Mercedes Mejia
Senior ProducerMercedes Mejia is a senior producer for Stateside, and has been with the show since it launched in 2012. She also hosts The Dish podcast, which explores Michigan's culinary stories and the people behind them. Her reporting and producing focus on the intersection of arts, culture, and community. Since 2009, Mercedes has worked in various roles, including as producer for All Things Considered with Jenn White, and multi-media producer. She earned her bachelor's degree in Journalism and Mass Communication, with a minor in Latin American Studies, from the University of New Mexico, where she bagan her public radio career as a reporter at KUNM in Albuquerque.
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We delve into the uncertainty that fueled the formulation of conspiracy theories during the COVID-19 pandemic, and the consequences of misinformation. -
Suzy Ognanovich, owner of New Palace Bakery, walks us through her Pączki Day preparations. Plus, we learn about the tradition and history of pączki. -
Mike Siefkes, director of sea lamprey control, and Lindsey Haskin, director of The Fish Thief, discuss the impact of the Great Lakes Fishery Commission. -
A conversation about how bird flu spreads and the animals could be impacted. -
![[Pictured left to right]: Ace, Redd, and Jackie Marasigan at the Adobo Boy counter.](https://npr.brightspotcdn.com/dims4/default/ccc9553/2147483647/strip/true/crop/7957x4433+0+436/resize/280x156!/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F1b%2Ff2%2Fe89a490144db89f1717bbce0045c%2Fportrait-02.jpg)
Join Stateside and The Dish at a Valentine's Day dinner featuring Filipino food and Karaoke at Adobe Boy on Feb. 14 and Feb. 15. -
We talk to the It's Just Politics team about Gary Peters' decision and the implications. -
Today, we talk to the curators David Choberka and Félix Zamora-Gómez about a new exhibition, La Raza Art and Media Collective, 1975 – Today, at the University of Michigan Museum of Art. -
Retiring Congressman Dan Kildee reflects on his years in Washington D.C. -
Chef Eddie Vargas talks beef, broth, and birria as he walks us through the family recipe that forms the base of his culinary philosophy. -
!["Since I came to this country, I've always wanted to do what I did back home," Chef Prej Iroegbu said. "I came here and I realized we didn't really have the food that I ate [in Nigeria]."](https://npr.brightspotcdn.com/dims4/default/4f1a081/2147483647/strip/true/crop/1024x571+0+56/resize/280x156!/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Faa%2Fc5%2Fd30477d84b4f996a1553c3c3c0b4%2Fforkinnigeria-prejiroegbu-creditroniacabansag-09.jpg)
Chef Prej Iroegbu, owner of Fork in Nigeria talks about his cooking style, sourcing specialty Nigerian ingredients, and his plans to open a restaurant in Detroit.
![[Pictured left to right]: Ace, Redd, and Jackie Marasigan at the Adobo Boy counter.](https://npr.brightspotcdn.com/dims4/default/0c22f1b/2147483647/strip/true/crop/7957x4433+0+436/resize/560x312!/format/webp/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F1b%2Ff2%2Fe89a490144db89f1717bbce0045c%2Fportrait-02.jpg)
!["Since I came to this country, I've always wanted to do what I did back home," Chef Prej Iroegbu said. "I came here and I realized we didn't really have the food that I ate [in Nigeria]."](https://npr.brightspotcdn.com/dims4/default/58c2506/2147483647/strip/true/crop/1024x571+0+56/resize/560x312!/format/webp/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Faa%2Fc5%2Fd30477d84b4f996a1553c3c3c0b4%2Fforkinnigeria-prejiroegbu-creditroniacabansag-09.jpg)