“Retro food” can mean different things to different people. For today’s kids, it’s the Jell-O Pudding Pops and vintage Pizza Huts of their parents’ childhood. For Bobby Hicks, retro means tuna noodle casserole, chicken Kiev and gelatin rainbow cake—the food of his parents’ and grandparents’ heyday.

But retro recipes are more than a list of ingredients. They’re a feeling. During the pandemic, Hicks shared this nostalgia with a growing number of social media followers who watched him make these sentimental dishes, providing a much-needed sense of comfort.

And now he’s captured that feeling in a new cookbook. It’s called Retro Recipes: Vintage Dishes with a Modern Twist. 

We caught up with Hicks, who grew up on a farm in Central Florida and now lives in South Florida. In this conversation, the content creator and self-taught private chef discusses how to modernize retro meals for the 21st century, staples of a vintage kitchen and which recipes should stay in the past.

Want to hear more from Bobby? Catch him in conversation with Dalia at Tombolo Books in St. Petersburg on June 30. Get event details here.

When our elders pass away, too often their recipes die with them. 

In recent years, this reality really began sinking in for actor and restaurateur Billy Dec. So Dec, the son of a white father and Filipina mother, decided to travel to the Philippines to find his last living maternal elders and learn his ancestral recipes. He brought along a film crew, and the result is the new PBS documentary Food Roots.

We met up with Dec at Sunda Tampa, the Southeast Asian restaurant he owns in Tampa’s Midtown district. In this conversation, he discusses what his journey taught him about himself, his struggle to fit in as a “Waisian” kid growing up in Chicago and the rising popularity of Filipino cuisine.

A hotel bar is much more than a place to grab a drink while you’re on vacation or traveling for work. It’s about connection, relaxation and rituals as old as mankind. A really good hotel bar will even attract the locals. 

That’s the case at The Tampa Edition, a five-star hotel located on downtown’s bustling Channelside Drive. Throughout the hotel’s bars and restaurants, service is as important as what’s in the glass. Ensuring that hospitality is the Tampa Edition’s director of bars, Nihat Çam.

We sat down with Çam at the hotel’s Punch Room speakeasy. Over virgin hibiscus cocktails, he shares how his Turkish upbringing and global travels led him to this role. Çam also shares the latest trends in alcoholic and nonalcoholic drinks and discusses the larger role that hotels play in society, as detailed in his book. It's called Bar Culture: Hospitality, Hotel Bars and Spirits.

It’s not about the coffee. Owning a coffee shop is about connecting with people. So says Roberto Torres, president of Blind Tiger Coffee Roasters. What started as a local coffee concept has grown into a company with eight locations across Tampa, including a presence in Tampa International Airport.

We met up with Torres at Blind Tiger’s Ybor City location. In this conversation, Torres shares his journey from being an accountant in his native Panama to owning one of Tampa Bay’s most revered local brands with his business partner, Luis Montanez. He also pushes back on the romanticized idea of owning a coffee shop and explains how entrepreneurship is like a classic video game.

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.