MAD Talks

What is a Good Life?

Carolyn Steel

Food has become invisible in our cities, but it hasn’t always been and doesn’t have to remain this way. For Carolyn Steel, the question of how we want to eat in the future is really a question of how we want to live.

Restore the Soil and Feed Tomorrow

David Montgomery

We’ve lost a third of the world’s fertile soil and are slated to lose another third in the next century–this is an optimistic story about the environment.

Get on Your Knees (and Bring Gastronomy with You)

Christian Puglisi

At this MAD Monday, Christian Puglisi recounts his experience starting the Farm of Ideas and how truly facing the high cost of producing food impacted how he values it.

How to Lead in a No-Ego Kitchen

Alanna Sapwell

Chef Alanna Sapwell has journeyed through kitchens around the world, experiencing different leadership styles in each. Now as head chef at her own restaurant, it’s her turn to set a new standard. 

Leaders are the Glue, Not the Light

Christian Hampson, Clarence Slockee

Clarence Slockee and Christian Hampson share their insights on how Indigenous values of collective wisdom, kinship, and custodianship inform the model of leadership in Indigenous cultures, and are key for transformational change.

Get Out of Your Own Way

Subhana Barzaghi

The first female Zen Buddhist and Insight Meditation teacher reflects on her inner journey of facing her anxieties to find her authentic voice.

René Redzepi Introduces the Second MAD Symposium

René Redzepi

Watch René's opening remarks at the second MAD Symposium in 2012.

A Global Cooking Community with an Appetite for Change

MAD

MAD unites a global cooking community with a social conscience, a sense of curiosity, and an appetite for change. Together, we envision a better, healthier, more sustainable, more delicious world for cooks and eaters alike.

Resilient Restaurants

Josh Niland

Josh Niland, Chef and Owner of Saint Peter restaurant and Fish Butchery, shares the stories of resilience behind his restaurant’s success.

Burning the Candle at Both Ends

Angela Dimayuga

Creative Director of Food and Culture at The Standard and ex-Mission Chinese chef Angela Dimayuga on combatting burn-out and "kamakze kitchen culture."

Cultural Resilience

Lydia Miller

With the duty of preserving her heritage, Lydia Miller realized she must develop the cultural resilience forged by the first nation's people in Australia.

Rediscovering Food Through Resilience

Indira Naidoo

At this Sydney MAD Monday, the 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.

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