She was previously a familiar voice and award-winning reporter for many years on Tampa’s NPR station, WUSF, where she hosted WUSF’s current affairs program, Florida Matters; and she created the Florida food podcast, The Zest.”
“At Edible Tampa Bay, they tell the story of the region’s local, seasonal food culture: what to eat, where to find it, how to make it, and who is growing it. Edible Tampa Bay believes that knowing where our food comes from is powerful, and that being connected to the land and waters that produce Florida’s unique bounty gives us a strong sense of place. Food brings us together. Food creates community.”
“Robin has also edited a daily newspaper; published a magazine in North Wales; and written for publications like Newsday, The Times of London, The Tampa Bay Times, Epicurious and others. With Edible Tampa Bay, she is happy to have returned to her print journalism roots.”
Robin introduces us to Scachatta, a Cuban-Sicilian pizza (cut into squares) served at room temperature found in Tampa. Robin also takes us to Café Gala in the Dali Museum on the Downtown waterfront in St. Petersburg helmed since opening in 2011 by Executive Chef Chuck Bandel. Not your usual bland museum café !
Robin Sussingham takes a second pause from editing the next issue of Edible Tampa Bay to be with us.