MAD Mondays

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.

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.

MAD Monday on Migration: Algeria to Denmark

Hana Houssein, Houda Hussein

Hana and Houda Hussein, members of Copenhagen nonprofit Trampoline House from Afghanistan and Palestine and chefs for its catering service Sisters' Cuisine, tell stories of the role food has played in their lives in Denmark.

MAD Monday on Migration: Spices and Nordic Pastry

Thorsten Schmidt

Chef Thorsten Schmidt, chef and owner of restaurant Barr and founder of Malling and Schmidt in Århus, shares historical perspectives on food and cuisine as the product of the movement of people, traditions, and ingredients.

MAD Monday on Migration: Emma-Jayne Abbots

Emma-Jayne Abbots

Anthropologist Emma-Jayne Abbots investigates the double role food can play in breaking down barriers between groups and its dangers of essentializing immigrant cuisine.

MAD Monday on Migration: Social Bonds

Morten Goll

Co-founder and Executive Director of Copenhagen nonprofit Trampoline House, Morten Goll explains the origins and philosophy of the user-driven refugee justice community center he runs.

MAD Monday on Migration: Trine Hahnemann

Trine Hahnemann

Chef and writer Trine Hahnemann shares how she builds opportunities for migrants into her business, Hahnemann's Køkken.

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