Serving up invasive species as a way to combat the problem, and creating something delicious in the process.

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Diletta Parente recounts her journey to becoming a food activist, and gives an insight into her work in fighting food waste.

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René asked, “How do we change the culture of our kitchens?” Here are your responses.

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Learning about sadza, a local staple food eaten in Zimbabwe.

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The oyster mushroom, is one of the biological powerhouses behind Chido Govera’s Future of Hope Foundation

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Lars Williams, Noma head of R&D, foraging Masokosiyana berries with some of Chido Govera's girls

MAD is working with Chido Govera to bring new ideas about cooking and collaboration to life

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A memorial grant to give young promising chefs the opportunity to visit a MAD Symposium.

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Wylie Dufresne on why cooking is a team sport.

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Hey Arielle, I am a bartender. I’m interested in peat and smoke, and have some questions…

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Jason Hammel takes on the ways in which money (or lack there-of) plays into kitchen culture.

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Suzanne Goin talks gender roles, respect, and relationships in the kitchen.

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Roddie Sloan describes the tragedy of a beloved food becoming endangered, and thus inedible.

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A new conversation about kitchen culture, asking the question of whether and how it could or should be changed.

Yale and MAD have joined forces to lead a new discourse for chefs.

The MAD Lab explores unthought-of questions at the interface of food and science.

A print collection of fifteen essays that explore the question, 'What is cooking?'

VILD MAD (or “Wild Food” in English) is a resource for learning about, tasting, and exploring wild food.

A concept that aims to unleash the potential of cooking to engage communities through creativity and craft.

An evening of discussions and presentations that delve into current issues in food and cooking.

Our symposium brings people of all disciplines from all over the world together for two days of intense discussion of the past, present and future of food.

The moment when humans learned to produce and dominate fire – to cook – was an authentic revolution.

Stefano Mancuso 

Symposiums & Talks

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World Bank, Washington, DC

MAD at the World Bank: “The Future of Food”

On April 16th, MAD traveled to the World Bank, in Washington, DC, to host a session of talks on this issue before some of the world’s most influential figures—an opportunity we were thrilled to share with David Chang and a couple of other friends.

About MAD

MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.