Tanya and Wasinade Raphael are the mother-daughter team behind Raphael Foods. You’ll find their food truck drawing long lines at powwows and other tribal events across northern Michigan. Most of their dishes are built on hot, pillowy fry bread – a Native American flat bread with a complex history.
Find operating hours for Raphael Foods here.
Find bonus footage from our trip here.

Want more food stories? Listen here. 

Tanya and Wasinade Raphael are the mother-daughter team behind Raphael Foods. You&rsquo;ll find their food truck drawing long lines at powwows and other tribal events across northern Michigan. Most of their dishes are built on hot, pillowy fry bread &ndash; a Native American flat bread with a complex history.
<ul>
<li data-pm-slice="1 1 []">Find operating hours for Raphael Foods <a href="https://www.facebook.com/raphaelfoods/">here</a>.</li>
<li data-pm-slice="1 1 []">Find bonus footage from our trip <a href="https://www.michiganpublic.org/podcast/the-dish/2025-07-17/fry-bread-and-family-traditions-in-peshawbestown">here</a>.</li>
</ul>
Want more food stories? Listen <a href="https://www.michiganpublic.org/podcast/the-dish">here</a>.&nbsp;

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

Fry bread and family traditions in Peshawbestown

Manuel De Paz created his Guatemalan diner, Encuentro Latino, with community in mind. The name translates to “Latin Gathering.” It’s been in the same location in downtown Ypsilanti since 2015. Many other shops have struggled to stick around, but a loyal customer base has kept Encuentro Latino in business.

Today, chef-owner De Paz talks about building something distinctly Guatemalan – a gathering place for everyone – the dishes that keep people coming back, and what it means to keep the doors open when part of your community is afraid to walk through them. 

Helpful links!
Find Encuentro Latino here and follow them on their Facebook page to be in on their weekly specials. 
Follow and subscribe to The Dish here so you don't miss an episode!

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

Manuel De Paz created his Guatemalan diner, Encuentro Latino, with community in mind. The name translates to &ldquo;Latin Gathering.&rdquo; It&rsquo;s been in the same location in downtown Ypsilanti since 2015. Many other shops have struggled to stick around, but a loyal customer base has kept Encuentro Latino in business.
Today, chef-owner De Paz talks about building something distinctly Guatemalan &ndash; a gathering place for everyone &ndash; the dishes that keep people coming back, and what it means to keep the doors open when part of your community is afraid to walk through them.&nbsp;
Helpful links!
<ul>
<li><a href="https://encuentrolatinorestaurantmi.com/">Find Encuentro Latino here </a>and follow them on their <a href="https://www.facebook.com/encuentrolatinorestaurante">Facebook page </a>to be in on their weekly specials.&nbsp;</li>
<li><a href="https://www.michiganpublic.org/podcast/the-dish">Follow and subscribe to The Dish here</a> so you don't miss an episode!</li>
</ul>
Give us your suggestions!
<ul>
<li>Email us at <a href="mailto:TheDish@michiganpublic.org">TheDish@michiganpublic.org</a></li>
<li><a href="https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish">Find our submission form here</a></li>
</ul>

Ypsilanti’s Encuentro Latino reflects on 11 years of business

The Cottage Bagel, a home bakery in Grand Rapids owned by Angela and Tony Ochoa, has developed a loyal following, with weekly bagel and scone pre-order “drops” often selling out within hours. Orders are placed on their website, and then picked up from the Ochoas’ home on Fridays.

The Ochoas highlighted the culture of community-building and supporting local businesses in the city. We talked with Angela and Tony about quiet morning rituals, baking in the Republic of Georgia, and what it means to be part of a growing community of home-based cooks.

Helpful links:
Find the Cottage Bagel order form here
Find bonus footage on our website here

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

<a href="https://www.instagram.com/thecottagebagel/">The Cottage Bagel</a>, a home bakery in Grand Rapids owned by Angela and Tony Ochoa, has developed a loyal following, with weekly bagel and scone pre-order &ldquo;drops&rdquo; often selling out within hours.&nbsp;Orders are placed <a href="https://www.hotplate.com/thecottagebagel">on their website</a>, and then picked up from the Ochoas&rsquo; home on Fridays.
The Ochoas highlighted the culture of community-building and supporting local businesses in the city. We talked with Angela and Tony about quiet morning rituals, baking in the Republic of Georgia, and what it means to be part of a growing community of home-based cooks.
Helpful links:
<ul>
<li data-pm-slice="1 1 []">Find the <a href="https://www.hotplate.com/thecottagebagel?utm_source=ig&amp;utm_medium=social&amp;utm_content=link_in_bio&amp;fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQMMjU2MjgxMDQwNTU4AAGn-0R1GiM--qrs9d668QEr3sIGIu6NhXuLjysPapew4r1zZUy9ZfclmNoZ4Es_aem_DM55i_6IX_TzJu7rTvzRkg">Cottage Bagel order form here</a></li>
<li data-pm-slice="1 1 []">Find <a href="https://www.michiganpublic.org/podcast/the-dish/2026-03-17/grand-rapids-couple-creates-community-through-bagels">bonus footage on our website 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>

Grand Rapids couple creates community through bagels

A sober bar manager in Ann Arbor is redefining what zero‑proof cocktails can be.

In this episode, my colleague April Baer talks with Max Schikora of Echelon Kitchen and Bar about his path to sobriety, the pressures of bar culture, and how he’s crafting some of Michigan’s most thoughtful spirit‑free drinks. 

Max’s story is also a window into a broader shift. More people in the service industry are choosing sobriety, and more restaurants are making space for them. At Echelon, Max helps lead a weekly Ben’s Friends meeting, part of a national support network for hospitality workers navigating addiction and recovery.

He also walked April through one of his favorite creations: a roasted beet cocktail that’s earthy, bright, and built from kitchen scraps that would otherwise be tossed. It’s a drink that captures his philosophy: nothing wasted, everything intentional.

If you or someone you know is struggling or in crisis, help is available. Call or text 988 or use Lifeline Chat to connect with a trained counselor.
Find The Dish's suggestion form here, or email us at TheDish@MichiganPublic.org

A sober bar manager in Ann Arbor is redefining what zero‑proof cocktails can be.
In this episode, my colleague April Baer talks with Max Schikora of Echelon Kitchen and Bar about his path to sobriety, the pressures of bar culture, and how he&rsquo;s crafting some of Michigan&rsquo;s most thoughtful spirit‑free drinks.&nbsp;
Max&rsquo;s story is also a window into a broader shift. More people in the service industry are choosing sobriety, and more restaurants are making space for them. At Echelon, Max helps lead a weekly <a href="https://www.bensfriendshope.com/">Ben&rsquo;s Friends</a> meeting, part of a national support network for hospitality workers navigating addiction and recovery.
He also walked April through one of his favorite creations: a roasted beet cocktail that&rsquo;s earthy, bright, and built from kitchen scraps that would otherwise be tossed. It&rsquo;s a drink that captures his philosophy: nothing wasted, everything intentional.
If you or someone you know is struggling or in crisis, help is available. Call or text 988 or use<a href="https://www.michigan.gov/mdhhs/keep-mi-healthy/mentalhealth/crisis-and-access-line?utm_source=google&amp;utm_medium=cpc&amp;utm_campaign=fy26_awareness&amp;gad_source=1&amp;gad_campaignid=22452851230&amp;gbraid=0AAAAA9Yl-LVTfMu7e8H-WIE9ebIuHHjyM&amp;gclid=CjwKCAiAj8LLBhAkEiwAJjbY7yNLfmt6p777UprfDRltTqNw8T2SAv_KUIV84WGXyxoFqj3PtRLZ3RoC-TUQAvD_BwE"> Lifeline Chat </a>to connect with a trained counselor.
<ul>
<li><a href="https://forms.fillout.com/t/fRKCYeDpUJus">Find The Dish's suggestion form here</a>, or email us at <a href="mailto:TheDish@MichiganPublic.org">TheDish@MichiganPublic.org</a></li>
</ul>

Fry bread and family traditions in Peshawbestown

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