There was a moment early on in the pandemic — before the stay-home orders, economic…
Equity
FoodLab Detroit is a step closer to taking Dream Cafe from popup to brick & mortar
Last year, a coalition of community and food justice advocates, artists, chefs of color, and…
On the Table: In the wake of #metoo, creating safe spaces in Detroit’s restaurant industry
Editor’s Note: Tostada Magazine believes in the power of storytelling to uplift communities and…
Tostada’s Best of 2018: My 13 favorite dishes of the year
I’ve found in my tenure as a food writer that much of my time is…
Eat with your hands at this family-style Filipino feast
A growing number of chefs from the Filipino diaspora are embracing their heritage by throwing…
Black Restaurant Week returns, helps to shatter biases about food & culture
No one black-owned food business is the same, but the majority often grapple with similar…
What This Food Critic Meant to Those Who Make Cities
Editor’s note: This article originally appears in Next City, a nonprofit organization with a mission…
What could equitable development look like in Detroit’s food movement?
After a winter that felt like it would never end, it finally warmed up long…
AMC Dream Café: Cultivating Collaboration
When asked to describe everything that goes on at the Allied Media Conference (AMC), organizers…
Feed the Movement: Chef Tunde Wey shifts power dynamic in Hamtramck dining series
Welcome to “Feed the Movement,” Tostada Magazine’s new occasional series that uses food as a…