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Senate candidate Haley Stevens stands firm on backing U.S. military aid to Israel

▶ Watch Video: Full interview: Haley Stevens on race against Abdul El-Sayed, views on Israel and Trump

Protesters outside an event in Grand Rapids for Michigan Rep. Haley Stevens were registering their concern about the tens of millions of dollars spent on her Senate campaign by the American Israel Public Affairs Committee, or AIPAC, and its affiliated groups on Monday, the day before the Michigan primaries. CBS News senior White House and political correspondent Ed O’Keefe asked her about it and she was quick to deflect and argue that donations were a reflection of the strong support she’s getting from Democrats. 

She claimed, “Every single poll shows I’m the best one to go beat Mike Rogers,” who is running unopposed for the Republican nomination. She went on to say, “Our system needs to evolve. I want to end dark money in politics.”

“But you’re the beneficiary of it,” O’Keefe pointed out. Again, Stevens brought up Rogers: “He’s got a $45 million PAC waiting for him, supported by Donald Trump. He has sold us out to opioid manufacturers and China, left and right.”

So far, about $80 million has been spent on the Michigan Senate race, making it one of the most expensive in the country. And $60 million of it has been spent on Stevens’ behalf.

O’Keefe noted that the pro-Israel AIPAC is one of the major groups spending on Stevens’ campaign. “You’re someone who’s voted for continuing military aid to Israel at a time when that’s not as popular a stand as it once was,” O’Keefe said before asking, “Why is continuing to support Israel’s military important?”

“You get two different views here in this primary, right? I want a two-state solution,” Stevens said. “I want long-term peace. I’ve called out (Israeli Prime Minister Benjamin) Netanyahu. He’s attacked me by name. He has failed in the goal of getting us to long-term peace.”

Stevens then went after her opponent in Tuesday’s primary, progressive populist Abdul El-Sayed

“He equivocates. He will not recognize Israel’s right to exist as a state,” Stevens asserted.

El-Sayed has criticized U.S. aid to Israel and has called Israel’s actions in Gaza “genocide.” He has criticized Stevens for taking donations from AIPAC.

But Stevens told O’Keefe she is “trying to make sure that we’ve got peace and that we’ve got dignity for people in Palestine and in Israel.

She also suggested that El-Sayed might not be around for the long haul, if he were to win the primary and the election. 

“This is six years of hard, unglamorous work that I’m signing up for,” Stevens said. “I’m Michigan’s workhorse. That’s what I want to be. My opponent, he’s already got his website for president.”

El-Sayed has been leading Stevens in the polls by double digits for the last two weeks, and she seemed aware that she’s behind: “I think I’m the proven fighter who’s meeting the moment. Look, I might be the underdog in this race. That’s OK with me.”

Wendell Price Takes Over Davis Street Kitchen, YES!

Click here for updates on this story    August 18, 2026 (Houston Style Magazine) -- Houston knows a comeback, a reinvention and — perhaps most importantly — a good plate when it sees one. Now Davis Street at Hermann Park is entering an exciting new culinary chapter with acclaimed Houston chef and Food Network veteran Wendell Price guiding the kitchen. And our immediate response is simple: YES!Located at 5925 Almeda Road, just steps from Hermann Park and Houston’s Museum District, Davis Street is rolling out what it calls a “Fresh Start” — complete with new management, a new culinary team, revamped direction, a redesigned website and an expanded emphasis on weekend brunch, private events and farm-to-table dining.At the center of that new energy is Price, a chef whose résumé has traveled considerably farther than Almeda Road.photo Food Network’s own archives document Price appearing as a professional chef on Date Plate and competing across several episodes of Ready… Set… Cook!, including “Bonanza?,” “Cook Once, Serve Twice,” “Eye-Opening Breakfast” and “Shellfish: Impossible?” Food Network also maintains recipes credited to Price, including Moroccan lamb chops, thyme buttermilk chicken, guava barbecue ribs and mashed sweet potatoes.Translation: the man knows his way around a stove.Price also earned the “chef to the stars” description in Houston food media after cooking for entertainment personalities including Denzel Washington. But celebrity connections are only seasoning. What matters now is what Chef Wendell is putting on Houston plates.And Davis Street’s new menu suggests he came ready to cook. The restaurant describes Price’s weekend brunch as a farm-to-table, organic and locally sourced French Country eating experience. The menu moves confidently from Southern comfort to international influences: Shrimp & Grits with Gulf fried shrimp, Mama’s Thyme Fried Chicken Wings, Buttermilk Spiced Chicken Fried Chicken, Velvet Hotcakes with maple brown butter, Fire-Grilled Cedar Salmon glazed with lemongrass honey, Asian Short Ribs and Jerk Lamb Chops.That is not brunch whispering politely from the corner.That is brunch walking into the room dressed like it owns the building.Price’s culinary personality fits particularly well with Davis Street’s identity: Southern soul polished with cosmopolitan technique. OpenTable currently lists Price as Davis Street’s executive chef and describes his cooking as combining French country technique, Creole influences and elevated Southern comfort.photo There is also significance in where this next chapter is happening.Davis Street debuted in 2014, becoming part of the dining landscape along Houston’s culturally significant Almeda corridor. Today it remains recognized as a Black-owned fine-dining restaurant, giving Houston another destination where culinary excellence, sophisticated hospitality and Black entrepreneurship meet at the same table.And Price’s assignment extends beyond dinner and brunch. Davis Street is positioning itself as a destination for corporate offsites, seminars, celebrations, private dining and catering, with Chef Price-created menus emphasizing organic and locally sourced ingredients.For Houston Style Magazine foodies, the timing could hardly be better.Saturday brunch runs 11 a.m.–3 p.m., Sunday brunch 11 a.m.–5 p.m., while dinner is currently offered Wednesday through Friday, 5–10 p.m.The restaurant is closed Monday and Tuesday.Houston has never suffered from a shortage of talented chefs. But some chefs possess something beyond technique — the ability to make dining feel like an occasion.Wendell Price is one of those chefs.So, Chef Wendell taking over the Davis Street kitchen?Houston Style Magazine has only one thing left to say:
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