WATCH

PechaKucha Presentation

Presenter_bw_nw_avatar

Alex Davies

A Local Food Project

PRESENTED ON MAR 27, 2014
IN CHRISTCHURCH @ VOL 18

"Understanding what grows under your nose is liberating, exciting, and educational." 

In A Local Food Project from PechaKucha Night Christchurch Vol. 18, Local chef, Alex Davies shares how he uses produce foraged and sourced from only the Canterbury region. Since working with seasonal foods, his menu changes daily depending on what he has each day. He develops relationships with his growers and can always tell you the story of where your food came from that day. He now operates an open kitchen at a local cafe and wine bar called Shop Eight.

This was "Presentation of the Day" on June 18th, 2017. 

APPLAUD THIS!
Thumb_16_34316bcc237edd4a7da2d0c49156534ace05dd88e33ca

Tokyo Local Food

BY JESS MANTELL, CHRIS BERTHELSEN AND JARED BRAITERMAN
@ VOL 89 ON FEB 23, 2012

Jess, Chris, and Jared are always on the hunt for green spaces in urban environments -- in this case, Tokyo. In this presentation, they reveal ways and offer tips on how you can get your hands on some natural local food in the megalopolis. 

Thumb_cookdude1024

Only in New Westminster

BY TODD BRIGHT
@ VOL 2 ON APR 26, 2013

Professional Chef Todd Bright recounts some of his favorite experiences cooking in the lower mainland area. With sustainability initiatives, cooking competitions, and other community events, the area has become one of Bright's favorite places. 

Thumb_troels_20knudsen.050

Distributing Organic Vegetables

BY TROELS KNUDSEN
@ VOL 14 ON SEP 20, 2013

During the day Troels Knudsen studies politics and administration at Aalborg University. As a volunteer he is one of the main forces of Aalborg Fødevareselskab where they distribute local organic vegetables. (In Danish)

http://youtu.be/6bDkmtfbeHQ

Thumb_pecha_20kucha_2020_20pics_20-_2019

Permaculture: A Food Growing Revolution

BY MEGAN COOKE
@ VOL 2 ON JUN 26, 2014

Megan Cooke, director of Garden to Table Permaculture has a combined 20 years experience in horticulture, permaculture and outdoor education. For the past seven years Megan has managed Forster Community Garden, working with indigenous and local community volunteers to produce healthy chemical free food. Megan is passionate about teaching people the joys of growing and cooking their own organic food and sharing the knowledge she has learnt from her sustainable living journey.

"Presentation of the Day" on October 25, 2014.

Thumb_06_mamm

Premium fresh ready to bake cookie dough

BY EMMANUEL & MORGANE CHEVALIER
@ VOL 8 ON JUL 04, 2014

In Nantes, Morgane and Emmanuel Chevalier make delicious cookie doughs, by hand and without any additives or preservatives, using only the best local ingredients and... a lot of love! {in French}

Thumb_pechakucha1

Our food source - local or industrial

BY AARON BROCKEN
@ VOL 12 ON MAY 20, 2015

We are what we eat...

In our business we work with local farmers from the Hawkesbury area and if possible, with local organic fruit and vegetables. The products are sourced locally and are fair trade. 

We use as less package as we can, so we reuse everything, we don’t buy anything that is made outside of Australia and we recycle as much as we can, so that the product we deliver to you has low environmental impact, low food miles and a lot of character!

Aaron was born on an organic blueberry farm that we still get produce from on occasion. He spent a big part of his youth being dragged to the Richmond community garden (Earthcare) and around NSW with his dad certifying Organic farms. As soon as he was 18 he hit the road for 7 years and visited over 60 countries on 4 different continents. He is now back and dedicated to providing a framework for a local food system to work.

http://hawkesburyharvesthampers.com

Thumb_slide01

Local Food and More

BY JEFF GOOD
IN JACKSON, MS

Jeff Good takes us through the story of food in Mississippi and shows the way forward. Jeff is a successful restauranteur. But he doesn't stop there. He is a visionary and engaged member of the community. He sees infrastructure, whether for food or for our roads, as the means to make Jackson better.

Thumb_slide01

Weston A. Price

BY RENE ERHARDT
@ VOL 13 ON OCT 20, 2016

Rene Erhardt is a naturopath and nutritionist with a background in organic food production and the local chapter leader of the Weston A. Price Foundation.

Thumb_slow_20food_20pechakucha_202

Slow Food a Global Movement

BY HELEN HILL
@ VOL 13 ON OCT 20, 2016

Helen Hill has just return from Europe, where she has continued her passion for the slow food movement.