recently caught up with Chef Justin. In their conversation, he recalls his earliest food memories from his Tallahassee childhood, shares stories from his remarkable career that has included showcasing our state's food all over the world and his favorite Florida food trends.To learn more about Chef Justin Timineri, check out Dalia's profile of him in the spring issue of FORUM, the magazine of Florida Humanities.
Today we're getting to know dietitian Deanna Wolfe. But she needs no introduction if you're among her hundreds of thousands of social media followers.On Instagram and TikTok, Deanna is an open book. She chronicles her journey recovering from an eating disorder, what she eats in a day as postpartum mom (including dessert every night!) and even her income, for the scores of other dietitians she mentors.Dalia met Deanna at a USF Health event and couldn't get enough of her common-sense nutrition advice. So she invited Deanna to our studio at WUSF to share her approach with you.In this conversation, Deanna gives her take on trends like seed oil, green powders and Ozempic and offers guidance for anyone struggling with disordered eating. If you're not already doing so, be sure to follow Dietitian Deanna on Instagram or Tiktok. She shares some great info and her posts are so relatable. She IS like us!Related episodes:7 Tips for Eating More at Home: Advice from Dietician/Nutritionist Wendy WesleyEat Better, Feel Better: Simple Swaps from Carly Paige of FitLiving EatsGuac This Way: Sleepy Lizard Avocado Farm in the Everglades Specializes in Florida (Green) AvocadosBrunch Advice from First Watch
By Dalia ColónSpring is upon us, so it's time to tackle all those projects we've been putting off. Maybe you need to organize the garage, file your taxes or flip your mattress. While you're making that checklist, remember to prep for spring cooking—planting warm-weather vegetables, gearing up your grill and, yes, cleaning out the pantry.But resetting for spring doesn't have to be intimidating. Here to help is Mackensy Lunsford, editor of USA Today's cooking website, Southern Kitchen. She's also a chef, cookbook author and senior dining reporter at the Tennessean.Mackensy recently chatted with Dalia from her home in Nashville. In this conversation, she shares advice for starting a spring garden, mitigating pests and planting vegetables that can withstand the South's heat and humidity. She also offers tips for organizing your pantry, embarking on a new-spend month (or at least spending less) in order to use up the nonperishables you already have and making the most of your grill. Finally, Mackensy suggests meal ideas that'll make all your hard work pay off.Related episodes: Couples in the Kitchen: Bryce Hudson & Ryan Ahmann How Plant City Became the Winter Strawberry Capital of the World Yee Farms Brings Chinese Vegetables and a “Sense of Pride” to Boynton Beach
At Solid Rock Community School in Tarpon Springs, every item that comes out of the cafeteria is 100 percent plant-based. Families can even order vegan to-go meals to take home and eat for dinner. That puts Solid Rock in a pretty small group of K-12 schools in the U.S. that are completely plant-based. The idea for a plant-based cafeteria came from Solid Rock's founder and executive director, Michele Fasnacht, who started the school in 2004. The K-12 private school also offers programs like gardening, culinary arts and veterinary education alongside academics.The Zest team met up with Michele in the school office. In our conversation, she explains why she overhauled the school's menu. In this episode, you'll also hear from some Solid Rock students about what they think of the cafeteria food now. Thanks to Louise Krikorian for suggesting this episode. If you'd like to suggest a Zest guest, email us: info@thezestpodcast.comRelated episodes: 10 Tips for Cooking with Kids At YES CHEF Village, Marques “Omaka” Clark Helps Kids Access Healthy Food How “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based Influencer
This week, we're getting real about what we feed kids. Whether or not you have children of your own, we all have a role to play in helping the next generation make healthier choices.Dr. David Berger isn't here to shame anyone. But as a pediatrician and the face of Wholistic Pediatrics & Family Care in Tampa, he sees every day how nutrition—or lack thereof—affects kids' health and behavior. Dalia visited Dr. David at his office in Tampa. In their conversation, he explains why kids and adults should steer clear of ultra-processed foods, reflects on why many school lunches are problematic and offers advice for getting back on track.For more from Dr. David, check out his YouTube channel, DrDavidMD, where he addresses issues including fluoride in drinking water, the raw milk trend, the FDA's banning of red dye No. 3 and more.Related episodes: 10 Tips for Cooking with Kids Lunchboxmafia: How to Make a Lunch They Can't Refuse At YES CHEF Village, Marques “Omaka” Clark Helps Kids Access Healthy Food
Prof. William Schanbacher, Ph.D., breaks it down.
Our love language is podcast reviews.
Super Bowl snacking activated.
This book is half recipes, half stories, all Latin American.
She's dropping some serious knowledge.
She always brings the heat.
Boring resolutions? Oh, kale no!
To win big, start small.
This food business in the new Black.
His newest project is Central Park St. Pete.
Sundays and holidays don't count!
Florida was the site of the first Thanksgiving.
Her cookbook makes a great holiday gift. :)
A little cup of coffee can do a whole lotta good.
November is World Vegan Month!
Life without coffee? Now that's scary!
40 years in business? Cowabunga!
It's our cheesiest episode yet.
Many Florida restaurants need our support.
Say buongiorno to good eating!
Vegan cookie butter crepes? Say less!
It's the most delicious time of year at the Most Magical Place on Earth.
Make your nutrition a slam dunk.
Eradicating food deserts, one community dinner at a time.
Work smarter, not harder.
He's a self-proclaimed member of the Elmer Fudd Hall of Fame.
"Cook the Garden" will be your cup o' tea.
The Sunshine City has a new food podcast.
Red, white and brew.
His food is making waves.
He won't fumble in the kitchen.
She shares pearls of wisdom.
She's got the write stuff.
Dalia and Alex do shots of olive oil.
Student Taylor Moore and instructor Wendy Wesley offer cooking tips for us all.
The life-changing magic of bread.
Don't let Ginain catch you wasting food.
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