restaraunts | Michigan Radio
WUOMFM

restaraunts

Nick Hagen / New York Times

Chef Kiki Louya’s had a hand in some of the brightest spots on Detroit’s food map. She co-founded Folk Cafe and Market and The Farmer's Hand, both in Corktown. In addition, she’s a writer, food activist, and restaurant consultant who’s been active in movements to eliminate tips in favor of living wages for servers and kitchen staff. She also just finished a stint on season 18 of the competitive reality cooking show, Top Chef. 

Restaurant workers putting up chairs.
Adobe Stock

Today on Stateside, we talk about the new round of statewide restrictions Governor Whitmer announced on Sunday. We talk with the president and CEO of Trinity Health about how things look from the front lines as COVID-19 infections surge. Plus, how eateries are handling this second round of indoor dining restrictions. And a conversation with two Republicans about the future of the GOP with, or without, Trump.

State health department officials are imposing new limits on indoor gatherings to curb surging rates of COVID-19.  

The Michigan Department of Health and Human Services is dropping the number of people permitted at indoor gatherings from 500 to 50. This would apply to events like weddings. 

whitehouse.gov

Full Show Post

Today on Stateside, Senate Republicans have developed a proposal for COVID stimulus that would, most notably, reduce unemployment benefits from the federal government from $600 a week to $200 a week. We talk about the pushback and potential consequences. Plus, the pandemic has wreaked havoc on the restaurant industry. Will fine dining survive?

an empty row of tables at a restaurant
Andrew Seaman / Unsplash

Today on Stateside, restaurants in the Upper Peninsula and the northern Lower Peninsula were allowed to open for sit down dining. We spoke with two restaurateurs; one who opened and one who stuck to take-out orders. Plus, how one high school senior is preparing for his future amid uncertainty.

a moving image of someone pulling a slice of pizza
Katie Raymond / Michigan Radio

Halloween night is one of the busiest pizza delivery nights of the year. If you're having people over after trick-or-treating, there's a good chance you'll have a rectangular deep dish delivered to your home. 

That style of pizza—with the cheese pushed to the edges, forming a caramelized crust—that's Detroit style pizza. The Michigan invention is now becoming more popular in culinary scenes across the country.

AARON SELBIG / Interlochen Public Radio

As you pull into Mancelona, the highway narrows. You drive alongside railroad tracks and past a couple of abandoned warehouses. And then, there it is: a red, white, and blue chicken — the unofficial mascot of the Iron Skillet.

Steve Carmody / Michigan Radio

There’s a sign on the front door of Blackstone’s Pub and Grill in downtown Flint.  It reads: Water Test: Lead Free.   

Business is down at many Flint restaurants. Their owners blame the city’s drinking water crisis, but there’s a push on now to change people’s minds.

State, county, and local officials held a news conference today to show what’s being done to make sure the water used to prepare food, and the water used for ice is lead free.