Kevin McGuinnis, a culinary instructor, checks the temperature of turkeys at Madison College's culinary training facility. 


Things have been moving and shaking at Madison College's Culinary Arts program. Just last year, it opened its sleek new training facility at the renovated Truax campus on the city's north side. This year, it's rolling out a brand new degree on raising sustainable meat. 

This week on the podcast, host Lindsay Christians talks with the school's culinary arts director Paul Short about the mission of the program, the design of the new facility, and what the new track focused on modern meat production is all about.

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Since 2008, Lindsay Christians has been writing about fine arts and food for The Capital Times. She loves eating at the bar, going to the theater, fine wine and good stories. She lives on the east side with her husband, two cats and too many cookbooks.