The Capital Times • 3rd June 2021

Reopening Sardine, Part 1: Sardine’s pandemic year

The Corner Table: Reopening Sardine is a limited series. For this first episode, we interviewed Sardine's co-owners John Gadau and Phillip Hurley about what it was like to shut down for over a year.

The Capital Times • 1st October 2020

The Corner Table podcast: At the grill with Heavy Kevy

Kevy is not a chef. He’s not a brand ambassador or social media influencer or an ad rep for anything. He’s just a dude who likes to cook and decided to start making videos about it, and they're pretty great.

The Capital Times • 3rd September 2020

The Corner Table podcast: What's for lunch at virtual school?

Irene Pawlisch, lead cook for Madison Metropolitan School District's food services, has been figuring out how to get food to kids who need it, even when they're learning virtually at home

The Capital Times • 6th August 2020

The Corner Table podcast: Ahan finds a home

In February, Jamie Hoang and Chuckie Brown were hosting pop-ups and preparing to roll out a food cart for the summer. The pandemic changed their plans. On Aug. 1, Hoang and Brown opened Ahan at The Bur Oak, 2262 Winnebago St.

The Capital Times • 23rd July 2020

The Corner Table podcast: Missing peanuts and Cracker Jack

Jason Joyce waxes nostalgic about steamed hot dogs, neon-orange pump cheese and the nectar of the baseball gods: Miller Lite.

The Capital Times • 7th May 2020

The Corner Table podcast: Restaurant S.O.S. fund aims to 'save our staff'

Kelly Hopkins of Kessenich's "SOS" (Save Our Staff) GoFundMe campaign has raised over $40,000 to help restaurant workers pay their bills.

The Capital Times • 23rd April 2020

The Corner Table podcast: Grocery workers become 'essential'

Two local grocery workers discuss how they cope with coronavirus precautions, effects of panic buying and what shoppers can do to keep them safe.

The Capital Times • 27th November 2019

The Corner Table podcast: Meet the new co-host!

For today’s episode of The Corner Table, the show all about food and drink in Madison, Lindsay welcomed new co-host Chris Lay to the studio with a conversation about food of Chris’ childhood home of North Carolina. The two talked about variations in regional barbecue, the Southern and soul food scene in Madison (or lack thereof), why unconscionably spicy “stunt food” is a literal pain, and the existence of a food called livermush.

The Capital Times • 13th November 2019

A play about patriotism and pie

Gwen Rice is a playwright and a skilled baker of pies. This week on the podcast, Rice talks about how she combines these parts of her life in "Miss American Pie," a one-woman show performed in a local kitchen.

The Capital Times • 18th September 2019

The Corner Table Podcast: Live from Idea Fest with Yia Vang

For this live episode, recorded on Saturday at the Play Circle at the Memorial Union, Lindsay sat down with Twin Cities chef Yia Vang for a conversation about his life and the Hmong food he makes out of a food truck outside Sociable Cider Werks.

The Capital Times • 26th June 2019

The Corner Table LIVE! with chef Nyanyika Banda

Chef Nyanyika Banda got her culinary degree at Madison College before heading to San Francisco and New York, where she was sous chef at Mission Chinese Food. In Old Sugar Distillery's event space, the Rickhouse, host Lindsay Christians and Banda discuss cooking tacos and ramen in the upper Midwest, the culture shock of Duluth, and how Martha's Daughter went from a pop-up to a brick and mortar and back to a pop-up again.

The Capital Times • 10th April 2019

Introducing Making a Restaurant, a Cap Times podcast mini-series

How do you design a menu? What is it like to get a building up to code? What makes a memorable logo? How do you figure out what your restaurant should sound like, or smell like, or feel like?

With Making a Restaurant, a new mini-series of the Corner Table, Lindsay is getting some answers. Making a Restaurant will feature interviews with experts on finance, design, menu creation, architecture and all the other things restaurateurs need to think about when turning their idea into a brick-and-mortar reality.