Adán Tomas Quan
Stateside Production AssistantAdán Quan is a production assistant for Stateside.
Born and raised in the Lansing area, he occasionally wrote for East Lansing Info, a hyper-local, non-profit news organization from 2020-2023 and served on their board of directors. Adán is currently studying journalism at Northwestern University’s Medill School in Evanston, Illinois. He is a member of the Asian American Journalists Association and participated in their flagship program for high school students, JCamp. In his freetime, you can find him spending time outdoors, exploring new places, and playing flute. You can find a portfolio of his work at adantquan.weebly.com.
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Tracie McMillan, a Detroit-based author and journalist joins Stateside to talk about her family's experiences with the American healthcare system, and how her mother was harmed by it. -
A distillery and Michigan State researcher collaborate to create a new variety of rye for whiskey-making, using rye from an unlikely place: an 1870s shipwreck. -
Heather Bell joins Stateside to talk about her new cookbook, “Mama Bell's Big Family Cooking.” We discuss what’s different about cooking for a big family all at once, while keeping it simple yet tasty. -
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Artist Philippa Pham Hughes joined Stateside to talk about her exhibit, the Common Sense Diner, which aims to build understanding through conversation over a meal surrounded by art. -
Young voters aren’t always politicians' first priority. But in a presidential race this tight—maybe they should be. We asked people in Gen Z what it means for them to have a seat at the political table. And we looked at how young people are using their voices, and their votes, to create political change. -
Brittany Luce, the host of NPR's It's Been a Minute, joins us to discuss what Kamala Harris' candidacy means for black women and the country as a whole. Also, we discuss cultural shifts over the past elections. -
Sushi chef Hajime Sato, owner of Sozai in Clawson, won a James Beard Award on Monday. He is also one of just a few chefs in the country serving sustainable sushi.
