The Dish

First, a look at proposed legislation to rein in unregulated practices around hyperbaric chambers in the health and wellness industry. Then, on the newest episode of The Dish, how home bakery Cottage Bagels builds community in Grand Rapids.

A sober Ann Arbor bar manager is redefining spirit-free cocktails. Hear Max Schikora’s story of craft, recovery, and changing bar culture.

Host Mercedes Mejia and Producer Ronia Cabansag went all around the state this year exploring divinely delicious food. Here's a collection of all the places they went to for your holiday bingeing pleasure.

It's been a busy year for all of us, so we thought we'd bring you some of our favorite stories throughout these 12 months. Give them a listen and hope you enjoy them!

A special presentation of The Dish with Mercedes Mejia, a podcast showcasing Michigan’s culinary talent.

A look back at the year's economy, as experienced by Michiganders. Also, a long- awaited contract for teachers in Grand Rapids’ Public Schools. And our series The Dish is back! Chef Yumna Jawad has some ideas for making holiday kitchen work more manageable.

Will the Detroit 3 automakers take up the president’s suggestion to make microcars? Also, the flavors of indigenous survivance. Our series The Dish visits Raphael Foods. And a fond farewell to a SE Michigan business forming an anchor for generations: Downtown Home and Garden.

Gildas' Lake Street Bakery in Boyne City offers a variety of savory and sweet fresh-baked goods, including traditional French crepes made to order. Just don’t ask Gildas to add American cheese.

Within this episode of Stateside, powerful foundations call for an end to political violence. Then, we visit a remote inn in the U.P. that combines fine farm-to-table dining with the relaxed setting of the deep woods. And we hear from a poet whose work teases apart her listening relationship with Nina Simone.

A Michelin-star chef serves locally sourced and foraged ingredients at an off-grid bed and breakfast in the Upper Peninsula.