Sober bartender reinvents zero‑proof cocktails

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.

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

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 [https://feelgoodfoodie.net/recipe/lebanese-stuffed-grape-leaves/] * Find the landing page for Yumna's episode here [https://www.michiganpublic.org/podcast/the-dish] * Find The Dish's suggestion form here [https://forms.fillout.com/t/fRKCYeDpUJus], or email us at 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.

How Chef Kieron Hales turns wedding meals into memories at Cornman Farms

British-born and Michelin-starred chef Kieron Hales has cooked for presidents and royalty across 27 countries.  He's Executive Chef at Zingerman's Cornman Farms [https://zingermanscornmanfarms.com/] in Dexter, Michigan, a farmhouse and event space with a restored red barn on the property. He works with couples to create custom menus—crafting farm-to-table meals or recreating family favorites—and provides them with the recipes to keep. Today he talks with me about his favorite food memory, his mother's crepe cannelloni. It’s a labor-intensive lasagna-like creation of crepes stuffed with bolognese and baked in bechamel sauce. Plus what he takes away from cooking at the highest levels of the culinary world, and what it means to create meals that become memories.  ---------------------------------------- We’d love for you to fill out this listener survey [https://forms.gle/tRg7LtjFiCAazNR39]. It will only take a few minutes, and it will help us know what you want to hear!  If you like what you hear on the pod, consider supporting our work. [http://michiganpublic.org/podfund] Music in this episode by Blue Dot Sessions. [https://www.sessions.blue/] Support our work: https://www.michiganpublic.org/podfund [https://www.michiganpublic.org/podfund] See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.