November 18, 2015

lynch

I like being called ballsy, but it’s not about that, we can all be reckless. The challenge is to combine the guts, your feelings, your instinct and make it personal, authentic and go for what you want.

5 Questions with Sarah Knight

MAD Alumni Q&A

Sarah Knight's resume would read like the title of a John Le Carré novel, if Le Carré wrote about food: Waiter, Chef, Butcher, Rancher. But in that list of jobs is a far more interesting story of an aimless American teenager who fell into restaurant work.

Creating the Food Systems of Tomorrow

Thomas Harttung

What can cooks do to help change our food system?

Nordic Food Lab: On the Hunt for Honey Ants in the Australian Outback

Josh Evans

Mind-blowingly delicious ants that make us question our preconceptions.