Robyn Bell, Can You Smell the Arts Simmering?
Along with musicians and performers worldwide, Robyn Bell had a terrible, no good, very bad day in mid-March as a harsh reality sank in: Her vocation, her passion, one of her biggest reasons for getting out of bed, had become a potentially deadly health hazard almost overnight.
As director of instrumental studies at the State College of Florida (SCF) and conductor of the Pops Orchestra of Sarasota and Bradenton, Bell’s day-to-day is normally defined by crowds of people making, studying, and enjoying sonic art. On the podium and in the classroom, her dynamic presence and disarming sense of humor draw folks in closer for memorable connections to music. Concerts under Bell’s baton are punctuated by laughter and applause in equal measure, and her energy sends ripples of enthusiasm through orchestras and audiences.
When all performance activity in Sarasota screeched to a halt, Bell’s energy had to go somewhere. While others tackled landscaping projects or the perfect sourdough loaf, Bell got an idea to start a podcast with fellow SCF faculty members. Dubbed the Suncoast Culture Club, the podcast shines a spotlight on the vibrant arts scene that ensouls Sarasota. Facing down a pandemic, local artists and arts organizations have never felt more uncertain about their future, yet they’ve never been more essential to community well-being.
“Right now, the podcast tells our pandemic story, how all of our people and organizations are dealing with this,” Bell says. In her interviews with arts leaders from the Sarasota Opera, Van Wezel Performing Arts Hall, Sarasota Orchestra, Ringling College, and other local organizations, the Suncoast Culture Club shows how an arts community shores up and courageously soldiers on.
Interestingly, Suncoast Culture Club conversation often turns to food. Guests share their favorite restaurants and hangouts around town, revealing the symbiosis between local arts and local eats.
“One guest pointed out to me that you really can’t have a cultural event without having a culinary event. Our society has intertwined the two,” Bell says.
She continues, “Now, with COVID, we’ve shifted to making a nice dinner and enjoying an experience on the computer or TV. We up our game in my home; it’s not a frozen pizza and a bag of salad. So I’ve seen a shift in location, but I think the mind-set of how culinary and culture go together is still there.”
While Bell holds three music degrees and plays the trumpet, her culinary skills are a more recently developed talent. She and her wife of four years wanted to commit to dining at home more, but cooking for two can be pretty tricky for a novice home chef. Bell got hooked on cooking through a HelloFresh meal delivery subscription, and after about two years she noticed something new about herself: She liked grocery shopping.
“I started putting pieces of the puzzle together, and slowly I realized I could make a complete meal from scratch,” Bell says. The HelloFresh training wheels came off, and Bell’s kitchen has become a haven for creative exploration in clean cuisine.
“A piece of meat just salt-and-pepper seasoned on the grill, a starch on the stovetop, and a vegetable roasting in the oven—that is the perfect meal for us,” Bell says. Mastering the art of seafood is next on her list. And what better place to play with les fruits de mer than the Florida Suncoast?
A donation to the Suncoast Culture Club podcast supports the State College of Florida’s arts education programs. To make a contribution, visit SuncoastCultureClub.com and click “Support” on the homepage.
