This story is part of a collaborative series from the Institute for Nonprofit News, Planet Detroit, Tostada Magazine, Energy…
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Why Avalon International Breads is rescuing spent grains to fight climate change
This story is part of a collaborative series, from the Institute for Nonprofit News, Planet Detroit…
How the sausage is made: Minimizing food waste with Marrow’s whole animal butchery
This story is part of a collaborative series, from the Institute for Nonprofit News, Planet Detroit and…
The founders of Detroit Vegan Soul marshal a revival
Perched on a humble strip of Grand River, a pristine vegan oasis is humming once…
Introducing the ‘Ultimate Detroit Taco Map’
Over the winter I was impressed with a set of maps created in Los Angeles and in Mexico,…
Detroit’s Only Black-Owned Grocery Store Is Reimagining Food Access
There comes a time in just about every entrepreneur’s life when they have to reconcile…
How a mother dough is nurturing the future for this Detroit pizzeria
Pizza delivery and carryout were a bright spot in the pandemic-era dining scene as folks…
How a Juice Bar Can Become a Beacon of Wellness in Detroit
Drive down Michigan Avenue on Detroit’s southwest side and you’re inundated with temptations of junk…
Tostada Magazine and BridgeDetroit are developing the anti-gentrifiers’ guide to dining in Detroit
I stopped by Baobab Fare in Detroit’s New Center area to try the restaurant’s Tuesday…
Tostada Road Trip: Following a taco trail from Detroit to Boyle Heights
Often when I introduce myself as a food writer, the first question that comes up…