First, what stopping USAID funding does to agricultural research at schools like MSU. Then, how a fatal accident changes the emotional value of a camping spot. Later, a new film documenting the impact of the Great Lakes Fishery Commission.

We discuss a new bill that may require proof of citizenship before voting in Michigan. We also explore the Trump administration's actions regarding tariffs and the freeze on federal spending, examining their impact on the agricultural business and farms in Michigan. Additionally, we address concerns about the low funding available for fisheries and wildlife management. Finally, we examine President Trump's executive order that places restrictions on healthcare centers that provide gender-affirming care for minors.

What could be the potential impacts of a new minimum wage and paid sick leave bill? Then, how does one become a volunteer lighthouse keeper in Michigan? Plus, the journey towards a Black Utopia.

Today, we will discuss what Michigan State University has implemented for public safety following the shooting that occurred two years ago. We'll also explore how to create an elegant dinner for two this Valentine's Day. Then, we'll take a look at a restaurant in Ypsilanti called The Bomber, and gain some advice about feedback.

Southwest Detroit students skipped school as part of a national demonstration, Day Without Immigrants. Then, Windsor's mayor explains the city's changing relationship with Detroit in wake of Trump's tariff increase.

In today’s podcast, a look into what is happening with a big regional automaker after their CEO's resignation.

Steve St. Juliana, alongside families of other victims of the Oxford High School shooting, is calling on the Michigan attorney general to investigate events at the school that preceded the shooting.

While Michigan's herds are experiencing a difficult season, the quiet of the woods continues to draw hunters.

A new podcast from Stateside director Mercedes Mejia brings you behind the scenes with Michigan's most inspiring chefs and culinary talents.

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.