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SAN ANTONIO Search Results: “Food & Drink”

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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 & Drink”

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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 2

Prince George @ The Twisted Cork
May 13, 2014

PAST VOL 11

Concepción @ Club 5
Oct 02, 2015

PAST VOL 15

Durban @ Rivertown Beer Hall
Dec 17, 2015

PAST VOL 6

Bergen @ Cornerteateret
Jun 03, 2016

PAST VOL 11

Porto Alegre
Mar 19, 2015

PAST VOL 29

Paris @ VOLUMES coworking
Dec 06, 2016

PAST VOL 14

Yogyakarta @ GREEN HOST
Dec 10, 2016

PAST VOL 18

Gisborne @ Waikanae Surf Club
Jul 14, 2017

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The Louisville Food System

BY VALERIE MAGNUSON
@ VOL 10 ON FEB 05, 2013

Valerie Magnuson examines the areas of potential growth and opportunity within the Louisville food system -- where food can be grown, who can grow it, and who will eat it as well as the challenges faced in bringing the vision to fruition.

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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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Coventry Food Union

BY CHRIS MAUGHAN
@ FOOD EVENT AT FARGO VILLAGE ON OCT 29, 2015

Chris Maughan introduces the pod and Coventry Food Union and how it is making a positive impact on bringing people together to help with mental health issues through the power of food.

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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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Community Food Rescue

BY CHERYL KOLLIN
@ VOL 4 ON JUL 10, 2015

Cheryl Collin helps with Community Food Rescue, a food recovery program. She shares a story about how an individual recovering loaves of bread behind a bakery led to a county wide effort to preserve food. This presentation describes food recovery, one of today's methods for achieving sustainability.

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Food and Drink in a Cult of Dionysus

BY RYAN SMOLAR
@ VOL 4 ON NOV 19, 2015

Ryan Smolar discusses his favorite food city, New Orleans, campaigns to bring the "go cup" to Long Beach, and poses a challenge for Long Beach to define it own crawfish boil culture.

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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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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.

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#NomNomNashville

BY BETSY LITTRELL
@ VOL 22 ON NOV 16, 2016

Ideas about a food forest in Nashville

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Food for Thought

BY BRENT ARENA
@ VOL 14 ON FEB 09, 2017

As Chef and managing director of PePPi PePPi restaurant Brent Arena will be talking about the slow food movement, PePPi PePPi and their newest venture, healthy pre-made meals. 

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PKN, the Drink

Over the past six years of PechaKucha Night events, there have been countless stabs at PKN cocktails. James Lane sends us this version he spotted at PKN Sacramento: I'd like to announce that the organizers here in Sacramento, California have designed (and drunk) possibly the first drink called "The Pecha Kucha." We hold our events at a Thai Lounge and the owner designed it for us. I'm not a bartender so I don't know all the ingredients, but it involves lighting Bacardi 151 on fire. I told her that since it was for artistic types it should be inventive and cheap. Do let us know about any PKN-inspired drink you may encounter. Photo: Spacepleb/Flickr.com

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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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Tokyo Local Food

In today's Presentation of the Day, "Tokyo Local Food" from PKN Tokyo Vol. 89, researchers Jess Mantell, Chris Berthelsen, and Jared Braiterman describe their hunt for green spaces within the urban jungle that is Tokyo. They tag team topics such as gardens within the city, unique methods of food preparation, and the social gatherings surrounding the consumption of food.

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Listening to Popcorn

The nefarious, hidden underworld of popcorn is out there; you just have to keep your ears to the ground. Is popcorn just a delicious snack to enjoy or is there some deeper meaning to be discovered? In "Listening to Popcorn" from PKN Sharjah Vol. 4, Rami Salame, an enthusiast for investigation and popcorn, cracks down on the mystery shrouded around popcorn and seeks to uncover the truth of its existence. Listen as he explains his comical deduction of popcorn's unlikely relationship to typewriters and accordions. 

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Drink Wine, Eat Chocolate

"Getting more pleasure, and enjoying [life] more, together." Good motto. Contemporary Swedish glass designer Åsa Jungnelius is interested in what is considered genuine or fake, and how value is created around an object. In "Drink Wine, Eat Chocolate" from a special Swedish Style x PechaKucha edition of PKN Tokyo (Vol. 66), we see that Åsa often uses stereotypes as a language that informs her design theory, and challenges the conventional meaning of these formulae. 

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You Can Only Keep What You Have By Giving It Away

"Peace goes into the making of a poem, as flour goes into the making of bread." - Pablo Neruda Baker Graison Gill of Bellegarde Bakery, lends his thoughts about bread and the primitive yet poetic process of making, baking and sharing his art in New Orleans. In "You Can Only Keep What You Have by Giving it Away" from PKN New Orleans Vol. 12 hear Graison go deep on his love for his work. 

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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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Permaculture: A Food Growing Revolution

“I learned early on that nothing was wasted and everything was a resource.” Horticulturist Megan Cook educates us on the concepts and tenets of permaculture. In “Permaculture: A Food Growing Revolution” from PKN Forster Vol. 2, Megan shows us that this design system for creating sustainable human environments that mimic natural ecosystems, and how it can be applied to any space.

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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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YK Food Matters: A Recap

Another season, another PechaKucha, this one about food. It was appropriate that this event fell during autumn, a time of harvesting and preparing food for the long winter. YK Food Matters was a collaboration between the Yellowknife Farmers Market, the NWT Recreation and Parks Association, and the Prince of Wales Northern Heritage Centre. We received support from the GNWT Department of Industry, Tourism, and Investment. The title of the evening’s event, YK Food Matters, was meant to highlight the biological, social, and cultural import of food. Food matters to our health and wellbeing, as individuals and as a community. The title was also a reminder of the environmental, cultural, economic, political, and social aspects of how we gather, produce, process, distribute, consume, and dispose of food, or “food matters.” We used the idea of the food system to organize the evening’s presentations. A food system is the path that food travels from the land to our plates and beyond. It includes the growing, harvesting, processing, packaging, transporting, distributing, marketing, consuming, and disposing of food. It also includes the inputs and outputs of each step, including labour, equipment, fuel, and waste. The graphic below is one way to represent a food system. [Graphic Credit: Nourish (www.nourishlife.org).] Food systems, as this image illustrates, are multi-faceted and complex. There is no way we could cover every part of the food system in one night. Rather YK Food Matters was intended as a sampling of different components of the food system, a tapas PechaKucha, so to speak. Shortly after 7, Master of Ceremonies Mark Hyeck introduced the first speaker, Tracey Williams, and we were off! In her presentation entitled “Food Charter and Food Security, Making the Connections,” Tracey introduced the audience to the Yellowknife Food Charter. A food charter is a document developed by community members and endorsed by decision makers that articulates a local vision for a just and sustainable food system. In explaining the origins of Yellowknife’s food charter, Tracey also fleshed out the idea of a food system and food security. In “Decolonizing Consumption,” Peyton Straker described her apprenticeship as a hunter and the lessons she learned as she butchered and shared the meat. She also talked about the different ways in which she uses the animals and plants she harvests: dry fish, moose hides, muskox jewellry, and spruce gum salve, to name just a few. Peyton’s presentation shed light on the harvesting of animals, plants, and medicines as acts of food security and decolonization. If you were at the final Farmers Market in September, you may have picked up some swiss chard or potatoes from the Northern Farm Training Institute’s stall. Based in Hay River, NFTI supports the creation of local agricultural experts through in-depth hands-on learning experiences in “living classrooms.” This evening’s presentation about NFTI was to be delivered by organization president, Jackie Milne. Unfortunately, Jackie was unable to attend. France Benoit kindly stepped in to take her place. Entitled “Restoring Vitality Through Restoration Agriculture,” the NFTI presentation explored how growing plants and raising animals in a good way, or restorative agriculture, can heal people, communities, and the land. Restorative agriculture “produces food that comes from a healthy, diverse, abundant ecosystem.” It is a realistic alternative to the industrial food system that supports food sovereignty and security in the North. The fourth speaker, Maxime Carpentier,was recently hired as the Food Service Manager at Avens. Maxime believes strongly in the importance of good quality food and his commitment is changing how residents at Avens eat. Maxime shared how he is making it a priority to source local food from Great Slave Lake whitefish to Yellowknife-grown tomatos to barrenland caribou. He is also experimenting with different preparations, such as smoking, and new recipes, to ensure that elders receive the food they know and love. Maxime’s presentation, “Little Changes, Better Quality!,” revealed how individuals and organizations can make sourcing decisions, which support local producers and are economically sound, not to mention delicious! The evening continued on the theme of eating well with a presentation by Amy Lam, a lover of cooking and eating and a food photographer. In her presentation, “Northern Fancy Eats,” Amy described her Northern food journey from her earliest impression that Yellowknife was a food desert to her current passion for the rich and diverse food cultures of the NWT capital. Along the way, Amy participated in a NFTI course, tried her hand at growing, worked with the Farmers Market, diversified her cooking repertoire, and took some beautiful photos. Food, to this point in the evening, had been described as sustenance, political, cultural, and pleasureable. The sixth speaker, Dr. Kyla Wright, a naturopathic doctor practicing at Gaia Integrative Clinic, demonstrated how food can also be medicine.Kyla’s presentation, titled “Food as Medicine in the 21st Century,” highlighted some of the problems with the industrial food system, such as the widespread use of sugar and the enormous distances that separate field from plate. The focus, however, was on the delicious and healthy foods that are close at hand for Yellowknife residents from trout to wild rose petals to dandelion root to chaga. In 2014, Yellowknife’s Food Rescue diverted 14,000 kg of food waste, putting it in the hands and bellies of those in need. Grocery stores and mining camps donate items each day that have passed their best before date or are bruised, damaged, or broken. A team of 30-odd volunteers and a part-time paid driver then sort, process, repackage, and redistribute the food to schools and local organizations like the Centre for Northern Families and the Salvation Army. Mona Durkee’s presentation, “Food Waste: From Rejection to 'a Peeling,’” revealed how Food Rescue is transforming the local food system, one bruised banana at a time. The final speaker of the evening was Yellowknife’s Sustainability Coordinator, Chris Vaughn. Chris’ presentation, entitled “Organics Recycling in the North,” shed light on opportunities and challenges related to waste management in the Yellowknife. It also took the audience behind the scenes at the city’s compost facility. A key message from Chris’s presentation was that while waste diversion is important, waste reduction should be our primary goal. In addition to eight amazingly interesting, informative, and funny stories about food in Yellowknife, the event featured a pop-up exhibit about Yellowknife food, past and present. There were photographs from the NWT Archives depicting moose hunts, market gardens, and food waste, as well as displays on northern food models, creative canning, the Yellowknife Food Charter, and local food sourcing at Co-op. Keep an eye out for the fourth and final PechaKucha Night of 2016: #LovetheLand, which will take place on Thursday, December 8. Did you miss YK Food Matters? Don't despair. We recorded the presentations. They are available here.