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: info@thezestpodcast.com.Related 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