restaurant

HB 6056 would allow a new law that increases the state minimum wage to go into effect — just not for waiters and bartenders who receive much of their income from tips.

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.

The Marasigan family's restaurant, Adobo Boy, brings all the warmth, flavors, and fun of a Filipino house party to the Grand Rapids area.

Today, how millions in emergency funding intended for Michigan restaurants were misspent during the pandemic. Also, a journey of mourning that brought West Michigan poet Marcel Price to a new creative place. Plus, advocate Dee Dee Taylor talks about helping Michiganders transition out of incarceration, through the lens of her own father’s experience.

An Oxford High School shooting survivor reacts to ruling that the shooter is eligible to be sentenced to life without parole, then a Southeast Michigan eatery that focuses on Peruvian foods. And the strong connections between residents and the businesses in Southwest Detroit.

A look into the cancelation of the Traverse City film festival, the continuing rise of chronic food shortages across Michigan and behind the scenes of one of Michigan's oldest restaurants.

Chef Hajime Sato, owner of Sozai in Clawson, was recently nominated for a James Beard Award. He's also one of the few chefs in the country serving sustainable sushi.

Last summer, the Michigan Court of Claims ruled the Legislature violated the state constitution when it adopted a ballot proposal to increase the minimum wage and amended it to delay wage increases.

The Michigan Restaurant and Lodging Association says three quarters of restaurant operators surveyed report business conditions are worse now than three months ago.

Chef James Rigato of Mabel Gray talks about what the transformations of the past few years mean to the restaurant business.