Peggy Pirro

Brian Buxton of Fingers Fork Knife & Spoon returns for our 30th episode to talk about local dining and his new role as owner/publisher of Evansville’s free entertainment monthly, News4U.

Tom Leggett is the market manager of the popular Franklin Street Bazaar – now in its second decade on Evansville’s west side. He also writes about food trucks for News4U and hosts the Evansville Food Trucks group on Facebook. His motto: always be learning.

Roxanne Dubai is a private chef and hospitality professional who owns the catering company Peace 4U. Her cooking is informed by her community activism and her desire to bring good food to all.

Roger & Mary Winstead own Beautiful Edibles farm in Newburgh, and are founding co-owners of Local Source, Evansville’s online food hub and farmers market. Learn how they’re changing the way we get our local food in this end-of-the-season episode.

Lisa Vaughan launched Feed Evansville to get food into the hands of families when schools shut down at the start of the COVID pandemic. Today, the organization continues to find innovative ways to address food insecurity in our community.

Nina Bambina’s childhood summers were spent with her extended family in Sicily, in a house with palatial doors that opened onto the beach, where the food was always fresh, the wine and olive oil were local, and the cannoli were simply the best.

At Sweet Schmitt’s Artisan Candies in Evansville, owner Mike Schmitt creates gourmet caramels, chocolate truffles, dessert marshmallows, and memories.

Scot Mangold is the head chef at Old National Events Plaza, in charge of a busy kitchen that caters performances, conferences and conventions, and hosts the monthly Dinner on the Bridge events in downtown Evansville.

Becky and Ginger Woods are the owners of Woods & Stems, an Evansville mushroom farm that grows gourmet mushrooms and produces extracts, lion's mane coffee, and mushroom jerky following low-waste, sustainable practices.

Rachel Rainey is a third generation fudge-maker who inherited her grandmother's fudge kettle and used it to start 3 Chicks Fudgery in her home kitchen. The business now has a storefront, a wholesale operation, and a food trailer for bringing her fudge and her mini-donut fryer to local events year round.