This bonus episode is adapted from a live (virtual) conversation and cooking demonstration Lindsay hosted on Tuesday, featuring Cortney Burns — a chef, award-winning cookbook author and UW-Madison grad. As Burns prepared root vegetable fritters, sauerkraut and a sauce made of farmer's cheese, she explained why she's such a fan of fermentation and why she believes home cooks should customize recipes to fit their palates and pantries. The conversation was broadcast live for Cap Times members. For more information about membership including contributions, visit To find the recipes Burns demonstrates in this podcast, click here. If you want to get a copy of Nourish Me Home by Cortney Burns, place an order at Arcadia Books, a wonderful little bookstore in Spring Green, and they will take 15% off when you enter CT15CB at check out.  Support the show: See for privacy information.
As we reach the end of 2020 and COVID-19 continues to stomp on our dreams, it’s pretty clear not all the restaurants we love are gonna make it through the winter. When a restaurant like Manna Cafe, Sunroom, Captain Bill’s or Charlie’s on Main closes, what does it leave behind? What do we remember, and where do those stories live? This week on the podcast, Chris and Lindsay talk with JonMichael Rasmus and Nichole Fromm, founders of the blog Eating in Madison A to Z and authors of the 2015 book Madison Food: A History of Capital Cuisine, about the menus and memories left behind when restaurants go away, and what their research taught them about Madison's changing restaurant scene. Also, a note to our listeners: As podcast editor Natalie Yahr moves to a new role in the Cap Times newsroom, The Corner Table will be going on hiatus. Chris and Lindsay have already begun talking about opportunities for future short-run series and events, and we will let you know when those come about. For now, stay safe and happy new year.   Support the show: See for privacy information.
Chef Molly Maciejewski has made hundreds of gingerbread houses. As the executive chef and general manager at Madison Sourdough on Madison's east side, Maciejewski hosted yearly workshops, all about making a beautiful, (technically) edible gingerbread home. This week on The Corner Table, Lindsay and Chris chat with Maciejewski about how the gingerbread you build with is different than the gingerbread you eat. We talk candy selection, how to make your icing like spackle, and reflect on why people love making edible constructions like this. And, as a bonus at the end of the episode, we also hear from some of Cap Times' very own in-house gingerbread constructors. (Thanks Quincy and Sawyer! You're champs.)  Support the show: See for privacy information.
One of our favorite things about the holiday season is all the snacks. Between the traditional meals, it's more than acceptable to absentmindedly nibble on candy, cheese, fruit and nuts. Nutkrack, candied, lightly salted pecans created by chef Eric Rupert, are made for exactly these moments. Rupert is also the executive chef at Epic Systems and has been making candied pecans for friends for over a decade. Now they're available to anyone, toasted and packaged at his little shop on Atwood Avenue. This week on podcast, Lindsay and Chris talk with Rupert about how the pandemic has affected his business, where those petite pecans come from and why they're so compulsively snackable. Give a listen!  Support the show: See for privacy information.
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