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SAN ANTONIO Search Results: “Food”

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Winemaking

BY FABIEN JACOB
@ VOL 5 ON FEB 23, 2012

So you think you know about wine? Sommelier Fabien Jacob definitely knows a thing or two about the process of making wine, and in this presentation, he shows you what that process looks like. He also ends up explaining the types of grapes used, and famous winemaking regions.

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Affordable Healthy Food for San Antonio

BY JOSH LEVINE
@ VOL 10 ON MAY 28, 2013

Josh Levine outlines his progress towards developing a network of grocery stores within San Antonio that sell affordable and healthy organic foods. 

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The Audacity of the $4 Croissant

BY JEREMY MANDRELL AND ANNE NG
@ VOL 11 ON AUG 27, 2013

To counteract the growing trend in machine-made and frozen pastries, Anne Ng and Jeremy Mandrell established Bakery Lorraine. They share their passion for artisan pasteries, and explain the time-consuming process that goes into creating the perfect croissant. 

"Presentation of the Day" on March 5, 2014.

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American Craft

BY JERET PEÑA
@ VOL 11 ON AUG 27, 2013

Mixologist Jeret Peña would rather classify himself himself as a bartender, because it doesn't sound as pretentious. Jeret discusses the craft that has been around for 200 years, and had a resurgence against prohibition. His ability to reproduce the perfect cocktail is a skill that took a long time to perfect. 

"Presentation of the Day" on June 7, 2014.

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Building a City Through the Power of Being Friendly

BY JODY NEWMAN
@ VOL 20 ON DEC 01, 2015

Jody Bailey Newman is "Chief Friend" behind many of San Antonio’s favorite ice houses and neighborhood hang outs. What began as a joke after a job loss became the Friendly Spot Ice House, the de facto town hall of the community around it. More than just building places to get a cold brew, Newman wants to create places where friends and family can gather, places that embrace diversity, and places that advance the city through the power of being friendly.
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Great Service: A Recipe for a Life Well Lived

BY STEVE MCHUGH
@ VOL 20 ON DEC 01, 2015

Steve McHugh is a renowned chef and restaurateur who shares his passion for great service through the people who have been most influential to him. His parents taught him to serve others because it brings happiness. Chef John Besh helped him develop a palette able to detect nuanced flavors many of us can only dream of tasting. And while he was beating cancer, his oncology team showed him even a hospital can create an inviting environment for guests. Most people can forgive a mistake; people just want to see you try.
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Jazz, Soul and Burgers

BY CHRIS CULLUM
@ VOL 21 ON FEB 23, 2016

Chris Cullum, owner of Tucker’s Kozy Korner, Attaboy Burgers and Attagirl, talks growing up in jazz clubs, skating, and burgers. 

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Innovation Meets Craft in Brooke Smith's Kitchen

BY BROOKE SMITH
@ VOL 21 ON FEB 23, 2016

Chef Brooke Smith talks about her culinary education as a stagiaire and the world of cured meats, experimentation and mentorship in San Antonio’s restaurant industry.

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Life Behind the Bar

BY ELISABETH FORSYTHE
@ VOL 21 ON FEB 23, 2016

Elisabeth Forsythe is a bar director who knows her craft and her audience.

 

SITEWIDE Search Results: “Food”

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SuperDeluxe Channel

SuperDeluxe the birth place of PechaKucha Night is: a place of experimentation, a noisy thing, an intimate ballroom with wholesome food, a network of all sorts, a place to enjoy, and a place to enjoy others.

PAST VOL 7

Genève @ Salle Dialogai
Jun 28, 2012

PAST VOL 7

New Orleans @ Grow Dat Youth Farm
Oct 04, 2012

PAST VOL 4

Harrisburg @ International House, Legacy Lounge
Feb 17, 2016

PAST VOL 15

Durban @ Rivertown Beer Hall
Dec 17, 2015

PAST VOL 6

Bergen @ Cornerteateret
Jun 03, 2016

PAST VOL 5

Nanaimo @ Nanaimo Yacht club
Oct 29, 2016

PAST VOL 3

Yellowknife @ Prince of Wales Northern Heritage Centre
Oct 27, 2016

PAST AgriCULTURE: Food without Borders

Halifax @ Just Us Café
Mar 11, 2017

PAST VOL 14

Yogyakarta @ GREEN HOST
Dec 10, 2016

PAST VOL 18

Gisborne @ Waikanae Surf Club
Jul 14, 2017

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Words about Swords

BY GABRIEL LEBEC
@ VOL 5 ON SEP 14, 2015

Gabriel Lebec is a total nerd about swords. In this PK presentation, learn a little bit about how traditional swords are made!

Gabe earned a B.A. in Mathematics & Studio Art from Georgetown University, studied prehealth at New York University, and spent years in biomedical research. He now teaches software development at Fullstack Academy. He loves anything combining aesthetics & technics: typography, photography, Japanese swords, etc.

Visit bit.ly/jsword for more!

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The United Nations of Food

BY CHARLES BIBILOS
@ VOL 7 ON DEC 04, 2015

Hear Charles Bibilos, writer of the United Nations of Food blog, talk about his quest to eat food from every country in the world (160 countries), without ever leaving New York City. Yum!

Help Charles finish his quest! Help him eat: East Timor, North Korea, Papua New Guinea, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates, Nicaragua, Costa Rica, Botswana, Burundi, Central African Republic, Djibouti, The Gambia, Kenya, Mauritania, Mauritius, Namibia, Republic of the Congo (Congo-Brazzaville), Rwanda, Swaziland, Togo, Uganda, Zambia, Zimbabwe

If you can help, or want to go out to eat with Charles, email him at unitednationsoffood@gmail.com

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Tony's Chocolonely

BY PETER ZANDEE
@ VOL 18 ON JAN 07, 2016

"Isn't it weird that in the world of chocolate, all chocolate bars are divided equally, when things are shared so unfairly in the industry. We feel everybody deserves fair compensation for what they do in making chocolate."

In Tony's Chocolonely from PechaKucha Night Portland’s 18th Volume, Speaker Peter Zandee explains the mission and philosophy behind Tony's Chocolonely, a 100% slave free chocolate company in Portland, Oregon. Because let’s be honest, supporting fair trade makes everything a little sweeter.

This was "PechaKucha of the Day" on Wednesday, April 6th, 2016.  

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La Casa Bistró

BY FRANCISCO ABENANTE
@ VOL 2 ON APR 28, 2016

Francisco Abenante

Cocinero Venezolano/Tenedor de Oro 2009/Premio Armando Scannone 2016

Nos cuenta que La Casa Bistró es un sitio donde se armoniza la sencillez de la cocina de oficio con ingredientes cercanos a la vida.

Esta filosofía nos permite ofrecer experiencias que evocan la calidez del hogar convirtiendo nuestra casa, en un espacio idóneo para compartir una comida rica y saludable, sin sacrificar el gusto de nuestra sazón.

 

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Educating with Food in the Hudson Valley

BY LAUREN MAPLES
@ VOL 16 ON SEP 01, 2016

"Teaching kids about food is a way to teach them about everything."

In Educating with Food in the Hudson Valley at PechaKucha Night New York Vol.16Lauren Maples walks us through the importance and strength of a sustainable, natural, and health-conscious education. While teaching yoga and dance in public schools, she developed the Bija approach - which strives to create a fulfilling and engaging educational experience. 

Lauren has danced with internationally acclaimed ballet companies including San Francisco Ballet and New York City Ballet, and holds a BA from New School. 

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Creative Re-use of Historic and Industrial Buildings

BY SIMON DEVLIN
@ VOL 8 ON JAN 31, 2017

"There are some really unusual historic buildings out there that have been developed into quite interesting buildings."

Architect Simon Devlin talks about some of the more unusual historic buildings in the UK that have been converted and redeveloped for re-use in clever and profound ways that improve culture whilst retaining their iconic status and historical value.

This was "Presentation of the Day" on July 6th, 2017. 

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A Printmaking Dreamatorium

BY MARY MILLER
@ VOL 17 ON MAR 09, 2017

Mary Allice Miller is an editor, writer, and story-telling enthusiast! As a kid, she spent most of her time at her family’s letterpress shop—an ancient dusty dreamatorium where an imagination can wild. She is currently on the editorial staff of Vanity Fair magazine and is hard at word on a short film.

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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!

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The Architecture of Entitlement

BY EMMA FULLER
@ VOL 18 ON MAY 18, 2017

In a whirlwind PechaKucha presentation, architect Emma Fuller discusses a history of language and the city plan - how entitlement has created a new architectural tool for the powerful to dismantle the collective and empower the singular. See examples from Mussolini to Trump in this 20x20 !

Emma Fuller is an associate with Diane Lewis Architect PC and teaches architectural history and theory at Pratt Institute. She received her degree from the Cooper Union. Her work addresses architecture as art and memory. This is expanded upon in published essays, exhibitions and architectural projects including the "Richmond as a Work of Art" series, the IPA fellowship, the Green Ward and Michelangelo-La Tourette papers, and the Nebo House.

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Cricket Shelter: A Modular Insect Farm

BY MARIA AIOLOVA
@ NEW YORK BUILD ON MAR 16, 2017

"Eating bugs is good for you, good for the planet, and good for the future!"

In "Cricket Shelter: A Modular Insect Farm" from PechaKucha Night New York Vol. 18, architect Maria Aiolova discusses her obsession with cricket farming. Her firm, Terreform ONE, built a sustainable insect shelter on site to conduct extensive research on crickets - studying their growth, social development, and reproductive habits...before harvesting the adults and turning them into tasty treats!

Maria is an architect, educator, designer, and community builder in New York City. She is an innovator in ecological design, smart cities, sustainable urban infrastructure, water, transportation, and waste. Maria is a leader in interdisciplinary education focused on future cities.

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Veggie Patch Food Truck

In this presentation, "Veggie Patch Food Truck," Karl Cooney talks about the eco-friendly mobile kitchen he helped produce, and also covers the proper use of food. It was recorded at Sydney's recent PechaKucha Night Vol. 20.

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Food Myths: Right or Wrong?

Are the calories one consumes at night more fattening than those consumed during the day? Many would have you believe that they are. In her presentation from PKN Bangkok Vol. 6, nutritionist Judith Coulson answers questions about some of the most commonplace food myths, and debunks quite a few of them.

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Best of Sweden

This week goes out to the Swedes, with our City Focus shining the spotlight on Stockholm -- in part because of tomorrow's very special Vol. 38 -- and our "Presentations of the Day" for the week all coming from Swedish PKN cities. We kick things off with this classic presentation from the incredible PKN Vol. 20 celebrations that happened in Stockholm a few years ago, and it comes in the form of a Finish love for Sweden. Illka Suppanen on Backyard Babies, Swedish meatballs, and how IKEA helps you out of your crisis.

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A Local Food Project

Do you know where the ingredients in your food come from?  Local chef Alex Davies 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. In "A Local Food Project" from PKN Christchurch Vol. 18, we see that Alex 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.

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Urban Food Forests

Urban farming, rooftop gardens, and sustainable growth are becoming ever-prominent practice in a metropolitan setting. Advisor at Ooooby James Samuel discusses the unsustainable industrial methods in which food is produced, its impact on the environment, and the resulting low quality products. In "Urban Food Forests" from a special edition of PKN Auckland, he goes into depth on a few projects working to source fresh food for the growing city populations the world over. Oooby provides urban communities with local food, and entrepreneurial individuals the opportunity to join their network. 

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PECHAKUCHA!

  On June 2 for PK3, we heard fascinating presentations from dynamic local people: Geneticist Giri Athrey of Texas A&M; Dan DeLeon, pastor of Friends UCC; Ronin Cooking owners Brian and Amanda Light; high school teacher and seasoned European "couch-surfer" Barbara Klein; and Shannon Van Zandt, Director of Texas A&M's Center for Housing and Urban Development. Thanks for all your love and support! Please consider nominating people for PK4, in the fall. See you soon!

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Volume 22: Good Grub - Tickets Now Available

A night of quick-fire talks on fodder.  From visual feasts to zero waste via foraging and fonts, Volume 22 of the official PechaKucha Brighton Nights will take place at Silo.   Our line-up includes:  Dougie McMaster, founder of Silo Josie Jeffrey, The Food Shed Christina Angus, Co-Founder of Street Diner Kate Jenkins, queen of crochet & food-inspired art Sarah Hyndman, innovative type expert & author of the book ‘Type Tasting’ Lisa Devlin, food photographer Claire Potter, sustainable design expert & urban forager We couldn't sit at Silo without eating, so the price of the ticket includes 3 light bite dishes, lovingly created by Dougie McMaster.    Tickets are now available here  The last two Brighton events have sold out quickly, so best be quick to secure your place at the Good Grub table.   See you on the 22nd November.

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PechaKucha Thanksgiving

Here at PechaKucha, November represents a time to start reflecting back on all the creative people and projects that have fed our minds and kept our imaginations healthy.Indeed, it's been a bountiful year, and with over 5000 presentation now online, we couldn't be more grateful for all the creativity that the PechaKucha Global Family has brought to the table. Seems it would be an appropriate time to give thanks by sharing some of the most creatively nourishing presentations from all around the world!So without further ado, in monthly newsletter form, here's a full-course feast of the season's best PechaKuchas!Bon Appétit!

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My 6 minutes and 40 seconds at PechaKucha!

          A beautiful testimonial by PechaKucha presenter Sonia Kar  So it began! The moment had come for me to take the stage. Rodrigo, one of the enthusiastic hosts of the evening, had started giving a grand introduction about what I was going to speak about in the next 6 minutes and 40 seconds on PechaKucha Maastricht Vol 31, being held at the prestigious Sint Janskerk. What would I say? Would I be able to keep pace with the 20 seconds timer on each slide or would I just make a mess of it? Would I be able to convey my story effectively? Actually all these questions crossed my mind some two months ago when I heard about PechaKucha 20X20 presentation format using picture slides. Bit intimidating that one has to convey adequately in 20 slides with a 20 sec/slide speed, but the concept was so terrific that I had to give it a try. My application as a guest speaker took some screening considering PechaKucha was celebrating the 40th anniversary of Maastricht University. However I handled the screening questions with the same passion as I would be doing while speaking (I in fact felt I was already on stage). To my joy, I was informed that the very talented PechaKucha team had selected me. Next came the daunting task of preparing the slides – setting my story right, hunting for the appropriate pictures for the slides. That actually was not as difficult as I thought it would be. Though it called for some iterations, lots of “gentle” reminders and patience from PechaKucha team members especially Zhen (thank you for bearing with all the stupid questions which came your way). However, the issues were faced when I thought of practising. Just two days left for the event, I was making a mess. I remember the first time I practised – the entire 20 slides (each with 20 seconds) were over and I had not finished half of my story! I was always gifted with this art of talking a lot and not being precise. That would definitely be put to the test now. So then came the phase of cutting it short and making it just fit within 20 seconds. The next time I practised, I finished the story when I was in slide 10! The pressure of finishing the story was high so I missed mentioning half of the points which I had to. With some iterations I was ultimately there. On the D-day, when we reached Sint Janskerk - it was a packed house. The stage was set and rows of chairs were placed perfectly surrounding the stage. There were at least 300 people. I was trying to find familiar faces (as that would boost my confidence– human psychology as talking to known people is less of a stress than addressing unknown people) but there were hardly any. Then came the reassuring words from my husband – “You have spoken at a gathering of 100 people before. Speaking to 100 people and 300 people will feel the same”. Feeling a bit relaxed by his remark, I went and chose a comfortable spot. What I loved the most was the concept of starting with the programme at 20:20. All the speakers were outstanding, the topics and their stories were thought-provoking. There were a lot of ideas and energies which were brought in. The audience (I being a part of it too) was completely enlightened and very enthusiastic. The more I watched the speakers, the more tensed I became. It was already intimidating to match the standards set by the speakers. But I was banking on the audience, if I falter or forget something they will clap and cheer me for that too :) Then came my turn. Rodrigo announced my name and yes, I was on stage. What was playing in my mind in the first two seconds – “Wow, that’s a lot of people looking at me, how do I engage with them? Oops, watch your posture, where are your hands, oh no, I have a microphone, what were the first lines?  Ah forget it, just be yourself”.  (Yeah, mind is faster than light, all this I thought in two seconds) And that’s what happened for the next 6 minutes 40 seconds – I was myself. I spoke about how we had come up with HomeHandi, an online platform which connects passionate cooks to food lovers like us and provides healthy home cooked food options. The most interesting part of the talk was when I started speaking about our learnings. I could feel an immediate connection with the audience. The one on how we could empower most of the cooks who were women homemakers by boosting their self-confidence and making them financially independent was appreciated by everyone. By the time I spoke about how we realised that people from various cultures unite or bond together over food, I was completely at ease. “Food is a universal language and we see it as an enabler to connect people from various countries i.e. expats, students and locals together. That is exactly what we saw happening in our flagship event – International Food Festival held in Maastricht. Why not make Maastricht city as one of the pioneers in forming a culturally inclusive community?” While saying all this,  it really did not hit me that I was at this grand location or event. I felt as if it was a normal chit-chat which I was having with a group of friends of mine (PechaKucha actually signifies chit-chat).  I spoke without any inhibitions and my passion controlled my speech. I enjoyed thoroughly those 6 minutes and 40 seconds which came my way. At the end of the event I was approached by many familiar faces – familiar as I had seen them from the podium so now they were no more unfamiliar to me. I felt that PechaKucha gave me that platform to bring out the confidence in me, helped me to approach and interact with so many people, gave me the opportunity to enlighten myself. The informal way of story-telling with pictures is something very unique and very heart warming. Thank you PechaKucha for my 6 minutes and 40 seconds :)   By Sonia Kar, HomeHandi

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When Food Brings Cultures Together

"People were interested not about only the food that it was made, but also the backgroud from where did it come from." In "When Food Brings Cultures Together" from PechaKucha Night Maastricht Vol.31, Sonia Kar is an independent entrepreneur who tells us the idea about her online platform, where different cultures meet through their menus. We human beings are very different, each and every one of us have some principles and values in us which have been influenced by our family, culture, upbringing and country. We all are effectively ambassadors or representatives of our families, cultural backgrounds and countries. But how often do we share our culture or are aware about the culture of others and can this be done through our food?