Through their company, The Lab Drawer, scientists Alecia Gabriel and Deirdre Roberson are building new ways to make STEM & Arts excellence equitable and commonplace.
Bill Brinkerhoff and Kathy Sample are the co-founders of Argus Farm Stop, a pioneering local food business designed to strengthen regional farms while expanding community access to fresh, locally sourced food.
Lisa Prasad, Vice President and Chief Innovation Officer at Henry Ford Health, shares her journey from consulting and academia to entrepreneurship and healthcare leadership.
Jonathan Kumar is the founder of Samaritan, a company that works to address homelessness through innovative, technology-driven solutions. His work focuses on empowering individuals, navigating systemic barriers, and building sustainable models for long-term impact.
Carla Walker-Miller explains how she left her corporate position at ABB after spotting a gap: manufacturers sold complex utility equipment but often neglected after-sale service and reliability.
Carla Walker Miller built a company that utilizes clean energy technology to improve lives and create economic opportunity.
From Registered Nurse to CEO: Nathan Baar is changing the game in primary care access.
David talks on location with Justin Kosmides and Chris Nolte, co-founders of Bloom, about delivering a new way for hardware companies to build, scale, and operate in today’s evolving mobility economy.
Dr. Paul Thomas is reshaping healthcare access with a new patient care model centered on transparency, trust, and long-term relationships.
Dr. Cleamon Moorer is on a mission to deliver quality vision care to homebound people in Detroit and throughout the state of Michigan. It is a mission born of his personal experience.
Can technology be effective in decreasing gun violence and increasing public safety in cities? Ralph Clark and SoundThinking, Inc. (formerly ShotSpotter) are providing answers to that question.
When April Anderson started Good Cakes and Bakes in Detroit in 2013, she was thinking about her Southern roots, family recipes, and small batch cooking. The goal was “food that tastes like what your grandmother would make.”