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30:48

S1E5 - Nina Persson & Staying Creative - MAD Talks

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00:35

MAD - About Symposium

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03:57

Creating a Culture of Belonging at Work |...

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00:56

MAD Monday @Home: Will Guidara on Feedback

MAD Feed | Will Guidara
24:56

What is a Good Life? | Carolyn Steel | MAD Monday

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10:31

Get On Your Knees (and Bring Gastronomy with...

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21:09

Leaders are the Glue, Not the Light | Clarence...

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09:04

Get Out of Your Own Way | Subhana Barzaghi |...

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11:10

How to Lead in a No-Ego Kitchen | Alanna...

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12:47

Resilient Restaurants | Josh Niland, Fish...

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09:47

Rediscovering Food Through Resilience | Indira...

MAD Feed | Indira Naidoo
08:56

Love and Resilience | Graham Long | Sydney MAD...

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10:31

Cultural Resilience | Lydia Miller | Sydney MAD...

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38:15

Preserving Identity Through Coffee Traceability...

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01:48

MAD: A Global Cooking Community with an...

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32:26

Conducting the Kitchen | Ture Larsen & Randi...

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05:30

Links Between the Culinary and Music Industries...

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17:54

Bridging The Gap Between Men and Women | Jytte...

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17:42

What Does Courage Look Like | Trish Nelson

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40:40

Nobody Puts Baby In The... Kitchen | M....

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21:45

How To Reverse Climate Change | Chad Frischmann

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24:11

On Food, Authenticity, and Culture | Romy Gill

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01:05:17

#MeToo, Now What? | Kim Severson, Wade Davis &...

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21:52

Rewriting History | Jeannette Ehlers

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42:31

No More Cock-Rock | Ben Shewry

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23:00

What On Earth Just Happened | Lynda Obst

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16:31

Am I Good Enough? | Kamilla Seidler

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17:15

Why Is What You Do Important? | Vincent Hendricks

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25:41

Feeding A Million | Dan Giusti, Founder of Brigaid

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27:46

Jay Fai's Famous Crab Omelet

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15:36

Aboriginal Elder Charles Madden: Indigenous...

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17:20

Migration, Family, and Farming | Palisa Anderson

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45:33

How to Meet Demand for Australian Bushfoods |...

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10:30

Indigenous Australian Bushfoods | Gayle Quarmby

MAD Feed | Gayle Quarmby
11:02

Respect For the Sacred Land | Uncle Max...

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11:29

The Stories that Define Australia | Nicole Watson

MAD Feed | Nicole Watson
02:11

Why did René Redzepi Launch the Foraging...

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00:59

What If We Were All Foragers? | René Redzepi

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00:51

My Greatest Fear | Alain Ducasse

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01:25

How to Take it to the Next Level | David Chang

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00:57

The Future of Fish | Hugh Fearnley Whittingstall

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01:17

Culinary Injustice | Michael Twitty

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00:24

The Audacity of Hope... | D. Bowien & A. Myint

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01:04

Chefs and Jedi Knights | F. Henderson & T....

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01:19

Breaking the Rules | Roy Choi

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00:37

What is Authenticity? | Jonathan Gold

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02:19

Classical Music is Like a Well-Executed Meal |...

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03:20

Introducing the Foraging Program VILD MAD/Wild...

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01:32

Cooking Session for VILD MAD | Thorsten Schmidt

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01:02

Bringing Nutrition and Hummingbirds to My...

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02:56

Exploring Cooking Beyond the Kitchen | Wylie...

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00:19

Food Research in Restaurants Vs. Academia |...

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01:00

Beets, Ubiquity, and Uniqueness | Daniel Patterson

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00:53

Soba Master Tatsuru Rai Demonstrates His Craft

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04:11

Burns' Night | Ben Reade & Harry MacFadyen

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28:22

Techniques of the Past for the Future | Jacques...

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23:14

It's Time to Act | Eric Archambeau

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00:50

Join Us at Noma on Opening Night | René Redzepi

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01:34

What Gives Me Appetite | Chido Govera, Mushroom...

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04:11

The Role of Avantgarde Cuisine | Ferran Adrià

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02:23

How Relæ Became the First Organic Michelin...

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25:52

Kitchen Solidarity | José Andrés, Nobel Peace...

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30:55

Tomorrow's Kitchen Starts on the Farm | Carlo...

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27:07

Working With the Family | J.Téllez & R.Magaña

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02:33

Treasures in the Woods and Fields | Miles Irving

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01:02:18

Vivre la Cuisine | Michel Bras

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18:05

A Future Without Waste | Ida Auken

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11:46

A Waste of Waste | Arielle Johnson, Flavor...

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09:15

Food Production Fosters Sustainable Development...

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15:06

The Future of Food | D. Chang & J. Yong Kim

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06:04

The Role of Cooking in the Future of Food |...

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12:32

Jiro Ono and René Redzepi Have a Cup of Tea

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19:23

Urban Food Systems | Thomas Harttung, Founder...

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05:20

Copenhagen is Buzzing: Bees, Cities & Our...

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24:13

Fäviken: How We Do Things | Magnus Nilsson

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25:32

Natural & Cultural Ecosystems | Andoni Aduriz

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26:49

The Flavours of Plants| Harold McGee, Author

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21:03

How Good Food Can Save Our Planet | Dr. Molly Jahn

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24:26

Wild Plants & Culinary Creativity | Francois...

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22:32

Food Microbiology: An Overlooked Frontier |...

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28:57

The Cycle of Love | Ben Shewry, Chef and Owner...

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35:05

Beyond the Animal Model | Stefano Mancuso

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14:30

A Short History of the Beet | Daniel Patterson

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16:49

Wild Flavours of England | Miles Irving, Forager

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34:29

All Food Has Been Alive | Søren Wiuff, Farmer

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09:59

An Introduction to the First MAD Symposium |...

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23:49

From Wild to Tame and Back Again | Tor...

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31:59

Fulvio in Exile | Fulvio Pierangelini

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23:12

Conviviality for One | Julian Baggini

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25:24

Be Careful What You Wish For | Chris Cosentino

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27:25

Benchmarks Not the BMW | Jeremiah Tower

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13:13

A Diner's Confession on The Flavor of Fantasy |...

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20:31

How Food and Design Interact | Paola Antonelli,...

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20:24

Be Afraid | Albert Adrià

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07:36

Why Changing Eating Habits is Important? |...

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05:15

Presenting the ZeroFoodprint Project | Chris...

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09:19

Passing on Skills About Slow Food | The Allen...

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20:12

Loco'l: Fast Food Made With Ideology | R. Choi...

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16:58

Opening a Restaurant is Scary | Tatiana Levha,...

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01:11

How to Clean an Artichoke in 20 Seconds |...

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02:41

How to Debone a Pig's Trotter | Pierre Koffmann

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04:59

The Perfect Omelette | Pierre Koffmann

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21:44

Dark Snow ​| Jason Box

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15:29

The Perennial Plate | ​D.Klein & M. Fine

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08:49

On Guts | David Chang

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26:27

Fermentation Revival | Sandor Katz

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17:47

Who's Got the Guts? ​| Tor Nørretranders

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20:41

Entrails: The Hidden Side of Cooking | Heribert...

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19:18

Xenos | Knud Romer

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24:55

The Importance of Biocultural Diversity |...

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23:15

The History of the Celebrity Chef | Paul Freedman

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35:13

Does the Apple Fall Far From the Tree? | Madhur...

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20:13

The Art of the Table | Silvano Giraldin

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13:56

The Passion, the Probe, and the Problem |...

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18:08

Culinary Injustice | Michael Twitty, Culinary...

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21:07

Guts and Passion Shaped my Career | Barbara Lynch

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19:53

GO WILD! | Roland Rittman

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40:40

A Conversation with Alain Ducasse | A.Ducasse;...

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26:00

Carne e Spirito | Dario Cecchini

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16:27

Bringing Back Peace & Life to Mogadishu | Ahmed...

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31:02

Delineating the Edible and Inedible | Nordic...

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30:38

Passion & Prison | Rasmus Kofoed, Head Chef...

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33:25

An Appetite for Knowledge | Wylie Dufresne,...

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43:57

True Stories, Book Two - Cosmopolis Redux (a...

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30:10

From Nothing 'Till Something | Leif Sørensen

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31:49

Appetite? ... Ah. Hmm. Yes. | F. Henderson & T....

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01:07:22

Do I Have an Appetite for Creativity? | Ferran...

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09:28

An Introduction | René Redzepi, Co-Owner of noma

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23:01

MSG and Umami | David Chang

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31:45

Ethical Food Futures | Hugh Fearnley-Whittingstall

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24:58

Cultural Consciousness | Massimo Bottura,...

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35:09

The Taste of Wheat | Dan Barber, Chef and...

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37:32

The Audacity of Hope... and Szechuan Peppercorn...

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32:07

Appetite as a Guide Between Nature and Culture...

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29:08

Rotten, Fried Bananas | Enrique Olvera

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28:50

Asking the Winds of the Seasons | Shinichiro...

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