Dalia Colon
Host, The Zest Podcast"I host a food podcast" is a great icebreaker at parties.
People assume I get paid to eat. True, I do get to sample the occasional slice of pizza or bourbon cocktail — hey, somebody's gotta do it! But serving as host and executive producer of WUSF's food podcast, The Zest, is less about stuffing my face and more about digging into the stories behind Florida's unique foodways: the origins of Cuban sandwich, how a self-described "non-religious Jew" became the kosher king of Miami, and the role of food in the life and work of Florida author Zora Neale Hurston.
I've always enjoyed feasting on a good story, from weekly library visits with my mother, an elementary school teacher, to dissecting Motown song lyrics with my father, a professional musician.
My first "big girl" job was as assistant editor for Cleveland Magazine in my hometown. But after college, grad school and one too many Ohio winters, I moved to the Sunshine State and became a staff writer for the St. Petersburg Times (now called the Tampa Bay Times). I eventually made the leap from print journalism to broadcast when I signed on with WUSF, becoming a health reporter and later covering features.
In addition to working on The Zest Podcast, I'm associate producer and co-host of WEDU Arts Plus on Tampa Bay's PBS TV channel. I also do quite a bit of freelance writing, and I'm working on my first book — a vegetarian cookbook for the University Press of Florida.
"I'm writing a book" is a pretty good icebreaker at parties. But "I host a food podcast" tops them all.
I live in Riverview with my husband and kids.
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She shares food-related hacks for your summer road trip, plane ride or cruise. You'll learn how to avoid sticker shock at the airport, how to make your own ice pack in a hotel mini-fridge, and the kitchen item Carrie never leaves home without. -
He explains how punch originated in India, why it's the perfect beverage for summer get-togethers. He has tips for incorporating fresh Florida produce into your punch — with or without alcohol.
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The sustainability advocate offers advice for going green later in life and tips for turning your backyard into an edible oasis.
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Shaun Noonan discusses the growth of vegan food in mainstream culture and why vegetable-forward options have always had a place at the Southern dinner table.
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She embarked on Taste History Culinary Tours to showcase a different side of the county.
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Said one professor: “A lot of the foodways in the early republic reflected how Americans were thinking about themselves and how they wanted to shape their identity.”
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They also discuss how the pandemic has shaken up the industry.
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What we eat plays a big role in our physical health, but it can also be an essential part of our mental health.
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Timineri's job is to help consumers understand what’s growing in Florida and how to incorporate it into our diets.
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More than 400 people came to support a fundraiser, and that’s how the idea for one of Florida’s most successful barbecue chains was born.
