A Conversation with Chef & Food Writer Aimee Blume

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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.

Show Notes:

Vegan & gluten-Free Thanksgiving desserts

List of vegan pie crusts brands available at the supermarket

Better Than Bouillon gravy recipe (calls for chicken or beef flavor; just substitute vegetable base)

Wendell Berry, “The Work of Local Culture,” from the collection What are People For? (North Point Press, 1990)