Mercedes Mejia
Producer/DirectorMercedes Mejia is a producer and director of Stateside, and has been with the show since it launched in 2012. She is also the host of The Dish podcast. Her reporting and producing centers on the intersection of arts, culture and community. Since 2009, Mercedes has contributed to the station in many roles, including as producer for All Things Considered with Jenn White, and producer of multi-media content. She earned her BA in Journalism and Mass Communication with a minor in Latin American Studies at the University of New Mexico, and she began in public radio as a reporter at KUNM in Albuquerque.
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We delve into the uncertainty that fueled the formulation of conspiracy theories during the COVID-19 pandemic, and the consequences of misinformation. -
Suzy Ognanovich, owner of New Palace Bakery, walks us through her Pączki Day preparations. Plus, we learn about the tradition and history of pączki. -
Mike Siefkes, director of sea lamprey control, and Lindsey Haskin, director of The Fish Thief, discuss the impact of the Great Lakes Fishery Commission. -
A conversation about how bird flu spreads and the animals could be impacted. -
![[Pictured left to right]: Ace, Redd, and Jackie Marasigan at the Adobo Boy counter.](https://npr.brightspotcdn.com/dims4/default/ccc9553/2147483647/strip/true/crop/7957x4433+0+436/resize/280x156!/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F1b%2Ff2%2Fe89a490144db89f1717bbce0045c%2Fportrait-02.jpg)
Join Stateside and The Dish at a Valentine's Day dinner featuring Filipino food and Karaoke at Adobe Boy on Feb. 14 and Feb. 15. -
We talk to the It's Just Politics team about Gary Peters' decision and the implications. -
Today, we talk to the curators David Choberka and Félix Zamora-Gómez about a new exhibition, La Raza Art and Media Collective, 1975 – Today, at the University of Michigan Museum of Art. -
Retiring Congressman Dan Kildee reflects on his years in Washington D.C. -
Chef Eddie Vargas talks beef, broth, and birria as he walks us through the family recipe that forms the base of his culinary philosophy. -
!["Since I came to this country, I've always wanted to do what I did back home," Chef Prej Iroegbu said. "I came here and I realized we didn't really have the food that I ate [in Nigeria]."](https://npr.brightspotcdn.com/dims4/default/4f1a081/2147483647/strip/true/crop/1024x571+0+56/resize/280x156!/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Faa%2Fc5%2Fd30477d84b4f996a1553c3c3c0b4%2Fforkinnigeria-prejiroegbu-creditroniacabansag-09.jpg)
Chef Prej Iroegbu, owner of Fork in Nigeria talks about his cooking style, sourcing specialty Nigerian ingredients, and his plans to open a restaurant in Detroit.
![[Pictured left to right]: Ace, Redd, and Jackie Marasigan at the Adobo Boy counter.](https://npr.brightspotcdn.com/dims4/default/0c22f1b/2147483647/strip/true/crop/7957x4433+0+436/resize/560x312!/format/webp/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F1b%2Ff2%2Fe89a490144db89f1717bbce0045c%2Fportrait-02.jpg)
!["Since I came to this country, I've always wanted to do what I did back home," Chef Prej Iroegbu said. "I came here and I realized we didn't really have the food that I ate [in Nigeria]."](https://npr.brightspotcdn.com/dims4/default/58c2506/2147483647/strip/true/crop/1024x571+0+56/resize/560x312!/format/webp/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Faa%2Fc5%2Fd30477d84b4f996a1553c3c3c0b4%2Fforkinnigeria-prejiroegbu-creditroniacabansag-09.jpg)