Patrick Garmong reflects on our changing relationship with food and particularly our loss of connection with local foods. He shares his ideas about promoting a healthy eating culture within the community, including the school community.
VIEW SIMILAR PRESENTATIONS
From the Kitchen to the World
BY ARAM REED
@ MARCH TABLE TALKS
ON MAR 14, 2013
Chef Aram Reed is a personal chef and the chef at Table XI. In his Table Talk he takes us on a cullinary exploration, and reveals his inventive perspective both inside and out of the kitchen.
"Presentation of the Day" on March 26, 2013.
Design-Build Education: Creating a New Education Center for Beardsley Community Farm
BY JENNIFER AKERMAN
@ VOL 16
ON AUG 06, 2015
Presented with Bud Archer and Bailey Green.
Students and faculty from the University of Tennessee’s College of Architecture and Design will present on the benefits of design-build education as illustrated by an innovative new building being created for Beardsley Community Farm in Knoxville—a non-profit urban demonstration farm promoting food security and sustainable agriculture. Design-build education through architectural design courses at UT enabled making a building that reinforces Beardsley’s mission. The new structure will operate as a teaching tool helping farm staff and volunteers more effectively engage the public about the benefits of local sustainable farming. It also creates significant public spaces for the benefit of the community at large.
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.16, Lauren 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.
The ethics and the enjoyment of eating plants
BY ALEX DAVIES
@ VOL 29
ON OCT 24, 2016
Chef Alex Davies has always been passionate about ethical food locally sourced. The recently converted vegetarian wants to showcase and encourage the eating of plants, as a way to enjoy food from the earth and to lessen the impact on our planet. In this talk Alex shares some of his learnings from working in food production, from farm to table.
Cricket Shelter: A Modular Insect Farm
BY MARIA AIOLOVA
@ NEW YORK BUILD
ON MAR 16, 2017
"Eating bugs is good for you, good for the planet, and good for the future!"
In "Cricket Shelter: A Modular Insect Farm" from PechaKucha Night New York Vol. 18, architect Maria Aiolova discusses her obsession with cricket farming. Her firm, Terreform ONE, built a sustainable insect shelter on site to conduct extensive research on crickets - studying their growth, social development, and reproductive habits...before harvesting the adults and turning them into tasty treats!
Maria is an architect, educator, designer, and community builder in New York City. She is an innovator in ecological design, smart cities, sustainable urban infrastructure, water, transportation, and waste. Maria is a leader in interdisciplinary education focused on future cities.
The Kitchen Table
BY RAQUEL RIVERA-PABLO
@ VOL 1
ON MAY 09, 2018
Raquel Pablo-Rivera is a chef instructor and small business owner who provides cooking instruction in Bridgeport. She describes how she promotes healthy food and the preparation of delicious meals that are cost effective and require little ingredients or equipment. She provides services to local lighthouse programs, farmers markets, senior centers and food pantries and this passion comes through in her story of how food connects people of all ages, regardless of income, race, or education level