food industry

Today, we look at the similarities between the shooting at a high school in Georgia, and what happened at Michigan's Oxford High three years ago — most notably, criminal charges against a parent of the shooting suspect. Then, we’ll visit an Underground Railroad exhibit in Ypsilanti. We’ll get the local history in this critical system of abolitionists. And we’re serving up the next episode of The Dish! Two West Michiganders make tortillas the right way.

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, 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.

Breaking down the latest MSU athletic scandal, Free Press food critic on what makes a pizza rise above others, and a biography on legendary rocker and Michigan native Alice Cooper.

We talked to Detroit chef Mamba Hamissi about his experience winning the Food Network show Chopped.

Today, we heard from Dr. Thomas Veverka, a trauma surgeon who urged Michigan lawmakers to act on gun safety legislation at the capitol yesterday. Then, a conversation with a Detroit chef who recently won the TV show Chopped.

Restaurant critics are known for their anonymity. But when Lyndsay Green became the first Black critic at the Free Press, she didn't expect to experience invisibility.

Hear about the different candidates for the MIGOP chair and co-chair. Then hear about the different ways that sleep affects our lives. Finally, we talk to a Detroit food critic and how the industry has responded to her as a Black woman.

On today's show, we heard part one of the conclusion to the Collision Course podcast. Then, an author discussed her new children's book, and a food editor talked water's connection to food. Plus, Cheers! is back with a brand new espresso-infused libation.

National Farmers Union President Rob Larew spoke to the annual convention of the Michigan Farmers Union. He says farmers are getting less and consumers are paying more.