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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