Vegetarian Detroit

How are Detroit chef's helping Detroiters access healthy food during the pandemic? Ederique Goudia, Head Chef for Make Food Not Waste talks with Jewell Dziendziel on how Detroit chefs are helping the community during the pandemic.

Is the pandemic changing the way Detroiters are growing vegetables? Tepfirah Rushdan, Co-Director of Keep Growing Detroit talks to Jewell Dziendziel about how the pandemic is affecting the way Detroiters are growing vegetables.

What happens to all the excess food from restaurants and food suppliers? 30-40% of food is wasted in the U.S. Darraugh Collins, the Site Director and Founder of Food Rescue US's Detroit Chapter talks to Jewell Dziendziel about how Detroit is handling food waste during the pandemic.

How is the pandemic affecting Detroit grocery stores? Raphael White, Owner of Neighborhood Grocery, talks with Jewell about the lack of fresh, healthy food in Detroit grocery stores.

How are Detroiters getting fresh fruits and vegetables during the pandemic? Patrice Brown, Senior Food Access Manager for Eastern Market talks with Jewell Dziendziel about how the pandemic is changing the way Detroiters are accessing fresh, healthy food. Eastern Market is the nation’s largest, year round, open air, historic market and is a central hub for many Detroiters for groceries and local products.

How is pandemic affecting Detroit's restaurant scene? Mark Kurlyandchik, the former restaurant critic for the Detroit Free Press chats with Jewell Dziendziel about the impact the pandemic has on Detroit restaurants.

What impact have past events had on Detroit's food system today? Billy Wall-Winkel, Assistant Curator & Oral Historian with the Detroit Historical Society talks to Jewell Dziendziel about the history of Detroit's access to fresh, healthy food.

How are Detroiters getting fresh fruits and vegetables during the COVID-19 pandemic? In season two of the podcast, Jewell Dziendziel explores the effects of the pandemic on Detroit’s food system, including its impact on local grocery stores, restaurants, and farmers.

Manal Hussein, Owner and Baker of For the Love of Sugar, the sweet and decadent bake shop in Brush Park, Detroit, talks to Jewell about her vegan desserts. For the Love of Sugar was awarded Best Dessert 2020 by Hour Detroit Magazine.

Manal gives a peak inside her creative process, how she incorporates her culture into each of the recipes, and how she comes up with each delicious menu item. Manal discusses the menu, the top selling items and some new flavors that we can all look forward to. 

Manal Hussein’s love of sugar and her passion for baking led her to open the bake shop. As soon as you walk through the doors, you are faced with gold and teal decor, beautifully framed cakes, and gorgeous display cases filled with even more baked goods. The smells and sights excite your senses and you are immediately taken back to your childhood in a whimsical dream. If you love sweets, you won't want to miss this episode. Listen in to hear Manal's food pet peeve!

For the Love of Sugar is located at 100 Erskine St in Brush Park, Detroit. Visit the website for the latest info and hours as they can change. At the time of this post, hours are 10am-8pm Monday-Saturday and 10am-6pm Sunday. For the Love of Sugar is currently offering carryout and curbside pick up. There is limited dining inside and outside and customers can call in their orders up to an hour before pick up day of or come into the shop and order. Custom orders are still available, but are booking out 1-2 weeks. Current hours are 10am-8pm Monday-Saturday and 10am-6pm Sunday. Gift cards can also be purchased via phone or in person.

Brad Greenhill, Chef and Owner of Magnet and Takoi in Detroit, talks with Jewell Dziendziel about his vegetarian dishes. Magnet was awarded Design of the Year 2019 by Eater and Takoi was awarded Best Restaurant 2018 by Metro Times. Magnet, a “veggie centric” restaurant with a heavy Mediterranean influence is different from Takoi's Thai fusion focus. Guests will experience Brad’s passion for cooking with live fire and incorporating science into each dish at Magnet.

Brad discusses Magnet’s concept, the design of the space, and the feedback they’re getting from the tip free policy. Brad talks about how Magnet achieves simplicity with just two pieces of equipment, a wood fire grill and a wood fire hearth. With his own diet, Brad “flirts” with vegetarian and vegan dishes, but doesn’t fully commit and this has led him to create a restaurant where veggies are the spotlight. 

Brad and I also chat about the struggle with vegetable options while dining out and the trends of vegan food that aren’t necessarily healthy. Brad explains Magnet’s use of mold spores and fermentation to add extra umami to each dish. And let’s not forget, Brad reveals his food pet peeve! 

Magnet is located at 4842 Grand River Ave, Detroit, MI 48208. Magnet is taking time off in August to recalibrate and refocus their next moves, but Takoi is offering carryout, delivery, and casual patio dining in Core City park. In the meantime, you can visit the website to purchase gift cards and for up to date info on when Magnet will reopen.