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:

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:

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.