sustainability

Michigan wants more roads paved using recycled tires. The practice is not widespread, in part because the technology behind it has only recently improved.

Michigan’s recycling rate has increased for the third year in a row, but still lags behind national average.

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

Ronna McDaniel's dismissal from NBC, a camp for kids who have lost a loved one to suicide opening up in Ortonville this September, the EPA's new emission standards and how they might impact US automakers, and efforts to upcycle prom dresses in Elk Rapids.

Today on Stateside, tick talk, a lab in Detroit experimenting with biomaterial alternatives, and a preview of the next selection for Michigan Public's book club.

21 Great Lakes region fishing companies have signed the 100% Great Lakes Fish Pledge. They hope to use all parts of commercially caught fish by 2025, not just the filets.

Efforts to expand state hate crime law to include more protected classes, a national video series between academics and artists/creatives discussing Black operatives along the underground railroad, Ann Arbor flooding, and the afterlives of solar panels.

Rising tensions at the negotiating table between the United Auto Workers and the Detroit 3, a Detroit boutique promoting sustainable fashion, northern Michigan's hay shortage, and a new play from the Michigan Irish Repertory Theatre.

Today, changes to Michigan's primary system in anticipation of the presidential election calendar. Then, a conflict on beavers versus trout and how nursing shortages impact healthcare workers and patients.

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.