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Looking Inward
A conversation with Aviâja Lyberth Hauptmann on Greenland, food sovereignty, and why the plant-based diet we're all pushing may represent "a failure of…
May 4
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MAD Recommends | April 2026
In this month’s recommends: a sharp, grounded look at hospitality, numbers, culture, taste, and sustainability—what it really takes to build (and…
Apr 20
2
From Experiment to Ecosystem: The MAD Effect
MAD started as a conversation. Now, it’s a catalyst, equipping the people shaping food with the skills to lead, sustain, and transform the industry from…
Apr 7
25
MAD Recommends | March 2026
An unusually long and snowy Copenhagen winter has finally given way to longer days, warmer temperatures — dare we say it? — possibly even spring. Time…
Mar 23
5
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A Message from MAD
Dear friends,
Mar 17
48
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The AI Kitchen
Mar 4, 2025
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MAD Symposium 101
Nov 4, 2024
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A MAD Guide for the Perplexed: Salmon
Jul 8, 2025
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The Seed of an Idea
Oct 6, 2025
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MAD Recommends | February 2026
How restaurants are protecting workers from ICE, a lively critics’ roundtable, and a candid podcast exploring the realities of zero-waste dining.
Feb 16
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A MAD Guide for the Perplexed: Caviar
Questions to consider before your next bump
Feb 2
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MAD Recommends | December 2025
A holiday edition complete with cooking wolves, kitchen objects we love, and a Grinch
Dec 15, 2025
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The Zero Waste Communication Conundrum
Some forward thinkers convene to talk about how they talk
Dec 1, 2025
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MAD Digest
A monthly newsletter from MAD about the issues and opportunities facing the hospitality industry
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