Kathy Saunders, Bay Magazine Editor

Kathy Saunders

Bay Magazine Editor

As a high school student in Honolulu, I had to get permission to work at my school newspaper as a sophomore - a privilege usually limited to upperclassmen. I was editor by my senior year and moved to Florida to study mass communications at the University of South Florida, mostly because of all the great newspapers in the state. Before I started my first course in journalism, I was already working as a full-time staff writer at The Tampa Tribune. After covering everything from rezoning to frozen strawberries in Plant City, I headed back to Hawaii to write about politics for the Honolulu Star-Bulletin. One Christmas Eve, on a trip back to Florida, the St. Petersburg Times offered me a job. In the past 30 years, I have married, had two children and raised seven puppies for Southeastern Guide Dogs. All the while, I continued to write as a correspondent and have produced the Taster’s Choice column for the Times for the past 15 years. I’m looking forward to continuing that column in my new role as editor of Bay Magazine and sharing all of my loves - food, family, friends and fur babies.

11 kitchen gadgets experts say you need right now

Illustration by Lisa Merklin. Times (2019)
From Avocado Huggers to pasta makers, your cooking is about to get better.

Sara Moulton, one of the Food Network’s original stars, talks about cooking with Julia Child and more

Chef Sara Moulton offers a cooking demonstration at the Lake Austin Resort Spa. Photograph by Kathy Saunders
We caught up with her at a recent cooking demonstration.

Tea, please: A look inside Emelia’s Apothecary of Dunedin

DOUGLAS R. CLIFFORD   |   Times 
Elisha Smith collects a jar of organic herbs at Emelia’s Apothecary of Dunedin. The herbs are used to create teas, tinctures, topical remedies and more.
The shop nestled on Main Street facing the Pinellas Trail is a haven for teas, oils and natural remedies.

Roberto Hernandez Jr. was heading for baseball dreams. Then the kitchen called.

MONICA HERNDON   |   Times
Chef Roberto Hernandez Jr. stores red beans in plastic containers on April 15, 2019 at WEPA in St. Petersburg, Florida.
The son of former Rays player Roberto Hernandez now holds down the kitchen at WEPA Cocina de Puerto Rico in St. Petersburg.

What makes a good caviar? We went to Bern's to find out.

SCOTT KEELER   |   Times
Ernest Hooper, Assistant Sports Editor and Columnist, Tampa Bay Times, spreads Chattanooga Prestige Caviar on buttered toast at Bern's Steakhouse, Tampa, April 24, 2019.
In the past 20 years, Bern's caviar menu has doubled. And Matthrew Villeneuve knows everything about them all.