LOUISVILLE

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How Involved are You in the Food System?

BY STEVEN PARADIS
@ VOL 15 ON APR 14, 2015

Steve discusses the importance of local food and quizzes the audience on how engaged they are in supporting and participating in the local food movement.

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Internationals Impact on Farming and Food in Louisville

BY EDGARDO MANSILLA
@ VOL 15 ON APR 14, 2015

Edgardo Mansilla talks about learning different farming techniques and food cultures from the increasing influx of international immigrants to Louisville through Americana Community Center

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Slow Food

BY GINA STIPO
@ VOL 15 ON APR 14, 2015

From success stories to local initiatives, Gina explains the history and importance of the Slow Food movement.

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Culinary School

BY RICHARD WILLIAMS
@ VOL 15 ON APR 14, 2015

Richard describes his experience in culinary school. He talks about the good and bad reasons people attend, and what to expect when you graduate.

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Soy Sauce made in Louisville?

BY MATT JAMIE
@ VOL 15 ON APR 14, 2015

Matt Jamie describes how he came back to Louisville to start Bourbon Barrel Foods and that something about the city and state is attracting others to come to or return and get involved in the vibrant food scene.

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Diners: A Place Where You Can be a Spork

BY ASHLEE CLARK THOMPSON
@ VOL 15 ON APR 14, 2015

Ashlee Clark Thompson describes her experience of not quite fitting in growing up and how diners are the places that you can be yourself and fit in.

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West Louisville FoodPort

BY STEPHEN REILY
@ VOL 15 ON APR 14, 2015

Stephen Reily describes the West Louisville FoodPort that is being developed on 24 acres of land in the heart of an urban neighborhood. The project is not only being developed to become a major food processing and distribution hub, but to be a catalyst for a disinvested neighborhood in Louisville.

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Cultivating Community

BY MATT SARGENT
@ VOL 15 ON APR 14, 2015

Pairing poety and stories, Matt describes the importance of cultivating communities through farming, encompassing the cycle of healthy plants, animals, and earth.

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Searching Out the World's Rarest Chocolate

BY ERIKA CHAVEZ-GRAZIANO
@ VOL 15 ON APR 14, 2015

Erika Chavez-Graziano recounts her travel to Peru to find the world's rarest cacao and the process of making it into chocolate.

"Presentation of the Day" on May 6, 2015.

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Ignorance is Bliss, or Straight from the Beaver's Anus

BY COLIN BLAKE
@ VOL 15 ON APR 14, 2015

As the creative director of a beverage development company, Colin Blake explores what labels such as "All Natural" really mean, and how things like bugs are "all natural" and very much are used to flavor the foods we eat.

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Mindful Eating

BY KARTER LOUIS
@ VOL 15 ON APR 14, 2015

Karter Louis talks about the importance of mindful eating. Mindful eating is when we take our time and savor our food. We should always be in the right mindset when we eat.

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The Constructive Invitation

BY ROWAN CLAYPOOL
@ VOL 8 ON JUN 05, 2012

Rowan Claypool talks about how the city of  Louisville can be transform into an economically competitive city. He focuses on inviting more young people into the internships and jobs of Louisville. 

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