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LOUISVILLE

 

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If you think you have what it takes run PechaKucha Nights in your city, apply to become the official organizer! Join the celebration of creativity by becoming part of our global network of volunteers and put your city's creative talent and hidden heroes on the world stage!

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Featured Presentation

Presenter bw moonshine u team 7

Colin Blake

Creative Director, Flavorman in Louisville

As the creative director of a beverage development company, Colin Blake explores what labels such as "All Natural" really mean, and how things like bugs are "all natural" and very much are used to flavor the foods we eat.

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Mighty Fine Farm and Food

BY STEVEN PARADIS
@ VOL 15 ON APR 14, 2015

"Eating and feeding and food is not what we do to sustain life, it is life. We make it meaningful when we make it a life moment instead of a pitstop."

In Mighty Fine Farm and Food, from PechaKucha Night LouisvilleVol. 15 Steve Paradis matter-of-factly discusses the importance of good food in all its aspects. An acute intelligence and subtle profoundness shines though his down-to-earth, no-nonsense approach to good, honest, down-home food, farming, and health.

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Internationals Impact on Farming and Food in Louisville

BY EDGARDO MANSILLA
@ VOL 15 ON APR 14, 2015

Edgardo Mansilla talks about learning different farming techniques and food cultures from the increasing influx of international immigrants to Louisville through Americana Community Center

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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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Culinary School

BY RICHARD WILLIAMS
@ VOL 15 ON APR 14, 2015

Richard describes his experience in culinary school. He talks about the good and bad reasons people attend, and what to expect when you graduate.

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Soy Sauce made in Louisville?

BY MATT JAMIE
@ VOL 15 ON APR 14, 2015

Matt Jamie describes how he came back to Louisville to start Bourbon Barrel Foods and that something about the city and state is attracting others to come to or return and get involved in the vibrant food scene.

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Diners: A Place Where You Can be a Spork

BY ASHLEE CLARK THOMPSON
@ VOL 15 ON APR 14, 2015

Ashlee Clark Thompson describes her experience of not quite fitting in growing up and how diners are the places that you can be yourself and fit in.

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West Louisville FoodPort

BY STEPHEN REILY
@ VOL 15 ON APR 14, 2015

Stephen Reily describes the West Louisville FoodPort that is being developed on 24 acres of land in the heart of an urban neighborhood. The project is not only being developed to become a major food processing and distribution hub, but to be a catalyst for a disinvested neighborhood in Louisville.

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Cultivating Community

BY MATT SARGENT
@ VOL 15 ON APR 14, 2015

Pairing poety and stories, Matt describes the importance of cultivating communities through farming, encompassing the cycle of healthy plants, animals, and earth.

 

LOUISVILLE Blog

Searching Out the World’s Rarest Chocolate

Ever wondered how chocolate is made? Well, wonder no more!
Erika Chavez-Graziano founded a small business called Cellar Door Chocolates, and is an expert on cacao. In “Searching Out the World’s Rarest Chocolate” from PKN Louisville Vol 15, Erika recounts her travel to Peru to find the world’s rarest cacao and the process of making it into chocolate.

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