chef

In this edition of Stateside, a conversation about the Lyoya family’s life, three years after Patrick’s death. Then, a cooking lesson from Chef Abra Berens. Finally, we discuss a study that found a 20% decline in butterfly populations.

Suzy Ognanovich, owner of New Palace Bakery, walks us through her Pączki Day preparations. Plus, we learn about the tradition and history of pączki.

Chef Abra Berens walks us through her recipes for cheese soufflé and a winter salad for a Valentine's dinner at home.

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.

In today’s mouth-watering episode, a look back at some of our favorite cookbooks from Michigan chefs.

Chef Eddie Vargas talks beef, broth, and birria as he walks us through the family recipe that forms the base of his culinary philosophy.

The owner of Ann Arbor's Q Bakehouse talks about the journey of trial and error that led her to fusion cuisine, her quest to recreate the flavors of her childhood, and her tips for incorporating East Asian flavors.

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

Chef Ken Miller shares his philosophy around preservation, fermentation and waste management in fine dining.

Michigan Public introduces a new podcast about Michigan's culinary talent, and the stories behind the food.