The Dish – Details, episodes & analysis

Podcast details

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The Dish

Michigan Public

Arts

Society & Culture

Frequency: 1 episode/4d. Total Eps: 20

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

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RSS

Apple

Recent rankings

Latest chart positions across Apple Podcasts and Spotify rankings.

Apple Podcasts

🇺🇸 USA - food
20/04/2026
#98
🇺🇸 USA - food
28/12/2025
#70
🇺🇸 USA - food
25/12/2025
#88
🇺🇸 USA - food
23/12/2025
#93

Shared links between episodes and podcasts

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https://www.michiganpublic.org/podfund
16 shares
https://omnystudio.com/listener
7 shares
https://www.michiganpublic.org/podcast/the-dish
7 shares

RSS feed quality and score

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RSS feed quality

To improve

Score global : 69%

Publication history

Monthly episode publishing history over the past years.

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Latest published episodes

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European form meets East Asian flavor at Q Bakehouse

Tuesday, November 26, 2024 • Duration 17:58

Every week, the display case at Q Bakehouse features an array of pastries that blend European form with East-Asian flavor. Owner Rachel Liu Martindale's current bestseller is a chili crisp scone. Rachel walked us through the recipe, and offered some tips for experimenting with new flavors in baked goods.

Looking for more conversations from The Dish? Right this way.

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Blue Dot Sessions.

Support our work: https://www.michiganpublic.org/podfund

See omnystudio.com/listener for privacy information.

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Chef Ken Miller fights food waste in fine dining

Tuesday, November 26, 2024 • Duration 18:09

After attending culinary school at Le Cordon Bleu, and then cooking at a two Michelin-star restaurant in Chicago, Chef Ken Miller brought his skills back to Michigan. His most recent culinary experiments, including his accidental everything-bagel miso, incorporate fermentation, preservation, and zero-waste strategies. Chef Ken let us into his creative process within Michigan's fine dining world.

Looking for more conversations from The Dish? Right this way.

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Blue Dot Sessions.

Support our work: https://www.michiganpublic.org/podfund

See omnystudio.com/listener for privacy information.

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Come for the food, stay for the karaoke at Adobo Boy

Tuesday, November 26, 2024 • Duration 13:00

The Marasigan family is bringing all the flavors and fun of a Filipino house party to West Michigan via their restaurant, Adobo Boy. Chef Jackie Marasigan shared why she's excited to share her culture with a community that might know nothing about Filipino food. We also learned what makes the restaurant such a warm welcome for Filipinos far from home.

Looking for more conversations from The Dish? Right this way.

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Blue Dot Sessions.

Support our work: https://www.michiganpublic.org/podfund

See omnystudio.com/listener for privacy information.

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The Dish tells the stories of Michigan's culinary talent

Season 1

Wednesday, November 20, 2024 • Duration 01:28

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

Support our work: https://www.michiganpublic.org/podfund

See omnystudio.com/listener for privacy information.

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Madre Masa takes heirloom corn from kernel to masa

Tuesday, December 3, 2024 • Duration 19:10

A couple in Grand Rapids is cooking up homemade corn masa that’s garnered the attention of true tortilla lovers from all over the country. Madre Masa is one of the few Michigan businesses utilizing a process called nixtamalization in creating the dough for their corn tortillas.

Click here to see photos of the blue and yellow corn tortillas and the milling process with Renata Fernández Domínguez and Bek Ostosh.

Looking for more conversations from The Dish? Right this way.

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Audio Network and Blue Dot Sessions.

Support our work: https://www.michiganpublic.org/podfund

See omnystudio.com/listener for privacy information.

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A Nigerian chef's journey from farmer to food truck entrepreneur

Tuesday, December 10, 2024 • Duration 15:13

For Chef Prej Iroegbu, Detroit is home base for both his family and his business: a series of well-loved food trucks called Fork in Nigeria. But his culinary talent was born and nurtured in Nigeria.

The Fork in Nigeria menu offers savory meat dishes made with goat, lamb or oxtail, and equally hearty but less heavy veggie-based dishes, like cassava leaf stew and spinach and kale soup.

Many of his ingredients, Irogebu said, are sourced directly from Nigeria, including peppers, yams, and various spices. He also imports palm oil, a key ingredient in Nigerian cooking.

Iroegbu’s most popular dish incorporates egusi, another import that he said he struggled to find in the U.S. The ground melon seed is served in stew form with fufu, a white, flavorless ball of pounded yam.

Fork in Nigeria Food Truck WEBSITE: https://forkinnigeria.com/

Bonus footage from Prej's kitchen: https://www.michiganpublic.org/podcast/the-dish

Support our work: https://www.michiganpublic.org/podfund

See omnystudio.com/listener for privacy information.

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Mexican-born birria tradition takes root in Michigan

Tuesday, December 17, 2024 • Duration 16:59

Chef Eddie Vargas has a long history with birria — a flavorful stew that is slow cooked until the meat of choice is fall-apart tender. Filled with dried chiles, garlic, and spices, the stew is traditionally made with large cuts of goat or lamb. However, in the U.S., it is most often made with beef. In the past decade, birra tacos, quesabirria, and even birra ramen have taken off. Listen to how Eddie is making this traditional stew. And stay tuned because in 2025, Eddie is opening a new taqueria called Tacos Wuey Detroit with his father Jose.

Looking for more conversations from The Dish? Right this way.

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Audio Network and Blue Dot Sessions.

Support our work: https://www.michiganpublic.org/podfund

See omnystudio.com/listener for privacy information.

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The Dish – Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Shared links between episodes and podcasts

RSS feed quality and score

Publication history

Latest published episodes

Related Shows Based on Content Similarities

Apple Podcasts

Spotify

Related Shows Based on Content Similarities

The Dish – Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Shared links between episodes and podcasts

Other6

RSS feed quality and score

Publication history

Latest published episodes

Similar podcasts and content

Related Shows Based on Content Similarities

Apple Podcasts

Spotify

Related Shows Based on Content Similarities

Other6