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. The first three episodes drop Tuesday, November 26, with one new episode each Tuesday through December 17.

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. The first three episodes drop Tuesday, November 26, with one new episode each Tuesday through December 17.
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. 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

The Dish tells the stories of Michigan's culinary talent

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>

Sober bartender reinvents zero‑proof cocktails

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 tells the stories of Michigan's culinary talent

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