chef

Three Traverse City chefs pool together their sharp culinary chops to recreate Sichuanese dishes that honor the flavor profiles of Southwestern China.

What’s brewing for school budgets as Republicans in the state Legislature make a case for major structural changes. Also, an entomologist explains why swarms of mayflies, annoying as they may be, are actually a good thing. And we visit one of Detroit’s most celebrated new restaurants, where tradition meets technique.

What’s brewing for school budgets as Republicans in the state Legislature make a case for major structural changes. Also, an entomologist explains why swarms of mayflies, annoying as they may be, are actually a good thing. And we visit one of Detroit’s most celebrated new restaurants, where tradition meets technique.

Chef Abra Berens shared her tips for incorporating protein, maximizing flavor, and achieving the perfect texture in a simple spring risotto.

What can a criminal trial in Grand Rapids can tell us about use of force in Michigan police departments? After that discussion, we uncover a new take on risotto. Then - what it’s like starting over after the worst happens following a dam collapse. And novelist Aram Mrjoian sets his sights on one family tragedy, and some much broader questions about time and distance.

Josh Schaeding serves up some burgers and local history at the Maple Grille.

Eric Kinsler-Holloway talks about his journey to sobriety, and opening a bakery in Milan, Michigan.

In this edition of Stateside, a conversation about the Lyoya family’s life, three years after Patrick’s death. Then, a cooking lesson from Chef Abra Berens. Finally, we discuss a study that found a 20% decline in butterfly populations.

Suzy Ognanovich, owner of New Palace Bakery, walks us through her Pączki Day preparations. Plus, we learn about the tradition and history of pączki.

Chef Abra Berens walks us through her recipes for cheese soufflé and a winter salad for a Valentine's dinner at home.