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The Zest Podcast

For Yaniv Cohen, his passion for teaching people about spices all started when his daughter was born nine years ago and he found himself wanting to give her a feeling for the tastes and aromas of his childhood in Israel.

We bring you a special Thanksgiving program featuring some of our favorite stories about food in the Sunshine State. There is a lot to be thankful for here in the land of citrus, seafood, and Spanish flavor with a splash of southern charm.

The Zest: 'Bugsgiving' Is A Feast Of Insects

Nov 21, 2019
Lobster with black ants and scorpions
Brooklyn Bugs

Chef Joseph Yoon’s idea of comfort food might not be to everyone’s liking. His Honeycrisp apple slices dolloped with Greek yogurt and drizzled with honey are a promising start. But the roasted grasshoppers and superworms strategically poking up from the tangy yogurt take the experience in another direction.

Becky Dineen, Robin Sussingham, Josh Harris
Leslie Laney / WUSF

Josh Harris got his start,  as so many beekeepers do, when a swarm of bees landed in his yard. He decided to keep the hive and learn how to tend to the bees, and then added another hive, and another.

Chuck Bandel, chef of the Dalí Museum's Café Gala, shows off cuisine inspired by his travels to Spain.
Dalia Colón / The Zest Podcast

The Salvador Dalí Museum in St. Petersburg contains more than 2,400 works by the artist. And the museum’s restaurant, Café Gala, pays homage to Dalí’s native Spain with menu items like serrano ham salad, Spanish omelet and sangria.

When Natalia Lima went vegan eight years ago, she assumed she was destined for a lifetime of dull desserts. But soon, the St. Petersburg baker learned to whip up her favorite confections—minus the animal products. She now sells them at her Curious Cat Bakery. Natalia is even veganizing recipes featured on The Great British Baking Show and posting the delicious results on Instagram.

Sean Sherman
Dana Thompson

Sean Sherman is a Minnesota-based chef on a mission to revitalize Native American cooking and culture. His cookbook,  The Sioux Chef’s Indigenous Kitchen, won the James Beard award for Best American cookbook in 2018.

pastries
Dalia Colón

In a special collaboration between WUSF News and The Zest podcast, we're taking a closer look at honey bees.


Many well-known local restaurants swear by the sausages they get from the Tambuzzo Sausage Company of Tampa. The butchery recently opened up its new location in West Tampa, alongside the company's cafe, "The Boozy Pig." Owner Andrew Tambuzzo says it's a new chapter in what's been a very old tradition for his family in Ybor City -- that is, making sausage.

LISTEN: To This Week's Episode

When Isabel Laessig's daughter left for college, she told her mom that the thing she'd miss most was their Sunday family dinner together.

pie
Dalia Colon / WUSF

This week on The Zest podcast we’re talking about some real Florida classics. We learn to make the Columbia Restaurant's signature 1905 Salad. Then, we fast-forward to 1961, when the Junior League of Tampa debuted its Gasparilla Cookbook, which included its prize-winning Florida Orange Grove Pie. And, we’ve got a conversation with celebrity chef Lazarus Lynch, who’s spreading the word about his Southern cuisine using a very modern kitchen staple: social media.

Genius Desserts
Amazon

Let's talk meats and sweets: August is nearly over, but there’s still time to plan one last end-of-summer blowout bash. This week on The Zest podcast, get grilling guidance from Ray Lampe, a.k.a. Dr. BBQ. And what’s for dessert? Our contributor Janet Keeler offers ideas from the cookbook Genius Desserts. 

Dr. BBQ has a restaurant of the same name in St. Petersburg.
Datz Restaurant Group

With Labor Day weekend just ahead, The Zest podcast got a last-minute barbeque lesson from Dr. BBQ himself, Barbecue Hall-of-Famer Ray Lampe, at his St. Petersburg restaurant.

KFC is set to serve meatless chicken for the first time — testing the new menu items on Tuesday at a single restaurant in the Atlanta area.

Helen Freund
Monica Herndon

This week on WUSF's food podcast, The Zest, we’re talking to some of Tampa Bay’s favorite food personalities.

Helen Freund
Monica Herndon / Tampa Bay Times

Helen Freund is the new food critic for the Tampa Bay Times, arriving from New Orleans where she was the restaurant writer and food critic for an alternative weekly newspaper. Freund also covered criminal justice and the courts for the Times Picayune newspaper before she began writing about food in a city where food and restaurant reporting is a highly competitive beat.

Robert Is Here sign
Scott Keeler

WUSF's food podcast, The Zest, celebrates cuisine and community in the Sunshine State. Here's what's on the menu for this week's episode...

While Chef Edna Lewis may have passed in 2006, her legendary recipes and love affair with all things Southern led us to explore her cookbook.
AMAZON

While Chef Edna Lewis may have passed in 2006, her legendary recipes and love affair with all things Southern led us to explore her cookbook.   She was farm-to-table fresh before that was even a thing. 

Orange You Glad It's Summer cocktail
Kelly Prieto

Bourbon is having a moment. Not only does the spirit pair well with summer barbecue, but a bottle of the good stuff makes a great gift idea.