David Vargas brings his Mexican heritage and appreciation for local seasonal New England product to every plate at Vida Cantina in Portsmouth, NH, where he is chef and owner.
VIEW SIMILAR PRESENTATIONS
Tortillas Filled to the Brim
BY MANDO RAYO
@ VOL 18
ON NOV 21, 2013
Mando Rayo peels away meaty layers on his side-project-turned-book involving the culture, history, and delectable bliss that is the taco. Mando, along with his 'Taco Mafia' of tortilla-enthralled devotees, goes about the city in search of the best hard shells and soft shells out there. Check out his book: Austin Breakfast Tacos: The Story of the Most Important Taco of the Day
A Local Food Project
BY ALEX DAVIES
@ VOL 18
ON MAR 27, 2014
"Understanding what grows under your nose is liberating, exciting, and educational."
In A Local Food Project from PechaKucha Night Christchurch Vol. 18, Local chef, Alex Davies shares how he 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. He 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.
This was "Presentation of the Day" on June 18th, 2017.
The Morden Heirloom: Coding Quilts
BY ELIZABETH ELLIOTT
@ VOL 29
ON APR 01, 2014
Elizabeth "Libs" Elliott merges old craft and modern art forms to create beautiful quilts with a technological twist. Using the Processing visual programming language, Elizabeth generates random patterns for her quilts by altering code to play with colour palettes, geometric shapes, and other variables. She draws out each pattern by hand and then sews them onto quilts.
"Presentation of the Day" on July 16, 2014.
Crowdfund Georgia: Love Local? Invest Local!
BY JEFFREY BEKIARES
@ VOL 22
ON MAY 18, 2014
As partners in SparkMarket, Jeffrey Bekiares and Megan Johnson explain how they connect local investors with local businesses here in Georgia. Their succesful startup has helped fund many other local businesses in the community.
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.
BY GRETCHEN BOYER
@ VOL 3
ON NOV 09, 2017
Gretchen Boyer works for a local non-profit in Montana's Flathead Valley where she connects the community to local farmers and food. At Farmhands Nourish the Falthead, she raises awareness about local growers and encourages the consumption of healthy, locally grown produce.