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/ron-finley-sowing-resistance-mad <p><p>Did you know there are places in the United States where growing vegetables is actually a crime? At the fourth MAD Symposium, Ron Finley shared how he learned this firsthand—when he was cited for planting vegetables in his own front yard. What followed was an extraordinary journey of resistance and transformation. Finley took action—not just for himself, but for his entire community. In this powerful conversation, René Redzepi sits down with Finley, a true force of nature, to talk about his life as a guerrilla gardener. They explore why access to healthy food is a human right and how growing your own food can be a revolutionary act.</p></p><p><a href="http://video.madfeed.co/ron-finley-sowing-resistance-mad"><img src="http://video.madfeed.co/64968561/113513183/b263e76603c171496a2d4502b92535b3/standard/download-69-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/113513183 Wed, 08 Apr 2026 13:48:04 GMT Ron Finley & Sowing Resistance | MAD Talks S1E6 Did you know there are places in the United States where growing vegetables is actually a crime? At the fourth MAD Symposium, Ron Finley shared how he learned this firsthand—when he was cited for planting vegetables in his own front yard. What followed was an extraordinary journey of resistance and transformation. Finley took action—not just for himself, but for his entire community. In this powerful conversation, René Redzepi sits down with Finley, a true force of nature, to talk about his life as a guerrilla gardener. They explore why access to healthy food is a human right and how growing your own food can be a revolutionary act. Did you know there are places in the United States where growing vegetables is actually a crime? At the fourth MAD Symposium, Ron Finley shared how he learned this firsthand—when he was cited for planting vegetables in his own front yard. What... MAD Feed 46:49 <p><p>Did you know there are places in the United States where growing vegetables is actually a crime? At the fourth MAD Symposium, Ron Finley shared how he learned this firsthand—when he was cited for planting vegetables in his own front yard. What followed was an extraordinary journey of resistance and transformation. Finley took action—not just for himself, but for his entire community. In this powerful conversation, René Redzepi sits down with Finley, a true force of nature, to talk about his life as a guerrilla gardener. They explore why access to healthy food is a human right and how growing your own food can be a revolutionary act.</p></p><p><a href="http://video.madfeed.co/ron-finley-sowing-resistance-mad"><img src="http://video.madfeed.co/64968561/113513183/b263e76603c171496a2d4502b92535b3/standard/download-69-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/yvon-chouinard-in-conversation-with <p><p>In conversation with Lisa Abend, Yvon Chouinard shares how starting as a blacksmith making climbing tools led to building a company guided by values over profit. He describes hitting $1 billion as the worst day of his life.</p><p></p><p>After 50 years in business, Chouinard champions purposeful growth over endless expansion. Patagonia is now steward-owned, and the earth is their only shareholder. They've donated over $100 million in excess profit to environmental causes.</p><p></p><p>Their conversation covers everything from corporate responsibility to table salt.</p></p><p><a href="http://video.madfeed.co/yvon-chouinard-in-conversation-with"><img src="http://video.madfeed.co/64968575/116820836/a7c68b2a68d6487a3d75a351a5834f86/standard/download-28-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/116820836 Sat, 27 Sep 2025 15:00:56 GMT Yvon Chouinard in Conversation with Lisa Abend In conversation with Lisa Abend, Yvon Chouinard shares how starting as a blacksmith making climbing tools led to building a company guided by values over profit. He describes hitting $1 billion as the worst day of his life.After 50 years in business, Chouinard champions purposeful growth over endless expansion. Patagonia is now steward-owned, and the earth is their only shareholder. They've donated over $100 million in excess profit to environmental causes.Their conversation covers everything from corporate responsibility to table salt. In conversation with Lisa Abend, Yvon Chouinard shares how starting as a blacksmith making climbing tools led to building a company guided by values over profit. He describes hitting $1 billion as the worst day of his life.After 50 years in... MAD Feed 30:18 <p><p>In conversation with Lisa Abend, Yvon Chouinard shares how starting as a blacksmith making climbing tools led to building a company guided by values over profit. He describes hitting $1 billion as the worst day of his life.</p><p></p><p>After 50 years in business, Chouinard champions purposeful growth over endless expansion. Patagonia is now steward-owned, and the earth is their only shareholder. They've donated over $100 million in excess profit to environmental causes.</p><p></p><p>Their conversation covers everything from corporate responsibility to table salt.</p></p><p><a href="http://video.madfeed.co/yvon-chouinard-in-conversation-with"><img src="http://video.madfeed.co/64968575/116820836/a7c68b2a68d6487a3d75a351a5834f86/standard/download-28-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/chinampas-are-the-future <p><p>Pablo Usobiaga of Arca Tierra believes the future lies in the past. &nbsp;</p><p></p><p>He works directly campesinos—peasant farmers—to recover Mexico’s 4,000-year-old chinampas: floating gardens that once fed 1.5 million people. Today, less than 10% of them survive.&nbsp;</p><p></p><p>Campesinos are their custodians. Some of society’s most overlooked workers, campesinos are in fact on the frontlines of our climate crisis. As Pablo explains, they are guardians of critical knowledge. Learning from them is how we’ll walk ourselves back from the ecological cliff.&nbsp;</p></p><p><a href="http://video.madfeed.co/chinampas-are-the-future"><img src="http://video.madfeed.co/64968559/116589378/db5d654e6687d18a7ed448f299d138c8/standard/download-33-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/116589378 Fri, 19 Sep 2025 13:05:05 GMT Chinampas are the Future Pablo Usobiaga of Arca Tierra believes the future lies in the past. He works directly campesinos—peasant farmers—to recover Mexico’s 4,000-year-old chinampas: floating gardens that once fed 1.5 million people. Today, less than 10% of them survive.Campesinos are their custodians. Some of society’s most overlooked workers, campesinos are in fact on the frontlines of our climate crisis. As Pablo explains, they are guardians of critical knowledge. Learning from them is how we’ll walk ourselves back from the ecological cliff. Pablo Usobiaga of Arca Tierra believes the future lies in the past. He works directly campesinos—peasant farmers—to recover Mexico’s 4,000-year-old chinampas: floating gardens that once fed 1.5 million people. Today, less than 10% of them... MAD Feed 21:18 <p><p>Pablo Usobiaga of Arca Tierra believes the future lies in the past. &nbsp;</p><p></p><p>He works directly campesinos—peasant farmers—to recover Mexico’s 4,000-year-old chinampas: floating gardens that once fed 1.5 million people. Today, less than 10% of them survive.&nbsp;</p><p></p><p>Campesinos are their custodians. Some of society’s most overlooked workers, campesinos are in fact on the frontlines of our climate crisis. As Pablo explains, they are guardians of critical knowledge. Learning from them is how we’ll walk ourselves back from the ecological cliff.&nbsp;</p></p><p><a href="http://video.madfeed.co/chinampas-are-the-future"><img src="http://video.madfeed.co/64968559/116589378/db5d654e6687d18a7ed448f299d138c8/standard/download-33-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/the-art-of-staying-engaged <p><p>At the age of seven, Chido Govera was left orphaned, caring for her grandmother and little brother in rural Zimbabwe. At ten, she refused an arranged marriage—choosing instead a path that took her from foraging for survival to building something extraordinary.&nbsp;<br>&nbsp;<br>The Future of Hope Foundation has now transformed over 10,000 households in Zimbabwe and beyond through mushroom farming. What started with learning to grow oyster mushrooms from corn stalks has become a movement rooted in Ubuntu philosophy—“I am because we are”—where communities solve their own problems with the right knowledge and support.&nbsp;<br>&nbsp;<br>Everytime she speaks with MAD, Chido shows us the power of working “one mushroom at a time”—turning complex agricultural science into something rural communities can master themselves. Sometimes the most radical act is simply believing people are capable of more than their circumstances suggest. &nbsp;</p></p><p><a href="http://video.madfeed.co/the-art-of-staying-engaged"><img src="http://video.madfeed.co/64968570/115893374/c3b757d0dd4d574844d2e6e2613857d7/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/115893374 Sat, 06 Sep 2025 07:43:03 GMT The Art of Staying Engaged At the age of seven, Chido Govera was left orphaned, caring for her grandmother and little brother in rural Zimbabwe. At ten, she refused an arranged marriage—choosing instead a path that took her from foraging for survival to building something extraordinary.The Future of Hope Foundation has now transformed over 10,000 households in Zimbabwe and beyond through mushroom farming. What started with learning to grow oyster mushrooms from corn stalks has become a movement rooted in Ubuntu philosophy—“I am because we are”—where communities solve their own problems with the right knowledge and support.Everytime she speaks with MAD, Chido shows us the power of working “one mushroom at a time”—turning complex agricultural science into something rural communities can master themselves. Sometimes the most radical act is simply believing people are capable of more than their circumstances suggest. At the age of seven, Chido Govera was left orphaned, caring for her grandmother and little brother in rural Zimbabwe. At ten, she refused an arranged marriage—choosing instead a path that took her from foraging for survival to building something... MAD Feed 14:41 <p><p>At the age of seven, Chido Govera was left orphaned, caring for her grandmother and little brother in rural Zimbabwe. At ten, she refused an arranged marriage—choosing instead a path that took her from foraging for survival to building something extraordinary.&nbsp;<br>&nbsp;<br>The Future of Hope Foundation has now transformed over 10,000 households in Zimbabwe and beyond through mushroom farming. What started with learning to grow oyster mushrooms from corn stalks has become a movement rooted in Ubuntu philosophy—“I am because we are”—where communities solve their own problems with the right knowledge and support.&nbsp;<br>&nbsp;<br>Everytime she speaks with MAD, Chido shows us the power of working “one mushroom at a time”—turning complex agricultural science into something rural communities can master themselves. Sometimes the most radical act is simply believing people are capable of more than their circumstances suggest. &nbsp;</p></p><p><a href="http://video.madfeed.co/the-art-of-staying-engaged"><img src="http://video.madfeed.co/64968570/115893374/c3b757d0dd4d574844d2e6e2613857d7/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/jose-andres-rene-redzepi-in <p><p>These days, José Andrés, founder of World Central Kitchen, finds that his best work happens in the most impossible places. Unfamiliar kitchens where nothing works, where broken equipment forces the kind of creativity and collaboration that comfort never could.<br><br>His parents always cooked with a certain resourcefulness. His father made big paellas, always adding more rice for more guests. His mother turned kitchen scraps into croquetas—a generosity that has stayed with him through his humanitarian work.<br><br>"Life starts at the end of your comfort zone," he says. While he's still learning what that means, he knows one thing for certain: hugs beat selfies, every time.</p><p></p><p>In conversation with René Redzepi, José opens up about fear, hope, and why being pro-humanity means showing up for everyone—even when it's hard.</p></p><p><a href="http://video.madfeed.co/jose-andres-rene-redzepi-in"><img src="http://video.madfeed.co/64968575/115454131/9111ceb8c2b482e22663d41d28867972/standard/download-62-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/115454131 Fri, 22 Aug 2025 18:44:13 GMT José Andrés & René Redzepi in Conversation These days, José Andrés, founder of World Central Kitchen, finds that his best work happens in the most impossible places. Unfamiliar kitchens where nothing works, where broken equipment forces the kind of creativity and collaboration that comfort never could.His parents always cooked with a certain resourcefulness. His father made big paellas, always adding more rice for more guests. His mother turned kitchen scraps into croquetas—a generosity that has stayed with him through his humanitarian work."Life starts at the end of your comfort zone," he says. While he's still learning what that means, he knows one thing for certain: hugs beat selfies, every time.In conversation with René Redzepi, José opens up about fear, hope, and why being pro-humanity means showing up for everyone—even when it's hard. These days, José Andrés, founder of World Central Kitchen, finds that his best work happens in the most impossible places. Unfamiliar kitchens where nothing works, where broken equipment forces the kind of creativity and collaboration that... MAD Feed 44:12 <p><p>These days, José Andrés, founder of World Central Kitchen, finds that his best work happens in the most impossible places. Unfamiliar kitchens where nothing works, where broken equipment forces the kind of creativity and collaboration that comfort never could.<br><br>His parents always cooked with a certain resourcefulness. His father made big paellas, always adding more rice for more guests. His mother turned kitchen scraps into croquetas—a generosity that has stayed with him through his humanitarian work.<br><br>"Life starts at the end of your comfort zone," he says. While he's still learning what that means, he knows one thing for certain: hugs beat selfies, every time.</p><p></p><p>In conversation with René Redzepi, José opens up about fear, hope, and why being pro-humanity means showing up for everyone—even when it's hard.</p></p><p><a href="http://video.madfeed.co/jose-andres-rene-redzepi-in"><img src="http://video.madfeed.co/64968575/115454131/9111ceb8c2b482e22663d41d28867972/standard/download-62-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/hospitality-without-hangovers <p><p>The force behind Ben’s Friends speaks on how the restaurant business has been both his salvation and his enabler.</p><p><br>Starting as a doorman checking IDs, Mickey Bakst discovered his passion for hospitality, creating magic for guests who saved all year for once-in-a-lifetime meals. But the same industry that gave him purpose also normalized his addiction. “I found a shelter from the storm, a place where my addiction was not only accepted, but condoned.”<br><br>After nearly dying and waking up in a psychiatric ward, Mickey got sober in 1982. Decades later, he co-founded Ben’s Friends: a recovery community specifically for F&amp;B workers. Today, it has 26 chapters across the U.S. with daily meetings worldwide.</p><p></p><p>For more information on joining Ben’s Friends meeting:&nbsp;<a target="_blank" rel="noopener noreferrer nofollow" href="https://www.bensfriendshope.com/meetings/">https://www.bensfriendshope.com/meetings/</a></p></p><p><a href="http://video.madfeed.co/hospitality-without-hangovers"><img src="http://video.madfeed.co/64968558/115118407/c1a6cf1cccfd8a91b5dece103297fad1/standard/download-29-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/115118407 Mon, 11 Aug 2025 13:38:55 GMT Hospitality Without Hangovers The force behind Ben’s Friends speaks on how the restaurant business has been both his salvation and his enabler.Starting as a doorman checking IDs, Mickey Bakst discovered his passion for hospitality, creating magic for guests who saved all year for once-in-a-lifetime meals. But the same industry that gave him purpose also normalized his addiction. “I found a shelter from the storm, a place where my addiction was not only accepted, but condoned.”After nearly dying and waking up in a psychiatric ward, Mickey got sober in 1982. Decades later, he co-founded Ben’s Friends: a recovery community specifically for FB workers. Today, it has 26 chapters across the U.S. with daily meetings worldwide.For more information on joining Ben’s Friends meeting:https://www.bensfriendshope.com/meetings/ The force behind Ben’s Friends speaks on how the restaurant business has been both his salvation and his enabler.Starting as a doorman checking IDs, Mickey Bakst discovered his passion for hospitality, creating magic for guests who saved all year... MAD Feed 15:25 <p><p>The force behind Ben’s Friends speaks on how the restaurant business has been both his salvation and his enabler.</p><p><br>Starting as a doorman checking IDs, Mickey Bakst discovered his passion for hospitality, creating magic for guests who saved all year for once-in-a-lifetime meals. But the same industry that gave him purpose also normalized his addiction. “I found a shelter from the storm, a place where my addiction was not only accepted, but condoned.”<br><br>After nearly dying and waking up in a psychiatric ward, Mickey got sober in 1982. Decades later, he co-founded Ben’s Friends: a recovery community specifically for F&amp;B workers. Today, it has 26 chapters across the U.S. with daily meetings worldwide.</p><p></p><p>For more information on joining Ben’s Friends meeting:&nbsp;<a target="_blank" rel="noopener noreferrer nofollow" href="https://www.bensfriendshope.com/meetings/">https://www.bensfriendshope.com/meetings/</a></p></p><p><a href="http://video.madfeed.co/hospitality-without-hangovers"><img src="http://video.madfeed.co/64968558/115118407/c1a6cf1cccfd8a91b5dece103297fad1/standard/download-29-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/a-legacy-under-water <p><p>With a confidence most of us could only dream about when we were their age, the seventh-generation fishing guides told us about the threat that salmon farming poses to their family tradition, their river, and the wild species itself. Escaped fish weakening wild populations, sea lice spreading rapidly, antibiotics and pesticides building up in fish fat.<br><br>Their message to the chefs in the audience was crystal clear: stop serving sea farmed salmon.</p></p><p><a href="http://video.madfeed.co/a-legacy-under-water"><img src="http://video.madfeed.co/64968578/114265505/3d0545c0d47fe1bcecd864894c589114/standard/download-48-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/114265505 Mon, 07 Jul 2025 12:07:32 GMT A Legacy Under Water With a confidence most of us could only dream about when we were their age, the seventh-generation fishing guides told us about the threat that salmon farming poses to their family tradition, their river, and the wild species itself. Escaped fish weakening wild populations, sea lice spreading rapidly, antibiotics and pesticides building up in fish fat.Their message to the chefs in the audience was crystal clear: stop serving sea farmed salmon. With a confidence most of us could only dream about when we were their age, the seventh-generation fishing guides told us about the threat that salmon farming poses to their family tradition, their river, and the wild species itself. Escaped fish... MAD Feed 09:11 <p><p>With a confidence most of us could only dream about when we were their age, the seventh-generation fishing guides told us about the threat that salmon farming poses to their family tradition, their river, and the wild species itself. Escaped fish weakening wild populations, sea lice spreading rapidly, antibiotics and pesticides building up in fish fat.<br><br>Their message to the chefs in the audience was crystal clear: stop serving sea farmed salmon.</p></p><p><a href="http://video.madfeed.co/a-legacy-under-water"><img src="http://video.madfeed.co/64968578/114265505/3d0545c0d47fe1bcecd864894c589114/standard/download-48-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/s1e4-dan-giusti-a-new-role-for <p><p>Redzepi reconnects with Dan Giusti, his former head chef at noma and now the founder of Brigaid, an amazing organization that harnesses the knowledge and skills of chefs to create healthy school lunches for 650,000 kids every day. They chat about how Giusti’s chef journey began, why feeding kids can be way more challenging than working in a three-Michelin-starred restaurant, and his long-term vision of transforming America’s school food system.</p></p><p><a href="http://video.madfeed.co/s1e4-dan-giusti-a-new-role-for"><img src="http://video.madfeed.co/64968555/112712401/8c7f812456c64dc012cbfc1e9bbd1018/standard/download-24-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112712401 Thu, 08 May 2025 00:00:00 GMT S1E4 - Dan Giusti & A New Role For Chefs - MAD Talks Redzepi reconnects with Dan Giusti, his former head chef at noma and now the founder of Brigaid, an amazing organization that harnesses the knowledge and skills of chefs to create healthy school lunches for 650,000 kids every day. They chat about how Giusti’s chef journey began, why feeding kids can be way more challenging than working in a three-Michelin-starred restaurant, and his long-term vision of transforming America’s school food system. Redzepi reconnects with Dan Giusti, his former head chef at noma and now the founder of Brigaid, an amazing organization that harnesses the knowledge and skills of chefs to create healthy school lunches for 650,000 kids every day. They chat about... MAD Feed 53:54 <p><p>Redzepi reconnects with Dan Giusti, his former head chef at noma and now the founder of Brigaid, an amazing organization that harnesses the knowledge and skills of chefs to create healthy school lunches for 650,000 kids every day. They chat about how Giusti’s chef journey began, why feeding kids can be way more challenging than working in a three-Michelin-starred restaurant, and his long-term vision of transforming America’s school food system.</p></p><p><a href="http://video.madfeed.co/s1e4-dan-giusti-a-new-role-for"><img src="http://video.madfeed.co/64968555/112712401/8c7f812456c64dc012cbfc1e9bbd1018/standard/download-24-thumbnail.jpg" width="75" height=""/></a></p> American school meals Brigaid chef careers chef journey culinary education Dan Giusti food access food education food policy food service transformation institutional food Michelin restaurants noma nutrition for children public school nutrition René Redzepi school food system school lunches sustainable food programs http://video.madfeed.co/s1e3-chido-govera-cultivating <p><p>Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.</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 in their restaurants, their communities, and across the world.</p><p><a target="_blank" rel="noopener noreferrer nofollow" href="https://madfeed.co">https://madfeed.co</a></p></p><p><a href="http://video.madfeed.co/s1e3-chido-govera-cultivating"><img src="http://video.madfeed.co/64968571/112287443/e2a45a9f82bc3366562dae6abada7eee/standard/download-27-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112287443 Mon, 21 Apr 2025 00:00:00 GMT S1E3 - Chido Govera & Cultivating Change - MAD Talks Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.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 their restaurants, their communities, and across the world.https://madfeed.co Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss... MAD Feed 46:43 <p><p>Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.</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 in their restaurants, their communities, and across the world.</p><p><a target="_blank" rel="noopener noreferrer nofollow" href="https://madfeed.co">https://madfeed.co</a></p></p><p><a href="http://video.madfeed.co/s1e3-chido-govera-cultivating"><img src="http://video.madfeed.co/64968571/112287443/e2a45a9f82bc3366562dae6abada7eee/standard/download-27-thumbnail.jpg" width="75" height=""/></a></p> African cuisine Chido Govera climate resilient farming Food food security food sustainability foraging Future of Hope Foundation indigenous food knowledge Interview mushroom farming Podcast René Redzepi restaurant Noma traditional agriculture wild vegetables women empowerment Zimbabwe Zimbabwe agriculture http://video.madfeed.co/what-does-courage-look-like-trish-3 <p>Trish Nelson is a comedian, actor, and producer with more than 20 years of experience in the hospitality industry. As the founder of Bantergirl, she helps women create films, television, podcasts, and other projects that give voice to their experiences.</p> <p>At the sixth MAD Symposium Nelson holds a microscope over restaurant culture, exposing its destructive practices and the damage they have caused both to her personally, and to our community as a whole. Raw and powerful, her talk is a call to action, urging us to recreate our culture and our workplaces so that they are equal, safe, and just for all.</p> <p>About MAD:<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. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.</p><p><a href="http://video.madfeed.co/what-does-courage-look-like-trish-3"><img src="http://video.madfeed.co/64968570/112383867/6bfe1e7c21a0f13dbb4dff9104246ebc/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112383867 Fri, 09 Nov 2018 00:00:00 GMT What Does Courage Look Like | Trish Nelson Trish Nelson is a comedian, actor, and producer with more than 20 years of experience in the hospitality industry. As the founder of Bantergirl, she helps women create films, television, podcasts, and other projects that give voice to their experiences. At the sixth MAD Symposium Nelson holds a microscope over restaurant culture, exposing its destructive practices and the damage they have caused both to her personally, and to our community as a whole. Raw and powerful, her talk is a call to action, urging us to recreate our culture and our workplaces so that they are equal, safe, and just for all. 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. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world. Trish Nelson is a comedian, actor, and producer with more than 20 years of experience in the hospitality industry. As the founder of Bantergirl, she helps women create films, television, podcasts, and other projects that give voice to their... MAD Feed 17:42 <p>Trish Nelson is a comedian, actor, and producer with more than 20 years of experience in the hospitality industry. As the founder of Bantergirl, she helps women create films, television, podcasts, and other projects that give voice to their experiences.</p> <p>At the sixth MAD Symposium Nelson holds a microscope over restaurant culture, exposing its destructive practices and the damage they have caused both to her personally, and to our community as a whole. Raw and powerful, her talk is a call to action, urging us to recreate our culture and our workplaces so that they are equal, safe, and just for all.</p> <p>About MAD:<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. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.</p><p><a href="http://video.madfeed.co/what-does-courage-look-like-trish-3"><img src="http://video.madfeed.co/64968570/112383867/6bfe1e7c21a0f13dbb4dff9104246ebc/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> dividing the gap empowering women harassment ken friedman kitchen culture mad mad symposium metoo me too new york new york restaurant noma rene redzepi restaurant industry sexual harassment the spotted pig trish nelson http://video.madfeed.co/nobody-puts-baby-in-the-kitchen-m-3 <p>For chefs, having a restaurant is akin to having a child. But how do you balance the love of that “child” when you become the parent to a living and breathing human.</p> <p>Guided by Munchies DK Editor in Chief Lars Hinnerskov Eriksen, chefs Suzanne Barr, Niklas Ekstedt,Tatiana Levha, and Matt Orlando break down the surprises, benefits and the challenges of parenthood in the kitchen. Calling out for the support from the industry, the panel shares stories on how they've adapted their lifestyle and restaurant practices to better accommodate for future parents.</p> <p>About MAD:<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. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.</p><p><a href="http://video.madfeed.co/nobody-puts-baby-in-the-kitchen-m-3"><img src="http://video.madfeed.co/64968555/112383925/cc8d63aca51b5317d8dc7a8b239c8694/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112383925 Sun, 04 Nov 2018 00:00:00 GMT Nobody Puts Baby In The... Kitchen | M. Orlando, N. Ekstedt, S. Barr, T.... For chefs, having a restaurant is akin to having a child. But how do you balance the love of that “child” when you become the parent to a living and breathing human. Guided by Munchies DK Editor in Chief Lars Hinnerskov Eriksen, chefs Suzanne Barr, Niklas Ekstedt,Tatiana Levha, and Matt Orlando break down the surprises, benefits and the challenges of parenthood in the kitchen. Calling out for the support from the industry, the panel shares stories on how they've adapted their lifestyle and restaurant practices to better accommodate for future parents. 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. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world. For chefs, having a restaurant is akin to having a child. But how do you balance the love of that “child” when you become the parent to a living and breathing human. Guided by Munchies DK Editor in Chief Lars Hinnerskov Eriksen, chefs Suzanne... MAD Feed 40:40 <p>For chefs, having a restaurant is akin to having a child. But how do you balance the love of that “child” when you become the parent to a living and breathing human.</p> <p>Guided by Munchies DK Editor in Chief Lars Hinnerskov Eriksen, chefs Suzanne Barr, Niklas Ekstedt,Tatiana Levha, and Matt Orlando break down the surprises, benefits and the challenges of parenthood in the kitchen. Calling out for the support from the industry, the panel shares stories on how they've adapted their lifestyle and restaurant practices to better accommodate for future parents.</p> <p>About MAD:<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. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.</p><p><a href="http://video.madfeed.co/nobody-puts-baby-in-the-kitchen-m-3"><img src="http://video.madfeed.co/64968555/112383925/cc8d63aca51b5317d8dc7a8b239c8694/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> chef and parenting copenhagen food food food for thought lars hinnerskov mad mad symposium matt orlando niklass ekstedt noma parental leave parenting rene redzepi restaurant practices suzanne barr tatiana levha working conditions in kitchens http://video.madfeed.co/metoo-now-what-kim-severson-wade-4 <p>New York Times' national food correspondent Kim Severson won a Pulitzer Prize for her reporting on sexual harassment in the workplace in 2018. At the sixth MAD Symposium, she leads a conversation between Wade Davis, UN Women Global Champion for Innovation and inclusion consultant for Google and Netflix, and Lisa Donovan, acclaimed pastry chef and writer, who won a James Beard award for her essay on #MeToo in the food world.</p> <p>In this important and intense discussion, Donovan, Davis, and Severson reflect on the revelations that prompted the #MeToo movement and the reckoning that has resulted from it. Spurred by their individual experiences and those of audience members, they offer insight and guidance to the industry as it finally begins to tackle these critical issues.</p> <p>About MAD:<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 in their restaurants, their communities, and across the world.</p><p><a href="http://video.madfeed.co/metoo-now-what-kim-severson-wade-4"><img src="http://video.madfeed.co/64968569/112712832/be8fc4171b795974568b2b1a43890245/standard/download-21-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112712832 Fri, 21 Sep 2018 00:00:00 GMT #MeToo, Now What? | Kim Severson, Wade Davis & Lisa Donovan New York Times' national food correspondent Kim Severson won a Pulitzer Prize for her reporting on sexual harassment in the workplace in 2018. At the sixth MAD Symposium, she leads a conversation between Wade Davis, UN Women Global Champion for Innovation and inclusion consultant for Google and Netflix, and Lisa Donovan, acclaimed pastry chef and writer, who won a James Beard award for her essay on #MeToo in the food world. In this important and intense discussion, Donovan, Davis, and Severson reflect on the revelations that prompted the #MeToo movement and the reckoning that has resulted from it. Spurred by their individual experiences and those of audience members, they offer insight and guidance to the industry as it finally begins to tackle these critical issues. 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 their restaurants, their communities, and across the world. New York Times' national food correspondent Kim Severson won a Pulitzer Prize for her reporting on sexual harassment in the workplace in 2018. At the sixth MAD Symposium, she leads a conversation between Wade Davis, UN Women Global Champion for... MAD Feed 01:05:17 <p>New York Times' national food correspondent Kim Severson won a Pulitzer Prize for her reporting on sexual harassment in the workplace in 2018. At the sixth MAD Symposium, she leads a conversation between Wade Davis, UN Women Global Champion for Innovation and inclusion consultant for Google and Netflix, and Lisa Donovan, acclaimed pastry chef and writer, who won a James Beard award for her essay on #MeToo in the food world.</p> <p>In this important and intense discussion, Donovan, Davis, and Severson reflect on the revelations that prompted the #MeToo movement and the reckoning that has resulted from it. Spurred by their individual experiences and those of audience members, they offer insight and guidance to the industry as it finally begins to tackle these critical issues.</p> <p>About MAD:<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 in their restaurants, their communities, and across the world.</p><p><a href="http://video.madfeed.co/metoo-now-what-kim-severson-wade-4"><img src="http://video.madfeed.co/64968569/112712832/be8fc4171b795974568b2b1a43890245/standard/download-21-thumbnail.jpg" width="75" height=""/></a></p> harrasment in the workplace Inclusion consultant kim severson lisa donovan mad mad symposium #metoo metoomovement NFL pulitzer prize sexual harassment UN Women Global Champion for Innovation wade davis http://video.madfeed.co/feeding-a-million-dan-giusti-4 <p>Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food. He’s gathered professional chefs and school staff together to challenge the system, promote food education and serve kids delicious meals made from scratch at a dozen public schools in New York City and New London, Connecticut.</p> <p>The realities laid bare by Giusti are a wake up call, not just about school food but about the health and wellbeing of future generations. In conversation with Chris Ying at MAD6, he presents the cause and his appetite for change, prompting the industry to think about not the big picture, but the real one.</p><p><a href="http://video.madfeed.co/feeding-a-million-dan-giusti-4"><img src="http://video.madfeed.co/64968558/112713428/300e49bb2141535a952a272b063e7086/standard/download-21-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112713428 Sun, 09 Sep 2018 00:00:00 GMT Feeding A Million | Dan Giusti, Founder of Brigaid Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food. He’s gathered professional chefs and school staff together to challenge the system, promote food education and serve kids delicious meals made from scratch at a dozen public schools in New York City and New London, Connecticut. The realities laid bare by Giusti are a wake up call, not just about school food but about the health and wellbeing of future generations. In conversation with Chris Ying at MAD6, he presents the cause and his appetite for change, prompting the industry to think about not the big picture, but the real one. Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food. He’s gathered professional chefs and school staff together to challenge the system, promote food education and serve kids delicious meals made from... MAD Feed 25:41 <p>Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food. He’s gathered professional chefs and school staff together to challenge the system, promote food education and serve kids delicious meals made from scratch at a dozen public schools in New York City and New London, Connecticut.</p> <p>The realities laid bare by Giusti are a wake up call, not just about school food but about the health and wellbeing of future generations. In conversation with Chris Ying at MAD6, he presents the cause and his appetite for change, prompting the industry to think about not the big picture, but the real one.</p><p><a href="http://video.madfeed.co/feeding-a-million-dan-giusti-4"><img src="http://video.madfeed.co/64968558/112713428/300e49bb2141535a952a272b063e7086/standard/download-21-thumbnail.jpg" width="75" height=""/></a></p> Brigaid canteen Dan Giusti feeding a million food food copenhagen food equality food system how to make food for 1 dollar MAD noma rene redzepi School Food symposium http://video.madfeed.co/kitchen-solidarity <p>José Andrés is nominated for a Nobel Peace Prize in 2019 for his humanitarian work with his non-profit World Central Kitchen. The organization is changing the world through the eyes of a chef. As chefs, our work in the kitchen improves health, increases education rates, provides career skills, and creates food businesses.</p> <p>In addition, José is a Chef and owner of ThinkFoodGroup, author, television host, and humanitarian, and was named one of Time magazine’s “100 Most Influential People” in 2018.</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/kitchen-solidarity"><img src="http://video.madfeed.co/64968576/112962451/3203a95debb2cfdf28e6cdc5b964c4a4/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112962451 Wed, 04 Oct 2017 00:00:00 GMT Kitchen Solidarity José Andrés is nominated for a Nobel Peace Prize in 2019 for his humanitarian work with his non-profit World Central Kitchen. The organization is changing the world through the eyes of a chef. As chefs, our work in the kitchen improves health, increases education rates, provides career skills, and creates food businesses. In addition, José is a Chef and owner of ThinkFoodGroup, author, television host, and humanitarian, and was named one of Time magazine’s “100 Most Influential People” in 2018. 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. José Andrés is nominated for a Nobel Peace Prize in 2019 for his humanitarian work with his non-profit World Central Kitchen. The organization is changing the world through the eyes of a chef. As chefs, our work in the kitchen improves health,... MAD Feed 25:52 <p>José Andrés is nominated for a Nobel Peace Prize in 2019 for his humanitarian work with his non-profit World Central Kitchen. The organization is changing the world through the eyes of a chef. As chefs, our work in the kitchen improves health, increases education rates, provides career skills, and creates food businesses.</p> <p>In addition, José is a Chef and owner of ThinkFoodGroup, author, television host, and humanitarian, and was named one of Time magazine’s “100 Most Influential People” in 2018.</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/kitchen-solidarity"><img src="http://video.madfeed.co/64968576/112962451/3203a95debb2cfdf28e6cdc5b964c4a4/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> 100 most influential people chef disaster relief food for thought food when disaster hits gastronomy humanitarian of the year james beard award winner jose andres mad symposium nobel peace prize one for all spanish tapas tapas television chef think food group time magazine world central kitchen http://video.madfeed.co/tomorrows-kitchen-starts-on-the-5 <p>Carlo Petrini is a food activist born in the province of Cuneo in Italy. He is the founder of the International Slow Food Movement. In the 1980s he first came to prominence for taking part in a campaign against the fast-food chain McDonald's opening near the Spanish Steps in Rome.</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/tomorrows-kitchen-starts-on-the-5"><img src="http://video.madfeed.co/64968559/112962271/bc56edef9e590a383050bd8f9742c289/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112962271 Wed, 04 Oct 2017 00:00:00 GMT Tomorrow's Kitchen Starts on the Farm | Carlo Petrini Carlo Petrini is a food activist born in the province of Cuneo in Italy. He is the founder of the International Slow Food Movement. In the 1980s he first came to prominence for taking part in a campaign against the fast-food chain McDonald's opening near the Spanish Steps in Rome. 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. Carlo Petrini is a food activist born in the province of Cuneo in Italy. He is the founder of the International Slow Food Movement. In the 1980s he first came to prominence for taking part in a campaign against the fast-food chain McDonald's... MAD Feed 30:55 <p>Carlo Petrini is a food activist born in the province of Cuneo in Italy. He is the founder of the International Slow Food Movement. In the 1980s he first came to prominence for taking part in a campaign against the fast-food chain McDonald's opening near the Spanish Steps in Rome.</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/tomorrows-kitchen-starts-on-the-5"><img src="http://video.madfeed.co/64968559/112962271/bc56edef9e590a383050bd8f9742c289/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> carlo petrini food activism food activist food rights food symposium food talk italy mad mad symposium slow food slow food movement staying alive sustainable food talk talks tomorrow's kitchen http://video.madfeed.co/food-production-fosters-sustainable-5 <p>Chido Govera, a citizen of Zimbabwe, is a Social Entrepreneur and founder of The Future of Hope Foundation. Through her foundation, Chido fulfills her commitment to ending poverty, abuse, self-­­pity and victimhood at grassroots level in Africa through food security.</p> <p>About MAD:<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. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.</p><p><a href="http://video.madfeed.co/food-production-fosters-sustainable-5"><img src="http://video.madfeed.co/64968580/112962761/2d7fba01f206e0d55c7fb6419c2f8d60/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112962761 Thu, 14 May 2015 00:00:00 GMT Food Production Fosters Sustainable Development Chido Govera, a citizen of Zimbabwe, is a Social Entrepreneur and founder of The Future of Hope Foundation. Through her foundation, Chido fulfills her commitment to ending poverty, abuse, self-­­pity and victimhood at grassroots level in Africa through food security. 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. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world. Chido Govera, a citizen of Zimbabwe, is a Social Entrepreneur and founder of The Future of Hope Foundation. Through her foundation, Chido fulfills her commitment to ending poverty, abuse, self-­­pity and victimhood at grassroots level in Africa... MAD Feed 09:15 <p>Chido Govera, a citizen of Zimbabwe, is a Social Entrepreneur and founder of The Future of Hope Foundation. Through her foundation, Chido fulfills her commitment to ending poverty, abuse, self-­­pity and victimhood at grassroots level in Africa through food security.</p> <p>About MAD:<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. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.</p><p><a href="http://video.madfeed.co/food-production-fosters-sustainable-5"><img src="http://video.madfeed.co/64968580/112962761/2d7fba01f206e0d55c7fb6419c2f8d60/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> Sustainable Development (Literature Subject) World Bank (Membership Organization)