Interview with Robin Sussingham from The Zest Podcast – St. Petersburg Foodies Podcast Episode 99

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Interview with Robin Sussingham from The Zest Podcast – St. Petersburg Foodies Podcast Episode 99

Kevin Godbee · Jul 21, 2020 · 1 min read

Interview with Robin Sussingham from The Zest Podcast & WUSF Public Media

Welcome to the St. Petersburg Foodies Podcast Episode 99! On today's episode, we have an interview with Robin Sussingham from The Zest Podcast and WUSF Public Media. We talk about their extremely intriguing and award-winning series on Honey Bees. Making honey is the least of what they do, and they are extremely important to the food chain. After the interview, we stroll over to our favorite salad eatery, Greenstock, where Lori and Kevin get a fresh, tasty, healthy lunch.

Listen right here with our player above, or use your favorite podcast listening app below.
Robin Sussingham (Photo: Daylina Miller / WUSF Public Media)

Robin Sussingham (Photo: Daylina Miller / WUSF Public Media)

The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.

This episode of the St. Petersburg Foodies Podcast is brought to you by The Zest Podcast, Noble Crust, Buya Ramen, and Engine No. 9. Please keep them in mind the next time you are hungry for some fantastic food.

Our announcer is Candice Aviles from Food for Thought  and Channel 10 News. Our theme music is provided by The Chris Walker Band.

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Robin Sussingham Interview

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Written by

Kevin Godbee

World Food Championships Certified Food Judge #1541

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

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