The Zest

Earlier this month, The Splendid Table recorded a live episode all about Florida foods! Host Francis Lam and producer Erika Romero came to the New Tampa Performing Arts Center for an episode and meet-and-greet hosted by WUSF Public Media.If you're in West Central Florida, catch the broadcast on Sunday, June 29, 2025 at 2 p.m. on WUSF 89.7 FM. Or listen anywhere, anytime at splendidtable.org.Guests included: Dalia Colón of The Zest Podcast Andrea Gonzmart Williams of Columbia Restaurant Group Megan Sorby of Pine Island Redfish Anthony Gilbert of Call Anthony In case you missed it, check out our convo with Francis when he was a Zest guest!

Juneteenth—June 19—commemorates the end of slavery in the United States. It became a federal holiday in 2021, but early celebrations date back to the 1860s.Today, Americans observe Juneteenth with festivals, family and of course, food. So we invited influencer Kiva Williams, a.k.a. the Fun Foodie Mama, to share some of her favorite Juneteenth culinary traditions.In this conversation, the Wesley Chapel resident and founder of Mahogany Kids Fine Arts Foundation explains the origins of Juneteenth. She also shares her family's favorite celebratory foods and drinks, and recommends Juneteenth events to attend and offers advice on how everyone can enjoy the holiday, regardless of race.Kiva starts by explaining how she became a food influencer.For more ways to celebrate Juneteenth, check out the WUSF events calendar.Related episodes:Soul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green FestivalSoul Food Inspires Artist Chris Friday's Sarasota Art Museum ExhibitionGabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceSecond Helping: Toni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Dr. Fred Opie on the “Fascinating” African Roots of Florida Foods

Orange juice is Florida's official beverage. But you probably didn't need us to tell you that.Ever since the Spanish introduced citrus to Florida in the late 15th century, orange juice has been synonymous with the Sunshine State. In fact, nearly all of Florida's orange crop is used for juice.But how much OJ are people actually drinking these days? And how can growers combat citrus greening—a disease that destroys the fruit?For answers, we turned to Celéste Walls, spokeswoman for the Bartow-based  Florida Department of Citrus. In this conversation, Celéste explains the role of Florida orange juice in American history, gives an update on the current state of Florida's orange juice industry and suggests ways to cook with the Sunshine State's favorite drink.Related episodes:History of Citrus in the Sunshine StateFrom Florida to France: Food Writer Jamie Schler on Cooking with Oranges, French Hotel Life and MoreAuthor Craig Pittman on Quirky—and Hilarious—Florida Food Stories

You know we love a good food-and-art crossover around here. (You may recall our conversation with Malaika Hollist of Arts Axis Florida.)So when we heard that Miami-based multidisciplinary artist Chris Friday had a food-related exhibition at the Sarasota Art Museum of Ringling College of Art and Design, we wanted to learn more. (Not to mention, June is National Soul Food Month!)Where We Never Grow Old is Friday's first solo museum exhibition. It depicts literal and metaphorical safe havens traditionally cherished by the African-American community. Large-scale charcoal drawings are embellished with life-sized ceramic sculptures of food—soul food favorites like mac and cheese, candied yams, deviled eggs—finished in gold. Friday (that's what the cool kids call her) spoke with Dalia about how making ceramic food isn't so different from cooking, and about how the exhibition reflects her identity as a Black American woman. Where We Never Grow Old is on exhibit at the Sarasota Art Museum through Aug. 10, 2025.Related episodes:Malaika Hollist of Arts Axis Florida on West African Food, Imposter Syndrome and MoreThe City of Tampa Needs Your Recipes for its Soulwalk Community CookbookFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

By Dalia ColónIt's one thing to cook food. But talking about food on the radio takes a lot more than knife skills. And Francis Lam does it so well.Lam is a food writer, cookbook editor and host of the popular public radio program The Splendid Table. On June 1, he'll be at the New Tampa Performing Arts Center for a sold-out live taping of the show.Ahead of his visit to Florida, Francis chatted with Dalia Colón from his hometown of New York City, where he lives and works. In this conversation, Francis shared how his Chinese-American upbringing helped him learn to talk about food on the radio, the Florida foods he's most excited to try and his dream Splendid Table guest—a name that might surprise you. Thanks to The Zest's brand manager, Alexandria Ebron, for suggesting this episode. If you have an idea for a Zest guest, email info@thezestpodcast.comRelated episodes:Yee Farms Brings Chinese Vegetables and a “Sense of Pride” to Boynton BeachIn “My (Half) Latinx Kitchen,” Kiera Wright-Ruiz Explores Identity Through FoodGiuliano Hazan Honors Mother Marcella Hazan's Legacy Through Italian Cooking Classes in Sarasota and Italy

As we say every week, this podcast celebrates cuisine and community in the Sunshine State. A fun way to foster community is to host a plant and seed swap. Not only will you get to know your neighbors, but you'll come away with seeds and cuttings for your edible garden.Hosting the event doesn't have to be intimidating or time-consuming. Here to show us the ropes is Ginain Grayes, founder of Cook Pray Slay, where she shares recipes, gardening advice and lifestyle tips. She also hosts the Cook the Garden podcast. Ginain has organized several plant and seed swaps for her neighborhood. Dalia visited Ginain at her home in Riverview. As they sat at her dining room table sipping homemade Hibiscus Lime Refreshers, Ginain shared why summer is the perfect time to host a plant and seed swap. In this conversation, she also offers tips for organizing your own event, suggests vegetables that grow well in the summer heat and explains how to use the warmer months to prep your garden for Florida's next big growing season.To get Ginain's digital Host Your Own Plant & Seed Swap Guide, click here.Related episodes:For Ginain Grayes of CookPraySlay & Cook the Garden, Growing Food Is a Spiritual ExperienceSpring Reset: Get Your Garden, Grill & Pantry Ready for the Season with Tips from Southern Kitchen's Mackensy LunsfordGuac This Way: Sleepy Lizard Avocado Farm in the Everglades Specializes in Florida (Green) Avocados

Pizza fraud, fried mullet masquerading as a bird and produce used as weapons. For Craig Pittman, it's all in a day's work. Craig is a journalist and author of several books about the quirky side of our state. His latest is Welcome to Florida—or, for short, WTF. He also co-hosts a podcast of the same name.Many of these stranger-than-fiction stories involve food, so we invited Craig on the pod to share a few of his favorite epicurean anecdotes. A Florida native known for wearing  tropical-themed shirts, Craig explains how his interest in quirky news stories started in childhood. He also shares his favorite under-the-radar eateries around the state.To subscribe to Craig's Oh, Florida! Newsletter, click here.Related episodes:Author & Restaurateur Randy Wayne White on Rum, Hot Sauce & His Latest Doc Ford Novel“Call Anthony” Gilbert Reviews Food at Gas Stations and Other Overlooked Eateries“Happiest Plate on Earth” Podcast Hosts Dish on Disney Dining

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.

If you've ever dreamed of hosting a food TV show, being a private chef or working in a high-end restaurant, then this conversation is for you—because today's guest has done all of that, plus a lot more, in his young career.Get to know Chef Terrell Manning. The St. Pete native has experience as a private chef, food TV host, restaurant co-owner, host of the roadshow America's Best Restaurants and more.The Zest team met up with Chef Terrell at the Sorry Not Public co-working space in Tampa. In this conversation, he offers lessons from his culinary journey in his book The Love Languages of Food.Related episodes:Chef Hart Lowry Brings a World of Experience to Sarasota RestaurantsSarasota Magazine Food Writer Lauren Jackson's Job Is Harder Than You ThinkChef Kenny Gilbert on Southern Food, Teaching Kids to Barbecue and Cooking for Oprah

Super Bowl Sunday is a big day for football—and guacamole. But how much do you know about avocados—specifically the green variety, also called Florida avocados?Today we're doing a deep dive with Tom Siddons. He and his wife own Sleepy Lizard Avocado Farm in the Everglades, where they grow and ship avocados, mangos and other tropical fruits. Tom also hosts the popular Sleepy Lizard YouTube podcast about their farm.In this conversation, Tom shares why he got into the avocado business and offers tips for planting the best-tasting avocados right in your own backyard.Thanks to Sonya Bryson-Kirksey for suggesting this episode. Who do you want to hear on the podcast? Send your Zest guest suggestions to: info@thezestpodcast.com. Related episodes:Florida Fruit & Vegetable Gardening 101Super Bowl Chef to Showcase Florida FlavorsConscious Cuisine: Edible Gardening Tips from Albert RisembergThe Olive Grove Brings a Taste of Tuscany to Brooksville

Kiera Wright-Ruiz has an impressive resume: food writer with creds in The New York Times and Bon Appétit. Photographer for big-name brands including Taco Bell. Recipe developer for the Japan Times, The Kitchn and Food52. Picture book author.We could go on.But perhaps most impressive is the vulnerability Kiera displays in her latest work, My (Half) Latinx Kitchen. Part cookbook, part memoir, the book explores her multicultural roots through a lens of food. Between mouthwatering recipes, photos and illustrations are personal essays about her mixed heritage (her father is Ecuadorian, and her mother is Korean), father's drug addiction, time in foster care and other personal subjects not usually found in a recipe book. The result is a work that will feed both your body and soul.Dalia chatted with Kiera, who grew up in South Florida and now lives in Tokyo.Related episodes:Talking Seoul Food with Miami's 2 Korean GirlsFor Storyteller Natasha Samreny, Multicultural Family Dinners Set the Table for a Comedy CareerFrom Florida to France: Food Writer Jamie Schler on Cooking with Oranges, French Hotel Life and More

This week on The Zest Podcast, revisit Dalia's conversation with Toni Tipton-Martin. The renowned food journalist won James Beard Awards for her books The Jemima Code: Two Centuries of African American Cookbooks and Jubilee: Recipes from Two Centuries of African American Cooking. Martin also serves as editor-in-chief of the Cook's Country magazine and television show. This conversation was recorded at the Tampa Bay Collard Green Festival in 2020. (Yep, that 2020.) The episode was hand-picked for you by The Zest's brand manager, Alexandria Ebron.Related episodes: Toni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee' Soul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green Festival Couples in the Kitchen: Robert & Alexandria Ebron

This season we're talking avocados, food sovereignty, Latinx identity and a whole lot more. New episodes are released on Thursdays. Listen wherever you're hearing this or at thezestpodcast.com.

Today, we're dishing up a second helping of a conversion we enjoyed so much that we wanted to make sure you got a chance to listen, in case you missed it the first time around. If you're a longtime Zestie and you remember this classic episode, we hope you'll enjoy it even more the second time and of course share it with a friend.Zest editor Andrew Lucas has such a fondness for key lime pie that he wanted to listen back to Dalia's conversation with Kermit Carpenter of Kermit's Key Lime Shop (formerly Kermit's Key West Key Lime Shoppe).

Today we're getting to know Ana Quincoces. Long before she was a cast member on The Real Housewives of Miami, she was an attorney and avid foodie. The daughter of Cuban immigrants, Ana chats with Dalia about the latest of her four cookbooks, Modern Cuban: A Contemporary Approach to Classic Recipes.Related episodes:​​Miami Herald's Carlos Frías on Cuban Coffee, Edible Iguanas & Winning the James Beard AwardBrenda Popritkin of ‘The Whet Palette' on Her Favorite Miami Restaurants and Dining Out with Special-Needs KidsHow “Food Led the Way” for Cuban Influence in Tampa

New year, same us. We could resolve to eat more kale, do 100 burpees a day or rein in our online shopping. But let's be real… we're not going to stick to any of that. Here at The Zest, we're about adding joy to our life—especially if that joy comes in the form of food. In that spirit, we're kicking off 2025 by sharing some of our favorite gastronomic splurges—foods, restaurant meals, kitchen appliances and other things we think are worth going out of your way for. Maybe they cost a little more or require a bit more effort, but they're worth the investment. Hopefully this conversation inspires you to create your own list of foodie goals. For this conversation, Dalia Colón is joined by Zest team members Andrew Lucas and Alexandria Ebron. Plus Alex's husband, Robert Ebron, stops by to tell us about a restaurant deal you won't want to miss out on.Related episodes:Potluck: Zest Staffers Reveal Our Favorite Cooking HacksFood Hacks for Your Next Vacation from Travel Blogger Carrie McLarenAuthor Kristen Hare on Things to Eat in Tampa Bay Before You Die

‘Tis the season for lofty resolutions. Maybe you've vowed to stop drinking alcohol, run a daily 5k or cut your takeout budget to zero and cook every meal at home.Whatever your goals for the new year, Jo Bakal says to start small. Jo is a Tampa-based wellness coach and cookbook author who's sworn off meat, dairy products and cane sugar. She even makes her own oat milk.We can feel your eyes rolling already. But hear us out—Jo made these changes gradually, going from a steak-loving New Yorker to a plant-based Floridian. And her advice can help you evolve into the next version of yourself, whatever that looks like for you. Jo stopped by our studio in Tampa for a chat with Dalia. In this conversation, they discuss how there are two types of food, and why Jo's wellness tools aren't as “woo-woo” as they might initially sound.Related episodes:“The Sporkful” Host Dan Pashman on Pasta, Podcasting & Imposter SyndromeEat Better, Feel Better: Simple Swaps from Carly Paige of FitLiving EatsGabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceFrom Florida to France: Food Writer Jamie Schler on Cooking with Oranges, French Hotel Life and More

Head to Lakeland to hang out with Kadean and Laures Dockery. They're the husband-and-wife team behind Our Noire Kitchen. Noire is French for black, and yes, they are a proud Black-owned company. Kadean is the chef; Laures runs the business side and takes all the great photos you see on Instagram. The pair run Our Noire Kitchen out of the business incubator Catapult Lakeland, and they travel with their food trailer throughout Central Florida for pop-up events, catering gigs and private chef services. Dalia caught up with the Dockerys at Catapult.Related episodes:Pasta Packs Co-Founders Nic & Greg Bryon on Pandemic Dinner Parties, the Flour Your Pantry Needs and Cooking While BlackSoul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green FestivalBeef Chief: Black Cattle Rancher Huey Howard Reflects on the Racism & Rewards of His 6-Decade Career

For many chefs, the road to running a kitchen starts with culinary school. But Hart Lowry forged his own path, working in restaurants across the United States, Europe and Asia, convincing chefs to take him under his wing.It worked.Today, Hart is culinary director for Hi Hospitality Group, where he oversees five Sarasota-area restaurants: Speaks Clam Bar, Kojo, Bar Hana, Palm Avenue Deli and Central Park. Hi Hospitality Group's newest project is Central Park St. Pete.Hart chatted with Dalia about his unconventional path to chefdom, the fundamental differences between French and Japanese cooking and advice for elevating a home-cooked meal.Related episodes:Chef Mike Collantes of Michelin-Starred Soseki Modern Omakase on His 10-Seat Restaurant and a Hack for Making Better Sushi at HomeWhy You Should Stop Haggling at Florida's Farmers MarketsChef BT Nguyen on How to Cook with BoozeChef Johnathan Rodriguez on Finding Cooking InspirationFirehouse Chef Manny FD on Cooking for his “Second Family” and the Right Way to Extinguish a Kitchen Fire

Surviving breast cancer gave Rujel Buggs the motivation to eat right and exercise. It also gave her a new appreciation for comfort food—in moderation.Moderation is the name of the game for Rujel, who shares healthy recipes and fitness inspiration on social media. But for holidays and Sunday dinners with family, she goes all out preparing Southern favorites like mac and cheese and peach cobbler pound cake. Rujel shares many of those recipes in her cookbook, A Taste from My Mother's Kitchen: Southern Inspired Soul Food Recipes.Dalia visited Rujel at home in Valrico and pulled up a stool at the kitchen counter. As they chatted, Rujel prepared lunch—a veggie-filled pasta salad. And for dessert? Peach cobbler. After all, everything in moderation.Related episodes:Sunday Supper Movement & Stress-Free Family DinnersJanet Keeler on How to Create Your Own Thoroughly Modern Family CookbookChef Kenny Gilbert on Southern Food, Teaching Kids to Barbecue and Cooking for OprahHow to Prepare Restaurant-Quality Meals at Home: Advice from Chef Dennis Littley

This week, we're dishing up excerpts from conversations related to Thanksgiving and the holiday season. First up, historian Andrew Batten discusses some of the food that might've been on the table at that first Thanksgiving meal in St. Augustine, and he explains why Florida is the birthplace of fusion cuisine. Then, Jacksonville media personality Yanira “Yaya” Cardona shares Puerto Rican holiday traditions that some Floridians practice. Finally, Chef Richard Anderson shares tips for lightning up traditional Thanksgiving foods.Related episodes:Here's What Was Served at the *Real* First ThanksgivingHow Florida Became “the Birthplace of Fusion Cuisine”How to Have a Puerto Rican-Style Holiday Feast in FloridaExploring the Oxford Exchange & Recipes with Executive Chef Richard Anderson

Whether you're eating rack of lamb or chicken wings, make it beautiful. So says Debbie Wilson-Berment, better known as Chef Sagajo. (The nickname is a mashup of her kids' names.) Based in Delray Beach, the private chef is the author of the cookbook The Sagajo Experience: Recipes for Lifestyle & Entertaining, which came out earlier this year.Dalia chatted with Chef Sagajo. In this conversation, she shares how roots in Trinidad & Tobago influence her cooking, and she recalls how family dinners got fancier when she moved to Canada and then the U.S. And just in time for the holiday season, Chef Sagajo offers advice for elegant entertaining that won't break the bank.Related episodes:Olivia Giesler of The Pearl at Water Street on Hospitality, the Michelin Guide and Being a Female ChefChef Johnathan Rodriguez on Finding Cooking InspirationRestaurateur Claudia Johnson on the Global Influences of Mexican Cuisine

It seems like there's a coffee shop on every block, and they all offer more or less the same stuff. But one coffee company in Tampa is serving up much more than lattes and muffins.Coffee Uniting People, or CUP, is a nonprofit coffeehouse that employs mostly people with disabilities. With three locations in Tampa, CUP teaches valuable life skills to folks who are too often overlooked for employment.Dalia chatted with CUP barista Katie Huettel, along with CUP co-founders Greg and Laura Jones. In this conversation, the Joneses share why they started CUP and advice for business owners looking to hire and support employees with disabilities. Katie also explains how the skills she's learning at CUP translate to the rest of her life. And the three of them share their favorite beverages and foods from the CUP menu.Related episodes:For Young Adults—Especially Those with Special Needs —Cooking Skills Bring IndependenceMiami Herald's Carlos Frías on Cuban Coffee, Edible Iguanas & Winning the James Beard AwardThe Cuban Sandwich—Our National Treasure

Fabricio Zambrano is one of the most dapper men you'll ever meet. Perpetually dressed in fitted clothes and a panama hat, Fab looks, well, fabulous.But he didn't always dress like this. Because he didn't always feel like this. For most of his life, Fabricio wore oversize T-shirts to hide his 5-8, 300-pound frame. He subsisted mostly on fast food and did not exercise.But after Fab hit a life-threatening rock bottom, the Clearwater resident revamped his habits. He adopted a plant-based lifestyle, started exercising and eventually lost half his body weight. Today, the 61-year-old grandfather is known around Tampa Bay as Fab the Vegan. Through Facebook, Instagram and countless media appearances, he shares his journey and offers inspiration for anyone looking to make changes.Dalia first met Fab when they both appeared on an episode of Bloom about plant-based eating. They recently reconnected for a conversation about Fab's health journey, advice for changing one's eating habits and how to deal with friends and family who oppose your new lifestyle.Related episodes:Bonus Episode: Dalia's New Cookbook, “The Florida Vegetarian Cookbook” Is Out Now!Eat Better, Feel Better: Simple Swaps from Carly Paige of FitLiving EatsNatalia Lima Veganizes Recipes from The Great British Baking Show

By Dalia ColónWhether you're a coffee fiend or you've sworn off caffeine, you're likely to find a beverage you'll love at Kahwa Coffee. Headquartered in St. Petersburg, the boutique coffee company specializes in—what else?—java. But since starting Kahwa, owners Raphael and Sarah Perrier have expanded Kawha's offerings—and its footprint. Today there are 18 locations; that's one for every year Kahwa has been in business.Dalia visited the Perriers at Kahwa's headquarters in St. Petersburg. (Even the parking lot smells like coffee!) In this conversation, Raphael and Sarah share how they went from meeting in a cafe to leading their family and a coffee empire together. They also discuss how they keep customers engaged while drinking the same beverage day after day, trends in the coffee industry that have staying power and what they really think of Starbucks.To see a video tour of the Kahwa roastery, check out our Facebook or Instagram.Related episodes:Yaupon Brothers American Tea Co.Low-Carb Florida Life with Dennis Perez of Black Tie KitchenMiami Herald's Carlos Frías on Cuban Coffee, Edible Iguanas & Winning the James Beard Award

What do the rapper Drake, basketball player Magic Johnson and countless Floridians have in common? They've all enjoyed a meal at Donatello in Tampa. The Italian restaurant was started in 1984 by the late Guido Tiozzo, a native of Venice, Italy. Today, Guido's son Gino Tiozzo is at the helm, balancing classic Italian dishes with customers' ever-changing expectations.This week, The Zest continues our celebration of Italian-American Heritage Month with a visit to Donatello. On a quiet morning, Dalia stopped by the dining room to chat with Gino. In this conversation, he reflects on the restaurant's 40-year history, reveals the one dish he'll never take off the menu and offers advice for cooking better Italian meals at home.Related episodes:Learn to Make Neapolitan PizzaCouples in the Kitchen: Melissa Santell & Bryce BonsackPasta Packs Co-Founders Nic & Greg Bryon on Pandemic Dinner Parties, the Flour Your Pantry Needs and Cooking While Black

This week, it's our cheesiest episode yet. We're heading to Cheeseology. Located in a 125-year-old building in Tampa's historic Ybor City neighborhood, the shop offers cheesemaking classes, tastings, take-home cheeses and other local products for sale. Dalia and The Zest's brand manager, Alexandria Ebron, visited Cheeseology for a conversation with co-owner Kelly Hays. In this conversation, Kelly shares how a vacation inspired her and her husband, Paul, to open the shop in early 2024. She also goes over the basics of cheesemaking and how to choose a cheese you'll love, even if you're cutting back on dairy.After their chat, Dalia and Alex stuck around for Cheeseology's pizza class, in which they made mozzarella, used the cheese to make a pizza and then enjoyed their creation in Cheeseology's cafe area.Related episodes: Learn to Make Neapolitan Pizza “We Got Engaged up at the Milking Parlor”: Modern Dairy Farmers Sutton & Kris Rucks Firehouse Chef Manny FD on Cooking for his “Second Family” and the Right Way to Extinguish a Kitchen Fire

Today's episode was supposed to be a light-hearted conversation we recorded back in June with Dan Bavaro. He's the owner of Bavaro's Pizza, which celebrates its 15th anniversary this year. The restaurant has five Tampa Bay locations, along with a successful line of sauces. Back in June, Dalia caught up with Dan at Bavaro's downtown Tampa location during lunchtime. In that conversation, Dan shares lessons from his 15 years in the Italian food business.Then in September, Hurricane Helene slammed into Florida's Gulf Coast before continuing its path of destruction across the Southeast. Bavaro's Clearwater location got hit hard. So on Oct. 4, Dalia called Dan for an update on how he, his staff and the building were doing. They spoke over Zoom.If you'd like to support Bavaro's employees during this difficult time, you can buy a gift card. For every card purchased, 40 percent goes back to the restaurant's employee fund for team members displaced from Helene. You can also donate to the GoFundMe that's specifically set up to help the restaurant's Clearwater team members, who will be out of work for the foreseeable future.This episode takes place in two parts: the first recorded back in June and the other recorded on Oct. 4, 2024. Note: The episode was produced on Oct. 7, 2024, as Florida residents were still recovering from Hurricane Helene while also preparing for the arrival of Hurricane Milton.Related episodes: Bavaro's Brings Italy To Tampa Bay For Chef Inder Suryawanshi, Life's a Beach Olivia Giesler of The Pearl at Water Street on Hospitality, the Michelin Guide and Being a Female Chef

When Dalia arrived at Giuliano Hazan's home in Sarasota, the first thing he did was offer her a cappuccino and a plate of biscotti. She had eaten breakfast on the drive down from Tampa, so she was not at all hungry.But when Giuliano Hazan offers you an Italian breakfast, you take it. Giuliano is the only child of Marcella Hazan, the Italian-born food writer and cooking teacher who is credited with popularizing Italian food in the United States. Marcella and her husband, Victor Hazan, raised Giuliano mostly in New York City. When Giuliano moved to Florida's Gulf Coast as an adult, his parents later followed. Marcella died in 2013; Victor still lives on Longboat Key.While Marcella's legacy lives on in her cookbooks, a documentary film and a Smithsonian project that's in the works, Giuliano has established himself as an Italian cooking authority in his own right. The author of several cookbooks, he teaches Italian cooking classes on his YouTube channel, at his home in Sarasota and at his cooking schools throughout Italy, where he leads culinary tours with his wife, writer Lael Hazan. Forbes.com named their culinary excursions among its 5 Top Cooking And Foodie Vacations In Italy For 2019.Dalia recently sat down with Giuliano at his kitchen table in Sarasota. Between bites of biscotti and sips of cappuccino, they discussed how his mother got her big break in America, his own career in Italian cooking and advice for making better Italian food at home.You can read more about Giuliano Hazan in the fall issue of Forum, the magazine of Florida Humanities.Related episodes:Bavaro's Brings Italy to Tampa Bay“The Sporkful” Host Dan Pashman on Pasta, Podcasting & Imposter SyndromeSarasota Magazine Food Writer Lauren Jackson's Job Is Harder Than You Think

DONATE TO THE ZESTThere was a time when theme park food meant hot dogs and giant turkey legs. But these days, amusement parks offer something for just about every palate, from gluten-free and allergy-friendly to kosher and halal.If you're vegan or leaning into a plant-based diet, you've got more options, too. And finding them is easier, thanks to the website and social media account Universal Orlando Vegans. It's the brainchild of Shelby Castle, a vegan and Universal passholder.On her website and social media accounts, Shelby documents vegan-friendly finds at Universal Studios, Islands of Adventure, CityWalk and nearby hotels. She also co-hosts the podcast Taste of Universal, which is under the umbrella of The Unofficial Universal Orlando Podcast. In our conversation, Shelby shares her favorite vegan foods at Universal Orlando around Central Florida. She also offers advice for transitioning to a vegan lifestyle.Related episodes: Vegan Boom at Florida's Theme Parks AJ Wolfe of Disney Food Blog EPCOT Culinary Director Albert Youngman Brings a World of Flavors to Florida “Happiest Plate on Earth” Podcast Hosts Dish on Disney Dining

DONATE TO THE ZESTIt's the most delicious time of year at the Most Magical Place on Earth. We're talking about the EPCOT International Food & Wine Festival. The annual event takes place through Nov. 23 at EPCOT's World Showcase. That's the area of the theme park whose architecture replicates a bunch of different countries. One minute you're taking a selfie in front of a replica Eiffel Tower; next thing you know, you're climbing the steps of an Aztec temple in fake Mexico. Throughout the year, each “country” in EPCOT highlights its cuisine. But during the Food & Wine Festival, things get even more elaborate, with special kiosks featuring bespoke food and drinks.Dalia recently attended the festival, as did her WUSF colleagues Leslie Laney and Mark Schreiner. In this bonus Zest episode, they'll share their experience and offer tips for eating and drinking your way around the world.Related episodes:EPCOT Culinary Director Albert Youngman Brings a World of Flavors to FloridaJournalist Judith Smelser on Zoom Wine Tastings, Disney Sommeliers and How to Find Your Next Favorite Bottle of Wine“Happiest Plate on Earth” Podcast Hosts Dish on Disney DiningAJ Wolfe of Disney Food Blog

A lot of people we interview on the podcast come to feel like family. But this week's guest actually is family.Dalia is chatting with her stepdaughter, Ariel Colón, who is a 25-year-old professional basketball player. Ariel has been playing basketball since she was in elementary school, which is when Dalia first met her. And she hasn't stopped. She played throughout high school and college, and she now splits her time between pro teams in Lares, Puerto Rico, and Aveiro, Portugal.Before Ariel headed back overseas, she and Dalia sat down at home to talk about the role food has played in her basketball career. In this conversation, she shares how her eating habits have evolved over the years, how her diet changes when she's playing overseas and food advice for us mere mortals.Related episodes:Nutrition Tips for Young Athletes — And the Rest of UsHow Gatorade Went from Gainesville to Global BrandStudents Dish on Dorm Food, Shared Kitchens and Cooking in CollegeTampa Bay Buccaneers Chef Tracie Hartman on Feeding the Team, Pre-Game Ice Cream and Tom Brady's “Very Disciplined” Diet

DONATE TO THE ZESTWhen Marques Clark was a kid growing up in St. Pete, he lived on food stamps at home and free lunches at school—in other words, low-quality food.Now as an adult, Marques is on a mission to teach healthier options to kids, particularly Black children. So in 2014, he started YES CHEF Village. Short for Youth Enrichment Service (YES) Children's Healthier Eating Foundation (CHEF), the program educates kids and their families about better food options through community dinners and other initiatives.Marques, who also goes by the name Chef Omaka, stopped by The Zest studio in June 2024 to chat with Dalia Colón. In this conversation, Marques discusses his journey to a healthier lifestyle, the connection between nutrition and physical/mental health and the prevalence of food deserts in Black neighborhoods.Related episodes:10 Tips for Cooking with KidsLunchboxmafia: How to Make a Lunch They Can't RefuseSoul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green Festival

DONATE TO THE ZESTFall is busy for a lot of us, whether you've got kids back in school, a big work project to finish before the end of the fiscal year, or you're trying to get your garden planted. Whatever your situation, the last thing you need is to stress about cooking. Dalia and the Zest team recently met up remotely to discuss our favorite ways to save time, money and sanity in the kitchen. We all brought a few suggestions, like an idea potluck. In this conversation, you'll learn: Where we find less expensive spices Where we go for meal ideas when we're stuck in a dinner rut How to make “single-use” appliances do double duty What we cook when we're super-busy and tempted to order takeout Our favorite store-bought food items that are worth paying a little extra for Tricks we've picked up over the years from pro chefs that make our home-cooked meals taste more like restaurant-quality How we get members of our household to help in the kitchen Plus more of our favorite gadgets, products, shortcuts and other resources Related episodes: 7 Tips for Eating More at Home: Advice from Dietician/Nutritionist Wendy Wesley Food Hacks for Your Next Vacation from Travel Blogger Carrie McLaren Hacks to Help You Eat More Veggies

DONATE TO THE ZEST AND GET A COOL STICKER!Randy Wayne White is the author of dozens of novels set in Florida, including the fan favorite series about fictional marine biologist Marion “Doc” Ford. White's latest Doc Ford novel is One Deadly Eye—as in, eye of the storm, just in time for peak hurricane season. The novel took him on a book tour that included stops at—where else?—Doc Ford's Rum Bar & Grille.The restaurant, which White owns with two business partners, has four locations along Florida's Central Gulf Coast. In June, the Terra Ceia resident stopped by the eatery's location at the St. Pete Pier, where he'd come to do a reading and book signing. But first, he settled into a booth with Dalia for a chat.Related episodes:Conscious Cuisine: How to Choose Sustainable Seafood20 Tips for a Better Hurricane Food Kit: Advice from Janet KeelerMarjorie Kinnan Rawlings' “Cross Creek Cookery” Turns 80: Reflections from Food Writer Jeff Houck

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If brewing your own beverage sounds like your cup of tea, then this bonus episode is for you. Back in March, we brought you an interview with Riverview resident Ginain Grayes of the website CookPraySlay and the podcast Cook the Garden. Today, we're sharing an episode of Cook the Garden that we think you'll enjoy.In this conversation, Ginain chats with Nicole Wilson of Tea for Me Please. The New award-winning tea writer and educator shares tips for selecting and brewing your perfect cup of tea.Do you prefer hot or iced beverages? Hit us up on Facebook or Instagram and spill the tea.Related episodes: For Ginain Grayes of CookPraySlay & Cook the Garden, Growing Food Is a Spiritual Experience Yaupon Brothers American Tea Co. Conscious Cuisine: Composting 101 with Miami Compost Project

Dietitian, nutritionist and occasional Zest guest Wendy Wesley chats with Nanette Wiser about Wendy's new podcast, St. Pete Eats.Related episodes:7 Tips for Eating More at Home: Advice from Dietician/Nutritionist Wendy WesleyFor Young Adults—Especially Those with Special Needs —Cooking Skills Bring Independence10 Tips for Cooking with Kids

Earlier this season, we heard from Adrian Miller. Nicknamed the Soul Food Scholar, the Denver-based researcher has written several books on African-American culinary traditions, including Black Smoke: African Americans and the United States of Barbecue and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the 2014 James Beard Foundation Book Award for Reference and Scholarship. He also appears in the acclaimed Netflix docuseries High on the Hog: How African American Cuisine Transformed America.Adrian visited Florida in February to headline the Tampa Bay Collard Green Festival. The evening before the main event, he spoke at Collards After Dark at The Cuban Club in Tampa's Ybor City neighborhood. In a conversation on stage with Dalia, Adrian shared tales from the latest topic to catch his interest—beverage preferences of U.S. presidents. We're sharing that conversation here with you on the pod.Adrian delves into which presidents made their own wine, which abstained and who drank confiscated booze during Prohibition. He also explores how wine is selected for White House state dinners, which first lady favored daiquiris and why all of this matters.Related episodes:Soul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green FestivalToni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Gabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceDr. Fred Opie on the “Fascinating” African Roots of Florida FoodsFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

With the weather heating up and summer vacation so close we can almost taste it, let's head to the beach for a sit-down with Chef Indrajit Suryawanshi. As executive chef of JW Marriott Clearwater Beach Resort & Spa, he oversees the resort's main restaurants, Latitude 28° and The Deep End. Chef Inder, as he's known, grew up in Kundal, India. He learned to cook by watching his mom make dishes like butter chicken, eggplant curry and naan over a wood stove. The Zest team met up with Chef Inder at the resort, which overlooks Clearwater Beach. The view from the suite was downright dreamy, and the Gulf of Mexico backdrop gets even more stunning when you head up to The Deep End rooftop restaurant. You can see photos on our Facebook and Instagram accounts.In our conversation, Chef Inder explains how a sign—a literal sign!—led him to the hospitality industry and eventually to the United States. He also recalls his first time eating a cheeseburger in the U.S., and he shares what food he packs when he heads to the beach.Related episodes:The Ultimate Beach House MenuAuthor Kristen Hare on Things to Eat in Tampa Bay Before You DieSpirit of the Panhandle: Distillery 98 in Santa Rosa Beach Makes Oyster-Filtered Vodka