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Food From Here

Food From Here invites growers, producers & purveyors of the food we eat in our region of the Midwest to share their stories and their recipes as we discuss what makes food from here distinctly ours. Host Peggy Pirro talks with chefs, farmers, brewers, food truck owners, and home gardeners about our surprisingly vibrant local food community.

Support for Food From Here comes from SWIRCA & More and their Intergenerational Gardens, providing healthy, organically-grown food for our community.

Latest Episodes
  • 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.
  • In Part Two of this conversation with the owner of the popular Facebook page Fingers, Fork, Knife & Spoon, we talk about the state of fine dining in Evansville and elsewhere, remember some dearly departed local favorites, and meet Brian’s traveling companion, a cute little terrier named Riley.
  • Brian Buxton runs the popular Facebook page Fingers, Fork, Knife & Spoon, where more than 20,000 followers get regular updates on local and regional dining. This episode is Part One of our two-part conversation.
  • Britni & Troy Teeters raise pigs and goats and chickens and grow herbs and vegetables on their rural Vanderburgh County homestead. Moonlight Hollow Farm hosts a metal shop, a soap-making facility, an herb garden, and an AirBnB camper for guests. It’s a bit of renaissance farming on Evansville’s west side.
  • Jubilee Woolley Fly hosts foraging classes and an eclectic mix of events on her small farm in Northern Vanderburgh County. In this episode we talk about how she interacts with the energy of her farm, how agro-tourism fits into the picture, and how she creates her “yard pesto.”
  • Chef Bonnie gives us a quick course in fusion cuisine, including a history of one of its earliest examples, the Nikkei cuisine of Peru. We talk restaurant work, cooking for friends, and what happens when you don't like the traditional foods of your childhood.
  • Roaster and cafe owner Alex Gale joins us to talk about his New Harmony shop, his devotion to providing a quality experience to his customers and his community, and what it means to offer someone a really good cup of coffee.
  • In this episode host Peggy Pirro talks with two of the founders of Bedford Collab, a shared kitchen spacing coming soon to Evansville's south side. DeAndre Wilson and Merrick Korack share their vision for a collaborative space that will support local food-based businesses, and their ongoing work to bring that vision to life.
  • In this Season 2 opener, host Peggy Pirro welcomes orchardist Kristi Schulz to discuss her family’s 5,000-tree U-Pick orchard and the satisfaction of helping people discover the astonishing gift that a fresh peach right off the tree can be.
  • Chef and cooking instructor Aimee Blume writes about food for the Evansville Courier Press. In this episode she shares what excites her about the food scene in our city.