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/rv20.7/sitelogo.gif https://video.madfeed.co http://video.madfeed.co/the-intentional-restaurant <p><p>How do you create a workplace you actually want to be in?<br><br>It's the question Erin Wade asked when she founded Homeroom, a mac and cheese restaurant in Oakland, California. Her answer is "collective success," where every decision is made with the team, customers, and community in mind.<br><br>At Homeroom, that means weekly meetings where everyone, from dishwashers to servers, digs into the financials and pitches ideas on how to improve. And the results speak for themselves: Homeroom has some of the highest revenue per square foot in the industry, retention rates 10x the national average, and a safety system now used by restaurants and bars worldwide.</p></p><p><a href="http://video.madfeed.co/the-intentional-restaurant"><img src="http://video.madfeed.co/64968579/119742766/c5e417db3bcb904ed6894c5e3b6600b0/standard/download-15-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/119742766 Tue, 16 Dec 2025 10:14:11 GMT The Intentional Restaurant How do you create a workplace you actually want to be in?It's the question Erin Wade asked when she founded Homeroom, a mac and cheese restaurant in Oakland, California. Her answer is "collective success," where every decision is made with the team, customers, and community in mind.At Homeroom, that means weekly meetings where everyone, from dishwashers to servers, digs into the financials and pitches ideas on how to improve. And the results speak for themselves: Homeroom has some of the highest revenue per square foot in the industry, retention rates 10x the national average, and a safety system now used by restaurants and bars worldwide. How do you create a workplace you actually want to be in?It's the question Erin Wade asked when she founded Homeroom, a mac and cheese restaurant in Oakland, California. Her answer is "collective success," where every decision is made with the... MAD Feed 18:51 <p><p>How do you create a workplace you actually want to be in?<br><br>It's the question Erin Wade asked when she founded Homeroom, a mac and cheese restaurant in Oakland, California. Her answer is "collective success," where every decision is made with the team, customers, and community in mind.<br><br>At Homeroom, that means weekly meetings where everyone, from dishwashers to servers, digs into the financials and pitches ideas on how to improve. And the results speak for themselves: Homeroom has some of the highest revenue per square foot in the industry, retention rates 10x the national average, and a safety system now used by restaurants and bars worldwide.</p></p><p><a href="http://video.madfeed.co/the-intentional-restaurant"><img src="http://video.madfeed.co/64968579/119742766/c5e417db3bcb904ed6894c5e3b6600b0/standard/download-15-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/the-vegetable-orchestra-1 <p><p>Carrot and parsnip flutes, watermelon bongos, a pumpkin string bass and cabbages—of the heavy metal variety—filled the tent when Vienna's Vegetable Orchestra proved that fresh produce makes beautiful music. <br><br>Sometimes you should play with your food.</p></p><p><a href="http://video.madfeed.co/the-vegetable-orchestra-1"><img src="http://video.madfeed.co/64968560/116870172/08458447422d641f0c69cd7888e32998/standard/download-11-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/116870172 Mon, 29 Sep 2025 08:36:58 GMT The Vegetable Orchestra Carrot and parsnip flutes, watermelon bongos, a pumpkin string bass and cabbages—of the heavy metal variety—filled the tent when Vienna's Vegetable Orchestra proved that fresh produce makes beautiful music. Sometimes you should play with your food. Carrot and parsnip flutes, watermelon bongos, a pumpkin string bass and cabbages—of the heavy metal variety—filled the tent when Vienna's Vegetable Orchestra proved that fresh produce makes beautiful music. Sometimes you should play with your food. MAD Feed 09:21 <p><p>Carrot and parsnip flutes, watermelon bongos, a pumpkin string bass and cabbages—of the heavy metal variety—filled the tent when Vienna's Vegetable Orchestra proved that fresh produce makes beautiful music. <br><br>Sometimes you should play with your food.</p></p><p><a href="http://video.madfeed.co/the-vegetable-orchestra-1"><img src="http://video.madfeed.co/64968560/116870172/08458447422d641f0c69cd7888e32998/standard/download-11-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/the-future-library <p><p>In 2014, artist Katie Paterson planted 1,000 spruce trees in Norway's Nordmarka forest and asked the world a simple question: what if we created something meant to outlast us all?<br><br>Future Library is a century-spanning artwork where each year until 2114, a celebrated writer contributes a manuscript that won't be read until the trees become the paper.<br><br>Katie Paterson and Anne Beate Hovind share the logistics behind this temporal experiment: negotiating Oslo's first 100-year municipal contract, managing the anxiety of protecting trees across decades, and creating annual forest rituals built on mutual trust.</p></p><p><a href="http://video.madfeed.co/the-future-library"><img src="http://video.madfeed.co/64968570/115454377/0b102eb3ed2982ea1a0dc36829b854f3/standard/download-50-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/115454377 Thu, 21 Aug 2025 13:12:42 GMT The Future Library In 2014, artist Katie Paterson planted 1,000 spruce trees in Norway's Nordmarka forest and asked the world a simple question: what if we created something meant to outlast us all?Future Library is a century-spanning artwork where each year until 2114, a celebrated writer contributes a manuscript that won't be read until the trees become the paper.Katie Paterson and Anne Beate Hovind share the logistics behind this temporal experiment: negotiating Oslo's first 100-year municipal contract, managing the anxiety of protecting trees across decades, and creating annual forest rituals built on mutual trust. In 2014, artist Katie Paterson planted 1,000 spruce trees in Norway's Nordmarka forest and asked the world a simple question: what if we created something meant to outlast us all?Future Library is a century-spanning artwork where each year until... MAD Feed 16:25 <p><p>In 2014, artist Katie Paterson planted 1,000 spruce trees in Norway's Nordmarka forest and asked the world a simple question: what if we created something meant to outlast us all?<br><br>Future Library is a century-spanning artwork where each year until 2114, a celebrated writer contributes a manuscript that won't be read until the trees become the paper.<br><br>Katie Paterson and Anne Beate Hovind share the logistics behind this temporal experiment: negotiating Oslo's first 100-year municipal contract, managing the anxiety of protecting trees across decades, and creating annual forest rituals built on mutual trust.</p></p><p><a href="http://video.madfeed.co/the-future-library"><img src="http://video.madfeed.co/64968570/115454377/0b102eb3ed2982ea1a0dc36829b854f3/standard/download-50-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/what-happens-when-we-dont-kick-the <p><p>Asma Khan entered the restaurant world at 45. Then she became the first British chef on Chef's Table. &nbsp;</p><p></p><p>At MAD7, she shared how her London restaurant, Darjeeling Express, came to life. She made the bold decision to open a restaurant staffed by grandmothers and mothers—home cooks who had never worked in professional kitchens, armed with "terrible knife skills but huge hearts."
&nbsp;</p><p></p><p>Chefs constantly credit their mothers and grandmothers as their biggest culinary influences. But these women are rarely part of the restaurant team. Asma built her kitchen differently, bringing softness to an industry obsessed with toughness. She’s proven that kindness is a form of strength.
&nbsp;</p></p><p><a href="http://video.madfeed.co/what-happens-when-we-dont-kick-the"><img src="http://video.madfeed.co/64968555/114415766/2a84f2ee1bca793d0d0489561e301ccc/standard/download-32-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/114415766 Thu, 17 Jul 2025 08:09:18 GMT What Happens When We Don't Kick The Ladder Away Asma Khan entered the restaurant world at 45. Then she became the first British chef on Chef's Table. At MAD7, she shared how her London restaurant, Darjeeling Express, came to life. She made the bold decision to open a restaurant staffed by grandmothers and mothers—home cooks who had never worked in professional kitchens, armed with "terrible knife skills but huge hearts."
Chefs constantly credit their mothers and grandmothers as their biggest culinary influences. But these women are rarely part of the restaurant team. Asma built her kitchen differently, bringing softness to an industry obsessed with toughness. She’s proven that kindness is a form of strength.
 Asma Khan entered the restaurant world at 45. Then she became the first British chef on Chef's Table. At MAD7, she shared how her London restaurant, Darjeeling Express, came to life. She made the bold decision to open a restaurant staffed by... MAD Feed 15:34 <p><p>Asma Khan entered the restaurant world at 45. Then she became the first British chef on Chef's Table. &nbsp;</p><p></p><p>At MAD7, she shared how her London restaurant, Darjeeling Express, came to life. She made the bold decision to open a restaurant staffed by grandmothers and mothers—home cooks who had never worked in professional kitchens, armed with "terrible knife skills but huge hearts."
&nbsp;</p><p></p><p>Chefs constantly credit their mothers and grandmothers as their biggest culinary influences. But these women are rarely part of the restaurant team. Asma built her kitchen differently, bringing softness to an industry obsessed with toughness. She’s proven that kindness is a form of strength.
&nbsp;</p></p><p><a href="http://video.madfeed.co/what-happens-when-we-dont-kick-the"><img src="http://video.madfeed.co/64968555/114415766/2a84f2ee1bca793d0d0489561e301ccc/standard/download-32-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/matty-matheson-courtney-storer-in <p><p>Matty Matheson and Courtney Storer have been close friends for years, but their connection deepened at MAD six years ago.&nbsp;</p><p></p><p>Today, the supremely dynamic duo works together on The Bear. Courtney serves as culinary producer on the iconic series. Matty works as consultant, producer, actor, and the chef who brings lionhearted authenticity to every kitchen scene. At MAD7 with Lisa Donovan, they unpack how the show uses intense, theatrical reality to examine human connection.&nbsp;</p><p></p><p>Their conversation is expansive. They dig into working with actual family while creating chosen family. The vulnerability required in both acting and cooking. How food becomes a character itself—carrying both nostalgia and trauma.&nbsp;</p></p><p><a href="http://video.madfeed.co/matty-matheson-courtney-storer-in"><img src="http://video.madfeed.co/64968567/114393947/70dbc5eae08918218156ba5e9e206dab/standard/download-50-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/114393947 Mon, 14 Jul 2025 13:25:10 GMT Matty Matheson & Courtney Storer in conversation with Lisa Donovan Matty Matheson and Courtney Storer have been close friends for years, but their connection deepened at MAD six years ago.Today, the supremely dynamic duo works together on The Bear. Courtney serves as culinary producer on the iconic series. Matty works as consultant, producer, actor, and the chef who brings lionhearted authenticity to every kitchen scene. At MAD7 with Lisa Donovan, they unpack how the show uses intense, theatrical reality to examine human connection.Their conversation is expansive. They dig into working with actual family while creating chosen family. The vulnerability required in both acting and cooking. How food becomes a character itself—carrying both nostalgia and trauma. Matty Matheson and Courtney Storer have been close friends for years, but their connection deepened at MAD six years ago.Today, the supremely dynamic duo works together on The Bear. Courtney serves as culinary producer on the iconic series. Matty... MAD Feed 33:25 <p><p>Matty Matheson and Courtney Storer have been close friends for years, but their connection deepened at MAD six years ago.&nbsp;</p><p></p><p>Today, the supremely dynamic duo works together on The Bear. Courtney serves as culinary producer on the iconic series. Matty works as consultant, producer, actor, and the chef who brings lionhearted authenticity to every kitchen scene. At MAD7 with Lisa Donovan, they unpack how the show uses intense, theatrical reality to examine human connection.&nbsp;</p><p></p><p>Their conversation is expansive. They dig into working with actual family while creating chosen family. The vulnerability required in both acting and cooking. How food becomes a character itself—carrying both nostalgia and trauma.&nbsp;</p></p><p><a href="http://video.madfeed.co/matty-matheson-courtney-storer-in"><img src="http://video.madfeed.co/64968567/114393947/70dbc5eae08918218156ba5e9e206dab/standard/download-50-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/appetite-ah-hmm-yes-f-henderson-2 <p><p>At MAD 2, Fergus Henderson and Trevor Gulliver engage in a conversation about appetite. Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of offal and other neglected cuts of meat which is because of his philosophy of nose to tail eating. Gulliver is a restaurateur and Fergus´s business partner. Trevor created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the Putney Bridge among other bars and restaurants. Trevor is a true lover of French wines and is often asked to judge food and wine around the world.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/appetite-ah-hmm-yes-f-henderson-2"><img src="http://video.madfeed.co/64968558/112477292/cb649dd6adb61099978479e892d25998/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112477292 Fri, 23 Nov 2012 00:00:00 GMT Appetite? ... Ah. Hmm. Yes. | F. Henderson & T. Gulliver, Founders of St. John At MAD 2, Fergus Henderson and Trevor Gulliver engage in a conversation about appetite. Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of offal and other neglected cuts of meat which is because of his philosophy of nose to tail eating. Gulliver is a restaurateur and Fergus´s business partner. Trevor created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the Putney Bridge among other bars and restaurants. Trevor is a true lover of French wines and is often asked to judge food and wine around the world.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. At MAD 2, Fergus Henderson and Trevor Gulliver engage in a conversation about appetite. Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes... MAD Feed 31:49 <p><p>At MAD 2, Fergus Henderson and Trevor Gulliver engage in a conversation about appetite. Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of offal and other neglected cuts of meat which is because of his philosophy of nose to tail eating. Gulliver is a restaurateur and Fergus´s business partner. Trevor created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the Putney Bridge among other bars and restaurants. Trevor is a true lover of French wines and is often asked to judge food and wine around the world.</p><p></p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/appetite-ah-hmm-yes-f-henderson-2"><img src="http://video.madfeed.co/64968558/112477292/cb649dd6adb61099978479e892d25998/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> dan barber Daniel Patterson david chang fergus henderson ferran adria food gastronomy Harold mcgee lucky peach mad2 mad symposium Massimo buttura Michel bras momofuku noma nose to tail paul rozin rene redzepi st johns trevor gulliver wylie dufresne http://video.madfeed.co/do-i-have-an-appetite-for-2 <p><p>In 1983, a 22-year-old Ferran Adrià took over the kitchen of the traditional French restaurant elBulli on the Spanish Costa Brava. In the ensuing three decades, the chef would transform the space into one of the most trailblazing and influential culinary destinations in the world, propelled by a philosophy that emphasised endless creativity, investigation and an open diffusion of the restaurant’s innovations.</p><p></p><p>elBulli retained three Michelin stars from 1997 until it closed in 2011. Together with Spanish telecom company Telefónica, Adrià turned the space into a foundation for culinary research without the constraints of a restaurant’s day-to-day operations. This venture, elBulli Foundation, opened in 2013 and more projects came along after that.</p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/do-i-have-an-appetite-for-2"><img src="http://video.madfeed.co/64968566/112476677/581849fe99a64c71cd35fe9dbeb6df57/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112476677 Fri, 23 Nov 2012 00:00:00 GMT Do I Have an Appetite for Creativity? In 1983, a 22-year-old Ferran Adrià took over the kitchen of the traditional French restaurant elBulli on the Spanish Costa Brava. In the ensuing three decades, the chef would transform the space into one of the most trailblazing and influential culinary destinations in the world, propelled by a philosophy that emphasised endless creativity, investigation and an open diffusion of the restaurant’s innovations.elBulli retained three Michelin stars from 1997 until it closed in 2011. Together with Spanish telecom company Telefónica, Adrià turned the space into a foundation for culinary research without the constraints of a restaurant’s day-to-day operations. This venture, elBulli Foundation, opened in 2013 and more projects came along after that.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 1983, a 22-year-old Ferran Adrià took over the kitchen of the traditional French restaurant elBulli on the Spanish Costa Brava. In the ensuing three decades, the chef would transform the space into one of the most trailblazing and influential... MAD Feed 01:07:22 <p><p>In 1983, a 22-year-old Ferran Adrià took over the kitchen of the traditional French restaurant elBulli on the Spanish Costa Brava. In the ensuing three decades, the chef would transform the space into one of the most trailblazing and influential culinary destinations in the world, propelled by a philosophy that emphasised endless creativity, investigation and an open diffusion of the restaurant’s innovations.</p><p></p><p>elBulli retained three Michelin stars from 1997 until it closed in 2011. Together with Spanish telecom company Telefónica, Adrià turned the space into a foundation for culinary research without the constraints of a restaurant’s day-to-day operations. This venture, elBulli Foundation, opened in 2013 and more projects came along after that.</p><p>About MAD:<br><br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p></p><p><a href="http://video.madfeed.co/do-i-have-an-appetite-for-2"><img src="http://video.madfeed.co/64968566/112476677/581849fe99a64c71cd35fe9dbeb6df57/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> appetite cooking creativity dan barber Daniel Patterson david chang el bulli ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee lucky peach MAD mad2 mad symposium Massimo buttura Michel bras momofuku noma paul rozin rene redzepi René Redzepi wylie dufresne