South Beach Sessions - Andrew Zimmern
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Welcome to South Beach Sessions. I'm looking forward to this one, and they paired this man with me for a reason, because he'll crack open and he'll give you the vulnerability and the shame, and you know that the grief eater loves those things. Andrew Zimmern is an award-winning host and television host and chef. I don't know what it means to win the James Beard Award. You've done it multiple times, but it means you around food, one of the best America has to offer. Thank you for being with us, but the reason that I wanted to talk to you, is for all the interesting parts in your journey, it begins somewhere with radio, with a love of radio, with understanding where it is that radio connects with people, and you've been allowed to reveal your personality to people in a way that has been, I imagine, life-affirming. But thank you for being on with us.
No, no, no. I love it. I mean, you know, this is these are the conversations that I love and I love what you do. So, yeah, let's dive in.
You're in the middle of the you know, this food and wine festival is one of the best things Miami does. Miami doesn't do things consistently well and you've seen it grow. So this is a hugely busy time for you. Your relationship with food, your relationship with this city, your relationship with this festival is what?
Well, 24 years ago, Lee Schrager had the idea, along with Southern Glazer Wine and Spirits, to, you know, throw a little party on the beach, have some chefs come down and cook some food, raise some money for Florida International University's Chaplin School of Hospitality. And it's taken off from there. It's now, I mean— A hundred plus thousand people descending on, you know, essentially South Beach, although there are events all the way down to the jump off spot to the Keys and all the way up to West Palm and. It has become a massive really Wednesday to Monday scene, so much so that there are there are giant sized ticketed events that other people throw because they know so many people are in town like Art Basel, like so many or Basel, I guess, as we're supposed to call it.
Bacchanalia is what it is. It's everyone coming to South Florida and having sex with food and just pumping our region for a few days and then leaving. And then leaving. On airplanes filled with indigestion and gas.
Yes. And free samples of things.
Excellent.
It has become really something that's quite incredible and raised, you know, 40 million dollars for this hospitality school, which is a vital, vital, vital importance because of the intersection of, you know, societal tentpoles at which chefs and people in the hospitality industry sit from health and wellness to immigration to national security, hunger, waste, climate crisis.
I want to talk to you about the politics of food, and I want to talk to you about your story and all of these things, because this is not what you're doing here. Here, this is a party, right?
It is fun entertainment. I'm co-hosting the closing party, something that I've done for, I don't know, the last 15 of the 20 years that I've been down here. And, you know, obviously the regular demos and dinners and the other things that I've been doing every day on the hamster wheel of excess that I've been, you know, treading. Yes.
That's a great phrase. I feel like I've been on that all my life. The hamster wheel of excess.
Yes, because I can't say the word no. We were saying that before we came in here. Once I'm coming down to a place, folks look at me and they say, hey, you're here. Would you? Could you? And I'm like, absolutely.
Of course I can. What else am I going to do? Forgive me for interrupting you, but I would imagine that you just viewed from afar that you are, this is presumptuous of me, a generally happy person because you can't believe your good fortune that people keep grabbing you by the ear and say, will you please put your face and voice next to my food, my party, given where you've been in your life? given that you did not have a home for a year, for you to find yourself, it must feel like a version of heaven on earth, just the gratitude of it. I'm not even talking about the life.
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