SITEWIDE Search Results: “food”
Jun 28, 2012
Grow Dat Youth Farm
Oct 04, 2012
Standing Stone Brewing Co.
Dec 02, 2012
Taos Mesa Brewing
Aug 11, 2013
FOOD - Passion/Poverty/Politics
Dec 11, 2013
Pike Place Market - Economy Market Building
Dec 05, 2013
The Twisted Cork
May 13, 2014
Tim Faulkner Gallery
Apr 14, 2015
Nourish CLE: Keeping Cleveland's Food Scene Fresh Powered by PechaKucha
The City Club of Cleveland
Apr 23, 2015
Silver Spring @ Pyramid Atlantic
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.
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.
Backpacking With a Purpose
BY JUSTINE ABIGAIL YU
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
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.
L’Invention du Goût - The Invention of Taste
BY VIKTORIA VON HOFFMANN
@ VOL 1
ON NOV 20, 2014
Discuter des plaisirs de la table est une activité commune et valorisée aujourd’hui, liée de près à l’esprit de convivialité. Mais contrairement à ce que l’on pourrait croire, il n’a pas toujours été aussi aisé de discuter de nourriture et de goût dans le passé. En explorant l’histoire du discours sur le goût et la cuisine, Viktoria von Hoffmann montre les rapports ambigus que les sociétés occidentales ont de longue date entretenu avec le sens du goût, et cela bien avant la naissance du christianisme et du péché de gourmandise.
BY VICTOR PERALTA
@ VOL 10
ON NOV 21, 2014
Victor Peralta is a draftsman in the civil engineer field, a portrait painter and is current director of Katoomba's famed 'Winter Magic' festival. In 2010, Victor entered the Archibald Prize for the first time and won the people's choice award within the Real Refusé section.
How Discipline Allows for Creativity
BY CHRISTOPHER HAATUFT
@ VOL 1
ON NOV 21, 2014
An insight in to how discipline can help you be more creative. Head chef Christopher Haatuft takes us on a journey from skater, punk rocker to exsquisite culinary talent and arriving as Head chef at his first restaurant, Lysverket in Bergen.
SITEWIDE BLOG POSTS
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.
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.
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.
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.
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.
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.
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.
Promoting Sustainability and Consciousness in Food
"We wanted transparency in our kitchen -- we wanted the chef to make eye contact with our guests David Gunawan presents his ideas on sustainability and healthy eating as a chef and founder of Farmer's Apprentice. In "Promoting Sustainability and Consciousness in Food" from PKN Vancouver Vol. 30, we see that he strives to find local, organic foods for his restaraunt by creating a healthy and viable relationship with farmers.
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.
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!