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long reads, MAD Digest

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…
long reads, MAD Digest

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.
long reads, MAD Digest

The Restaurant Resistance

A look at how food and the restaurant industry have quietly (and sometimes not so quietly) pushed back against power.
long reads, MAD Digest

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?
long reads, MAD Digest

In the Tariff Weeds

How should restaurateurs, producers, and food entrepreneurs navigate the ongoing tumult caused by ever-changing global tariff policies?
long reads, MAD Digest

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.
long reads, MAD Digest

MAD7: The Recap, Part Two

An illustrated guide to MAD7 Symposium’s second day.
long reads, MAD Digest

MAD7: The Recap

An open letter from scads of women in UK hospitality reminds the industry there’s still a lot of work to do
long reads, MAD Digest

Nope, Not Done Yet

An open letter from scads of women in UK hospitality reminds the industry there’s still a lot of work to do