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.

6 hrs ago

A MAD Guide for the Perplexed: Caviar

Questions to consider before your next bump

Feb 2

29

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December 2025

MAD Recommends | December 2025

A holiday edition complete with cooking wolves, kitchen objects we love, and a Grinch

Dec 15, 2025

4

The Zero Waste Communication Conundrum

Some forward thinkers convene to talk about how they talk

Dec 1, 2025

28

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November 2025

MAD Recommends | November 2025

Hot on the heels of a sizzling MAD Monday in LA on borders, this month's picks feature a book exploring North America before borders existed, chef bank…

Nov 17, 2025

21

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The Restaurant Resistance

A little historic inspo

Nov 3, 2025

24

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October 2025

MAD Recommends | October 2025

Good stories, Michelin glamour, and grasping grannies. Plus a look at the most essential of seasonings

Oct 20, 2025

1

1

The Seed of an Idea

A new MAD initiative harnesses the power of chefs for a better vegetable future. Plus glimpses of Academy 2025, and a Save the Date for our SoCal…

Oct 6, 2025

31

8

1

September 2025

MAD Recommends | September 2025

Summer vacation is long gone, but at least there's some smart insight into restaurant culture, more moral courage from Yvon Chouinard, and a lot more…

Sep 15, 2025

3

1

In the Tariff Weeds

The only thing that seems certain these days is uncertainty. So we got some expert advice on how to navigate

Sep 1, 2025

22

July 2025

MAD Recommends | July 2025

This month brings probing looks at the Ukraine war, the rhetoric protecting industrial ag. But also a convincing suggestion that we dump the…

Jul 21, 2025

3

A MAD Guide for the Perplexed: Salmon

A monthly newsletter from MAD about the issues and opportunities facing the hospitality industry

Jul 8, 2025

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