Topic
MAD Digest
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La Recepta Verda (Rethinking Origin) by Jose Miguel Gómez Morales
When you ask most people why they became chefs, they will tell you it has to do with love: a love for food, or for the people who cooked for them when they were small, or for the way that food itself expresses love. But what if love isn’t enough?
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A MAD Guide for the Perplexed: Caviar
Avocados. Bluefin. Chocolate. Salmon. It’s a complicated jungle out there for anyone trying to navigate the sustainability of a number of ingredients. So we’ve started an ongoing series intended to help chefs and restaurateurs cut through the thicket of competing claims, confusing information, and plain old bullshit surrounding some foods. In each issue, we explore…
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Starting from Zero-Zero by Eilia Attar
When you ask most people why they became chefs, they will tell you it has to do with love: a love for food, or for the people who cooked for them when they were small, or for the way that food itself expresses love. But what if love isn’t enough?
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The Zero Waste Communication Conundrum
How do you talk about what you’re doing without being overbearing? Chefs are finding subtle ways to open a wider conversation about where our food really comes from.
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The Restaurant Resistance
A look at how food and the restaurant industry have quietly (and sometimes not so quietly) pushed back against power.
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The Seed of an Idea
Time and time again, chefs are proving essential to transforming food systems, but how can we mobilise this further to build better vegetable futures?
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In the Tariff Weeds
How should restaurateurs, producers, and food entrepreneurs navigate the ongoing tumult caused by ever-changing global tariff policies?
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A MAD Guide for the Perplexed: Salmon
A guide to sourcing, stocking, and cooking with salmon. The first in a series designed to help you make good decisions about vexing ingredients.
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MAD7: The Recap, Part Two
An illustrated guide to MAD7 Symposium’s second day.