The Zest

How do you eat healthy when it feels like the system is set up for you to fail? For indigenous Floridians, it’s become especially challenging to eat the foods that sustained their ancestors for thousands of years.Having been pushed off of their land, given ultraprocessed government foods and finding their surroundings polluted, many members of Florida’s Seminole Tribe wrestle with lifestyle-related health issues.Karen Two Shoes knows this all too well. After being diagnosed with diabetes, she decided to make some changes. She lost 80 pounds and went back to school to become a registered dietitian. Today, Two Shoes works as nutrition coordinator for the Seminole Tribe of Florida, helping her fellow community members reclaim their health by incorporating traditional Seminole practices into the 21st century.Two Shoes chatted with Dalia about her own health journey and how she’s inspiring others.

NOTE: Since the time of this recording, Community Harvest SRQ has merged with Sunshine Community Compost to form Sunshine Community Harvest.Andrew Hudson is on a mission. An organic gardener and program director for the nonprofit organization Community Harvest SRQ, Andrew wants to connect the people of Sarasota with its local food.Dalia met Andrew through a mutual friend, Chef Steve Phelps of Indigenous Restaurant. Steve describes Andrew as “rebooting the community food system in Sarasota.” So of course I wanted us all to meet him.As Andrew explains in this conversation, he connects restaurants and neighbors to get surplus produce off the field and onto people’s plates. We also dig into Sarasota’s Eat Local Week, food sovereignty and what it means to give communities more control over what they eat. As I learned in this conversation, Andrew is also a Mennonite minister. So he brings a really thoughtful perspective to the sacredness of food and the idea of giving farmland time to rest. He reminds us all that caring for the soil and each other go hand in hand.

Michael Twitty isn’t giving up his Klondike Bars. On April 29, the celebrated food historian will appear at the Foundation for a Healthy St. Petersburg for a public discussion about how we can apply our ancestors’ culinary traditions to live a healthier life. Click here to register for free tickets. But even as we strive to eat healthier, Twitty says there’s still room for the occasional treat.Based in Fredericksburg, Virginia, Twitty is the author of several groundbreaking books including the James Beard Award-winning The Cooking Gene: A Journey Through African American Culinary History in the Old South, as well as Koshersoul: The Faith and Food Journey of an African American Jew and Rice: A Savor the South Cookbook. His newest book is Recipes from the American South.You might also recognize Twitty from his appearances on shows like Bizarre Foods America, High on the Hog, Taste the Nation with Padma Lakshmi and Michelle Obama’s Waffles and Mochi! Ahead of his visit to St. Pete, Twitty chatted with Dalia about culinary lessons from our ancestors, how ingredients change as they migrate across the South and how he enjoys his soul food favorites while keeping a kosher kitchen.

Get you a friend like George Geary. He’s a cookbook author and culinary media personality. So of course he makes the best food and tells the best stories. Earlier this month, George released his 17th cookbook. It’s called Citrus, Illustrated: A Cookbook of 35 Sweet & Savory Recipes.Based in Southern California, George has lots of helpful tips for us citrus-loving Floridians. In this conversation, he discusses how to select the most flavorful oranges and offers advice for cooking and baking with all parts of the fruit. Then he spills the tea about his time working as a pastry chef for the Walt Disney Company, including baking countless cheesecakes for the set of The Golden Girls.As you’ll hear in Dalia’s voice, she was under the weather during this remote recording. Thank you for bein’ a friend and enjoying this conversation with George Geary.

It’s a meal so beloved that it counts as two meals. We’re talking about brunch.And for decades, no list of Tampa Bay’s best brunch spots was complete without Oystercatchers. Opened in 1986, the waterfront restaurant sits on the property of Grand Hyatt Tampa Bay, overlooking Tampa Bay. During the covid-19 pandemic, Oystercatchers’ legendary Sunday brunch buffet went away and stayed away. Until now. On Feb. 1, 2026, the restaurant celebrated the return of its brunch. At the helm was Chef de Cuisine Shelby Farrell. Farrell grew up on Florida’s Gulf Coast, influenced by her family’s roots in Biloxi, Mississippi, and Naples, Italy. She brings these influences to the Oystercatchers menu, not just for brunch but throughout every meal.Before Oystercatchers, Farrell served as Chef de Cuisine at Four Flamingos in Orlando, collaborating with celebrity chef Richard Blais. She has appeared on the TV series Moveable Feast and Guy’s Grocery Games.Chef Farrell stopped by our studio to discuss what makes a good brunch, regardless of whether it’s in a restaurant or at home. In this conversation, she also shares how her love of gardening and photography influence her work in the kitchen. And she shares her secret to putting together a delicious meal at a moment’s notice.

You know Alton Brown from Food Network shows like Good Eats, Iron Chef America and Cutthroat Kitchen. Maybe you subscribe to his YouTube series, Alton Brown Cooks Food. Perhaps you’ve even caught one of his live shows, full of the scientific demonstrations and trademark humor that accompany Brown’s unique approach to food.But Brown says there’s still more to learn about him. After performing live in more than 300 cities for upwards of half a million fans, he’s embarking on a tour of more intimate events for what’s being billed as An Evening with Alton Brown. This includes a stop at Ruth Eckerd Hall in Clearwater on April 25.Ahead of his visit, we caught up with Brown. Special thanks to Katie Pedretty and Taylor McLamb at Ruth Eckerd Hall.

Call it a coffee shop with great food, or a restaurant with great coffee. For Jordan Hooten, Southern Grounds and Co. is, above all, a community gathering place.The Jacksonville-based franchise has locations throughout Florida, including one in downtown St. Petersburg that opened last year. Come for the coffee, then stay for breakfast, catch up on some emails, have lunch, grab drinks with a friend, stay for dinner and then squeeze in a workout with your run club. And if you’re us, record a podcast.So Hooten is right. SoGro—as the cool kids call it—is anything but a grab-and-go coffee spot. On a bustling Friday morning, the Zest team settled into a table for hot drinks and a chat with Jordan.

New York has pizza. Chicago has hotdogs. And Tampa has devil crab.Like so many aspects of life in the 813, our city’s iconic street food has ties to the cigar industry. Whether you grew up eating devil crab or you have no idea what we’re even talking about, you’ll develop a new appreciation for devil crab after today’s conversation.Our guest is historian and friend of the pod Rodney Kite-Powell of the Tampa Bay History Center. Of course you’ll learn all about the history of devil crab and how it’s made. In addition, Rodney shares his own passion for devil crab—an affinity that only a born-and-bred Tampanain could feel—and reveals his favorite local spots to find it.Do you say “devil” crab or “deviled” crab? Let us know on Facebook or Instagram.

Why do some people love cilantro, while others say it tastes like soap? How did Dubai chocolate take the world by storm? And how are scientists using A.I. to determine what we’ll crave next?Today we’ll learn the answers when we get a preview of the 4th International Flavor Summit, taking place March 16 to 18 in Orlando. The biennial event brings together leaders in the food and beverage science industries; it’s also open to the public. To register, click here.One of the presenters is Yu Wang, Ph.D., associate professor of food science and human nutrition at the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS). In this conversation, Dr. Wang answers our burning questions about flavor, discusses how she’s working with Florida’s citrus growers to produce better-tasting fruit and explains how to break up with your favorite junk food.

Morning radio hosts are known for having hot takes. And for many people in Tampa Bay, morning radio means Miguel and Holly.Miguel Fuller and Holly O’Connor are the real-life besties behind the Miguel & Holly Show on Tampa Bay’s Mix 1007. FM. After hosting their show in Florida for many years, the pair moved the show to Charlotte, N.C. from 2022 to 2025. Now they’re back in the Tampa Bay, where they debuted at No. 1, with a renewed love of all things Florida—especially the food.The radio veterans recently visited our studio at WUSF. They discussed what breakfast looks like when their workday starts at 4:30 a.m., the North Carolina foods they want to see more of in Florida and the Tampa Bay restaurants they couldn’t wait to get back to. Then they offer their hot takes on everything from air fryers to Uber Eats, including an opinion they say could get them run out of town.

Eating peanut brittle is all fun ‘n games… until you chip a tooth.But you don’t have to worry about that with Psalms’ Gourmet Brittle, a small-batch confectionary started by matriarch Psalms Mack and her son, Carlton Owens. Psalms learned to bake brittle in home ec class, and she later perfected her own version of the recipe. Hers is gluten-free, plant-based and most importantly, light and airy. No need to have your dentist on standby.Psalms started out baking brittle as holiday gifts for family and friends. With a nudge from Carlton, she turned her hobby into a business. Today, the two run a brick-and-mortor location in South Pasadena. They also sell brittle at markets across Tampa Bay and on their website with flavors like peanut, cashew, mixed nut, almond chocolate and hot honey pecan. You can even buy brittle-infused popcorn, ice cream, spice rub and coffee.The Zest team visited Psalms and Carlton at the Psalms’ Brittle storefront. In this conversation, they recall how Carlton talked Psalms into starting the company. They also offer advice for working with family and share why being a Black-owned business feels especially sweet.

When you think of fancy food, what pops into your head? Maybe it’s white tablecloths, tuxedoed servers and a sky-high dinner bill.But for Jerrelle Guy, fancy is a state of mind. It has less to do with pretentious restaurants and more to do with taking time to nourish yourself, using what you have on hand.Guy, who was born in South Florida and now lives in Dallas, Texas, offers a blueprint for creative everyday fancy moments in her new cookbook. It’s called We Fancy: Simple Recipes To Make The Everyday Special. Her previous cookbook, Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing, was a 2019 James Beard Award finalist.Dalia recently caught up with Guy, who juggles the titles of cookbook author, recipe developer, food photographer and new mom. In this conversation, Guy offers simple ways to elevate home cooking and shares why her job is harder than it looks.

One of our favorite events of the year is back. We’re talking about the Tampa Bay Collard Green Festival. It takes place on Valentine’s Day in South St. Petersburg. (Be sure to stop by the WUSF Public Media booth at the festival to pick up some swag.)Chef Harris will also be in conversation with Dalia at Collards After Dark on Feb. 12, 2026.This year’s headliner Chef LaKisha Harris from Muskegon, Michigan. She is the owner of Soul Filled Enterprises, which includes a restaurant and catering business.She’s also a decorated member of the American Culinary Association and became the first African-American woman to receive the Presidential Medallion from the organization in 2025. She is also a collaborator on the James Beard Award-winning documentary film Coldwater Kitchen, which follows the culinary program at the Lakeland (Michigan) Correctional Facility and explores themes of rehabilitation.Chef Harris recently chatted with Dalia. In this conversation, she discusses how following her own path helped her cook up success. You’ll also learn the surprising origin of fried chicken and why Chef Harris says the most authentic form of soul food is actually vegan food.

Arthenia Joyner had had enough. In February 1960, the 17-year-old could buy clothes at the F.W. Woolworth department store in downtown Tampa. But she was forbidden from trying them on first, in case she changed her mind and the garments went back on the rack where a white person would encounter them.And there was no way she could eat at the store’s lunch counter, which was for whites only.So when young Joyner’s peers planned to stage a series of sit-ins to peacefully protest the policy, she jumped at the chance to participate. By September of that year, a total of 18 department stores in Tampa had desegregated lunch counters.The Tampa Woolworth store closed in the 1990s. Today, a historical marker stands on the site of those history-making sit-ins.The events are also chronicled in the documentary Triumph: Tampa’s Untold Chapter in the Civil Rights Movement. You can watch the film for free at wedu.org/triumph.Joyner went on to be an attorney, a Florida State Senator and an icon in Tampa’s civil rights history. There’s even a library named for her.We recently visited Joyner at her office in Ybor City, where she still practices law. 

Figuring out what to eat can sometimes feel like a relentless chore. And for people on the autism spectrum, mealtimes can be even more challenging—from food aversions to noisy restaurants to feeling ostracized because of what or how they eat.Today we’re digging deeper with the co-hosts of The Autistic Delicatessen. It’s a food podcast that centers the voices of adults with a neurodivergent perspective. Dalia met the show’s producer and co-host, Larrnell Cross, at a podcasting workshop in Tampa. In this conversation, Dalia and Larrenell are joined by Autistic Delicatessen co-hosts Shalese Heard and Candi Carpenter. (Other co-hosts include Nikko Gomez, Melissa Pappas, Rachel Ann Harding and former co-host Oni.)In this conversation, Larrnell, Shalese and Candi share: Why food is a natural conversation starter for people with or without autism Why some people on the autism spectrum have aversions to certain foods or food textures. How restaurants can be more inclusive Whether you’re on the spectrum or you love someone who is, settle in for this candid conversation.

You know it when you smell it. But how do you put into words the unmistakable, indescribable scent of guava? And then there’s the taste: sour on its own, but irresistibly sweet in a guava-and-cream-cheese pastry or a pint of guava ice cream from Publix. For a lesson in all things guava, we turned to historian Rodney Kite-Powell of the Tampa Bay History Center.In this episode, you’ll learn: The fruit’s role in the creation of modern Tampa, which is nicknamed The Big Guava. Why Ybor City’s iconic Guavaween festival became a victim of its own success. Why the guava industry remains small but mighty. So grab a pastelito and a cup of café con leche, and settle in for this enlightening conversation.

For most of the year, Abby Cheshire teaches culinary arts for Florida Virtual School. And when school lets out, she works her summer job. But she’s not delivering groceries or leading arts and crafts at daycamp like many teachers. The Brevard County native works as a chef on a private yacht. She shares her high-seas adventures with her more than 1 million TikTok followers, who know her as Abby in the Galley.And now she’s sharing her recipes, too. Chef Abby’s new cookbook is Passport to Flavor: 100 Global Dishes You can Make Anywhere. And she literally means anywhere. When she’s aboard the yacht, Abby is limited to working with whatever food and equipment she has on hand. Abby recently chatted with us about the highs and lows of cooking on the high seas.

This bonus episode comes courtesy of our friends at Florida Matters Live and Local.

This bonus episode comes courtesy of our friends at Florida Matters Live and Local.

Happy new year! If you’ve resolved to eat with more intention, then you’ll love these two things:First: Cookbook author and former Zest guest Kerstin Decook has a cool offer exclusively for Zest listeners. On Jan. 3, 2026, at 11 a.m. EST, join the free, live online event New Year, Fresh Flavors: How to Cook for Yourself with Confidence and Joy. Register here.Secondly: If you’re leaning into a plant-based lifestyle this year, then you’ll enjoy Dalia’s conversation with Mauria Hall, host of In the Meantime with Mauria. Dalia was recently a guest on the ITMWM, discussing vegetarianism with host Mauria Hall, an on-again-off-again vegetarian. This conversation is part practical advice, part low-key therapy session. We hope this bonus episode inspires you, whether you need practical advice for going plant-based or even just a pep talk for cooking more meals at home, with or without meat.

What do you get when you put two foodies in the same room with a microphone? Tampa’s Table!It’s a podcast produced by Visit Tampa Bay and hosted by friend of the pod Jeff Houck. The show explores Tampa Bay’s food scene with chefs, restaurant developers, food influencers and—recently, Dalia Colón. So take a seat at the table, and enjoy this bonus episode. 

On the season 12 finale of The Zest Podcast, the team offers their hot takes on holiday foods. Executive producer and host Dalia Colón is joined by editor Andrew Lucas and brand manager Alexandria Ebron. From traditional family favorites to which holiday dishes are overrated, things are heating up in the Zest kitchen.

Picture this: you roll through a bright blue gate onto a sprawling property lined with ancient oaks, lush gardens bursting with color and a quiet pond where a few friendly farm animals wander by. Live music drifts through the air, tropical flowers spill across the outdoor tables, and before you is a Caribbean-inspired feast that looks almost too beautiful to eat.Welcome to Spice Society Supper Club—a night of music, storytelling, craft cocktails and unforgettable food. The experience pops up periodically at Mill Pond Estate, a picturesque wedding venue in Seffner. And the menu is dreamed up by the estate’s own chef, Khadeem Charles. Drawing on his Trinidadian and Panamanian roots, Chef Khadeem is dedicated to taking Caribbean cuisine to new heights and giving it the fine-dining spotlight it deserves.The best part? Spice Society Supper Club is open to the public, as are several of the estate’s other community events, from fancy tea parties to outdoor yoga sessions.Kahdeem recently visited our studios at WUSF in Tampa. In this conversation, he dishes on Spice Society Supper Club, a food trend coming your way in 2026 and tips for cooking during the holidays, whether you’re hosting four people or 400.

Once the holiday hoopla fades, we all need something delicious to look forward to. Luckily, we’ve got just the thing: the Tampa Oyster Festival.Happening Jan. 10, this event checks all the boxes. It’s outdoors during Florida’s best weather. It’s packed with fresh seafood, live music and the kind of friendly crowd that makes you glad you came hungry. Bonus: It all supports a great cause—Frameworks of Tampa Bay, a nonprofit helping kids build emotional intelligence and the life skills they’ll lean on for years to come.Joining us for a sneak peek is festival one of its organizers, Bill Murphy. He’ll share his favorite ways to enjoy oysters—and even dive into the ethics of eating them.

A table for one can be fun!This holiday season, we’re doing things a little differently around here. While everyone else is stressing over 20-pound turkeys and complicated side dishes, we’re celebrating the joy of cooking for one.Kerstin Decook is the author of several cookbooks, including Dinner for One: One Pan, One Plate, One Happy Belly. She’s here to show us that a solo meal doesn’t have to mean microwave mac and cheese. It can be delicious and even empowering.Based in Port St. Lucie, Kerstin shares how to reduce waste when grocery shopping and cooking for one person, and she offers tips for making every solo meal feel extra-special. Because you’re worth it.And exclusively for Zest listeners, Kerstin is offering a behind-the-kitchen-door experience. On Jan. 3, 2026, at 11 a.m. EST, join the free, live online event New Year, Fresh Flavors: How to Cook for Yourself with Confidence and Joy. So whether you often eat alone, or you could use some much-needed “me” time, grab a fork just for you, and let’s dig in.Kerstin shared her no-recipe recipe for Bangkok in a Pan; it’s a Thai-inspired stir-fry dish. Find it on our website, the-zest-podcast-dot-com.That’s also where you’ll find the link to register for Kerstin’s behind-the-kitchen-door experience that she’s offering exclusively for Zest listeners. On Jan. 3, 2026, at 11 a.m. EST, join the free, live online event New Year, Fresh Flavors: How to Cook for Yourself with Confidence and Joy. So again, visit the-zest-podcast-dot-com or check out the show notes of this episode.

For many folks living in the inner city, meal options are limited to what they find in nearby convenience stores and fast food joints.But imagine if every city block contained a community garden teeming with fresh vegetables. That’s the vision of Asha Walker.She’s the founder of Health in the Hood. It’s a Miami-based nonprofit that’s tackling food insecurity with urban gardens, food distribution and wellness programs.As I learned in our conversation, Asha’s commitment to improving her community has deep roots.

It’s one of the highest-ranked food shows on Apple Podcasts. Nope, we’re not talking about The Zest—although we hope we’re first place in your heart. The podcast in question is Walk-In Talk, founded and hosted by Carl Fiadini of Lithia. Coming from a foodie family and having spent decades in the food industry, Carl pivoted during the Covid-19 pandemic. Now, instead of selling food, he sells stories about food, overseeing Walk-In Talk Media with his business partners. In addition to the podcast, the enterprise includes food photography, documentaries, a magazine and more.Carl chatted with Dalia at the WUSF studio. In this conversation, they discuss what really happens in an eatery’s walk-in cooler, the moment when he realized he’d had enough of working in restaurants and what to know before starting that podcast you’ve been dreaming up.Thanks to Karla Stockton for suggesting this episode. If you have an idea for a Zest guest, email us: [email protected]

Call it the best of both worlds. Cheeky’s is a seafood restaurant and raw bar that opened earlier this year in St. Petersburg. It has the convenience of the city’s walkable Grand Central District, with the breezy vibe of a beachfront eatery.The restaurateur behind Cheeky’s—a.k.a. Cheeky himself—is Nate Siegel. He also cofounded the popular Willa’s restaurant and adjoining Willa’s Provisions coffee shop in Tampa.We recently slid into a booth at Cheeky’s to chat with Nate. In this conversation, the Tampa native shares how Cheeky’s got its name, how his time working in the Northeast influences his Florida restaurants and why, despite all the stress, he still loves working in restaurants.

Many of us would like to eat more farm-fresh foods, but we don't have the time, space or expertise to produce it ourselves. That’s where FarmPixie comes in.FarmPixie is a free online marketplace that steers you to fresh, local products like meat, eggs, bread, honey, bath items and more. Founder Kim Kenney owns a small family farm in Dade City. She visited our studio at WUSF Public Media on the USF Tampa campus. In this conversation, Kim shares what led her to start FarmPixie and how supporting local farmers benefits us all.

Home cooking without the hassle.If you’re longing for a taste of home but you find yourself ordering takeout again and again, then this conversation is for you. Get ready to meet Ciji Castro, founder and executive chef of Domestic Gourmet. It’s a food and lifestyle brand inspired by the Palm Harbor resident’s Cuban and Puerto Rican roots. Domestic Gourmet’s oils, spices and recipes are designed to make traditional family flavors fast and easy to enjoy. The products are a hit with Ciji’s scores of social media followers, as well readers of Forbes and Southern Living—just two of the many media outlets that have featured Domestic Gourmet.Whether you’re juggling a hectic schedule or just craving a convenient taste of home, Ciji’s products are designed to bring joy and tradition to your table without hours in the kitchen.Ciji visited our studio at WUSF Public Media. In this conversation, she shares lessons you can use both in the kitchen and in the world of business.

Today we’re catching up with the co-hosts of America’s Test Kitchen. It’s the PBS cooking show that teaches us which cooking equipment and recipes are worth our time and money.Two years ago, ATK co-hosts Bridget Lancaster and Julia Collin Davison came to Tampa Bay for something they’d never really done before: a live on-stage event full of cooking tips, stories from the show and audience participation. The evening was so much fun that the ladies have hit the road again, with live events in more than a dozen cities across the country. So you could say that Florida was the test kitchen for America’s Test Kitchen.On Nov. 5, 2025, you can join them at the Palladium Theater at St. Petersburg College for Inside the Kitchen: Live with Julia & Bridget, presented by WEDU PBS. This show features new material—we’re calling it material because did we mention how funny Julia and Bridget are? So if you attended their Palladium event two years ago, you’ll want to come see what they have up their sleeves this time.Your ticket includes a cookbook and some other perks, and there will be an audience Q&A. Plus, Dalia is hosting the event and would love to meet you.Ahead of the live event, Dalia chatted with Julia and Bridget. In this conversation, they offer their thoughts on the state of public media, share the kitchen tools worth upgrading and reveal the guilty-pleasure foods they love to buy from gas stations. 

Vivian Aronson isn’t a regular mom. She’s a cool mom.As in, millions-of-social-media-followers cool. She’s also appeared on Good Morning America, The Drew Barrymore Show and in People magazine.Known on TikTok, YouTube, Instagram and Facebook as “Cooking Bomb,” the Orlando resident gained fame sharing recipes that she learned growing up in Chengdu, China. In 2021 Vivian released The Asian Market Cookbook. And now she’s out with a new book, Traditional Chinese Wellness Recipes.Vivan chatted with Dalia about Chinese wellness practices that can improve your life today. In this conversation, Vivian also shares how the COVID-19 pandemic led to her online stardom and offers tips for aspiring food influencers.Related episodes:Francis Lam on “The Splendid Table,” His Dream Guest and the Florida Foods He’s Eager to TryYee Farms Brings Chinese Vegetables and a “Sense of Pride” to Boynton BeachIn “My (Half) Latinx Kitchen,” Kiera Wright-Ruiz Explores Identity Through FoodTalking Seoul Food with Miami’s 2 Korean Girls

Emmanuel Dunbar grew up hating coffee. Now, coffee is his life.Emmanuel owns Royal Diaspora Coffee Company, a cafe and community gathering place in Tampa. While Royal Diaspora is a proudly Black-owned business, Emmanuel’s customers are as diverse as the way they take their cup o’ joe.The Zest team visited Emmanuel at Royal Diaspora. In this conversation, he breaks down his love-hate relationship with coffee. (It was never about the taste!) He also shares his big plans for the space, which go far beyond java beans.Related episodes:“Call Anthony” Gilbert Reviews Food at Gas Stations and Other Overlooked EateriesCoffee Uniting People Brews Job Skills for People with DisabilitiesKahwa Coffee Owners Raphael & Sarah Perrier on Building Their Business, Beverage Trends and What They Really Think of Starbucks

She pours wine, and she pours into people. Denise Marsh is a sommelier and certified wine specialist at Society Wine Bar in Tampa’s Ybor City historic district. And vino isn’t the only thing that brings her joy. She’s also passionate about empowering people—women in particular. Denise does this through speaking engagements, international retreats and her book, Do It For Your SELFIE!: A Guide to Loving Yourself, Redesigning Your Life, and Getting Aligned from Within and its companion journal. She also hosts the podcasts Getting R.A.W. with Denise and the aptly named Spiritual Growth and Wine: Exploring Self-Discovery, Transformation and Wine Conversations.In this conversation, the Apollo Beach resident shares how she went from battling anxiety and depression to becoming resiliant—even after getting rear-ended on her way to our interview. She explains how wine is a metaphor for our spiritual growth and shares practices to help us feel more grounded before we even get out of bed.If you’re craving more meaning and some great wine recommendations, this conversation is for you. So pour yourself a glass of something you love, get comfy and let’s dive in.Related episodes:“Epicurious One” Stephanie Love Is Disrupting the Wine Industry, One Chicken Wing at a TimeConscious Cuisine: Husband-and-Wife Master Sommeliers Andrew McNamara and Emily Pickral on How Climate Change Affects WinSummer Reading and Wine Pairings from Book + Bottle’s Terra Dunham

Are you ready for some... spaghetti?

Supermarkets and big box stores are great. But nothing beats the feeling of shopping in a bodega. These small, often family-owned convenience stores are a fixture in New York City’s Latinx neighborhoods. In them, you’ll find everything from milk and lottery tickets to hot foods like empanadas and chicken with yellow rice.New Jerseyan Ivette Rivera wanted to bring the spirit of bodegas to her adopted home state of Florida. So she founded Loiza Foods, a company whose signature product is a line of seasonings called Bodega Flava.The Tampa resident visited our studio on the University of South Florida campus. In this conversation, Ivette shares how she went from sleeping in her vehicle to creating a food brand that celebrates what she loves about being Puerto Rican. Here is Ivette’s story from car to cocina.Related episodes:How to Have a Puerto Rican-Style Holiday Feast in Florida“Latino Orlando” Author Dr. Simone Delerme on the Rise of Florida’s Hispanic Restaurants & MarketsFood Memories of Latin America

What does it take to grow confident, successful kids?To grow successfully, kids need a good foundation, nourishment and a lot of care—kind of like a garden. So when Tampa community activists Jeanette Bradley and Diana Kyle wanted to positively impact local schools, they decided to get their hands dirty.In 2018, the two founded SEEDFOLKids After School Garden Experience. The free program is the signature initiative of Bradley’s nonprofit organization What We Could Be Exchange.SEEDFOLKids combines hands-on gardening with real-world learning in agriscience, sustainability, entrepreneurship and teamwork. Throughout the school year, third and fourth grade participants grow edible plants in raised beds, participate in food system-related field trips and guest-led workshops, and host school events like SEEDFOLKids Market Day, when they sell the fruits—and veggies and herbs—of their labor. Along the way, they develop confidence, leadership skills and a deeper connection to the food they eat and the environment around them. Several Tampa schools have hosted SEEDFOLKids programs. The very first was Edison Elementary Community School, where the program is still going strong. Shortly before the end of the 2024-25 school year, the Zest team visited Edison to chat with the students and adults who are the heartbeat of the program.To see a video tour of the SEEDFOLKids garden beds at Edison, visit the Zest’s page on Facebook or Instagram.Related episodes:Pediatrician Dr. David Berger on School Lunches & Ultra-Processed FoodsPlant-Powered Education: Solid Rock Community School in Tarpon Springs Offers 100% Vegan Cafeteria Menu10 Tips for Cooking with Kids

No gators on this menu.The writer Carl Hiaasen is best known for his satirical crime novels set in Florida. His 1993 novel Strip Tease was adapted into a movie starring Demi Moore. And the Apple TV+ series Bad Monkey is based on his 2024 book of the same name.Carl has written dozens of books for both adults and young readers. His latest, Fever Beach, involves “dark money and even darker motives,” as the description on his website reads.Carl’s No. 1 motive during the workday is to write—even if that means eating the same lunch on repeat to help put himself in the zone.The South Florida native caught up with Dalia from his home in Vero Beach. In this conversation, he discusses the role food plays in his books and in his writing practice. Related episodes:Author & Restaurateur Randy Wayne White on Rum, Hot Sauce & His Latest Doc Ford NovelAuthor Craig Pittman on Quirky—and Hilarious—Florida Food StoriesMarjorie Kinnan Rawlings’ “Cross Creek Cookery” Turns 80: Reflections from Food Writer Jeff Houck

Where there's smoke, there's the Station Chef.Firefighters are heroes. And how do we honor our heroes? Often, it’s by baking for them.There’s just one problem: All those well-intentioned cookies and cupcakes we drop off at fire stations are adding up to less healthy firefighters—putting all of our lives at risk.That’s why Martin Lemay is on a mission to help our heroes stay healthy while enjoying great food. Martin is a firefighter at North Port Fire Rescue, where he also cooks for the crew when he’s on duty. He shares his mouthwatering recipes on TikTok, YouTube and Instagram, where he’s known as The Station Chef.We caught up with Martin on his day off, at home in Riverview. In this conversation, he explains why he finds joy and relaxation cooking at home and on the job. He also shares money- and calorie-saving advice he learned at the fire station that we can all use, offers fire safety tips every home cook needs and suggests healthier alternatives for showing our appreciation to first responders.Related episodes:Firehouse Chef Manny FD on Cooking for his “Second Family” and the Right Way to Extinguish a Kitchen FireTo Keep Your New Year’s Resolution, Start with the “Lowest-Hanging Fruit,” Says Wellness Coach & Cookbook Author Jo BakalHow to Prepare Restaurant-Quality Meals at Home: Advice from Chef Dennis Littley

Plant-based picadillo? Say less!When Ellen Kanner went vegan in the 1980s, she couldn’t imagine buying oatmilk or plant-based cheese in a grocery store.Today, she says being vegan is easier than ever, thanks to restaurants and mainstream supermarkets accommodating the plant-based lifestyle. And the food writer is herself helping folks lean into eating vegan with her cookbook Miami Vegan: Plant-Based Recipes from the Tropics to Your Table. The book veganizes South Florida favorites like picadillo, ceviche and key lime pie. Ellen chatted with Dalia about her must-have pantry staples, navigating social situations as a vegan and the recipe she cooks to win over meat-eaters.Related episodes:To Keep Your New Year’s Resolution, Start with the “Lowest-Hanging Fruit,” Says Wellness Coach & Cookbook Author Jo BakalPure Vegan Cakes CEO Sira Garib on Baking Tabitha Brown’s Birthday Cake and Showing Up for HerselfHow “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based InfluencerFormer “Real Housewife” Ana Quincoces on Her New Cookbook, “Modern Cuban”

For many of us, food is one of life's great pleasures. But what happens when that joy gets taken away, and can we get it back?When Mallary Tenore Tarpley lost her mother at eleven years old, she wanted to stop time. If growing up meant living without her mom, then she wanted to stay little forever. What started as small acts of food restriction soon turned into a full-blown eating disorder.Mallary shares her story in a powerful new memoir titled Slip: Life in the Middle of Eating Disorder Recovery. The book blends Mallary's own compelling story with her research about eating disorders. Mallary teaches journalism at the University of Texas at Austin. Before that, she spent 10 years living in Florida, including working at the Tampa Bay Times, where she and Dalia were both cub reporters. Dalia recently caught up with Mallary to discuss the book.Mallary will return to the Sunshine State on her book SLIP tour. Catch her on Tuesday, Aug. 19, 2025, at Tombolo Books in St. Petersburg, in conversation with the city’s poet laureate, Gloria Muñoz.Related episodes:Dietitian Deanna Wolfe on Wellness Trends, Disordered Eating and Finding Food FreedomFor Pastry Chef Shayla “Chez Shay” Daniels, Life Is BittersweetWUSF’s Lisa Peakes on Her Love of Radio, Fitness & Why She’s Kept a Food Diary for 20 Years

It’s our steamiest episode yet. But get your mind out of the gutter. We’re talking about cooking with steam.Earlier this year, The Zest teamed up with Adalay Interiors to host a cooking demonstration. Adalay is a kitchen and bath showroom in Tampa where you can see and even test out your dream appliances, countertops, flooring and wall coverings. Note: Adalay is a sponsor of The Zest. One of the brands Adalay carries is Miele, whose kitchen appliances, laundry machines and vacuum cleaners are prized for their modern technology and elegant designs.We’d heard so many good things about Miele’s steam ovens that we wanted to experience one for ourselves. Join Dalia in the kitchen with Adalay owner Tom Knotts and Vicki Robb of Miele Appliances.Related episodes:10 Tips for Cooking with KidsHow to Prepare Restaurant-Quality Meals at Home: Advice from Chef Dennis LittleyYes, You Can: Pickling and Canning 101 with John Barbie of Tip Top Canning Co.

Florida’s official hurricane season is June 1 to Nov. 30. But things really ramp up during peak season, which is between mid-August and late-October, according to the Florida State University’s Florida Climate Center.So if your hurricane kit isn’t quite ready for a major storm, fear not. There’s still time to stock up on supplies. And when it comes to food, this week’s guest can help you think outside of the soup can.This week we're revisiting our 2022 conversation with Janet Keeler. She teaches journalism at Eckerd College and writes about cookbooks on her Instagram account, The Measured Cup.You can view Janet's list of 20 tips for a better hurricane food kit here.

Today, we’ll get alfresco dining tips from Lauren Gay, better known online as Outdoorsy Diva. On her popular blog and social media channels, the Florida-based travel influencer shares her adventures, from hiking and horseback riding to kayaking and swimming with manatees.Since we first spoke with Lauren in 2021, she has contributed to the Lonely Planet book Women Travel Solo, which even got a nod of approval from Oprah.Here are Lauren’s tips for eating in the great outdoors: Camping: “For me, the go-to is those foil packet meals that you can prep beforehand and just keep in your cooler on ice,” Lauren says. For dinner, prepare packets of shrimp, potatoes, veggies and seasonings. For breakfast, think frozen hash browns, sausage and cheese. “Then just throw that puppy on the grill when you’re ready to eat,” Lauren says. Beach or boating: “I think one of the easiest things, which is totally in right now, is charcuterie life,” Lauren says. She likes to prep a board full of strawberries, grapes, olives, cheeses, salami, crackers, nuts and other nibbles. “And I’m frugal, honey. You can get all that fancy stuff from Aldi,” she notes. Avoid messy items like chocolate, which melts in the Florida heat. Backpacking: Lauren likes belVita breakfast biscuits for a portable snack. For longer trips, she recommends investing in a Jetboil portable cooking system to prepare coffee, oatmeal, chili and other hot foods.

Beach season is also book season. So we're revisiting Dalia's conversation with Terra Dunham, owner of Book + Bottle in St. Petersburg. It's a combination bookstore and wine bar.Whether you're relaxing on the beach with a juicy celebrity memoir or getting lost in an audiobook as you chill by the pool, you'll get some great recommendations for book and wine pairings. This conversation was recorded in 2022.

She’s a familiar voice to thousands of us across West Central Florida. As the midday host for Tampa Bay’s NPR station, WUSF, Lisa Peakes keeps us company as we work, eat lunch, run errands, sit in the school carline or whatever else we happen to be doing in the afternoon. Lisa reads the news, shares the weather report and tells us about local events, all in that friendly, soothing voice that’s become a constant companion. As her WUSF Public Media colleagues, we can tell you that Lisa is even more fascinating than the information she broadcasts. So in this bonus episode, we wanted to give you a chance to get to know the woman behind the microphone.  In this vulnerable conversation, Lisa reveals why radio became so important to her as a child. She also explains how she developed a passion for competitive fitness. The St. Petersburg resident also reveals what she eats on a typical day, and recommends some of her favorite local restaurants for take-out.Thanks to The Zest’s brand manager, Alexandria Ebron, for suggesting this episode. If you have a suggestion for a Zest guest, please send it to: [email protected] episodes:Dietitian Deanna Wolfe on Wellness Trends, Disordered Eating and Finding Food FreedomGiuliano Hazan Honors Mother Marcella Hazan’s Legacy Through Italian Cooking Classes in Sarasota and ItalySunshine State Vanilla’s Stephanie Webb Spills the Beans on Florida Vanilla SymposiumCookbook Author & Cancer Survivor Rujel Buggs: “Don’t Wait” to Start Eating RightPro Basketball Player (and Dalia’s Bonus Daughter!) Ariel Colón Reveals Her Slam-Dunk DietHow “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based InfluencerHow Gatorade Went from Gainesville to Global Brand

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