Channon Mondoux


Chef Channon Mondoux, a native of Canada, has worked as a corporate and private chef, food writer, educator and food historian for over 25 years. Her 2007 book on Ottoman palace cuisine, "Celebration at the Sarayi," earned a silver medal award by Living Now Books. Her previous writing and videography was featured in the Kalamazoo Gazette, Booth Publications, and MLive among others. Currently she researches and writes for several academic based organizations, shaped not only by the historical aspects of food but also her deep love of local terroir and her practical knowledge of the art of cooking.


An image of the store Coffee Rescue.

A local entrepreneur thought she couldn’t go on after a decade of building a business and mounting frustration. Then came her fans and patrons to the rescue.

A plate of egusi stew and fufu

Isa Clark spent many hours in the kitchen growing up in the Niger Delta region, helping feed an extended family and a steady stream of visitors. Now it’s the Kalamazoo community’s time to feast.

the storefront of glofoods featuring a green-and-white sign

Kalamazoo County’s first all-vegan, gluten-free, peanut-free restaurant opens in Portage.

Matt Searles wrapping a chicken sandwich in a paper wrapper.

Rollup Ice Cream’s unique treats drew crowds in Kalamazoo and Portage stores, but the chicken sandwich is giving wings to the local parlor’s expansion to Missouri.

a plate of various vegan foods

Menu options are expanding, a new all-vegan restaurant is soon to open, and a day-long festival at the Kalamazoo Farmers Market are expanding the horizons for area foodies.

Jerrell McKinney stands next to a sign that reads "House of Soul and Sea Food LLC - black owned"

With inspired recipes and a rotating menu of meats and sides, the new House of Soul and Seafood by Chef Jarrell McKinney gets a crowd even before the doors formally open.

dani kitchen stands next to a prep table in her own kitchen

A Portage chef trained in both nutrition and culinary arts packs flavor for all sorts of dietary needs into a unique meal prep business.