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

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 CrustBuya 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.

The Zest Podcast

Greenstock

Robin Sussingham Interview

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DISCLAIMER: Kevin, Lori, Abby, Haley, & Lindsey do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner. We do not include any large national or regional chains in our ratings and reviews. We focus on independent locally owned eateries exclusively.

PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.
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