What happens when the culinary ambassador for the State of Florida, one of the Gulf Coast's premier shrimp suppliers, and the Florida Department of Agriculture team up for the biggest food event of the NFL season? In this episode of the Indulge Podcast, co-hosts Marlon Gordon and Melissa Santel sit down with Chef Justin Timineri, Yolanda Ramirez, and Vet Betty to explore how Fresh from Florida seafood made its way to the Taste of the NFL, and why understanding seasonality changes everything about how you eat.

Meet the Faces Behind Fresh from Florida

Yolanda Ramirez serves as Bureau Chief for Seafood and Agriculture Marketing at the Florida Department of Agriculture. Her role supports Fresh from Florida, the official brand of Florida agriculture, helping promote everything grown and harvested in the state across retail, trade shows, and strategic partnerships. She's the connecting force between growers, fishermen, and the consumers who want to eat local.

Chef Justin Timineri holds one of the most unique titles in the culinary world: Culinary Ambassador for the State of Florida. Working full-time for the Florida Department of Agriculture, he handles marketing, research and development across all of Florida's agricultural commodities. His days range from developing recipes with local ingredients to representing Florida produce and seafood at major national events, no two days look the same.

Vet Betty is the SVP of Sales and Marketing for Cox's Seafood, a Gulf domestic supplier based in Tampa specializing in Key West pink, Gulf white, and Gulf brown shrimp. Cox's has built its reputation on premium Florida shrimp that chefs across the country have come to rely on.

"Fresh from Florida is the brand of Florida agriculture, everything grown here in Florida. Our role in the division of marketing is really to promote Florida agriculture on different levels, whether it's in a retail market, at a trade show, or with partnerships like the one we have with Cox's Seafood."

The Taste of the NFL: Where Seafood Meets the Super Bowl

The collaboration that brought everyone together was an appearance at the Taste of the NFL, held the day before the Super Bowl in New Orleans. Through the partnership between Fresh from Florida, Cox's Seafood, and GENYOUth, the youth nutrition initiative, the team saw an opportunity to showcase Florida's premium shrimp on the biggest food stage in American sports.

The event wasn't just about feeding football fans. It supported GENYOUth's mission to ensure children have access to food, making the collaboration both a marketing showcase and a philanthropic effort. Chef Justin developed a special recipe featuring Cox's Florida pink shrimp, designed to stand out among dishes from chefs representing cities across the country, including the local New Orleans culinary talent.

"How this event came about is just constantly bringing these beautiful minds and ideas together, and they just run with it. It's just fun the different ways you can collaborate with different partners and bring stuff to life from just a simple concept of like, 'Hey, let's do this,' and six months later, here we are."

Why Seasonality Is the Secret to Better Cooking

One of the most practical takeaways from this conversation is the importance of eating seasonally. Yolanda and Chef Justin both emphasized that consumers who understand what's in season not only get better-tasting food but also directly support Florida's farmers and fishermen during peak harvest times.

The Fresh from Florida website (freshfromflorida.com) features detailed seasonal availability charts for every species of seafood and every fruit and vegetable grown in the state. Chef Justin's approach is to create simple, easy, and delicious recipes that anyone can recreate at home using ingredients that are readily available and at their peak. Whether it's Gulf shrimp in winter or citrus in spring, timing changes everything about flavor and quality.

The Story of Cox's Pink Shrimp

When asked about the star ingredient, Vet Betty didn't hesitate: Key West pink shrimp are the identity of Cox's Seafood. These shrimp have a lobster-like flavor with a subtle sweetness that sets them apart from Gulf white and brown varieties. The color is distinctively different, and they've become a favorite among professional chefs across the state and beyond.

Cox's Seafood's partnership with Fresh from Florida gives them access to the Fresh from Florida logo on their packaging, an instantly recognizable mark for consumers who want to know their seafood is locally sourced. The $50-per-year membership for growers and producers opens the door to association with the state's broader agricultural marketing initiatives, creating a win for producers and consumers alike.

From Farm and Sea to Fork: How Collaboration Drives Florida's Food Scene

The bigger picture painted in this episode is one of collaboration across sectors. The Florida Department of Agriculture doesn't just promote food. It actively creates connections between farmers, fishermen, chefs, retailers, and national events. Chef Justin's role as Culinary Ambassador means taking Florida shrimp around the country and even internationally, serving as a living proof point for the quality of the state's agricultural products.

For anyone looking to learn more, the Fresh from Florida website offers recipes, cooking videos, seasonal charts, and information about supporting local agriculture. It's a one-stop resource for anyone who wants to eat better by eating local, and for chefs looking to source ingredients at peak quality.

Key Takeaways