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PechaKucha Presentation

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Greg Jonuk

in Prince George

Easy as Pie

PRESENTED ON SEP 15, 2015
IN PRINCE GEORGE @ VOL 5

"I remember how Grandfather told me, 'Son, never fry bacon naked and never trust a topless pie!' Good advice."

When Greg Jonuk was 10 years old, a formative culinary event sent him on a lifelong pursuit of making pie. Here in Easy as Pie from PechaKucha Night Prince George Vol. 5, he sends us into the kitchens of our "pastry-deprived worlds" but not before sharing why pie making is righteous, transformative, and magical. Grab a fork and/or a scoop of ice cream and enjoy this talk on one of the world’s greatest food forms.

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8 Things Designers Can Learn from Baking Cakes

BY JAMES STOCKDALE
@ VOL 21 ON APR 11, 2013

James Stockdale is an architect by trade, but is passionate about cakes. He discusses how cake design principles can be applied to the rest of the design world.

James emphasizes the importance of engaging all the senses, and how to cultivate the ideal work environment and attitude.

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Pizza and Pie

BY ELLIANA KRANDEL
@ VOL 29 ON MAR 04, 2014

Elliana Krandel and Hannah Altshuler know everything there is to know about pizza and pie. They share the endless varieties and technicalities of these foods, and what they have learned over their friendship of seven years. Pizza and pie are not just delicious foods but also a means of bringing people together. 

"Presentation of the Day" on April 14, 2014.

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What is a Maker?

BY JOHN MAKOWSKY
@ VOL 5 ON SEP 15, 2015

People are talking about this new “maker” movement the world over, but what criteria must be met if you want to be considered a Maker? John Makowsky shares how he discovered his own maker identity, and what he believes defines a maker.

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Wine a Little, Laugh A Lot!

BY KATHLEEN ANGELSKI
@ VOL 5 ON SEP 15, 2015

"You can make just about anything into booze, right? Dandelion flowers, rotten potatoes, roadkill, ...just about anything!" 

Kathleen thought she won the lottery when she and her new family moved into their new home and discovered a mature pear tree growing in the front yard…until they tried to eat one. The pears were either rock hard or complete mush, with no happy medium. She tried every which way to make something edible out of the fruit, but nothing turned out quite right. Kathleen finalized realized that the solution to her problem was not edible, but drinkable! Join maker and crafter extraordinaire Kathleen Angelski are she guides us through the step-by-step journey of making pear wine.

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Sky Pie: An Overlook Park for the Land of the Sky

BY TAMARA GRAHAM
@ VOL 9 ON OCT 09, 2015

Tamara Graham explores the possibilities of an overlook park for Asheville atop Beaucatcher Ridge.

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Pie Spy

BY JULES MONTY
@ VOL 27 ON MAY 26, 2016

A hard hitting investigation by pie spy Jules Monty reveals the underground pie habit of Christchurch's industrial centre Waltham. In this PechaKucha Jules reveals his true identity, as the man behind the great pie shortage of inner east Christchurch, providing free lunch to the hard working art folks of Chrischurch Art Gallery.

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Achacha, the Dancing Fruit!

BY BRUCE AND HELEN HILL
@ VOL 12 ON JUL 20, 2016

In Achacha, the Dancing Fruit! Bruce and Helen Hill share the story behind the launching of the Amazon basin fruit, the Achacha, into the fruit bowls of the world.

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Taxonomising Tomatoes

BY KLARA SJO
@ VOL 6 ON JUN 03, 2016

Klara Sjo explains all about how we organize and systematise the world around us, seen through the world of food; famously - is tomato a fruit or a vegetable?

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Natural Leavening

BY ANTHONY FALCO
@ VOL 17 ON MAR 09, 2017

From Texas to New York to Brazil, professional pizza man Anthony Falco has been active in the food industry from a widely popular french fry stand to a famous Bushwick pizzeria, to perfecting delicious bread recipes with his kids. At PechaKucha Night NYC, he talks about the process and health benefits to naturally leavened dough!