Sober bartender reinvents zero‑proof cocktails

Unco Chad brings the spirit of aloha to Michigan

You won’t find soy beans, corn and mango in the dishes at Unco Chad’s Hawaiian Flavaz [https://www.facebook.com/Uncochadshawaiianflavaz/]. 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 [https://www.instagram.com/reel/DXU5aOJOW20/].  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 [TheDish@michiganpublic.org] * Find our submission form here [https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish] Support our work: https://www.michiganpublic.org/podfund [https://www.michiganpublic.org/podfund] See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Cricket protein powder jumps into Michigan’s food scene

Protein is having a moment [https://www.npr.org/2025/01/30/nx-s1-5270923/protein-seems-to-suddenly-be-everywhere-heres-why], with powders available in a variety of flavors and base ingredients. The Green Leap [https://www.thegreenleap.net/], 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 [https://www.thegreenleap.net/] * Find bonus footage on our website here [https://www.michiganpublic.org/podcast/the-dish] * Read what the U.N. has to say about insect consumption here [https://www.fao.org/edible-insects/en] * Read a study about the nutritional benefits of cricket consumption here [https://pmc.ncbi.nlm.nih.gov/articles/PMC7835793/] Give us your suggestions! * Email us at TheDish@michiganpublic.org [TheDish@michiganpublic.org] * Find our submission form here [https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish] Support our work: https://www.michiganpublic.org/podfund [https://www.michiganpublic.org/podfund] See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Ypsilanti’s Encuentro Latino reflects on 11 years of business

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 [https://encuentrolatinorestaurantmi.com/]and follow them on their Facebook page [https://www.facebook.com/encuentrolatinorestaurante]to be in on their weekly specials.  * Follow and subscribe to The Dish here [https://www.michiganpublic.org/podcast/the-dish] so you don't miss an episode! Give us your suggestions! * Email us at TheDish@michiganpublic.org [TheDish@michiganpublic.org] * Find our submission form here [https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish] Support our work: https://www.michiganpublic.org/podfund [https://www.michiganpublic.org/podfund] See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Grand Rapids couple creates community through bagels

The Cottage Bagel [https://www.instagram.com/thecottagebagel/], 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 [https://www.hotplate.com/thecottagebagel], 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 [https://www.hotplate.com/thecottagebagel?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQMMjU2MjgxMDQwNTU4AAGn-0R1GiM--qrs9d668QEr3sIGIu6NhXuLjysPapew4r1zZUy9ZfclmNoZ4Es_aem_DM55i_6IX_TzJu7rTvzRkg] * Find bonus footage on our website here [https://www.michiganpublic.org/podcast/the-dish/2026-03-17/grand-rapids-couple-creates-community-through-bagels] Give us your suggestions! * Email us at TheDish@michiganpublic.org [TheDish@michiganpublic.org] * Find our submission form here [https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish] Support our work: https://www.michiganpublic.org/podfund [https://www.michiganpublic.org/podfund] See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Sober bartender reinvents zero‑proof cocktails

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 [https://www.bensfriendshope.com/] 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 [https://www.michigan.gov/mdhhs/keep-mi-healthy/mentalhealth/crisis-and-access-line?utm_source=google&utm_medium=cpc&utm_campaign=fy26_awareness&gad_source=1&gad_campaignid=22452851230&gbraid=0AAAAA9Yl-LVTfMu7e8H-WIE9ebIuHHjyM&gclid=CjwKCAiAj8LLBhAkEiwAJjbY7yNLfmt6p777UprfDRltTqNw8T2SAv_KUIV84WGXyxoFqj3PtRLZ3RoC-TUQAvD_BwE]to connect with a trained counselor. * Find The Dish's suggestion form here [https://forms.fillout.com/t/fRKCYeDpUJus], or email us at TheDish@MichiganPublic.org [TheDish@MichiganPublic.org] Support our work: https://www.michiganpublic.org/podfund [https://www.michiganpublic.org/podfund] See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.