PechaKucha Presentation

Student on a Farm

PRESENTED ON APR 12, 2013
IN AALEN @ VOL 13

Sarah Walter is a schoolgirl. She is 15 years old. Her school is named Freie Waldorfschule Aalen. During her presentation, she talks about the idea in her school that every student has to complete training in different jobs. She talks about her work-time on a farm. She details what her daily routine was like, her feelings about being farS away from home, and the benefit for her life. (in German)

Sarah Walter ist eine 15-jährige Schülerin an der Freien Waldorfschule Aalen. Sie berichtet in ihrer Präsentation über die an Waldorfschulen umgesetzte Idee verschiedene Berufspraktika in die Schulkarriere jedes Kindes einzuplanen. Dies erläutert sie am Beispiel ihres Landwirtschaftspraktikums, das sie auf einem Bio-Bauernhof absolviert hat. Sehr anschaulich und mit viel Power erzählt sie über ihre täglichen Aufgaben, ihre Gefühle und vor allem auch über ihren persönlichen Gewinn, den sie auf Grund dieses praktischen Schulabschnittes erfahren durfte. 

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Creating a Sustainable Farm

BY FAITH REEVES
@ VOL 1 ON AUG 02, 2013

Faith Reeves outlines the blueprints for Sky Factory Farm. She takes us on a step-by-step tour of how it will hopefully turn into a sustainable source of food.

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Earth School

BY BARBARA SARBIN
@ VOL 3 ON AUG 29, 2013

Educator Barbara Sarbin created Earth School as a way to provide a place where children could learn by interacting directly with nature. Earth School has evolved into a farm-based education program with a focus on sustainable living practices. 

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Living Farm Fresh

BY TERRIE HARDESTY
@ VOL 2 ON MAR 20, 2015

Terrie Hardesty, of Working H Farm, explains their farm fresh - grass fed products and her inspiration of the business to create healthy eating options. 

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Mighty Fine Farm and Food

BY STEVEN PARADIS
@ VOL 15 ON APR 14, 2015

"Eating and feeding and food is not what we do to sustain life, it is life. We make it meaningful when we make it a life moment instead of a pitstop."

In Mighty Fine Farm and Food, from PechaKucha Night LouisvilleVol. 15 Steve Paradis matter-of-factly discusses the importance of good food in all its aspects. An acute intelligence and subtle profoundness shines though his down-to-earth, no-nonsense approach to good, honest, down-home food, farming, and health.

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Kaiseki On A Farm

BY RONIN COOKING BRIAN & AMANDA LIGHT
@ VOL 3 ON JUN 02, 2015

Ronin Cooking is a husband/wife team providing Full Moon Dinners and special events at their farm, with meats & vegetables sourced from local Texas farmers/ranchers/fisherman, all prepared out of an old barn they converted into a commercial kitchen.

 This was "Presentation of the Day" on Jul 23rd, 2015.

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Organic Farm

BY TRUSHA GOVENDER
@ VOL 11 ON JUN 12, 2014

Organic farmer Rob Simmons belives that organic can feed the world, not the economic system, and the small scale organic farming is the way to go. Human scale system is more efficient than a big mechanised scale farm in many ways and very rewarding.

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Growing Healthy Kids in Hudson Valley Schools

BY AVA BYNUM
@ VOL 2 ON JUN 16, 2015

Ava Bynum, director of Hudson Valley Seed, talks about the work her organization is doing to get kids growing healthy fruits and vegetables as part of the school curriculum.

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Design-Build Education: Creating a New Education Center for Beardsley Community Farm

BY JENNIFER AKERMAN
@ VOL 16 ON AUG 06, 2015

Presented with Bud Archer and Bailey Green. 

Students and faculty from the University of Tennessee’s College of Architecture and Design will present on the benefits of design-build education as illustrated by an innovative new building being created for Beardsley Community Farm in Knoxville—a non-profit urban demonstration farm promoting food security and sustainable agriculture. Design-build education through architectural design courses at UT enabled making a building that reinforces Beardsley’s mission. The new structure will operate as a teaching tool helping farm staff and volunteers more effectively engage the public about the benefits of local sustainable farming. It also creates significant public spaces for the benefit of the community at large.

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Farm to (Cafeteria) Table

BY PATRICK GARMONG
@ VOL 4 ON NOV 13, 2015

Patrick Garmong reflects on our changing relationship with food and particularly our loss of connection with local foods. He shares his ideas about promoting a healthy eating culture within the community, including the school community.

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