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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 1

Fort Worth @ The Usual
Jun 30, 2011

PAST VOL 7

Genève @ Salle Dialogai
Jun 28, 2012

PAST VOL 7

New Orleans @ Grow Dat Youth Farm
Oct 04, 2012

PAST VOL 3

Ashland @ Standing Stone Brewing Co.
Dec 02, 2012

PAST VOL 2

Fort Lauderdale @ GirlsClub Fort Lauderdale
Nov 15, 2012

PAST VOL 10

Taos @ Taos Mesa Brewing
Aug 11, 2013

PAST VOL 5

Santa Cruz, CA @ Santa Cruz Museum of Art and History
Sep 13, 2013

PAST FOOD - Passion/Poverty/Politics

Coventry @ The Pod
Dec 11, 2013

PAST VOL 49

Seattle @ Pike Place Market - Economy Market Building
Dec 05, 2013

PAST VOL 2

Prince George @ The Twisted Cork
May 13, 2014

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German Home Cooked Food

BY KATJA KOPP
@ VOL 12 ON NOV 16, 2012

We'll go ahead and say it: Katja Kopp is a very good cook. In this presentation she explains why we should look forward to home cooked meals. (in German)

 
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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. 

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Tortillas Filled to the Brim

BY MANDO RAYO
@ VOL 18 ON NOV 21, 2013

Mando Rayo peels away meaty layers on his side-project-turned-book involving the culture, history, and delectable bliss that is the taco. Mando, along with his 'Taco Mafia' of tortilla-enthralled devotees, goes about the city in search of the best hard shells and soft shells out there. Check out his book: Austin Breakfast Tacos: The Story of the Most Important Taco of the Day

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Tales of Recipes

BY AOMI MIYAMOTO
@ VOL 112 ON MAR 26, 2014

Artist Aomi Miyamoto speaks on her illustrative project whereby she shows off ingredients and recipes hailing from the Edo era. She takes us through the process of cooking these traditional meals, and talks about the lessons she learned along the way.

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Art of Cutting

BY SOORIYA KUMAR
@ VOL 19 ON DEC 13, 2013

Over the last 50 years Sooriya Kumar has developed artwork not just for
sacred sites around the world, but for a multitude of private residences in numerous countries and many public buildings including an indoor copper mural sculpture for the Honolulu International Airport that is designed to welcome our visitors to the islands.

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A Local Food Project

BY ALEX DAVIES
@ VOL 18 ON MAR 27, 2014

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. 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.

"Presentation of the Day" on May 10, 2014.

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Backpacking With a Purpose

BY JUSTINE ABIGAIL YU
IN MARKHAM

Thanks to the United Nations, many children have ventured to other countries across the world out of curiosity. Justine posesses this same curiosity and she's built it into a campaign called "Backpacking With a Purpose". She takes us on her own journey of travel to Uganda

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La Rue Foodtruck

BY RAQUEL VILLARREAL
@ VOL 5 ON MAY 22, 2014

Raquel Villarreal introduce una mezcla de comida francesa y mexicana en las calles de Monterrey y San Pedro.

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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.

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Nerds, and Structural Design

BY BRIAN MARKHAM
@ VOL 1 ON AUG 14, 2014

Brian Markham, a structural engineer based in New York, discusses nerds - and the way in which nerds apply mathematical strategies inspired by natural elements to develop architectural wonders. 

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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

Jess Mantell, Chris Berthelsen, and Jared Braiterman 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. It was recorded at PechaKucha Night in Tokyo Vol. 89, as part of Global Cities Week.

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Redesigning Food, Anime-inspired Jewelry, and a Tinkerer Travels

Presentations Today, we share the final set of presentations from last week’s Tokyo Designers Week edition PechaKucha event (PKN Tokyo Vol. 96). Please note that all of today's presentations are in Japanese. Ayako Suwa (food creation) brings her delicious food-induced designs to the PKN stage. Nagisa Kidosaki, a Yokohama-based architect, covers a few projects produced with students from the Kyoto Institute of Technology Naka Lab. Jewelry designer Mikiko Minewaki shares her unique accessories, often built using pieces from plastic Gundam models. The always inventive "tinkerer" Muneteru Ujino shares some of his projects, and takes us on a wonderful trip. Posters We have two new posters on the Tumblr blog today, for PKN Hong Kong Vol. 13 (pictured above) and PKN New Haven Vol. 14. For the Hong Kong poster, that pixelized profile you see is for none other than PechaKucha co-founder Mark Dytham, who will be on hand to MC the event. Video Here's a video to give you a feel for what Winnipeg's latest PKN (Vol. 11) was like. It happened in September, and you'll find the list of presenters with links on the official event page. Calendar Here's what to expect tonight (November 7): PKN New Haven Vol. 14, PKN Bozeman Vol. 5, PKN Helena Vol. 3, PKN Toronto Vol. 18, PKN Austin Vol. 15, and PKN Tehran Vol. 3. These are the six events in the calendar for tomorrow: PKN Augsburg Vol. 2, PKN Shanghai Vol. 19, PKN Columbus Vol. 23, PKN Taos Vol. 8, PKN Milwaukee Vol. 12, and PKN Dayton Vol. 13.

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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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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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PechaKucha in AlKhobar Provides Food for Thought

Sketchbook Magazine has a recap up on the recent Global Night edition of PechaKucha Night Al-Khobar. The night featured speeches from martial artists, entrepreneurs, and designers -- here's a clip referring to activist Mohamed Ali's presentation on refugee camps in Kenya: Mohamed showed pictures of children writing on tree barks for school, because books were simply unavailable, saying: “We strive to reach our goals, when people in African countries in need strive to live to see the next day. We know from media that African living conditions are harsh, but we wanted to see the truth for ourselves.  PKN Al-Khobar Vol. 2 took place on September 20, 2013 at the ADC Compound Hall. For the full write-up, check out the article here.

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Call for Presenters: Vol. 2 - Food for Thought

Our first ever PechaKucha Night in Prince George was a great success, thanks to the high calibre of presenters and supportive audience at the event. We are now searching for the next roster of amazing storytellers for PechaKucha Prince George Vol. 2: Food for Thought. Have you used creativity, design or innovation in your work with food? Do you have what it takes to make a great story in 20 images x 20 seconds? We want you for our Vol. 2 event on Tuesday May 13th from 7pm - 10pm. You may be unfamiliar with the PechaKucha format, but there are many resources available online to help you create a presentation. Browse the PechaKucha site to see examples of past presentations. Check out this detailed guide for hands-on instruction.  There are even PechaKucha presentations about making PechaKucha presentations. If you are struggling with the format, you can always contact our organizers directly for help. If you are interested in presenting at PechaKucha Night Vol. 2 in Prince George on May 13th, send an email to pechakuchapg@gmail.com with your contact info and the proposed topic of your presentation. Deadline for submitting proposals is April 30th, 2014, but presenters are often confirmed on a first-come, first-served basis, so get your proposal in early. About the Theme: Food For Thought Thanks to the generous support of Northern Health through an IMAGINE grant, the theme of our second event will showcase creative approaches to food. Are you a gardener, farmer, chef, server, parent, designer, or anyone who gets creative with food? Stories should be personal. If your story is related to an organization or program, we want to hear your own perspective. We want to showcase the great work happening in our community from a grassroots level.

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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.

Friends of PechaKucha