We spent some time with Yumna Jawad, better known as Feel Good Foodie, in her Grand Rapids home. She shared her must-have holiday dish and some super practical tips to help us all survive the holiday season in the kitchen.
Find Yumna's stuffed grape leaves recipe here
Find the landing page for Yumna's episode here
Find The Dish's suggestion form here, or email us at TheDish@MichiganPublic.org

We spent some time with Yumna Jawad, better known as Feel Good Foodie, in her Grand Rapids home. She shared her must-have holiday dish and some super practical tips to help us all survive the holiday season in the kitchen.
<ul>
<li data-pm-slice="1 1 []"><a href="https://feelgoodfoodie.net/recipe/lebanese-stuffed-grape-leaves/">Find Yumna's stuffed grape leaves recipe here</a></li>
<li data-pm-slice="1 1 []"><a href="https://www.michiganpublic.org/podcast/the-dish">Find the landing page for Yumna's episode here</a></li>
<li data-pm-slice="1 1 []"><a href="https://forms.fillout.com/t/fRKCYeDpUJus">Find The Dish's suggestion form here</a>, or email us at TheDish@MichiganPublic.org</li>
</ul>

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.

Support our work: michiganpublic.org/podfund

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.
Support our work: <a href="https://www.michiganpublic.org/podfund">michiganpublic.org/podfund</a>

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. 

The Dish

Cooking through the holidays with Feel Good Foodie's Yumna Jawad

Peterson’s Fish Market in Hancock is a family‑run operation built on one guiding principle: freshness. Pat Peterson and her family, catch, fillet, smoke, and serve Lake Superior whitefish just miles from where it’s pulled from the water.

The Petersons come from generations of commercial fishing and are members of the Red Cliff Band of Lake Superior Chippewa. After early pushback when they arrived in Michigan, the community eventually embraced their market. Today, locals and visitors line up for fried whitefish, smoked fish chowder, and other homemade dishes at Four Suns Fish & Chips.

They fish year‑round, work with biologists to protect the lake, and credit their success to the people who show up day after day. For the Petersons, it’s simple: respect the water, serve fresh fish, and take care of the community that takes care of them.

Give us your suggestions!
Email us at TheDish@michiganpublic.org
Find our submission form here

<a href="https://peter2cr.wixsite.com/petersonsfishmarket">Peterson&rsquo;s Fish Market</a> in Hancock is a family‑run operation built on one guiding principle: freshness. Pat Peterson and her family, catch,&nbsp;fillet, smoke, and serve Lake Superior whitefish just miles from where it&rsquo;s pulled from the water.
The Petersons come from generations of commercial fishing and are members of the Red Cliff Band of Lake Superior Chippewa. After early pushback when they arrived in Michigan, the community eventually embraced their market. Today, locals and visitors line up for fried whitefish, smoked fish chowder, and other homemade dishes at Four Suns Fish &amp; Chips.
They fish year‑round, work with biologists to protect the lake, and credit their success to the people who show up day after day. For the Petersons, it&rsquo;s simple: respect the water, serve fresh fish, and take care of the community that takes care of them.
Give us your suggestions!
<ul>
<li>Email us at <a href="mailto:TheDish@michiganpublic.org">TheDish@michiganpublic.org</a></li>
<li>Find our submission form <a href="https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish">here</a></li>
</ul>

Peterson's Fish Market: A U.P. fish fry worth the trip

You won’t find soy beans, corn and mango in the dishes at Unco Chad’s Hawaiian Flavaz. The bright blue food truck pops up around southeast Michigan, and offers something different than other local poke restaurants, owner Chad Kubo said.

Unco Chad’s menu — poke bowls, kalua pork, kalbi chicken and more — is authentically Hawaiian.

Unco Chad’s has become a statewide obsession, and his dishes have gone viral on social media. 

Kubo sat down with The Dish to talk about how his childhood in Hawaii influenced his love of food, why he wants to offer authentic flavors to Michigan, and what it looks like to live out a spirit of “aloha.”

Give us your suggestions!
Email us at TheDish@michiganpublic.org
Find our submission form here

You won&rsquo;t find soy beans, corn and mango in the dishes at <a href="https://www.facebook.com/Uncochadshawaiianflavaz/">Unco Chad&rsquo;s Hawaiian Flavaz</a>. The bright blue food truck pops up around southeast Michigan, and offers something different than other local poke restaurants, owner Chad Kubo said.
Unco Chad&rsquo;s menu &mdash; poke bowls, kalua pork, kalbi chicken and more &mdash; is authentically Hawaiian.
Unco Chad&rsquo;s has become a statewide obsession, and his dishes have gone&nbsp;<a href="https://www.instagram.com/reel/DXU5aOJOW20/">viral on social media</a>.&nbsp;
Kubo sat down with The Dish to talk about how his childhood in Hawaii influenced his love of food, why he wants to offer authentic flavors to Michigan, and what it looks like to live out a spirit of &ldquo;aloha.&rdquo;
Give us your suggestions!
<ul>
<li>Email us at <a href="mailto:TheDish@michiganpublic.org">TheDish@michiganpublic.org</a></li>
<li>Find our submission form <a href="https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish">here</a></li>
</ul>

Hawaiian flavors in Michigan: How Unco Chad built a viral food truck

Protein is having a moment, with powders available in a variety of flavors and base ingredients. The Green Leap, a family-owned business based in Grand Rapids derives their protein powder from a source you probably won’t find at Meijer: crickets.

We visited Montse Rosales Osoria at her cricket farm in West Michigan, plus the kitchen where she roasts and packs the final product. 

Helpful links:
Find The Green Leap website here
Find bonus footage on our website here
Read what the U.N. has to say about insect consumption here
Read a study about the nutritional benefits of cricket consumption here

Give us your suggestions!
Email us at TheDish@michiganpublic.org
Find our submission form here

Protein is&nbsp;<a href="https://www.npr.org/2025/01/30/nx-s1-5270923/protein-seems-to-suddenly-be-everywhere-heres-why">having a moment</a>, with powders available in a variety of flavors and base ingredients.&nbsp;<a href="https://www.thegreenleap.net/">The Green Leap</a>, a family-owned business based in Grand Rapids derives their protein powder from a source you probably won&rsquo;t find at Meijer: crickets.
We visited Montse Rosales Osoria at her cricket farm in West Michigan, plus the kitchen where she roasts and packs the final product.&nbsp;
Helpful links:
<ul>
<li data-pm-slice="1 1 []">Find <a href="https://www.thegreenleap.net/">The Green Leap website here</a></li>
<li data-pm-slice="1 1 []">Find <a href="https://www.michiganpublic.org/podcast/the-dish">bonus footage on our website here</a></li>
<li data-pm-slice="1 1 []">Read what the <a href="https://www.fao.org/edible-insects/en">U.N. has to say about insect consumption here</a></li>
<li data-pm-slice="1 1 []">Read a <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7835793/">study about the nutritional benefits of cricket consumption here</a></li>
</ul>
Give us your suggestions!
<ul>
<li>Email us at <a href="mailto:TheDish@michiganpublic.org">TheDish@michiganpublic.org</a></li>
<li>Find our submission form <a href="https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish">here</a></li>
</ul>

Cooking through the holidays with Feel Good Foodie's Yumna Jawad

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