chef

On today's Stateside, we met with Phoebe Wall Howard to learn about the challenges of knowing when to encourage senior motorists to set the keys down. Then, Emily Pennington joined the show to discuss her recent WSJ article on the U.S National Parks and why Michigan's Isle Royale won the top spot in her ranking. And we visited the chef and owner of Adobo Boy in Grand Rapids.

Today, the reason Michigan no longer collects data about abortions happening in the state. We’ll learn about the implications for both pro-life and pro-choice advocates.

Today, the personal stories of the Michigan Central Station. Also, a conversation with the Michigan Chef taking home a James Beard award for Best Chef in our region this year. Plus, two Jewish professors in Ann Arbor reflect on the climate of protest at the University of Michigan this year.

Today, some residents of Detroit neighborhoods try to get answers about concrete smashing operations near their homes. Also, Michigan’s Legislature turns its attention to interventions for kids' dyslexia and other kinds of reading delays. Plus, what’s cooking at the Dixboro Project. We’ll meet the new executive chef and partner Garret Lipar, who dazzled Detroiters at the micro-sized restaurant Albena.

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

Why to steer clear of the website, TheMichiganTimes.com, one researcher's perspective on how pharmacists could mitigate plant and animal extinctions, and chef Eddie Vargas's birria recipe.

A closer look at school budgets across the state, a cookbook combining midwestern and Middle Eastern food sensibilities, the appearance of racist billboards across metro Detroit, and the lingering effects of Detroit's rape kit backlog.

Debunking a rural legend from Northern Michigan, taking pizza to new vegan heights, and an up and coming Detroit musician blends hip hop and soul music.

An update on James Crumbley's trial, a cookbook with Chinese-American recipes from a third-culture kitchen, and a trip to Beaver Island.

Chef Ameneh Marhaba, owner of pop-up kitchen and catering business Little Liberia, is now opening a brick-and-mortar storefront in Midtown, Detroit.