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PechaKucha Presentation

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Matthew Shribman

Science Presenter, Innovation Consultant, Musician and Tutor. in Manchester

Wasted Food

PRESENTED ON SEP 28, 2017
IN MANCHESTER @ VOL 19

Let Science In The Bath's Matthew Shribman take you on a journey exploring the problems of food production and why you probably shouldn't eat beef...

Background

Matthew Shribman runs the world's fastest growing bath-based science channel "Science In The Bath" on Facebook and YouTube, where his videos have amassed over 10 million views. He also does short facts in the shower and occasionally interviews animals on Instagram.

Besides his science presenting, Matthew is an innovation consultant, working with numerous startups ranging biotech, supply chain, education, agritech and smart city technologies.

In his spare time, Matthew has written and produced songs featured by BBC Radio 1, NME, Guardian, Clash and 6Music. His music, under the name Ash Lad, has been championed by The Times on its list of Hottest Tracks. Matthew is now working with Alt-J’s award winning producer, Brett Cox.

Finally, Matthew is a science and maths tutor, with an enthusiasm for inspiring curiosity and a longterm love of learning in his students around the world.

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Food fascination

BY FRANCESCA SARTI
@ VOL 66 ON OCT 28, 2009

Tokyo Design Week 2009 PechaKucha Series 04 Francesca Sarti presented the work of collaorators Silvia Allori, Alessandra Foschi, Francesca Pazzagli who make up the food design team Arabeschi di Latte. www.arabeschidilatte.org The group’s purpose is to experiment with a new design concept focusing on food fascination and the power of food in creating situations and relationships.

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Food waste and the up-cycled FruitCycle

BY RIKE WOLF
@ VOL 5 ON JUN 05, 2014

 Rike Wolf, founder of the Food Rescue Initiative Townsville talks about food waste and the up-cycled FruitCycle, making tasty rescue smoothies. One third of the world's food, in rich developed countries, unfortunately is thrown out. Rike and her team are working to save all the food that is perfectly good for consumption, and donating it to those in need. To raise awareness, Rika has built a bike that can blend smoothies, which will hopefully encourage others to think before they throw out any types of food. 

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The Art & Science of Mixology

BY JASPER ADAMS
@ VOL 8 ON JUL 31, 2015

"Making cocktails and tending bar is a process that evolves from science into art. Doing the science beforehand enables the art during service." 

From "The Art & Science of Mixology" from PechaKucha Asheville Vol. 8, Asheville Organizer Jasper Adams, beverage manager at Table restaurant and The Imperial Life bar in Asheville and co-founder of Ninebar Creative, provides a behind-the-scenes look at the science and the work behind the beauty of cocktails and the craft of tending bar.

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Wasting Food, Researching Food

BY JORDAN LAZELL
@ FOOD EVENT AT FARGO VILLAGE ON OCT 29, 2015

Jordan Lazell presents about his research at Coventry University into food waste and what we can do about it.

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In Food We Trust

BY DHURATA DANERI
@ VOL 2 ON SEP 18, 2015

Dhurata Daneri - Food Revolution Albania - In Food We Trust

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A Zero-Waste Junkie's Journey to Pesto

BY LISA PELLEGRINO
@ VOL 28 ON FEB 21, 2016

“Three R's! The waste hierarchy! It’s a hierarchy because reducing is more effective than reusing and reusing is more effective than recycling.”

In A Zero-Waste Junkie's Journey to Pesto from PechaKucha Night Atlanta’s 28th volume speaker Lisa Pellegrino discusses what she has learned while recovering from being a “zero-waste junky”. As part of her recovery she is ensuring that she is part of A (not THE) solution on a micro scale. Hear Lisa’s background in sustainability, where that background led her, and where she has followed that road to today… (Hint: pesto is part of it).

This was "PechaKucha of the Day" on Tuesday, April 20th, 2016. 

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Nashville Food Trucks

BY MANUEL ZEITLIN
@ VOL 21 ON AUG 11, 2016

A look at evolving ethnic food trucks scene in Nashville.

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The Art and Science of Craft Confectionery

BY PAT SANTUCCI
@ VOL 30 ON FEB 23, 2017

"This is really where it started for me, in the land of pure imagination."

Creativity can be found everywhere! Even in candy! In "The Art and Science of Craft Confectionery" for PechaKucha Night Dayton Vol. 30, Pat Santucci dives into the little known art and science of craft Confectionery showing us that beautifully-crafted candies are possible even from a home kitchen. From hard candy to buttered fudge, Pat gets us right in our sweet tooth. 

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Skrald af Guld

BY ESBEN EGESKOV
@ VOL 34 ON SEP 13, 2017

Esben Egeskov shares his life experiences with "dumpster diving" and why it makes sense to use food, even if it has been trashed by the supermarket. He tells us the story of dumpster diving in the early days, and how the public sentiment changed, and what happened when supermarkets began to lock their waste containers.

(ENG: "Waste of Gold")