The Corner Table: Top Chef Wisconsin

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**The Corner Table: Top Chef Wisconsin**

Hear from guest judges, chefs and competitors on ‘Top Chef Wisconsin.’ A limited series from The Corner Table, a podcast about food and drink in Madison, Wisconsin, produced by The Capital Times.

Latest Episodes:

The last straw (featuring the Madsplainers) Oct 16, 2019

Show notes

The last straw (featuring the Madsplainers) by The Capital Times

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A Seat at the Table Oct 02, 2019

Show notes

Cap Times food editor Lindsay Christians wrote about the issue of accessibility in restaurants for her latest cover story, "A seat at the table: Disability advocates push for better access when dining out." On today's Corner Table, she talks with Rob Thomas about what she learned from her reporting -- the work disability rights groups are doing on restaurant accessibility, what it takes to get older buildings more in line with modern standards, and what it means for a business to communicate, "You are welcome here" to all its customers.

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Live from Cap Times Idea Fest Sep 18, 2019

Show notes

For this live Corner Table episode, recorded on Saturday at the Play Circle at the Memorial Union, Lindsay sat down with Twin Cities chef Yia Vang, who works out of what he calls his "mud-and-straw location," a food truck he operates outside Sociable Cider Werks. The two had a reflective conversation on growing up as a Hmong refugee in Wisconsin, how Vang gives a nod to family with his food, and his plans for opening a brick and mortar location.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

See omnystudio.com/listener for privacy information.

The new school lunch Sep 04, 2019

Show notes

The "farm-to-table" movement that has loomed large in the culinary world for years isn't just changing the way restaurants acquire and market produce: It's also changing how K-12 schools think about cafeteria lunches and classroom snacks.
In Madison, the REAP Food Group — a nonprofit dedicated to promoting local, sustainable food systems — has worked closely with farmers, educators and AmeriCorps on its own Farm to School program. As REAP's Farm to School education coordinator, Haley Traun has helped spearhead that effort, which focuses on teaching children about nutrition and connecting them with fresh fruit and vegetables.
On this latest Corner Table, host Lindsay Christians talks with Traun about the challenges of introducing new food to children, bringing farmers to the classroom, what it's been like serving school meals out of food carts to high schoolers, and the latest efforts by REAP to make it easier for school's to serve healthy, sustainable meals.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

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How Jen Roth created Cadence Cold Brew Coffee Aug 21, 2019

Show notes

Jen Roth, the co-owner of Cadence Cold Brew Coffee, talks about the importance of nitro in a can of cold brew, new flavors coming down the pike, and the possibility of Cadence popping up on the shelves of Costco.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

See omnystudio.com/listener for privacy information.

Supper club summer Aug 07, 2019

Show notes

Lindsay talks with Holly De Ruyter, the documentary filmmaker who made 2015's "Old Fashioned: The Story of the Wisconsin Supper Club."

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Edible Flower power Jul 24, 2019

Show notes

Scott Williams, the owner of Garden To Be, talks with Lindsay all about the color and flavor behind the edible flowers he grows.

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A lather over liquor laws Jul 10, 2019

Show notes

Cap Times reporter Katelyn Ferral joins host Lindsay Christians on the podcast this week to talk about her recent story, "Who's calling the shots? Tavern owners want more regulation from the state in an increasingly competitive market."

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LIVE! with Nyanyika Banda Jun 26, 2019

Show notes

It's our first-ever live episode! Lindsay spoke with Nyanyika Banda, founder of Martha's Daughter in Duluth, at the Old Sugar Distillery, in a show all about cooking in the Midwest, culture shock, and the role of gender in restaurant kitchens.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

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Making a restaurant, chapter 6: Health inspection Jun 19, 2019

Show notes

Lindsay talks with Cheri Schweitzer of Credible Consulting about the ins and outs of running safe and clean kitchen.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

See omnystudio.com/listener for privacy information.