Category : Press

Effort to feed health care workers, those in need raises more than $200,000

Together, we’ve made a difference. Thanks to the generosity of 650 individual donors and the partnership of the Metro Detroit Chevy Dealers and Forgotten Harvest, the latest edition of Top 10 Cares, the Free Press’ effort to feed health care workers and needy people while supporting some of our favorite local restaurants, brought in more than $207,000 in just over two weeks. That’s more than double the fundraising goal we set at the beginning of December.

The Food Events and Restaurants That Detroit Writers Are Looking Forward to in 2021

Serena Maria Daniels, Founder and Editor, Tostada Magazine: I really hope to see the Holy Mole contest resume next year. I know that planning events has been crazy in 2020 with endless Zoom sessions, but I was heartened to attend some excellent virtual events that involved high production value. I could see this happening with Holy Mole if in-person gathering hasn’t commenced by next fall. There’s got to be a way to shine a light on the many home cooks who […]

What’s the Next Big Food Trend in Detroit for 2019?

Want to get ahead of the trends? Here’s some restaurants and story lines to pay attention to in 2019…

Hamissi Mamba, Baobab Fare

Detroit welcomes immigrants to spur the city’s revival

Hamissi Mamba walks through the guts of what will be his new restaurant, Baobab Fare in Detroit. Originally from Burundi, Mamba relocated to Michigan two years ago, learned English, and is now a budding entrepreneur.


The Burundian refuges join us after fleeing political violence in Burundi just a few short years ago. With a mission to make a name for themselves, Southwest Detroit’s Freedom House was called home while seeking asylum.

Report: Immigrants crucial to economic recovery, yet vulnerable

As southeast Michigan’s economy experiences the fits and starts of the pandemic, immigrants and immigrant-owned businesses are essential to a recovery, a new study has found. Immigrants make up about 10% of residents in metro Detroit, but are 23% of the region’s agriculture workers and 13.5% of grocery store workers — considered essential roles in the COVID economy.

Selden Standard Owners Scrap New Center Mediterranean Restaurant Plan

Plans for a highly anticipated second restaurant from the partners behind Selden Standard have been scrapped, according to the Detroit Free Press. Operators Evan Hansen and chef Andy Hollyday confirm that the unnamed Mediterranean restaurant first teased in 2017 is no longer moving forward due to the high costs of construction at a space along Woodward Avenue in New Center.

A Small Idea Swells Into 7,500 Restaurant Meals For A Henry Ford Medical Team

Elisa Gurulé, a doctor’s spouse, has multiple reasons for organizing a steady flow of restaurant meals for his emergency department colleagues in Dearborn. In addition to supporting the strained caregivers, she wanted a distraction from “the mind-numbing stagnation of being home, again” with couple’s two youung sons as “anxiety and boredom ratchet each other to new levels daily,” she writes at Tostada Magazine.

Food in the Time of Corona: How this Metro Detroit woman is helping to feed a busy ER in Dearborn

Editor’s Note: During this unprecedented time of uncertainty, food is most often at the top of our minds. Tostada Magazine is launching its “Food in the time of Corona” storytelling series by publishing personal essays about how our relationship with the food world has dramatically changed. In the coming weeks, we’ll be sharing stories from the vantage point of the restaurants that have closed or have transformed their business models, the servers and cooks who are without work, the store […]

What Happens to New Restaurants Trying to Open in the Middle of a Pandemic?

Reniel Billups was just weeks away from her restaurant’s grand opening. After three years of planning and eight months of construction, Flavors of Jamaica was scheduled to debut on April 4. Then, the novel coronavirus happened. At a time when most new restaurant owners would be worrying about final inspections and staff training, Billups is wondering about the future of her business before it’s even had a chance to get off the ground.