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One Detroit > Stories > Food

Uncover the history of Michigan-made foods and metro Detroit’s signature dishes, discover diverse local eateries, and hear from chefs on the future of the culinary industry.

Stories from One Detroit

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Keep Growing Detroit is an organization that strives to cultivate food sovereignty for Detroit residents with a focus on providing access to locally grown fruits and vegetables from Detroit. In 2023, the organization hosted 128 volunteer events with 1,785 volunteers. It also hosted 80 classes and helped 44 new growers sell their goods at Eastern Market.
The organization’s partnerships with other food-based initiatives and programs have helped support better diets for more than 26,000 Detroiters by providing access to fresh produce, according to its website.
One Detroit’s Will Glover spoke with Keep Growing Detroit’s Engagement Manager Danielle Daguio who has been with the organization since 2012. She shares how her relationship with food and heritage deepened by learning more about growing her own food and expanding her role within the organization.
Working with other organizations to create opportunities for Black farmers, Daguio also talks about how Keep Growing Detroit supports farmers who are navigating how to acquire land and grow food in a sometimes challenging urban farming ecosystem. One Detroit’s Chris Jordan helped produce this story.
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Keep Growing Detroit pursues food sovereignty with focus on access to fresh produce

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For several decades, Detroit style pizza – thick and baked in rectangular pans – was known only to Detroiters and those who had visited the region, but today, the city’s signature pizza style has grown in popularity, nationally and worldwide. 
<a href="https://www.detroitpbs.org/one-detroit/digging-into-detroit-style-pizzas-origins/" target="_blank" rel="noopener">It all started in 1946</a> at a tavern on Detroit’s east side with the end of World War II. Pizza wasn’t a popular dining option yet, but the dish started to catch on. Buddy’s Rendezvous Pizzeria began making what it called Sicilian style pizza, baked in rectangular, high-sided steel pans originally used in auto plants to give it a thicker crust.  
The Sicilian style would become a staple at a handful of restaurants over the next few decades including <a href="https://www.pizzarestaurantsouthfield.com/" target="_blank" rel="noopener">Shield’s Pizzeria</a> in Detroit, <a href="https://cloverleaf-pizza.com/" target="_blank" rel="noopener">Cloverleaf Pizza</a> in east Detroit – now Eastpointe – and <a href="https://www.facebook.com/louispizza/" target="_blank" rel="noopener">Loui’s Pizza</a> in Hazel Park. By then, it received the official Detroit style moniker and most of those restaurants added additional locations. 
RELATED:
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<li><a href="https://www.detroitpbs.org/one-detroit/from-detroit-to-jackson-to-flint-coney-dogs-have-their-own-unique-origin-stories/">From Detroit to Jackson to Flint, coney dogs have their own unique origin stories</a></li>
<li><a href="https://www.detroitpbs.org/one-detroit/the-history-of-corned-beef-egg-rolls-an-iconic-dish-originating-in-detroit/">The history of corned beef egg rolls, an iconic dish originating in Detroit</a></li>
<li><a href="https://www.detroitpbs.org/one-detroit/velvet-peanut-butter-rise-and-fall-one-detroit-history/">The creation and history of Detroit’s Velvet Peanut Butter brand</a></li>
</ul>
The original recipe was based on Wisconsin brick cheese and pepperoni, usually underneath the cheese and a thicker, crunchy crust. In the past decade, Detroit style has become more popular worldwide while other restaurants have been adapting the recipe with new flavors and tastes. 
One Detroit’s <a href="https://www.detroitpbs.org/about/contributors/">Bill Kubota</a> discovers how Detroit style pizza has taken its place in the culinary world. He visits <a href="https://www.michigantrumbullpizza.com/" target="_blank" rel="noopener">Michigan &amp; Trumbull</a> in Detroit, a pizzeria that despite its name got its start in Pittsburgh, and <a href="https://www.amarpizza.com/" target="_blank" rel="noopener">Amar’s Pizza</a> in Hamtramck, which offers pizza that’s Detroit-Bangladeshi style.
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The next generation of Detroit style pizza brings new flavors to the city’s signature style

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The origin of Detroit’s Coney Island hot dogs goes back more than 100 years, thanks to some Greek immigrants who ventured first to Coney Island New York, sampled hot dogs there, <a href="https://www.pbs.org/video/made-detroit-coney-island-craze-av1iqp/" target="_blank" rel="noopener">came to Detroit and started selling them</a>. However, Coney Island hot dogs in Flint and Jackson have a different origin. 
In his book, <a href="https://www.arcadiapublishing.com/products/9781467150460" target="_blank" rel="noopener">“The Flint Coney, A Savory History,”</a> Michigan Coney dog historian Dave Liske explains the Coneys there were created by Macedonians, not Greeks, and that difference comes out in the presentation and flavor of the hot dog toppings.
Liske said the chili sauce in Flint is based on a Macedonian stew. He recounted how the Balkan Wars of 1908 and 1913 drove both Greeks and Macedonia out of their countries, some coming to the U.S., explaining how Coney Islands came to Michigan. 
RELATED: 
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<li><a href="https://www.detroitpbs.org/one-detroit/digging-into-detroit-style-pizzas-origins/">Pizza by the square: Digging into the origins of Detroit-style pizza</a></li>
<li><a href="https://www.detroitpbs.org/one-detroit/velvet-peanut-butter-rise-and-fall-one-detroit-history/">The creation and history of Detroit&#8217;s Velvet Peanut Butter brand</a></li>
</ul>
Meanwhile, in Jackson, Macedonian immigrants established the <a href="https://www.jacksonconey.com/" target="_blank" rel="noopener">Jackson</a> and <a href="https://www.virginiaconey.com/" target="_blank" rel="noopener">Virginia Coney Island</a> restaurants near the train station there. Local accounts say Jackson’s Coney Island hot dogs date back to 1914, a few years before Detroit’s <a href="http://americanconeyisland.com/home.htm" target="_blank" rel="noopener">American</a> and <a href="https://lafayetteconeyisland.site/" target="_blank" rel="noopener">Lafayette</a> Coney Islands got started.
Brittany Craig manages Jackson Coney Island. “I’ve heard all kinds of different stories,” she said. “I wasn’t here in 1914 so I can’t confirm any of them.” 
Virginia Coney Island owner Joe Matthews said he’s had to rely on what he’s been told. “The documentation was destroyed at city hall when they had a fire years ago,” he said. 
One Detroit’s Bill Kubota headed to Flint, Lansing and Jackson to learn more about Michigan’s Coney Island hot dogs. He checks out Flint-style coney dogs at <a href="https://www.gilliesconeyisland.com/" target="_blank" rel="noopener">Gillie’s Coney Island</a> in Mount Morris and <a href="https://www.starlite1966.com/" target="_blank" rel="noopener">Starlite Coney Island</a> in Burton, two locations adjacent to Flint, but if you’re looking for a place to do a side-by-side taste test, <a href="https://www.spartysconeyisland.com/" target="_blank" rel="noopener">Sparty’s Coney Island</a> in Lansing offers both Detroit and Flint style coney dogs.
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<h3><a href="https://www.detroitpbs.org/category/one-detroit/">View Past Episodes &gt;</a></h3>
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From Detroit to Jackson to Flint, Coney dogs have their own unique origin stories

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Detroit journalist and Metro Times restaurant critic <a href="https://www.metrotimes.com/author/tom-perkins" target="_blank" rel="noopener">Tom Perkins</a> knows Detroit-style egg rolls. As Perkins has reported, the root of it all was corned beef, made popular in Detroit a century ago. 
“There’s a big Jewish population in Detroit,” Perkins said. “They opened all these corned beef shops and then the Jewish folks left town, African American folks moved into the neighborhoods, enjoyed corned beef so some of the restaurants that were there that have been around for 60 years stayed in business.” 
RELATED: 
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<li><a href="https://www.detroitpbs.org/one-detroit/digging-into-detroit-style-pizzas-origins/">Pizza by the square: digging into the origins of Detroit style pizza</a></li>
<li><a href="https://www.detroitpbs.org/restaurant/sozai-restaurant-serves-up-sustainable-sushi-environmental-education/">Sustainable sushi? How one metro Detroit chef is attempting to change the seafood industry</a></li>
<li><a href="https://www.detroitpbs.org/one-detroit/velvet-peanut-butter-rise-and-fall-one-detroit-history/" target="_blank" rel="noopener">The creation and history of Detroit’s Velvet Peanut Butter brand</a></li>
<li><a href="https://www.detroitpbs.org/one-detroit/one-detroit-the-story-behind-sanders/">Getting the scoop on the history of Sanders Chocolate &amp; Ice Cream Shoppe</a></li>
</ul>
In the late 1970s, a woman from Vietnam, Kim White, started putting corned beef into egg roll wrappers and fried them up. She called them Asian corned beef egg rolls and now has several stores around the city. She’s generally credited with inventing the dish. 
More recently, other corned beef egg rolls have popped up around metro Detroit. An Allen Park restaurant, <a title="https://sistaroles.com/" href="https://sistaroles.com/" target="_blank" rel="noopener">Sista Roles Street Eats</a> sells extra-large egg rolls full of different fillings served on a stick like a corndog, with varieties that include chicken broccoli alfredo, chicken and beef shawarma, chicken fajita, lamb, stuffed salmon and veggie hibachi. Food aficionados nationwide are taking note.
One Detroit Senior Producer <a href="https://www.detroitpbs.org/one-detroit/detroit-pbs-journalist-bill-kubota-finalist-for-2023-journalist-of-the-year-award/">Bill Kubota</a> explores the history of the dish that has evolved into a deep-fried multicultural array of different food presentations across the Motor City – a story that’s <a href="https://www.detroitpbs.org/trulydetroit/">Truly Detroit.</a>
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The history of corned beef egg rolls, an iconic dish originating in Detroit

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Jollibee, a renowned Filipino fast-food chain, has <a href="https://www.prnewswire.com/news-releases/jollibees-sterling-heights-grand-opening-on-january-12th-captivates-a-thousand-of-joyful-customers-as-loyal-fans-and-newcomers-flock-to-brands-first-michigan-location-302045169.html" target="_blank" rel="noopener">expanded to Michigan</a>. The restaurant opened in Sterling Heights earlier this month. It’s known for its fried chicken, peach mango pie, and Filipino-style spaghetti. Globally, there are 1,300 locations with 70 in the United States.
<figure id="attachment_33948" aria-describedby="caption-attachment-33948" style="width: 650px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" class="wp-image-33948" src="https://wordpress.detroitpbs.org/wp-content/uploads/2024/01/JOLLIBEE-STILL-4.png" alt="Jollibee in Sterling Heights" width="650" height="366" /><figcaption id="caption-attachment-33948" class="wp-caption-text">Customers dance with the Jollibee mascot outside of the popular Filipino fast food chain&#8217;s first location in Michigan. The new location opened in Sterling Heights on Jan. 12, 2024. | Photo by One Detroit</figcaption></figure>
RELATED: 
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<li><a href="https://www.detroitpbs.org/topics/art-culture/detroit-filipino-supper-club/"> Detroit Filipino Supper Club cooks up connections to culture, history and community</a></li>
<li><a href="https://www.detroitpbs.org/one-detroit/an-adoptees-search-for-his-birth-mother-brought-him-across-the-world-and-inspired-his-local-advocacy/">AAPI Story Series: Filipino adoptee’s search for his birth mother took him across the world, inspired local advocacy</a></li>
<li><a href="https://www.detroitpbs.org/aapi-news/rachel-liu-martindale-q-bakehouse-and-market/" target="_blank" rel="noopener">From engineering to running an Asian American bakery, Rachel Liu Martindale set to open Q Bakehouse and Market</a></li>
</ul>
One Detroit <a href="https://www.linkedin.com/in/daijah-moss-85744817a/" target="_blank" rel="noopener">contributor Daijah Moss</a> attended the grand opening of Jollibee in Sterling Heights to talk with General Manager Earl Pono, Jollibee North America Marketing Director Nick Bedell and some of its customers. They discussed <a href="https://www.jollibeefoods.com/pages/about-us" target="_blank" rel="noopener">how and where Jollibee originated</a> and what the new location means to the community.
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<h3><a href="https://www.detroitpbs.org/category/one-detroit/">View Past Episodes &gt;</a></h3>
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Filipino fast-food chain Jollibee opens its first Michigan location in Sterling Heights

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<a href="https://canvasrebel.com/meet-rachel-liu-martindale/" target="_blank" rel="noopener">Rachel Liu Martindale</a>, former engineer turned entrepreneur, is getting ready to open Q Bakehouse and Market early this year. <a href="https://www.qannarbor.com/" target="_blank" rel="noopener">The Asian American bakery</a>, located on the west side of Ann Arbor, will feature a fusion of traditional Asian flavors. 
Martindale&#8217;s journey into the world of baking began in her childhood. Inspired by time spent with her grandmother watching Food Network, her passion for baking blossomed, becoming a crucial outlet for the stress of engineering school. Eventually, she began a side business bakery called <a href="https://www.clickondetroit.com/all-about-ann-arbor/2019/08/08/ann-arbor-based-milk-honey-creates-cakes-pastries-for-good-cause/" target="_blank" rel="noopener">Milk and Honey</a>. 
<figure id="attachment_33677" aria-describedby="caption-attachment-33677" style="width: 650px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" class="wp-image-33677" src="https://wordpress.detroitpbs.org/wp-content/uploads/2024/01/One-Detroit-827-Q-Bakehouse-Still-1.jpg" alt="Rachel Liu Martindale, founder of Q Bakehouse and Market" width="650" height="366" /><figcaption id="caption-attachment-33677" class="wp-caption-text">Q Bakehouse and Market Founder Rachel Liu Martindale creates her baked goods out of a temporary kitchen before her bakery opens in 2024. | Photo by One Detroit</figcaption></figure>
After running pop-up events in downtown Ann Arbor, Martindale decided to turn baking into a full-time career, and the journey from Milk and Honey to Q Bakehouse and Market began. The new venture showcases a more extensive range of Asian-inspired pastries and introduces savory options, highlighting Martindale&#8217;s Taiwanese and Chinese heritage. 
But opening a retail storefront has come with its challenges, Martindale said. She sat down with One Detroit contributor <a href="https://www.chienanyuan.com/" target="_blank" rel="noopener">Chein-An Yuan</a> to talk about what propelled her to quit her corporate job to become an entrepreneur and how she’s navigated the challenges of building her business. Plus, she shares the cultural importance and meaning behind the bakery’s name. 
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<h2>Stay Connected: </h2>
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Catch the daily conversations on our<a href="http://onedetroitpbs.org/"> website</a>,<a href="https://www.facebook.com/onedetroit/"> Facebook</a>,<a href="https://twitter.com/DPTVOneDetroit"> Twitter</a> @DPTVOneDetroit, and<a href="https://www.instagram.com/one.detroit/?hl=en"> Instagram</a> @One.Detroit
<h3><a href="https://www.detroitpbs.org/category/one-detroit/">View Past Episodes &gt;</a></h3>
Watch One Detroit Thursdays at 7:30 p.m. ET on Detroit Public TV on Detroit Public TV, WTVS-Channel 56.

From engineering to running an Asian American bakery, Rachel Liu Martindale set to open Q Bakehouse and Market

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Nestled on the vibrant corner of Monroe and Village Drive in Dearborn, Black Box coffee stands as a testament to Michigan&#8217;s entrepreneurial spirit. It was created by the Alcodray family – retired engineer and IT leader Ray, his wife Lisa, and their daughter Sarah – Black Box, <a href="https://www.blackboxdearborn.com/" target="_blank" rel="noopener">a coffee shop and fine art gallery</a>, has become a fixture in its community. The family’s first location opened in June 2018. In October 2020, the shop moved to its current location. 
<figure id="attachment_33675" aria-describedby="caption-attachment-33675" style="width: 650px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" class="wp-image-33675" src="https://wordpress.detroitpbs.org/wp-content/uploads/2024/01/One-Detroit-827-Black-Box-Coffee-Still-2.jpg" alt="Black Box coffee's Sarah Alcodray" width="650" height="366" /><figcaption id="caption-attachment-33675" class="wp-caption-text">Sarah Alcodray, daughter of Ray and Lisa Alcodray, assists a customer at her family&#8217;s coffee shop and fine art gallery, Black Box in Dearborn. | Photo by One Detroit</figcaption></figure>
One Detroit <a href="https://www.detroitpbs.org/about/contributors/#will">Producer Will Glover</a> sat down with the Alcodray family to delve into the origins of Black Box. They share steps for those embarking on the entrepreneurial path and what it takes to run a small business. 
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<h2>Stay Connected: </h2>
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Catch the daily conversations on our<a href="http://onedetroitpbs.org/"> website</a>,<a href="https://www.facebook.com/onedetroit/"> Facebook</a>,<a href="https://twitter.com/DPTVOneDetroit"> Twitter</a> @DPTVOneDetroit, and<a href="https://www.instagram.com/one.detroit/?hl=en"> Instagram</a> @One.Detroit
<h3><a href="https://www.detroitpbs.org/category/one-detroit/">View Past Episodes &gt;</a></h3>
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Black Box: a family-operated coffee shop and art gallery in Dearborn

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At the intersection of positivity, community and eating healthy is Detroit restaurant and culinary business <a href="https://www.thekitchenbycwq.com/" target="_blank" rel="noopener">The Kitchen</a> by Cooking with Que. Founded by Quiana “Que” Broden, a renowned chef and entrepreneur, the business specializes in providing vegan and vegetarian meals and promoting healthy, plant-based eating options.  
RELATED: <a href="https://www.youtube.com/watch?v=6rJFVp_9dFw" target="_blank" rel="noopener">Chef Quiana Broden shares her backstory and why she created Cooking with Que</a>
The idea for <a href="https://cookingwithque.com/" target="_blank" rel="noopener">Cooking with Que</a> was born out of <a href="https://cookingwithque.com/about/" target="_blank" rel="noopener">Que’s personal journey of adopting a vegan lifestyle</a>. After facing health challenges, Broden made a conscious decision to change her diet. That’s when she discovered the benefits of plant-based cooking. Inspired by her own transformation, she wanted to share her culinary expertise and create a space where people could enjoy nutritious and satisfying vegan and vegetarian meals.  
&#8220;American Black Journal&#8221; contributor <a href="https://twitter.com/WillofMichigan">Will Glover</a>, a producer for &#8220;One Detroit,&#8221; visited The Kitchen to talk with Broden about how she kept her business thriving during the pandemic, how Detroit&#8217;s business community helps each other find success, and how her unyielding positivity motivates her desire to bring healthy food to neighborhoods across the country.
<h2>Full Transcript:</h2>
Will Glover, Producer, One Detroit: One of the things that I hear a lot about working as a small business owner in Southeast Michigan, in Detroit, is that there is a community of partnership and essentially an ability and a want for people in this business environment to help each other out. Is that something that you&#8217;ve experienced when running your business, when getting started, when you come up against an obstacle that you need a solution for? How has the business community in Southeast Michigan, in Detroit, been there?
Quiana Broden, Owner and Executive Chef, The Kitchen by Cooking with Que: I will say that everybody I&#8217;ve come in contact with- I don&#8217;t know if I&#8217;m just blessed to meet the nicest people. People are very caring, they&#8217;re very warm welcoming, and they give you information. So if I know I&#8217;m trying to do something different that I wouldn&#8217;t normally do- I&#8217;m not good at no either, so when people say no to me that just means I&#8217;m talking to the wrong person. So I will go to people who will help me get the information that I need because I don&#8217;t know everything.
But I also think, vice versa, the things that are working for me, I share it with the people that were in my circle. And honestly, the people in Detroit, we&#8217;re like open books to each other. Because the thing about it is, what is the purpose of me having this information and die with the information? It&#8217;s just going to die with me? Why would I not want to share that?
I&#8217;m very big on that and I&#8217;m also very big on keeping the circle of people around me- that we&#8217;re sharing because we should all win. There&#8217;s enough for all of us to win. In my mind, I don&#8217;t look at other restaurateurs as competition. I don&#8217;t have competition. My competition is- I&#8217;m my own competition, not everybody else. We should all be able to win. And if I&#8217;m doing something that&#8217;s working for me and it makes me successful, why would I not want to tell you so you can be successful too?
Will Glover: How has the development that&#8217;s happening down here- how do you feel about it? When it comes to the development, are you excited about it? Are there concerns? Is there any trepidation? Where do you feel like you fit in?
Quiana Broden: I&#8217;m always looking at the positive. When I always look at the positive- there is no negative for me because the negative is a waste of energy. So my brain- I&#8217;m always looking at my mission, my purpose. If I know who my clients are, how do I market to those customers? When I opened right here on Woodward, it was nobody else. There was a clothing store. It was nothing. This was a block that was not- there was no gentrification. It was like, Que, why would you want to put this right here?
Because my brain said healthy food in every hood. People should not get food based off of their zip code. They should get food because it should be their human right. So my focus is always, how do I make this food more available? So in my mind, just as fast as you see- every time you see a McDonald&#8217;s, in my head, in the future, you&#8217;re going to see a kitchen because the goal is to put healthy food everywhere.
Because we have to be the people to change the perception of what it is. So I&#8217;m very glad that they&#8217;re bringing things back to the city. I&#8217;m glad that they&#8217;re allowing the people that are from the city to actually get these locations as well.
There are different associations that are always pushing for you to support the people who are local, allowed them to get into some of the places. Like, you&#8217;ve got the Metro Detroit Black Business Association. They&#8217;re always for the small business owner. And that&#8217;s a cool backing to have, but again, you make these allies with the people that are going to help you keep growing and you keep building.
So for me, I like the community in the way it is now but I also like that we are getting to see more. But you can&#8217;t make your whole business focused on if everybody else is on the block. It&#8217;s how am I going to bring clients to my location?
Will Glover: The biggest challenge that Southeast Michigan is facing, a big challenge that Detroit is facing, all metropolitan areas are facing is how do we get millennials and anyone who wants to start a business or anyone who wants to be a part of the workforce to come to Southeast Michigan, to come do it in places like Detroit?
Quiana Broden: So my focus, again, you know it&#8217;s going to be my mission and my purpose. But it&#8217;s also families. What do people do as a family? What do people do to get back to the table? So my brain wants to do things to bring people here.
So for us, we do cooking classes that you can bring all ages. We have to get people out of their houses and we also have to stop pushing fear on people. You&#8217;ve got to think about what people are at home looking at when they&#8217;re on the news. You can&#8217;t come to Detroit because of this. Yes, we&#8217;re changing their perspective of it, but I think people just need to see it&#8217;s a really family-oriented place. There&#8217;s things for you to do. You can come out to eat at all the restaurants.
Or if you are a person that has that business idea, don&#8217;t sit on it, but create programs that have them where they can come and sit with people who are business owners like me. Like, hey, you&#8217;ve got a business idea? Let&#8217;s sit and work with you on a business plan. Let&#8217;s get you from plan A to B to C. What does that look like? And make it more- and it&#8217;s not to say that there are not programs like that out there, but I think we need to talk about it more.
As much as we can talk about negative things, if we talk about those types of things, I think it would pique the interest of people that are not here. Not here in Detroit, because you get people from out— I have people that would say, I&#8217;m leaving New York to move to Detroit. So you get that, but what about the people that are here?
I&#8217;m always saying, look in your own backyard. Look around the City of Detroit, all the places that people are. When people were in the city and they moved to the suburbs and now why do we want them to come back? Put the same amenities that are in the suburbs in the city of Detroit. I shouldn&#8217;t have to go to the suburbs to find a healthy grocery store. I&#8217;m super excited that they&#8217;re bringing more grocery stores to Detroit, but Detroit is large.
We should all have the same accessibility to healthy food. How do I make that? How do I make that become, like, the squeaky wheel gets the oil? I tell people that come to my classes if you don&#8217;t open your mouth- closed mouths don&#8217;t get fed. If you don&#8217;t open your mouth and tell your neighborhood, hey, at every gas station or corner, I want you to stop just giving us chips and cookies. Give us healthy food. Until we make the noise, it&#8217;s not going to change.
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Cooking with Que Founder Quiana Broden brings plant-based dining to Detroit with The Kitchen

Sozai-Still-7-1

To land a spot on the Detroit Free Press’s <a href="https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2022/02/09/detroit-free-press-2022-10-best-new-restaurants/6711551001/" target="_blank" rel="noopener">“Top 10 Best New Restaurants in metro Detroit”</a> list, written by the newspaper&#8217;s new Dining &amp; Restaurant Critic <a href="https://twitter.com/ladyluff" target="_blank" rel="noopener">Lyndsay Green</a>, restaurants need more than delicious food and an inviting ambiance. In Green’s opinion, restaurants with a large focus on diversity, sustainability and other humanitarian or environmental efforts rose above the rest. Taking the top restaurant spot this year is the <a href="https://www.sozairestaurant.com/" target="_blank" rel="noopener">Clawson newcomer</a>, Sozai Restaurant.
RELATED: Detroit Free Press | <a href="https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2022/02/09/detroit-free-press-2022-10-best-new-restaurants/6711551001/" target="_blank" rel="noopener">Here are the Top 10 best new restaurants in metro Detroit for 2022</a>
<figure id="attachment_24147" aria-describedby="caption-attachment-24147" style="width: 600px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" class="wp-image-24147" src="https://wordpress.detroitpbs.org/wp-content/uploads/2022/05/Sozai-Still-5.jpg" alt="Sustainable Sushi" width="600" height="338" /><figcaption id="caption-attachment-24147" class="wp-caption-text">Sozai Restaurant Owner and chef Hamije Sato identifies the fish used in his sustainable sushi dinner plate | Photo by One Detroit</figcaption></figure>
One Detroit Editor Chris Jordan met up with Green at <a href="https://www.whitewolfbakery.com/" target="_blank" rel="noopener">White Wolf Japanese Patisserie</a>, in Clawson’s thriving culinary community, to talk about the sustainability efforts that landed Sozai the top honors this year. Then, Jordan heads down to Sozai Restaurant himself to talk with owner and chef Hajime Sato and get a taste of his sustainable sushi. 
Though sustainable sushi isn’t a term you’ll hear mentioned a lot among those in the seafood industry. Chef Sato’s Sozai is only one of a few restaurants across the nation serving sushi sustainably. According to chef Sato, more than one-third of seafood served in America’s restaurants is unsustainable. 
<figure id="attachment_24162" aria-describedby="caption-attachment-24162" style="width: 600px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" class="wp-image-24162" src="https://wordpress.detroitpbs.org/wp-content/uploads/2022/05/Sozai-Still-2.jpg" alt="Sozai Restaurant " width="600" height="338" /><figcaption id="caption-attachment-24162" class="wp-caption-text">Sozai Restaurant owner and chef Hamije Sato (right) preps sushi for dinner at his restaurant with his employee. | Photo by One Detroit</figcaption></figure>
That’s something chef Sato is trying to change, though the trend isn’t quick to catch on. Jordan joins chef Sato at Sozai Restaurant’s sushi bar to learn more about the sacrifice that’s needed to change the landscape of sustainability in seafood, the local fish he features from the Great Lakes, and how sushi lovers can practice greater sustainability while enjoying a meal out. Plus, chef Sato shares his thoughts on what’s cooking in metro Detroit’s culinary scene.
<h2>Full Transcript:</h2>
Lyndsay C. Green, Restaurant &amp; Dining Critic, Detroit Free Press I wanted to really celebrate restaurants that are bringing a perspective to an area, and I think that that&#8217;s what we&#8217;re seeing with new restaurants and seeing here in Clawson. For Sozai specifically, it&#8217;s that perspective of wanting to serve sustainable sushi.
Chris Jordan, Editor, One Detroit: Clawson, a small metro Detroit city with a thriving restaurant scene. During the first year of the pandemic, we followed Clawson small businesses as they weathered the storm.
Chris Jordan Editor, One Detroit But since then, a new restaurant has opened and was named the Detroit Free Press Restaurant of the Year. Sozai by chef Hajime Sato, a new resident of Clawson who recently moved here from Seattle. Sozai is one of just a small handful of restaurants in the whole country serving sustainable sushi.
I met up with free press food critic Lyndsay Green in downtown Clawson, at White Wolf Japanese Patisserie, to discuss her top ten new restaurants list and why Sozai got the top honor.
Chris Jordan: Your list struck me as very unique because there really was a strong focus on, you know, as you said, all the restaurants on this list, in some way, are building businesses with humanitarian or environmental efforts. Great food is the baseline expectation, but to make that list, you know, restaurants had to be more than just great food.
Lyndsay C. Green: Restaurateurs really were intentional when they launched their restaurants over the past year because I think that they saw what was needed in the industry. I think they saw that you needed to be really mindful of diversity. You needed to be really mindful of things like sustainability. They really needed to pay attention to the impact that a restaurant has on our society and on our community and on the world at large.
The starting point was the traditional great food, great service, great ambiance. And so that&#8217;s when I was able to really see, &#8216;Hey, what are they doing beyond the great food?&#8217;. I think what is interesting about Sozai is that sustainability as a pillar at the restaurant goes beyond even just sustainable sourcing. There&#8217;s also this concept of sustainability within his hiring practices. I mean, within the staffing, he offers benefits to his full-time employees.
I mean, he offers health insurance, which is something that, you know, you can&#8217;t be sustainable if you&#8217;re not creating a sustainable environment for your workers. His philosophy of taking that extra step going above and beyond is evident in everything that he does as a side.
Chris Jordan: As a sushi lover, I needed to get the Sozai experience myself. I booked a reservation at their sushi bar and showed up early to speak to Chef Sato and see him and his staff prep the kitchen for dinner service.
Hajime Sato, Chef/Owner, Sozai Restaurant: It is really hard to think that the sushi can be sustainable. Do you eat sushi?
Chris Jordan: Yes, I do.
Chef Hajime Sato: Okay, so what&#8217;s your favorite?
Chris Jordan: Now I feel bad to say because I had no idea that eel is a really unsustainable fish. I love like the Unagi Rolls and stuff, but now I know that&#8217;s one of the most unsustainable.
Chef Hajime Sato: How about the yellowtail? Do you like that?
Chris Jordan Editor, One Detroit Yep.
Chef Hajime Sato: Okay. That&#8217;s not sustainable. How about bluefin tuna? Maybe. Do you know what kind of shrimp that you eat? Where is the shrimp come from? So we are literally talking about four or five species that everybody has. That&#8217;s probably 90% of the sales. I cannot use any of that. The sushi chef has to make a decision of changing that. That&#8217;s almost impossible. That&#8217;s crazy, right?
So that&#8217;s why maybe ten of the sustainable sushi place in nation at the time that I switched 13 years ago, and now it&#8217;s about ten.
Chris Jordan: Wow.
Chef Hajime Sato: So it&#8217;s not really catching on.
Chris Jordan: According to Lyndsay&#8217;s article, the amount of sustainable seafood in American restaurants has actually decreased in recent decades, and about 34% of seafood served in America is unsustainable.
Chef Hajime Sato: The thing that really frustrates me, that sushi chef who say like, &#8220;Whoa, I have a kids and maybe my kid&#8217;s going to, you know, take over my restaurant in future.&#8221; Do you understand that? Within like ten, 20 years, you&#8217;re not going to get any seafood left when you&#8217;re doing what you&#8217;re doing.
Sometimes I feel like you can make a little sacrifice in your life. A little bit, right? Then that&#8217;s going to change a little bit, right? Crazy guy like me changing the seafood sustainability and this like 25 seating restaurants not going to change anything.
But think about half of the entire population. That&#8217;s 10% reduction on, let&#8217;s say, &#8220;I know cannot eat eel all the time, but maybe I&#8217;m not going to eat at maybe ten, 20% of the time.&#8221; Entire population did it or half of population did it, that&#8217;s going to basically change entire dynamic of anything that you see.
Chris Jordan: Chef Sato&#8217;s advice to sushi lovers who want to eat more sustainably?
Chef Hajime Sato: Start with, go to a sushi bar, or any kind of seafood restaurant fishmonger, wherever you go. Just say, &#8220;where&#8217;s this fish come from?&#8221; Right. Why do you have this fish? Just a little something. Is it local? Is it seasonal, whatever that is, right?
That&#8217;s going to change a little bit of people&#8217;s minds or saying like, &#8220;Hey, is this sustainable or not?&#8221; Just say that to the people who is serving you. Then maybe they can think twice about, oh, maybe that&#8217;s how we have to shift, right? It&#8217;s about money. Okay. So ask some questions.
Chris Jordan: How much do you use more local fish or Great Lakes fish?
Chef Hajime Sato: So we use a walleye for we call it a pure Michigan roll, which, you know, people say we you know, they have a California. No, we don&#8217;t. We&#8217;re not in California. And I use a smelt, also, from Great Lakes. At this moment, those are the two that I use. And of course, I&#8217;d like to increase that.
Chris Jordan: But you also you do more vegetarian stuff and more vegetables than a lot of sushi places do.
Chef Hajime Sato: One of the things that&#8217;s, I guess if you go to the sushi bar, if you say you&#8217;re vegan or vegetarian, then you get like, just, avocado and cucumber roll. We don&#8217;t do that. We do a lot of pickled vegetables in the house and we even have it on my cassette, which is the chef&#8217;s choice meal for the vegan people. So you&#8217;re going to have a lot of choices, which I&#8217;m really excited about.
And other side of the coin on this, that the even if you get the sashimi assortment, you&#8217;ll get a lot of pickled vegetables. And some people don&#8217;t eat it. It&#8217;s like, &#8220;Eh, it&#8217;s vegetable&#8230;&#8221; And I sometimes make them eat it. Eat your freaking vegetables.
Chris Jordan: And now you mentioned the omakase, the chef&#8217;s choice experience at the sushi bar. Tell me a bit about that.
Chef Hajime Sato: I want people to experience something that you would never, ever eat from the menu if it&#8217;s there. Most of the people would stick to what they know. And I hate to say this way, but maybe a lot of people like it, but there are some fried roll with the spicy mayonnaise on the top. There is nothing Japanese about that, right?
Chris Jordan: Yeah.
Chef Hajime Sato: That is something that I&#8217;d like to change their mind and say, &#8220;Hey, there&#8217;s a lot more than that.&#8221; And yes, you&#8217;re used to eat California or the fried California with spicy mayonnaise. And today I might give you the sea snails. But, be open-minded. You might like it. You never know what you&#8217;re going to get.
And it&#8217;s really fun because even every time you come in and a month&#8217;s apart, it&#8217;s going to be different, right? And sometimes I talk to the customers and even exactly the same omakase from the menu, I might do a touch different because I talk to the customers. Maybe they like this way. Maybe I can push a little better this way. So every time it&#8217;s different. That&#8217;s why there&#8217;s a counter space over here. That&#8217;s the only time I do omakase and not at the table. Because I like to talk to the customers and get a feel.
I think relationships are so important, especially these days. Everything&#8217;s kind of Internet based and there&#8217;s no human contact that much. You know, people I think, misses that part of it in a restaurant, too. It&#8217;s so mechanical sometimes, right?
Chris Jordan: Right.
Chef Hajime Sato: I&#8217;m more old school. I like to have a regular customer for life.
Chris Jordan: And as a relative newcomer to Detroit from the Seattle restaurant scene, what does Chef Sato think of our culinary community here?
Chef Hajime Sato: One thing about Michigan or Detroit that people have to realize is it&#8217;s awesome here. Okay. Yeah, I like Seattle in some ways and they supported me. But it&#8217;s so cool to be here too, you know? Don&#8217;t think about, like, what you don&#8217;t have, but just know what you have.
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Sustainable sushi? How one metro Detroit chef is attempting to change the seafood industry

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<h3 aria-level="3"><a href="https://www.detroitpbs.org/one-detroit/one-detroit-the-story-behind-sanders/" target="_blank" rel="noopener">Getting the Scoop On the History of Sanders Chocolate &amp; Ice Cream Shoppe</a>  </h3>
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Asbury Park is more than just a street on Detroit’s west side. It’s also the title of a new movie created by Detroit-based filmmaker Ken “Legend” Williams, who grew up on the inner-city street himself. Williams drew inspiration for his film “Asbury Park” from the real struggles he faced as a child in Detroit, and wanted to show the struggles today’s inner-city children live with through their perspective.
American Black Journal host and One Detroit contributor Stephen Henderson sat down with Williams to discuss the prevalent issues today’s inner-city children face — police brutality, mental health, etc. — and how Williams believes parents should address these issues with their children. For those living outside of the environments, Williams’ film depicts, he hopes his films make them curious enough to understand and help create change.
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<h2>Watch Now:</h2>
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4/18/22: One Detroit – Sanders Candy, Stroh’s Beer, Architect Minoru Yamasaki, Asbury Park Film

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While some might think owning and operating a vineyard in Detroit might be impossible, Detroit Vineyards shows it&#8217;s not. Believe it or not, making wine in the Motor City dates back to some of the earliest days of the city&#8217;s story. Grapes used to be grown in Detroit in the late 1700s, Detroit Vineyards Winemaker Kirk Reedy shared, and the last operating winery in the city closed more than 60 years ago, but that was before Detroit Vineyards opened up in 2014.
For <a href="https://www.detroitperforms.org/" target="_blank" rel="noopener">&#8220;Detroit Performs: Live From Marygrove,&#8221;</a> General Manager Chris Southern and Reedy discuss the founding of their Detroit-based winery, its mission of investing in and giving back to the community, returning to the city&#8217;s wine-making roots, the wine-making process and where customers can go to <a href="https://easternmarket.org/district/detroit-vineyards" target="_blank" rel="noopener">get a taste</a>.
<figure id="attachment_21825" aria-describedby="caption-attachment-21825" style="width: 711px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" class="wp-image-21825" src="https://wordpress.detroitpbs.org/wp-content/uploads/2022/03/DETROIT-VINEYARDS-02.jpg" alt="Detroit Vineyards grapes " width="711" height="400" /><figcaption id="caption-attachment-21825" class="wp-caption-text">The grapes used for Detroit Vineyards&#8217; wine are locally grown and produced in Detroit&#8217;s city limits.</figcaption></figure>
<h2>Full Transcript:</h2>
Chris Southern, General Manager, Detroit Vineyard: Our wines are kind of like the city, they&#8217;re a little edgy, but they have some class and polish.
Kirk Reedy, Winemaker, Detroit Vineyards: Establishing vineyards, making fine wine in Detroit. Some would say impossible. We&#8217;re here to say that it&#8217;s not.
Chris Southern: There hasn&#8217;t been a winery here in the city in sixty years. Detroit Vineyards was a project started in 2014, just based on the idea of the possibility of planting grapes in the city of Detroit and also having a fully functioning winery. Grapes were grown here in the late seventeen hundreds, and so really, we&#8217;re just bringing that tradition back.
Chris Southern: We&#8217;re at one thousand Gratiot Avenue, just on the border of Eastern Market in Detroit. Our winery building was originally an ice cream factory. It was the old Stroh&#8217;s ice cream factory. So we&#8217;ve taken it over and turned it into a winery.
Chris Southern: We are definitely unique here. We&#8217;re an urban winery. We&#8217;re in the city of Detroit. Other wineries I&#8217;ve worked at, you walk outside and you see mountains and vineyards, and that&#8217;s beautiful. But now we see this thriving metropolis this awesome town that&#8217;s on the Renaissance. So I think we&#8217;re unlike anything else you&#8217;d see in the wine industry.
Kirk Reedy: I never thought I would be able to work with traditional winemaking in the city limits or anywhere near Detroit. So I was very excited to join the team here and do traditional winemaking once again and also bring some of the other skills that I have picked up along the way in the form of hard cider production and made production.
Chris Southern: Everything that we sell here is crushed, destemmed, fermented, wrapped and bottled right here in the winery.
Kirk Reedy: It all starts in the vineyard. The key to great wine is great raw materials. So as a winemaker, it is important to me to have a connection to the vineyard.
Chris Southern: People have responded really well to planting vineyards in the city so far, especially because right now we&#8217;ve got vacant land and we&#8217;re creating a situation where people can look out their window in the city of Detroit and see a vineyard. So pretty scenic for where we are.
Chris Southern: So we really are invested in the city of Detroit and we want to give back to the community. So when we plant vineyards, we are working with a nonprofit organization and we will use their land, plant vineyards on their land, and then we will buy the fruit that that land produces back from them at a premium. And so that money is going to go back into the community to continue the renaissance of the city.
Kirk Reedy: The winemaking process starts with the intake of the grapes. They are removed from the stems. And in the case of red wines, the red wines are fermented in contact with the skins. The white wines are pressed into juice and then the fermentation process starts.
Kirk Reedy: In both cases of red and white wine, fermentation happens by a purposeful inoculation of yeast, which will then convert the sugars into alcohol. At that point, depending on the wine treatment, could be stainless-steel aging, settling, clarification, stabilizing. Some wines will receive oak storage for up to 24 months, depending on the variety and type of wine that we&#8217;re trying to produce.
Chris Southern: One of the benefits of having a winery in the city is that you can go and have a great meal and then you can come here and taste our wines after.
Kirk Reedy: The Detroit vineyards is not only a working winery. We are also a public hospitality space. In the public hospitality space, we offer wine tasting, which could be a flight to a glass of wine. I think more importantly, this is a place for people to gather and also anybody who&#8217;s interested in furthering their understanding of wine in the world of wine. Hopefully, people can walk away with a better understanding.
Chris Southern: So here in the tasting room, we do a couple of different kinds of flights, could do three or five-course. In some cases, we will waive your flight fee with a purchase of a bottle. You can also sit, enjoy the space and have a glass of wine, or cider or mead. So there&#8217;s plenty of ways that you can have fun here.
Kirk Reedy: Customers respond very favorably to our wines. As a winemaker, the important thing for me is to make sure that our customers find something within our product family that is enjoyable to them. Ultimately, if the consumer enjoys the wine, it is good to them.
Chris Southern: I think my favorite thing is that people are in awe of the fact that we&#8217;re doing this at all, you know, so people keep saying how cool it is.
Kirk Reedy: Oftentimes, people, when they think of wineries, wine countries, vineyards, they think of these bucolic sceneries in lovely areas. The thing that makes me proud of the winemaking process in Detroit at Detroit Vineyards is all the things that lead up to successfully getting the raw materials so we can do the best possible job in our winery.
Kirk Reedy: And also as a Michigan native, Detroit&#8217;s the premier manufacturing city in the world. Being part of the legacy that Detroit has established in the world and to have that contribution be fine wine is very rewarding to me.
Chris Southern: I think a place like Detroit Vineyard is as important to Detroit because we need to show the world that we can do stuff like this. That we&#8217;re not, you know, I think the story that&#8217;s told of Detroit still away from Michigan is that it&#8217;s very depressed here, and we don&#8217;t have things like good wines, and we want to highlight that that&#8217;s not true, that we can do that here and we will.
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Returning to the Roots: Detroit Vineyards Is Bringing Wine Making Back to the Motor City

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Originally aired on April 14, 2021
Whether you’re team Lafeyette or team American, we can all agree Detroit makes the best Coney dogs. And they should— the famous Motor City meal was founded here more than a century ago in the early 1900s. But what’s the story underneath all that meat sauce, mustard and onions? Let&#8217;s take a look back at Detroit&#8217;s Coney dog history. 
From Detroit Public TV’s “<a href="https://www.dptv.org/programs/detroit-remember-when-made-motor-city/" target="_blank" rel="noopener">Detroit Remember When: Made in the Motor City</a>” documentary, host Erik Smith gets the full scoop on Detroit&#8217;s Coney dog history with <a href="https://twitter.com/newsrecruiter" target="_blank" rel="noopener">Joe Grimm</a>, author of “Coney Detroit,” Grace Keros, a 3rd generation owner of American Coney Island, <a href="https://twitter.com/therealkenbrown" target="_blank" rel="noopener">Ken Brown</a> of WJR Radio, and <a href="https://dearbornbrand.com/" target="_blank" rel="noopener">Dearborn Sausage</a>’s Don Kosch, who share the history of the Coney Island name, it&#8217;s rise to fame and why you’ll be craving one after watching this clip. 
<h2>Full Transcript:</h2>
Erik Smith: The iconic brands of Detroit. Now, wait a minute, this is Highland Park, so why start here? Well, the city of Highland Park is in the city of Detroit, after all, and this is where Henry Ford built his iconic Model T, the very first affordable car for the working man. And the guys working there, of course, had to eat something. So, when the Coney Island hot dog came along, boy, it made a real splash. And they made them right here, Red Hots Coney Island.
The Model T plant was just up the street, of course, so lunchtime? (Laughter) This was the perfect recipe. Good bun, great dog, a layer of mustard, and then the coney sauce, and some onions, oh yeah. OK, if you haven&#8217;t heard about Red Hots, I know you know about those two Coney&#8217;s right there at Michigan and Lafayette, The Lafayette and The American, iconic Motor City cuisine.
Grace Keros, Owner, American Coney Island: Iconic. And I don&#8217;t use that word very often because some people overuse it, but it really is.
Erik Smith: Grace Keros is the third-generation owner of American Coney Island. Grace&#8217;s grandfather, Gus, actually started it all down on Michigan Avenue back in 1917.
Grace Keros: He came from a place called Dada in Greece, little Village out in the mountains. Landed at Ellis Island, heard there were jobs in Detroit, so he made his way to Detroit, but in fact couldn&#8217;t get anything. He thought, well, I&#8217;ll start something on my own and right there on that same corner that we&#8217;re at right now, he started a little pushcart selling hot dogs, and shining shoes, and cleaning hats, and popcorn.
Erik Smith: Soon, Gus&#8217;s brother Bill came over and joined him and they opened up a storefront and called it &#8220;American Coney Island&#8221;.
Joe Grimm, Author, Coney Detroit: It was a very simple lunch. There didn&#8217;t need to be a menu. You could get a hotdog, chips, something to drink, that was about it.
Erik Smith: It wasn&#8217;t long before Brother Bill opened Lafayette Coney Island next door.
Joe Grimm: These Coney Islands are running in the fastest growing city in the world.
Erik Smith: But why are the restaurants called Coney Island? Chili Dogs too?
Grace Keros: Coney Island in New York is an amusement park; it&#8217;s not a food.
Erik Smith: In New York, coney Island was known for Luna Park, those bathing beauties, and hot dogs. What Gus Keros saw, was an opportunity knocking.
Grace Keros: When he saw that amusement park, it made such a huge impact on him, that he was like, you know what? I&#8217;m in America, because he&#8217;s in America and was so grateful and thankful for that, American Coney Island, and hence the name.
Erik Smith: In Brooklyn, ehh they got their dogs and sauerkraut, but not Coney&#8217;s. No, no, not like they make them here.
Joe Grimm: That sauce is a very much like a Greek spaghetti sauce, if you will. And so, we think they took a little bit of grease, put it on a little bit of America and sold it.
Erik Smith:  Pure Coney&#8217;s can be found in other parts of the country if you want to look hard enough these days. There are many across Michigan, but nothing like, well, the ones here in Metro Detroit. Here, it&#8217;s tradition and we have our own Coney decorum.
Grace Keros: As a matter of fact, even today, when people ask for ketchup on a hot dog, I give them the bottle. So you put it on, we don&#8217;t put ketchup on a Coney dog.
Joe Grimm: No ketchup goes on a Coney. The ketchup is only there for the fries.
Ken Brown, WJR Radio:  And it&#8217;s always the dog, forget about the mustard and the chili, the dog makes the Coney.
Grace Keros: You don&#8217;t fry a hot dog, you don&#8217;t steam a hot dog, you don&#8217;t boil a hot dog.
Ken Brown: Does it have skin on it? You know, does it break apart? The ones with skin and casings on it, that&#8217;s the Coney Island.
Grace Keros: It&#8217;s a flat top stainless-steel grill, and you just put them right on the grill. Start cooking them until they start browning and popping.
Erik Smith:  American, Lafayette, and other Coney Islands get their hot dogs, believe it or not, from the same place, Dearborn Sausage.
Don Kosch, Owner, Dearborn Sausage: We&#8217;re a niche company, and that&#8217;s exactly what&#8217;s, that&#8217;s what we&#8217;re there for. You know, we do specialty things.
Erik Smith:  The maker may be the same, but the hot dog recipes are different for the different Coney Islands.
Don Kosch: Everybody seems to have a particular taste profile, so you have to stick to what the customers are used to.
Erik Smith: After the dog, of course, comes the sauce.
Joe Grimm: These are trade secrets. We ask everybody for the recipe; nobody will give you the recipe.
Erik Smith: Judith Martin, the famed Miss Manners, gave it her best to follow the first rule of Coney Island etiquette.
Grace Keros: You don&#8217;t need a Coney with a knife and a fork.
Joe Grimm: Judith Martin was an expert on manners, but she&#8217;s no expert on Coneys.
Grace Keros: You&#8217;re supposed to pick it up with your hands and eat it.
Joe Grimm: And I use it over and under a grip, and you come in like this on one end.
Ken Brown: But whatever falls, falls.
Joe Grimm: But if it&#8217;s kind of messy, you got to kind of go all the way.
Ken Brown: Three bites, and that&#8217;s it.
Grace Keros: You know a good coney by how many napkins you use.
Erik Smith: Coney Island history now includes Coney Sprawl. When some Detroiters headed to the burbs, well, they had to bring their Coney&#8217;s right along with them.
Joe Grimm: One of the sons, Tony Keros, decided he would leave the city, and he started opening Coneys in the shopping centers.
Grace Keros: Pretty much every Coney Island and every person who started those, stemmed from my grandfather, because as soon as he started making money, then he would bring somebody over. That&#8217;s what we do, you know, we&#8217;re Greek, family is so important.
Joe Grimm: The whole Leo&#8217;s chain, the biggest chain in the country, is descended by business from the Keros family. The Kerby&#8217;s chain is related by blood to the Keros family. There are hundreds of Coney Islands that you could trace directly to that corner of Michigan and Lafayette.
Grace Keros: There&#8217;s tons of us. There&#8217;s a whole mess of us, absolutely.
Erik Smith: All over in southwest Detroit, there&#8217;s still another classic Coney Island that dates back to the 1920s.
Benny Napoleon, Wayne County Sheriff:  The real person who understands Coney&#8217;s, now, this is the difference between somebody who really understands, go to Duly&#8217;s over on Vernor.
Erik Smith: Now, Duly wasn&#8217;t Greek. In fact, he came from Albania. He passed away in the 1960s, but Duly&#8217;s place still makes Coney&#8217;s.
Benny Napoleon: Now I love American, and I love Lafayette, but I spent many a days at Duly&#8217;s, which is really like a small place.
Joe Grimm: Food critics, like the old-fashioned kind of food critics who write for newspapers and magazines, look down on Detroit&#8217;s signature food, because they think it&#8217;s not sophisticated enough. It makes us look like what we are, a town where men and women work for a living.
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The Craze Behind Detroit’s Famous Coney Dogs 

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It’s fresh, pure and delicious, and it’s a brand some Detroiters might recognize. From <a href="https://dptv.org/" target="_blank" rel="noopener">Detroit Public Television</a>‘s documentary “<a href="https://www.dptv.org/programs/detroit-remember-when-made-motor-city/" target="_blank" rel="noopener">Detroit Remember When: Made in the Motor City</a>,” host Erik Smith takes viewers on a nostalgic journey back to the creation of the Velvet Peanut Butter company in Detroit in 1937.
Smith talks to Linda Klein, the daughter of Velvet Peanut Butter Founder Paul Zuckerman, who was referred to as the “peanut butter king;” Tom Klein, a former Velvet Peanut Butter executive; and Eric Bruce, the company&#8217;s new president and CEO who has recently brought the <a href="http://velvetpeanutbutter.com/" target="_blank" rel="noopener">peanut butter brand</a> back to Michigan&#8217;s local grocers, about the brand’s rise to popularity, what led to the company&#8217;s decline in the 1980s, and how the iconic peanut butter brand became intertwined with Detroit&#8217;s history.
<h2>Full Transcript:</h2>
Eric Bruce, President &amp; Chief Executive Officer, Velvet Peanut Butter: I really think local brands help you identify with who you are.
Erik Smith: OK, so whatever happened to Velvet Peanut Butter?
Eric Bruce: It was a very prominent brand, and I remember it being prominently displayed in the grocery stores. And at the time, most of the grocery stores were locally owned. Stores that used to carry Velvet Peanut Butter are no longer around, Great Scott, Farmer Jack, Chatham.
Erik Smith: There were all the national brands, Peter Pan, Skippy, but here in Detroit, Velvet was our peanut butter.
Eric Bruce: I don&#8217;t know that I realized it was a Detroit brand at the time. It was just the most popular brand in the grocery store.
Linda Klein, Daughter of Original Velvet Peanut Butter Founder: But it was smooth. It was smooth, fresh, pure and delicious; it was smooth.
Erik Smith: Paul Zuckerman was the man behind Velvet. He came to America from Turkey as a little boy and wound up right here in Detroit.
Linda Klein: Started in 1937, and the way it happened, according to Paul Zuckerman, my father, he was driving a truck when he decided he wanted to marry my mother. Her parents didn&#8217;t think driving a truck was so impressive and he was looking to, he was always very entrepreneurial.
Erik Smith: So Mr. Zuckerman and another truck driver went into the peanut butter business.
Linda Klein: They bought a couple of machines and set up shop in a garage on 12th Street, my father and Harry Gaz, and the two of them alone together did everything.
Erik Smith: Harry Gaz ran production and Paul Zuckerman became the salesman.
Tom Klein, Former Executive, Velvet Peanut Butter:  He would tell me that he&#8217;d fill up his car with cases of peanut butter and go out and hit the road. And his favorite sales pitch was, &#8220;I&#8217;m down to one last case of peanut butter, I don&#8217;t want to go home with it. Just take the last one and make my day.&#8221;.
Erik Smith: When World War II started, Uncle Sam pressed Velvet into service to help feed our troops.
Linda Klein: Because the government felt it was such an essential product, that probably put the stamp of approval on peanut butter. Mothers probably felt, well if it&#8217;s good enough for the soldiers and they think it&#8217;s healthy.
Erik Smith: The Velvet&#8217;s Jar came with those fresh, pure and delicious faces inspired by Paul Zuckerman&#8217;s little boy Norbert.
Linda Klein: It does look like him. He wasn&#8217;t so pure, but he was a cute kid; adorable kid.
Erik Smith: You know there was a time eating peanut butter was actually a chore. The oil and the ground peanuts would separate, and then they had to be mixed again by hand. Paul Zuckerman had the solution.
Linda Klein: It was called, “Velvet homogenized peanut butter”, and he always claimed that they started it, so I only can believe that. But you know, I wouldn&#8217;t go to court on it.
Tom Klein: He was so successful with it, he was known everywhere as the peanut butter king. And if he wasn&#8217;t known when you first met him, as the peanut butter king, he made sure that you knew that he was the peanut butter king by the time you finish the conversation.
Erik Smith: In 1950, the peanut butter king decided to diversify, buying the crunchy potato chip company.
Linda Klein:  Soupy Sales advertised for them. He used to call everybody a birdbath. I don&#8217;t know why, you&#8217;re a good birdbath or you&#8217;re a bad birdbath. He was just a wild guy.
Erik Smith: By the late 1950s, Velvet merged with Sunshine Biscuit, joining national brands like Hydrox, Cookies and Hi-Ho crackers. Test kitchen cooks dreamed up dishes with ingredients like gelatin, miracle whip and peanut butter.
Linda Klein: But there was a big thing in those days, Jell-O and miracle weapon, Jell-O and sour cream, and Jell-O and whipping cream. I loved it, but that does not sound like a very good recipe to me. You can&#8217;t win them, right.
Erik Smith: The sunshine deal did make Paul Zuckerman a multimillionaire, but he stayed on in charge of the velvet operation.
Tom Klein: When the brand was at its strongest, we had sales in Indiana and several cities, some in Illinois. But basically, it was a Detroit brand and an unbelievably well-known Detroit brand.
Erik Smith: Just a few years later, Sunshine&#8217;s enthusiasm for peanut butter apparently dimmed, and Paul Zuckerman bought his company back for, well, peanuts. By then, he&#8217;d be known as a philanthropist, as well as the peanut butter king.
Linda Klein: His answer was, &#8220;Well, I guess I&#8217;m just a lucky truck driver. Just a lucky truck driver&#8221;. So, people sometimes would tease and make a little bit of fun about it.
Erik Smith: Once again, Velvet Peanut Butter was sold to another national company that, well, shut it down in the 1980s.
Eric Bruce: Things disappear, and you don&#8217;t really notice them for a long time. And then, when you can&#8217;t find it anymore, you start to wonder.
Erik Smith: Well, now it&#8217;s back in local supermarkets. Eric Bruce, a Detroit area native, is making Velvet Peanut Butter, once again.
Eric Bruce: We went back to a velvet recipe from the 40s. Velvet Peanut Butter, just like all other brands, the recipe had changed throughout the years, and we went back to an old-fashioned recipe.
Tom Klein: It became a terrific brand. But the real story is that it was Paul Zuckerman. You know, he made it what it is. I guess the proof is it&#8217;s on the shelf again, we got Velvet Peanut Butter back on the shelf, which is quite a nice thing.
&nbsp;
Subscribe to One Detroit’s<a href="https://www.youtube.com/c/OneDetroit/videos"> YouTube Channel</a> &amp; Don’t miss One Detroit Mondays and Thursdays at 7:30 p.m. on Detroit Public TV, WTVS-Channel 56.
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<h2><a href="https://www.detroitpbs.org/category/one-detroit/">View Past Episodes &gt;</a></h2>
Watch One Detroit every Monday and Thursday at 7:30 p.m. ET on Detroit Public TV on Detroit Public TV, WTVS-Channel 56.

The creation and history of Detroit’s Velvet Peanut Butter brand

ONE-DETROIT-545-PROMO-STILL-1

It’s square, pretty cheesy and known all around town. Tonight, we dig deep into the origins of the city’s iconic Detroit style pizza and learn why it tastes so good. Plus, where does all the cheese go, and they used what as pans in the past? Find out all these answers and more as One Detroit’s Bill Kubota discusses the history of Detroit style pizza with Buddy’s and Cloverleaf Pizza, as part of the Detroit Public TV’s documentary series Detroit Remember When: Made in the Motor City.
&nbsp;
Subscribe to One Detroit’s<a href="https://www.youtube.com/c/OneDetroit/videos"> YouTube Channel</a> &amp; Don’t miss One Detroit Mondays and Thursdays at 7:30 p.m. on Detroit Public TV, WTVS-Channel 56.
Catch the daily conversations on our <a href="http://onedetroitpbs.org">website</a>,<a href="https://www.facebook.com/onedetroit/"> Facebook</a>,<a href="https://twitter.com/DPTVOneDetroit"> Twitter</a> @DPTVOneDetroit, and<a href="https://www.instagram.com/one.detroit/?hl=en"> Instagram</a> @One.Detroit
<h2><a href="https://www.detroitpbs.org/category/one-detroit/">View Past Episodes &gt;</a></h2>
Watch One Detroit every Monday and Thursday at 7:30 p.m. ET on Detroit Public TV on Detroit Public TV, WTVS-Channel 56.

Pizza by the square: digging into the origins of Detroit style pizza

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<h2>This Week on One Detroit, Arts &amp; Culture:</h2>
<h4><a href="https://www.detroitpbs.org/30-year-friendship-paves-way-for-common-chords-nonprofit/" target="_blank" rel="noopener">30 Year Friendship Paves Way for Common Chords Nonprofit </a></h4>
A friendship sparked 30 years ago at a local radio station has paved the way for the founding of <a href="https://www.commonchords.net/" target="_blank" rel="noopener">Common Chords</a>, a Detroit-based nonprofit focusing on understanding diverse groups of people and creating connection between shared values using music. When Rev. Robert Jones Sr., who grew up in Detroit, and <a href="https://www.mattwatroba.net/" target="_blank" rel="noopener">Matt Watroba</a>, a former teacher from Plymouth, connected 30 years ago, they found something special when they began creating music. Audiences reacted positively to their camaraderie on stage, which led the two to create Common Chords. One Detroit producer Sarah Smith met up with Jones Sr. and Watroba at the reverend&#8217;s church, <a href="https://www.facebook.com/Sweet-Kingdom-MBC-100614841597215/" target="_blank" rel="noopener">Sweet Kingdom Baptist Church</a> in Detroit, to hear more about Common Chord’s mission and vision for the organization’s future.
<h4><a href="https://www.detroitpbs.org/ddc-dances-keeps-moving-40-years-after-start/" target="_blank" rel="noopener">DDC Dances Keeps Moving 40 Years After Start</a></h4>
Forty years after four Detroit dancers set out to create a professional contemporary dance studio in the city, <a href="http://www.ddcdances.org/" target="_blank" rel="noopener">DDC Dances</a> studio has continued to move and groove through the decades. Owned and operated by founding member <a href="http://www.ddcdances.org/DDC_Website/Artistic_Director.html" target="_blank" rel="noopener">Barb Selinger</a>, DDC Dances still succeeds at choreographing beautiful, deep performances. One Detroit producer Sarah Smith caught up with DDC Dances members while they practiced for their upcoming show, “Stomping Ground,” a reflective dance that will touch on topics like mental health, climate change and more.
<h4><a href="https://www.detroitpbs.org/digging-into-detroit-style-pizzas-origins/" target="_blank" rel="noopener">Pizza by the Square: Digging into Detroit Style Pizza’s Origins</a></h4>
It’s square, pretty cheesy and known all around town. Tonight, we dig deep into the origins of the city’s iconic Detroit style pizza and learn why it tastes so good. Plus, where does all the cheese go, and they used what as pans in the past? Find out all these answers and more as One Detroit’s Bill Kubota discusses the history of Detroit style pizza with <a href="https://www.buddyspizza.com/" target="_blank" rel="noopener">Buddy’s Pizza</a> and <a href="https://cloverleaf-pizza.com/" target="_blank" rel="noopener">Cloverleaf Pizza</a>, as part of the Detroit Public TV’s documentary series <a href="https://www.dptv.org/programs/detroit-remember-when-made-motor-city/" target="_blank" rel="noopener">Detroit Remember When: Made in the Motor City</a>.
&nbsp;
<h2>Watch Now:</h2>
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Subscribe to One Detroit’s<a href="https://www.youtube.com/c/OneDetroit/videos"> YouTube Channel</a> &amp; Don’t miss One Detroit Mondays and Thursdays at 7:30 p.m. on Detroit Public TV, WTVS-Channel 56.
Catch the daily conversations on our <a href="http://onedetroitpbs.org">website</a>,<a href="https://www.facebook.com/onedetroit/"> Facebook</a>,<a href="https://twitter.com/DPTVOneDetroit"> Twitter</a> @DPTVOneDetroit, and<a href="https://www.instagram.com/one.detroit/?hl=en"> Instagram</a> @One.Detroit
<h2><a href="https://www.detroitpbs.org/category/one-detroit/">View Past Episodes &gt;</a></h2>
Watch One Detroit every Monday and Thursday at 7:30 p.m. ET on Detroit Public TV on Detroit Public TV, WTVS-Channel 56.
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1/10/22: One Detroit – Common Chords, DDC Dances, Detroit Style Pizza

robin-seymour-1d-ep-main

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Originally aired 11/26/2020
<h2>This Week on One Detroit, Arts &amp; Culture:</h2>
<h4><a href="https://www.detroitpbs.org/cooking-with-que-quiana-broden/">Cooking with Que</a></h4>
Meet Quiana “Que” Broden, who runs “The Kitchen by Cooking with Que” on Woodward in Midtown. She’s part teacher, makes vegan food taste delicious, and is all family.
<h4><a href="https://youtu.be/4WpjkoVv5p4">Danny Raskin: Dinner on the Town, Then and Now</a></h4>
 One Detroit Senior Producer Bill Kubota has the incredible story of 101-year-old Danny Raskin, a food columnist with the Detroit Jewish News. Raskin talks about his longtime newspaper career and some of the stories he’s covered.
<h4><a href="https://www.detroitpbs.org/marie-woo-the-potters-potter/">The Potter’s Potter</a></h4>
One Detroit caught up with legendary ceramicist and 2020 Kresge Eminent Artist, Marie Woo, to discuss her philosophy on creating, her world-renown glaze “Woo Blue,” and her commitment to preserving the art form for the next generation. Woo is a graduate of Cranbrook Academy of Art and a board member of Pewabic Pottery.
<h4><a href="https://www.detroitpbs.org/rockin-robin-seymour-robin-the-music/">Rockin’ Robin Seymour: Robin &amp; the Music</a></h4>
If you grew up here in Detroit, chances are Robin Seymour narrated your musical memories as one of the most popular DJs starting in the 1950s. He passed away in April of this year, but his role in Detroit broadcasting history won’t be forgotten.
<h2>Watch Here:</h2>
&nbsp;
[/et_pb_text][et_pb_video_slider _builder_version=&#8221;4.5.3&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_video_slider_item src=&#8221;https://www.youtube.com/watch?v=6rJFVp_9dFw&#8221; _builder_version=&#8221;4.5.3&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item src=&#8221;https://www.youtube.com/watch?v=ngmxHoqX5nY&#8221; _builder_version=&#8221;4.5.3&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item src=&#8221;https://www.youtube.com/watch?v=a-XNr1j7PvU&#8221; _builder_version=&#8221;4.5.3&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item src=&#8221;https://www.youtube.com/watch?v=AFRKNXQgD_s&#8221; _builder_version=&#8221;4.5.3&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item src=&#8221;https://www.youtube.com/watch?v=aMS8wHBY5Ss&#038;feature=youtu.be&#8221; _builder_version=&#8221;4.5.3&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][/et_pb_video_slider][et_pb_text _builder_version=&#8221;4.14.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]
Subscribe to One Detroit’s<a href="https://www.youtube.com/c/OneDetroit/videos"> YouTube Channel</a> &amp; Don’t miss One Detroit Mondays and Thursdays at 7:30 p.m. on Detroit Public TV, WTVS-Channel 56.
Catch the daily conversations on our<a href="http://onedetroitpbs.org"> website</a>,<a href="https://www.facebook.com/onedetroit/"> Facebook</a>,<a href="https://twitter.com/DPTVOneDetroit"> Twitter</a> @DPTVOneDetroit, and<a href="https://www.instagram.com/one.detroit/?hl=en"> Instagram</a> @One.Detroit
<h2><a href="https://www.detroitpbs.org/category/one-detroit/">View Past Episodes &gt;</a></h2>
Watch One Detroit every Monday and Thursday at 7:30 p.m. ET on Detroit Public TV on Detroit Public TV, WTVS-Channel 56.
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11/22/21: One Detroit – Cooking with Que, Marie Woo, Danny Raskin, Robin Seymour

2020-04-09_1343

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<h2> Tonight on One Detroit:</h2>
<ul>
<li>ROUNDTABLE: Christy, Nolan and Stephen talk about the devastating impact of COVID-19 in Detroit and Michigan.</li>
<li>EDUCATIONAL RESOURCES: Tonya Allen, president &amp; CEO of The Skillman Foundation, talks with Stephen about the educational resources available to families now that Michigan schools have closed for the remainder of the school year.</li>
<li>HAND SANITIZER: One Detroit&#8217;s Bill Kubota reports on how Griffin Claw Brewing Company is making much-needed hand sanitizer during the COVID-19 outbreak.</li>
<li>ALEXANDRA SILBER: Christy checks in with Broadway actress and Detroit native Alexandra Silber in New York on the impact of COVID-19 on the arts, and Alexandra provides One Detroit with a clip from one of her musical performances.</li>
</ul>
<h2>Watch for upcoming videos:</h2>
[/et_pb_text][et_pb_video_slider controls_color=&#8221;light&#8221; _builder_version=&#8221;4.0.9&#8243;][et_pb_video_slider_item admin_title=&#8221;Double-click to add Full Episode&#8221; src=&#8221;https://www.youtube.com/watch?v=IUFsaEE2RY4&#8243; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item admin_title=&#8221;Double-click to add Segment 1&#8243; src=&#8221;https://www.youtube.com/watch?v=mKvbeNPXN68&#8243; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item admin_title=&#8221;Double-click to add Segment 2&#8243; src=&#8221;https://www.youtube.com/watch?v=q8nIoUcZ4Uo&#8221; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item admin_title=&#8221;Double-click to add Segment 3&#8243; src=&#8221;https://www.youtube.com/watch?v=EOONIEbEITM&#8221; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item admin_title=&#8221;Double-click to add Segment 4&#8243; src=&#8221;https://www.youtube.com/watch?v=nsJcSQNPNUk&#8221; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item src=&#8221;https://www.youtube.com/watch?v=10I8Ag2Q4PA&#8221; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][/et_pb_video_slider][et_pb_text _builder_version=&#8221;3.27.4&#8243; z_index_tablet=&#8221;500&#8243; text_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; text_text_shadow_vertical_length_tablet=&#8221;0px&#8221; text_text_shadow_blur_strength_tablet=&#8221;1px&#8221; link_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; link_text_shadow_vertical_length_tablet=&#8221;0px&#8221; link_text_shadow_blur_strength_tablet=&#8221;1px&#8221; ul_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; ul_text_shadow_vertical_length_tablet=&#8221;0px&#8221; ul_text_shadow_blur_strength_tablet=&#8221;1px&#8221; ol_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; ol_text_shadow_vertical_length_tablet=&#8221;0px&#8221; ol_text_shadow_blur_strength_tablet=&#8221;1px&#8221; quote_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; quote_text_shadow_vertical_length_tablet=&#8221;0px&#8221; quote_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_2_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_2_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_2_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_3_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_3_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_3_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_4_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_4_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_4_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_5_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_5_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_5_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_6_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_6_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_6_text_shadow_blur_strength_tablet=&#8221;1px&#8221; box_shadow_horizontal_tablet=&#8221;0px&#8221; box_shadow_vertical_tablet=&#8221;0px&#8221; box_shadow_blur_tablet=&#8221;40px&#8221; box_shadow_spread_tablet=&#8221;0px&#8221;]
<h2><a href="https://www.detroitpbs.org/category/one-detroit/" target="_blank" rel="noopener noreferrer">View Past Episodes &gt;</a></h2>
Watch One Detroit every Thursday at 7:30pm ET on Detroit Public TV. 
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

4/9/20: One Detroit – Roundtable / Oakland County / Educational Resources / Hand Sanitizer / Alexandra Silber

2020-03-26_1315

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<h2> Tonight on One Detroit:</h2>
<ul>
<li>RESTAURANTS: Christy talks with Ron Bartell, owner of <a href="http://www.kuzzoschickenandwaffles.com/" target="_blank" rel="noopener noreferrer">Kuzzo&#8217;s Chicken &amp; Waffles</a> on Livernois Avenue, about how the coronavirus outbreak is affecting his business and how he is adapting to being a carryout and delivery only restaurant.</li>
<li>ASIAN AMERICANS:  Roland Hwang and Richard Mui talk about how <a href="https://www.vox.com/identities/2020/3/25/21190655/trump-coronavirus-racist-asian-americans" target="_blank" rel="noopener noreferrer">Asian Americans</a> across the country have become targets of discrimination and attacks, blaming them for the spread of the coronavirus.</li>
<li>FAMILIES COPING: Clinical psychologist Dr. Erin Hunter gives advice on how parents can ease <a href="https://www.vox.com/2020/3/20/21186739/coronavirus-kids-parents-covid-19-pandemic-parenting" target="_blank" rel="noopener noreferrer">anxiety and fears in their children</a> during the pandemic, along with how to deal with the new normal of kids being at home.</li>
</ul>
<h2>Watch Now:</h2>
[/et_pb_text][et_pb_video_slider controls_color=&#8221;light&#8221; _builder_version=&#8221;4.0.9&#8243;][et_pb_video_slider_item admin_title=&#8221;Double-click to add Full Episode&#8221; src=&#8221;https://www.youtube.com/watch?v=UPM5RJi4giE&#038;feature=youtu.be&#8221; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item admin_title=&#8221;Double-click to add Segment 1&#8243; src=&#8221;https://www.youtube.com/watch?v=2u1ExnwrxH4&#038;feature=youtu.be&#8221; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item admin_title=&#8221;Double-click to add Segment 2&#8243; src=&#8221;https://www.youtube.com/watch?v=VGP-R0W5j6A&#038;feature=youtu.be&#8221; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][et_pb_video_slider_item admin_title=&#8221;Double-click to add Segment 3&#8243; src=&#8221;https://www.youtube.com/watch?v=aKYPXd4ctxQ&#038;feature=youtu.be&#8221; _builder_version=&#8221;4.0.9&#8243; show_image_overlay=&#8221;off&#8221;][/et_pb_video_slider_item][/et_pb_video_slider][et_pb_text _builder_version=&#8221;3.27.4&#8243; z_index_tablet=&#8221;500&#8243; text_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; text_text_shadow_vertical_length_tablet=&#8221;0px&#8221; text_text_shadow_blur_strength_tablet=&#8221;1px&#8221; link_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; link_text_shadow_vertical_length_tablet=&#8221;0px&#8221; link_text_shadow_blur_strength_tablet=&#8221;1px&#8221; ul_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; ul_text_shadow_vertical_length_tablet=&#8221;0px&#8221; ul_text_shadow_blur_strength_tablet=&#8221;1px&#8221; ol_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; ol_text_shadow_vertical_length_tablet=&#8221;0px&#8221; ol_text_shadow_blur_strength_tablet=&#8221;1px&#8221; quote_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; quote_text_shadow_vertical_length_tablet=&#8221;0px&#8221; quote_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_2_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_2_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_2_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_3_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_3_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_3_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_4_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_4_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_4_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_5_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_5_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_5_text_shadow_blur_strength_tablet=&#8221;1px&#8221; header_6_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; header_6_text_shadow_vertical_length_tablet=&#8221;0px&#8221; header_6_text_shadow_blur_strength_tablet=&#8221;1px&#8221; box_shadow_horizontal_tablet=&#8221;0px&#8221; box_shadow_vertical_tablet=&#8221;0px&#8221; box_shadow_blur_tablet=&#8221;40px&#8221; box_shadow_spread_tablet=&#8221;0px&#8221;]
<h2><a href="https://www.detroitpbs.org/category/one-detroit/" target="_blank" rel="noopener noreferrer">View Past Episodes &gt;</a></h2>
Watch One Detroit every Thursday at 7:30pm ET on Detroit Public TV. 
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

3/26/20: One Detroit – Restaurants / Asian Americans / Families Coping

HG73577.MOV.06_01_41_09.Still001

[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.0.9&#8243;][et_pb_row _builder_version=&#8221;4.0.9&#8243;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.0.9&#8243;][et_pb_divider _builder_version=&#8221;4.0.9&#8243;][/et_pb_divider][et_pb_text _builder_version=&#8221;4.0.9&#8243;]March 5, 2020 | Cameron Sanders
<a href="http://www.yumvillage.com/" target="_blank" rel="noopener noreferrer">Yum Village</a> located on Woodward in the New Center area has made a name for itself as one of Detroit’s <a href="https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2020/02/14/best-new-restaurant-no-2-yumvillage-detroit/4641179002/" target="_blank" rel="noopener noreferrer">best up-and-coming restaurants</a> with its Afro-Caribbean cuisine. Owner Godwin Ihentuge spoke with Christy McDonald about the cultivation of Yum Village and future plans for the restaurant.
Ihentuge says that Yum village began as a series of popups with the intention of providing a shared kitchen space for up-and-coming chefs, who needed help to overcome barriers of owning their own spaces. The popups then evolved into a food truck and most recently, the addition of a brick-and-mortar location.
Yum Village still acts as an incubator for new restaurants and food concepts every 3-6 months, providing information on managing finances and marketing. Ihentuge says that they are many challenges facing up-and-coming restaurateurs of color when it comes to sustainability, and that’s why it is important to have steps and programs in place to help people acknowledge these realities.
Yum Village also hosts cooking workshops twice a month as well as various arts and entertainment events.
Ihentuge says that he is excited to continue to spread the Afro-Caribbean influence in Detroit and is planning on expanding his hours to introduce the breakfast he grew up eating as a kid.
Featured Image: Chef Godwin Ihentuge of Yum Village​ 
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New Center’s Yum Village

Sanders-Novi

[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_code _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<iframe loading="lazy" width="853" height="505" src="https://www.youtube.com/embed/VwEucFLGkNI" title="Getting the Scoop On the History of Sanders Chocolate &#038; Ice Cream Shoppe | Clip" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe>[/et_pb_code][et_pb_text _builder_version=&#8221;4.23&#8243; global_colors_info=&#8221;{}&#8221;]
This story was originally posted on October 30, 2018. It was updated on November 10, 2023.
You might know Sanders Chocolate &amp; Ice Cream Shoppe for its famous bumpy cake, or maybe for bringing the tradition of &#8220;Sweetest Day&#8221; to Detroit, but did you know the iconic Detroit candy brand started more than a century ago? Confectioner Fred Sanders Schmidt opened up his family candy store in 1875, after moving from Chicago following the Great Chicago Fire of 1871. By the 1960s, his candy store had become a household name in Detroit.<span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;201341983&quot;:0,&quot;335551550&quot;:0,&quot;335551620&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0,&quot;335559740&quot;:259}"> 
But the Bumpy Cake many have come to know and love may soon be out of stock by the end of the year, <a href="https://www.facebook.com/SandersCandy/posts/pfbid0nx5X5Ui2bPR3FkA9BBxeEgbCmuL9DtUbEeruaT7f98vvExFwcWPssNYZQ5ggbrmul">Vic Mehren, CEO of Second Nature Brands</a>, the parent company of Sanders, announced in a Facebook post. The iconic chocolate cake was for many years made by the Livonia-based Minnie Marie Bakers, Inc., better known as Awry’s, until the bakery announced it was closing. The company continues to search for a new partner to make Bumpy Cakes with. <span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;201341983&quot;:0,&quot;335551550&quot;:0,&quot;335551620&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0,&quot;335559740&quot;:259}"> 
“After conversations with more than a dozen bakeries, we have not yet found a new partner who can maintain the high quality and classic taste that our consumers expect and deserve. Unfortunately, this means that Bumpy Cakes will soon be out of stock until we can find a new bakery partner with the capabilities to get us back into production,” Mehren wrote. <span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;201341983&quot;:0,&quot;335551550&quot;:0,&quot;335551620&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0,&quot;335559740&quot;:259}"> 
From Detroit Public TV’s “<a href="https://www.dptv.org/programs/detroit-remember-when-made-motor-city/">Detroit Remember When: Made in the Motor City</a>” documentary, One Detroit Senior Producer Bill Kubota and host Erik Smith learn about the history of the Sanders brand from Brian and Karen Jefferson of Sanders Candy, as well as several Sanders fans including John Rapson, the late Oakland County Executive L. Brooks Patterson, WOMC Radio’s Steve Kostan, Charlie Langton from Fox 2/WWJ Radio and others.
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_divider _builder_version=&#8221;4.17.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][/et_pb_divider][et_pb_text _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]
<h2>Stay Connected: </h2>
Subscribe to One Detroit’s<a href="https://www.youtube.com/c/OneDetroit/videos"> YouTube Channel</a> and don’t miss One Detroit on Thursdays at 7:30 p.m. on Detroit Public TV, WTVS-Channel 56.
Catch the daily conversations on our<a href="http://onedetroitpbs.org/"> website</a>,<a href="https://www.facebook.com/onedetroit/"> Facebook</a>,<a href="https://twitter.com/DPTVOneDetroit"> Twitter</a> @DPTVOneDetroit, and<a href="https://www.instagram.com/one.detroit/?hl=en"> Instagram</a> @One.Detroit
<h3><a href="https://www.detroitpbs.org/category/one-detroit/">View Past Episodes &gt;</a></h3>
Watch One Detroit Thursdays at 7:30 p.m. ET on Detroit Public TV on Detroit Public TV, WTVS-Channel 56.
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Getting the scoop on the history of Sanders Chocolate & Ice Cream Shoppe  

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James Herriot’s adventures as a veterinarian in 1930’s Yorkshire get a new TV adaptation.

All Creatures

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Cynthia &amp; Edsel Ford 
Fund for Journalism at Detroit PBS

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