chef

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.

Today, we will discuss what Michigan State University has implemented for public safety following the shooting that occurred two years ago. We'll also explore how to create an elegant dinner for two this Valentine's Day. Then, we'll take a look at a restaurant in Ypsilanti called The Bomber, and gain some advice about feedback.

In today’s mouth-watering episode, a look back at some of our favorite cookbooks from Michigan chefs.

Chef Eddie Vargas talks beef, broth, and birria as he walks us through the family recipe that forms the base of his culinary philosophy.