Cooking

On this edition of Stateside, the story of a laid off federal worker in northern Michigan. Then, the story of the oldest cookbook written by an African American woman from Paw Paw. Additionally, the potentially deadly risk high pollen levels can have to vulnerable populations. Lastly, a new book looking to change the perception of Indigenous people.

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.

A conversation about the legacy of Grand Rapids restaurateur Marie Catrib.

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

In today’s episode, how two West Michigan farms are lending a hand in creating local flavors this Thanksgiving. Then, a new space that hosts private, communal dinners celebrating Michigan’s bounty with top Midwest chefs. Additionally, an essay discussing how a Michigan company has left a mark around the world through manhole covers. Lastly, a look into the needs of a major Michigan food bank and community centers heading into the holiday season.

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.

In today’s episode, a look into Michigan’s birth control access project taking place this month. Then, a discussion on the stockpiling of Plan B. Also, a mother of eight talks about her new cookbook. Lastly, how a tornado impacted a local election, and more information about cyanobacteria in the lakes.

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.

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

On this episode we talk to Jon Kung about their new book, creating culture through food, and cooking in the social media era.