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OPPORTUNITIES
An internship with us offers the opportunity to experience a fast-paced and creative non-profit organization, to get insights into the world of gastronomy and food at large, and to learn, listen, and discuss contemporary topics and ideas with like-minded individuals. MAD internships are full-time and require a commitment of at least 3months.
ABOUT ACADEMY
MAD Academy. MAD Academy (‘mad’ is Danish for ‘food’) is a Copenhagen-based educational institution that equips students from the hospitality community with the knowledge, tools and inspiration to effect positive change in their professional lives and in the world. We offer a range of courses designed for hospitality professionalsUPCOMING | MAD
We’re launching a special series: MAD Mondays at Home. Each Monday for the next couple of weeks, these MAD Mondays will connect you to some of the most interesting minds we know to share knowledge, inspire positivity, and tackle common challenges. This is a series of digital conversations taking place online starting Monday, February 15.VIDEOS | MAD
Indira Naidoo. At this Sydney MAD Monday, the journalist, broadcaster, author and food activist, tells the story of her journey from news reading to finding meaning through growing vegetables and turning her balcony into an edible pantry.SYMPOSIUM | MAD
Past MAD Symposia. Each MAD Symposium centers around a theme that forms and guides the discussions. Our latest gathering, Mind the Gap, was held in August 2018 and brought the food world together to look at the disparity between where we are as an industry today and where we want to be tomorrow. We invite you to browse through the speakers, talks, and themes of the past symposia. MAD WELCOMES MAGNUS NILSSON AS ACADEMY DIRECTOR We have exciting news to share: Magnus Nilsson is joining MAD as our first Academy Director, effective today. As many of you know, Magnus has long been a part of the MAD family. This builds on a long tradition at MAD of tapping into the expertise and knowledge within the restaurant world for the greater benefit of the MAD community.MAD MONDAYS
MAD Mondays. MAD Mondays is an ongoing series of public talks open to everyone with an interest in food and an appetite for change. Convening on Mondays—the traditional day of rest for restaurant workers—the series is an opportunity to expand ideas and discuss the issues that matter most in the world of food and hospitality. EXPLORING THE TASTE OF BITTER MELON The Dading variety is approximately 20 cm long and 11 cm across with flesh about 1.3 cm thick. It is highly adaptable to seasons, growing as a spring, summer, or fall crop. The Huashen bitter gourd has a longer, thinner fruit, measuring 25 cm long and just 6 cm across. Usually a deep green color, this smooth bodied kind of bitter melon isTHE MONGOL DIET
The Mongol Diet. In 2013, Lucky Peach helped organize our MAD symposium under the theme of “GUTS”. The topics discussed during that two-day event—and later published in a Lucky Peach booklet called GUTS are still as relevant as ever. Every Wednesday until the GUTS run out, we’ll be publishing a feature from the collection. HOME | MAD - MAD ACADEMYACADEMYSYMPOSIUMTALKSVILD MADCONTENTDONATE The MAD Academy is a school that aims to support the hospitality and food industry with tools and knowledge for making positive change. Join us to become part of a group of people committed to transforming hospitality and our food systems. MAD inspires and empowers cooks, servers, and eaters to create sustainable change.OPPORTUNITIES
An internship with us offers the opportunity to experience a fast-paced and creative non-profit organization, to get insights into the world of gastronomy and food at large, and to learn, listen, and discuss contemporary topics and ideas with like-minded individuals. MAD internships are full-time and require a commitment of at least 3months.
ABOUT ACADEMY
MAD Academy. MAD Academy (‘mad’ is Danish for ‘food’) is a Copenhagen-based educational institution that equips students from the hospitality community with the knowledge, tools and inspiration to effect positive change in their professional lives and in the world. We offer a range of courses designed for hospitality professionalsUPCOMING | MAD
We’re launching a special series: MAD Mondays at Home. Each Monday for the next couple of weeks, these MAD Mondays will connect you to some of the most interesting minds we know to share knowledge, inspire positivity, and tackle common challenges. This is a series of digital conversations taking place online starting Monday, February 15.VIDEOS | MAD
Indira Naidoo. At this Sydney MAD Monday, the journalist, broadcaster, author and food activist, tells the story of her journey from news reading to finding meaning through growing vegetables and turning her balcony into an edible pantry.SYMPOSIUM | MAD
Past MAD Symposia. Each MAD Symposium centers around a theme that forms and guides the discussions. Our latest gathering, Mind the Gap, was held in August 2018 and brought the food world together to look at the disparity between where we are as an industry today and where we want to be tomorrow. We invite you to browse through the speakers, talks, and themes of the past symposia. MAD WELCOMES MAGNUS NILSSON AS ACADEMY DIRECTOR We have exciting news to share: Magnus Nilsson is joining MAD as our first Academy Director, effective today. As many of you know, Magnus has long been a part of the MAD family. This builds on a long tradition at MAD of tapping into the expertise and knowledge within the restaurant world for the greater benefit of the MAD community.MAD MONDAYS
MAD Mondays. MAD Mondays is an ongoing series of public talks open to everyone with an interest in food and an appetite for change. Convening on Mondays—the traditional day of rest for restaurant workers—the series is an opportunity to expand ideas and discuss the issues that matter most in the world of food and hospitality. EXPLORING THE TASTE OF BITTER MELON The Dading variety is approximately 20 cm long and 11 cm across with flesh about 1.3 cm thick. It is highly adaptable to seasons, growing as a spring, summer, or fall crop. The Huashen bitter gourd has a longer, thinner fruit, measuring 25 cm long and just 6 cm across. Usually a deep green color, this smooth bodied kind of bitter melon isTHE MONGOL DIET
The Mongol Diet. In 2013, Lucky Peach helped organize our MAD symposium under the theme of “GUTS”. The topics discussed during that two-day event—and later published in a Lucky Peach booklet called GUTS are still as relevant as ever. Every Wednesday until the GUTS run out, we’ll be publishing a feature from the collection.OPPORTUNITIES
Internships. At MAD we are always looking for young talents who are willing to engage in making a difference in the world of food. An internship with us offers the opportunity to experience a fast-paced and creative non-profit organization, to get insights into the world of gastronomy and food at large, and to learn, listen, and discuss contemporary topics and ideas with like-minded individuals.VILD MAD - HOME
VILD MAD. VILD MAD–Danish for wild food– is a free resource that encourages the public to connect with nature through foraging. Foraging helped shape the flavors and philosophy of noma’s kitchen, and we believe it can be an incredible tool for people to get acquainted with their landscape; forge a relationship with the land; discover new flavors and ingredients; and improve ourSYMPOSIUM | MAD
Past MAD Symposia. Each MAD Symposium centers around a theme that forms and guides the discussions. Our latest gathering, Mind the Gap, was held in August 2018 and brought the food world together to look at the disparity between where we are as an industry today and where we want to be tomorrow. We invite you to browse through the speakers, talks, and themes of the past symposia. TEAM | MAD - HOME | MAD This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. INTRODUCING VILD MAD Introducing VILD MAD. VILD MAD – Danish for wild food – is a comprehensive and free resource for the public to learn about and sustainably explore wild food. The initiative comprises an app in Danish and in English, a website, a curriculum for Danish schools, and foraging workshops offered by fifty rangers (“naturvejledere”)across Denmark.
FEEDING A MILLION
Feeding A Million. Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food. He’s gathered professional chefs and school staff together to challenge the system, promote food education and serve kids delicious meals made from scratch at a dozen public schools in New York City and New London,Connecticut.
THE CARBON FOOTPRINT OF EATING OUT Figure B is a breakdown of the emissions of each meal. In all three instances, 59–68 percent of the greenhouse gases are a result of the ingredients themselves—a useful consistency. The home-cooked meal contained seventeen ingredients, Prime Meats used sixteen, and Noma four hundred, but as a portion of the total emissions of their respective meals, the ingredients’ contributions were ENRIQUE OLVERA'S 300-DAY-OLD MOLE At Quintonil, we served the mole alone, as its own little universe, with a simple tortilla, yellow like the sun. After the dinner, we took the mole that was left over and decided we would reheat it twice daily, adding new mole to the mix daily. Our mole is now close to 300 days old. We call it the “Mole Madre,” since it’s like a motherdough.
ON THE REVOLUTIONARY CHEF PIERRE DE LA VARENNE On the Revolutionary Chef Pierre de la Varenne. In mid-17th century France, when sauces were thin and acidic, and vegetables were pushed to the side, François Pierre de la Varenne championed butter and Jerusalem artichokes. Whereas aristocratic French food and cooking techniques had remained medieval, and if anything, Italian-influenced,La
MAD3 | MAD - HOME | MAD 25-26 August 2013. With a lineup curated by David Chang and the team of Lucky Peach, guests and speakers shared visceral stories of strength, persistence, risk-taking, and embracing failure at the third MAD Symposium, GUTS. Guided by the simple belief that people interested in food might benefit from pushing to learn more, speakersbraved the
HOME | MAD - MAD ACADEMYACADEMYSYMPOSIUMTALKSVILD MADCONTENTDONATE The MAD Academy is a school that aims to support the hospitality and food industry with tools and knowledge for making positive change. Join us to become part of a group of people committed to transforming hospitality and our food systems. MAD inspires and empowers cooks, servers, and eaters to create sustainable change.ABOUT ACADEMY
MAD Academy. MAD Academy (‘mad’ is Danish for ‘food’) is a Copenhagen-based educational institution that equips students from the hospitality community with the knowledge, tools and inspiration to effect positive change in their professional lives and in the world. We offer a range of courses designed for hospitality professionalsUPCOMING | MAD
We’re launching a special series: MAD Mondays at Home. Each Monday for the next couple of weeks, these MAD Mondays will connect you to some of the most interesting minds we know to share knowledge, inspire positivity, and tackle common challenges. This is a series of digital conversations taking place online starting Monday, February 15. MAD WELCOMES MAGNUS NILSSON AS ACADEMY DIRECTOR We have exciting news to share: Magnus Nilsson is joining MAD as our first Academy Director, effective today. As many of you know, Magnus has long been a part of the MAD family. This builds on a long tradition at MAD of tapping into the expertise and knowledge within the restaurant world for the greater benefit of the MAD community.VILD MAD - HOME
VILD MAD. VILD MAD–Danish for wild food– is a free resource that encourages the public to connect with nature through foraging. Foraging helped shape the flavors and philosophy of noma’s kitchen, and we believe it can be an incredible tool for people to get acquainted with their landscape; forge a relationship with the land; discover new flavors and ingredients; and improve our INTRODUCING VILD MAD Introducing VILD MAD. VILD MAD – Danish for wild food – is a comprehensive and free resource for the public to learn about and sustainably explore wild food. The initiative comprises an app in Danish and in English, a website, a curriculum for Danish schools, and foraging workshops offered by fifty rangers (“naturvejledere”)across Denmark.
MAD MONDAY ON MIGRATION: EMMA-JAYNE ABBOTS MAD Monday on Migration: Emma-Jayne Abbots. At MAD Monday: Migration, Emma-Jayne Abbots, anthropologist at University of Wales Trinity Saint David, addresses her research investigating the double role food can play in breaking down barriers between groups and its dangers of essentializing immigrant cuisine. To stay up to date on everything MAD EXPLORING THE TASTE OF BITTER MELON The Dading variety is approximately 20 cm long and 11 cm across with flesh about 1.3 cm thick. It is highly adaptable to seasons, growing as a spring, summer, or fall crop. The Huashen bitter gourd has a longer, thinner fruit, measuring 25 cm long and just 6 cm across. Usually a deep green color, this smooth bodied kind of bitter melon is THE CARBON FOOTPRINT OF EATING OUT The Carbon Footprint of Eating Out. In 2013, Lucky Peach helped organize our MAD symposium under the theme of “GUTS”. The topics discussed during that two-day event—and later published in a Lucky Peach booklet called GUTS are still as relevant as ever. Every Wednesday until the GUTS run out, we’ll be publishing a feature fromthe
WHAT DOES IT MEAN TO BE BORN INTO A LEGENDARY RESTAURANT What would have been lost, exactly, if Wayne never came home? Forget the multi-generational legacy for a moment and just consider the meat. Every jiggly, smoke-ringed bite is a tiny ayahuasca journey. One moment you’re eating a beef rib, the next you’re steering a pleasure barge down the Styx; you’re rustling Longhorns along the Chisholm Trail; you’re shooting out the business end of a HOME | MAD - MAD ACADEMYACADEMYSYMPOSIUMTALKSVILD MADCONTENTDONATE The MAD Academy is a school that aims to support the hospitality and food industry with tools and knowledge for making positive change. Join us to become part of a group of people committed to transforming hospitality and our food systems. MAD inspires and empowers cooks, servers, and eaters to create sustainable change.ABOUT ACADEMY
MAD Academy. MAD Academy (‘mad’ is Danish for ‘food’) is a Copenhagen-based educational institution that equips students from the hospitality community with the knowledge, tools and inspiration to effect positive change in their professional lives and in the world. We offer a range of courses designed for hospitality professionalsUPCOMING | MAD
We’re launching a special series: MAD Mondays at Home. Each Monday for the next couple of weeks, these MAD Mondays will connect you to some of the most interesting minds we know to share knowledge, inspire positivity, and tackle common challenges. This is a series of digital conversations taking place online starting Monday, February 15. MAD WELCOMES MAGNUS NILSSON AS ACADEMY DIRECTOR We have exciting news to share: Magnus Nilsson is joining MAD as our first Academy Director, effective today. As many of you know, Magnus has long been a part of the MAD family. This builds on a long tradition at MAD of tapping into the expertise and knowledge within the restaurant world for the greater benefit of the MAD community.VILD MAD - HOME
VILD MAD. VILD MAD–Danish for wild food– is a free resource that encourages the public to connect with nature through foraging. Foraging helped shape the flavors and philosophy of noma’s kitchen, and we believe it can be an incredible tool for people to get acquainted with their landscape; forge a relationship with the land; discover new flavors and ingredients; and improve our INTRODUCING VILD MAD Introducing VILD MAD. VILD MAD – Danish for wild food – is a comprehensive and free resource for the public to learn about and sustainably explore wild food. The initiative comprises an app in Danish and in English, a website, a curriculum for Danish schools, and foraging workshops offered by fifty rangers (“naturvejledere”)across Denmark.
MAD MONDAY ON MIGRATION: EMMA-JAYNE ABBOTS MAD Monday on Migration: Emma-Jayne Abbots. At MAD Monday: Migration, Emma-Jayne Abbots, anthropologist at University of Wales Trinity Saint David, addresses her research investigating the double role food can play in breaking down barriers between groups and its dangers of essentializing immigrant cuisine. To stay up to date on everything MAD EXPLORING THE TASTE OF BITTER MELON The Dading variety is approximately 20 cm long and 11 cm across with flesh about 1.3 cm thick. It is highly adaptable to seasons, growing as a spring, summer, or fall crop. The Huashen bitter gourd has a longer, thinner fruit, measuring 25 cm long and just 6 cm across. Usually a deep green color, this smooth bodied kind of bitter melon is THE CARBON FOOTPRINT OF EATING OUT The Carbon Footprint of Eating Out. In 2013, Lucky Peach helped organize our MAD symposium under the theme of “GUTS”. The topics discussed during that two-day event—and later published in a Lucky Peach booklet called GUTS are still as relevant as ever. Every Wednesday until the GUTS run out, we’ll be publishing a feature fromthe
WHAT DOES IT MEAN TO BE BORN INTO A LEGENDARY RESTAURANT What would have been lost, exactly, if Wayne never came home? Forget the multi-generational legacy for a moment and just consider the meat. Every jiggly, smoke-ringed bite is a tiny ayahuasca journey. One moment you’re eating a beef rib, the next you’re steering a pleasure barge down the Styx; you’re rustling Longhorns along the Chisholm Trail; you’re shooting out the business end of aOPPORTUNITIES
Internships. At MAD we are always looking for young talents who are willing to engage in making a difference in the world of food. An internship with us offers the opportunity to experience a fast-paced and creative non-profit organization, to get insights into the world of gastronomy and food at large, and to learn, listen, and discuss contemporary topics and ideas with like-minded individuals.VIDEOS | MAD
Indira Naidoo. At this Sydney MAD Monday, the journalist, broadcaster, author and food activist, tells the story of her journey from news reading to finding meaning through growing vegetables and turning her balcony into an edible pantry. TEAM | MAD - HOME | MAD This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. RESTORE THE SOIL AND FEED TOMORROW Restore the Soil and Feed Tomorrow. 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. Geologist David Montgomery shares his life’s research and insights into soil, from its role in the foundation of our civilizations downto the
MAD MONDAYS
MAD Mondays. MAD Mondays is an ongoing series of public talks open to everyone with an interest in food and an appetite for change. Convening on Mondays—the traditional day of rest for restaurant workers—the series is an opportunity to expand ideas and discuss the issues that matter most in the world of food and hospitality. THE CARBON FOOTPRINT OF EATING OUT Figure B is a breakdown of the emissions of each meal. In all three instances, 59–68 percent of the greenhouse gases are a result of the ingredients themselves—a useful consistency. The home-cooked meal contained seventeen ingredients, Prime Meats used sixteen, and Noma four hundred, but as a portion of the total emissions of their respective meals, the ingredients’ contributions were A PEOPLE'S HISTORY OF CAROLINA RICE 1770s: My great-great-great-great-great-great grandmother is captured in a war in Sierra Leone and brought to Charleston, without a doubt to grow and mill rice on a Lowcountry plantation. She is a member of the Mende people, who would later lead the Amistad slave ship revolt in 1839. 1780s: Carolina Gold Rice rises as one the varieties grown by MAD3 | MAD - HOME | MAD Third MAD Symposium | Guts. 25-26 August 2013. With a lineup curated by David Chang and the team of Lucky Peach, guests and speakers shared visceral stories of strength, persistence, risk-taking, and embracing failure at the third MAD Symposium, GUTS.Guided by the simple belief that people interested in food might benefit from pushing to learn more, speakers braved the challenge of reflectingTHE MONGOL DIET
The Mongol Diet. In 2013, Lucky Peach helped organize our MAD symposium under the theme of “GUTS”. The topics discussed during that two-day event—and later published in a Lucky Peach booklet called GUTS are still as relevant as ever. Every Wednesday until the GUTS run out, we’ll be publishing a feature from the collection. WHAT DOES IT MEAN TO BE BORN INTO A LEGENDARY RESTAURANT What would have been lost, exactly, if Wayne never came home? Forget the multi-generational legacy for a moment and just consider the meat. Every jiggly, smoke-ringed bite is a tiny ayahuasca journey. One moment you’re eating a beef rib, the next you’re steering a pleasure barge down the Styx; you’re rustling Longhorns along the Chisholm Trail; you’re shooting out the business end of a HOME | MAD - MAD ACADEMYACADEMYSYMPOSIUMTALKSVILD MADCONTENTDONATE The MAD Academy is a school that aims to support the hospitality and food industry with tools and knowledge for making positive change. Join us to become part of a group of people committed to transforming hospitality and our food systems. MAD inspires and empowers cooks, servers, and eaters to create sustainable change. MAD | MAD - HOME | MAD HELP US STAY MAD Support. By supporting MAD, you empower a global hospitality community to bring new skills, perspective, and passion to their communities and the world.UPCOMING | MAD
We’re launching a special series: MAD Mondays at Home. Each Monday for the next couple of weeks, these MAD Mondays will connect you to some of the most interesting minds we know to share knowledge, inspire positivity, and tackle common challenges. This is a series of digital conversations taking place online starting Monday, February 15.ABOUT ACADEMY
MAD Academy. MAD Academy (‘mad’ is Danish for ‘food’) is a Copenhagen-based educational institution that equips students from the hospitality community with the knowledge, tools and inspiration to effect positive change in their professional lives and in the world. We offer a range of courses designed for hospitality professionalsVILD MAD - HOME
VILD MAD. VILD MAD–Danish for wild food– is a free resource that encourages the public to connect with nature through foraging. Foraging helped shape the flavors and philosophy of noma’s kitchen, and we believe it can be an incredible tool for people to get acquainted with their landscape; forge a relationship with the land; discover new flavors and ingredients; and improve our MAD WELCOMES MAGNUS NILSSON AS ACADEMY DIRECTOR We have exciting news to share: Magnus Nilsson is joining MAD as our first Academy Director, effective today. As many of you know, Magnus has long been a part of the MAD family. This builds on a long tradition at MAD of tapping into the expertise and knowledge within the restaurant world for the greater benefit of the MAD community. INTRODUCING VILD MAD Introducing VILD MAD. VILD MAD – Danish for wild food – is a comprehensive and free resource for the public to learn about and sustainably explore wild food. The initiative comprises an app in Danish and in English, a website, a curriculum for Danish schools, and foraging workshops offered by fifty rangers (“naturvejledere”)across Denmark.
EXPLORING THE TASTE OF BITTER MELON The Dading variety is approximately 20 cm long and 11 cm across with flesh about 1.3 cm thick. It is highly adaptable to seasons, growing as a spring, summer, or fall crop. The Huashen bitter gourd has a longer, thinner fruit, measuring 25 cm long and just 6 cm across. Usually a deep green color, this smooth bodied kind of bitter melon is MAD MONDAY ON MIGRATION: EMMA-JAYNE ABBOTS MAD Monday on Migration: Emma-Jayne Abbots. At MAD Monday: Migration, Emma-Jayne Abbots, anthropologist at University of Wales Trinity Saint David, addresses her research investigating the double role food can play in breaking down barriers between groups and its dangers of essentializing immigrant cuisine. To stay up to date on everything MAD WHAT DOES IT MEAN TO BE BORN INTO A LEGENDARY RESTAURANT What would have been lost, exactly, if Wayne never came home? Forget the multi-generational legacy for a moment and just consider the meat. Every jiggly, smoke-ringed bite is a tiny ayahuasca journey. One moment you’re eating a beef rib, the next you’re steering a pleasure barge down the Styx; you’re rustling Longhorns along the Chisholm Trail; you’re shooting out the business end of a HOME | MAD - MAD ACADEMYACADEMYSYMPOSIUMTALKSVILD MADCONTENTDONATE The MAD Academy is a school that aims to support the hospitality and food industry with tools and knowledge for making positive change. Join us to become part of a group of people committed to transforming hospitality and our food systems. MAD inspires and empowers cooks, servers, and eaters to create sustainable change. MAD | MAD - HOME | MAD HELP US STAY MAD Support. By supporting MAD, you empower a global hospitality community to bring new skills, perspective, and passion to their communities and the world.UPCOMING | MAD
We’re launching a special series: MAD Mondays at Home. Each Monday for the next couple of weeks, these MAD Mondays will connect you to some of the most interesting minds we know to share knowledge, inspire positivity, and tackle common challenges. This is a series of digital conversations taking place online starting Monday, February 15.ABOUT ACADEMY
MAD Academy. MAD Academy (‘mad’ is Danish for ‘food’) is a Copenhagen-based educational institution that equips students from the hospitality community with the knowledge, tools and inspiration to effect positive change in their professional lives and in the world. We offer a range of courses designed for hospitality professionalsVILD MAD - HOME
VILD MAD. VILD MAD–Danish for wild food– is a free resource that encourages the public to connect with nature through foraging. Foraging helped shape the flavors and philosophy of noma’s kitchen, and we believe it can be an incredible tool for people to get acquainted with their landscape; forge a relationship with the land; discover new flavors and ingredients; and improve our MAD WELCOMES MAGNUS NILSSON AS ACADEMY DIRECTOR We have exciting news to share: Magnus Nilsson is joining MAD as our first Academy Director, effective today. As many of you know, Magnus has long been a part of the MAD family. This builds on a long tradition at MAD of tapping into the expertise and knowledge within the restaurant world for the greater benefit of the MAD community. INTRODUCING VILD MAD Introducing VILD MAD. VILD MAD – Danish for wild food – is a comprehensive and free resource for the public to learn about and sustainably explore wild food. The initiative comprises an app in Danish and in English, a website, a curriculum for Danish schools, and foraging workshops offered by fifty rangers (“naturvejledere”)across Denmark.
EXPLORING THE TASTE OF BITTER MELON The Dading variety is approximately 20 cm long and 11 cm across with flesh about 1.3 cm thick. It is highly adaptable to seasons, growing as a spring, summer, or fall crop. The Huashen bitter gourd has a longer, thinner fruit, measuring 25 cm long and just 6 cm across. Usually a deep green color, this smooth bodied kind of bitter melon is MAD MONDAY ON MIGRATION: EMMA-JAYNE ABBOTS MAD Monday on Migration: Emma-Jayne Abbots. At MAD Monday: Migration, Emma-Jayne Abbots, anthropologist at University of Wales Trinity Saint David, addresses her research investigating the double role food can play in breaking down barriers between groups and its dangers of essentializing immigrant cuisine. To stay up to date on everything MAD WHAT DOES IT MEAN TO BE BORN INTO A LEGENDARY RESTAURANT What would have been lost, exactly, if Wayne never came home? Forget the multi-generational legacy for a moment and just consider the meat. Every jiggly, smoke-ringed bite is a tiny ayahuasca journey. One moment you’re eating a beef rib, the next you’re steering a pleasure barge down the Styx; you’re rustling Longhorns along the Chisholm Trail; you’re shooting out the business end of a MAD | MAD - HOME | MAD HELP US STAY MAD Support. By supporting MAD, you empower a global hospitality community to bring new skills, perspective, and passion to their communities and the world.OPPORTUNITIES
An internship with us offers the opportunity to experience a fast-paced and creative non-profit organization, to get insights into the world of gastronomy and food at large, and to learn, listen, and discuss contemporary topics and ideas with like-minded individuals. MAD internships are full-time and require a commitment of at least 3months.
ABOUT - MAD
MAD (Danish for food) empowers the hospitality community with the tools, inspiration, and knowledge to make a difference in their restaurants and the world. MAD was founded in 2011 by René Redzepi, chef and owner of restaurant noma with the ambition of transforminghospitality and
TEAM | MAD - HOME | MAD This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website.VIDEOS | MAD
Indira Naidoo. At this Sydney MAD Monday, the journalist, broadcaster, author and food activist, tells the story of her journey from news reading to finding meaning through growing vegetables and turning her balcony into an edible pantry. RESTORE THE SOIL AND FEED TOMORROW Restore the Soil and Feed Tomorrow. 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. Geologist David Montgomery shares his life’s research and insights into soil, from its role in the foundation of our civilizations downto the
INTRODUCING VILD MAD Introducing VILD MAD. VILD MAD – Danish for wild food – is a comprehensive and free resource for the public to learn about and sustainably explore wild food. The initiative comprises an app in Danish and in English, a website, a curriculum for Danish schools, and foraging workshops offered by fifty rangers (“naturvejledere”)across Denmark.
OWNING IT | MAD
Owning It. The Mexican-American daughter of two immigrants, Rosio Sanchez has been instrumental in introducing Mexican cuisine to Denmark. After roles as the Head Pastry Chef and in the R&D kitchen at noma, she now runs the acclaimed restaurant SANCHEZ and taqueria Hija De Sanchez. Rationalizing identity, heritage, flavor, and experienceis a
A PEOPLE'S HISTORY OF CAROLINA RICE 1770s: My great-great-great-great-great-great grandmother is captured in a war in Sierra Leone and brought to Charleston, without a doubt to grow and mill rice on a Lowcountry plantation. She is a member of the Mende people, who would later lead the Amistad slave ship revolt in 1839. 1780s: Carolina Gold Rice rises as one the varieties grown by MAD3 | MAD - HOME | MAD 25-26 August 2013. With a lineup curated by David Chang and the team of Lucky Peach, guests and speakers shared visceral stories of strength, persistence, risk-taking, and embracing failure at the third MAD Symposium, GUTS. Guided by the simple belief that people interested in food might benefit from pushing to learn more, speakersbraved the
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ACADEMY
MAD ACADEMY
The MAD Academy is a school that aims to support the hospitality and food industry with tools and knowledge for making positive change. Join us to become part of a group of people committed to transforming hospitality and our food systems.READ MORE
MAD INSPIRES AND EMPOWERS COOKS, SERVERS, AND EATERS TO CREATE SUSTAINABLE CHANGE. FROM LUMINARIES IN THE FIELD TO YOUNG APPRENTICES, WE’RE CONNECTING INDIVIDUALS AND EQUIPPING THEM TO MAKE A DIFFERENCE IN THEIR RESTAURANTS AND THE WORLD. Watch all the latest MAD Talks HOW TO LEAD IN A NO-EGO KITCHENALANNA SAPWELL
Chef Alanna Sapwell has journeyed through kitchens around the world, experiencing different leadership styles in each. Now as head chef at her own restaurant, it’s her turn to set a new standard.OWNING IT
ROSIO SANCHEZ
At the sixth MAD Symposium, Rosio points out the gap that exists between seeking perfection and inspiration under the vision of others, and the contradictory desire to cook what matters to you as a person.CARNE E SPIRITO
DARIO CECCHINI
The Dante-quoting Butcher of Panzano on the importance of craft andlove.
‘You and I eat the same’ is about immigration and how good food can be common ground. Chris Ying Journalist, USAHELP US STAY MAD
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