PechaKucha Presentation

Beyond Eating Local: Using History as a Guide to a New Food Security

PRESENTED ON AUG 16, 2013
IN HONOLULU @ VOL 18

Josh Lanthier-Welch is a Punahou, Berkeley, and Columbia grad but his self-taught culinary skills began at the age of 16 to impress girls. He has always alternated white collar jobs with restaurant work and slowly allowed food to take over his creative brain. While in San Francisco, he began to work primarily as a chef and later was convinced in late 2009 to return to Honolulu by his brother to start a little ice pop company.

"Presentation of the Day" on September 1, 2014.

APPLAUD THIS!
Thumb cookdude1024

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. 

Thumb pkn vol 30.089

Promoting Sustainability and Consciousness in Food

BY DAVID GUNAWAN
@ VOL 30 ON NOV 20, 2013

David Gunawan presents his ideas on sustainability and healthy eating as a chef and founder of Farmer's Apprentice. He strives to find local, organic foods for his restaraunt by creating a healthy and viable relationship with farmers. 

"Presentation of the Day" on May 31, 2014.

Thumb slide02

Mindful Eating

BY KARTER LOUIS
@ VOL 15 ON APR 14, 2015

Karter Louis talks about the importance of mindful eating. Mindful eating is when we take our time and savor our food. We should always be in the right mindset when we eat.

Thumb slide06

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.

Thumb pechakucha1

Our food source - local or industrial

BY AARON BROCKEN
@ VOL 12 ON MAY 20, 2015

We are what we eat...

In our business we work with local farmers from the Hawkesbury area and if possible, with local organic fruit and vegetables. The products are sourced locally and are fair trade. 

We use as less package as we can, so we reuse everything, we don’t buy anything that is made outside of Australia and we recycle as much as we can, so that the product we deliver to you has low environmental impact, low food miles and a lot of character!

Aaron was born on an organic blueberry farm that we still get produce from on occasion. He spent a big part of his youth being dragged to the Richmond community garden (Earthcare) and around NSW with his dad certifying Organic farms. As soon as he was 18 he hit the road for 7 years and visited over 60 countries on 4 different continents. He is now back and dedicated to providing a framework for a local food system to work.

http://hawkesburyharvesthampers.com

Thumb slide01

Local Food and More

BY JEFF GOOD
IN JACKSON, MS

Jeff Good takes us through the story of food in Mississippi and shows the way forward. Jeff is a successful restauranteur. But he doesn't stop there. He is a visionary and engaged member of the community. He sees infrastructure, whether for food or for our roads, as the means to make Jackson better.

Thumb slide1

In Food We Trust

BY DHURATA DANERI
@ VOL 2 ON SEP 18, 2015

Dhurata Daneri - Food Revolution Albania - In Food We Trust

Thumb dia030

Be the food you want to share

BY MYRIAM BOURÉ
@ VOL 29 ON DEC 06, 2016

Myriam Bouré, co-founder of Open Food France, sees food distribution as a major problem in today's food system. Through reconnecting producers and consumers, and the decentralisation of power over our food, Open Food France aims to contribute to innovation in the food system.

Thumb c olauson from keynote.001

The Story of a Start-Up

BY CAITLIN OLAUSON
@ VOL 1 ON NOV 28, 2017

Caitlin Olauson is a mom and co-owner of two food businesses. She has her master's degree in Food Security and has a passion for local food and sustainability. In this talk, she outlines her team's journey of opening a kitchen incubator in Saskatoon, Saskatchewan.