MAD Feed lp@madfeed.co https://video.madfeed.co en-us Visualplatform http://blogs.law.harvard.edu/tech/rss MAD Feed episodic no https://video.madfeed.co/files/rv21.13/sitelogo.gif https://video.madfeed.co http://video.madfeed.co/the-contemporary-status-of-4 <p><p>Vandana Shiva has been fighting industrialized and commodified food systems since the 1980s. In her presentation at #MAD3 she describes how decades ago her gut feeling led her to become a food activist. Since then she has started Navdanya which to date is made up of 120 community seed banks in 17 states of India. Many seed banks are now running independently of Navdanya’s support. Navdanya has also trained and created awareness amongst 750,000 farmers in seed sovereignty, food sovereignty, and sustainable agriculture over the past two decades, and helped setup the largest direct marketing, fair trade and organic network in the country. More than 4000 rice varieties have been collected, saved, and conserved by Navdanya in last 26 years. Multitudes of food crops left behind by the Green Revolution and monoculture cropping, such as millets, pseudo-cereals, and pulses, have been conserved and promoted by Navdanya.</p><p></p><p>About MAD:<br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/the-contemporary-status-of-4"><img src="http://video.madfeed.co/64968568/112288644/20e48880e816079bf145b36a2634b43a/standard/download-26-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112288644 Wed, 25 Oct 2017 00:00:00 GMT The Contemporary Status of Agriculture Vandana Shiva has been fighting industrialized and commodified food systems since the 1980s. In her presentation at #MAD3 she describes how decades ago her gut feeling led her to become a food activist. Since then she has started Navdanya which to date is made up of 120 community seed banks in 17 states of India. Many seed banks are now running independently of Navdanya’s support. Navdanya has also trained and created awareness amongst 750,000 farmers in seed sovereignty, food sovereignty, and sustainable agriculture over the past two decades, and helped setup the largest direct marketing, fair trade and organic network in the country. More than 4000 rice varieties have been collected, saved, and conserved by Navdanya in last 26 years. Multitudes of food crops left behind by the Green Revolution and monoculture cropping, such as millets, pseudo-cereals, and pulses, have been conserved and promoted by Navdanya.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Vandana Shiva has been fighting industrialized and commodified food systems since the 1980s. In her presentation at #MAD3 she describes how decades ago her gut feeling led her to become a food activist. Since then she has started Navdanya which to... MAD Feed 02:57 <p><p>Vandana Shiva has been fighting industrialized and commodified food systems since the 1980s. In her presentation at #MAD3 she describes how decades ago her gut feeling led her to become a food activist. Since then she has started Navdanya which to date is made up of 120 community seed banks in 17 states of India. Many seed banks are now running independently of Navdanya’s support. Navdanya has also trained and created awareness amongst 750,000 farmers in seed sovereignty, food sovereignty, and sustainable agriculture over the past two decades, and helped setup the largest direct marketing, fair trade and organic network in the country. More than 4000 rice varieties have been collected, saved, and conserved by Navdanya in last 26 years. Multitudes of food crops left behind by the Green Revolution and monoculture cropping, such as millets, pseudo-cereals, and pulses, have been conserved and promoted by Navdanya.</p><p></p><p>About MAD:<br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/the-contemporary-status-of-4"><img src="http://video.madfeed.co/64968568/112288644/20e48880e816079bf145b36a2634b43a/standard/download-26-thumbnail.jpg" width="75" height=""/></a></p> food activist Navdanya seed bank seeds Vandana Shiva http://video.madfeed.co/dark-snow <p><p>Jason Box is one of the leading experts of the Greenland ice sheet. Since 1994, he has spent over one-year camping on the inland ice, investigating atmosphere-surface interactions, physical climatology and environmental problems. Box was a contributing author to ‘Climate Change 2007,’ the report from the UN’s Intergovernmental Panel on Climate Change; the IPCC was co-awarded the Nobel Peace Prize with Al Gore. Box’s most recent endeavour is Dark Snow Project, a crowd-funded effort to analyze the role of wildfires and industrial soot in a recent unprecedented melt of the area.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/dark-snow"><img src="http://video.madfeed.co/64968578/112715318/309332c880737bb57230997c4de51af2/standard/download-20-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112715318 Fri, 13 Feb 2015 00:00:00 GMT Dark Snow Jason Box is one of the leading experts of the Greenland ice sheet. Since 1994, he has spent over one-year camping on the inland ice, investigating atmosphere-surface interactions, physical climatology and environmental problems. Box was a contributing author to ‘Climate Change 2007,’ the report from the UN’s Intergovernmental Panel on Climate Change; the IPCC was co-awarded the Nobel Peace Prize with Al Gore. Box’s most recent endeavour is Dark Snow Project, a crowd-funded effort to analyze the role of wildfires and industrial soot in a recent unprecedented melt of the area.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Jason Box is one of the leading experts of the Greenland ice sheet. Since 1994, he has spent over one-year camping on the inland ice, investigating atmosphere-surface interactions, physical climatology and environmental problems. Box was a... MAD Feed 21:44 <p><p>Jason Box is one of the leading experts of the Greenland ice sheet. Since 1994, he has spent over one-year camping on the inland ice, investigating atmosphere-surface interactions, physical climatology and environmental problems. Box was a contributing author to ‘Climate Change 2007,’ the report from the UN’s Intergovernmental Panel on Climate Change; the IPCC was co-awarded the Nobel Peace Prize with Al Gore. Box’s most recent endeavour is Dark Snow Project, a crowd-funded effort to analyze the role of wildfires and industrial soot in a recent unprecedented melt of the area.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/dark-snow"><img src="http://video.madfeed.co/64968578/112715318/309332c880737bb57230997c4de51af2/standard/download-20-thumbnail.jpg" width="75" height=""/></a></p> Dark Snow Project Jason Box http://video.madfeed.co/the-perennial-plate-dklein-m-fine-2 <p><p>This couple makes up ‘Perennial Plate’ – a 2013 James Beard Award-winning online, weekly documentary video series devoted to socially responsible and adventurous eating around the world. Daniel has spent time at some of the world’s best restaurants (St John, Mugaritz, Fat Duck included), Daniel went on to study at NYU before beginning a career in film. Mirra comes from a background in marketing and graphic design – she is also a vegetarian.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/the-perennial-plate-dklein-m-fine-2"><img src="http://video.madfeed.co/64968561/112715184/20875ebd967e58ba5d6051f4fb77f3a8/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112715184 Fri, 13 Feb 2015 00:00:00 GMT The Perennial Plate | ​D.Klein & M. Fine This couple makes up ‘Perennial Plate’ – a 2013 James Beard Award-winning online, weekly documentary video series devoted to socially responsible and adventurous eating around the world. Daniel has spent time at some of the world’s best restaurants (St John, Mugaritz, Fat Duck included), Daniel went on to study at NYU before beginning a career in film. Mirra comes from a background in marketing and graphic design – she is also a vegetarian.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. This couple makes up ‘Perennial Plate’ – a 2013 James Beard Award-winning online, weekly documentary video series devoted to socially responsible and adventurous eating around the world. Daniel has spent time at some of the world’s best... MAD Feed 15:29 <p><p>This couple makes up ‘Perennial Plate’ – a 2013 James Beard Award-winning online, weekly documentary video series devoted to socially responsible and adventurous eating around the world. Daniel has spent time at some of the world’s best restaurants (St John, Mugaritz, Fat Duck included), Daniel went on to study at NYU before beginning a career in film. Mirra comes from a background in marketing and graphic design – she is also a vegetarian.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/the-perennial-plate-dklein-m-fine-2"><img src="http://video.madfeed.co/64968561/112715184/20875ebd967e58ba5d6051f4fb77f3a8/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/fermentation-revival <p><p>In recent years, there’s been much talk of a fermentation revival going on in kitchens across the globe. From South Carolina to Copenhagen, chefs are creating dedicated spaces in which vinegars, misos, and all types of concoctions can bubble away and transform over time, often yielding unfamiliar and delicious results. But as one of the most referenced figures in the fermentation movement explained at MAD, we should remind ourselves that it’s ancient and essential.</p><p></p><p>Sandor Katz, the author of 2012’s “The Art of Fermentation,” talks about all the ways we can benefit from the process.<br><br><br><br><br><br>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/fermentation-revival"><img src="http://video.madfeed.co/64968556/112714918/18f2b75493f92929b3819191f8c21a28/standard/download-21-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112714918 Fri, 13 Feb 2015 00:00:00 GMT Fermentation Revival In recent years, there’s been much talk of a fermentation revival going on in kitchens across the globe. From South Carolina to Copenhagen, chefs are creating dedicated spaces in which vinegars, misos, and all types of concoctions can bubble away and transform over time, often yielding unfamiliar and delicious results. But as one of the most referenced figures in the fermentation movement explained at MAD, we should remind ourselves that it’s ancient and essential.Sandor Katz, the author of 2012’s “The Art of Fermentation,” talks about all the ways we can benefit from the process.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. In recent years, there’s been much talk of a fermentation revival going on in kitchens across the globe. From South Carolina to Copenhagen, chefs are creating dedicated spaces in which vinegars, misos, and all types of concoctions can bubble away... MAD Feed 26:27 <p><p>In recent years, there’s been much talk of a fermentation revival going on in kitchens across the globe. From South Carolina to Copenhagen, chefs are creating dedicated spaces in which vinegars, misos, and all types of concoctions can bubble away and transform over time, often yielding unfamiliar and delicious results. But as one of the most referenced figures in the fermentation movement explained at MAD, we should remind ourselves that it’s ancient and essential.</p><p></p><p>Sandor Katz, the author of 2012’s “The Art of Fermentation,” talks about all the ways we can benefit from the process.<br><br><br><br><br><br>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/fermentation-revival"><img src="http://video.madfeed.co/64968556/112714918/18f2b75493f92929b3819191f8c21a28/standard/download-21-thumbnail.jpg" width="75" height=""/></a></p> Cooking (Interest) Fermentation In Food Processing (Literature Subject) fermentation revival foods more nutritious healthy MAD Microscopic organisms old traditions René Redzepi revival Sandor Katz (Author) http://video.madfeed.co/entrails-the-hidden-side-of-cooking-2 <p><p>Heribert Watzke, the scientist credited with establishing the field of food material research, wants to remind people that our guts are more than just plumbing. In twenty minutes at MAD3, Watzke analyzes the constant, dynamic dialogue that takes place between our two brains: the big brain, in our head, which uses up 25 percent of our energy and accounts for only 2 percent of our body mass, and the one below, in our gut.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/entrails-the-hidden-side-of-cooking-2"><img src="http://video.madfeed.co/64968568/112714690/d36937ff298cb29aadd1a5398059078d/standard/download-19-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112714690 Fri, 13 Feb 2015 00:00:00 GMT Entrails: The Hidden Side of Cooking Heribert Watzke, the scientist credited with establishing the field of food material research, wants to remind people that our guts are more than just plumbing. In twenty minutes at MAD3, Watzke analyzes the constant, dynamic dialogue that takes place between our two brains: the big brain, in our head, which uses up 25 percent of our energy and accounts for only 2 percent of our body mass, and the one below, in our gut.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Heribert Watzke, the scientist credited with establishing the field of food material research, wants to remind people that our guts are more than just plumbing. In twenty minutes at MAD3, Watzke analyzes the constant, dynamic dialogue that takes... MAD Feed 20:41 <p><p>Heribert Watzke, the scientist credited with establishing the field of food material research, wants to remind people that our guts are more than just plumbing. In twenty minutes at MAD3, Watzke analyzes the constant, dynamic dialogue that takes place between our two brains: the big brain, in our head, which uses up 25 percent of our energy and accounts for only 2 percent of our body mass, and the one below, in our gut.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/entrails-the-hidden-side-of-cooking-2"><img src="http://video.madfeed.co/64968568/112714690/d36937ff298cb29aadd1a5398059078d/standard/download-19-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/xenos <p><p>Born and raised in Denmark, Knud studied comparative literature at university. After years spent as a self-professed failed writer – he entered the advertising industry where he became very successful. However, he soon developed problems with drugs and alcohol that led to the eventual loss of his job and home. Having hit rock bottom, he wrote a famous novel and is now often featured on discussion panels and is a frequent radio commentator. As the first and so far only non-German writer, he was invited to join the prestigious club of authors Lübeck 05 by his idol Günter Grass.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/xenos"><img src="http://video.madfeed.co/64968580/112714489/800d0084ab470128f427088289f302b0/standard/download-20-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112714489 Fri, 13 Feb 2015 00:00:00 GMT Xenos Born and raised in Denmark, Knud studied comparative literature at university. After years spent as a self-professed failed writer – he entered the advertising industry where he became very successful. However, he soon developed problems with drugs and alcohol that led to the eventual loss of his job and home. Having hit rock bottom, he wrote a famous novel and is now often featured on discussion panels and is a frequent radio commentator. As the first and so far only non-German writer, he was invited to join the prestigious club of authors Lübeck 05 by his idol Günter Grass.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Born and raised in Denmark, Knud studied comparative literature at university. After years spent as a self-professed failed writer – he entered the advertising industry where he became very successful. However, he soon developed problems with... MAD Feed 19:18 <p><p>Born and raised in Denmark, Knud studied comparative literature at university. After years spent as a self-professed failed writer – he entered the advertising industry where he became very successful. However, he soon developed problems with drugs and alcohol that led to the eventual loss of his job and home. Having hit rock bottom, he wrote a famous novel and is now often featured on discussion panels and is a frequent radio commentator. As the first and so far only non-German writer, he was invited to join the prestigious club of authors Lübeck 05 by his idol Günter Grass.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/xenos"><img src="http://video.madfeed.co/64968580/112714489/800d0084ab470128f427088289f302b0/standard/download-20-thumbnail.jpg" width="75" height=""/></a></p> Knud Romer http://video.madfeed.co/the-passion-the-probe-and-the-4 <p>Margot Henderson, chef at London’s Rochelle Canteen, argues against current trends in fine dining in her MAD3 speech: “I think the male approach dominates and the female one is overlooked. Food in a lot of kitchens is treated as a problem to be solved, something to dominate, something that has to give up its secrets. Kitchens are turned into laboratories, filled with tools and weapons: vacuum packers, sous vides, probes, and all the other stuff. Sometimes the instinctive part gets lost. It almost makes me weep to be told that to confit a duck leg in plastic underwater is just as good as to confit in duck fat.”</p> <p>There’s plenty more fire where that came from. Watch above.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/the-passion-the-probe-and-the-4"><img src="http://video.madfeed.co/64968567/112963329/2c3b73b83922be356af79e177c23a614/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112963329 Thu, 19 Dec 2013 00:00:00 GMT The Passion, the Probe, and the Problem | Margot Henderson Margot Henderson, chef at London’s Rochelle Canteen, argues against current trends in fine dining in her MAD3 speech: “I think the male approach dominates and the female one is overlooked. Food in a lot of kitchens is treated as a problem to be solved, something to dominate, something that has to give up its secrets. Kitchens are turned into laboratories, filled with tools and weapons: vacuum packers, sous vides, probes, and all the other stuff. Sometimes the instinctive part gets lost. It almost makes me weep to be told that to confit a duck leg in plastic underwater is just as good as to confit in duck fat.” There’s plenty more fire where that came from. Watch above. About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Margot Henderson, chef at London’s Rochelle Canteen, argues against current trends in fine dining in her MAD3 speech: “I think the male approach dominates and the female one is overlooked. Food in a lot of kitchens is treated as a problem to be... MAD Feed 13:56 <p>Margot Henderson, chef at London’s Rochelle Canteen, argues against current trends in fine dining in her MAD3 speech: “I think the male approach dominates and the female one is overlooked. Food in a lot of kitchens is treated as a problem to be solved, something to dominate, something that has to give up its secrets. Kitchens are turned into laboratories, filled with tools and weapons: vacuum packers, sous vides, probes, and all the other stuff. Sometimes the instinctive part gets lost. It almost makes me weep to be told that to confit a duck leg in plastic underwater is just as good as to confit in duck fat.”</p> <p>There’s plenty more fire where that came from. Watch above.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/the-passion-the-probe-and-the-4"><img src="http://video.madfeed.co/64968567/112963329/2c3b73b83922be356af79e177c23a614/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> copenhagen fergus henderson food guts mad3 mad symposium margot henderson noma rene redzepi Restaurant (Industry) http://video.madfeed.co/culinary-injustice-michael-twitty-4 <p><p>The culinary historian Michael Twitty has dedicated his career to celebrating the people whose culinary and agricultural contributions to America have been misappropriated throughout history.</p><p></p><p>Twitty spoke at MAD 3, imploring the audience to take an honest look at our gastronomic past so that we might be able to bridge “pseudo-boundaries of race,” as well as restore “the emotional and ethical tone” of the food that we make.</p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/culinary-injustice-michael-twitty-4"><img src="http://video.madfeed.co/64968569/112767024/2416c91d73a5ac830ebd0c70044b732b/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112767024 Mon, 02 Dec 2013 00:00:00 GMT Culinary Injustice | Michael Twitty, Culinary Historian The culinary historian Michael Twitty has dedicated his career to celebrating the people whose culinary and agricultural contributions to America have been misappropriated throughout history.Twitty spoke at MAD 3, imploring the audience to take an honest look at our gastronomic past so that we might be able to bridge “pseudo-boundaries of race,” as well as restore “the emotional and ethical tone” of the food that we make.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. The culinary historian Michael Twitty has dedicated his career to celebrating the people whose culinary and agricultural contributions to America have been misappropriated throughout history.Twitty spoke at MAD 3, imploring the audience to take an... MAD Feed 18:08 <p><p>The culinary historian Michael Twitty has dedicated his career to celebrating the people whose culinary and agricultural contributions to America have been misappropriated throughout history.</p><p></p><p>Twitty spoke at MAD 3, imploring the audience to take an honest look at our gastronomic past so that we might be able to bridge “pseudo-boundaries of race,” as well as restore “the emotional and ethical tone” of the food that we make.</p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/culinary-injustice-michael-twitty-4"><img src="http://video.madfeed.co/64968569/112767024/2416c91d73a5ac830ebd0c70044b732b/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> Cooking Culinary Art (Profession) food Kitchen mad symposium michael twitty restaurants slavery http://video.madfeed.co/guts-and-passion-shaped-my-career-2 <p><p>Barbara Lynch, who runs Boston's most acclaimed restaurant group. At 2013's MAD 3 Symposium, she discussed her career, and the role guts and passion have played in it.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/guts-and-passion-shaped-my-career-2"><img src="http://video.madfeed.co/64968566/112767097/055e7a3ab9ab99154860ccd17729bda7/standard/download-19-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112767097 Fri, 22 Nov 2013 00:00:00 GMT Guts and Passion Shaped my Career Barbara Lynch, who runs Boston's most acclaimed restaurant group. At 2013's MAD 3 Symposium, she discussed her career, and the role guts and passion have played in it.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Barbara Lynch, who runs Boston's most acclaimed restaurant group. At 2013's MAD 3 Symposium, she discussed her career, and the role guts and passion have played in it.About MAD:MAD is a non-profit transforming our food system by giving chefs and... MAD Feed 21:07 <p><p>Barbara Lynch, who runs Boston's most acclaimed restaurant group. At 2013's MAD 3 Symposium, she discussed her career, and the role guts and passion have played in it.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/guts-and-passion-shaped-my-career-2"><img src="http://video.madfeed.co/64968566/112767097/055e7a3ab9ab99154860ccd17729bda7/standard/download-19-thumbnail.jpg" width="75" height=""/></a></p> barbara lynch Boston (City/Town/Village) Chef (Occupation) Cooking Copenhagen (City/Town/Village) Denmark (Country) Food Gastronomy (Literature Subject) Kitchen Restaurant (Industry) South Boston (Neighborhood) Symposium (Type Of Conference) http://video.madfeed.co/go-wild-roland-rittman-4 <p>Roland Rittman is the forager that transformed Restaurant Noma. In this speech from the MAD 3 Symposium, he explains the need for people to reconnect with nature in the modern world.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/go-wild-roland-rittman-4"><img src="http://video.madfeed.co/64968576/112963370/11d5f955297675f8c6fc121ba9ec31ed/standard/download-15-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112963370 Tue, 05 Nov 2013 00:00:00 GMT GO WILD! | Roland Rittman Roland Rittman is the forager that transformed Restaurant Noma. In this speech from the MAD 3 Symposium, he explains the need for people to reconnect with nature in the modern world. About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Roland Rittman is the forager that transformed Restaurant Noma. In this speech from the MAD 3 Symposium, he explains the need for people to reconnect with nature in the modern world. About MAD: MAD is a non-profit transforming our food system by... MAD Feed 19:53 <p>Roland Rittman is the forager that transformed Restaurant Noma. In this speech from the MAD 3 Symposium, he explains the need for people to reconnect with nature in the modern world.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/go-wild-roland-rittman-4"><img src="http://video.madfeed.co/64968576/112963370/11d5f955297675f8c6fc121ba9ec31ed/standard/download-15-thumbnail.jpg" width="75" height=""/></a></p> botany copenhagen food foraging guts mad mad3 mad symposium nature noma Restaurant (Industry) romanticism http://video.madfeed.co/a-conversation-with-alain-ducasse-4 <p>The legendary French chef Alain Ducasse sits down for a conversation with David Chang, Daniel Patterson, Chris Ying, and René Redzepi where he discusses his career, risk-taking, fear, and how to use his fame to positively influence diners.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/a-conversation-with-alain-ducasse-4"><img src="http://video.madfeed.co/64968580/112963483/41cbceb3f381c31b61e809387117aa92/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112963483 Mon, 21 Oct 2013 00:00:00 GMT A Conversation with Alain Ducasse | A.Ducasse; D. Chang; D. Patterson; C.... The legendary French chef Alain Ducasse sits down for a conversation with David Chang, Daniel Patterson, Chris Ying, and René Redzepi where he discusses his career, risk-taking, fear, and how to use his fame to positively influence diners. About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. The legendary French chef Alain Ducasse sits down for a conversation with David Chang, Daniel Patterson, Chris Ying, and René Redzepi where he discusses his career, risk-taking, fear, and how to use his fame to positively influence diners. About... MAD Feed 40:40 <p>The legendary French chef Alain Ducasse sits down for a conversation with David Chang, Daniel Patterson, Chris Ying, and René Redzepi where he discusses his career, risk-taking, fear, and how to use his fame to positively influence diners.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/a-conversation-with-alain-ducasse-4"><img src="http://video.madfeed.co/64968580/112963483/41cbceb3f381c31b61e809387117aa92/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> Alain Ducasse (Author) Chef (Occupation) chris ying Cook cooking Cook (Profession) copenhagen David Chang (Chef) food guts Kitchen lucky peach mad3 mad symposium momofuku noma René Redzepi (Person) Restaurant (Industry) restaurants http://video.madfeed.co/carne-e-spirito <p><p>Descended from a long line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses the importance of craft, of love and of respecting the animals we consume.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/carne-e-spirito"><img src="http://video.madfeed.co/64968556/112767483/9b4a2e9969a105789750a0a71a917ded/standard/download-20-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112767483 Tue, 17 Sep 2013 00:00:00 GMT Carne e Spirito Descended from a long line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses the importance of craft, of love and of respecting the animals we consume.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Descended from a long line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses... MAD Feed 26:00 <p><p>Descended from a long line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses the importance of craft, of love and of respecting the animals we consume.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/carne-e-spirito"><img src="http://video.madfeed.co/64968556/112767483/9b4a2e9969a105789750a0a71a917ded/standard/download-20-thumbnail.jpg" width="75" height=""/></a></p> antica mecelleria cecchini butcher carne chef Cooking copenhagen craftsmanship dario cecchini Food Kitchen MAD mad3 madfeed madsymposium meat noma pig rene redzepi Restaurant http://video.madfeed.co/bringing-back-peace-life-to-3 <p><p>In this presentation from the third MAD Symposium, chef Ahmed Jama shares his story of deciding to leave London in 2008 to return to his war-torn homeland of Somalia to open up The Village, a restaurant for the people. Since making the move, Jama has been able to open five businesses, the first modern restaurants in Mogadishu.<br><br>He's achieved all of this despite seemingly insurmountable challenges: last September, terrorists targeted The Village, setting off bombs that killed 14 people. And just a few days ago, on 7 September 2013, a militant group bombed the restaurant, leaving at least 15 dead and 20 more wounded. Jama intends to keep going. You can donate to help rebuild the restaurant and help his employees and their families here: <a target="_blank" rel="noopener noreferrer nofollow" href="http://gofundme.com/rebuildthevillage">gofundme.com/rebuildthevillage</a></p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/bringing-back-peace-life-to-3"><img src="http://video.madfeed.co/64968577/112767554/7bd4b405411474d6e99e0dc2c0360cd4/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112767554 Mon, 09 Sep 2013 00:00:00 GMT Bringing Back Peace & Life to Mogadishu In this presentation from the third MAD Symposium, chef Ahmed Jama shares his story of deciding to leave London in 2008 to return to his war-torn homeland of Somalia to open up The Village, a restaurant for the people. Since making the move, Jama has been able to open five businesses, the first modern restaurants in Mogadishu.He's achieved all of this despite seemingly insurmountable challenges: last September, terrorists targeted The Village, setting off bombs that killed 14 people. And just a few days ago, on 7 September 2013, a militant group bombed the restaurant, leaving at least 15 dead and 20 more wounded. Jama intends to keep going. You can donate to help rebuild the restaurant and help his employees and their families here: gofundme.com/rebuildthevillageAbout MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. In this presentation from the third MAD Symposium, chef Ahmed Jama shares his story of deciding to leave London in 2008 to return to his war-torn homeland of Somalia to open up The Village, a restaurant for the people. Since making the move, Jama... MAD Feed 16:27 <p><p>In this presentation from the third MAD Symposium, chef Ahmed Jama shares his story of deciding to leave London in 2008 to return to his war-torn homeland of Somalia to open up The Village, a restaurant for the people. Since making the move, Jama has been able to open five businesses, the first modern restaurants in Mogadishu.<br><br>He's achieved all of this despite seemingly insurmountable challenges: last September, terrorists targeted The Village, setting off bombs that killed 14 people. And just a few days ago, on 7 September 2013, a militant group bombed the restaurant, leaving at least 15 dead and 20 more wounded. Jama intends to keep going. You can donate to help rebuild the restaurant and help his employees and their families here: <a target="_blank" rel="noopener noreferrer nofollow" href="http://gofundme.com/rebuildthevillage">gofundme.com/rebuildthevillage</a></p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/bringing-back-peace-life-to-3"><img src="http://video.madfeed.co/64968577/112767554/7bd4b405411474d6e99e0dc2c0360cd4/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> Africa ahmed jama Cooking cuisine food mad3 madsymposium mogadishu peace somalia war http://video.madfeed.co/delineating-the-edible-and-inedible-4 <p>Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, a group of professionals investigates old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.</p> <p>After four years of joint operation of the Nordic Food Lab (NFL), the<br /><br /><br /><br /><br /> NFL’s Board of Directors will transfer the entire NFL to the Department<br /><br /><br /><br /><br /> of Food Science at the University of Copenhagen (UCPH FOOD). The<br /><br /><br /><br /><br /> self-governing NFL will close down, while its activities will continue<br /><br /><br /><br /><br /> as part of the Future Consumer Lab</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/delineating-the-edible-and-inedible-4"><img src="http://video.madfeed.co/64968569/112963739/eb964023d5256d5acff41fd1c1d5d4b7/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112963739 Fri, 23 Nov 2012 00:00:00 GMT Delineating the Edible and Inedible | Nordic Food Lab Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, a group of professionals investigates old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world. After four years of joint operation of the Nordic Food Lab (NFL), the NFL’s Board of Directors will transfer the entire NFL to the Department of Food Science at the University of Copenhagen (UCPH FOOD). The self-governing NFL will close down, while its activities will continue as part of the Future Consumer Lab About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was to explore the building blocks of Nordic cuisine... MAD Feed 31:02 <p>Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, a group of professionals investigates old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.</p> <p>After four years of joint operation of the Nordic Food Lab (NFL), the<br /><br /><br /><br /><br /> NFL’s Board of Directors will transfer the entire NFL to the Department<br /><br /><br /><br /><br /> of Food Science at the University of Copenhagen (UCPH FOOD). The<br /><br /><br /><br /><br /> self-governing NFL will close down, while its activities will continue<br /><br /><br /><br /><br /> as part of the Future Consumer Lab</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/delineating-the-edible-and-inedible-4"><img src="http://video.madfeed.co/64968569/112963739/eb964023d5256d5acff41fd1c1d5d4b7/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> coi dan barber Daniel Patterson david chang gastronomy Harold mcgee lars williams lucky peach mad2 mad symposium mark emil hermansen mark emil tholstrup hermansen Massimo buttura Michel bras momofuku noma Noma (restaurant) paul rozin rene redzepi Restaurant (Industry) wylie dufresne