ATTEND

Past Louisville Event: VOL 15

Large_wide_foodpk

VOL 15

April 14, 2015
@ Tim Faulkner Gallery

We are excited to announce the first Pecha Kucha Night Louisville event for 2015. The theme of the event is Food for Thought and we have a great lineup of speakers covering a diverse range of topics on that theme. Whether you are interested in what is going on with the West Louisville FoodPort, the science of flavor, food production, thoughts from amazing local chefs and restaurantuers, there should be something for everyone.

Doors open at 7 pm, presentations begin at 8 pm. The event is free, but we accept donations to help keep the volunteer organized events going. There will be a cash bar at the amazing Tim Faulkner Gallery and Taco Luchador food truck will be on hand.

Thanks to the amazing presenters who are participating in this event, thank you Tim Faulkner Gallery for the use of the amazing space, and thanks also to WFPL News for helping sponsor this event.

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_slide02

Ignorance is Bliss, or Straight from the Beaver's Anus

BY COLIN BLAKE
@ VOL 15 ON APR 14, 2015

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.

Thumb_full_slide20-3

Searching Out the World's Rarest Chocolate

BY ERIKA CHAVEZ-GRAZIANO
@ VOL 15 ON APR 14, 2015

"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.

Thumb_slide12

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.

Thumb_slide20

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.

Thumb_slide13

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.

Thumb_slide04

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.

Thumb_slide02

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.

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_slide10

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

Thumb_slide06

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.

Steven Paradis
in Louisville
Stephen Reily
Seed Capital Kentucky in Louisville
Richard Williams
in Louisvillle
Matt Jamie
President, Bourbon Barrel Foods in Louisville
Gina Stipo
Chef, Ecco La Cucina in Louisville
Colin Blake
Creative Director, Flavorman in Louisville
Erika Chavez-Graziano
Founder, Cellar Door Chocolates, Cellar Door Chocolates in Louisville
Ashlee Clark Thompson
Food Writer, Author of Louisville Diners in Louisville
Karter Louis
Recording Artist, Actor, Dancer, Restauranteur, Entrepreneur, Hillbilly Tea in Louisville
Matt Sargent
Farmer, Roots Underwood
Edgardo Mansilla
Executive Director, Americana Community Center in Louisville