Podcasts about Zest

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

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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

Economist and philosopher Mark Fabian joins the show to explore how we can move beyond the pursuit of happiness toward a deeper, values-driven life. Drawing from behavioral science, philosophy, and his new book Beyond Happy, Mark challenges the idea of happiness as an end goal and introduces the concept of “generalized flow.” From escaping the hedonic treadmill to cultivating self-awareness and community, this episode is a guide to rethinking what it means to live well.  ©2025 Behavioral Grooves Topics [0:00] Intro and Speed Round with Mark Fabian [8:56] Concept of Well-Being and Happiness [15:45] How to Live a Valuable Life [25:19] How to Discover Your Core Self [32:54] Self-Actualization and Community [42:42] The Role of Flow and Zest in a Good Life [51:05] Desert Island Music [56:18] Grooving Session: Zest, Identity, and Reframing Happiness ©2025 Behavioral Grooves Links More about Mark Beyond Happy by Mark Fabian Mihaly Csikzentmihalyi's research on Flow Join the Behavioral Grooves community Subscribe to Behavioral Grooves on YouTube Musical Links The Weeknd - House of Balloons Yuzo Koshiro - Streets of Rage Hamilton - Wait For It

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

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

HEADLINES:- Dubai has become the first Certified Autism Destination™ in the Eastern Hemisphere- UAE-based Zest Has Raised $4.3 Million in Pre-Series A Funding- Bahrain-born, Saudi-HQed Calo Expands into the UK- Etihad CEO says Trump's Tariffs Have No Effect on Airline

Have you ever felt invisible — like no matter how much you give, no one really sees you? In today's episode, we explore the deeper truth behind that feeling: It was never about the world finally noticing you. It was always about you remembering yourself. Through personal stories, deep reflections, and a powerful guided meditation, we'll walk together through the hidden agreements that keep us chasing validation — and into the freedom of becoming our own reflection. If you've ever wondered whether your kindness, your effort, or your heart truly mattered... this conversation is here to remind you: You were never invisible. You were simply being polished. So...tune in, take a breath, and come home to yourself again. If this episode resonates, share it with someone who needs to remember their own light too. ____________________________________________________________________________________________________ Help Support The Strong Within Affirmation Podcast By Going To: www.strongwithin.com/support (You can also get the transcripts there, worksheets, or other bonuses I am including with the podcast) Thanks for listening.  I'm sending great energy your way as we become Strong Within together, Holistic Performance and Personal Development Coach- Chris O'Hearn My links: https://linktr.ee/strongwithin  Contact info- email: chris@strongwithin.com  phone:865-219-3247 Let's connect on social media: www.facebook.com/thechrisohearn  www.instagram.com/thechrisohearn  Music by: - Zest by basematic (c) copyright 2011 Licensed under a Creative Commons Attribution (3.0) license. - I Have Often Told You Stories (guitar instrumental) by Ivan Chew (c) copyright 2013 Licensed under a Creative Commons Attribution (3.0) license. Location: Knoxville, Tennessee USA but available worldwide

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

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.

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.

400g haloumi, cut into 12 slices ½ small onion, chopped 1 clove garlic, chopped ½ teaspoon smoked paprika Zest and juice 1 lemon 1 teaspoon fresh oregano or ¼ teaspoon dried 25ml olive oil Blend the onion,garlic, paprika, lemon, oregano and oil to a smooth paste. Rub all over the haloumi and marinate in the fridge for a few hours, 8 slices sourdough bread Soft butter to spread 75g finely grated hard cheese like parmesan or vintage gouda Butter the bread on both sides. Arrange the haloumi over 4 slices and scatter over half the hard cheese. Place the other slice on top. Place in a grill pan or large frying pan and sprinkle some of the hard cheese on top. Cook for a couple of minutes then flip and sprinkle the rest of the cheese on top. Cook until golden and crisp on both sides. Tzatziki 400g thick Greek style yoghurt 1 cucumber Zest of 1 lemon Juice of half the lemon 1 clove garlic, grated finely 25ml olive oil 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh dill Salt and pepper to tasteCut the cucumber in half lengthwise and scoop out the seeds. Chop the cucumber into 1cm pieces and mix in with the remaining ingredients.

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

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

Hlavní favorit letošních voleb do Sněmovny, hnutí ANO, chce zestátnit společnost ČEZ. Téma vykoupení menšinových akcionářů znovu nabývá na síle. „Svým způsobem je odvětví energetiky tak sešněrováno regulacemi, že sice mohu obchodovat, ale nenazýval bych to volným trhem,“ míní ekonom a bývalý člen bankovní rady ČNB Lubomír Lízal. „Volný trh tam podle mého soudu je,“ nesouhlasí v pořadu Pro a proti Českého rozhlasu Plus ekonom společnosti Capitalinked Radim Dohnal.

Hlavní favorit letošních voleb do Sněmovny, hnutí ANO, chce zestátnit společnost ČEZ. Téma vykoupení menšinových akcionářů znovu nabývá na síle. „Svým způsobem je odvětví energetiky tak sešněrováno regulacemi, že sice mohu obchodovat, ale nenazýval bych to volným trhem,“ míní ekonom a bývalý člen bankovní rady ČNB Lubomír Lízal. „Volný trh tam podle mého soudu je,“ nesouhlasí v pořadu Pro a proti Českého rozhlasu Plus ekonom společnosti Capitalinked Radim Dohnal.Všechny díly podcastu Pro a proti můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Send us a textGROW  Greatness Reached over Oppression through Wisdom“Something happened along the way and yesterday is all we have”Even as I looked around my house and all of my Beautiful furniture, knick knacks and and precious items I had collected over the years, it was still just stuff and I would soon be parting with itfor the owner of the house Brian and I  were renting in Granite City told me she was going with the one who made the most money, that was Brian at the timeSo my children and I were forced to leave the house; He had already took all three cars so I just left him the house with everything in itWe packed what we could and moved in with a friend I also thought I knew 13 years of friendship meant nothing, I bought food, paid rent it still was no goodMy marriage over,  Brian had successfully pushed family members from my life, ostracized, I leaned on this person, my friend Courtland of 13 years but sadly I didn't know him eitherHe would “jokingly” pull a gun out in n front of me cocking and spinning it and laughing as I ran out of the room  He proceeded to evolve into someone I didn't even know at all; Selfish and hatefulHe put me and my 16 year old and my 6 year old grandson out of his house in the middle of winterI left with my dignity but I was hurt, shocked and angryAs I was emerging to be who I truly am the men in my life were repulsed by that They did not want to see the strength of me as a woman but my weaknesses, Where they could pounce upon, dominate, regulate and control meWhen I got put out, it challenged me to Build Back BetterA Better Me, creating a solid foundation; Unbreakable, unshakeable Faith of God and of me, within myself and Spiritual strength to the depths of my soulWhen I got put out it was a push to me to “Go get the World,” I did.. As I was on my Journey towards healing and self-worth, I began to Love me and realize I did not and need anyone to complete meThank you for your Gift Courtland, You gave me the push to stand for myself and pursue my DreamsI hadn't spoken to Courtland since around September 2023, I called him and told him I was truck driving, something he used to do. Our conversation was pretty brief and  shortHe did not reveal any problems in this call to meI found out last week that he died November 2023 He had been gone over a year and I didn't know it cause I stopped calling him and eventually changed my numberForgiveness will set you FreeI had already forgiven him but I called to thank him, he did me a huge Favor, he made me stand up for me and mines, when he put me out, he gave me that final push I needed to go ahead and depend on meTo go ahead and grab the World and GROWThank you Courtland, for putting me out even though we did nothing to deserve it, you were just tired of usBy you putting me out, it opened a Whole other World, a History and Herstory; a Part of Me:  Africa Fly High with the Angels King, remember I used to tell you I want you to see this when we GROW..You will, I Love you Friend and you are so missedWhen you think of someone leaving, you definitely do not come to mind, You were so full of Life; you had the Zest of LifeSome Goodbyes are left unsaid Wow..Courtland

OK, perhaps "obsessed" is a little over the top, because technically ZEST itself only showed up once, as per custom; but the clues and answers were still quite snappy. Our particular favorite? 46D, Producers of six-packs, SITUPS (nice!). We were also delighted to see 15A, King of the gods, in Egyptian myth, AMON. And while AMON may not translate as "God of Aliases", since AMON is aka AMUN, AMUNRA,  AMONRA and AMUNRE, we would not be surprised if it did.For the deets, and some interesting listener mail, have a listen, and feel free to leave us a five star review wherever you are listening to this podcast.Show note imagery: Kobe Bryant, shooting a FADEAWAY.We love feedback! Send us a text...Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Meringues 3 egg whites 175g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour Set the oven to 120oc and line a baking tray with parchment paper.Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour. Spoon into a piping bag and pipe circles onto the tray and then pipe up on each to make a nest. Bake for about an hour or until set. Turn off the oven and allow the meringues to cool in the oven. Crushed berry and coconut cream 100g frozen mixed berries 35g castor sugar 200ml double cream 25g desiccated coconut toasted in a dry pan until goldenSprinkle the sugar over the berries and leave until defrosted. Crush with a fork. Whip the cream to stiff peaks and fold in the berries and all but a teaspoon of the coconut. Lime Curd Zest and juice of 3 limes 3 egg yolks 100g castor sugar 25g cornflour mixed with 35ml water 75g butter, cut into dice Place the lime zest and juice in a pan and bring to the boil. Whisk the egg yolks with the sugar and cornflour mixture then add to the lime mixture. Whisk until smooth and thick – be careful the eggs don't curdle. Remove from heat and add the butter a little at a time whisking until melted between each increment. Cover with cling, cool and chill/ To assemble – Remaining teaspoon of coconut Zest of 1 lime Spoon the crushed berry cream into the meringues and pipe some of the lime curd around ( the rest will keep in a clean jar in the fridge for a couple of weeks) Sprinkle over the coconut and lime zest.

Happy World Down Syndrome Day!https://www.youtube.com/watch?v=Ju-q4OnBtNU --------Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org. Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Today's episode we are highlighting one of our fav citrus oils, lime. Maybe you already use lime and know a few of your favorite ways to use it, but did you know it has over 15 powerful uses? Yes, that's correct lime is an unsung hero if you ask us. On the emotional side of this oil, lime is known as the zest of life. The power is in the name and can be yours to tap into as soon as you learn how.  Tune in and enjoy learning about your wonderful essential oil lime.  #limeessentialoil #doterrralime #zestoflife  Don't forget to join our STEPS Challenge https://theessentialoilscoop.com/stepchallenge   Get this Book! Link for Essential Emotions book https://amzn.to/3Qd1PJv   Are you ready to release emotions that have been weighing you down? Book a session today! Book with Vicki: https://vickilebrilla.com/coaching Book with Sarah: https://sarahsepos.com/coaching     Vicki's Link- http://referral.doterra.me/1214454 Sarah's Link- https://referral.doterra.me/107766   Would you like a doTERRA Coupon Code that gives you even more FREE product on your first purchase? email us at TheEssentialOilScoop@gmail.com and we will send you the code for your purchase!   Get your FREE Sample of VMG https://theessentialoilscoop.com/vmgsamples   Scoop of the Day Zesty Chip Dip Recipe 8 oz. Package of Cream Cheese 8 oz. Sour Cream 1 Pkg. Dry Ranch mix 1 Jalapeno 1 Bunch of Cilantro 1 drop of Lime Essential Oil mix in food processor or blender   Diffuser Blend 3 Lime 2 Clementine/Tangerine 2 Wild Orange 1 Spearmint   Use Lime in one of the ways we talked about today and join our STEP Challenge   Welcome into our little essential oil world where we talk about the physical and emotional support of our essential oils.   Hi friends, don't forget to leave us a review, your feedback is always welcome, and helps this podcast reach more ears.  Join us in our New Facebook Community! Connect on Instagram  We upload a brand new episode every Tuesday and Thursday!   Join our step challenge: https://theessentialoilscoop.com/stepchallenge   Want to learn more about us? theessentialoilscoop.com   Remember to like, share, and subscribe to our podcast so you will be notified every time we upload a brand new episode.  Leave us a review as well, your feedback is always welcome.  Also opt-in to our newsletter at theessentialoilscoop.com/news If you have any questions or have subject ideas you would like us to cover please email us at theessentialoilscoop@gmail.com   Tag us on socials using #theessentialoilscoop   Disclaimer:  Welcome to The Essential Oil Scoop Podcast. We want to remind our listeners that the information provided in this podcast is for educational purposes only and should not be considered as a substitute for professional medical advice, diagnosis, or treatment. The use of essential oils is a personal choice and should be done at your own risk. We are not medical professionals and cannot diagnose, treat, or prescribe any medical condition. Please consult with a qualified healthcare provider before using any essential oils or making changes to your healthcare routine. Any information or opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the views of any particular organization. Thank you for listening.    

“BEAT YOUR STRESS" offers How to be more relaxed, accomplish more under pressure, feel excited about every aspect of your life and enjoy a more well-balanced lifestyle by Kicking Stress out of your Life once and for all! In This session we will cover Promotes Relaxation Enhances Health Cultivates Vitality Fosters Clarity Increases Focus Reduces Stress Boosts Energy and  Stimulates Weight Loss Throughout these 12 sessions we are going to find out about the negative effects of stress on your body, the impact of stress at work and ideas for coping with stress, and what can we do to greatly improve the quality of our lives. In this session we will discuss: How to get Rest when you're Stressed to go from Stressed to Zest. What happens when you don't get the right amount of sleep? The difference between Rest and Sleep Facts about major corporations who are jumping on the bandwagon about the subject of naps and proper rest How much rest/sleep do you need? General rules about Sleeping The type of Bedding and pillows and mattresses to use The best time to take the naps? Tips for a Good Night's Sleep

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

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

The stories we tell ourselves shape the lives we live. Some push us forward. Others hold us back. But here's the thing—those stories aren't set in stone. You can change them. Welcome to the Strong Within Affirmation Podcast with Chris O'Hearn—mindset coach, personal trainer, and someone who knows firsthand that growth isn't about waiting for the right moment. It's about choosing it. Featured on MTV, Chris brings no-nonsense coaching, real-life insight, and the kind of practical wisdom that makes change possible. In this episode, he gets to the root of why we make excuses—how fear, conditioning, and old beliefs keep us stuck—and how to move past them with purpose. Through affirmations, sharp coaching, and reframing techniques that actually work, you'll learn how to step out of hesitation and into action. What you'll take away:

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

With Skeleton Crew, Disney told a Star Wars story unlike any other, but still rooted in the themes that make the franchise so successful and endearing. In this episode, we discuss our favorite storylines, analyze the characters at the heart of the series, and consider its depiction of morality, obedience, and bravery. We also share our favorite jokes, speculate about the show's future, and debate the concept of “unclaimsies.”

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

In Conversation With.... is a mini chat show for Direct Selling Success. Each episode I will be chatting with a different member of my community about life, direct selling, success, struggles in the network marketing industry.  This episode features Jasmine Clarke from Zest Productivity Jasmine and I talk about the direct sales industry, we chat about her own past success in direct sales with Temple Spa and she shares her tips on how to be more productive in your own business.   Get Anna's free guide - 100 ways to grow your customer base here https://annagreen.kartra.com/page/web-100ways   Find my social media links, my Direct Selling Success Facebook community, a free download to help with your recruiting and customer building and information on how you can work with me here www.directsellingsuccess.com   Jasmine Clarke – Productivity Strategist & Business Coach With over a decade of experience as a self-employed business owner and executive coach, I know firsthand the challenges of juggling multiple priorities while trying to grow a business. I help overwhelmed professionals and business owners create productivity systems that work for them—so they can get more of the important stuff done in less time, without burnout. As the host of the Productivity Hacks podcast (soon to be Productivity with Zest), I share practical, no-nonsense strategies to help you work smarter, not harder. Whether you're building your network marketing business alongside a busy life or aiming for the next level, I'll help you develop the focus, habits, and systems to stay consistent, grow your income, and achieve success—without the overwhelm. Let's turn your goals into reality!    Procrastination cheat sheet: https://subscribepage.io/mRrJzP  My website is www.zestproductivity.com (full site coming soon) and check out my podcast, Productivity Hacks if you want more 'get stuff done' tips! Apple Podcast: https://podcasts.apple.com/gb/podcast/productivity-hacks/id1774515858 Spotify: https://open.spotify.com/show/6rjkEJ3HbpM6dk7wS0bAP5?si=ba38560a46f14950  Feel free to connect with me on FB  https://www.facebook.com/jasmineclarkecoach or instagram https://www.instagram.com/jasmineclarkecoach (But be aware I am not on socials a lot…) or email me on jasmine@zestproductivity.com    If you've enjoyed this, follow or subscribe to this podcast to hear more and do please share the podcast link with your team.     

Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness. This tart is just divine and works with pretty much any variety of plum. It's not too sweet so I find that people who claim not to have a sweet tooth love it! Serves 6-8 Ingredients Base & topping 1 ½ cups plain flour 100g ground almonds 2 heaped tbsps. raw sugar 1 tsp baking powder 75g butter, chilled 1 medium egg Filling 400g ricotta 2 tbsps. sugar 75mls sweet dessert wine Zest of a lemon 6-8 plums Method Heat oven to 180 C. Grease a 26cm ceramic pie dish. In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched. Press a little more than half this mixture into the base and up the sides of prepared dish. Chill. Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don't mind a few lumps of ricotta. Pour mixture into chilled crust. Slice plums into 6 slices and place these on top of filling. Cover with remaining crumb mixture and bake for 40-45 minutes until set. Cool. Serve at room temperature or chilled. Nici's note: This tart keeps well for a few days in the fridge, and it even improves with time. LISTEN ABOVESee omnystudio.com/listener for privacy information.

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

In this thought-provoking episode of the Strong Within Affirmation Podcast, Chris O'Hearn explores how we can break free from the patterns of the past and redefine who we are. Drawing from his own struggles with depression and suicidal thoughts, Chris unpacks the ways trauma and old coping mechanisms shape our identity—and how we can move beyond them. Through guided visualizations and practical exercises, he offers tools for self-forgiveness, detachment, and rediscovering your authentic self. Anchored by the affirmation, “The only thing that defines me is who I believe I am right now,” this episode provides thoughtful, actionable insights to help you take control of your story and your future. So join us on this episode and let's become Strong Within together.   Help Support The Strong Within Affirmation Podcast By Going To: www.strongwithin.com/support (You can also get the transcripts there) Thanks for listening.  I'm sending great energy your way as we become Strong Within together, Holistic Performance and Personal Development Coach- Chris O'Hearn My links: https://linktr.ee/strongwithin  Contact info- email: chris@strongwithin.com  phone:865-219-3247 Let's connect on social media: www.facebook.com/thechrisohearn  www.instagram.com/thechrisohearn  Music by: - Zest by basematic (c) copyright 2011 Licensed under a Creative Commons Attribution (3.0) license. - I Have Often Told You Stories (guitar instrumental) by Ivan Chew (c) copyright 2013 Licensed under a Creative Commons Attribution (3.0) license. Location: Knoxville, Tennessee USA but available worldwide

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).

Enjoying the Ecommerce Coffee Break Podcast? Here are a few ways to grow your business: https://ecommercecoffeebreak.com/level-up/ ---In this episode of the Ecommerce Coffee Break, host Claus Lauter welcomes Liz Lorge, marketing lead at Zest.co, to discuss why online gifting represents the biggest opportunity for ecommerce brands in 2025.  They talk about how the pandemic transformed ecommerce trends and millennial shopping behaviors, and why modern consumers expect seamless gifting experiences.  Discover how digital marketing and gift platforms can help brands tap into this trillion-dollar market with the right tools and strategy. Topics discussed in this episode: Why gifting is a trillion-dollar market with corporate gifting at $300B+ How the pandemic created an 80% surge in online gifting demand What modern gifting platforms offer vs traditional marketplace solutions How brands now process hundreds of gift orders in minutes not weeks Why Millennials and Gen Z prefer direct brand gifting experiences What successful gifting brands reveal about scaling gift operations How event and corporate gifting create new revenue streams Why manual gifting processes limit growth opportunities What makes specialty food brands excel in gifting How brands can cut gift processing from weeks to days Links & Resources Website: https://www.zest.co/ LinkedIn: https://www.linkedin.com/in/liz-lorge-b7342431/ LinkedIn: https://www.linkedin.com/company/zest-co Get access to more free resources by visiting the show notes athttps://tinyurl.com/bdx9zjyx MORE RESOURCESDownload the Ecommerce Conversion Handbook for store optimization tips at https://tinyurl.com/CRO-ebook Best Apps to Grow Your eCommerce Store: https://ecommercecoffeebreak.com/best-shopify-marketing-tools-recommendations/ Become a smarter online seller in just 7 minutes Our free newsletter is your shortcut to ecommerce success. Every Thursday. 100% free. Unsubscribe anytime. Sign up at https://newsletter.ecommercecoffeebreak.com Rate, Review & Follow Enjoying this episode? Help others like you by rating and reviewing my show on Apple Podcasts. Rate here: https://podcasts.apple.com/us/podcast/ecommerce-coffee-break-digital-marketing-podcast-for/id1567749422 And if you haven't yet, follow the podcast to catch all the bonus episodes I'm adding. Don't miss out—hit that follow button now!

In this episode, Brian and Josh discuss zest as a primary virtue for flourishing in tennis and beyond. To begin, they define the virtue of zest and talk about the benefits of incorporating more zest into one's life and tennis game. Furthermore, they offer practical suggestions for increasing zest in training and competition. To learn more about Josh and Brian's backgrounds and sport psychology businesses, go to TiebreakerPsych.com and PerformanceXtra.com. If you have feedback about the show or questions on the mental game in tennis you can email us at tennisiqpodcast@gmail.com. If you're enjoying the show please rate us on your favorite podcast platform including Apple Podcasts and Spotify and write a review. Don't forget to subscribe on YouTube or your podcast platform of choice (Apple Podcasts, Spotify, etc.) to stay up to date on future episodes.

Getting an autism evaluation for a child can be a daunting process, fraught with long waitlists, high out-of-pocket costs, and navigating complicated systems. Every moment matters when it comes to early intervention, and Dr. Michael Perisa of Zest Pediatrics is working to simplify the journey for families.Zest Pediatrics, the first pediatric direct primary care network in the country, offers a membership-based model that removes many of the headaches families face with traditional primary care. By operating outside of insurance restrictions, Zest Pediatrics delivers care in a way that prioritizes what children truly need, without delays or limitations.Dr. Perisa and his team across Zest Pediatrics are uniquely equipped to provide timely autism evaluations. With specialized training and the flexibility to focus on individual patients, they can intervene quickly to ensure children are seen and supported. An autism evaluation at Zest Pediatrics includes a comprehensive history intake, a behavioral assessment, and a standardized questionnaire, all analyzed to determine a diagnosis or not.Because Zest Pediatrics doesn't bill insurance, they offer evaluations at a flat rate of $1,250 and are actively collaborating with communities and therapy centers to help reduce financial burdens for families. If you have concerns about your child and need a faster path to evaluation, visit zestpeds.com/autism to learn more.Speaking with Dr. Michael Perisa highlighted the importance of making care more accessible for children and families navigating autism concerns. Early intervention is critical, and Zest Pediatrics is paving the way for better, more efficient solutions. #autism #speechtherapy What's Inside:The challenges of getting an Autism EvaluationWhat is a Pediatric Direct Primary Care Network?How does Zest Pediatrics serve the Autism Community?The cost and components of an Autism Evaluation.Mentioned In This Episode:Zest Pediatric Network  Autism - Zest Pediatric Network ABA Speech: HomeJoin the aba speech connection membership

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

Boring resolutions? Oh, kale no!

In this episode, Erin & Tam chat with Dimitra Lerikos, of Zest for the Table, to explore the art of cooking as a hobby that nourishes more than just the body. Listen as they dive into Dimitra's deep connection with Mediterranean cuisine and how it fosters mindfulness, sparks creativity, and brings people together.   @zestforthetable www.zesttable.com

The Winter Solstice, also known as, Yule, is a celebration of the return of the light, making it a wonderful time for merry-making with friends and loved ones. That being said, the Winter Solstice is also a perfect time for deep, inner reflection. As we approach the longest night of the year, consider lighting a candle, putting a log in the fireplace, or simply sitting around the glow of your tree, while reflecting on the past year. Honor your successes…failures… lessons… and consider how you'd like to show up in the year to come. The Winter Solstice provides the perfect backdrop for this ritual. As we wander the woods on this chilly morning, begin to ponder all the ways you'll honor the flame within.What am I reading?Winter Solstice by Rosamunde PilcherYule: A Celebration of Light and Warmth by Dorothy Morrison What's playing on repeat?A Charlie Brown Christmas Album by Vince Guaraldi What's for dinner?Potato, Fennel, Lemon & Dill Soup with Miso, and SauerkrautINGREDIENTS:450g Small Waxy Potatoes, roughly chopped into bite size chunks.1 White Onion finely sliced.1 Bulb Fennel finely sliced.200g Cooked Butterbeans500ml Water2tbsp White Miso50ml Extra Virgin Olive Oil, plus extra to drizzle1 Large Lemon, juice and Zest, plus extra wedges to serve.80ml Kefir (or yogurt, buttermilk or sour cream)Good Crack Black Pepper4tbsp Sauerkraut2tbsp Dill, finely chopped, plus extra to serve.INSTRUCTIONS:Heat the oil over a medium heat in a large pan and add the onion and fennel. Cover with a lid and sweat for 10-12 minutes or until soft, sweet, and translucent.Add the potato chunks and mix to coat in the oil, add the water and bring to a simmer. Simmer for 15-20 minutes or until just tender.Take a spoonful of the cooking liquid and add to the miso in a cup, mix to form a paste then add back to the pan, along with the butterbeans, lemon zest, juice, and kefir.Lower the heat and warm through, add the dill and black pepper. Taste and adjust the seasoning with a more lemon or a little salt if needed.Ladle into 4 bowls and top each with 1tbsp sauerkraut and a little extra dill. Serve with crusty bread.https://gourmetglow.co.uk/recipes/potato-fennel-soup-miso-sauerkraut?rq=potatoSpritz CookiesIngredients1 cup unsalted butter, room temperature (226g)3/4 cup granulated sugar (150g)1/2 tsp salt1 large egg1 tsp vanilla extract1 tsp almond extract2 1/4 cups all purpose flour (293g)InstructionsPreheat oven to 350F. Cream butter, salt, and sugar together in a stand mixer or with an electric whisk. Add the egg, almond extract, and vanilla until combined then scrape down the bowl. If tinting the dough you should mix the food coloring in now then add the flour and mix until combined.Fill your cookie press and choose a pattern then press cookies onto an unlined and ungreased baking sheet. You can decorate with sprinkles before or after baking see notes. Bake at 350F for about 8 minutes or until the bottoms are JUST starting to turn golden brown.https://www.buzzsprout.com/admin/2251895/episodes/14150889-winter-solstice-yule-traditionsSupport the show

Henry talks with Live with Zest Founder, Roz Rimes. Audio production by Rob Kelly.

Podle spisovatele a komika Pavla Tomeše stand-up nemůže dělat každý. „Je to pro velice specifický druh lidí, kterému musí trochu něco chybět. Ty začátky opravdu není příjemné přestát,“ říká. Jak se k této disciplíně dostal? V čem spočívá jeho literární stand-up? A jak vzpomíná na svou novinářskou minulost? Poslechněte si rozhovor.Všechny díly podcastu Host Lucie Výborné můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Send us a textIn this momentous finale of the "ABCs of Thriving" series, Tom Pals and Ruth Lorensson explore the vibrant power of zest—both as a metaphor and a mindset. Unpacking its roots in citrus and its neurobiological impact, they discuss how zest can refresh, balance, and enhance life, even in challenging seasons. From small choices like savoring a quiet moment to big adventures like climbing a 14er, this episode inspires you to add zest to your life, making the unpalatable palatable and the palatable extraordinary.Celebrate this journey through the ABCs with us and get ready for what's next. Let's thrive together!

An intimate journey of healing, self-discovery, and spiritual transformation, with special guest Kevin Holycross. In this raw and vulnerable episode, Heaven Zest opens up about his deeply personal story—one he's finally ready to share with the world. After years of struggle, growth, and reflection, Zest reveals the profound impact of Iboga medicine on his life, including the brutally difficult health struggles and how it led him to a new chapter of spiritual liberation.all heaven zest links can be found here : https://linktr.ee/heavenzestKevin Holycross contact : Holycrossproductions@gmail.comwww.indubiousmusic.comFacebook: www.facebook.com/indubiousmusicSpotify: https://open.spotify.com/artist/77su9uR4crZ4HOOnCibJwFInstagram: www.instagram.com/indubious

In this captivating episode of the Strong Within Affirmation Podcast, "When I Focus On The Outcome, The Issues Disappear," host Chris takes listeners on a profound exploration of what it means to transform life's challenges by focusing on a higher vision. With powerful personal stories and actionable strategies, Chris reveals how the real magic happens when we shift our focus from obstacles to outcomes, allowing our deepest values to lead the way. This episode dives into the art of blending authenticity with emotional mastery, helping listeners bridge the gap between appreciation and true love while deepening self-awareness. If you're ready to transcend limitations and experience personal freedom like never before, tune in to discover how aiming for your dreams can dissolve life's toughest issues and open the door to your most empowered self. Help Support The Strong Within Affirmation Podcast By Going To: www.strongwithin.com/support (You can also get the transcripts there) Thanks for listening.  I'm sending great energy your way as we become Strong Within together, Holistic Performance and Personal Development Coach- Chris O'Hearn My links: https://linktr.ee/strongwithin  Contact info- email: chris@strongwithin.com  phone:865-219-3247 Let's connect on social media: www.facebook.com/thechrisohearn  www.instagram.com/thechrisohearn  Music by: - Zest by basematic (c) copyright 2011 Licensed under a Creative Commons Attribution (3.0) license. - I Have Often Told You Stories (guitar instrumental) by Ivan Chew (c) copyright 2013 Licensed under a Creative Commons Attribution (3.0) license. Location: Knoxville, Tennessee USA but available worldwide

Merriam-Webster's Word of the Day for October 18, 2024 is: zest • ZEST • noun Zest refers to an enjoyably exciting quality, or to keen enjoyment itself. In culinary use, zest refers to small pieces of the peel of a lemon, lime, orange, or other citrus fruit used as flavoring. // His humor added zest to the presentation's admittedly dry material. // The couple has a zest for travel and adventure. // Lime zest adds a burst of brightness to the dessert's rich flavor. See the entry > Examples: "In 1773, J.A.E. Groeze, a German pastor with a zest for microscopy, first identified the tardigrade.... Because tardigrades are micro-sacs of goo (albeit with mouths, rectums, and esophagi), they don't fossilize. But three of their intact remains from deep time have been found—all in amber, spread out over nearly sixty years of painstaking searching between 1964 and 2022." — Daniel Lewis, Twelve Trees: The Deep Roots of Our Future, 2024 Did you know? When life hands you lemons, the saying goes, make lemonade. The message of this zingy aphorism is to take situations that are metaphorically sour and make them sweeter. You could do this by squeezing entire lemons to restore some excitement and enjoyment to your life, but you could also just take a little of the zest. Zest of course, refers to tiny pieces of citrus rind that are used to brighten, or enhance, the flavor of food and beverages. English speakers adopted the French word zest (zeste in modern French) in the late 1600s with this meaning, but it didn't take long for them to spice up their language with an additional sense referring to any quality that adds enjoyment to something in the same way that the zest of a citrus fruit adds flavor to food. Later they extended the word to gusto—that is, enthusiastic enjoyment—itself, whether it be gustatory or not.

We kick things off with Stugotz's Weekend Observations including a coach hotter than his hot seat, Jacoby Brissett doing what Jacoby Brissett does, the Top 5 QBs That Took What the Defense Gave Them. Plus, after we watch the video of her trip to Iowa vs. Iowa State, Lucy is here to discuss the pain of the Iowa loss, Oregon's struggles, Colorado getting crushed by Nebraska, the fiery zest of Bo Nix, her upcoming trip to Wisconsin vs. Alabama, and how Jimmy Kimmel has impacted her life. Learn more about your ad choices. Visit podcastchoices.com/adchoices