WATCH

PechaKucha Presentation

Will Drucker is a sustainability practitioner and whiskey lover. At PechaKucha Night NYC, Will takes us through the history and process of whiskey making - from the tree to the bottle!

Will is devoted to building businesses that support the circular economy. Will hails from the cities and farms of the Midwest. College took him to Vermont where he studied neuroscience and deepened his love for the natural world. Will can't resist music, birds, biking, good food and adventure.

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Damn Fine Bourbon

BY CONOR O'DRISCOLL
@ VOL 7 ON FEB 21, 2012

Conor O'Driscoll discusses the origins of bourbon and what it really is. He then moves on to talk about the common components of bourbon. Finally, he goes into excruciating detail on how to make really good bourbon.

"Presentation of the Day" on December 2, 2013.

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Hey, Hold My Beer...I'm Going to Try Science!

BY JAMES SMAGALA
@ VOL 10 ON AUG 28, 2014

The rise of modern civilization and all advances in the biological and medical sciences are linked...to beer! The rise of agrarian society, the understanding of water chemistry, and the search for food preservation techniques for shipping will culminate in the first genomic sequence of eukaryotic cells, models for cancer and heart disease and a myriad of delicious malted beverages.

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Drinking A Place

BY FELICITY JANE POWELL
@ VOL 24 ON JUL 15, 2015

When you are drinking a wine you are experiencing a place, says Felicity Jane Powell who was a wine consultant in London. Love your place and people will live your wine! Drinking globally is killing out planet. Why do we have to drink wines from all the way the other side of the world?!

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Living on the Less Dangerous Edge

BY DARUS ZAHM
@ VOL 5 ON SEP 14, 2015

Darus Zahm wants to live in a world where Phish is always playing in elevators.  When he’s not off communing with nature, you can find him trying to bring the cool back to rollerblading here in Brooklyn.

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The Not-So-Secrets of Oak Ridge

BY ALICE TAYLOR
@ VOL 17 ON NOV 12, 2015

“When I tell people what I do, they often say ‘oh, you must not be able to tell us anything about it, it must be top secret’. That is totally not true.”

In The Not-So-Secrets of Oak Ridge from PechaKucha Night Knoxville’s 17th volume, Alice Taylor provides some insight into what physicists are up to at the Lab. Most people in Knoxville know that some sort of science is happening in Oak Ridge, but they often don’t know what it's about and how it might one day impact their lives. She explains how the huge new facility - the Spallation Neutron Source -  helps explain weird materials like ferromagnets and superconductors. We enter the world of quantum mechanics to explain how we investigate the tiny, microscopic electrons which ultimately make a magnet stick to your fridge.

This was "PechaKucha of the Day" on Wednesday, April 20th, 2016.

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Growing Trees in Sacramento

BY MATTHEW VAN DONSEL
@ VOL 25 ON OCT 20, 2016

Matthew Van Donsel speaks about how the Sacramento Tree Foundation helps make Sacramento a healthier environment for its residents. 

 

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The American Chestnut Tree

BY GARY GASTON
@ VOL 22 ON NOV 16, 2016

The Life, Death, and Rebirth of a Perfect Tree

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Natural Leavening

BY ANTHONY FALCO
@ VOL 17 ON MAR 09, 2017

From Texas to New York to Brazil, professional pizza man Anthony Falco has been active in the food industry from a widely popular french fry stand to a famous Bushwick pizzeria, to perfecting delicious bread recipes with his kids. At PechaKucha Night NYC, he talks about the process and health benefits to naturally leavened dough!

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Bourbon!

BY MAX PRIBBENO
@ VOL 1 ON JUN 22, 2017

Whisk(e)y is truly the water of life and local bourbon blogger Max Pribbeno has been writing about bourbon for years. He has spent considerable time at the local watering holes researching bourbon for his personal enrichment and has been sharing his stories for years.