“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.”

“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.

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

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 idea for Clock’d, a tech startup based in downtown Madison, is straightforward. Trained bartenders, servers, hosts and cooks can pick up extra shifts from restaurants who need them.

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

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

Brides and grooms have been postponing, contracting the guest list, moving the celebration, then postponing again. It’s an emotional, financially devastating roller coaster for families and vendors alike.

“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.”

“We have to open again," said Sardine owner John Gadau. "We just have to do it in a way that’s really, really safe.”

Across Dane County, smaller farmers’ markets with fewer vendors and more physical space have found ways to adapt.

Some farms are shifting focus to CSA. Others are aggregating local food boxes and offering them for delivery. Some are encouraging on-farm pickup and working with suddenly underemployed chefs to brainstorm new preservation methods.

Introducing the Cap Times Quarantine Cookbook Club. Each week, we’ll bring you recipe ideas for weeknight suppers, lunches and longer-term projects.

Madison Sourdough's Introduction to Sourdough classes always sell out, but Andrew Hutchison continues to tweak the curriculum to make them better.

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.

Surya Cafe has the feel of a neighborhood place, a sunny spot for a refreshing weekend brunch or a cozy chat over an oat milk cortado. It’s a place I wanted to linger, to indulge, not in calories but in time.

Writing about food in Madison includes farms and food pantries, CBD and hard seltzer. Food editor Lindsay Christians shares her top stories of 2019.

The Americans with Disabilities Act (ADA) turns 30 next year. Lately, “dining while disabled” has been in the news as Madisonians debate single-use plastic. But there’s a larger context to this conversation, one many people don’t think about.