“We’re grinding through this for the pleasure of being able to do what we do for a living when this is over,” said Evan Dannells, chef/owner of Cadre. “As proud as we are that we’ve been nimble and able to explore areas of creativity, that we’ve diversified, I want to make sure the tone is not that we’re OK. None of us is OK. We’re on the cusp of mass closings. And nobody’s going to do anything until lots of restaurants start closing.”

“From Here On Out,” set to run through the end of February, features work by more than 17 Black artists and allies who support the Black Lives Matter movement.

“It’s not an economic environment or a political environment for a business like mine to stay open,” Warnke said. “The government can’t get its stuff together. We can’t control the pandemic, and it’s getting worse in Wisconsin.”

Plant-based “meat” is trying for similarity, while Culver's Harvest Veggie burger looks and tastes like vegetables, cheese and grains. That seems to be the point.

This is what a new food business looks like during a pandemic: fewer staff, a focus on off-premises and ingredient crossover.

While he was traveling, researching and writing last year, Brian Bartels had no idea his celebration of American spirits would become a time capsule.

If These Trees Could Talk takes visitors on a two-hour tour of the APT grounds and theater, set to poetry read by APT actors and stories of their experiences on the hill.

“Workers call and they’re so angry,” Koenig said. “They want to know who it was they work with who tested positive. But it’s not their right to know that information unless it affects them.”

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

Over the past few weeks, restaurateurs across Madison have been raising a chorus of frustration over the tactics of third-party delivery companies like DoorDash, Grubhub and Postmates.

Two summers ago, five days past her due date, Alisa Toninato stood at the outer edges of an iron pour in Cambridge, Wisconsin. She was uncomfortable, and not just because her daughter, Rhea, wouldn’t arrive for another week. She wanted to get in on the action.

Above the rolling hills near Blue Mounds, Wisconsin, at Willi Lehner’s 16-acre farmstead, a turbine spins in the wind. It looks like a child’s toy on top of an Erector set, but that wind turbine, in combination with a fleet of solar panels, generates about five times as much power as the whole farm needs.

"Being Forward" reflects a cultural aesthetic that feels particular to Madison—progressive values, deep local ties and a view of the future with a healthy respect for the past.

Farmers worry that the number of new CSA members isn’t growing enough to sustain new farms and the growth of existing ones. Some are giving more choice, letting members build a box online before it’s delivered or selling market shares. Others emphasize convenience.

In Madison, diners fawn over farm-raised chickens and celebrate forward-thinking chefs. Yet harassment is here, too. A few months ago, the Cap Times began reaching out to cooks, servers, baristas and bartenders, asking them to tell their stories.

Whether they needed it or not, what lattes got in 2017 was a sprinkle of fairy dust. In early November, reports began to emerge about shiny gold and holographic-looking “diamond cappuccinos” made at Coffee by Di Bella in Mumbai. A reflection of the shimmery rainbow trend in baked goods and unicorn-themed blended frozen drinks, these blingy capps looked like latte art made with a melted disco ball.