Last week I was a presenter at the MAD conference in Copenhagen, Denmark. Rene Redzepi and his team from Noma have organized this event for the past five years to address topics that are at the forefront for everyone in the food world. The presenters explore ideas under the big red circus tent on the outskirts of the city that resonate with all of us, no matter what corner of the globe we are working in.

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Chef Sean Sherman is of Oglala Lakota descent and has worked in myriad capacities over the past three decades to revitalize indigenous food systems in both the Midwest where he lives as well as throughout the nation.

Approximately 800 varieties of plants are grown at The Chef’s Garden. Because these varieties are available in multiple sizes, from microgreens on up, chefs actually have about 10,000 products to choose from for their unique cuisines.

With over 60 varieties of tomatoes at The Chef's Garden the possibilities are endless. Take a look at the Culinary Vegetable Institute at The Chef's Garden's Tomato Tasting Menu!

Buey Ray Tut is a refugee from a tiny village in South Sudan called Maiwut. He relocated to the United States with his family at the age of eleven on an amnesty program after the war in his country led to perilous conditions for his family.