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PechaKucha Presentation

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Erika Chavez-Graziano

Founder, Cellar Door Chocolates, Cellar Door Chocolates in Louisville

Searching Out the World's Rarest Chocolate

PRESENTED ON APR 14, 2015
IN LOUISVILLE @ VOL 15

"Lima is home to over 150 different micro-climates and located very close to the ecquator, and this makes it a pretty damn fine place to grow cacoa." 

In Searching Out the World's Rarest Chocolate from PechaKucha Night Louisville Vol. 15Erika Chavez-Graziano recounts her travel to a remote region of Peru on a quest to find "Fortunado #4", the world's rarest cacao. Once thought to be extinct, a lone tree, from which Furtunado #4 comes, was recently re-discovered, and having come back from the dead, now serves as the mother tree for the continuation of this rare chocolate.


Watch this "PechaKucha of the Day" from Wednesday from May 6, 2015.

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3D Chocolate Face Modeling

BY FABCAFE SHIBUYA
@ VOL 100 ON FEB 20, 2013

In this tasty presention we find out about FabCafe's 3D chocolate face modeling workshop it produced on Valentine's Day. The whole story went super viral accross the web, check out the backstory on the chocolates and the digital process.  This is the second PechaKucha 20x20 presentation by FabCafe watch the first presentation here to find out more about the space itself.

"Presentation of the Day" on February 25, 2013.

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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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Chocolate Man

BY BRIAN TALLARICO
@ VOL 1 ON JUN 26, 2015

Like most kids, Brian Tallarico was passionate about chocolates while he was growing up. But unlike most kids, he went on to open a chocolate shop—but only after receiving a fine arts degree. This year, he celebrated ten years of chocolate making and opened a new shop in Easton. 

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Our Bridges Smell Like Chocolate (sometimes)

BY ANNIE SWANK
@ VOL 36 ON DEC 01, 2015

Annie Swank regularly makes mix-tapes.  In this PK mash-up she looks at finding the perfect love song to her hometown in a systematic, empirical way.

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Tony's Chocolonely

BY PETER ZANDEE
@ VOL 18 ON JAN 07, 2016

"Isn't it weird that in the world of chocolate, all chocolate bars are divided equally, when things are shared so unfairly in the industry. We feel everybody deserves fair compensation for what they do in making chocolate."

In Tony's Chocolonely from PechaKucha Night Portland’s 18th Volume, Speaker Peter Zandee explains the mission and philosophy behind Tony's Chocolonely, a 100% slave free chocolate company in Portland, Oregon. Because let’s be honest, supporting fair trade makes everything a little sweeter.

This was "PechaKucha of the Day" on Wednesday, April 6th, 2016.  

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Eat Chocolate

BY PUJA SATIANI
@ VOL 4 ON JUL 10, 2015

Puja Satiani was educated as an attorney. She hit a point in her life when she had to make a tough decision. She pivoted her career from law to chocolate. In this presentation, she discussses real vs fake chocolate and whether chocolate is an aphrodisiac. 

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Educating with Food in the Hudson Valley

BY LAUREN MAPLES
@ VOL 16 ON SEP 01, 2016

"Teaching kids about food is a way to teach them about everything."

In Educating with Food in the Hudson Valley at PechaKucha Night New York Vol.16Lauren Maples walks us through the importance and strength of a sustainable, natural, and health-conscious education. While teaching yoga and dance in public schools, she developed the Bija approach - which strives to create a fulfilling and engaging educational experience. 

Lauren has danced with internationally acclaimed ballet companies including San Francisco Ballet and New York City Ballet, and holds a BA from New School. 

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Nuevos Retos, Nuevas Culturas

BY CARLOS FRANCESCHI
@ VOL 3 ON AUG 04, 2016

Viviendo en Venezuela, Carlos Franceschi observó las oportunidades que tenía para ayudar en las comunidades del país. Con la empresa Chocolates Franceschi, en la cual cultivan el Cacao Venezolano para luego procesarlo y venderlo comercialmente, se dieron cuenta de la gran oportunidad que tenían para hacer grandes labores sociales para cada una de las comunidades.

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En Venezuela somos Cacao

BY MARIA FERNANDA DI GIACOBBE
@ VOL 5 ON MAR 02, 2017

La chef venezolana, ganadora del Basque Culinary World Prize 2016, María Fernanda di Giacobbe, nos inspira con su mensaje de la cultura del chocolate en Venezuela. Cómo ha utilizado este medio para empoderar a cientos de mujeres venezolanas y así cambiar sus vidas. Nos cuenta sobre su experiencia como chocolatera y sus proyectos con Cacao de Origen y Kakao Chocolates.