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
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
Oct 02, 2015
Jul 10, 2015
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.
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.
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!
Wine a Little, Laugh A Lot!
BY KATHLEEN ANGELSKI
@ VOL 5
ON SEP 15, 2015
"You can make just about anything into booze, right? Dandelion flowers, rotten potatoes, roadkill, ...just about anything!"
Kathleen thought she won the lottery when she and her new family moved into their new home and discovered a mature pear tree growing in the front yard…until they tried to eat one. The pears were either rock hard or complete mush, with no happy medium. She tried every which way to make something edible out of the fruit, but nothing turned out quite right. Kathleen finalized realized that the solution to her problem was not edible, but drinkable! Join maker and crafter extraordinaire Kathleen Angelski are she guides us through the step-by-step journey of making pear wine.
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.
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.
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!
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.
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!