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Radio Made in Michigan
10:55 am
Wed November 27, 2013

Current State #210 | November 27, 2013

Today on Current State: a November Michigan news month in review; the Greater Lansing Food Bank; a review of Mitch Albom's new novel; and cranberry sauce recipes.

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Radio Made in Michigan
10:54 am
Wed November 27, 2013

Month in Review: November's biggest news stories

Credit Flickr - mbugard

Tomorrow's holiday and the long weekend means the end of the month has arrived artificially early. To review November's top Michigan news stories, Current State's “Month in Review” welcomes back Tim Skubick, host of WKAR-TV'S Off The Record.  Also re-joining us on Thanksgiving Eve is Kyle Melinn, Editor and Co-Owner of MIRS News in Lansing.

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Radio Made in Michigan
10:50 am
Wed November 27, 2013

Neighbors in Action: Greater Lansing Food Bank

The Greater Lansing Food Bank delivers hundreds of tons of food each year to those in need who are living in a seven-county area in mid-Michigan.
Credit http://www.greaterlansingfoodbank.org/

It’s Wednesday and time for our Neighbors in Action segment, where we feature people and organizations working to make our community a better place. On this day before Thanksgiving we feature the Greater Lansing Food Bank.

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Radio Made in Michigan
10:39 am
Wed November 27, 2013

Book Review: Mitch Albom's 'The First Phone Call from Heaven'

Credit http://mitchalbom.com/

Picture a bookstore as an all-you-can-eat buffet. Can you see it? There is the salad bar, the pasta, the breakfast area with the waffle maker, the giant slab of ham or beef. Okay, let’s skip all the healthy things and aim for the dessert table. You know how at every buffet there is that one enormous piece of chocolate cake? Well, for me, Mitch Albom’s books have always been that piece of cake.

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Radio Made in Michigan
10:34 am
Wed November 27, 2013

Cranberry recipes you'll actually eat

MSU chef Kurt Kwiatkowski has cooked up some new ideas for cranberry sauce.
WKAR/Scott Pohl

Thanksgiving Day is tomorrow, and people everywhere are buying all the fixings for a big turkey dinner.  MSU chef Kurt Kwiatkowski has concocted some new uses for the jellied cranberry sauce in a can that often is served but left uneaten.

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