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/rv22.5/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><a href="http://video.madfeed.co/the-contemporary-status-of-4"><img src="http://video.madfeed.co/64968568/112288644/20e48880e816079bf145b36a2634b43a/standard/download-37-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112288644 Thu, 28 May 2026 01:38:51 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. 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 28:30 <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><a href="http://video.madfeed.co/the-contemporary-status-of-4"><img src="http://video.madfeed.co/64968568/112288644/20e48880e816079bf145b36a2634b43a/standard/download-37-thumbnail.jpg" width="704" height="396"/></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-29-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-29-thumbnail.jpg" width="75" height=""/></a></p> Interview 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-34-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-34-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-65-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-65-thumbnail.jpg" width="75" height=""/></a></p> interview 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-30-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-30-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-49-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-49-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/rediscovering-food-through-1 <p><p>Indira Naidoo, journalist, broadcaster, author and food activist, tells the story of her journey from news reading to finding meaning through growing vegetables and turning her balcony into an edible pantry.</p><p></p><p>This talk is part of the Sydney MAD Monday event on Resilience, July 16, 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.</p></p><p><a href="http://video.madfeed.co/rediscovering-food-through-1"><img src="http://video.madfeed.co/64968569/111558237/b5b388fcfe578ae0f4f373dc73c9c4e9/standard/download-28-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/111558237 Wed, 19 Dec 2018 00:00:00 GMT Rediscovering Food Through Resilience Indira Naidoo, journalist, broadcaster, author and food activist, tells the story of her journey from news reading to finding meaning through growing vegetables and turning her balcony into an edible pantry.This talk is part of the Sydney MAD Monday event on Resilience, July 16, 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. Indira Naidoo, journalist, broadcaster, author and food activist, tells the story of her journey from news reading to finding meaning through growing vegetables and turning her balcony into an edible pantry.This talk is part of the Sydney MAD... MAD Feed 09:47 <p><p>Indira Naidoo, journalist, broadcaster, author and food activist, tells the story of her journey from news reading to finding meaning through growing vegetables and turning her balcony into an edible pantry.</p><p></p><p>This talk is part of the Sydney MAD Monday event on Resilience, July 16, 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.</p></p><p><a href="http://video.madfeed.co/rediscovering-food-through-1"><img src="http://video.madfeed.co/64968569/111558237/b5b388fcfe578ae0f4f373dc73c9c4e9/standard/download-28-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/cultural-resilience <p><p>Lydia Miller is a Kuku Yalanji woman and the Executive Director of Aboriginal and Torres Strait Islander Arts at Australia’s national arts funding body, the Australia Council. In this talk, Lydia shares her thoughts on the importance of preserving the aboriginal culture and history that she belongs to. For many years she could not understand why she was part of a minority when her ancestors were the founders of the land. However, she quickly realized that she had the duty of preserving this heritage by developing the cultural resilience forged by the first nation's people in Australia.</p><p></p><p>This talk is part of the Sydney MAD Monday event on Resilience, July 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.</p></p><p><a href="http://video.madfeed.co/cultural-resilience"><img src="http://video.madfeed.co/64968570/111558235/0ac828367e3c1f75fac3f1ad84fa6fc7/standard/download-25-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/111558235 Wed, 19 Dec 2018 00:00:00 GMT Cultural Resilience Lydia Miller is a Kuku Yalanji woman and the Executive Director of Aboriginal and Torres Strait Islander Arts at Australia’s national arts funding body, the Australia Council. In this talk, Lydia shares her thoughts on the importance of preserving the aboriginal culture and history that she belongs to. For many years she could not understand why she was part of a minority when her ancestors were the founders of the land. However, she quickly realized that she had the duty of preserving this heritage by developing the cultural resilience forged by the first nation's people in Australia.This talk is part of the Sydney MAD Monday event on Resilience, July 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. Lydia Miller is a Kuku Yalanji woman and the Executive Director of Aboriginal and Torres Strait Islander Arts at Australia’s national arts funding body, the Australia Council. In this talk, Lydia shares her thoughts on the importance of preserving... MAD Feed 10:31 <p><p>Lydia Miller is a Kuku Yalanji woman and the Executive Director of Aboriginal and Torres Strait Islander Arts at Australia’s national arts funding body, the Australia Council. In this talk, Lydia shares her thoughts on the importance of preserving the aboriginal culture and history that she belongs to. For many years she could not understand why she was part of a minority when her ancestors were the founders of the land. However, she quickly realized that she had the duty of preserving this heritage by developing the cultural resilience forged by the first nation's people in Australia.</p><p></p><p>This talk is part of the Sydney MAD Monday event on Resilience, July 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.</p></p><p><a href="http://video.madfeed.co/cultural-resilience"><img src="http://video.madfeed.co/64968570/111558235/0ac828367e3c1f75fac3f1ad84fa6fc7/standard/download-25-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/what-does-courage-look-like <p><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></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><p><a href="http://video.madfeed.co/what-does-courage-look-like"><img src="http://video.madfeed.co/64968570/112383867/6bfe1e7c21a0f13dbb4dff9104246ebc/standard/download-26-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112383867 Fri, 09 Nov 2018 00:00:00 GMT What Does Courage Look Like 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. 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><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></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><p><a href="http://video.madfeed.co/what-does-courage-look-like"><img src="http://video.madfeed.co/64968570/112383867/6bfe1e7c21a0f13dbb4dff9104246ebc/standard/download-26-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/nobody-puts-baby-in-the-kitchen <p><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></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><p><a href="http://video.madfeed.co/nobody-puts-baby-in-the-kitchen"><img src="http://video.madfeed.co/64968555/112383925/cc8d63aca51b5317d8dc7a8b239c8694/standard/download-28-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112383925 Sun, 04 Nov 2018 00:00:00 GMT Nobody Puts Baby In The... Kitchen 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. 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,... MAD Feed 40:40 <p><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></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><p><a href="http://video.madfeed.co/nobody-puts-baby-in-the-kitchen"><img src="http://video.madfeed.co/64968555/112383925/cc8d63aca51b5317d8dc7a8b239c8694/standard/download-28-thumbnail.jpg" width="704" height="396"/></a></p> interview http://video.madfeed.co/how-to-reverse-climate-change-4 <p><p>Chad Frischmann is the Vice President &amp; Research Director at Project Drawdown, where he leads the Drawdown Coalition, Senior Research Team, and Fellowship Programs. Drawdown uses information from multiple fields to propose actionable solutions to reverse global warming.</p><p></p><p>At the sixth MAD Symposium, Chad delves into the frameworks and purpose around Project Drawdown. Revealing the impact that our food industry, agriculture, and production has on the climate, Chad urges the MAD community to look at how we can change our food and restaurant systems to change our climate.</p></p><p><a href="http://video.madfeed.co/how-to-reverse-climate-change-4"><img src="http://video.madfeed.co/64968579/112712625/e33e5f26986c2d702eaf070b9fbe752a/standard/download-24-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112712625 Thu, 25 Oct 2018 00:00:00 GMT How To Reverse Climate Change Chad Frischmann is the Vice President Research Director at Project Drawdown, where he leads the Drawdown Coalition, Senior Research Team, and Fellowship Programs. Drawdown uses information from multiple fields to propose actionable solutions to reverse global warming.At the sixth MAD Symposium, Chad delves into the frameworks and purpose around Project Drawdown. Revealing the impact that our food industry, agriculture, and production has on the climate, Chad urges the MAD community to look at how we can change our food and restaurant systems to change our climate. Chad Frischmann is the Vice President Research Director at Project Drawdown, where he leads the Drawdown Coalition, Senior Research Team, and Fellowship Programs. Drawdown uses information from multiple fields to propose actionable solutions to... MAD Feed 21:45 <p><p>Chad Frischmann is the Vice President &amp; Research Director at Project Drawdown, where he leads the Drawdown Coalition, Senior Research Team, and Fellowship Programs. Drawdown uses information from multiple fields to propose actionable solutions to reverse global warming.</p><p></p><p>At the sixth MAD Symposium, Chad delves into the frameworks and purpose around Project Drawdown. Revealing the impact that our food industry, agriculture, and production has on the climate, Chad urges the MAD community to look at how we can change our food and restaurant systems to change our climate.</p></p><p><a href="http://video.madfeed.co/how-to-reverse-climate-change-4"><img src="http://video.madfeed.co/64968579/112712625/e33e5f26986c2d702eaf070b9fbe752a/standard/download-24-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/metoo-now-what <p><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></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><p><a href="http://video.madfeed.co/metoo-now-what"><img src="http://video.madfeed.co/64968569/112712832/be8fc4171b795974568b2b1a43890245/standard/download-27-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112712832 Fri, 21 Sep 2018 00:00:00 GMT #MeToo, Now What? 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. 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><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></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><p><a href="http://video.madfeed.co/metoo-now-what"><img src="http://video.madfeed.co/64968569/112712832/be8fc4171b795974568b2b1a43890245/standard/download-27-thumbnail.jpg" width="704" height="396"/></a></p> interview http://video.madfeed.co/feeding-a-million <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"><img src="http://video.madfeed.co/64968558/112713428/300e49bb2141535a952a272b063e7086/standard/download-23-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112713428 Sun, 09 Sep 2018 00:00:00 GMT Feeding A Million 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"><img src="http://video.madfeed.co/64968558/112713428/300e49bb2141535a952a272b063e7086/standard/download-23-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/indigenous-australian-bushfoods <p><p>Gayle Quarmby of Outback Pride Project, the largest bushfood-growing organisation in Australia, shares how her company provides opportunities for remote Aboriginal communities to access an industry where their traditional knowledge is valued.</p><p></p><p>This talk is part of the Sydney MAD Monday event on Indigenous Foodways, April 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.</p></p><p><a href="http://video.madfeed.co/indigenous-australian-bushfoods"><img src="http://video.madfeed.co/64968560/111478030/7eaaeeb8ef71796cad55b51d987873e0/standard/download-26-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/111478030 Sat, 09 Jun 2018 00:00:00 GMT Indigenous Australian Bushfoods Gayle Quarmby of Outback Pride Project, the largest bushfood-growing organisation in Australia, shares how her company provides opportunities for remote Aboriginal communities to access an industry where their traditional knowledge is valued.This talk is part of the Sydney MAD Monday event on Indigenous Foodways, April 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. Gayle Quarmby of Outback Pride Project, the largest bushfood-growing organisation in Australia, shares how her company provides opportunities for remote Aboriginal communities to access an industry where their traditional knowledge is valued.This... MAD Feed 10:30 <p><p>Gayle Quarmby of Outback Pride Project, the largest bushfood-growing organisation in Australia, shares how her company provides opportunities for remote Aboriginal communities to access an industry where their traditional knowledge is valued.</p><p></p><p>This talk is part of the Sydney MAD Monday event on Indigenous Foodways, April 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.</p></p><p><a href="http://video.madfeed.co/indigenous-australian-bushfoods"><img src="http://video.madfeed.co/64968560/111478030/7eaaeeb8ef71796cad55b51d987873e0/standard/download-26-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/the-stories-that-define-australia <p><p>A member of the Birri-Gubba People and the Yugambeh language group, novelist and scholar Nicole Watson of the University of Sydney Law School reflects on the national narratives of Australia and engages Australians in telling new stories about Country and people. </p><p></p><p>This talk is part of the Sydney MAD Monday event on Indigenous Foodways, April 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.</p></p><p><a href="http://video.madfeed.co/the-stories-that-define-australia"><img src="http://video.madfeed.co/64968556/111478192/4c171b7532946718ba61563af82b0919/standard/download-29-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/111478192 Wed, 06 Jun 2018 00:00:00 GMT The Stories that Define Australia A member of the Birri-Gubba People and the Yugambeh language group, novelist and scholar Nicole Watson of the University of Sydney Law School reflects on the national narratives of Australia and engages Australians in telling new stories about Country and people. This talk is part of the Sydney MAD Monday event on Indigenous Foodways, April 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. A member of the Birri-Gubba People and the Yugambeh language group, novelist and scholar Nicole Watson of the University of Sydney Law School reflects on the national narratives of Australia and engages Australians in telling new stories about... MAD Feed 11:29 <p><p>A member of the Birri-Gubba People and the Yugambeh language group, novelist and scholar Nicole Watson of the University of Sydney Law School reflects on the national narratives of Australia and engages Australians in telling new stories about Country and people. </p><p></p><p>This talk is part of the Sydney MAD Monday event on Indigenous Foodways, April 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.</p></p><p><a href="http://video.madfeed.co/the-stories-that-define-australia"><img src="http://video.madfeed.co/64968556/111478192/4c171b7532946718ba61563af82b0919/standard/download-29-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/feeding-the-restaurant-beast <p><p>Kat Kinsman is a writer and editor based in New York City, currently Senior Food &amp; Drinks Editor at Time Inc.’s Extra Crispy. Her debut book, Hi, Anxiety came out in November 2016. She is an advocate for mental health, especially in the restaurant industry, part of this work includes her online resource for chefs called 'Chefs With Issues.'</p></p><p><a href="http://video.madfeed.co/feeding-the-restaurant-beast"><img src="http://video.madfeed.co/64968559/112288569/b847f2f5905fe3b0a91d5cd753cedf47/standard/download-30-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112288569 Wed, 14 Feb 2018 00:00:00 GMT Feeding the Restaurant Beast Kat Kinsman is a writer and editor based in New York City, currently Senior Food Drinks Editor at Time Inc.’s Extra Crispy. Her debut book, Hi, Anxiety came out in November 2016. She is an advocate for mental health, especially in the restaurant industry, part of this work includes her online resource for chefs called 'Chefs With Issues.' Kat Kinsman is a writer and editor based in New York City, currently Senior Food Drinks Editor at Time Inc.’s Extra Crispy. Her debut book, Hi, Anxiety came out in November 2016. She is an advocate for mental health, especially in the restaurant... MAD Feed 18:41 <p><p>Kat Kinsman is a writer and editor based in New York City, currently Senior Food &amp; Drinks Editor at Time Inc.’s Extra Crispy. Her debut book, Hi, Anxiety came out in November 2016. She is an advocate for mental health, especially in the restaurant industry, part of this work includes her online resource for chefs called 'Chefs With Issues.'</p></p><p><a href="http://video.madfeed.co/feeding-the-restaurant-beast"><img src="http://video.madfeed.co/64968559/112288569/b847f2f5905fe3b0a91d5cd753cedf47/standard/download-30-thumbnail.jpg" width="704" height="396"/></a></p> 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-24-thumbnail.jpg" width="704" height="396"/></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-24-thumbnail.jpg" width="704" height="396"/></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><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><p><a href="http://video.madfeed.co/tomorrows-kitchen-starts-on-the-5"><img src="http://video.madfeed.co/64968559/112962271/bc56edef9e590a383050bd8f9742c289/standard/download-20-thumbnail.jpg" width="704" height="396"/></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 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. 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><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><p><a href="http://video.madfeed.co/tomorrows-kitchen-starts-on-the-5"><img src="http://video.madfeed.co/64968559/112962271/bc56edef9e590a383050bd8f9742c289/standard/download-20-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/how-will-future-food-systems-differ-2 <p><p>Hans Herren was appointed president of the Millennium Institute in May 2005. Prior to this, he was director-general of the International Centre for Insect Physiology and Ecology (ICIPE) in Nairobi, Kenya. He also served as director of the Africa Biological Control Centre of International Institute of Tropical Agriculture (IITA), in Benin.</p><p><br>At IITA, he conceived and implemented the highly successful biological control program that saved the African cassava crop and averted Africa’s worst-ever food crisis.</p><p><br>Over the years, Hans has moved his interests toward integrated sustainable development, in particular, linking environmental, plant, animal, and human health issues.</p><p><br>Hans earned his Ph.D. at the Federal Institute of Technology in Zurich, Switzerland, and holds numerous awards that recognise his distinguished and continuing achievements in original research including election to the US National Academy of Sciences and the World Food Prize, the highest award given to an individual for advancing human development by improving the quality, quantity, or availability of food in the world.</p></p><p><a href="http://video.madfeed.co/how-will-future-food-systems-differ-2"><img src="http://video.madfeed.co/64968555/112314118/618bb6cc11bcc9e43011557ed3ab8cd0/standard/download-25-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112314118 Thu, 21 Sep 2017 00:00:00 GMT How Will Future Food Systems Differ? Hans Herren was appointed president of the Millennium Institute in May 2005. Prior to this, he was director-general of the International Centre for Insect Physiology and Ecology (ICIPE) in Nairobi, Kenya. He also served as director of the Africa Biological Control Centre of International Institute of Tropical Agriculture (IITA), in Benin.At IITA, he conceived and implemented the highly successful biological control program that saved the African cassava crop and averted Africa’s worst-ever food crisis.Over the years, Hans has moved his interests toward integrated sustainable development, in particular, linking environmental, plant, animal, and human health issues.Hans earned his Ph.D. at the Federal Institute of Technology in Zurich, Switzerland, and holds numerous awards that recognise his distinguished and continuing achievements in original research including election to the US National Academy of Sciences and the World Food Prize, the highest award given to an individual for advancing human development by improving the quality, quantity, or availability of food in the world. Hans Herren was appointed president of the Millennium Institute in May 2005. Prior to this, he was director-general of the International Centre for Insect Physiology and Ecology (ICIPE) in Nairobi, Kenya. He also served as director of the Africa... MAD Feed 29:38 <p><p>Hans Herren was appointed president of the Millennium Institute in May 2005. Prior to this, he was director-general of the International Centre for Insect Physiology and Ecology (ICIPE) in Nairobi, Kenya. He also served as director of the Africa Biological Control Centre of International Institute of Tropical Agriculture (IITA), in Benin.</p><p><br>At IITA, he conceived and implemented the highly successful biological control program that saved the African cassava crop and averted Africa’s worst-ever food crisis.</p><p><br>Over the years, Hans has moved his interests toward integrated sustainable development, in particular, linking environmental, plant, animal, and human health issues.</p><p><br>Hans earned his Ph.D. at the Federal Institute of Technology in Zurich, Switzerland, and holds numerous awards that recognise his distinguished and continuing achievements in original research including election to the US National Academy of Sciences and the World Food Prize, the highest award given to an individual for advancing human development by improving the quality, quantity, or availability of food in the world.</p></p><p><a href="http://video.madfeed.co/how-will-future-food-systems-differ-2"><img src="http://video.madfeed.co/64968555/112314118/618bb6cc11bcc9e43011557ed3ab8cd0/standard/download-25-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/food-production-fosters-sustainable-5 <p><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><p><a href="http://video.madfeed.co/food-production-fosters-sustainable-5"><img src="http://video.madfeed.co/64968580/112962761/2d7fba01f206e0d55c7fb6419c2f8d60/standard/download-20-thumbnail.jpg" width="704" height="396"/></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. 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><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><p><a href="http://video.madfeed.co/food-production-fosters-sustainable-5"><img src="http://video.madfeed.co/64968580/112962761/2d7fba01f206e0d55c7fb6419c2f8d60/standard/download-20-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/empowerment-through-cooking <p><p>David Hertz founded Gastromotiva in 2006, the first socio-gastronomic business in Brazil that uses the potential and responsibility of gastronomy to generate empowerment and social awakening. Through peer-to-peer education, it trains people who are underprivileged on becoming professional cooks and food mentors.</p></p><p><a href="http://video.madfeed.co/empowerment-through-cooking"><img src="http://video.madfeed.co/64968576/112314278/c88778edf4d84da00f9c1bdb02a2d3e4/standard/download-30-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112314278 Wed, 22 Apr 2015 00:00:00 GMT Empowerment Through Cooking David Hertz founded Gastromotiva in 2006, the first socio-gastronomic business in Brazil that uses the potential and responsibility of gastronomy to generate empowerment and social awakening. Through peer-to-peer education, it trains people who are underprivileged on becoming professional cooks and food mentors. David Hertz founded Gastromotiva in 2006, the first socio-gastronomic business in Brazil that uses the potential and responsibility of gastronomy to generate empowerment and social awakening. Through peer-to-peer education, it trains people who... MAD Feed 11:11 <p><p>David Hertz founded Gastromotiva in 2006, the first socio-gastronomic business in Brazil that uses the potential and responsibility of gastronomy to generate empowerment and social awakening. Through peer-to-peer education, it trains people who are underprivileged on becoming professional cooks and food mentors.</p></p><p><a href="http://video.madfeed.co/empowerment-through-cooking"><img src="http://video.madfeed.co/64968576/112314278/c88778edf4d84da00f9c1bdb02a2d3e4/standard/download-30-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/save-your-food-save-your-life <p><p>Ron Finley is an urban farmer who grew up in the food desert of South Los Angeles. In 2010, fed up with the lack of nutritious options available to his community, he started planting vegetables on one of many neglected curbside dirt strips in the area. Since then, his project has spread and received nationwide attention.</p></p><p><a href="http://video.madfeed.co/save-your-food-save-your-life"><img src="http://video.madfeed.co/64968570/113513197/aa3afc5adad14416f55acc2c45b3c1e1/standard/download-15-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/113513197 Mon, 23 Feb 2015 00:00:00 GMT Save Your Food Save Your Life Ron Finley is an urban farmer who grew up in the food desert of South Los Angeles. In 2010, fed up with the lack of nutritious options available to his community, he started planting vegetables on one of many neglected curbside dirt strips in the area. Since then, his project has spread and received nationwide attention. Ron Finley is an urban farmer who grew up in the food desert of South Los Angeles. In 2010, fed up with the lack of nutritious options available to his community, he started planting vegetables on one of many neglected curbside dirt strips in the... MAD Feed 29:55 <p><p>Ron Finley is an urban farmer who grew up in the food desert of South Los Angeles. In 2010, fed up with the lack of nutritious options available to his community, he started planting vegetables on one of many neglected curbside dirt strips in the area. Since then, his project has spread and received nationwide attention.</p></p><p><a href="http://video.madfeed.co/save-your-food-save-your-life"><img src="http://video.madfeed.co/64968570/113513197/aa3afc5adad14416f55acc2c45b3c1e1/standard/download-15-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/passing-on-skills-about-slow-food-2 <p><p>Darina Allen is a renowned chef, cookbook author, and pioneer of the Slow Food movement in Ireland. In 1983, she founded the Ballymaloe Cookery School. Rachel, her daughter-in-law, is a noted food writer and television presenter who has introduced good cooking to homes in Ireland and across the globe.</p></p><p><a href="http://video.madfeed.co/passing-on-skills-about-slow-food-2"><img src="http://video.madfeed.co/64968559/112315336/8d9a38817b014bec3953cd9b1234c4c5/standard/download-25-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112315336 Mon, 23 Feb 2015 00:00:00 GMT Passing on Skills About Slow Food Darina Allen is a renowned chef, cookbook author, and pioneer of the Slow Food movement in Ireland. In 1983, she founded the Ballymaloe Cookery School. Rachel, her daughter-in-law, is a noted food writer and television presenter who has introduced good cooking to homes in Ireland and across the globe. Darina Allen is a renowned chef, cookbook author, and pioneer of the Slow Food movement in Ireland. In 1983, she founded the Ballymaloe Cookery School. Rachel, her daughter-in-law, is a noted food writer and television presenter who has introduced... MAD Feed 09:19 <p><p>Darina Allen is a renowned chef, cookbook author, and pioneer of the Slow Food movement in Ireland. In 1983, she founded the Ballymaloe Cookery School. Rachel, her daughter-in-law, is a noted food writer and television presenter who has introduced good cooking to homes in Ireland and across the globe.</p></p><p><a href="http://video.madfeed.co/passing-on-skills-about-slow-food-2"><img src="http://video.madfeed.co/64968559/112315336/8d9a38817b014bec3953cd9b1234c4c5/standard/download-25-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/culinary-injustice-1 <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><p><a href="http://video.madfeed.co/culinary-injustice-1"><img src="http://video.madfeed.co/64968569/112767024/2416c91d73a5ac830ebd0c70044b732b/standard/download-21-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/112767024 Mon, 02 Dec 2013 00:00:00 GMT Culinary Injustice 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. 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><p><a href="http://video.madfeed.co/culinary-injustice-1"><img src="http://video.madfeed.co/64968569/112767024/2416c91d73a5ac830ebd0c70044b732b/standard/download-21-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/feeding-hunger-the-promise-of-5 <p><p>L.A.'s Roy Choi, known to most as the man who set in motion the food truck movement with his Kogi BBQ truck, explained at MAD3 that one of his principal motivations for the project was to bring food to areas with more liquor shops than grocery stores.</p></p><p><a href="http://video.madfeed.co/feeding-hunger-the-promise-of-5"><img src="http://video.madfeed.co/64968577/113513236/b4485446a9dfe1ab7432e2394e43fcdd/standard/download-14-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/113513236 Mon, 23 Sep 2013 00:00:00 GMT Feeding Hunger: The Promise of Street Food L.A.'s Roy Choi, known to most as the man who set in motion the food truck movement with his Kogi BBQ truck, explained at MAD3 that one of his principal motivations for the project was to bring food to areas with more liquor shops than grocery stores. L.A.'s Roy Choi, known to most as the man who set in motion the food truck movement with his Kogi BBQ truck, explained at MAD3 that one of his principal motivations for the project was to bring food to areas with more liquor shops than grocery... MAD Feed 25:19 <p><p>L.A.'s Roy Choi, known to most as the man who set in motion the food truck movement with his Kogi BBQ truck, explained at MAD3 that one of his principal motivations for the project was to bring food to areas with more liquor shops than grocery stores.</p></p><p><a href="http://video.madfeed.co/feeding-hunger-the-promise-of-5"><img src="http://video.madfeed.co/64968577/113513236/b4485446a9dfe1ab7432e2394e43fcdd/standard/download-14-thumbnail.jpg" width="704" height="396"/></a></p> 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.</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-18-thumbnail.jpg" width="704" height="396"/></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. 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.</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-18-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/what-gives-me-the-appetite-to-be-4 <p><p>Chido Govera is a farmer, campaigner, and educator. Chido is teaching mushroom cultivation to hundreds of people in Zimbabwe, Tanzania, South Africa, the Congo and also women from India, orphans from Columbia and many other. At the age of 11, she was elected one of 15 orphans to participate in a fungiculture project financed by ZERI Foundation and realized by the Africa University in Mutare. She knew only poverty and hunger in her life. Chido understood this opportunity as a possibility to give future to her community. She was even able to pay the fees and send her brother and other orphans to school. Chido decided to continue working with mushrooms to be able to simplify the process and therefore teach more people. In 2009, Chido was awarded the "Sustainability Award" by the "Specialty Coffee Association of America" for her sustainable project of reusing organic waste from the coffee industry to cultivate mushrooms.</p></p><p><a href="http://video.madfeed.co/what-gives-me-the-appetite-to-be-4"><img src="http://video.madfeed.co/64968567/113513252/7998a02e3e5bfa801e429e6ba069932d/standard/download-15-thumbnail.jpg" width="704" height="396"/></a></p> http://video.madfeed.co/photo/113513252 Thu, 22 Nov 2012 00:00:00 GMT What Gives Me the Appetite to Be the Person that I Am? Chido Govera is a farmer, campaigner, and educator. Chido is teaching mushroom cultivation to hundreds of people in Zimbabwe, Tanzania, South Africa, the Congo and also women from India, orphans from Columbia and many other. At the age of 11, she was elected one of 15 orphans to participate in a fungiculture project financed by ZERI Foundation and realized by the Africa University in Mutare. She knew only poverty and hunger in her life. Chido understood this opportunity as a possibility to give future to her community. She was even able to pay the fees and send her brother and other orphans to school. Chido decided to continue working with mushrooms to be able to simplify the process and therefore teach more people. In 2009, Chido was awarded the "Sustainability Award" by the "Specialty Coffee Association of America" for her sustainable project of reusing organic waste from the coffee industry to cultivate mushrooms. Chido Govera is a farmer, campaigner, and educator. Chido is teaching mushroom cultivation to hundreds of people in Zimbabwe, Tanzania, South Africa, the Congo and also women from India, orphans from Columbia and many other. At the age of 11, she... MAD Feed 25:40 <p><p>Chido Govera is a farmer, campaigner, and educator. Chido is teaching mushroom cultivation to hundreds of people in Zimbabwe, Tanzania, South Africa, the Congo and also women from India, orphans from Columbia and many other. At the age of 11, she was elected one of 15 orphans to participate in a fungiculture project financed by ZERI Foundation and realized by the Africa University in Mutare. She knew only poverty and hunger in her life. Chido understood this opportunity as a possibility to give future to her community. She was even able to pay the fees and send her brother and other orphans to school. Chido decided to continue working with mushrooms to be able to simplify the process and therefore teach more people. In 2009, Chido was awarded the "Sustainability Award" by the "Specialty Coffee Association of America" for her sustainable project of reusing organic waste from the coffee industry to cultivate mushrooms.</p></p><p><a href="http://video.madfeed.co/what-gives-me-the-appetite-to-be-4"><img src="http://video.madfeed.co/64968567/113513252/7998a02e3e5bfa801e429e6ba069932d/standard/download-15-thumbnail.jpg" width="704" height="396"/></a></p>