The Dish

6d ago

We spent some time with Yumna Jawad, better known as Feel Good Foodie, in her Grand Rapids home. She shared her must-have holiday dish and some super practical tips to help us all survive the holiday season in the kitchen. Find Yumna's stuffed grape leaves recipe here Find the landing page for Yumna's episode here Find The Dish's suggestion form here , or email us at TheDish@MichiganPublic.org Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.

Nov 19

British-born and Michelin-starred chef Kieron Hales has cooked for presidents and royalty across 27 countries. He's Executive Chef at Zingerman's Cornman Farms in Dexter, Michigan, a farmhouse and event space with a restored red barn on the property. He works with couples to create custom menus—crafting farm-to-table meals or recreating family favorites—and provides them with the recipes to keep. Today he talks with me about his favorite food memory, his mother's crepe cannelloni. It’s a labor-intensive lasagna-like creation of crepes stuffed with bolognese and baked in bechamel sauce. Plus what he takes away from cooking at the highest levels of the culinary world, and what it means to create meals that become memories. We’d love for you to fill out this listener survey . It will only take a few minutes, and it will help us know what you want to hear! If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions. Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.

Oct 16

In Boyne City, a little lakeside town in Northern Michigan, there’s a bakery offering crepes of a quality that you'd expect to find in France. It’s owned by a classically trained French baker, Gildas Berrou. The shop offers a variety of savory and sweet fresh-baked goods, including traditional crepes made to order. Just don’t ask Gildas to add American cheese. HELPFUL LINKS: Find the Gildas' Lake Street Bakery website here Find bonus footage on our website here We’d love for you to fill out this listener survey . It will only take a few minutes, and it will help us know what you want to hear! If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions. Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.

Sep 18

Milkweed Inn is a unique culinary getaway hidden deep in the Upper Penninsula's Hiawatha National Forest. Chef Lane Regan works to craft menus that are foraged and locally sourced. We learned about what it takes to craft and execute such a remote experience, and the ways the environment shape Chef Regan's food philosophy. HELPFUL LINKS: Read about Lane's work at Elizabeth The website for Milkweed Inn Bonus photos from our visit to Milkweed Inn We’d love for you to fill out this listener survey . It will only take a few minutes, and it will help us know what you want to hear! If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions. Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.

Aug 20

Brothers Patrick and Ryan Evans fell in love with Sichuanese cuisine while working in San Francisco's fine dining industry. When they returned to Michigan, they teamed up with Ryan Corbin, a fellow chef, to bring those flavors to Traverse City. We talked to the trio about Crocodile Palace, their takeout-only Sichuan restaurant, the appeal of the Sichuan region's mala flavor profile, and the ingredients that go into their bestselling dan dan noodles. HELPFUL LINKS: Crocodile Palace's main brick-and-mortar is located at 124 Cochlin St. in Traverse City. Their kitchen at The Little Fleet near downtown Traverse City is open year-round, and offers a less spicy menu of options. Find bonus footage from our trip, plus a map of all our past trips, here! We’d love for you to fill out this listener survey . It will only take a few minutes, and it will help us know what you want to hear! If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions. Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.

Jul 17

Tanya and Wasinade Raphael are the mother-daughter team behind Raphael Foods. You’ll find their food truck drawing long lines at powwows and other tribal events across northern Michigan. Most of their dishes are built on hot, pillowy fry bread – a Native American flat bread with a complex history. Find operating hours for Raphael Foods here . Find bonus footage from our trip here . Want more food stories? Listen here . Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.

Jun 18

We’d love for you to fill out this listener survey . It will only take a few minutes, and it will help us know what you want to hear! Brittany March, the owner of a culinary pop-up called It’s Food Detroit, has a deep love for pizza that goes all the way back to childhood. Now, she's cooking her own pies, offering a vegan-first take on Detroit-style. She has plans to open up her own brick-and-mortar called Roots and Dough next spring. Find details about Brittany's fundraiser for her brick-and-mortar here . Learn more about Village Pizza and Alkebu-lan Village here . Find bonus footage from our trip here . Looking for more conversations from Stateside ? Right this way . If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions. Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.

May 14

We’d love for you to fill out this listener survey . It will only take a few minutes, and it will help us know what you want to hear! The Maple Grille in Hemlock, Michigan, offers a rotating farm-to-table menu. Everything is cooked on a wood-fired grill or pizza oven. The business sits on 6 acres of land, including the restaurant, a brewery housed in a repurposed shipping container, a chicken coop, a hoop house, and a small produce farm. Two things stand out in the gravel parking lot: the smoke wafting out of a long pavilion, and an enormous pile of firewood. “The Maple Grille started out here,” said Josh Schaeding , chef and owner of the restaurant. Before the property just off M-46 became a restaurant, it was home to a construction company owned by Schaeding’s father and grandfather. The family built two long maple syrup evaporators in front of the business, near the roadside. “So many people stopped by and thought we were cooking ribs,” Schaeding said. “We were just cooking maple syrup. I decided as soon as syrup season was over to… start a restaurant here.” The restaurant is surrounded by farmland and draws in a mix of locals, loyal seasonal customers, and vacationers passing through on their way up north. Nearly everything on the menu is locally sourced, from the meat to the produce to the firewood that fuels all three of their grills. You can see more photos from our visit HERE . Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.